Saga of da Stuffed Poke Chop

[OldUsedParts]

Thanks to Justin, I had me a craving to do a stuffed pork chop so I went looking and believe it or not the Butcher at Krogers told me that they DID NOT have bone-in chops and I would probably not be able to get any during the Holidays. "OH HUH" I said and left the parking and drove to Willis Supermarket (a Hispanic themed Grocery) where this "REAL BUTCHER" cut me a big old thick bone-in with the right price also.

Decided to use what I could remember from a Paul Prudhomme Cooking Show of many moons ago and here's a pictorial for Y'all. I couldn't find cream of Shrimp soup so I got some Cream of Poblano but after heating it up I decided that was not the flavor I wanted so I broke out the Suckle Busters Hot and Spicy which the Wiffy loved.

Baked Sweet Tater Side

[outlaw]

Hold your horses OUP. I got the King Ranch set at 80 and will be there b4 you know it. That's my kind of chop right there. You can keep the sweet tater.

[Sailor Kenshin]

Love the plate, too.

[bondobill]

Yumpin yiminie!! OUP That's looks mighty, mighty fine.

I just gotta do that and soon

Bill

[woodenvisions]

Hold your horses OUP. I got the King Ranch set at 80 and will be there b4 you know it. That's my kind of chop right there. You can keep the sweet tater.

Not so fast Outlaw, I got the turbo spooled up in the blue bullet so we might be fighting over that there chop !!
:):)
I'll take that sweet Spud as well :):)

[outlaw]

Hold your horses OUP. I got the King Ranch set at 80 and will be there b4 you know it. That's my kind of chop right there. You can keep the sweet tater.

Not so fast Outlaw, I got the turbo spooled up in the blue bullet so we might be fighting over that there chop !!
:):)
I'll take that sweet Spud as well :):)

Turbo huh? Dont make me break out the big guns.

[outlaw]

I can just see OUP sitting back thinking "Look at these 2 dumb a**es, they just tell me they were coming and I would have thrown another couple on". That's Texas hospitality for you.

[woodenvisions]

[quote="woodenvisions"][quote="outlaw"]Hold your horses OUP. I got the King Ranch set at 80 and will be there b4 you know it. That's my kind of chop right there. You can keep the sweet tater.

Not so fast Outlaw, I got the turbo spooled up in the blue bullet so we might be fighting over that there chop !!
:):)
I'll take that sweet Spud as well :):)[/quote]

Turbo huh? Dont make me break out the big guns.
[/quote]Yeah, it's an itty bitty wind tunnel tho.

Only a 122 cubic inch motor, but 275 hp bone stock, it's a sleeper.


Lol, I'm sure Emm would even pull out the fine China for us if we did a surprise visit :):)

[Professor Bunky]

That chop looks wonderful, OUP and so does the sweet potato.

[Williep]

Holy cow !!!!

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[JustinCouch]

What do you have VW? I love a good turbo engine

[OldUsedParts]

That's just great - so now I may have to drive to DFW and post bail for a furinner and local for racing down I-45

BTW, I covered it in Hootchie Mama and then glazed it with Hot and Spicy and the Wiffy said it's the best she's ever eaten. She doesn't like hot and spicy stuff "Go Figger"

[woodenvisions]

What do you have VW? I love a good turbo engine

Just a disguised grocery getter.

2011 Kia Optima 2.0 litre T

Kia/Hyundai decided in 2011 to run the wastegates off of the throttle position electronically instead of the old school way of vacuum. So basically, there is pretty much Zero turbo lag. It's by no means a race car, but for a 2 litre it runs great!
Only turbo car I've ever driven where you Can't hear it. It's quite as can be, I'm pretty sure the blow off valve is directed into the exhaust. It cracks me up, at idle it sounds like a pea shooter out the exhaust.

Maybe some day I'll go back to my roots of GM and get another small block for a 60's era truck, but for now we're just enjoying the driveability and 35 mpg lol.



Had a 2013 and now a 2016 as well.
Kia sure ain't what it used to be. Back in the day I woulda went nuts with mods, but I'm now 47, married and have a 21 month old little bruiser so we put our energy towards him instead which I wouldn't change for the world.

[Russ]

Great plate, I'm no fan of pork chops, but yours looks good. I've always found chops are too dry, perhaps it's my cooking. I dunno.

Russ

[OldUsedParts]

thanks Pard, most times the dry poke chop is because they are cut soooooo thin - -- this one was very thick and very moist also