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Old 11-09-2011, 04:28 PM   #41
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Originally Posted by kadesma View Post
I don't want to get a raspberry for this butTTTTTT I saw a commercial on TV suggesting the use of a package of Ranch dressing I tried it and cooked my chops in a slow oven, they were easy to cut and chew no driness to them.They were very good.
kadesma
That sounds wonderful Kades. Can you tell me how you prepared them.
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Old 11-09-2011, 04:32 PM   #42
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alla pizzaiola?
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Old 11-09-2011, 04:34 PM   #43
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Originally Posted by msmofet View Post
That sounds wonderful Kades. Can you tell me how you prepared them.
I rinsed the chops then dusted them with the Ranch dressing put the chops into a pan I'd coated with a veggie spray and put into a 300 oven til my knife slide in and out of the chops with ease. I suppose they could be coated with egg first then dipped in the dry Ranch then baked
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Old 11-09-2011, 05:57 PM   #44
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Quote:
Originally Posted by kadesma
I don't want to get a raspberry for this butTTTTTT I saw a commercial on TV suggesting the use of a package of Ranch dressing I tried it and cooked my chops in a slow oven, they were easy to cut and chew no driness to them.They were very good.
kadesma
No raspberry here, Kades! Ranch is a nice multipurpose seasoning. Your chops sound great!
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Old 11-09-2011, 06:11 PM   #45
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Originally Posted by Dawgluver View Post
No raspberry here, Kades! Ranch is a nice multipurpose seasoning. Your chops sound great!
Thanks Dawg, I'd almost given up on chops always tough, dry, chewy YUK now I love them
kades
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Old 11-09-2011, 07:07 PM   #46
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Quote:
Originally Posted by kadesma View Post
I rinsed the chops then dusted them with the Ranch dressing put the chops into a pan I'd coated with a veggie spray and put into a 300 oven til my knife slide in and out of the chops with ease. I suppose they could be coated with egg first then dipped in the dry Ranch then baked
kades
Thank you kades. Sounds great.
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Old 11-09-2011, 07:51 PM   #47
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Originally Posted by Dawgluver View Post
No raspberry here, Kades! Ranch is a nice multipurpose seasoning. Your chops sound great!
Yes, they certainly do sound delicous, Kades!

I love the "Ranch" flavor! I wonder if the dressing itself could be used as a marinade for chops?
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Old 11-09-2011, 08:25 PM   #48
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I found this recipe in Cooking Light magazine. It said you could also use boneless pork chops:

Crispy Pork Medallions with Roasted Root Vegetables


Ingredients
  • 2 tablespoons Dijon mustard
  • 1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon minced fresh parsley
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
Preparation

1. Preheat oven to 450.

2. Rub mustard evenly over pork medallions. Combine panko, thyme, parsley, salt, and pepper in a large bowl. Dredge pork in panko mixture. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; saut 2 minutes or until golden brown. Turn pork. Place skillet in oven; bake at 450 for 8 minutes or until pork reaches 145. Let stand 3 minutes.

Roasted Root Vegetables

Ingredients
  • 8 ounces quartered small red potatoes
  • 2 thinly sliced carrots
  • 2 thinly sliced parsnips
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
Preparation

Preheat oven to 450. Combine potatoes, carrots, and parsnips in a medium bowl. Add olive oil, salt, pepper, and garlic; toss well to coat. Arrange vegetable mixture on a rack placed in a broiler pan. Bake at 450 for 28 minutes, stirring after 10 minutes.
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Old 11-10-2011, 02:28 AM   #49
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Buy "thin cut Pork Chops". Season to taste and dip in flour. Flash fry a few minutes on each side. They will be done and tender.
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