re: #49 GeneJockey

Lucky you. I have to go home and try, yet again, to teach my son how to cook pork chops. He hasn’t the patience to pan fry, or to do a proper triple-dip breading. I’d kill for leftover Chinese instead.

I have become fond of smothered pork chops. You can use poorer cuts (actually you should do so) and it is much less difficult to ruin them. However, I’ve discovered I prefer sauerkraut over onion for the base.