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Old 01-05-2014, 01:54 PM
 
1,632 posts, read 1,843,821 times
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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.
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Old 01-05-2014, 04:34 PM
 
Location: League City, Texas
2,919 posts, read 5,927,055 times
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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!
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Old 01-06-2014, 07:20 PM
 
Location: norcal
609 posts, read 1,257,246 times
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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
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Old 01-06-2014, 07:27 PM
 
Location: Northeast
1,886 posts, read 2,217,465 times
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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..
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Old 01-06-2014, 07:29 PM
 
Location: The Cascade Foothills
10,942 posts, read 10,226,672 times
Reputation: 6476
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!
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Old 01-06-2014, 07:34 PM
 
16,376 posts, read 22,409,330 times
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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.
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