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LTALBOT13's Photo LTALBOT13 Posts: 1
5/7/18 6:14 P

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I tend to use thick cut, boneless pork chops. I found a recipe thru Home Chef and theirs uses 1 TSP of oil per chop in a non-stick pan. Cook on each side 2-3 minutes (I aim closer to 2 minutes) and then throw in a 400 degree oven for 8-12 minutes (I aim for 10 and check with meat thermometer).

I had always had thin cut chops before this, but this recipe was good. It was tender and included a sour cream/cream cheese/ranch powder mixture on top, and then topped again with crushed croutons. Croutons didn't reheat well but I ate this 3 more times for lunch in one week and never got sick of it!



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5/5/18 12:20 A

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LOL! I've done things like that before!



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FANCYQTR's Photo FANCYQTR Posts: 13,912
5/4/18 10:55 P

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Thank you. I will try that next time I get some (or find some in my freezer since the last chicken breast I took out turned out to be a pork chop -- guess I should mark them).



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5/3/18 7:55 P

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Hey there, FANCYQTR,

You mentioned not using fat with your non-stick skillet, so I'm not sure if you'll be interested in this or not:

We buy thick butterfly pork chops. I brush the top side with melted butter, and then salt and pepper them. I broil them for four to five minutes, flip them, brush the other side with melted butter (and also sprinkle with salt and pepper). I broil that side for four to five minutes, as well.

*~*~*~*~*
Are you cooking your meats straight out of the fridge? If so, you may want to consider bringing the meats to room temperature before cooking.



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FANCYQTR's Photo FANCYQTR Posts: 13,912
4/30/18 9:09 P

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Doesn't sound like it works too welll for that. I wish I could find something that would tenderize it so that I can actually eat some of the things I like.



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HAWKTHREE's Photo HAWKTHREE SparkPoints: (67,647)
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4/30/18 6:59 A

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The baking soda question was interesting and I just spent too much time googling it. I thought this was interesting

cooking.stackexchange.com/questions/3378/h
ow-should-baking-soda-be-used-to-tende
rize-meat


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FANCYQTR's Photo FANCYQTR Posts: 13,912
4/29/18 4:42 P

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A friend told me to use baking soda to tenderize meats. He said that is what they use in restaurants. Have any of you tried that? Just wondering how it turned out. I tried it on something once, but couldn't get it off that meat (I think I was making either stew or stroganoff.



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4/29/18 7:04 A

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Never heard the salt and pepper secret. Will have to give it a go.

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ANHELIC's Photo ANHELIC SparkPoints: (214,319)
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8/30/17 3:21 P

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I have learned a little secret about keeping meats tender and juicy and not burning.
Sprinkle meats with salt and pepper and let stand about 10 minutes before cooking. Works like a charm.


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FANCYQTR's Photo FANCYQTR Posts: 13,912
8/15/17 7:46 P

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I finally got one to turn out using meat tenderizer. Didn't burn it either. It was still a little tough, but not to the point I couldn't eat it.

I did burn my chicken the last time, though. Either the burned chicken or the last burned pork chop I covered with Saag Amoo and that made it really good. I made it with a mix, but next time will have to be from scratch because nobody seems to carry that mix anymore.



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SUNSHINE6442 Posts: 2,343
7/23/17 7:42 A

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Broil 1/4 inch think pork chops 8 minutes each side...easy and not dried out

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7/20/17 2:39 P

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I usually just sprinkle them with Penzey's Northwoods spice combination and put them in a 350ยบ oven for about 45 mins to an hour (depends on thickness.) They get quite brown.

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KWOOD1955's Photo KWOOD1955 SparkPoints: (72,886)
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7/18/17 11:00 A

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emoticon



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ZELDA13's Photo ZELDA13 SparkPoints: (82,032)
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7/5/17 1:03 P

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I will usually pan "fry" a pork chop using just a bit of Pam. Unless they're quite thick, I find that 5 to 6 minutes per side is long enough. Let them rest for a few minutes and they will finish cooking and the juices will redistribute through the chop.

I use a simple seasoning of black pepper, oregano and cumin on each side.

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FANCYQTR's Photo FANCYQTR Posts: 13,912
7/4/17 12:27 A

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Thank you. For chops it is usually bone in, but not thin cut. Pork roasts are usually used for green chili or sometimes (very rarely) barbecue. For that I use the crock pot.



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LENORAJ2017's Photo LENORAJ2017 Posts: 146
7/3/17 4:33 P

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First, do you buy thin pork chops bone in? Or, pork loins, thick? Either way, here is a proven way to enjoy them. Heat a cast iron skillet to medium heat, you can use canola spray and sear them about 4 minutes on each side so you get a nice braise crust. Add about 1/4 cup chicken broth and put in oven 350 deg for about 45 minutes. They will be so tender the meat will fall off the bone or cut with a fork, or shred for second dish like tacos. Other items I add to the broth are sweet onion, sweet peppers and chopped apple. You can add cinnamon also. It is very good. emoticon

People will forget what you said, forget what you did - but never how you made them feel about themselves - Kindness matters


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FANCYQTR's Photo FANCYQTR Posts: 13,912
6/29/17 6:29 P

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Thank you. I am always afraid I am going to burn it if I put it that high, but I will try it.



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JMELBERG SparkPoints: (32,843)
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6/29/17 12:10 P

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Skillet on medium high. Make sure it gets hot. Put in your pork chop. When you can lift the chop with a fork without any resistance - turn it over. Cook until the chop is just firm to the touch. Take the chop off the heat and cover it with foil on a plate. Let rest 5 minutes. Eat.

Overcooking it will dry it out and make it tough. Letting it rest will finish the cooking off the stove.

FANCYQTR's Photo FANCYQTR Posts: 13,912
6/28/17 9:32 P

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I am having a heck of a time trying to do pork chops. When I have done them in the oven I could never get them tender. I am trying on top of the stove now. I have a pan that is really non-stick, so I am not using any extra fat. I have the pan on very low to cook low and slow to try to get the tenderness in it. But it is burning even when I have it that low. That is a problem for me with chicken, too. Most of the time when I am using that stove I can't get anything to heat enough to boil if it is liquid. I have always been a pretty good cook, but lately nothing turns out.

Can someone tell me how to make pork chops that I can actually eat?



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