COOKING LIGHT PORK CHOP RECIPES. PORK CHOP RECIPES
COOKING LIGHT PORK CHOP RECIPES. COOKING RIBS ON THE BBQ. COOKING WILD HOG.
Cooking Light Pork Chop Recipes
Cooking Light is an American food and lifestyle magazine founded in 1987. Each month, the magazine includes approximately 100 original recipes as well as editorial content covering food trends, fitness tips, and other culinary and health-related news.
A pork chop is a cut of meat (a meat chop) cut perpendicularly to the spine of the pig and usually containing a rib or part of a vertebra, served as an individual portion.
Big Red is the costumed male mascot of the University of Arkansas in Fayetteville, Arkansas. The mascot is modeled after the wild razorback hog.
(Pork Chops (Hot Cross Puns)) What do you get when you cross a ham with a karate expert? Pork chops.
A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
(recipe) directions for making something
Something which is likely to lead to a particular outcome
A medical prescription
(The Recipe) The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin' Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01.
A set of instructions for preparing a particular dish, including a list of the ingredients required
just before the broiling
i made pork chops last night, and tried to snap a few pics throughout the process. the lighting in the kitchen (and the lack of decent equipment to compensate) doesn't lend itself to good photos.
i didn't get any pics of the finished product because the rice i cooked got screwed up, and i was scrambling to fix it/come up with another option (instant mashed potatoes for the win!). they were pretty tasty for a first attempt at the sauce recipe i used (a sweet ginger sauce made with honey, soy sauce, fresh ginger, onions, and garlic...mmmm).
Saveur Sunday Dinner
We realized tonight that of all the cooking magazines we get, we seem to make things from Saveur the most. We usually don't make a whole meal of the recipes, but we did tonight: the dinner was of three of the Classic Roman Food dishes: the sweet and sour glazed pork chops (our first grilling of the year), gnocchi alla Romana (they were really light and fluffy), and sweet stewed peppers (peperonata).