Fried Pork Chop Sammich
You heard me.
First, I warmed a baguette roll in the oven (I gotsta buy me a toaster oven).
Then I seasoned a pork chop with salt, pepper, and cornmeal. Fried it up.
I have spent the last decade of my life eschewing the mayonaise, but I've learned a new philosphy from the almighty Television: mayonaise (and it's cousin 'butter') waterproofs your bread. I will never eat a soggy, soaked through sandwich again.
So anyway, mayo, mustard, a sliced tomato and a tiny pinch of salt.
DELICIOUS. That baby was in my mouth so fast, I did not have time to take a picture.
2 comments:
I too have recently just succumbed to mayonnaise after years--years!--of refusing it. So embarrassing. But it's kinda good. (Hangs head in shame.)
mayo is the only thing that makes a liverwurst sammich edible.
however, cheese also waterproofs a bun.
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