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Well between elston and southdown I decided on pork chops for dinner. Trouble is these are not thick or thin just average and the last two packages I defrosted and cooked were not my favorite. They are just not the best pork shops I guess. Tuff! So lacey, can I use the same method you told elston about with just average thickness pork chops? Also, if I decided to use a cream of mushroom soup could I cook them long enough to make them tender without drying them out? I just need to use them up and it's my last package but it sure would be nice to have them taste better then the previous ones! I just quick fried the previous ones.
I marinate pork chops like my mother before me:
1 part soy sauce, 1 part worcestershire, 2 parts water.
I would marinate them anywhere between 2 and 24 hours, depending on my schedule.
I just pan fry them, I think the marinade gives them such a great flavor. I like a cold one out of the refrigerator for breakfast, I must admit. Pork chop, not beer.
You can vigorously boil and reduce the marinade, if you want, for a sauce, but it will be very very salty.
Elston-I dip in egg, bread crumbs or crushed saltines. Brown and put in casserole, cover and bake 325 for 45 min.
Thank You Lacey......I wnt on line and saw a way I used to do them that I had forgotten about....
brown them in some olive oil...and put in baking dish...then a mixture of brown sugar, dry mustard, salt and pepper and chopped green peppers ; lemon juice and a can of tomato sauce.....cover and bake about an hour.....I might go with that.... Egg noodles sound good with that and maybe some winter squash.
PS Debsi just reminded me.....worchestershire sauce used to go into my mixture.
Oh elston that sounds so good. Lucky you, you have lovely thick pork chops and I'm sure they are much nicer then the ones I have here! Ugh!! I'm glad this is the last of these!!
If you added sugar to the recipe it would sound like a brine.. so I'm thinking my mother was brining before it was "in." But if you really want to be sure, there are some brining guidelines here.
Oh elston that sounds so good. Lucky you, you have lovely thick pork chops and I'm sure they are much nicer then the ones I have here! Ugh!! I'm glad this is the last of these!!
Cyn To keep your chops tender and to add flavor you might use my recipe .. I had forgotten all about it and it is good and does add flavor .
brown them in oil (not to cook em.....just to brown lightly
then mix up 2 T brown sugar
!/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dry mustard
1 tablespoon lemon juice
a couple shakes of worcestershire sauce
1 can of tomato sauce
1/4 cup water
and I like some chopped green pepper for color and flavor...
put mix over chops in a baking dish single layer
cover with aluminum foil
bake about 45 mins to an hour at 350*. If your chops are really thin ...... less time.
Goooooood morning all!
SKBS, we sampled those pizzas at Costco and they were pretty good IMO. Sorry to hear everyone is in the deep freeze, normally it's us but we've been in the 40's for a couple of weeks now though not much sun and it's supposed to start up with the invertsions soon.
Elston, try taking the can of cream of mushroom soup and mix with a half a can of white wine, salt/pepper to taste. Put the chops in a 9x13 pan and put a slice of either provlone,jack or swiss on top then cover with the soup/wine mix. Bake at 350 for about 45 minutes to 1 hour and server over wide egg noodles or rice. They'll come out fork tender and real moist!
Well yesterday was interesting. The kid chef informed us he wants to join the Navy and be a cook so I had to go with him to speak to a recruiter. Turns out they'll send him to Le Cordon Blue chef school after boot camp to be trained. I told him he needs to finish his current education FIRST so he goes in with a degree and at a higher rank. With his ADHD/Aspergers it'll be interesting to see how things "mature" this year. I think the structure would be good for him but I guess we'll see... Hmm, a Cordon Blu chef in the family??? What's funny is his great,great grandfather was a chef in the merchant marines, his great grandfather was a chef on a research ship and his grandfather was a chef.
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