Friday, September 13, 2013

Rejection Pork Chops with Tina Radcliffe


Tina Radcliffe’s Rejection Pork Chops

Don’t let the simplicity of this recipe fool you. These are delicious and moist chops and they are anger management tools. I recommend baking them when your manuscripts are rejected. It can also help with failure to final in contest agitation.



2 thick pork chops
Italian bread crumbs
Olive oil
Sea salt

2 large zip bags and waxed paper.

video


Remove chops from wrappings and place on waxed paper. Beat out your frustrations. Flip them and beat again.
  


Use zip bag and poor in about two tablespoons of olive oil. Dump in chops and shake.

Use leftover oil to grease casserole dish.

Use a zip bag and dump the oiled chops in with the Italian Breadcrumbs.

Sprinkle both sides with sea salt.

Cook 40 minutes at 400 degrees, uncovered. Turn halfway through.  I use a meat thermometer. Pork should be cooked to an internal temperature of 145° per USDA guidelines.

Absolutely perfect!




Tina Radcliffe is a mild mannered hermit who writes Inspirational romance for Harlequin Love Inspired and writes romantic comedy as Tina Russo.

Her latest release from Love Inspired is
Mending the Doctor's Heart. Her first Indie release, The Rosetti Curse, is available now on Amazon for Kindle. Her second Indie release, Love in Bloom: A Collection of Short Romantic Fiction will be available for Kindle at the end of September.

15 comments:

  1. Wait a minute -- anyone feeling rejection after a...well rejection...think about how ol' Wilbur feels when you cook him up for some consolation food. Now that's rejection. Oink! Oink!

    Sorry -- a little sick vegetarian humour. I am sure these are lovely for carnivores everywhere -- just not moi and somehow I don't think the recipe would translate well in a tofu ingredient swap. :-)Instead, I'm making your oatmeal cookies again this weekend. :-) :-)

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    1. I am laughing so hard picturing Kav beating out her frustrations on a bag of tofu! :)

      Ruthy, that's so warped to name your pigs that way! LOL

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  2. It's okay! I understand your pain, Kav. I try to never'name' my porkchops.

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  3. We named our pigs "Bacon" and "Pork" and "Ham".... And the kids got used to the idea of feeding the pigs... and then the pigs fed us!!!

    Kav, try this with zucchini and eggplant and then melt provolone cheese on the top... oh, happy day of happy days, right??????

    Summer squash works well, too, but only the smaller ones without humongous, ginormous seed cavities. Those get too mushy.

    Tina, I love this!!! I'm always looking for something that takes little effort because who knows how much time we have left? I refuse to spend it slaving over the stove... so quick, delicious and EASY-PEASY is the name of the game. This is a game-changer!!!

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  4. Tina these look delicious! A nice way to keep them from being too heavy on breading.

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  5. They are light and moist and almost like tofu!!

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  6. I bought a meat mallet just so I could take out my frustrations on chicken breasts and pork chops!

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  7. It's very therapeutic. Total anger management. Cheaper than valium.

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  8. Pounding pork chops.

    Sounds good! All that beating and shaking and cooking....

    I think mashed potatoes would go great with this meal - but you have to use the old-fashioned potato masher :)

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  9. Hahaha! I skimmed through and wondered why it was for rejections, went back, saw the video. HAHAHAHAHA!

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  10. or applesauce and green beans for a lighter fare, Jan!

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    Replies
    1. You don't have to eat the mashed potatoes - just smash 'em. Vigorously.

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  11. LOL. Oh, more anger management. Very good.

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