I make a lot of pasta with marinara, ragu bolognese, pesto etc. We just finished having a broccoli, bacon, onion and gruyere quiche for dinner that makes regular appearances around here. Another favorite is stir fry, I make that once a week or so. I also bbq throughout the year because our weather here is relatively mild. Other than that, tacos, nachos, salads, soups, stews and pot pies get made often around here depending on the weather. Based on the frequency of its appearance in this thread, I'm going to have to work on my roasted chicken method. When I tried Ann's high heat method the results were wonderful, but I spent more time cleaning the oven than I did cooking the bird. Note to self, when remodeling the kitchen get a self cleaning oven! :)

RE: Frying pork chops. clip this post email this post what is this? see most clipped and recent clippings * Posted by terri_pacnw (My Page) on Wed, Feb 6, 08 at 18:51 Depending on the thickness of the chops...they can be done in mere minutes. I'd bet you are over cooking. I cook pork chops two ways the most. 1) season with my favorite seasoning salt and let sit to nearly room temp.(meanwhile preheating oven to 400F) Add EVOO to hot frying pan. Sear side 1 until it's got a nice crust...2-3 minutes. Flip over and pop into the oven. Let cook about 5-6 minutes more or to desired doneness. (will also depend on the thickness.) I do this with center cut boneless loin or center cut bone in. (I don't like blade(sirloin) chops much myself.)~going for a hue of pink in the center. 2) Dip chops in seasoned flour. ~flour, garlic powder, paprika, salt, and pepper or whatever you like.~again let chops come to room temp or close to it. Again hot pan, EVOO. Fry until a crust forms. Flip over and continue until the crust is formed. Pour in some chicken broth to about half way up. Cover and let simmer on low about 20 minutes. Take chops out, set aside. Carefully mix in flour to avoid lumps. Thin with milk or more broth. Put chops back in cover and let simmer until you are ready to serve..sometimes for me this another hour. (This will not be over cooked because of simmering in the broth and then the "gravy". This is a method that I have never heard of. It really sounds unique and in the right direction for some great chops! It doesn't answer my question but it is something I am DEFINITELY going to give a go, thank you! To everyone else I understand not to overcook the chops as they will become hard! I also realize that a lot of people like those center cut chops and have a lot of ways to cook them, but I just don't care for them. However my love of pork chops is in the "end/blade chops" not the center cut chops! I realize that most ladies like the C cut because of the lower calorie content and I can understand that, but I don't have a problem in that area. It's the technique with the super crust and tender interior that I need to learn. I had a great instructor, but at the time I just didn't pay attention!

From Cooking Light Grilled Pork Tenderloin Sandwiches Prepare the pork and assemble the sandwiches at home. Wrapped in foil, they'll stay warm while you travel to the stadium. Or slice and refrigerate roasted tenderloin, and serve the sandwiches cold. Take along the dressing in a thermos or tightly closed jar, and allow people to dress their sandwiches themselves. 1/4 cup hot jalapeño jelly 1 teaspoon water 1 tablespoon paprika 1 1/2 teaspoons salt 1 teaspoon granulated sugar 1 teaspoon brown sugar 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 2 (1-pound) pork tenderloins, trimmed Cooking spray 1/4 cup light ranch dressing 1/4 cup sweet hickory smoke tomato-based barbecue sauce (such as Bull's-Eye) 8 (1 1/2-ounce) hamburger buns or Kaiser rolls Prepare grill to medium-high heat. Combine jelly and water; set aside. Combine paprika and next 6 ingredients (through pepper); rub evenly over pork. Place pork on grill rack coated with cooking spray; cover and grill 15 minutes, turning pork occasionally. Brush pork with jelly mixture. Grill an additional 5 minutes or until thermometer registers 155° (slightly pink). Place pork on a cutting surface. Lightly cover with foil; let stand 10 minutes. Thinly slice pork. Combine ranch dressing and barbecue sauce. Serve pork and ranch mixture with buns. Yield: 8 servings (serving size: 1 bun, 3 ounces pork, and 1 tablespoon sauce)

Thanks for the get well wishes. I ended up making egg sandwiches to go with the applesauce. Tasted pretty good. Glenda, I would just love to have some of that chicken salad. I love smoked anything--especially smoked mullet spread on crackers. Sunshines, I just love black beans and that's a new way (for me) to fix them. I usually do the Cuban black beans and rice. Also very good. What fun with your daughters, Sue. They keep you young. You must be super mom for them to want to spend time with you like they do. Shirley, glad to hear Wendy's is serving fish sandwiches again. Harry and I got them once and the next time we went back, they didn't have them any more. We'll have to try again. Wendy's is about the only fast I'll eat. Jas, my favorite dinner--pancakes! Monica, your salmon with the ginger/caper sauce sounds delicious. I must be getting well since nothing has sounded good all day. I bet you had a pretty plate with the red potatoes and asparagus. And that pie--my, oh, my! Nita, I'd WILL myself better rather than to miss your visit! Never had pork parmesan, but I think I might like it better than chicken, even.