Delicious Pork Chop Ideas and Recipes: Get Creative with Your Chops!

[Kitchen Diva]

They probably wouldn't have been dry if you'd used a stone.

I've had dry items on stonewear too.

My gripe was more that the sauce (due to the sugar in it) burned to the pan, and would have done so on stoneware too...and I cooked it per the instructions. After the hour in the oven was up the temp of the chops was only 150 degrees not the 170 degrees the recipe requested- and they were over done and dry. These chops were about 1.5 inches thick, too!

Oh well, I tried something new, everyone else liked them- I'm not a real fan of pork chops, but I LOVE ham and bacon. Go figure!

 

[Kitchen Diva]

Must have I think I'll be calling on Becky for recipes from now on

I used one of her recipes, silly- I just picked the first one, and you picked another one!

 

[ChefBeckyD]

I've had dry items on stonewear too.

My gripe was more that the sauce (due to the sugar in it) burned to the pan, and would have done so on stoneware too...and I cooked it per the instructions. After the hour in the oven was up the temp of the chops was only 150 degrees not the 170 degrees the recipe requested- and they were over done and dry. These chops were about 1.5 inches thick, too!

Oh well, I tried something new, everyone else liked them- I'm not a real fan of pork chops, but I LOVE ham and bacon. Go figure!

You know, when I think about it, I don't think I've ever baked them for a full hour.....maybe 40-45 minutes....

 

[rennea]

I used one of her recipes, silly- I just picked the first one, and you picked another one!

I know!!!

 

[MissChef]

This is my favorite way to fix pork chops (other than grilling)

Brown them in a skillet with some seasoning salt and pepper. Add a can of Golden Mushroom soup (you can use cream of mushroom too and even add a can of French Onion soup for more flavor....pick the sop you like or what you have in the pantry), fresh (or canned or frozen) sliced mushrooms, and a sliced onion. Put a lid on it and let it simmer for @ 45 mins. Serve with rice, egg noodles, or mashed potatoes.

Did this tonight, Linda, inspired by you! It was very good!

 

[chefann]

After the hour in the oven was up the temp of the chops was only 150 degrees not the 170 degrees the recipe requested- and they were over done and dry.

Personally, I find 170 to be overdone for pork. Heck, it's overdone for everything.

 

[bsaxman]

Personally, I find 170 to be overdone for pork. Heck, it's overdone for everything.

I agree, there hasn't been a case of Trichinosis in years, right? At least that's what my husband tells me when I accuse him of not cooking the chops long enough

 

[chefann]

Exactly. Livestock nowadays is immunized and medicated against everything. And pigs are bred to have less fat, too, so cooking pork to a higher internal temp (as advocated many years ago) will dry it out.

 

[ChefBeckyD]

Exactly. Livestock nowadays is immunized and medicated against everything. And pigs are bred to have less fat, too, so cooking pork to a higher internal temp (as advocated many years ago) will dry it out.

Recently, I read an article about this online somewhere - but now I can't find it......drats for all my web-surfing!

 

[Kitchen Diva]

Personally, I find 170 to be overdone for pork. Heck, it's overdone for everything.

After the fact that sand fell out of those pork chops when I bit into them, I'd agree that 170 is a temp that renders everything overdone... I was just following a recipe.

Normally I don't get boneless, thick chops, but this time there was a special so I got that type. I was unsure of how long it would take for them to bake, so I stuck by the recipe...I won't do that again!

 

[bsaxman]

Next time you have thick chops you must try the Parmesan Crusted ones... I made them for my hubby on valentines and he always asks for them now. I also made them for a group of gals and they said it was the best porkchops they had ever tasted- doesn't even tasete like porkchop, but a juicy steak-like gourmet treat! Mmmmm......

 

[Kitchen Diva]

Next time you have thick chops you must try the Parmesan Crusted ones... I made them for my hubby on valentines and he always asks for them now. I also made them for a group of gals and they said it was the best porkchops they had ever tasted- doesn't even tasete like porkchop, but a juicy steak-like gourmet treat! Mmmmm......

Thanks, I will do that. I didn't opt for these last night because I only have a tiny hunk of parmesan in the fridge and let's face it...the stuff in the green canister just isn't the same.