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Old 12-16-2009, 10:37 PM
 
Location: South GA
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Sounds good!
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Old 12-17-2009, 01:11 PM
 
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I always brine my pork chops

and i always cook them hot & fast like a steak.

typically on a cast-iron skillet, with garlic salt, black pepper, and paprika. I haven't done too much experimentation w/ seasoning.
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Old 12-17-2009, 01:28 PM
 
Location: Illinois
3,168 posts, read 4,315,067 times
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I've never used a brine with pork chops but it makes good sense.

No matter how you cook your chops, the true secret to not having them tough is to not cook them too long. I don't mean to sound simplistic but there is nothing worst than an overcooked, dried out pork chop.
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Old 12-21-2009, 02:19 PM
 
Location: South Carolina
13,781 posts, read 18,690,385 times
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Pork Chop O'Brien These are awesome and wallah !!!
6 Pork Chops (1/2 " thick)
1 tablespoon vegetable oil
1 can (10 3/4 oz) condensed cream of celery soup, undiluted
1/2 cup milk
1/2 cup sour cream
1 cup (4 oz) shredded cheddar cheese, divided
1 can (2.8 oz) french-fried onions, divided
1 package (24 oz) frozen O'Brien hash brown potatoes, thawed
1/2 teaspoon seasoned salt
In a skillet brown pork chops in oil on each side. In a large bowl, combine the soup, milk, sour cream, pepper, 1/2 cup cheese and 1/2 cup onions; fold in potatoes. Spread into a greased 13"x9"x2" baking dish. Arrange chops on top; sprinkle with seasoned salt.
Cover and bake at 350 degrees for 40-45 minutes or until pork is tender. Uncover; sprinkle with remaining cheese and onions. Bake 5-10 minutes longer or until cheese is melted. Yield: 6 servings.
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Old 12-21-2009, 02:29 PM
 
Location: South GA
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I am going to try this recipe!!!! Thanks!
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Old 01-05-2010, 02:25 PM
 
Location: South GA
10,887 posts, read 9,867,640 times
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Quote:
Originally Posted by phonelady61 View Post
Pork Chop O'Brien These are awesome and wallah !!!
6 Pork Chops (1/2 " thick)
1 tablespoon vegetable oil
1 can (10 3/4 oz) condensed cream of celery soup, undiluted
1/2 cup milk
1/2 cup sour cream
1 cup (4 oz) shredded cheddar cheese, divided
1 can (2.8 oz) french-fried onions, divided
1 package (24 oz) frozen O'Brien hash brown potatoes, thawed
1/2 teaspoon seasoned salt
In a skillet brown pork chops in oil on each side. In a large bowl, combine the soup, milk, sour cream, pepper, 1/2 cup cheese and 1/2 cup onions; fold in potatoes. Spread into a greased 13"x9"x2" baking dish. Arrange chops on top; sprinkle with seasoned salt.
Cover and bake at 350 degrees for 40-45 minutes or until pork is tender. Uncover; sprinkle with remaining cheese and onions. Bake 5-10 minutes longer or until cheese is melted. Yield: 6 servings.
Tried this and it was really good! Thanks! Next, I am going to try browning them and cooking in the oven!
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Old 01-05-2010, 03:42 PM
 
Location: Silver Springs, FL
23,440 posts, read 31,638,699 times
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Kat, I brown mine on the stove, then add white wine, pop in the oven, and bake til tender. I then take the chops out of the skillet, put a bit more wine in, heat up the skillet on a burner and boil the liquid down, add some 1/2 and 1/2, and a little flour, and make gravy......crazy good!!!!!
BTW, I use salt, pepper, Herbs de Provence, and garlic powder to season the chops.....
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Old 01-05-2010, 03:48 PM
 
Location: Cali
3,904 posts, read 6,181,750 times
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Quote:
Originally Posted by kshe95girl View Post
Kat, I brown mine on the stove, then add white wine, pop in the oven, and bake til tender. I then take the chops out of the skillet, put a bit more wine in, heat up the skillet on a burner and boil the liquid down, add some 1/2 and 1/2, and a little flour, and make gravy......crazy good!!!!!
BTW, I use salt, pepper, Herbs de Provence, and garlic powder to season the chops.....
I'm going bonkers!!!!lol I so LOVE pork chops.:-)
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Old 01-05-2010, 03:59 PM
 
Location: Silver Springs, FL
23,440 posts, read 31,638,699 times
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Quote:
Originally Posted by CamaroGuy View Post
I'm going bonkers!!!!lol I so LOVE pork chops.:-)
LOL, I know, me too!
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Old 01-05-2010, 04:09 PM
 
Location: Alabama!
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Brown 'em and then pop them into a cooking bag and put it in the oven in a glass casserole dish. Moist every time!
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