U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
Reply Start New Thread
 
Old 01-05-2014, 01:54 PM
 
1,632 posts, read 1,493,397 times
Reputation: 1306

Advertisements

Quote:
Originally Posted by hellpaso View Post
Do you heat your pan before adding the oil? Never put oil in a cold pan--unless you want it to stick
You may be trying to turn the chops too early, as well. The chop will release from the pan when it's ready--you shouldn't have to pry it up. Hope this helps.
Thank you, thank you sooo much, I've never bothered to heat my pan first, tried it today , first time my breaded chicken breast didnt stick , pan was an easy clean too.
Reply With Quote Quick reply to this message

 
Old 01-05-2014, 04:34 PM
 
Location: League City, Texas
2,897 posts, read 4,588,988 times
Reputation: 6059
Quote:
Originally Posted by Supplies View Post
Thank you, thank you sooo much, I've never bothered to heat my pan first, tried it today , first time my breaded chicken breast didnt stick , pan was an easy clean too.
Yay! You're very welcome!
Reply With Quote Quick reply to this message
 
Old 01-06-2014, 07:20 PM
 
Location: norcal
609 posts, read 1,097,069 times
Reputation: 412
when i make them theyre pretty tender. i season them and brown them then i put em in a baking dish and pour a whole bottle of barbecue sauce on them...i like the honey barbecue sauce. 375 for 45 minutes...theyre delightful lol
Reply With Quote Quick reply to this message
 
Old 01-06-2014, 07:27 PM
 
Location: Northeast
1,887 posts, read 1,786,897 times
Reputation: 3737
I use old fashioned shake and bake, buy thick chops with some fat and DON'T overcook em. The rule years ago was to
make sure the pork was cooked well for fear of Trichinosis..This is no longer true and one should feel fine cooking pork chops
medium rare, which will make nice them juicy and not dried out..
Love a good Chop, especially the 1 inch thick ones with the bone..
Reply With Quote Quick reply to this message
 
Old 01-06-2014, 07:29 PM
 
Location: The Cascade Foothills
10,953 posts, read 8,663,824 times
Reputation: 6459
I never fry my pork chops.

I "shake-n-bake" them, using a homemade shake-n-bake recipe I found years ago in The Tightwad Gazette:
Quote:
Ingredients

  • 4 cups flour
  • 4 cups ground crackers
  • 4 tbsp salt
  • 2 tbsp sugar
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 3 tbsp paprika
  • 1/4 cup vegetable oil
Directions

Mix well and store indefinitely in the refrigerator in a covered container.
Since I use salted saltines, I eliminate the salt in the recipe.

I also cut the recipe in half - just because it's easier - and store in the freezer.

I coat the chops in the mix and place them in a baking dish which has a little oil in it to prevent sticking and then bake at 325 degrees for 45-60 minutes.

Always tender!
Reply With Quote Quick reply to this message
 
Old 01-06-2014, 07:34 PM
 
15,315 posts, read 17,521,325 times
Reputation: 13409
Coat both sides of chops with Dijon mustard and place in fridge for a few hours or even all night. Then pan fry the Dijon mustard marinated chops without breading. Just a little olive oil or canola oil in the pan...or place directly on a grill.

The dijon mustard makes them very tender and also it cooks in such a way tht the flavor of the mustard completely changes. It doesn't taste like dijon mustard at all. Instead, it tastes like very, very good seasoning.

I don't even like Dijon mustard as a condiment. But I have been using it to marinate pork chops for many years. Don't use regular yellow mustard, it must be Dijon style. That's the same stuff that Grey Poupon makes. But store brand will work just as well.
Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:


Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
Similar Threads
Follow City-Data.com founder on our Forum or

All times are GMT -6.

2005-2019, Advameg, Inc. · Please obey Forum Rules · Terms of Use and Privacy Policy · Bug Bounty

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top