I bought a beef roast here, a long time ago.
Or, I should say, I thought I was buying a beef roast.
The label said that it was beef for roasting so I assumed it was a beef roast.
Note the key word in that sentence – ‘assumed’.
It was actually about two dozen beef short ribs all tied together very nicely and tightly.
I made soup,
Everything is tied here.
When I buy a pork loin to cut up for chops it’s always tied. It’s a perfectly tied, perfect oval.
I assume (there’s that word again…..) that if I left it tied and roasted it, I would be able to remove the strings and get lovely slices of roast pork.
But that’s not why I buy it. I want thick chops.
So, I untie it.
There is always a fatty ‘tail’ that has been tucked around the lean part of the pork.
That’s another thing: the French, and the Spanish, love having a tail on their chops, both lamb and pork. Sometimes, on lamb chops, the tail is bigger than the chop. And the tail is always fatty.
When I cut the chops I leave the tail on.
Mon mari gets one (see chop on the right) and the dogs get the other (chop on the left).
Maple Ginger Grilled Pork Chops
Total time: 35 minutes
- 2 thick, boneless pork chops, 12oz (360gr) total weight
- 2 tbs sherry vinegar
- 2 tbs soy sauce
- 2 tbs maple syrup
- 1 tsp ground ginger
- 1 tsp ground cumin
- 2 tbs olive oil
- Mix all ingredients (except chops) and spoonr over chops. Let marinate for 15 – 20 minutes.
- Cook on barbecue for 6 – 8 minutes per side or until done.to
There was significant progress made with the pool this week.
And then there wasn’t…..
Here it is, Wednesday morning:
The frame is in place, the bottom rails are in place, the sand is in place, and it’s all level.
The round tube standing off to one side is half of the metal siding that gets wrapped around the frame and fitted into the rails.
A friend came over Wed. afternoon to help mon mari attach the sides. Naturally, it was the hottest day of the year, so far, and they didn’t finish. They got all of it unrolled and standing up in place but only about a third of it attached.
Yesterday, when the area was shady, mon mari got about another third attached.
Keep in mind the sides are aluminum….
Yesterday afternoon an unexpected thunderstorm, blew through, literally.
It blew the sides of the pool down with, of course, the requisite twisting and bending.
Today mon mari got it back up and partially reattached. He put metal rods around it to re-enforce it, in case we get another high wind before we can fill it with water.
He assures me that most of the damage can be corrected with a hammer.
Now he has to put down the final layer of sand, then the lining, then the water.
All things in time
6 thoughts on “Maple Ginger Grilled Pork Chops; who gets the tail…”
Hi Katie! How are you? Can I make this recipes with chicken breasts instead of pork chops?
Also, I love to read too! I’m reading In The Shadow of 10, 000 hills by Jennifer Haupt. I think you would enjoy it! Stacy
Hi Stacy! I’m great – and hope you are too. Absolutely use chicken breasts! The flavors should work very well. Most of my marinades work well of either pork or chicken, Thanks for the book tip – it gets great reviews.
I’m so sorry to hear about the pool sides! Where we’re at now, it’s constantly windy. Relentlessly windy. We’ve learned to tie things down or they’ll disappear acres and acres away from us.
I love the tail on the chops! If you’re willing to do a little work, thanks to the fat content that’s where some of the tenderest, tastiest meat is. But I’m also the one who chews on the bones. 🙂
It’s windy here, and we are on a hill so it seems to hit us hard. But it’s usually not that strong. I realize I’m the odd one out on this subject (at least in my family) but I have never liked fat. However, there is always some human or dog willing to take my trimmings lol My mother use to chew on all the pork chop bones lol
If you gave me a chop with a tail I would love to eat it but I wouldn’t…a dog would get mine !!
My dogs are always happy to help me out!
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