Frenched Pork Chops With Resistant Starch Mashed Potatoes and Gravy

What a difference a day makes. I still might not blog much over the next week, but at any rate, got interested in this during a trip to the market yesterday and so made it so.

IMG 1975
Thick, Bone in Pork Chops with a Nice Cut
IMG 1976
Other Side

If you don't do them Sous Vide, then I like a cast iron skillet, on high always, lard as cooking fat. Brown very well on one side (about 3 minutes, flip and then cover to get at the inside).

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Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2022, contains over 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More
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