Re: [CnD] Pork Chops
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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork Chops
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://acbradio.org/mailman/listinfo/cookinginthedark > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- sincerely, teresa mullen ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork Chops
Truly, I'd share it if I remembered what I did, but I don't! :) I think I just went in there and put what sounded good. I know, what a wacko, right? I know it turned out just fine; Curt liked it as did I. I'm so sorry, but just do what strikes your fancy. You could do that thing I've done over and over with the brown sugar and catsup. Or you could use some jam and whatever spice sounded good. Wish I could help you more. But, hey, I haven't poisoned anyone yet and I've been cooking for probably 60 years. :) Karen At 11:12 AM 5/29/2020, you wrote: It looks as if there are 3 kinds total. A regular, a BBQ concentrate and a Sweet and smoky concentrate. Just trying to figure out which one you have used on corned beef. By the way, can you share that corned beef recipe? Thanks, Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Friday, May 29, 2020 1:58 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Pork Chops I haven't tried the sweet and smoky, but it would be interesting. Get whichever tweaks your taste buds! Karen At 07:17 AM 5/29/2020, you wrote: >They also sell a sweet and Smokey sauce. >Not sure which one to get > > >People with disabilities, access job openings at >http://www.benderconsult.com/careers/job-openings >Johna Gravitt >Accessibility Consultant >Recruitment Outreach Specialist >Workplace Mentoring Resource Manager >Email: jgrav...@benderconsult.com >Phone: (412)-446-4442 >Main office Phone: (412)-787-8567 >Web: www.benderconsult.com >Celebrating 20+ Years of Disability Employment Solutions Recruitment.à >Workplace Mentoring.à Technology Accessibility. > > > > > > > > >-Original Message- >From: Cookinginthedark > On Behalf Of Johna Gravitt via >Cookinginthedark >Sent: Friday, May 29, 2020 10:12 AM >To: cookinginthedark@acbradio.org >Cc: Johna Gravitt >Subject: Re: [CnD] Pork Chops > >I found the Woody's Cookin' sauce on amazon, but is it a concentrate or >regular sauce? Also, amazon has it listed as Woody's Cookin' BBQ >sauce, is that the correct one? >Thanks, >Johna > >People with disabilities, access job openings at >http://www.benderconsult.com/careers/job-openings >Johna Gravitt >Accessibility Consultant >Recruitment Outreach Specialist >Workplace Mentoring Resource Manager >Email: jgrav...@benderconsult.com >Phone: (412)-446-4442 >Main office Phone: (412)-787-8567 >Web: www.benderconsult.com >Celebrating 20+ Years of Disability Employment Solutions Recruitment.à >Workplace Mentoring.à Technology Accessibility. > > > > > > > > >-Original Message- >From: Cookinginthedark > On Behalf Of Karen Delzer via >Cookinginthedark >Sent: Thursday, May 28, 2020 7:35 PM >To: cookinginthedark@acbradio.org >Cc: Karen Delzer >Subject: Re: [CnD] Pork Chops > >I like to take the boneless ones >and throw them in the crock pot with a sauce made from catsup, brown >sugar, and some Woody's Cookin' sauce. This sauce is absolutely >amazing. >You can get it from Amazon now, but used to have to get it from a place >in Louisiana. Anyway, it comes in jars and smells like barbecue sauce, >but don't be tempted to take a nibble because it doesn't taste good out >of the jar. It's got liquid smoke in there and I don't know what all, >but it tenderizes the meat beautifully. You can use it to cook, of >course, and you can put meat in there to marinade it ahead of time. We >use it for all kinds of things. I used it for a corned beef brisket >recently. For the chops, I just put the crock on low for a good eight >hours depending on the thickness of the chops, and have never had it go >wrong. > >Karen > > > >At 04:07 PM 5/28/2020, you wrote: > >If I use boneless pork chops one thing I do is use a package of > >hidden valley ranch salad dressing the dry mix and cream of chicken > >soup and put them in the crockpot if no oneâs trtried this itââ¬â¢s > >absolutely delicious do you want nt to use about four pork chops to > >do this the little small boneless ones. For the type that go in the > >oven that have bones shake and bake is really a good thing to use to > >coat them in they have all different kinds and you can just use th
Re: [CnD] Pork Chops
It looks as if there are 3 kinds total. A regular, a BBQ concentrate and a Sweet and smoky concentrate. Just trying to figure out which one you have used on corned beef. By the way, can you share that corned beef recipe? Thanks, Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Friday, May 29, 2020 1:58 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Pork Chops I haven't tried the sweet and smoky, but it would be interesting. Get whichever tweaks your taste buds! Karen At 07:17 AM 5/29/2020, you wrote: >They also sell a sweet and Smokey sauce. >Not sure which one to get > > >People with disabilities, access job openings at >http://www.benderconsult.com/careers/job-openings >Johna Gravitt >Accessibility Consultant >Recruitment Outreach Specialist >Workplace Mentoring Resource Manager >Email: jgrav...@benderconsult.com >Phone: (412)-446-4442 >Main office Phone: (412)-787-8567 >Web: www.benderconsult.com >Celebrating 20+ Years of Disability Employment Solutions Recruitment. >Workplace Mentoring. Technology Accessibility. > > > > > > > > >-Original Message- >From: Cookinginthedark > On Behalf Of Johna Gravitt via >Cookinginthedark >Sent: Friday, May 29, 2020 10:12 AM >To: cookinginthedark@acbradio.org >Cc: Johna Gravitt >Subject: Re: [CnD] Pork Chops > >I found the Woody's Cookin' sauce on amazon, but is it a concentrate or >regular sauce? Also, amazon has it listed as Woody's Cookin' BBQ >sauce, is that the correct one? >Thanks, >Johna > >People with disabilities, access job openings at >http://www.benderconsult.com/careers/job-openings >Johna Gravitt >Accessibility Consultant >Recruitment Outreach Specialist >Workplace Mentoring Resource Manager >Email: jgrav...@benderconsult.com >Phone: (412)-446-4442 >Main office Phone: (412)-787-8567 >Web: www.benderconsult.com >Celebrating 20+ Years of Disability Employment Solutions Recruitment. >Workplace Mentoring. Technology Accessibility. > > > > > > > > >-Original Message- >From: Cookinginthedark > On Behalf Of Karen Delzer via >Cookinginthedark >Sent: Thursday, May 28, 2020 7:35 PM >To: cookinginthedark@acbradio.org >Cc: Karen Delzer >Subject: Re: [CnD] Pork Chops > >I like to take the boneless ones >and throw them in the crock pot with a sauce made from catsup, brown >sugar, and some Woody's Cookin' sauce. This sauce is absolutely >amazing. >You can get it from Amazon now, but used to have to get it from a place >in Louisiana. Anyway, it comes in jars and smells like barbecue sauce, >but don't be tempted to take a nibble because it doesn't taste good out >of the jar. It's got liquid smoke in there and I don't know what all, >but it tenderizes the meat beautifully. You can use it to cook, of >course, and you can put meat in there to marinade it ahead of time. We >use it for all kinds of things. I used it for a corned beef brisket >recently. For the chops, I just put the crock on low for a good eight >hours depending on the thickness of the chops, and have never had it go >wrong. > >Karen > > > >At 04:07 PM 5/28/2020, you wrote: > >If I use boneless pork chops one thing I do is use a package of > >hidden valley ranch salad dressing the dry mix and cream of chicken > >soup and put them in the crockpot if no one‘s trtried this it’s > >absolutely delicious do you want nt to use about four pork chops to > >do this the little small boneless ones. For the type that go in the > >oven that have bones shake and bake is really a good thing to use to > >coat them in they have all different kinds and you can just use that > >and bake them in the oven. Another thing I have done before is dip > >them in flour, egg, and then I mix breadcrumbs with Parmesan cheese > >and dip them in that and then grease my cookies and bake them for > >about 30 To 35 minutes. I was trying to say cookie sheet or, 13 x > >9“ pan depending on what you have > >I>I usually line either one of these with aluminum foil and spray > >I>them > >with some type of Pam. Hope some of these suggestions help. Dana If > >you are a Christian wom
Re: [CnD] Pork Chops
I haven't tried the sweet and smoky, but it would be interesting. Get whichever tweaks your taste buds! Karen At 07:17 AM 5/29/2020, you wrote: They also sell a sweet and Smokey sauce. Not sure which one to get People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Johna Gravitt via Cookinginthedark Sent: Friday, May 29, 2020 10:12 AM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] Pork Chops I found the Woody's Cookin' sauce on amazon, but is it a concentrate or regular sauce? Also, amazon has it listed as Woody's Cookin' BBQ sauce, is that the correct one? Thanks, Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Thursday, May 28, 2020 7:35 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Pork Chops I like to take the boneless ones and throw them in the crock pot with a sauce made from catsup, brown sugar, and some Woody's Cookin' sauce. This sauce is absolutely amazing. You can get it from Amazon now, but used to have to get it from a place in Louisiana. Anyway, it comes in jars and smells like barbecue sauce, but don't be tempted to take a nibble because it doesn't taste good out of the jar. It's got liquid smoke in there and I don't know what all, but it tenderizes the meat beautifully. You can use it to cook, of course, and you can put meat in there to marinade it ahead of time. We use it for all kinds of things. I used it for a corned beef brisket recently. For the chops, I just put the crock on low for a good eight hours depending on the thickness of the chops, and have never had it go wrong. Karen At 04:07 PM 5/28/2020, you wrote: >If I use boneless pork chops one thing I do is use a package of hidden >valley ranch salad dressing the dry mix and cream of chicken soup and >put them in the crockpot if no oneâs trtried this itâs absolutely >delicious do you want nt to use about four pork chops to do this the >little small boneless ones. For the type that go in the oven that have >bones shake and bake is really a good thing to use to coat them in they >have all different kinds and you can just use that and bake them in the >oven. Another thing I have done before is dip them in flour, egg, and >then I mix breadcrumbs with Parmesan cheese and dip them in that and >then grease my cookies and bake them for about 30 To 35 minutes. I was >trying to say cookie sheet or, 13 x 9â pan depending on what you have >I>I usually line either one of these with aluminum foil and spray them >with some type of Pam. Hope some of these suggestions help. Dana If you >are a Christian woman, over 30 years old, we would love to have you on >our new WhatsApp messenger group. We have wonderful times of >fellowship, sharing prayers, laughter, tears, and anything in between. >We have talent shows, we share and discuss devotionals, we share >recipes, questions of the day, music, and encouragement during these >difficult times. If youâre interested please send me an email witwith >your contact information and I will add you to our WhatsApp group. > On >May 28, 2020, at 6:54 PM, George Ashiotis via Cookinginthedark > wrote: > > Cindy, > > Thanks for >your help. My chop does have a bone, so no worries there. Iââ¬ll give >it a go. > > g > > >> On May 28, 2020, at >6:32 PM, Cindy Simpson via Cookinginthedark > 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 >
Re: [CnD] Pork Chops
As far as I know, I've only had one Woody's, so it's probably just what you want. As far as being a concentrate, well, it's not a sauce you just put on things, you use it as I explained before, so I guess you could call it a concentrate if you liked. You can probably find recipes on-line to try it on, too. Karen At 07:12 AM 5/29/2020, you wrote: I found the Woody's Cookin' sauce on amazon, but is it a concentrate or regular sauce? Also, amazon has it listed as Woody's Cookin' BBQ sauce, is that the correct one? Thanks, Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Thursday, May 28, 2020 7:35 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Pork Chops I like to take the boneless ones and throw them in the crock pot with a sauce made from catsup, brown sugar, and some Woody's Cookin' sauce. This sauce is absolutely amazing. You can get it from Amazon now, but used to have to get it from a place in Louisiana. Anyway, it comes in jars and smells like barbecue sauce, but don't be tempted to take a nibble because it doesn't taste good out of the jar. It's got liquid smoke in there and I don't know what all, but it tenderizes the meat beautifully. You can use it to cook, of course, and you can put meat in there to marinade it ahead of time. We use it for all kinds of things. I used it for a corned beef brisket recently. For the chops, I just put the crock on low for a good eight hours depending on the thickness of the chops, and have never had it go wrong. Karen At 04:07 PM 5/28/2020, you wrote: >If I use boneless pork chops one thing I do is use a package of hidden >valley ranch salad dressing the dry mix and cream of chicken soup and >put them in the crockpot if no oneâs tried this itâs absolutely >delic>delicious do you want to use about four pork chops to do this the >little small boneless ones. For the type that go in the oven that have >bones shake and bake is really a good thing to use to coat them in they >have all different kinds and you can just use that and bake them in the >oven. Another thing I have done before is dip them in flour, egg, and >then I mix breadcrumbs with Parmesan cheese and dip them in that and >then grease my cookies and bake them for about 30 To 35 minutes. I was >trying to say cookie sheet or, 13 x 9â pan depending on w what you have >I usually line either one of these with aluminum foil and spray them >with some type of Pam. Hope some of these suggestions help. Dana If you >are a Christian woman, over 30 years old, we would love to have you on >our new WhatsApp messenger group. We have wonderful times of >fellowship, sharing prayers, laughter, tears, and anything in between. >We have talent shows, we share and discuss devotionals, we share >recipes, questions of the day, music, and encouragement during these >difficult times. If youâre interested please sensend me an email with >your contact information and I will add you to our WhatsApp group. > On >May 28, 2020, at 6:54 PM, George Ashiotis via Cookinginthedark > wrote: > > Cindy, > > Thanks for >your help. My chop does have a bone, so no worries there. Iâll give >it a go. > > g > > >> On On May 28, 2020, at >6:32 PM, Cindy Simpson via Cookinginthedark > 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 quit
Re: [CnD] Pork Chops
They also sell a sweet and Smokey sauce. Not sure which one to get People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Johna Gravitt via Cookinginthedark Sent: Friday, May 29, 2020 10:12 AM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] Pork Chops I found the Woody's Cookin' sauce on amazon, but is it a concentrate or regular sauce? Also, amazon has it listed as Woody's Cookin' BBQ sauce, is that the correct one? Thanks, Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Thursday, May 28, 2020 7:35 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Pork Chops I like to take the boneless ones and throw them in the crock pot with a sauce made from catsup, brown sugar, and some Woody's Cookin' sauce. This sauce is absolutely amazing. You can get it from Amazon now, but used to have to get it from a place in Louisiana. Anyway, it comes in jars and smells like barbecue sauce, but don't be tempted to take a nibble because it doesn't taste good out of the jar. It's got liquid smoke in there and I don't know what all, but it tenderizes the meat beautifully. You can use it to cook, of course, and you can put meat in there to marinade it ahead of time. We use it for all kinds of things. I used it for a corned beef brisket recently. For the chops, I just put the crock on low for a good eight hours depending on the thickness of the chops, and have never had it go wrong. Karen At 04:07 PM 5/28/2020, you wrote: >If I use boneless pork chops one thing I do is use a package of hidden >valley ranch salad dressing the dry mix and cream of chicken soup and >put them in the crockpot if no one‘s tried this it’s absolutely >delicious do you want to use about four pork chops to do this the >little small boneless ones. For the type that go in the oven that have >bones shake and bake is really a good thing to use to coat them in they >have all different kinds and you can just use that and bake them in the >oven. Another thing I have done before is dip them in flour, egg, and >then I mix breadcrumbs with Parmesan cheese and dip them in that and >then grease my cookies and bake them for about 30 To 35 minutes. I was >trying to say cookie sheet or, 13 x 9“ pan depending on what you have >I usually line either one of these with aluminum foil and spray them >with some type of Pam. Hope some of these suggestions help. Dana If you >are a Christian woman, over 30 years old, we would love to have you on >our new WhatsApp messenger group. We have wonderful times of >fellowship, sharing prayers, laughter, tears, and anything in between. >We have talent shows, we share and discuss devotionals, we share >recipes, questions of the day, music, and encouragement during these >difficult times. If you’re interested please send me an email with >your contact information and I will add you to our WhatsApp group. > On >May 28, 2020, at 6:54 PM, George Ashiotis via Cookinginthedark > wrote: > > Cindy, > > Thanks for >your help. My chop does have a bone, so no worries there. I’ll give >it a go. > > g > > >> On May 28, 2020, at >6:32 PM, Cindy Simpson via Cookinginthedark > 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 brea
Re: [CnD] Pork Chops
I found the Woody's Cookin' sauce on amazon, but is it a concentrate or regular sauce? Also, amazon has it listed as Woody's Cookin' BBQ sauce, is that the correct one? Thanks, Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Thursday, May 28, 2020 7:35 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Pork Chops I like to take the boneless ones and throw them in the crock pot with a sauce made from catsup, brown sugar, and some Woody's Cookin' sauce. This sauce is absolutely amazing. You can get it from Amazon now, but used to have to get it from a place in Louisiana. Anyway, it comes in jars and smells like barbecue sauce, but don't be tempted to take a nibble because it doesn't taste good out of the jar. It's got liquid smoke in there and I don't know what all, but it tenderizes the meat beautifully. You can use it to cook, of course, and you can put meat in there to marinade it ahead of time. We use it for all kinds of things. I used it for a corned beef brisket recently. For the chops, I just put the crock on low for a good eight hours depending on the thickness of the chops, and have never had it go wrong. Karen At 04:07 PM 5/28/2020, you wrote: >If I use boneless pork chops one thing I do is use a package of hidden >valley ranch salad dressing the dry mix and cream of chicken soup and >put them in the crockpot if no one‘s tried this it’s absolutely >delicious do you want to use about four pork chops to do this the >little small boneless ones. For the type that go in the oven that have >bones shake and bake is really a good thing to use to coat them in they >have all different kinds and you can just use that and bake them in the >oven. Another thing I have done before is dip them in flour, egg, and >then I mix breadcrumbs with Parmesan cheese and dip them in that and >then grease my cookies and bake them for about 30 To 35 minutes. I was >trying to say cookie sheet or, 13 x 9“ pan depending on what you have >I usually line either one of these with aluminum foil and spray them >with some type of Pam. Hope some of these suggestions help. Dana If you >are a Christian woman, over 30 years old, we would love to have you on >our new WhatsApp messenger group. We have wonderful times of >fellowship, sharing prayers, laughter, tears, and anything in between. >We have talent shows, we share and discuss devotionals, we share >recipes, questions of the day, music, and encouragement during these >difficult times. If you’re interested please send me an email with >your contact information and I will add you to our WhatsApp group. > On >May 28, 2020, at 6:54 PM, George Ashiotis via Cookinginthedark > wrote: > > Cindy, > > Thanks for >your help. My chop does have a bone, so no worries there. I’ll give >it a go. > > g > > >> On May 28, 2020, at >6:32 PM, Cindy Simpson via Cookinginthedark > 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 >&g
Re: [CnD] Pork Chops
Enjoy the pork chops George. -Original Message- From: George Ashiotis via Cookinginthedark Sent: Friday, May 29, 2020 7:01 AM To: Cooking In The Dark Cc: George Ashiotis Subject: Re: [CnD] Pork Chops Thanks everyone! Looks like I’m going to have to pull out the Slow Cooker sooner or later. For now, I’ll use an oven recipe. g On May 29, 2020, at 1:52 AM, Marilyn Pennington via Cookinginthedark wrote: I do know that if you bake the boneless chops, it only takes about 20 to 25 minutes to cook them at 400 degrees. I have cooked them too long before. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Thursday, May 28, 2020 6:48 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Pork Chops Well, you could always dredge it in crumbs or salt and pepper and flour and cook it at 400 for about forty minutes. Or you could put barbecue sauce on it and cook it the same. You could also put apple slices or pineapple slices on it and cook it that way, too. These are just down and dirty recipes. You could put it into a baby crock pot with barbecue sauce and cook it all day on low. Better cooks than I are probably shaking their heads at me here, but those are just some ideas. Karen At 03:12 PM 5/28/2020, you 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork Chops
Thanks everyone! Looks like I’m going to have to pull out the Slow Cooker sooner or later. For now, I’ll use an oven recipe. g > On May 29, 2020, at 1:52 AM, Marilyn Pennington via Cookinginthedark > wrote: > > I do know that if you bake the boneless chops, it only takes about 20 to 25 > minutes to cook them at 400 degrees. I have cooked them too long before. > > -Original Message- > From: Cookinginthedark On Behalf Of > Karen Delzer via Cookinginthedark > Sent: Thursday, May 28, 2020 6:48 PM > To: cookinginthedark@acbradio.org > Cc: Karen Delzer > Subject: Re: [CnD] Pork Chops > > Well, you could always dredge it in crumbs or salt and pepper and flour and > cook it at 400 for about forty minutes. Or you could put barbecue sauce on > it and cook it the same. You could also put apple slices or pineapple slices > on it and cook it that way, too. These are just down and dirty recipes. You > could put it into a baby crock pot with barbecue sauce and cook it all day > on low. > > Better cooks than I are probably shaking their heads at me here, but those > are just some ideas. > > Karen > > At 03:12 PM 5/28/2020, you 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 > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork Chops
I do know that if you bake the boneless chops, it only takes about 20 to 25 minutes to cook them at 400 degrees. I have cooked them too long before. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Thursday, May 28, 2020 6:48 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Pork Chops Well, you could always dredge it in crumbs or salt and pepper and flour and cook it at 400 for about forty minutes. Or you could put barbecue sauce on it and cook it the same. You could also put apple slices or pineapple slices on it and cook it that way, too. These are just down and dirty recipes. You could put it into a baby crock pot with barbecue sauce and cook it all day on low. Better cooks than I are probably shaking their heads at me here, but those are just some ideas. Karen At 03:12 PM 5/28/2020, you 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork Chops
Yes, the same ranch dressing you can put in a salad. -Original Message- From: Cookinginthedark On Behalf Of kimsansong--- via Cookinginthedark Sent: Thursday, May 28, 2020 8:33 PM To: cookinginthedark@acbradio.org Cc: kimsans...@icloud.com Subject: Re: [CnD] Pork Chops At the risk of sounding ignorant, are we talking the salad ranch? Best regards, Kimsan Song kimsans...@icloud.com -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Thursday, May 28, 2020 4:01 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Pork Chops This does sound like a very good recipe. I often use mayonnaise, but I had used ranch dressing or sour cream as well. I mix some seasonings into my bread crumbs, and some grated Parmesan. I don't add salt because I use Italian bread crumbs, they already have salt added, and there is some salt in the garlic powder and other seasonings, and in cheese. I always line my baking pan with a double layer of foil, there is hardly any cleanup after baking anything. And I grease the top layer of foil with oil, or with butter. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Thursday, May 28, 2020 6:51 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Pork Chops 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://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork Chops
Yes. the ranch salad dressing, which has sour cream or buttermilk in it. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of kimsansong--- via Cookinginthedark Sent: Thursday, May 28, 2020 8:33 PM To: cookinginthedark@acbradio.org Cc: kimsans...@icloud.com Subject: Re: [CnD] Pork Chops At the risk of sounding ignorant, are we talking the salad ranch? Best regards, Kimsan Song kimsans...@icloud.com -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Thursday, May 28, 2020 4:01 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Pork Chops This does sound like a very good recipe. I often use mayonnaise, but I had used ranch dressing or sour cream as well. I mix some seasonings into my bread crumbs, and some grated Parmesan. I don't add salt because I use Italian bread crumbs, they already have salt added, and there is some salt in the garlic powder and other seasonings, and in cheese. I always line my baking pan with a double layer of foil, there is hardly any cleanup after baking anything. And I grease the top layer of foil with oil, or with butter. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Thursday, May 28, 2020 6:51 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Pork Chops 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://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork Chops
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
Re: [CnD] Pork Chops
At the risk of sounding ignorant, are we talking the salad ranch? Best regards, Kimsan Song kimsans...@icloud.com -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Thursday, May 28, 2020 4:01 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Pork Chops This does sound like a very good recipe. I often use mayonnaise, but I had used ranch dressing or sour cream as well. I mix some seasonings into my bread crumbs, and some grated Parmesan. I don't add salt because I use Italian bread crumbs, they already have salt added, and there is some salt in the garlic powder and other seasonings, and in cheese. I always line my baking pan with a double layer of foil, there is hardly any cleanup after baking anything. And I grease the top layer of foil with oil, or with butter. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Thursday, May 28, 2020 6:51 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Pork Chops 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://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork Chops
I like to take the boneless ones and throw them in the crock pot with a sauce made from catsup, brown sugar, and some Woody's Cookin' sauce. This sauce is absolutely amazing. You can get it from Amazon now, but used to have to get it from a place in Louisiana. Anyway, it comes in jars and smells like barbecue sauce, but don't be tempted to take a nibble because it doesn't taste good out of the jar. It's got liquid smoke in there and I don't know what all, but it tenderizes the meat beautifully. You can use it to cook, of course, and you can put meat in there to marinade it ahead of time. We use it for all kinds of things. I used it for a corned beef brisket recently. For the chops, I just put the crock on low for a good eight hours depending on the thickness of the chops, and have never had it go wrong. Karen At 04:07 PM 5/28/2020, you wrote: If I use boneless pork chops one thing I do is use a package of hidden valley ranch salad dressing the dry mix and cream of chicken soup and put them in the crockpot if no oneâs tried this itâs absolutely delicious do you want to use about four pork chops to do this the little small boneless ones. For the type that go in the oven that have bones shake and bake is really a good thing to use to coat them in they have all different kinds and you can just use that and bake them in the oven. Another thing I have done before is dip them in flour, egg, and then I mix breadcrumbs with Parmesan cheese and dip them in that and then grease my cookies and bake them for about 30 To 35 minutes. I was trying to say cookie sheet or, 13 x 9â pan depending on what you have I usually line either one of these with aluminum foil and spray them with some type of Pam. Hope some of these suggestions help. Dana If you are a Christian woman, over 30 years old, we would love to have you on our new WhatsApp messenger group. We have wonderful times of fellowship, sharing prayers, laughter, tears, and anything in between. We have talent shows, we share and discuss devotionals, we share recipes, questions of the day, music, and encouragement during these difficult times. If youâre interested please send me an email with your contact information and I will add you to our WhatsApp group. > On May 28, 2020, at 6:54 PM, George Ashiotis via Cookinginthedark wrote: > > Cindy, > > Thanks for your help. My chop does have a bone, so no worries there. Iâll give it a go. > > g > > >> On May 28, 2020, at 6:32 PM, Cindy Simpson via Cookinginthedark 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://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing
Re: [CnD] Pork Chops
This does sound like a very good recipe. I often use mayonnaise, but I had used ranch dressing or sour cream as well. I mix some seasonings into my bread crumbs, and some grated Parmesan. I don't add salt because I use Italian bread crumbs, they already have salt added, and there is some salt in the garlic powder and other seasonings, and in cheese. I always line my baking pan with a double layer of foil, there is hardly any cleanup after baking anything. And I grease the top layer of foil with oil, or with butter. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Thursday, May 28, 2020 6:51 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Pork Chops 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://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork Chops
If I use boneless pork chops one thing I do is use a package of hidden valley ranch salad dressing the dry mix and cream of chicken soup and put them in the crockpot if no one‘s tried this it’s absolutely delicious do you want to use about four pork chops to do this the little small boneless ones. For the type that go in the oven that have bones shake and bake is really a good thing to use to coat them in they have all different kinds and you can just use that and bake them in the oven. Another thing I have done before is dip them in flour, egg, and then I mix breadcrumbs with Parmesan cheese and dip them in that and then grease my cookies and bake them for about 30 To 35 minutes. I was trying to say cookie sheet or, 13 x 9“ pan depending on what you have I usually line either one of these with aluminum foil and spray them with some type of Pam. Hope some of these suggestions help. Dana If you are a Christian woman, over 30 years old, we would love to have you on our new WhatsApp messenger group. We have wonderful times of fellowship, sharing prayers, laughter, tears, and anything in between. We have talent shows, we share and discuss devotionals, we share recipes, questions of the day, music, and encouragement during these difficult times. If you’re interested please send me an email with your contact information and I will add you to our WhatsApp group. > On May 28, 2020, at 6:54 PM, George Ashiotis via Cookinginthedark > wrote: > > Cindy, > > Thanks for your help. My chop does have a bone, so no worries there. I’ll > give it a go. > > g > > >> On May 28, 2020, at 6:32 PM, Cindy Simpson via Cookinginthedark >> 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://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork Chops
Thanks Karen, Let those heads shake if they must; all ideas are welcome. g > On May 28, 2020, at 6:48 PM, Karen Delzer via Cookinginthedark > wrote: > > Well, you could always dredge it in crumbs or salt and pepper and flour and > cook it at 400 for about forty minutes. Or you could put barbecue sauce on it > and cook it the same. You could also put apple slices or pineapple slices on > it and cook it that way, too. These are just down and dirty recipes. You > could put it into a baby crock pot with barbecue sauce and cook it all day on > low. > > Better cooks than I are probably shaking their heads at me here, but those > are just some ideas. > > Karen > > At 03:12 PM 5/28/2020, you 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 > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork Chops
Cindy, Thanks for your help. My chop does have a bone, so no worries there. I’ll give it a go. g > On May 28, 2020, at 6:32 PM, Cindy Simpson via Cookinginthedark > 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://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork Chops
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://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork Chops
Well, you could always dredge it in crumbs or salt and pepper and flour and cook it at 400 for about forty minutes. Or you could put barbecue sauce on it and cook it the same. You could also put apple slices or pineapple slices on it and cook it that way, too. These are just down and dirty recipes. You could put it into a baby crock pot with barbecue sauce and cook it all day on low. Better cooks than I are probably shaking their heads at me here, but those are just some ideas. Karen At 03:12 PM 5/28/2020, you 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
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
[CnD] Pork Chops
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
[CnD] Pork Chops
Hello Everybody, I am a new subscriber. I have not done a lot of cooking—been keeping it fairly simple, but am ready to expand my skill set. I want to make pork chops. The chop I have is over an inch thick. My preference is to be able to make it in an oven, but I can do it in a skillet as well. I want something reasonably simple to start with. Anyone have any ideas? It would be greatly appreciated. g ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pork Chops With Stuffing
Pork Chops With Stuffing 4 slices bread, cubed 1 egg 1/4 cup finely chopped celery 1/4 to 1/2 teaspoon salt 1/8 teaspoon pepper 2 thickly cut pork chops 1 cup water In a mixing bowl, combine bread, egg, celery, salt and pepper. Lay pork chops flat. Cut horizontally part-way through the meat, making a cut that is at least 1 inch deep. Spread open and fill with stuffing. Pour water into 4 quart slow cooker. Add chops. Cover; cook on low for 4 to 5 hours, or until meat is tender but not dry. Makes 2 servings. Mama's Corner. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pork Chops With Sauerkraut
Pork Chops With Sauerkraut 6 pork chops 4 large potatoes, sliced 1 onion, chopped 1 quart sauerkraut 1/2 cup apple juice Heat a nonstick skillet over medium-high heat. Brown chops on each side. Brown in batches so as not to crowd the skillet. While the chops are browning, place sliced potatoes and onion in 5 quart slow cooker. Add browned chops. Top with sauerkraut. Pour apple juice over all. Cover; cook on low for 6 to 8 hours. Variation: Salt and pepper chops to taste after browning and before placing in cooker. Makes 6 servings. Mama's Corner. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pork Chops And Rice
Pork Chops And Rice 1 1/2 cups dry long-grain rice 2 cups water 4 pork chops Salt and pepper to taste 1 (10 3/4 ounce) can cream of mushroom or celery soup 1 tablespoon chicken or beef bouillon granules or 1 bouillon cube Spray interior of 4 quart slow cooker with nonstick cooking spray. Place rice and water in cooker; mix well. Place chops over top of rice. Sprinkle with salt and pepper. In a small bowl, stir together soup and bouillon. Spoon over chops. Cover; cook on low for 6 to 8 hours, or until meat and rice are tender but not dry. Makes 4 servings. Mama's Corner. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pork Chops Hong Kong
Pork Chops Hong Kong 1 (10 ounce) bottle soy sauce 6 to 8 tablespoons sugar 6 to 8 pork chops 1 (10 3/4 ounce) can cream of mushroom soup Combine soy sauce and sugar. Pour over chops. Marinade in refrigerator for 1 hour. Transfer pork chops to 3 to 4 quart slow cooker. Discard marinade. In a bowl, stir soup until creamy. Spoon over chops. Cover; cook on low for 6 hours, or on high for 3 hours. Makes 6 to 8 servings. Mama's Corner. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pork Chops & Sour Kraut
Hi List, Do you cook the meat before putting it in the crock pot with the sour kraut? Becky Sent from Mail for Windows 10 --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pork Chops With Apple Stuffing
Pork Chops With Apple Stuffing 4 1/3 cups soft bread crumbs 1/4 cup butter or margarine 1 tablespoon vegetable oil 1 medium onion, finely chopped 1 celery rib, finely chopped 2 garlic cloves, minced 1 medium tart apple, chopped 1 egg, beaten 1 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon dried oregano 1/4 teaspoon pepper 8 loin or rib pork chops (1/2 inch thick) Chicken broth In a skillet, brown bread crumbs in butter until golden; remove and set aside. In the same skillet, heat oil over medium-high heat. Saute onion, celery and garlic until tender. Remove from the heat. Add bread crumbs, apple, egg and seasonings; mix well. Lay 1 pork chop flat; spoon a fourth of the stuffing on top. Top with another chop and secure with string. Repeat with remaining chops and stuffing. Stand chops vertically, but not touching, in a deep roasting pan. Pour chicken broth around chops to a depth of 1/4 inch. Cover; bake at 350 degrees for 1 1/2 hours. Uncover; bake for 15 minutes longer, or until chops are browned and juices run clear. Makes 4 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pork Chops And Rice using cream of mushroom soup and onion soup mix
How about using Campbell’s cream of mushroom soup and onion soup packet? And rice? Got any good ideas? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] PORK CHOPS IN THE PRESSURE COOKER
I have a slow cooker so follow the recipe the same as if I were using a pressure cooker? This recipe sounds very delicious. Forgot to ask or do I need to follow it differently? Teresa MullenSent from my iPhone > On Feb 27, 2016, at 12:35 PM, Sugar via Cookinginthedark >wrote: > > PORK CHOPS IN THE PRESSURE COOKER > Yield: 4 servings > >4 thick-cut, bone-in pork chops >1 green pepper, chopped* >1 onion, chopped* >6-8 carrots, peeled & coarsely chopped* >6-8 Russet potatoes, peeled & coarsely chopped* >1 small can of mushrooms, with liquid, or 1-2 cups of button > mushrooms coarsely chopped (your preference) >1 small can of tomato sauce, or homemade tomato sauce or > tomato soup (your preference) > >Brown pork chops in a bit of olive oil in the pressure cooker, > remove excess oil,and put pork chops back in. >Add green pepper and onion, carrots, potatoes, and mushrooms. >Mix tomato sauce/soup with water to equal 12 oz. Add to > pressure cooking pot. >Secure lid of pressure cooker and bring up to pressure. Cook for > 10-15 minutes. >Remove from heat and let the cooker come down from pressure > on its own. > > Notes > Notes: For the green pepper and onion, I usually chop these > roughly. However I do not leave them in big pieces. This way, > they dissolve a bit, and my kids cannot find them. > > For the carrots, I leave them in 1 1/2 - 2 inch pieces, so they do not > dissolve. For the potatoes, Russet potatoes hold their shape best. In > this version, I did use sweet potatoes. Even with keeping the pieces > big, the potatoes still broke down once cooked. > > Regarding the amount of carrots and potatoes to use: it really > depends upon the size of the carrots and potatoes, and the size of > your pressure cooker. I only used four potatoes, because they were > so big. > > That's it. Pretty simple, right? This recipe is a hearty, warm dish > for fall and winter. You could probably make it in the slow cooker, > too. > > > > > There is speaking grace. Colossians 4:6 says, "Let your speech be always > with grace, seasoned with salt, that ye may know how ye ought to answer > every man." > ~Blessings, Sugar > > > > > --- > This email has been checked for viruses by Avast antivirus software. > https://www.avast.com/antivirus > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] PORK CHOPS IN THE PRESSURE COOKER
PORK CHOPS IN THE PRESSURE COOKER Yield: 4 servings 4 thick-cut, bone-in pork chops 1 green pepper, chopped* 1 onion, chopped* 6-8 carrots, peeled & coarsely chopped* 6-8 Russet potatoes, peeled & coarsely chopped* 1 small can of mushrooms, with liquid, or 1-2 cups of button mushrooms coarsely chopped (your preference) 1 small can of tomato sauce, or homemade tomato sauce or tomato soup (your preference) Brown pork chops in a bit of olive oil in the pressure cooker, remove excess oil,and put pork chops back in. Add green pepper and onion, carrots, potatoes, and mushrooms. Mix tomato sauce/soup with water to equal 12 oz. Add to pressure cooking pot. Secure lid of pressure cooker and bring up to pressure. Cook for 10-15 minutes. Remove from heat and let the cooker come down from pressure on its own. Notes Notes: For the green pepper and onion, I usually chop these roughly. However I do not leave them in big pieces. This way, they dissolve a bit, and my kids cannot find them. For the carrots, I leave them in 1 1/2 - 2 inch pieces, so they do not dissolve. For the potatoes, Russet potatoes hold their shape best. In this version, I did use sweet potatoes. Even with keeping the pieces big, the potatoes still broke down once cooked. Regarding the amount of carrots and potatoes to use: it really depends upon the size of the carrots and potatoes, and the size of your pressure cooker. I only used four potatoes, because they were so big. That's it. Pretty simple, right? This recipe is a hearty, warm dish for fall and winter. You could probably make it in the slow cooker, too. There is speaking grace. Colossians 4:6 says, "Let your speech be always with grace, seasoned with salt, that ye may know how ye ought to answer every man." ~Blessings, Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork chops.
Thanks, Charles. I had wondered about that myself, but wasn't sure how I would go about getting some of the meat off the bones. Some of it tends to stick to them , but I'll try just cutting it off and see how close I can get to the bone. Thanks again, Dawnielle -Original Message- From: Charles Rivard Sent: Sunday, October 20, 2013 9:22 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Pork chops. You can do just about anything you want to do with them. Bake, broil, grill, fry, or cut the meat off the bones and use them as if they are boneless, because, now, they are. -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: Dawnielle Voegele softy5...@hotmail.com To: Cookinginthedark@acbradio.org Sent: Saturday, October 19, 2013 11:01 PM Subject: [CnD] Pork chops. Hi all, Seeing this pork chop and hash brown casserole recipe reminded me of something I was going to ask you all. What can be done with bone-in pork chops besides cooking them on a grill or something? I got a package of pork chops from the store a couple months back. I was told, at the store, they were boneless. I got them home, took them out to divide into zip blocks and guess what... they weren’t. So, now I have this family sized package of them taking up space in my freezer. I got the family one because it was a better price. I like pork chops, but was hoping for boneless so I could make casseroles and such. What do I do with them, any ideas? Thanks, Dawnielle ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork chops.
How much chicken, and what pieces? -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: Nancy Martin nm72...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, October 21, 2013 8:52 AM Subject: Re: [CnD] Pork chops. Hi, Here's a crockpot recipe for pork chops or chicken. One can mushroom soup one package ranch salad dressing mix pork chops or chicken Put soup in the crockpot and add ranch dressing mix. Stir well to blend. Add pork chops or chicken. Cook on high at least four hours or on low at least eight hours. The meat will fall off the bones. I seem to remember you could add rice to the crockpot to absorb the juices. - Original Message - From: Dawnielle Voegele softy5...@hotmail.com To: Cookinginthedark@acbradio.org Sent: Saturday, October 19, 2013 11:01 PM Subject: [CnD] Pork chops. Hi all, Seeing this pork chop and hash brown casserole recipe reminded me of something I was going to ask you all. What can be done with bone-in pork chops besides cooking them on a grill or something? I got a package of pork chops from the store a couple months back. I was told, at the store, they were boneless. I got them home, took them out to divide into zip blocks and guess what... they weren’t. So, now I have this family sized package of them taking up space in my freezer. I got the family one because it was a better price. I like pork chops, but was hoping for boneless so I could make casseroles and such. What do I do with them, any ideas? Thanks, Dawnielle ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork chops.
I would use bchicken thighs but most people would prefer breasts. I'd guess four to six chicken pieces. Nancy - Original Message - From: Charles Rivard wee1s...@fidnet.com To: cookinginthedark@acbradio.org Sent: Monday, October 21, 2013 11:56 AM Subject: Re: [CnD] Pork chops. How much chicken, and what pieces? -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: Nancy Martin nm72...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, October 21, 2013 8:52 AM Subject: Re: [CnD] Pork chops. Hi, Here's a crockpot recipe for pork chops or chicken. One can mushroom soup one package ranch salad dressing mix pork chops or chicken Put soup in the crockpot and add ranch dressing mix. Stir well to blend. Add pork chops or chicken. Cook on high at least four hours or on low at least eight hours. The meat will fall off the bones. I seem to remember you could add rice to the crockpot to absorb the juices. - Original Message - From: Dawnielle Voegele softy5...@hotmail.com To: Cookinginthedark@acbradio.org Sent: Saturday, October 19, 2013 11:01 PM Subject: [CnD] Pork chops. Hi all, Seeing this pork chop and hash brown casserole recipe reminded me of something I was going to ask you all. What can be done with bone-in pork chops besides cooking them on a grill or something? I got a package of pork chops from the store a couple months back. I was told, at the store, they were boneless. I got them home, took them out to divide into zip blocks and guess what... they weren’t. So, now I have this family sized package of them taking up space in my freezer. I got the family one because it was a better price. I like pork chops, but was hoping for boneless so I could make casseroles and such. What do I do with them, any ideas? Thanks, Dawnielle ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork chops.
In a similar recipe posted here earlier, using onion soup instead of ranch mix, and including rice and some water, it was three split breasts. I've found this to be a good balance with the rice, though I also include veggies in the mix. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin Sent: Monday, October 21, 2013 12:37 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Pork chops. I would use bchicken thighs but most people would prefer breasts. I'd guess four to six chicken pieces. Nancy - Original Message - From: Charles Rivard wee1s...@fidnet.com To: cookinginthedark@acbradio.org Sent: Monday, October 21, 2013 11:56 AM Subject: Re: [CnD] Pork chops. How much chicken, and what pieces? -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: Nancy Martin nm72...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, October 21, 2013 8:52 AM Subject: Re: [CnD] Pork chops. Hi, Here's a crockpot recipe for pork chops or chicken. One can mushroom soup one package ranch salad dressing mix pork chops or chicken Put soup in the crockpot and add ranch dressing mix. Stir well to blend. Add pork chops or chicken. Cook on high at least four hours or on low at least eight hours. The meat will fall off the bones. I seem to remember you could add rice to the crockpot to absorb the juices. - Original Message - From: Dawnielle Voegele softy5...@hotmail.com To: Cookinginthedark@acbradio.org Sent: Saturday, October 19, 2013 11:01 PM Subject: [CnD] Pork chops. Hi all, Seeing this pork chop and hash brown casserole recipe reminded me of something I was going to ask you all. What can be done with bone-in pork chops besides cooking them on a grill or something? I got a package of pork chops from the store a couple months back. I was told, at the store, they were boneless. I got them home, took them out to divide into zip blocks and guess what... they weren’t. So, now I have this family sized package of them taking up space in my freezer. I got the family one because it was a better price. I like pork chops, but was hoping for boneless so I could make casseroles and such. What do I do with them, any ideas? Thanks, Dawnielle ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork chops.
At what point would you add the rice and veggies? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Monday, October 21, 2013 12:54 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Pork chops. In a similar recipe posted here earlier, using onion soup instead of ranch mix, and including rice and some water, it was three split breasts. I've found this to be a good balance with the rice, though I also include veggies in the mix. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin Sent: Monday, October 21, 2013 12:37 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Pork chops. I would use bchicken thighs but most people would prefer breasts. I'd guess four to six chicken pieces. Nancy - Original Message - From: Charles Rivard wee1s...@fidnet.com To: cookinginthedark@acbradio.org Sent: Monday, October 21, 2013 11:56 AM Subject: Re: [CnD] Pork chops. How much chicken, and what pieces? -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: Nancy Martin nm72...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, October 21, 2013 8:52 AM Subject: Re: [CnD] Pork chops. Hi, Here's a crockpot recipe for pork chops or chicken. One can mushroom soup one package ranch salad dressing mix pork chops or chicken Put soup in the crockpot and add ranch dressing mix. Stir well to blend. Add pork chops or chicken. Cook on high at least four hours or on low at least eight hours. The meat will fall off the bones. I seem to remember you could add rice to the crockpot to absorb the juices. - Original Message - From: Dawnielle Voegele softy5...@hotmail.com To: Cookinginthedark@acbradio.org Sent: Saturday, October 19, 2013 11:01 PM Subject: [CnD] Pork chops. Hi all, Seeing this pork chop and hash brown casserole recipe reminded me of something I was going to ask you all. What can be done with bone-in pork chops besides cooking them on a grill or something? I got a package of pork chops from the store a couple months back. I was told, at the store, they were boneless. I got them home, took them out to divide into zip blocks and guess what... they weren’t. So, now I have this family sized package of them taking up space in my freezer. I got the family one because it was a better price. I like pork chops, but was hoping for boneless so I could make casseroles and such. What do I do with them, any ideas? Thanks, Dawnielle ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork chops.
The very beginning. Yes, it tends to make rather soft veggies that way, but they get infused with the cream soup and onion soup mix flavor, which is fine with me. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbra Piening Sent: Monday, October 21, 2013 1:23 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Pork chops. At what point would you add the rice and veggies? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Monday, October 21, 2013 12:54 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Pork chops. In a similar recipe posted here earlier, using onion soup instead of ranch mix, and including rice and some water, it was three split breasts. I've found this to be a good balance with the rice, though I also include veggies in the mix. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin Sent: Monday, October 21, 2013 12:37 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Pork chops. I would use bchicken thighs but most people would prefer breasts. I'd guess four to six chicken pieces. Nancy - Original Message - From: Charles Rivard wee1s...@fidnet.com To: cookinginthedark@acbradio.org Sent: Monday, October 21, 2013 11:56 AM Subject: Re: [CnD] Pork chops. How much chicken, and what pieces? -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: Nancy Martin nm72...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, October 21, 2013 8:52 AM Subject: Re: [CnD] Pork chops. Hi, Here's a crockpot recipe for pork chops or chicken. One can mushroom soup one package ranch salad dressing mix pork chops or chicken Put soup in the crockpot and add ranch dressing mix. Stir well to blend. Add pork chops or chicken. Cook on high at least four hours or on low at least eight hours. The meat will fall off the bones. I seem to remember you could add rice to the crockpot to absorb the juices. - Original Message - From: Dawnielle Voegele softy5...@hotmail.com To: Cookinginthedark@acbradio.org Sent: Saturday, October 19, 2013 11:01 PM Subject: [CnD] Pork chops. Hi all, Seeing this pork chop and hash brown casserole recipe reminded me of something I was going to ask you all. What can be done with bone-in pork chops besides cooking them on a grill or something? I got a package of pork chops from the store a couple months back. I was told, at the store, they were boneless. I got them home, took them out to divide into zip blocks and guess what... they weren’t. So, now I have this family sized package of them taking up space in my freezer. I got the family one because it was a better price. I like pork chops, but was hoping for boneless so I could make casseroles and such. What do I do with them, any ideas? Thanks, Dawnielle ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork chops.
Absolutely; sounds great! This recipe would be wonderful on these colder days! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Monday, October 21, 2013 1:42 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Pork chops. The very beginning. Yes, it tends to make rather soft veggies that way, but they get infused with the cream soup and onion soup mix flavor, which is fine with me. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbra Piening Sent: Monday, October 21, 2013 1:23 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Pork chops. At what point would you add the rice and veggies? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Monday, October 21, 2013 12:54 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Pork chops. In a similar recipe posted here earlier, using onion soup instead of ranch mix, and including rice and some water, it was three split breasts. I've found this to be a good balance with the rice, though I also include veggies in the mix. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin Sent: Monday, October 21, 2013 12:37 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Pork chops. I would use bchicken thighs but most people would prefer breasts. I'd guess four to six chicken pieces. Nancy - Original Message - From: Charles Rivard wee1s...@fidnet.com To: cookinginthedark@acbradio.org Sent: Monday, October 21, 2013 11:56 AM Subject: Re: [CnD] Pork chops. How much chicken, and what pieces? -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: Nancy Martin nm72...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, October 21, 2013 8:52 AM Subject: Re: [CnD] Pork chops. Hi, Here's a crockpot recipe for pork chops or chicken. One can mushroom soup one package ranch salad dressing mix pork chops or chicken Put soup in the crockpot and add ranch dressing mix. Stir well to blend. Add pork chops or chicken. Cook on high at least four hours or on low at least eight hours. The meat will fall off the bones. I seem to remember you could add rice to the crockpot to absorb the juices. - Original Message - From: Dawnielle Voegele softy5...@hotmail.com To: Cookinginthedark@acbradio.org Sent: Saturday, October 19, 2013 11:01 PM Subject: [CnD] Pork chops. Hi all, Seeing this pork chop and hash brown casserole recipe reminded me of something I was going to ask you all. What can be done with bone-in pork chops besides cooking them on a grill or something? I got a package of pork chops from the store a couple months back. I was told, at the store, they were boneless. I got them home, took them out to divide into zip blocks and guess what... they weren’t. So, now I have this family sized package of them taking up space in my freezer. I got the family one because it was a better price. I like pork chops, but was hoping for boneless so I could make casseroles and such. What do I do with them, any ideas? Thanks, Dawnielle ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork chops.
I would not add rice, and I prefer my vegetables to be not a bit mushy. It's a personal preference, though. -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org Sent: Monday, October 21, 2013 2:33 PM Subject: Re: [CnD] Pork chops. Absolutely; sounds great! This recipe would be wonderful on these colder days! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Monday, October 21, 2013 1:42 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Pork chops. The very beginning. Yes, it tends to make rather soft veggies that way, but they get infused with the cream soup and onion soup mix flavor, which is fine with me. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbra Piening Sent: Monday, October 21, 2013 1:23 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Pork chops. At what point would you add the rice and veggies? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Monday, October 21, 2013 12:54 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Pork chops. In a similar recipe posted here earlier, using onion soup instead of ranch mix, and including rice and some water, it was three split breasts. I've found this to be a good balance with the rice, though I also include veggies in the mix. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin Sent: Monday, October 21, 2013 12:37 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Pork chops. I would use bchicken thighs but most people would prefer breasts. I'd guess four to six chicken pieces. Nancy - Original Message - From: Charles Rivard wee1s...@fidnet.com To: cookinginthedark@acbradio.org Sent: Monday, October 21, 2013 11:56 AM Subject: Re: [CnD] Pork chops. How much chicken, and what pieces? -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: Nancy Martin nm72...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, October 21, 2013 8:52 AM Subject: Re: [CnD] Pork chops. Hi, Here's a crockpot recipe for pork chops or chicken. One can mushroom soup one package ranch salad dressing mix pork chops or chicken Put soup in the crockpot and add ranch dressing mix. Stir well to blend. Add pork chops or chicken. Cook on high at least four hours or on low at least eight hours. The meat will fall off the bones. I seem to remember you could add rice to the crockpot to absorb the juices. - Original Message - From: Dawnielle Voegele softy5...@hotmail.com To: Cookinginthedark@acbradio.org Sent: Saturday, October 19, 2013 11:01 PM Subject: [CnD] Pork chops. Hi all, Seeing this pork chop and hash brown casserole recipe reminded me of something I was going to ask you all. What can be done with bone-in pork chops besides cooking them on a grill or something? I got a package of pork chops from the store a couple months back. I was told, at the store, they were boneless. I got them home, took them out to divide into zip blocks and guess what... they weren’t. So, now I have this family sized package of them taking up space in my freezer. I got the family one because it was a better price. I like pork chops, but was hoping for boneless so I could make casseroles and such. What do I do with them, any ideas? Thanks, Dawnielle ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork chops.
If you de bone the thighs, it is best than the chicken breast. - Original Message - From: Nancy Martin nm72...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, October 21, 2013 1:36 PM Subject: Re: [CnD] Pork chops. I would use bchicken thighs but most people would prefer breasts. I'd guess four to six chicken pieces. Nancy - Original Message - From: Charles Rivard wee1s...@fidnet.com To: cookinginthedark@acbradio.org Sent: Monday, October 21, 2013 11:56 AM Subject: Re: [CnD] Pork chops. How much chicken, and what pieces? -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: Nancy Martin nm72...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, October 21, 2013 8:52 AM Subject: Re: [CnD] Pork chops. Hi, Here's a crockpot recipe for pork chops or chicken. One can mushroom soup one package ranch salad dressing mix pork chops or chicken Put soup in the crockpot and add ranch dressing mix. Stir well to blend. Add pork chops or chicken. Cook on high at least four hours or on low at least eight hours. The meat will fall off the bones. I seem to remember you could add rice to the crockpot to absorb the juices. - Original Message - From: Dawnielle Voegele softy5...@hotmail.com To: Cookinginthedark@acbradio.org Sent: Saturday, October 19, 2013 11:01 PM Subject: [CnD] Pork chops. Hi all, Seeing this pork chop and hash brown casserole recipe reminded me of something I was going to ask you all. What can be done with bone-in pork chops besides cooking them on a grill or something? I got a package of pork chops from the store a couple months back. I was told, at the store, they were boneless. I got them home, took them out to divide into zip blocks and guess what... they weren’t. So, now I have this family sized package of them taking up space in my freezer. I got the family one because it was a better price. I like pork chops, but was hoping for boneless so I could make casseroles and such. What do I do with them, any ideas? Thanks, Dawnielle ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork chops.
You can do just about anything you want to do with them. Bake, broil, grill, fry, or cut the meat off the bones and use them as if they are boneless, because, now, they are. -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: Dawnielle Voegele softy5...@hotmail.com To: Cookinginthedark@acbradio.org Sent: Saturday, October 19, 2013 11:01 PM Subject: [CnD] Pork chops. Hi all, Seeing this pork chop and hash brown casserole recipe reminded me of something I was going to ask you all. What can be done with bone-in pork chops besides cooking them on a grill or something? I got a package of pork chops from the store a couple months back. I was told, at the store, they were boneless. I got them home, took them out to divide into zip blocks and guess what... they weren’t. So, now I have this family sized package of them taking up space in my freezer. I got the family one because it was a better price. I like pork chops, but was hoping for boneless so I could make casseroles and such. What do I do with them, any ideas? Thanks, Dawnielle ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pork chops.
Hi all, Seeing this pork chop and hash brown casserole recipe reminded me of something I was going to ask you all. What can be done with bone-in pork chops besides cooking them on a grill or something? I got a package of pork chops from the store a couple months back. I was told, at the store, they were boneless. I got them home, took them out to divide into zip blocks and guess what... they weren’t. So, now I have this family sized package of them taking up space in my freezer. I got the family one because it was a better price. I like pork chops, but was hoping for boneless so I could make casseroles and such. What do I do with them, any ideas? Thanks, Dawnielle ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork chops.
You've got a couple of options. I don't have the temperature for these, and I know they bake at around two hours, but if you take pork chops, line the bottom of a cooking dish with them, and then slice potatoes to layer on top of them, or if you prefer potatoes with some rings of onion, this makes a tasty meal. You might want to sprinkle a bit of pepper on the chops, and I suspect if your dragon kin you could set some jalapenos in between the pork chops to give them some more fire. I've forgotten the temperature for this, so I suggest you surf to the recipe sites to see what you can find. The other recipe is as follows: Title: Martha’s Pork Chops And Rice Categories: Meat Servings:4 4 ea pork chops 1 md onion, sliced or chopped 6 md mushrooms, sliced (optional) 1 pk Uncle Ben’s Wild Rice recipe 2 tb of oil In electric skillet, heat oil. Add pork chops, onion and mushrooms (if desired) and cook until onion is soft and pork chops are browned. Add the rice from the package, stir briefly and add the rest of the ingredients of package. Cover and simmer until water is absorbed and rice is cooked. - Md is medium, ea is each, TB is tablespoon, and pk is package. This is a tasty recipe where the meat falls off the bone. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dawnielle Voegele Sent: Saturday, October 19, 2013 11:01 PM To: Cookinginthedark@acbradio.org Subject: [CnD] Pork chops. Hi all, Seeing this pork chop and hash brown casserole recipe reminded me of something I was going to ask you all. What can be done with bone-in pork chops besides cooking them on a grill or something? I got a package of pork chops from the store a couple months back. I was told, at the store, they were boneless. I got them home, took them out to divide into zip blocks and guess what... they weren’t. So, now I have this family sized package of them taking up space in my freezer. I got the family one because it was a better price. I like pork chops, but was hoping for boneless so I could make casseroles and such. What do I do with them, any ideas? Thanks, Dawnielle ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork chops.
Thank you. These both sound very good. I will probably make both recipes. I'll definitely add some jalapeños as you suggested to the first recipe, as I love those. To the second, I 'm thinking green pepper and/or red peppers sound good as an addition. Thanks again, Dawnielle -Original Message- From: Nicole Massey Sent: Saturday, October 19, 2013 9:03 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Pork chops. You've got a couple of options. I don't have the temperature for these, and I know they bake at around two hours, but if you take pork chops, line the bottom of a cooking dish with them, and then slice potatoes to layer on top of them, or if you prefer potatoes with some rings of onion, this makes a tasty meal. You might want to sprinkle a bit of pepper on the chops, and I suspect if your dragon kin you could set some jalapenos in between the pork chops to give them some more fire. I've forgotten the temperature for this, so I suggest you surf to the recipe sites to see what you can find. The other recipe is as follows: Title: Martha’s Pork Chops And Rice Categories: Meat Servings:4 4 ea pork chops 1 md onion, sliced or chopped 6 md mushrooms, sliced (optional) 1 pk Uncle Ben’s Wild Rice recipe 2 tb of oil In electric skillet, heat oil. Add pork chops, onion and mushrooms (if desired) and cook until onion is soft and pork chops are browned. Add the rice from the package, stir briefly and add the rest of the ingredients of package. Cover and simmer until water is absorbed and rice is cooked. - Md is medium, ea is each, TB is tablespoon, and pk is package. This is a tasty recipe where the meat falls off the bone. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dawnielle Voegele Sent: Saturday, October 19, 2013 11:01 PM To: Cookinginthedark@acbradio.org Subject: [CnD] Pork chops. Hi all, Seeing this pork chop and hash brown casserole recipe reminded me of something I was going to ask you all. What can be done with bone-in pork chops besides cooking them on a grill or something? I got a package of pork chops from the store a couple months back. I was told, at the store, they were boneless. I got them home, took them out to divide into zip blocks and guess what... they weren’t. So, now I have this family sized package of them taking up space in my freezer. I got the family one because it was a better price. I like pork chops, but was hoping for boneless so I could make casseroles and such. What do I do with them, any ideas? Thanks, Dawnielle ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pork Chops With Apples , Sole With Yogurt Dill Sauce , Sparkling Melon Compote
Recipes from mama peach Recipes For Wednesday, March 20, 2013 Include: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Pork Chops With Apples The Best Of Cooking With Three Ingredients: Main Dishes Sole With Yogurt Dill Sauce The Betty Crocker Recipe Card Library: Snacks Around The Clock Sparkling Melon Compote Recipes For Today: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Pork Chops With Apples 6 pork chops Salt to taste 3 apples, peeled and cored 1/2 cup brown sugar 3 tablespoons flour 2 cups cold water 1/2 cup raisins 1 tablespoon vinegar Fry pork chops until brown on each side. Season to taste. Put into buttered baking dish. Top each with half of apple, cored side up. Sprinkle brown sugar over apples. Brown flour in small pan. Add water and raisins. Bring to a boil, add vinegar. Pour gravy over chops and apples and bake until apples are tender. _ The Best Of Cooking With Three Ingredients Main Dishes Sole With Yogurt Dill Sauce 1 pound 3 ounces each sole filets 1 cup plain yogurt 1/2 teaspoon dill weed or to taste Saute fish in a non-stick skillet that has been sprayed. Brown on both sides. Mix yogurt with dill weed to taste. Pour over fish and heat. Optional: Serve with lemon wedges. _ The Betty Crocker Recipe Card Library Snacks Around The Clock Sparkling Melon Compote Scoop balls from 1/2 cantaloupe and 1/2 honeydew melon with ball cutter or 1/2 teaspoon measuring spoon. To serve, divide melon balls among 4 dessert dishes. Top each with 1 scoop lime sherbet; pour about 1/4 cup chilled sparkling catawba grape juice or ginger ale over sherbet. Makes 4 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork Chops With Apples , Sole With Yogurt Dill Sauce , Sparkling Melon Compote
Thanks much for sending the titles of recipes as the subject line! Your efforts have been noticed. Susan -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of poeticdrea...@aol.com Sent: Wednesday, March 20, 2013 12:00 PM To: cookinginthedark@acbradio.org Subject: [CnD] Pork Chops With Apples , Sole With Yogurt Dill Sauce , Sparkling Melon Compote Recipes from mama peach Recipes For Wednesday, March 20, 2013 Include: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Pork Chops With Apples The Best Of Cooking With Three Ingredients: Main Dishes Sole With Yogurt Dill Sauce The Betty Crocker Recipe Card Library: Snacks Around The Clock Sparkling Melon Compote Recipes For Today: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Pork Chops With Apples 6 pork chops Salt to taste 3 apples, peeled and cored 1/2 cup brown sugar 3 tablespoons flour 2 cups cold water 1/2 cup raisins 1 tablespoon vinegar Fry pork chops until brown on each side. Season to taste. Put into buttered baking dish. Top each with half of apple, cored side up. Sprinkle brown sugar over apples. Brown flour in small pan. Add water and raisins. Bring to a boil, add vinegar. Pour gravy over chops and apples and bake until apples are tender. _ The Best Of Cooking With Three Ingredients Main Dishes Sole With Yogurt Dill Sauce 1 pound 3 ounces each sole filets 1 cup plain yogurt 1/2 teaspoon dill weed or to taste Saute fish in a non-stick skillet that has been sprayed. Brown on both sides. Mix yogurt with dill weed to taste. Pour over fish and heat. Optional: Serve with lemon wedges. _ The Betty Crocker Recipe Card Library Snacks Around The Clock Sparkling Melon Compote Scoop balls from 1/2 cantaloupe and 1/2 honeydew melon with ball cutter or 1/2 teaspoon measuring spoon. To serve, divide melon balls among 4 dessert dishes. Top each with 1 scoop lime sherbet; pour about 1/4 cup chilled sparkling catawba grape juice or ginger ale over sherbet. Makes 4 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork Chops With Apples , Sole With Yogurt Dill Sauce , Sparkling Me...
Yeah ti is.. What i do is copy and paste but I do put the commas in the message in the subject line. :) In a message dated 3/20/2013 2:11:23 P.M. Eastern Daylight Time, slump...@austin.rr.com writes: Thanks much for sending the titles of recipes as the subject line! Your efforts have been noticed. Susan -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of poeticdrea...@aol.com Sent: Wednesday, March 20, 2013 12:00 PM To: cookinginthedark@acbradio.org Subject: [CnD] Pork Chops With Apples , Sole With Yogurt Dill Sauce , Sparkling Melon Compote Recipes from mama peach Recipes For Wednesday, March 20, 2013 Include: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Pork Chops With Apples The Best Of Cooking With Three Ingredients: Main Dishes Sole With Yogurt Dill Sauce The Betty Crocker Recipe Card Library: Snacks Around The Clock Sparkling Melon Compote Recipes For Today: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Pork Chops With Apples 6 pork chops Salt to taste 3 apples, peeled and cored 1/2 cup brown sugar 3 tablespoons flour 2 cups cold water 1/2 cup raisins 1 tablespoon vinegar Fry pork chops until brown on each side. Season to taste. Put into buttered baking dish. Top each with half of apple, cored side up. Sprinkle brown sugar over apples. Brown flour in small pan. Add water and raisins. Bring to a boil, add vinegar. Pour gravy over chops and apples and bake until apples are tender. _ The Best Of Cooking With Three Ingredients Main Dishes Sole With Yogurt Dill Sauce 1 pound 3 ounces each sole filets 1 cup plain yogurt 1/2 teaspoon dill weed or to taste Saute fish in a non-stick skillet that has been sprayed. Brown on both sides. Mix yogurt with dill weed to taste. Pour over fish and heat. Optional: Serve with lemon wedges. _ The Betty Crocker Recipe Card Library Snacks Around The Clock Sparkling Melon Compote Scoop balls from 1/2 cantaloupe and 1/2 honeydew melon with ball cutter or 1/2 teaspoon measuring spoon. To serve, divide melon balls among 4 dessert dishes. Top each with 1 scoop lime sherbet; pour about 1/4 cup chilled sparkling catawba grape juice or ginger ale over sherbet. Makes 4 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pork Chops and Cheesey Scalloped Potatoes
Pork Chops and Cheesy Scalloped Potatoes Prep Time: 20 Min Cook Time: 6 Hrs Ready In: 6 Hrs 20 Min Servings 4 4 pork chops salt and ground black pepper to taste 3 pounds red potatoes, scrubbed and sliced, divided 1 onion, sliced, divided 1/4 cup all-purpose flour, divided 1 (16 ounce) jar cheese sauce (such as RaguR Double Cheddar) 3/4 cup milk Place pork chops into a slow cooker; sprinkle with salt and pepper. Layer 1/4 of sliced potatoes over pork chops, followed by 1/4 of onion slices. Sprinkle onion with 1 tablespoon flour and season with salt and pepper. Repeat layers of potatoes, onions, 1 tablespoon of flour, and a sprinkle of salt and pepper three more times. Mix cheese sauce with milk until smooth and pour over potatoes. Set slow cooker to High and cook for 6 hours. I would use skim milk in this recipe. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pork Chops in Creamy Vegetable Sauce
Pork Chops in Creamy Vegetable Sauce Ingredients 6 pork rib chops, cut 1/2-inch thick Nonstick cooking spray 1-1/2 cups sliced fresh mushrooms 1 medium green or red sweet pepper, cut into thin strips 1 10 3/4-ounce can condensed reduced-fat and reduced-sodium cream of mushroom soup 1/2 cup fat-free dairy sour cream 1/4 cup fat-free milk 1 teaspoon paprika 1 medium tomato, seeded and chopped Directions 1. Trim fat from chops. Coat a 12-inch nonstick skillet with cooking spray. Heat over medium heat. Add pork chops; cook for 6 minutes. Turn chops; add mushrooms and sweet pepper. Cook about 6 minutes more or until done (160 degree F) and juices run clear. Remove the chops and vegetables. 2. For sauce, in a small bowl stir together the soup, sour cream, milk, and paprika. Stir the mixture into skillet; bring to boiling. 3. Return the chops and cooked vegetables to skillet. Cook, covered, for 5 minutes. Add the tomato. Cook about 1 to 2 minutes more or until heated through. Makes 6 servings. Nutritional facts per serving calories: 193, total fat: 9g, saturated fat: 3g, cholesterol: 50mg, sodium: 264mg, carbohydrate: 11g, fiber: 1g, protein: 17g Lisa Belville lisa...@frontier.com missktlab1...@frontier.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pork chops and rice
Hi, I have a similar recipe. It calls for browning the pork chops on moderate heat five minutes per side, putting on top of the rice, etc, covering, and cooking at 350 for a half hour. Kathy. - Original Message - From: Sheila Rieger ze...@telus.net To: cookinginthedark@acbradio.org Sent: Wednesday, November 03, 2010 5:54 PM Subject: Re: [CnD] Pork chops and rice Hello, This sounds so good but I don't have a crock pot. If cooked in the oven, at what temperature and for how long, please. Is anyone able to provide a rule of thumb list of crock pot to oven equivalents for time and temperature? I often receive great recipes for the crock pot and wonder how to do them in the oven. Many thanks, Sheila, Vancouver, Canada At 08:43 AM 11/3/2010, you wrote: Pork Chops And Rice 4 pork chops 1 cup rice, uncooked 1 envelope onion soup mix 1 can cream of mushroom soup 2 cups water Method 1. Pour rice into crock pot. 2. Sprinkle with 1/3 onion soup mix. 3. Place pork chops over rice. 4. Pour mushroom soup over all. 5. Sprinkle remaining onion soup mix over all. 6. Add water. 7. Cook on low for 8 to 10 hours. 8. Serves 4. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ NOD32 5589 (20101103) Information __ This message was checked by NOD32 antivirus system. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pork chops and rice
Pork Chops And Rice 4 pork chops 1 cup rice, uncooked 1 envelope onion soup mix 1 can cream of mushroom soup 2 cups water Method 1. Pour rice into crock pot. 2. Sprinkle with 1/3 onion soup mix. 3. Place pork chops over rice. 4. Pour mushroom soup over all. 5. Sprinkle remaining onion soup mix over all. 6. Add water. 7. Cook on low for 8 to 10 hours. 8. Serves 4. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pork Chops and Cheesy Scalloped Potatoes
Pork Chops and Cheesy Scalloped Potatoes Prep Time: 20 Min Cook Time: 6 Hrs Ready In: 6 Hrs 20 Min Servings 4 4 pork chops salt and ground black pepper to taste 3 pounds red potatoes, scrubbed and sliced, divided 1 onion, sliced, divided 1/4 cup all-purpose flour, divided 1 (16 ounce) jar cheese sauce (such as Ragu® Double Cheddar) 3/4 cup milk Place pork chops into a slow cooker; sprinkle with salt and pepper. Layer 1/4 of sliced potatoes over pork chops, followed by 1/4 of onion slices. Sprinkle onion with 1 tablespoon flour and season with salt and pepper. Repeat layers of potatoes, onions, 1 tablespoon of flour, and a sprinkle of salt and pepper three more times. Mix cheese sauce with milk until smooth and pour over potatoes. Set slow cooker to High and cook for 6 hours. I would use skim milk in this recipe. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pork Chops with Herb Pesto
Pork Chops with Herb Pesto from healthy cooking taste of Home 4 bone in pork loin chops (I used boneless) 1/4 tsp salt 1/8 tsp pepper 2 tbsp water 1 tbsp fresh minced rosemary sage, thyme, parsley, and basil (I used 1 tsp dried) 1 tb olive oil 3 garlic cloves minced (I used one) Sprinkle pork chops with salt and pepper. In a small bowl combine remaining ingredients. Brush mixture over chops and refrigerate for at least one hour. Coat cooking wrack with cooking spray and grill covered over medium high heat for 4-5 minutes on each side or broil 4 inches from heat. (I did them on the indoor grill) meat should be 160 degrees. These were amazingly tender! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pork Chops in Mushroom Sauce
Pork Chops in Mushroom Sauce 6 pork chops, 1 inch thick 3 Tablespoons vegetable oil 2 cups beef bouillon 1 cup fresh mushrooms, sliced 1 Tablespoon minced parsley 1-1/2 teaspoons paprika Salt and pepper to taste 1 medium onion, sliced, separated into rings 2 Tablespoons cornstarch 3/4 to 1 cup sour cream Garnish: minced parsley Brown pork chops in oil in a skillet over medium-high heat. Place in an oblong baking dish. Mix bouillon, mushrooms, 1 Tablespoon parsley, paprika, salt and pepper in a medium bowl. Pour over pork chops. Bake, covered, at 350 degrees for 45 minutes. Arrange onion rings on top of each pork chop. Bake covered for 30 minutes. Remove from oven and place pork chops in a warm serving dish. Pour pan drippings into a large saucepan. Add cornstarch. Cook over medium heat until thickened, stirring constantly. Remove from heat. Stir in sour cream. Pour over top of pork chops. Garnish with minced parsley. Serve immediately. SERVES: 6 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pork Chops with Cranberries
-- Recipe via Meal-Master (tm) v7.01 Title: Pork Chops with Cranberries Categories: Main dishes, Meats, Pork Servings: 4 2 T Olive oil 4Pork chops,loin,1/2″ thick Freshly ground pepper 1/4 c Chopped onion 3 T Apple juice concentrate,froz 3 T Brown sugar 1 c Cranberries 1Apple,small,tart 1/8 t Ground cinnamon 1/16 t Cloves,ground 1 ds Nutmeg,grated 1. Sprinkle pork chops with pepper. Heat oil in large skillet and cook chops over medium heat until lightly browned on both sides, about 6 minutes. Reduce heat, add chopped onion to pan and continue cooking 8 to 10 minutes. 2. Meanwhile, in a separate pan combine the apple juice concentrate, brown sugar, washed cranberries, the chopped apple, cinnamon, cloves and nutmeg. Cook over medium low heat until cranberries burst and sauce thickens slightly, about 4 minutes. 3. Remove accumulated fat from chops. Pour sauce over meat and stir into onions in pan. Cover and cook over low heat until chops are done, 5 to 8 minutes. Serve immediately with rice or boiled potatoes. - From www.recipesource.com __ Information from ESET NOD32 Antivirus, version of virus signature database 4631 (20091123) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark