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Old 12-15-2007, 02:11 PM   #1
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Pork chop life

I bought prok chops, froze them then started thawing them in the fridge...a couple of days ago...are they bad now? :(

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Old 12-15-2007, 02:19 PM   #2
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From the freezer to the refrigerator a couple of days ago, they should be fine. Provided your refrigerator is 40* or less.
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Old 12-15-2007, 02:20 PM   #3
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I would say they are ok, if they are not sticky or smell off their fine, cook them up. If not pitch !
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Old 12-15-2007, 02:22 PM   #4
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Thank you for the replies, you cooks are life savers! :D
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Old 12-15-2007, 08:27 PM   #5
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pork

with the exception of pork roast or tenderloin, i have big troubles with pork, chops or whatever. no matter what i do they are dry,.any ideas or suggestions would be welcome

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Old 12-15-2007, 09:05 PM   #6
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Quote:
Originally Posted by babetoo View Post
with the exception of pork roast or tenderloin, i have big troubles with pork, chops or whatever. no matter what i do they are dry,.any ideas or suggestions would be welcome

babetoo
Pork has been bred in recent years to be very low in fat (read low in juiciness) so dry pork chops are pretty normal.

To have juicy pork chops, I use 1/2 to 3/4 inch thick rib chops.

You need to cook them only until the center is 140 degrees, then tent and let rest for 5 minutes while the temp will rise to 145 degrees.

Most importantly, you need to cook over medium heat (not higher) and start with the chops in a cold pan. It helps to add about 1/8 tsp of sugar to the first side along with salt and pepper to help browning. They will only cook from 7-9 minutes on the first side and until 140 degrees in the center on the second.(probably only about 6 more minutes)

This will produce a juicy pork chop.
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Old 12-15-2007, 09:20 PM   #7
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back to the pork safety, I will say that they are fine. Your nose(and fingers) will tell right off the bat if they have gone south.
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Old 12-15-2007, 09:22 PM   #8
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thanks

Quote:
Originally Posted by mozart View Post
Pork has been bred in recent years to be very low in fat (read low in juiciness) so dry pork chops are pretty normal.

To have juicy pork chops, I use 1/2 to 3/4 inch thick rib chops.

You need to cook them only until the center is 140 degrees, then tent and let rest for 5 minutes while the temp will rise to 145 degrees.

Most importantly, you need to cook over medium heat (not higher) and start with the chops in a cold pan. It helps to add about 1/8 tsp of sugar to the first side along with salt and pepper to help browning. They will only cook from 7-9 minutes on the first side and until 140 degrees in the center on the second.(probably only about 6 more minutes)

This will produce a juicy pork chop.
i will certainly give this a try, thank you

babetoo
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