New York, New York
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Reviewed slow cooker pepper pork chops
Sunday, Jun 15, 2014 on FoodNetwork.com
“Holy Moley was this ever good. Tender, pepper-forward as advertised but well-balanced. Mine was a little salty, probably as a result of my chops being a little thinner -- I'd use less or even no salt after the brine. I also subbed fresh Granny Smiths. They disintegrated but left their flavor behind. I'll do that again, in part because I don't... ”
"Do people read these? This recipe turned out pretty good, considering that there were some ambiguities in it. Doubtless these ambiguities would be clear if one watched the episode but without it some things had to be guessed at.
2 rinds of Parm? How big? Dropped in the stock whole or chopped up? Blended oil is a blend of what?
At any rate,"