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Old 12-29-2006, 12:07 PM   #11
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You guys are awesome!!! I had hoped for at least 1 reply before I had to start cooking, and I'm getting many instead. Okay...with the risk of sounding like I have never cooked before, and I have been for 40 years, I'm still confused on the length of time it will take for these babies to cook. In all those years I've never had 1-1 1/2" chops before, and con't want to mess them up. Thanks again.

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Old 12-29-2006, 12:13 PM   #12
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I cook them quite often because they are quick and easy. I heat up 1/2" of peanut oil in a skillet. Bring the chops up to room temperature and dry any moisture off. Coat them in flour, then whisked eggs and finally into breadcrumbs. Sometimes I season the breadcrumbs with Cayanne pepper or Emerils Essence. I usually can fit 3-4 chops in the pan, after a minute or so you can lower the heat to medium high. Only turn the chops once, when the first side LOOKS like its done with just a little browning you can flip them. It should only take about 4-5 min per side. When they are all done let them rest under some foil on top of papertowel for about 5-7 minutes. Yoiu should be able to cut them with a fork.

You may just be nervous about under cooking rather than over cooking. You should remove any pork from the heat when there is still pink in the middle.

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Old 12-29-2006, 12:14 PM   #13
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if they`re in the fridge Now (and have been for some time) I`de give them roughly 6 to 7 mins per side (with the lid on), then add the butter take the lid off and give a good 5 mins relax time in the pan.

all of this is variable around those figures though as it depends on Gas or elec, the weight/thickness of the pan base etc...

if you get a fork and prick the thickest part of the meat the juices should be clear. the stand time will cook it the rest of the way :)
Katherine Snow. xx
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Old 12-29-2006, 12:14 PM   #14
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My husband makes delicious fried porkchops, the old southern way. He seasons them with S&P, then dredges in seasoned flour, dips in beaten egg with a little milk or water, back into the flour, and into the hot grease in the skillet...3/4" deep is enough. He uses canola oil with a tablespoon or two of bacon grease added for flavor. When the chops are brown on one side, he turns them over, lowers the heat a little, and covers the skillet to let them steam.
This method makes the best gravy! If you caramalize some onions to go in it, all the better.
Of course, ya gotta have mashed potatoes to go with.
We get by with a little help from our friends
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Old 12-29-2006, 12:15 PM   #15
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Candocook....I think you have hit the nail on the head for what I was looking for. I shall research brine methods....I have never done that before. I have 5 hours before the meal has to hit the table, so I do have time to do that.
Thank you all for the good wishes sent his way on his deployment. He is a fine man, and good officer and we hope and pray that we will see him again in 2008.
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Old 12-29-2006, 12:16 PM   #16
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Best wishes to him and a hearty thank you for what he will be doing for all of us!
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this link. Your eyes will thank you. VISUAL BLISS
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Old 12-29-2006, 01:32 PM   #17
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If you have time to brine...then brine....
Then ditto what Constance said....maybe with your own twist!!

Also ...Thanks to him and your family for their service to our country!!!
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Old 12-29-2006, 01:54 PM   #18
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Boneless Rib Chops are one of my favorite cuts.

Dry meat means that it was overcooked. The trick to juicy meat is simply to not overcook it!

For one chop I use an 8" pan. Set the oven to 350F. Dry both sides of the chop with paper-towels and season both sides with Kosher Salt and freshly ground Black Pepper. Heat the pan over med-hi heat. Add 1-t of butter to the pan and swirl it around. When the foam subsides (indicating that the water in the butter has evaporated leaving fat and solids), add the chop to the pan and wait until it releases itself. Flip the chop (swirling the butter over the bottom of the pan again before setting it back in and cook another 30-60sec. Place the pan in the oven and check every the temperature of the meat every couple minutes by inserting a thermometer into it's side to penetrate the center. When that chop hits 144-145F, remove the pan from the oven and set the chop on a small wire rack tented with tinfoil to rest (preserves the crust on both sides of the meat as well). They key here is not cooking past 145F!


That will leave you with a fond covered pan that is ripe for a pan sauce. Turn the oven off and the burner up to medium. I like to toss in another teaspoon of butter and a tablespoon of shallots. Lightly caramelize the shallots and then deglaze with a splash of white wine. Add in 1/4-C of demiglace (or reduce 1.5-C of stock to this amount in a separate pan beforehand - not the salty carton/canned stuff) along with 1/2-t of Dijon Mustard, a pinch of sugar, and some chopped herbs like parsley, chives, or even a bit of tarragon. Finish it by swirling in a teaspoon of butter (yes, we used butter three times, but only 1-t a pop which is 1-T total, or 90 Calories). It's kind of a sauce Robert meets Fines Herbes. I'll usually start some potatoes roasting in the oven at 400F beforehand, and then turn the oven down a bit before I start the pork. Of course a good stock/demiglace is critical for this sauce.
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
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Old 12-29-2006, 10:02 PM   #19
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Your SIL will be in my prayers. I'm sure he loved the meal.
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Old 12-30-2006, 10:42 AM   #20
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My recipe for pork chops is very simple and everybody seems to love them. I spray the pan with Pam or other cooking spray, sprinkle one side with McCormick Broiled Steak Seasoning, put the UNSEASONED side down in the pan over medium-high heat and quickly brown that one side. Then I flip them over and on the unseasoned side I sprinkle a little dried Lipton's Onion Soup Mix (just enough to cover the chop well) on it. Then I add some water (just a little, enough to cover the bottom of the pan about 1/8 "), reduce the heat to medium low, cover the pan, and cook about 10 or 15 minutes until done through. (Depends on the size of the chops; don't overcook.) Check after a few minutes to be sure there is still some water in the pan; if there isn't, add just a little more.) The steam mixes with the soup mix and moistens it. My son and his friends can't get enough of these, and they say they MUST be served with applesauce and macaroni and cheese!

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