Sunday, March 27, 2011

PORK CHOPS, GRILLED OR BROILED

Score the rind of each chop by cutting through the rind at distances of half-an-inch apart; season the chops with pepper and salt, and place them on a clean gridiron over a clear fire to broil; the chops must be turned over every two minutes until they are done; this will take about fifteen minutes. The chops are then to be eaten plain, or, if convenient, with brown gravy.

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