How can I minimize the pork chops?
We are a clueless first time reno couple who got too far into the project before we realized that we had a pork chop situation that we couldn't afford to fix. I can live with them on the second floor, but the portico not so much. We can't remove them (again cost) so I am looking for ways to minimize the look of them cosmetically.
Our house will be all white (board and batten on 2nd floor, white brick painted on 1st). We will have black fascia, and gutters, so I'm curious if anyone things I can make the porkchops white on the portico, just below the black fascia, but add white columns that flow into white porkchops to make it look like part of the column? Just one idea, I'm open to anything we can do to minimize these chops!
Comments (17)
Cynthia
2 years ago
PROUser
2 years agoRelated Discussions
How to cook a pork chop
Comments (24)Lpink, I think it is because for many non observant jews pork is a factor in not eating kosher. My uncle loves bacon every time he eats out, his wife on the other hand still does not have a taste for pork. My boys and I love it. Weed's Dijon Pork is also a great easy way to cook it. Her recipe calls for pork tenderloin but i have always used boneless chops. -Robin p.s. While I do know that Jessy does not cook pork, sometimes she pops in on the non kosher threads just to say that she won't have any suggestions. LOL Weed's Pork Tenderloin with Creamy Dijon Sauce Serves: 2 Prep time: 15 min Cook time: 15 min 1 lb pork tenderloin, cut into 2" slices Seasoned flour 2 Tbl. butter, divided 2 tsp. canola or olive oil Sauce: 2 green onions, sliced (coin shape), white and green parts separated 1/3 cup white wine or dry vermouth 1/2 cup heavy cream 1 tsp. Dijon mustard (or more to taste) salt and pepper to taste Preheat oven to low, about 170 degrees. Lightly pound pork medallions to 1" thick. Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat. Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.) Add the remaining 1 tablespoon butter to pan. Add white part of onion, saute for 1 minute. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.* Stir in Dijon, add salt and pepper to taste. Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion. *If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup. ** you can double the sauce ingredients so there is enough to pour over white or brown rice  yum!...See MoreHow do you make Smothered Pork Chops?
Comments (25)Chase, thanks for the help. I can get Swanson's broth without garlic in it, so I'll give that a try. We are having chops for dinner tonight, but I don't have much energy at the moment after a bit of asthma attack + ear infection. So, whether I try something new, or stick with the usuall, we will see! Tami...See Morepork chop question
Comments (11)I agree, the pork steaks have more fat marbling which yields a moister and more tender piece of pork. As LindaC and others noted, today's pork chops are from much leaner pigs, and so overcooking will yield you a tasteless, dry and tough piece of shoe leather that doesn't resemble a pork chop at all in either flavor or consistency. I don't like rare pork, so mine gets cooked all the way through but I'd far rather have a pork steak or pork roast than a chop. Heck, I don't even have Carl cut chops when I have a pig butchered because neither of the girls ever liked them either. And, as Rita noted, they are mostly full of "flavor enhancers" which are really only salt and water, so if you're watching your salt intake it's gonna jack that up there. I do brine loins in apple cider based brine and it adds a nice flavor but it also adds even more salt. Cook them for a much shorter time and they'll be better but they won't ever taste like a pork chop "used to". It's a different variety of animal altogether nowadays, nearly all commercial pork is from Yorkshire or Hampshire hogs, long and lean animals with good feed conversion rates. You can still get "heritage breeds" from local farmers, and you'll get the flavor and texture you used to get, but the small scale raising of hogs is expensive and labor intensive so it'll cost you more and the meat will be fattier than most people have come to expect. Annie...See MoreLOOKING for: Pork Chops with Vinegar
Comments (5)Pat, here it is. I was not impressed with how it tasted. PORK CHOPS WITH VINEGAR PEPPERS 1 tablespoon olive oil 4 pork rib chops, about 1 inch thick Salt and freshly ground pepper 2 garlic cloves, lightly crushed 2 cups sliced mild pickled peppers, with 2 tablespoons of their juice (add a few hot peperoncini if you like) Heat the oil in a large skillet over medium-high heat. When the oil is very hot, pat the chops dry with paper towels. Sprinkle with salt and pepper. Cook the chops, turning once, for about 5 minutes on each side, or until browned. Lower the heat to medium and scatter the garlic around the chops. Cover the pan. Cook for 5 to 8 minutes more, or until the chops are just slightly pink when cut near the bone. Do not overcook, or the chops will be dry. Transfer the chops to a plate and keep warm. Add the peppers and the 2 tablespoons liquid to the skillet. Cook, stirring, for 1 to 2 minutes, or until the peppers are just heated through. Spoon the peppers over the chops and serve immediately. Makes 4 servings. The Sopranos Family Cookbook September 2002 by Artie Bucco with Allen Rucker and Michele Scicolone Warner Books Epicurious.com © CondéNet, Inc. All rights reserved....See More
la_la Girl
2 years agoKristine Robinson
2 years ago
worthy
2 years agolast modified: 2 years agomojavemaria
2 years agoci_lantro
2 years ago
3onthetree
2 years agoWhere are the construction documents?
If you see how the portico was framed, they furred out under each rafter and had to add extra top plates on top of the beams. So this has created another fascia underneath the main fascia (the plywood which carries into these secondary eave returns ["pork chops"]). This second fascia does not match the upstairs gables and you should look at the construction documents to see if it was designed this way. If it wasn't, they had some hard points to follow, like the concrete stair wasn't wide enough, or something where they had to wing it, and this is what they came up with.
To keep the vault open in front, you can also just frame main roof eave returns to match the remainder of the house. Not sure on your color schemes to say what color this secondary fascia would be:
Kristine Robinson thanked 3onthetreeKristine Robinson
2 years agores2architect
2 years ago
Stacey
2 years agoKristine Robinson
2 years agoUPDATE: Closed off the portico and extremely happy with this new direction. Lots more work to be done (painting brick (white), gutters (black), leaders (white) and still working through ideas on front porch beams (most likely white with a brick footer (18"?) to tie together at the end. Thanks for the input!
kilkennyc
2 years ago
PROPPF.
2 years agolast modified: 2 years agoand still working through ideas on front porch beams
Generally, columns should support a beam which supports the roof structure.
Did you consider using paint to minimize the look of the pork chops? It looks like they extended the pork chops out to the fascia and then closed in the gable.My suggestion above was to place a wall outlined in red, and a beam below outlined in green completely eliminating the pork chops on the porch roof.
And I've tried to show a false beam across the gable.
PPF.