I know it sounds like bragging, but in the 1980s my business partner Liz Porter and I set the standard for clear, concise, step-by-step quiltmaking instructions. We weren’t trained technical writers, but we had degrees in English and a knack for organizing instructional steps in a sensible way. That knack was the foundation for all of Fons & Porter’s future success.
Honestly, the NYT has become the kingpin of recipe sites. Nobody does it better. I think it's so worth the $50 a year. I love my recipe box, and that Pork Schnitzel is going right in it!
I'll let you make the onion tart, though. Believe it or not, I don't bake a whole heck of a lot. I loved it when you brought it to the IWC gathering!
I agree, Wini—I love my NYT recipes and have learned a lot about cooking. My specialty areas are Appetizers, Pasta, Soups, and Cookies. Watch for an email from me. :)
Hello Jim. Your suggestion makes sense, but I don't know that I've seen boneless (America cut) pork chops sold at that thickness. The pounding is important because that tenderizes the meat. We are lucky in Winterset (Quiltropolis) to have Wagner Locker (in addition to Fareway and Hyvee grocery stores. The boneless pork chops I buy at Wagner are really good, and shopping there supports a locally-owned business. That said, I will keep your suggestion in mind.
Honestly, the NYT has become the kingpin of recipe sites. Nobody does it better. I think it's so worth the $50 a year. I love my recipe box, and that Pork Schnitzel is going right in it!
I'll let you make the onion tart, though. Believe it or not, I don't bake a whole heck of a lot. I loved it when you brought it to the IWC gathering!
I agree, Wini—I love my NYT recipes and have learned a lot about cooking. My specialty areas are Appetizers, Pasta, Soups, and Cookies. Watch for an email from me. :)
It seems like the better instruction for the pork would be to buy 4 half inch thick chops. Why buy one inch thick and cut in half?
Hello Jim. Your suggestion makes sense, but I don't know that I've seen boneless (America cut) pork chops sold at that thickness. The pounding is important because that tenderizes the meat. We are lucky in Winterset (Quiltropolis) to have Wagner Locker (in addition to Fareway and Hyvee grocery stores. The boneless pork chops I buy at Wagner are really good, and shopping there supports a locally-owned business. That said, I will keep your suggestion in mind.
They’re just slices off a pork loin. I bet if you ask, the butcher would provide whatever you want. He might even pound them for you.
The butcher could run them through the tenderizer! Time saver!