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The Watercooler
I'm sitting here - making a menu
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<blockquote data-quote="Lothlorien" data-source="post: 42671" data-attributes="member: 1024"><p>Thin pork chops...sprinkle with combo of parm cheese and bread crumbs (they don't need to be fully breaded)</p><p></p><p>With leftover breadcrumbs and cheese, toss a drained can of quarterd artichoke hearts.</p><p></p><p>When chops are done sauteing, take them out and throw in the artichokes until carmelized.</p><p></p><p>Cut up about 10 or 12 grape tomatoes.</p><p></p><p>When chokes are done, put chops back in pan to warm and throw the tomatoes in.</p><p></p><p>Fresh groun pepper. You don't need much salt because of the cheese and the chokes are salty from the can, but if you use frozen chokes than you need some salt. Oh, and don't forget the garlic. You can put some garlic in while sauteing the chokes.</p><p></p><p>Done. This takes about 10 minutes or less to make. It's easy and really good.</p></blockquote><p></p>
[QUOTE="Lothlorien, post: 42671, member: 1024"] Thin pork chops...sprinkle with combo of parm cheese and bread crumbs (they don't need to be fully breaded) With leftover breadcrumbs and cheese, toss a drained can of quarterd artichoke hearts. When chops are done sauteing, take them out and throw in the artichokes until carmelized. Cut up about 10 or 12 grape tomatoes. When chokes are done, put chops back in pan to warm and throw the tomatoes in. Fresh groun pepper. You don't need much salt because of the cheese and the chokes are salty from the can, but if you use frozen chokes than you need some salt. Oh, and don't forget the garlic. You can put some garlic in while sauteing the chokes. Done. This takes about 10 minutes or less to make. It's easy and really good. [/QUOTE]
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