OK, not sandwiches, but pork chops!
I started off with some thinly sliced boneless pork chops, which I seasoned with Kirkland Seasoned Salt (it's Costco's version more or less of Emeril's Essence, but with a bit less heat and a bit more salt). Then I sauteed the chops in about a stick of melted butter. Yes, a stick of butter. I then cooked them until there was no longer any pink in the center (if the chops are thick enough to measure temperature, about 150°F in the center).
Serve the chops over rice, then pour the butter over the chops and rice. Or turn the butter & nummies into gravy.
(I suppose you could turn them into porkchop sandwiches. Make the gravy extra thick and use it instead of mayo on the bread.)
Yes. A whole stick of butter.
I started off with some thinly sliced boneless pork chops, which I seasoned with Kirkland Seasoned Salt (it's Costco's version more or less of Emeril's Essence, but with a bit less heat and a bit more salt). Then I sauteed the chops in about a stick of melted butter. Yes, a stick of butter. I then cooked them until there was no longer any pink in the center (if the chops are thick enough to measure temperature, about 150°F in the center).
Serve the chops over rice, then pour the butter over the chops and rice. Or turn the butter & nummies into gravy.
(I suppose you could turn them into porkchop sandwiches. Make the gravy extra thick and use it instead of mayo on the bread.)
Yes. A whole stick of butter.
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I got that half a hog and I MUST try it with the Emeril's stuff unless Sam's Club has something similar.
I picked up a cast iron pan at St Vinnies this weekend so that would really give it a good sear, I used to do that in NYC.
Now I'm hungry.