Awhile back, I had a pound of defrosted ground meat in my fridge and a bunch of wilting produce and was struggling to come up with a ‘clear the crisper’ recipe to use it all up. So I went “aGoogling” for recipes including pork, cilantro, and scallions. The results made it clear to me that
I can fry up seasoned pork chops in a hurry any time, but pork chops slathered in a smooth and tasty gravy are one step beyond. I make these almost exactly as my mother did except that I use chicken stock instead of water for extra flavor, and I throw on a little parsley at
I’ve enjoyed tonkatsu many times in Japanese restaurants but it’s quick and easy to make at home. Katsu can be made with either pork or chicken cutlets but I find pork more forgiving if it ends up slightly overcooked. At a restaurant, a typical katsu dish often includes thinly shredded cabbage or lettuce and white
