Bet they're really good, Teresa! And, you know
we always want to make certain that pork is
thoroughly cooked so there are no little
freeloaders in it. Yuck!!! Also, one thing I
learned late in life is that salt is a meat
toughener. So you've bought this nice cut of meat
and you're looking forward to eating it, and it
comes out tough because of the salt. Fine thing!
Mom always told me to salt my meat, and that's
what I did, but not so much now. Who'd have thunk!
Karen
At 06:22 AM 5/30/2020, you wrote:
Karen, my name is teresa and I do the same thing
with the pork chops in the crockpot, I do
boneless sometimes and when I cook boneless
chops, are usually cook them for 20 to 25
minutes or 230 minutes on 350° yes I season
them with salt and pepper but I like the idea
with the ranch dressing and breadcrumbs On Thu,
May 28, 2020 at 6:51 PM Karen Delzer via
Cookinginthedark <
cookinginthedark@acbradio.org> wrote: > that
sounds marvelous, cindy. I also line whatever
pan I'm cooking in > with foil a lot of the
time. It certainly does cut back on the
clean-up. > > Karen > > At 03:37 PM 5/28/2020,
you wrote: > >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://a
cbradio.org/mailman/listinfo/cookinginthedark > >
>
_______________________________________________ >
Cookinginthedark mailing list >
Cookinginthedark@acbradio.org >
http://acbradio.org/mailman/listinfo/cookinginthedark
> -- sincerely, teresa mullen
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