Adventures with pork
Just before Phil left for Tuscaloosa in May, we bought a pork loin at Sam's Club. We slice these into chops and put them in the freezer. Well, it turns out, we already had most of a loin already in the freezer. I was also very lazy, and didn't open or slice the loin for about 2 weeks, by which time one end of it was, shall we say, a bit aged. I made sure to package the cuts from that end together, knowing they'd need to be throughly cooked. I took this bag out of the freezer last Wednesday night, took out two of the fresher ones to cook for dinner, and put the rest in the fridge to thaw slowly.
Wednesday, I covered the chops in apple cider vinegar and horseradish, let it sit for a half hour, then fried them up. Quite yummy.
Saturday morning, I set up the meat grinder, and ran the 2.5 pounds of loin through it. I used half of it right then and made sloppy joes (using Manwich). Tonight, I took the other half, fried it up with garlic and onions, and some EVOO since loin is rather lean, then added about a tablespoon of horseradish (it was an OLD jar, and I wanted to finish it off). Once the meat was cooked white and the onions were becoming transparent, I removed the stuff from the large chicken fryer, leaving the fat in the pan. Fry up a head of shredded cabbage (in two batches), then cover all the cabbage and let it steam down for about 5 to 10 minutes. While the cabbage is steaming, add half to one cup of sour cream, and a tablespoon of paprika to the meat and mix well. Add the meat mixture to the cabbage and mix well.
Wednesday, I covered the chops in apple cider vinegar and horseradish, let it sit for a half hour, then fried them up. Quite yummy.
Saturday morning, I set up the meat grinder, and ran the 2.5 pounds of loin through it. I used half of it right then and made sloppy joes (using Manwich). Tonight, I took the other half, fried it up with garlic and onions, and some EVOO since loin is rather lean, then added about a tablespoon of horseradish (it was an OLD jar, and I wanted to finish it off). Once the meat was cooked white and the onions were becoming transparent, I removed the stuff from the large chicken fryer, leaving the fat in the pan. Fry up a head of shredded cabbage (in two batches), then cover all the cabbage and let it steam down for about 5 to 10 minutes. While the cabbage is steaming, add half to one cup of sour cream, and a tablespoon of paprika to the meat and mix well. Add the meat mixture to the cabbage and mix well.