Pork chops have always been a flop for me. The texture either doesn't seem right, they are just too dry, or they retain barely any flavor from the marinade or whatever I decide to cook them in. Finally though, I decided to give brining a try.
welcome to
half galley kitchen
<3
All in dinner
Pork chops have always been a flop for me. The texture either doesn't seem right, they are just too dry, or they retain barely any flavor from the marinade or whatever I decide to cook them in. Finally though, I decided to give brining a try.
This is like the stuff your Mom makes, and your Grandmother probably makes too. It's plain old delicious.
Last weekend I was in Tahoe, and it was cold there; snow on the ground, ice on the lake, it was chilly. I actually went skiing! ...for the first time in probably about ten years. I was so ready.
This stew is something I make A LOT... and have changed many, many times. I added some ingredients, omitted others, adjusted the amount of spices, so on and so forth, and now it is ready for you.