New recipes for pork chops needed?

As long as you like the seasonings that you are putting on your pork chops just try reducing the cooking time on them.

Unlike popular myth, pork chops do not have to be cooked until dry and tough, but they do need to reach an internal temp of 160 degree F. When done, the internal color changes to white with traces of pink in the center. To prepare for cooking, trim visible fat from the chops.

The parasite that causes trichinosis has been virtually eliminated from commercially grown pork. It is neither necessary nor desirable to cook pork until it is completely white. Today’s pork is so lean that overcooking makes it tough.

Ok, I made these last week and they were really good. They aren't healthy, but they are tasty! I can't find the original recipe, so this is basically a summary of it. The mayo really makes the pork chops stay tender and moist. It was good, but not for the waistline!

Baked Breaded Pork Chops

6 pork chops

Mayonaisse

Bread Crumbs

Dry Oregano

Garlic Powder

Coat the pork chops with the mayo. Then coat with bread crumbs. Sprinkle with the oregano and garlic powder. Bake at 350 degrees for about 25 minutes or until cooked.

It is not about a recipe but how you go about it.

Have a hot pan with whatever oil. Place in the chops and DO NOT MOVE them around. Flip them and decide to either put the pan in the oven or let them cook on the stove. Quick is the key.

How a restaurant does it. They know it keeps cooking even after you pull the meat from the pan. So you pull it at around midrare, medium or whatnot. You cover it with some foil.... it is called tenting. The juices go out but get sucked back in. That is called "resting" the meat.

A few garlic cloves that fry in the oil when you are cooking the chops works well.

I like to cut pockets into very thick pork chops. I make Stovetop Stuffing (per the package) and stuff the chops. I use Lawry's marinade (I like Baja Chipolte, hickory or mesquite) and put some in the bottom of a pyrex pan; then the chops, and more marinade on top. Cover tightly with foil and bake at 375 for about 30 min; uncover and bake another 15-20 min, or until done..... You can also stuff them with feta cheese & thawed chopped spinach; and use Greek salad dressing instead of marinade. I also like to marinate them all day (in a big baggie with a Lawry's marinade) and BBQ thick chops.....

I just take a bottle of oil and vinegar dressing, pour it into a ziploc bag and place the pork chops in. I marinade them for a few hours. I then take them out and put them on a heated george foreman grill. I put some pepper and season salt on them before closing the lid. While cooking I pour the remaining dressing into a skillet and heat it up. After cooked I put them into the skillet and baste them in the heated dressing. It is really good!

The USDA has revamped the internal temperatures for cooking pork, you can serve pork at 145-147 degrees internal temperature, and still be in the "safe zone"......

Black Current Pork Chops:

4 bone in or boneless loin chops

2/3 cup black current preserves (apricot will also work)

3 heaping tablespoons coarse ground Dijon Mustard (think: Grey Poupon)

Salt & Pepper

1/4 cup cider vinegar

Preheat oven to 225F

Generously salt and pepper chops. Heat a nonstick skillet with cooking spray to medium high heat.....Add chops and brown, on all sides, about 6 minutes. Lower heat, mix together preserves and mustard. Turn chops, pour mixture over chops, and continue to cook for about 8 minutes over medium low heat. Remove chops from pan, transfer to heatproof oven safe plate, keep warm in oven, covered loosely with foil. Turn now empty skillet to HI heat and add vinegar, scraping up browned bits. Bring to a boil, and reduce till thick and syrupy, about 4-6 minutes, stirring constantly. Remove chops from oven, plate, add any juices on plate to pan, incorporate. Pour sauce over chops. Serve immediately with white rice or buttered noodles.....

Enjoy!!!

If you don't count the salt and pepper, it only uses 4 ingredients......

Christopher K

Either fry in a saucepan or cook in oven in some orange juice. Not an orange juice fan then use chicken broth. Make sure the liquid is covering them when they cook so they can't dry out.

This is a great recipe i am actually making it tonight in the crock pot for the first time but every other time in the oven.

http://allrecipes.com/Recipe/Marinated-Baked-Pork-...

Flour

Salt

Pepper

Fry in the skillet until done.