I swear, people who aren't in the cooking and subsequent cleaning trenches need to chill out and help out or accept what gets plopped in front of them. I'm the one that usually shops and cooks for my partner, her mom, and myself, and it drives me up the wall when I come home and find that her mom has decided that the carrots in the fridge need eating up, and so she's picked up potatoes, meat, and peas so that we can have Shepherds Pie. The carrots cost us $2 tops, and I can cook the carrots without any of that other stuff in far less time and much less effort. And, the worst that will happen is that we toss out the carrots. Luckily, she is really great about cleaning.
I sometimes go the pork loin route too, but only if I've got lots of time. When I don't, I slice off a few 'steaks' and just pan grill them (they're basically chops at that point). I know that pork tenderloin is a bit more per pound, but it cooks very fast and is easier to season once you cut off the silverskin (oil, salt, pepper, hot iron skillet, sear, cook til 165F, or til pink and slice up and toss back in for a few mins). A pork tenderloin takes me about 15 minutes, and is still cheaper than skinless boneless chicken breast.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2016-03-29 12:07 am (UTC)I sometimes go the pork loin route too, but only if I've got lots of time. When I don't, I slice off a few 'steaks' and just pan grill them (they're basically chops at that point). I know that pork tenderloin is a bit more per pound, but it cooks very fast and is easier to season once you cut off the silverskin (oil, salt, pepper, hot iron skillet, sear, cook til 165F, or til pink and slice up and toss back in for a few mins). A pork tenderloin takes me about 15 minutes, and is still cheaper than skinless boneless chicken breast.