VictorB

Over the last few years, I’be become the “breakfast king” with my wife mostly coordinating dinners. And this has become my go-to pancake recipe. I do add ¼ cup wheat germ, an extra banana, cinnamon and vanilla. They come out moist like my family likes them.

First, I marinated the chops for about an hour with soy sauce and 1tbs of apple cider vinegar and rib rub. Then after browning the chops in a cast iron skillet, I placed the apples and sauce (barely cooked the apples) on top and put the whole thing in the oven, as per another review, for 30 minutes covered. With 15 minutes left we added pecans and a sprinkling of brown sugar. Very tender, wonderful! The only thing I would do differently, since I like my apples a little firmer would be to remove them from the sauce and place on top at the end with the pecans.

We are eating keto so instead of the flour we used almond meal. Added smoked paprika, garlic power and some Tony Chacheres Cajun Seasoning to the mixture. Instead of the almonds, used pecans, and sautéed fresh garlic, rosemary and parsley for the topping. Delicious and it still did not overwhelm the speckled trout flavor!

Chops were nice and tender but it needed more spices. I sauteed onions and garlic before browning the meat and added that but fajita or other seasonings would have added to the flavor.

The ribs were delicious! Followed the recipe just as indicated for the rub and had leftover. No problem, it will be quicker and easier to make a smaller 1 rack recipe next time. For the basting sauce, based on others comments, I just used the drippings from the pan and added some Sweet Baby Ray’s. This made an excellent sauce for the table as well. Everybody loved it.