I agree with Cindy's way of cooking chops. However, I wouldn't use a cookie sheet. I'd use a baking pan with sides. It may take a bit longer to cook. but I haven't noticed that it does and I think a pan with sides is safer for meat. Also, I don't preheat the oven. I just give things a bit more time at the other end. I was taught to preheat. But I find this easier for me.
-----Original Message----- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Cindy Simpson via Cookinginthedark Sent: Thursday, May 28, 2020 6:32 PM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Pork Chops Hello, Welcome to the list. I'm by no means a cooking expert, but I've learned a lot from this list and I hope you will too. I do have a recipe that I make with pork chops in the oven. Your timing will differ if you have a bone in or boneless pork chop, but this is what I do. I preheat my oven to 375 degrees and spray a cookie sheet with a little pam cooking spray...it helps to cover the sheet with foil, then spray the foil, for really easy clean up afterwards. I take two dishes, one I put in ranch dressing, the other, Italian bread crumbs, like Panco or any of them would work. First you coat your chop or chops in ranch, then in Italian breadcrumbs. Lay it flat on the foil that you sprayed and put it in the oven. Now, if it's got a bone in it, I usually cook it for around 40 minutes if it's thick with a bone in it at 375. I don't have quite as much experience for boneless chops, so I'm not going to be much use to you there, but someone will probably fill in the blanks. I usually am able to tell my chops are done by touching them very lightly with my fingers. If they're firm, they're done, and you can also tell by smell. I hope this helps. Like I said, I am by no means an expert. This is just something I do. Cindy On Thu, May 28, 2020 at 5:08 PM George Ashiotis via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Hi everybody, > > I am new to the list. I have not done a lot of cooking but I am eager > to expand my skills. > > I wonder if any of you could provide me with a fairly simple recipe > for making a pork chop. This chop is over an inch in thickness. I > would prefer making it in the oven, but I am certainly willing to do > it in a skillet. Any suggestions and/or guidelines are appreciated. > > Thank you. > > g > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark