TZUTC: -0800
MSGID: 34805.fidonet_cooking@1:105/500 2d727e01
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oven Baked Pork Chops
 Categories: Pork, Chops
      Yield: 2 Servings
 
      3 lg Pork chops (4 sm);
           - boneless or bone-in
      3 c  Water
  2 1/2 tb Salt
    1/3 c  Oil
      3 lg Potatoes
      2 sm Bell pepper (1 lg)
      2    Carrots; sliced into rounds
      1 lg Onion; sliced into rounds
      4 cl Garlic; sliced
           Salt
           Black pepper; freshly ground
           Paprika
           Dry thyme
    1/2 c  Beer or water
 
  Place the pork chops in a shallow dish. Boil 1 cup of water, add
  2-1/2 tb salt, and stir to dissolve the salt. Add remaining 2 cups
  cold water and pour the brine over top to cover the chops. Cover and
  refrigerate for about 30 minutes.
  
  Preheat oven to 425?F. Cut the potatoes in slices. Cut the bell
  peppers into rings after removing seeds & ribs. Place potatoes and
  peppers in a large bowl, together with onion, and garlic. Season with
  salt, pepper, paprika, and dry thyme. Place oil in a 11-1/2 x 7"
  (30x18 cm) baking dish. Take pork chops out of brine, pat them dry
  with paper towel, sprinkle with salt, freshly ground black pepper,
  and paprika. Lay the pork chops in the baking dish, put vegetables in
  baking dish, and pour beer over the top. Cover with a lid or aluminum
  foil and bake for 1 hour.
  
  Uncover and check whether meat and potatoes are done. Place pork
  chops on top of vegetables and return everything to the oven. Bake,
  uncovered, for about 10 minutes more.
  
  Recipe FROM: 
 
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