loin chops

idrelle-miocovani  asked:

Once you get this, you have to say five things you like about yourself, publicly. Then you have to send this to ten of your favourite followers (non-negotiable, positivity is cool~)

@idrelle-miocovani you devil. I love you. You and @john-cousland tagged me in this again, ❤❤❤ it was hard enough to write the first 5!

1. I make a mean cocktail (vodka gimlet, its the best, you wanna know? Message me…It’s sooooooo difficult lol)

2. I tend to over cook chicken, but damncan I cook a good pork chop or loin! And my salmon skills are getting pretty on fleek, yo.

3. Its really easy for me to find the positive things to be thankful for, especially with other people. I think this has made me someone people feel comfortable coming to when times are hard. Because I care, I will listen, and you are stardust.

4. I like my singing voice, its just only hubs gets to hear it because I’m so stinking shy.

5. I know how to decorate a house to make it feel like a home (this last one, not so much, but the house I am buying will be my paradise!!!)

Pork Chips          HP 50

This one started as a self-described “un-suggestion,” but I like a challenge so I thought I’d give it a try! 

Of all the “improvements” the Pork Army has brought to Tazmilly, this new fast-food trend is amongst the most questionable. Sugary drinks, giant cheeseburgers, and an array of pig-based *achem* cuisine can be found in almost every shop and vending machine in the area. I even heard that this particular Pork Chips snack is standard issue for those in service of King P! Why anyone would want to recreate this greasy junk food in their own kitchen is beyond me, but the recipe on the back of the bag is as follows….

Keep reading

Yuri's Favorite Katsudon(Yuri on Ice)

Let me just start off by saying that I’m in love with Yuri on Ice. Ahhhh it’s just everything I love rolled into one anime! And like Yuri I happen to love Katsudon. Maybe not as much as he does though. But anyway this is my take on Yuri’s Katsudon. ^.^ 

What you will need:

1 pork loin chop 

4 tbsp of Panko 

2 tablespoons flour

2 eggs



Half a small yellow onion 

1 tbsp of soy sauce 

¼ tsp of Mirin 

*½ tablespoon of sugar 

*¼ cup of water or dashi 

A bowl of hot steamed rice 

A few cooked green peas to decorate the top 

 Pound the meat to make it a bit thinner but not too thin. Make small cuts on the edges of the pork chop to prevent the meat from curling. Season both sides of the pork with salt and pepper then sprinkle with the flour. Beat the egg then dip the pork into the egg, making sure that it is well coated with egg. Next, coat the pork chop with panko and lightly press to ensure that the panko sticks to the pork. Heat about an inch of oil in a pan and place your pork chop in. How long your pork chop needs to cook depends on how thick it is but 5 to 8 minutes should be enough. Once the pork chop is beautifully golden brown, remove and allow the excess oil to drain off on paper towel. When cool enough to handle cut into strips. Set aside. 

Now to actually make Katsudon! 

Slice the onion into thin wedges and set aside. In a small pan or saucepan combine the mirin, soy sauce, sugar, and water or dashi, and onion. Turn the heat on medium low, cover and simmer until the onion is tender about 3 or four minutes. Now place your fried pork chop in the sauce, cover and allow it to warm up again for about a minute. Beat the remaining egg and pour over top your pork chop then cover again for about 30 seconds to minute to allow the egg to set. Slide your pork and egg mixture into your bowl of hot rice and top with your peas. 


~Chef Boo’s Notes: I know it is not traditional but I love the taste of honey in this recipe. >.> And I know that Dashi stock or powder is not widely available so water will work. I have not tried using chicken broth but I am sure that will be yummeh as well. 

Frannie Vs. Ray K: The Language Edition.

Frannie: Wow, they’re really broiling him. Ray: Grilling, Francesca. It’s grilling. Frannie: Grilling, broiling, pan frying. I think you know what I mean, Mr. Vocabulary.

Frannie: Why don’t you go in and swat his cubes until he talks? Ray: Swat his cubes? Don’t you mean break his… Frannie: OK, you know what, I mean swat his cubes. I’m saying swat his cubes, that’s what I mean OK? 

Frannie: Pirates? What do you mean? Like, pieces of eight and sliver me timbers? Ray: It’s shiver me timbers. Frannie: It’s sliver. Ray: Frannie! Frannie: Ray, what can that mean, shiver me timbers? That doesn’t mean anything. Ray: Sure it does. It means, like, shake your booty, something like that… Frannie: Ray, pirates. They slide down masts. Wooden masts. Sliver, you get it? Sliver in their timbers?… Shiver! Ray: I never got that.

Frannie: It’s on the pop sheet there. Ray: You mean rap sheet. Frannie: Okay, rap. Pop, country, classical, ska. 

Frannie: A guy named John Michaels was picked up for knocking flat a convenience store. Ray: Knocking over. Frannie: Over, flat, down, sideways, God! 

Frannie: Well, here’s why they didn’t find Frankie Junior when they ran his father. 1979. Couple of chops as a juvenile. Ray: ‘Chops’? Do you mean 'beefs’? Frannie: Yeah. Beefs, loins, chops, ribeye, it really doesn’t matter. 

Japanese Tonkatsu Sandwiches

Tonkatsu is a very popular modern Japanese dish - you can find it on rice dishes and Ramen. The crunchiness of the bread crumb layer with the tender texture of the pork makes this a great companion in sandwiches.

Tonkatsu is easy to make and require little ingredients. It makes a great lunch for anyone of any age!


  • 3 pork loin chops
  • 1 egg
  • 1/3 cup flour
  • 1 cup bread crumbs (Panko - should be fine bread crumbs)
  • 1 tbsp soy sauce
  • 1 tsp white pepper powder
  • salt
  • deep frying oil
  • 6 pieces white bread


1. Quickly rinse the pork chops under cold water, and pat dry.

2. Marinade the pork chop with soy sauce, white pepper powder and some salt.

3. Place in the fridge for 2-3 hours or overnight (preferred).

4. Mix the flour and panko together in a shallow bowl. For the egg, beat until smooth.

5. For each pork chop loin, first dip thoroughly in the beaten egg and then into the flour and panko mixture. Make sure the pork loin is covered completely with the mix.

6. Heat up the dry frying oil. When the oil is ready, place in the pork loin and deep fry until golden brown.

7 Toast some white bread and when the bread is ready, assemble with pork chop. Serve immediately!


Simple Home Cooked Meal:

Citrus and Spice Marinated Grilled Lamb Loin Chops and Butter Sauteed Asparagus with Bacon  

Sunday dinner and my husband was solely responsible for these perfectly grilled chops, tender and buttery asparagus spears with (literally) bacon confetti… any excuse to incorporate bacon in a dish and we always go for it. 


2.5 lbs Lamb loin chops (1 ½ inch-thick chops)


juice of 1 lemon

juice of 2 oranges

¼ cup extra virgin olive oil

½ teaspoon powdered dried oregano leaves

½ teaspoon dried thyme

1 teaspoon cumin powder

1 Tablespoon (Mexican) Adobo Seasoning

½ teaspoon black pepper

¼ teaspoon red chili flakes (optional)

2 teaspoons sea salt (or according to taste and DO NOT USE TABLE SALT)


1 lb Asparagus spears

1 Tablespoon Butter

Crisp bacon bits (3 rashers)


- Put lamb loin chops in a large ziploc bag. 

- In a bowl, combine all marinade ingredients and pour into the ziploc bag with the lamb chops. Securely seal bag and massage the marinade into the meat. Let meat marinate for at least 30 minutes before grilling (much better to marinate overnight for the marinade to completely sip-through the meat).

- Grill (cook) loin chops according to your preferred doneness. It is very crucial to rest meat (at least 8 minutes) before serving and eating it so that meat evenly cooks and stay tender and moist. 

- Put bacon bits in a cold non-stick skillet, fry until fat renders out and bacon bits are crisp. Drain on paper towels. Set aside.

- Saute asparagus spears in butter until tender. 

- Assemble everything. Serve. Eat. Belly Happy. 

Cook’s note: Juice of citrus fruits like lemon and orange in marinades help to tenderize meat. The acid in citrus breaks down the protein fibers of meat, therefore, making it tender. And these Lamb loin chops were very tender. 

Putting oil (fat) like olive oil, garlic oil, etc. in marinades help the meat (specially when it will be grilled) stay moist and succulent as it cooks. 

You can also serve these grilled chops with Chimichurri (a herbaceous Argentinean condiment made with chopped fresh parsley, oregano (or fresh cilantro), garlic, white wine vinegar, olive oil and chili) as if you are in a Churrascaria. 

My Mint Chimichurri

handful of fresh parsley, chopped

handful of fresh mint, chopped

handful of fresh cilantro/coriander, chopped

5 cloves of garlic (from a large head), minced fine

¼ cup white wine vinegar

juice of 1 lemon

½ cup extra virgin olive oil

red chili flakes (according to taste)

salt (to taste)

- Combine all ingredients together. Serve with grilled lamb chops.

Serves 3-4 

(My recipe / Hub’s cooking and photos)

anonymous asked:

I have had both Canadian bacon and ham, they both are the same thing.

In the sense that they are pork…. but like bruh…. they are like completely different…

Back bacon (aka Canadian Bacon) is a traditional British cut of typically unsmoked bacon sliced to include both the pork loin from the back and a bit of pork belly in the same cut. It is either wet- or dry-cured, and is much leaner than American style smoked side bacon made only from the pork belly. Back bacon is derived from the same cut used for pork chops, the loin.

“Canadian bacon” is American usage for a form of roughly cylindrical fully cooked back bacon, usually smoked, trimmed into medallions, and thickly sliced. The term “Canadian bacon” is not actually used in Canada, where the product is generally known simply as “back bacon”, while “bacon” alone refers to the same streaky pork belly bacon as in the United States. “Canadian” bacon is made only from the lean eye of the loin and is ready to eat.

Canadian Bacon:


Seven Bits On Sunday

1. I’ve felt a hardness creeping into me this week, like soul plaque. Emotional residue buildup coating everything, even my smile, which feels genuine, yet strained with the weight of the words pushing against the back of my teeth. I am lonely. Physically. Emotionally. How are you, someone asks, and I smile and say good enough, you? I don’t say I’m wretched with want. Every bit of me feels like it’s on fire. I don’t say I have no idea how to do this cut off from partnership because that’s all I’ve ever known. I don’t say I think I will never connect deeply with someone appropriate and available ever again

2. Nobody likes a whiner. I’m not whining. I’m observing and doing it out loud, as usual. It’s not a cry for help or attention. It’s a journal of my process. I know for fact I will never settle for good enough again, especially in light of having done so for so long and given so much of myself to good enough only to be pushed out on my ass and told it wasn’t good enough, or enough, or worth working on… well, yeah, I see the inherent mental knots that all link together to form the net I’m currently swinging in, knowing I am the only one who can cut myself free. Pardon my shitty metaphors, it’s been a very long week. 

3. I fell asleep boiling with anger. I’m surprised the bed doesn’t have a scorched body print on it this morning. As I tucked her in, Lila said I hope I get to go to Cedar Point this summer with you and Daddy. I had to turn and walk out fast and was unable to stop the words - I think that’s a trip Daddy would rather take with Isabel and you, not me. As I tried to calm myself in bed, I ran over several conversations from earlier in the day with people I hadn’t seen for a bit this winter. Both asked if this is still a thing, this new relationship of his. Both said they will die of shock if it lasts because she is not someone who lasts with anyone. Who knows. Maybe he’s who she’s been waiting for all this time. Maybe he feels it too and that’s why he was able to walk away from the one person he said for decades that he would follow to the ends of the Earth, whatever the fuck that means. Both also said they work with her and that she no longer makes eye contact with them. I bit my tongue and did not say I hope the shame is eating her alive. 

4. New subject for the next few points… I really want a doughnut or six. Lila’s still sound asleep and I don’t want to wake her by starting the truck, but it’s looking more and more likely by the minute that I’m going to drive into town to the Dunkin’ drive-thru for a mixed box. I don’t need the sugar. I don’t need the sugar. I don’t need the sugar. It’s much easier to talk myself out of the mass produced doughnut. It’s a blessing that we do not have a gourmet doughnut shop in town or anywhere nearby. 

5. Fine. I’ll make a smoothie with vanilla coconut milk instead. And take my vitamins and start prepping all of the veggies for quick pickles before they all go bad in my fridge and just have to be slopped into the compost. Going to do: a mix veg with cauliflower, onion, carrot, and green beans; a jar of pickled red onions, one of pickled turnips, and then get a sourdough levain started for bread to be baked tomorrow night. 

6. I also intend (hope) to finally assemble the futon in my office, and move two bookcases and the china cabinet over from Vine St. Then I have to, no argument, just have to get the market tax stuff ready to go to the accountant before another week falls down the rabbit hole. Would be nice to also sort through some other paperwork and get my own financial record keeping in a little bit better order today. 

7. I have two fat loin chops from the market to make for dinner tonight. Thinking I might make them with pad thai and a big green salad. Most of the snow is gone from the yard, and I might actually get to stick some peas, spinach, and lettuce seed in the ground by next weekend. Soon I will be eating salad from the garden. My own new garden. Small pleasures - they don’t replace big pleasures, they don’t have warm hands and mouths, but well, it’s what I’ve got.