Comments on: Old-school Pork Chops with Apples and Tarragon

By: Gay

Gay — Wed, 19 Nov 2008 06:45:37 +0000

Thanks Maggie. I did wonder where you were. No updates in my Google reader. Glad to know you’re back. See you around!

By: maggie

maggie — Wed, 19 Nov 2008 05:36:43 +0000

ang sarap naman, sana kapitbahay kita para lagi na lang ako makikikain sa inyo, hehe. i miss reading your blog gay, i’m back now, sana nga lang pangmatagalan ang pagbabalik ko, hehe.

By: Andrea

Andrea — Tue, 18 Nov 2008 15:35:45 +0000

When I was growing up, my mother always served apples with pork chops because they taste so good together. Your dish sounds great with the tarragon.

By: Manggy

Manggy — Tue, 11 Nov 2008 06:30:17 +0000

Thanks for the shout-out Gay Unfortunately here in Manila, a sage plant would most likely whither, burn, and die. So I get mine from the vegetable section (must’ve been driven in from Tagaytay). The chops look great!

By: Gay

Gay — Tue, 11 Nov 2008 06:07:52 +0000

I just baked them for 30 minutes or so since I’ve already pan-fried them.

By: Ning

Ning — Tue, 11 Nov 2008 05:57:07 +0000

These pork chops sound delicious! How long did you roast it in the oven? Is the meat tender? I have some porkchops in the freezer. I just might try this! Unfortunately, my tarragon plant just died recently