Difference in cooking time for boneless and bone-in pork chops (boiling, apple)
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.
her recipe calls for boneless and of course, I have bone in- Wondering how much longer I will need to cook my chops. i really don't want to remove the bone before cooking.
Many thanks.
Usually with thin chops I'd say about the same for either. Depends on how thick. Brown the chops first in a separate oiled pan ...both sides for the suggested 2 minutes, covered. I would then add to boiling sauce and cook a couple more minutes. For 1" chops she's giving minimal cooking time unless you have a good amount of hot oil.
I like how the meat next to the bone on a pork chop is a bit less cooked than the rest - makes for a better "gnawing" experience (I have to pick up a pork chop bone after I've eaten most of it with knife and fork).
pork only needs to be 145-150 internal temp ---they (national pork producers council) have updated this, because most folks overcook pork,,
that rib bone on a center cut pork chop is a baby back rib-thats why its so tasty
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.
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.
