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I go to Sam's club and p/u the whole pork tenderloin, hubby cuts them up for roasts, chops and slices the pork for pork cutlets and braciole.
My husband recently suggested this as well. Do the cutlets come out tender? I've never had pork braciole, only beef. But that sounds good as well. How do you make it?
Now that I'm almost 41, I'm suddenly being much more ambitious with cooking (maybe the fact that we can't afford to go out to eat any more contributed to this revelation)! Anyhoo, the next two things I want to tackle are making brisket and braciole.
Tonight we're having meatloaf (it has a ketchup/onion/pinapple glazed topping...sounds gross, but it's really good), homemade potato salad and asparagus.
Tonight we are having oven pork chops; dip pork chops in ranch dressing and then in italian bread crumbs, sprinkled with garlic. Delish.
Sounds different...will pass this on to the family chef...welcome to What's For Dinner...our hostess, cynwldkat, is attending her son's wedding so she is away for a short time...
Lamb chops for me tonight! I've given up on beef and I'm tired of chicken so I've been experimenting with different types of meat. Last week was scallopini (didn't turn out so well), this week I'm sticking to the chops and next week will be duck (its precooked and prepackaged so I'm cheating with the duck).
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