jmcquown wrote:

> On 2/25/2024 10:14 AM, Dave Smith wrote:
> > On 2024-02-25 9:01 a.m., jmcquown wrote:
> > > On 2/24/2024 3:44 PM, cshenk wrote:
> >
> > > > I made a casserole last night but it didn't turn out as well as
> > > > I thought.  It was my last try at pork chop.  I'll not try them
> > > > again. The sauced pasta was good though.
> > > >
> > > I've not heard of pork chops in a casserole.  Care to elaborate
> > > on how you prepared this dish?  The problem may be the recipe
> > > itself, not the pork chop.
> > >
> >
> > My mother used to do a dish with pork chops in a baking pan and a
> > cream sauce. It was never one of my favourites.
> >
> >
> That makes me think of pork chops with "gravy" made from a can of
> cream of mushroom soup. ;) She did say the sauced pasta was good.
> I'd like to see the recipe she used. I'm rather betting she added
> some "Asian" spices to it.
>
> Jill

Nope! I did top with Parmesan though.

jmcquown wrote:

> On 2/25/2024 12:18 PM, Dave Smith wrote:
> > On 2024-02-25 10:39 a.m., jmcquown wrote:
> > > On 2/25/2024 10:14 AM, Dave Smith wrote:
> > > > On 2024-02-25 9:01 a.m., jmcquown wrote:
> > > > > On 2/24/2024 3:44 PM, cshenk wrote:
> > > >
> > > > > > I made a casserole last night but it didn't turn out as
> > > > > > well as I thought.  It was my last try at pork chop.  I'll
> > > > > > not try them again. The sauced pasta was good though.
> > > > > >
> > > > > I've not heard of pork chops in a casserole.  Care to
> > > > > elaborate on how you prepared this dish?  The problem may be
> > > > > the recipe itself, not the pork chop.
> > > > >
> > > >
> > > > My mother used to do a dish with pork chops in a baking pan and
> > > > a cream sauce. It was never one of my favourites.
> > > >
> > > >
> > > That makes me think of pork chops with "gravy" made from a can of
> > > cream of mushroom soup. ;)  She did say the sauced pasta was
> > > good. I'd like to see the recipe she used.  I'm rather betting
> > > she added some "Asian" spices to it.
> > >
> >
> > Ew.... it's coming back to me now. Yes, the sauce was canned
> > mushroom soup.
> >
> It's not as if we aren't allowed to mention Gary who likes canned
> cream of mushroom soup to make "gravy" for pork chops. I've never
> cared for canned cream of mushroom soup but I'm not bashing those who
> do (including your mother). I simply don't care for it.
>
> Jill

Fair enough! I make a scratch one that is MUCH better than any can. It
starts out as a basic very thick bisque then adds vegetable broth and 3
to 4 mushroom types run through a stick blender and then combined.

Excellent stuff.

jmcquown wrote:

> On 2/24/2024 4:21 PM, cshenk wrote:
> > jmcquown wrote:
> >
> > > On 2/22/2024 5:11 PM, Leonard Blaisdell wrote:
> >>>On 2024-02-22, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
> > > > > Yes, it's still early to be thinking about heading to the
> > > > > kitchen, but what are you plans for chow this evening?
> > > >
> > > >
> > > > Marie Callender's chicken pot pies. Every other Thursday, my
> > > > wife goes to Red Robin with her oldest friend. She's not hungry
> > > > when she comes home, so it's chef's choice for me. I choose
> > > > "easy".
> > >
> > > I'm not familiar with your grocery store. You should perhaps
> > > check to see if they have some "fresh" chicken pot pies in the
> > > cold case. Publix Supermarket has them on occasion. They are
> > > not already baked (although the filling is already cooked). You
> > > have to put it on a baking sheet and bake the pie for nearly an
> > > hour to brown the crusts and heat it through. It beats the heck
> > > out of any frozen pot pie. Plus there are leftovers to reheat
> > > since it's a full size pie. Just a thought. :) At any rate,
> > > enjoy your dinner!
> > >
> > > Jill
> >
> > Red Robin is a chain restaurant. Supposed to be good.
>
> Does Red Robin serve chicken pot pie? (rhetorical question)
>
> Jill

My local 2 don't seem to but I know no more. We don't eat out often,
so never have there. Reputation is 'good' but $$ and perusing the
menu, yes, higher than local prices but not to userous levels.

On 2/25/2024 3:21 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 2/25/2024 10:14 AM, Dave Smith wrote:
>>> On 2024-02-25 9:01 a.m., jmcquown wrote:
>>>> On 2/24/2024 3:44 PM, cshenk wrote:
>>>
>>>>> I made a casserole last night but it didn't turn out as well as
>>>>> I thought.  It was my last try at pork chop.  I'll not try them
>>>>> again. The sauced pasta was good though.
>>>>>
>>>> I've not heard of pork chops in a casserole.  Care to elaborate
>>>> on how you prepared this dish?  The problem may be the recipe
>>>> itself, not the pork chop.
>>>>
>>>
>>> My mother used to do a dish with pork chops in a baking pan and a
>>> cream sauce. It was never one of my favourites.
>>>
>>>
>> That makes me think of pork chops with "gravy" made from a can of
>> cream of mushroom soup. ;) She did say the sauced pasta was good.
>> I'd like to see the recipe she used. I'm rather betting she added
>> some "Asian" spices to it.
>>
>> Jill
>
> Nope! I did top with Parmesan though.

Perhaps I haven't read a more detailed reply yet. How did you prepare
this pork chop with pasta casserole? BTW, the mention of pork chops
with cream sauce and cream of mushroom soup was me replying to Dave's
reply. I was asking about the casserole you made. All you've said it
it didn't turn out well and you topped (presumeably the pasta) with
Parmesan.

Jill

On 2/25/2024 3:15 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 2/24/2024 3:44 PM, cshenk wrote:
>>> ItsJoanNotJoAnn wrote:
>>>
>>>> Yes, it's still early to be thinking about heading to the kitchen,
>>>> but what are you plans for chow this evening?
>>>>
>>>> The scrubbed petite red potatoes made me think about posting this
>>>> thread. But they will be joining a pot of cabbage along with
>>>> coarsely chopped ham and possibly a small skillet of cornbread.
>>>> Potatoes and ham will get a head start on the cabbage since it
>>>> cooks rather quickly. I think I'll add a spoonful of BTB ham
>>>> base to the cooking water to amp up the ham flavor.
>>>
>>> I made a casserole last night but it didn't turn out as well as I
>>> thought. It was my last try at pork chop. I'll not try them again.
>>> The sauced pasta was good though.
>>>
>> I've not heard of pork chops in a casserole. Care to elaborate on
>> how you prepared this dish? The problem may be the recipe itself,
>> not the pork chop.
>>
>> Jill
>
> Sure, it was an idea that didn't work but I thought to try a bit like
> braising but in a casserole.
>
> I put a can of mushroom soup on top of the pork. Laugh with me but it
> didn't work.
>
But you said elsewhere the sauced pasta was good.

You still haven't told us what "recipe" or method you followed to make
this casserole with the failed pork chop.

> I like to play with cooking ideas and have stumbled into some really
> interesting matches.
>
YMMV.

> Anyways, Mom fed us a lot of porkchops and always overcooked them.
> These weren't as bad as that but still, overcooked and dry. I give up.
> Pork chops are back off the menu at 'Chez Shenk's'.

So, you're going to give up on pork chops because you over-cooked them.
And historically your mother over-cooked them. How about adjusting the
cooking time and temp and not over cooking them?

Jill

On 2/25/2024 3:49 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 2/24/2024 4:21 PM, cshenk wrote:
>>> jmcquown wrote:
>>>
>>>> On 2/22/2024 5:11 PM, Leonard Blaisdell wrote:
>>>>> On 2024-02-22, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
>>>>>> Yes, it's still early to be thinking about heading to the
>>>>>> kitchen, but what are you plans for chow this evening?
>>>>>
>>>>>
>>>>> Marie Callender's chicken pot pies. Every other Thursday, my
>>>>> wife goes to Red Robin with her oldest friend. She's not hungry
>>>>> when she comes home, so it's chef's choice for me. I choose
>>>>> "easy".
>>>>
>>>> I'm not familiar with your grocery store. You should perhaps
>>>> check to see if they have some "fresh" chicken pot pies in the
>>>> cold case. Publix Supermarket has them on occasion. They are
>>>> not already baked (although the filling is already cooked). You
>>>> have to put it on a baking sheet and bake the pie for nearly an
>>>> hour to brown the crusts and heat it through. It beats the heck
>>>> out of any frozen pot pie. Plus there are leftovers to reheat
>>>> since it's a full size pie. Just a thought. :) At any rate,
>>>> enjoy your dinner!
>>>>
>>>> Jill
>>>
>>> Red Robin is a chain restaurant. Supposed to be good.
>>
>> Does Red Robin serve chicken pot pie? (rhetorical question)
>>
>> Jill
>
> My local 2 don't seem to but I know no more. We don't eat out often,
> so never have there. Reputation is 'good' but $$ and perusing the
> menu, yes, higher than local prices but not to userous levels.

You completely missed the point of Leo's post. It wasn't about Red Robin.

Jill

jmcquown wrote:

> On 2/25/2024 3:15 PM, cshenk wrote:
>>
>> I give up.
>> Pork chops are back off the menu at 'Chez Shenk's'.

> So, you're going to give up on pork chops because you over-cooked them.
> And historically your mother over-cooked them. How about adjusting the
> cooking time and temp and not over cooking them?

> Jill

👍

It seems like such an easy and simple concept to me, too. If nothing
else, she could have added a bit of water or milk to canned soup to
thin it out before dumping it on the chops so they wouldn't dry out.
Covering the baking dish would have helped keep them moist while adding
to their tenderness.

ItsJoanNotJoAnn wrote:

> jmcquown wrote:

>> On 2/25/2024 3:15 PM, cshenk wrote:
>>>
>>> I give up.
>>> Pork chops are back off the menu at 'Chez Shenk's'.

>> So, you're going to give up on pork chops because you over-cooked them.
>> And historically your mother over-cooked them. How about adjusting the
>> cooking time and temp and not over cooking them?

>> Jill

> 👍

> It seems like such an easy and simple concept to me, too. If nothing
> else, she could have added a bit of water or milk to canned soup to
> thin it out before dumping it on the chops so they wouldn't dry out.
> Covering the baking dish would have helped keep them moist while adding
> to their tenderness.

This was a common church "covered dish" where I grew up...

Sliced taters or rice were the "base"...

Depending on what you added, e.g. onions, etc., it could be right tasty...

--
GM

jmcquown wrote:

> On 2/25/2024 3:15 PM, cshenk wrote:
> > jmcquown wrote:
> >
> > > On 2/24/2024 3:44 PM, cshenk wrote:
> > > > ItsJoanNotJoAnn wrote:
> > > >
> > > > > Yes, it's still early to be thinking about heading to the
> > > > > kitchen, but what are you plans for chow this evening?
> > > > >
> > > > > The scrubbed petite red potatoes made me think about posting
> > > > > this thread. But they will be joining a pot of cabbage along
> > > > > with coarsely chopped ham and possibly a small skillet of
> > > > > cornbread. Potatoes and ham will get a head start on the
> > > > > cabbage since it cooks rather quickly. I think I'll add a
> > > > > spoonful of BTB ham base to the cooking water to amp up the
> > > > > ham flavor.
> > > >
> > > > I made a casserole last night but it didn't turn out as well as
> > > > I thought. It was my last try at pork chop. I'll not try them
> > > > again. The sauced pasta was good though.
> > > >
> > > I've not heard of pork chops in a casserole. Care to elaborate on
> > > how you prepared this dish? The problem may be the recipe itself,
> > > not the pork chop.
> > >
> > > Jill
> >
> > Sure, it was an idea that didn't work but I thought to try a bit
> > like braising but in a casserole.
> >
> > I put a can of mushroom soup on top of the pork. Laugh with me but
> > it didn't work.
> >
> But you said elsewhere the sauced pasta was good.
>
> You still haven't told us what "recipe" or method you followed to
> make this casserole with the failed pork chop.
>
> > I like to play with cooking ideas and have stumbled into some really
> > interesting matches.
> >
> YMMV.
>
> > Anyways, Mom fed us a lot of porkchops and always overcooked them.
> > These weren't as bad as that but still, overcooked and dry. I give
> > up. Pork chops are back off the menu at 'Chez Shenk's'.
>
> So, you're going to give up on pork chops because you over-cooked
> them. And historically your mother over-cooked them. How about
> adjusting the cooking time and temp and not over cooking them?
>
> Jill

Jill, I have.

2 cups cooked pasta
4 thin pork chopa
top with can of cream of mushroom
top it all with parm. cheese

Bake at 350F for 30 mins then remove top and let cheese brown.

It didn't work.

Have you never tried something that didn't work out? If not you are
the only cook who hasn't.

On 2/26/2024 7:26 PM, cshenk wrote:

>
> Have you never tried something that didn't work out? If not you are
> the only cook who hasn't.

Sometime the first year we were married, so about 1966 or 67. My wife
had an idea to make pork chops in wine. We had pizza for dinner that
night.

Many things that were not as expected or hoped for. Don't recall ever
having to toss anything as inedible. Cut off a burnt spot or two.

On 2/26/2024 7:26 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 2/25/2024 3:15 PM, cshenk wrote:
>>> jmcquown wrote:
>>>
>>>> On 2/24/2024 3:44 PM, cshenk wrote:
>>>>> ItsJoanNotJoAnn wrote:
>>>>>
>>>>>> Yes, it's still early to be thinking about heading to the
>>>>>> kitchen, but what are you plans for chow this evening?
>>>>>>
>>>>>> The scrubbed petite red potatoes made me think about posting
>>>>>> this thread. But they will be joining a pot of cabbage along
>>>>>> with coarsely chopped ham and possibly a small skillet of
>>>>>> cornbread. Potatoes and ham will get a head start on the
>>>>>> cabbage since it cooks rather quickly. I think I'll add a
>>>>>> spoonful of BTB ham base to the cooking water to amp up the
>>>>>> ham flavor.
>>>>>
>>>>> I made a casserole last night but it didn't turn out as well as
>>>>> I thought. It was my last try at pork chop. I'll not try them
>>>>> again. The sauced pasta was good though.
>>>>>
>>>> I've not heard of pork chops in a casserole. Care to elaborate on
>>>> how you prepared this dish? The problem may be the recipe itself,
>>>> not the pork chop.
>>>>
>>>> Jill
>>>
>>> Sure, it was an idea that didn't work but I thought to try a bit
>>> like braising but in a casserole.
>>>
>>> I put a can of mushroom soup on top of the pork. Laugh with me but
>>> it didn't work.
>>>
>> But you said elsewhere the sauced pasta was good.
>>
>> You still haven't told us what "recipe" or method you followed to
>> make this casserole with the failed pork chop.
>>
>>> I like to play with cooking ideas and have stumbled into some really
>>> interesting matches.
>>>
>> YMMV.
>>
>>> Anyways, Mom fed us a lot of porkchops and always overcooked them.
>>> These weren't as bad as that but still, overcooked and dry. I give
>>> up. Pork chops are back off the menu at 'Chez Shenk's'.
>>
>> So, you're going to give up on pork chops because you over-cooked
>> them. And historically your mother over-cooked them. How about
>> adjusting the cooking time and temp and not over cooking them?
>>
>> Jill
>
> Jill, I have.
>
> 2 cups cooked pasta
> 4 thin pork chopa
> top with can of cream of mushroom
> top it all with parm. cheese
>
> Bake at 350F for 30 mins then remove top and let cheese brown.
>
> It didn't work.
>
> Have you never tried something that didn't work out? If not you are
> the only cook who hasn't.

Of course I have. I still wouldn't give up on pork chops based on that
recipe. The recipe itself sounds bad. You'd need more liquid added to
the cream of mushroom soup so when the dish cooks in the oven (covered)
the chops cook to tender but don't dry out. Pork chops are notoriously
lean. They need moisture. I would not top it with parmesan or any
cheese, really. Seems like the wrong flavour profile. I'd go with
topping it with buttered breadcrumbs, instead. I'd also check to make
sure the chops weren't drying out sooner rather than later.

Jill

Ed P wrote:

> On 2/26/2024 7:26 PM, cshenk wrote:
>
> >
> > Have you never tried something that didn't work out? If not you are
> > the only cook who hasn't.
>
>
> Sometime the first year we were married, so about 1966 or 67. My
> wife had an idea to make pork chops in wine. We had pizza for dinner
> that night.
>
> Many things that were not as expected or hoped for. Don't recall
> ever having to toss anything as inedible. Cut off a burnt spot or
> two.

LOL, normal experimenting. It happens! It's not even all that
illogical. My rare uses of alchohol in cooking involve red wine in
beef stew, mirin and sake randomly, and spiced rum in breads of the
'sweet type'.

On 2/26/2024 7:39 PM, Ed P wrote:
> On 2/26/2024 7:26 PM, cshenk wrote:
>
>>
>> Have you never tried something that didn't work out?  If not you are
>> the only cook who hasn't.
>
>
> Sometime the first year we were married, so about 1966 or 67.  My wife
> had an idea to make pork chops in wine.  We had pizza for dinner that
> night.
>
> Many things that were not as expected or hoped for.  Don't recall ever
> having to toss anything as inedible.  Cut off a burnt spot or two.

I don't recall ever deciding to *never* eat something (like pork chops)
again simply because they didn't turn out well due to a single recipe.

Jill

jmcquown wrote:

> On 2/26/2024 7:39 PM, Ed P wrote:
> > On 2/26/2024 7:26 PM, cshenk wrote:
> >
> > >
> > > Have you never tried something that didn't work out?  If not you
> > > are the only cook who hasn't.
> >
> >
> > Sometime the first year we were married, so about 1966 or 67.  My
> > wife had an idea to make pork chops in wine.  We had pizza for
> > dinner that night.
> >
> > Many things that were not as expected or hoped for.  Don't recall
> > ever having to toss anything as inedible.  Cut off a burnt spot or
> > two.
>
> I don't recall ever deciding to never eat something (like pork chops)
> again simply because they didn't turn out well due to a single recipe.
>
> Jill

I'm not you and I grew up with them once a week from Mom. It doesn't
matter that others like them. They are off the menu here.

Today, got some lovely catfish, Sea Bass, breaded clam strips and
Gortons breaded fish fillets.

I'm much more happy with seafood as is Don. Beef, pork and
chicken/poultry shows up at times but it's not a joke that other than
various broths, we eat a 'dead animal' only 3 times a week and when we
do use meat at all, it's a garnish except seafood we might do 6oz each.

On 2/29/2024 4:05 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 2/26/2024 7:39 PM, Ed P wrote:
>>> On 2/26/2024 7:26 PM, cshenk wrote:
>>>
>>>>
>>>> Have you never tried something that didn't work out?  If not you
>>>> are the only cook who hasn't.
>>>
>>>
>>> Sometime the first year we were married, so about 1966 or 67.  My
>>> wife had an idea to make pork chops in wine.  We had pizza for
>>> dinner that night.
>>>
>>> Many things that were not as expected or hoped for.  Don't recall
>>> ever having to toss anything as inedible.  Cut off a burnt spot or
>>> two.
>>
>> I don't recall ever deciding to never eat something (like pork chops)
>> again simply because they didn't turn out well due to a single recipe.
>>
>> Jill
>
> I'm not you and I grew up with them once a week from Mom. It doesn't
> matter that others like them. They are off the menu here.
>
Really, it's no skin off my nose if you don't want to eat pork chops.

> Today, got some lovely catfish, Sea Bass, breaded clam strips and
> Gortons breaded fish fillets.
>
I've got catfish fillets in the freezer along with fillets of sole,
flounder and cod. I have a 1 lb. bag of sea scallops. The last time I
bought breaded clam strips (or any frozen breaded fish fillets) they
were a major disappointment.

> I'm much more happy with seafood as is Don. Beef, pork and
> chicken/poultry shows up at times but it's not a joke that other than
> various broths, we eat a 'dead animal' only 3 times a week and when we
> do use meat at all, it's a garnish except seafood we might do 6oz each.

Dinner tonight is a toss-up between pan-seared (in butter) sea scallops
or a lightly hand-breaded cod fillet cooked on the stovetop in a little
bit of hot oil. Lots of vegetables to choose from to go with either one. :)

Jill

jmcquown wrote:

> On 2/29/2024 4:05 PM, cshenk wrote:
> > Today, got some lovely catfish, Sea Bass, breaded clam strips and
> > Gortons breaded fish fillets.
> >
> I've got catfish fillets in the freezer along with fillets of sole,
> flounder and cod. I have a 1 lb. bag of sea scallops. The last time
> I bought breaded clam strips (or any frozen breaded fish fillets)
> they were a major disappointment.

We like the Gorton's version of breaded fish fillets in the air fryer.
A nice uncomplicated dinner served with steamed greens and crinkle cut
fries.

Tonight is perch fillets (3/4 lb) topped with butter and a bit of the
black garlic sea salt. Paired with steamed Gai Lan. and probably do
yellow rice.

Last night was sashimi Sea Bass with tater tots and a dashi miso soup
with the last of my mustard greens.

> > I'm much more happy with seafood as is Don. Beef, pork and
> > chicken/poultry shows up at times but it's not a joke that other
> > than various broths, we eat a 'dead animal' only 3 times a week and
> > when we do use meat at all, it's a garnish except seafood we might
> > do 6oz each.
>
> Dinner tonight is a toss-up between pan-seared (in butter) sea
> scallops or a lightly hand-breaded cod fillet cooked on the stovetop
> in a little bit of hot oil. Lots of vegetables to choose from to go
> with either one. :)

Sounds good!