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Old 12-07-2014, 08:02 AM   #31
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Wife fries them in water or shake and bake. I like to put them in the crock pot with cream of mushroom soup.
What?
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Old 12-07-2014, 09:12 AM   #32
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What?
Haha ! Explanation forthcoming, no doubt.

We're all ok here, I think.
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Old 12-07-2014, 12:26 PM   #33
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Ah... pork chops. I'm one dimensional, Shake 'N Bake.

I'm kinda lost not using Shake 'N Bake, so I'm reading over the posts here. I'd like to pan fry a chop one of these days.
That makes me kind of sad What are you waiting for? There are dozens of ways to make pork chops. Here are a few of my favorites:

Pan-fried, for loin chops:
- crusted with Parmesan, bread crumbs and thyme
- glazed with maple syrup, cinnamon and cayenne
- marinated in olive oil, lemon juice, garlic and oregano
- with apple cider-Dijon mustard-chicken broth pan sauce

Braised, for shoulder and blade chops (brown first, then deglaze and simmer):
- in brown gravy with lots of onions
- in pizza sauce (alla pizzaiola)
- in barbecue sauce thinned with broth
- in a mixture of apple cider and chicken stock with onions and apples. When done, thicken sauce with cornstarch slurry.
- in a mixture of rice wine or dry sherry, brown sugar, soy sauce and red pepper flakes. When done, thicken sauce with cornstarch slurry.
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Old 12-07-2014, 01:18 PM   #34
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No. They just bought Smithfield Foods here in Virginia. Some think it's so they can import the pork and leave the waste here.
Gee, that sure makes me feel safe. Thanks GG.
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Old 12-07-2014, 01:30 PM   #35
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No. They just bought Smithfield Foods here in Virginia. Some think it's so they can import the pork and leave the waste here.
GG, are the same folks (Americans or residents of America) still employed there and handling our food supply? I hope the USDA is stepping up their inspections and letting China know we have food laws that have to be followed to the law. I keep think about the baby formula scandal and other scandals they have had in China. I hope they know that we do not commit our food handlers to death. Just long prison terms.
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Old 12-07-2014, 01:38 PM   #36
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I like to dredge average thick pork chops in seasoned flour and cook low and slow. It keeps the juices in and seasons at the same time.

Or I will buy a really thick 2" chop per person, slice a pocket in the side and stuff it. Either way I bake them. Scrape up the fond and make gravy with it.

I very rarely buy the thick ones as it can be very expensive. Only when I have one or two folks for supper.

For myself, I am not to fond of pork chops. But I will eat them if they are not too dry. And I will always take the smallest one. Since I really don't like chicken breast, and pork is considered "the other white meat" there may be a connection there.
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Old 12-07-2014, 01:59 PM   #37
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GG, are the same folks (Americans or residents of America) still employed there and handling our food supply? I hope the USDA is stepping up their inspections and letting China know we have food laws that have to be followed to the law. I keep think about the baby formula scandal and other scandals they have had in China. I hope they know that we do not commit our food handlers to death. Just long prison terms.
They want our pork because Chinese consumers are tired of their own country's food safety problems. It actually became a national security issue (Smithfield produces 25% of the pork produced in the U.S. and it's sold under several different names, including Armour) and the federal government had to approve the sale. Here's more info:

Chinese get OK to buy American pork producer - NBC News

Who’s behind the Chinese takeover of world’s biggest pork producer? | PBS NewsHour

As far as I know, the employees are pretty much the same. Only the ownership has changed.
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Old 12-07-2014, 02:36 PM   #38
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Ah... pork chops. I'm one dimensional, Shake 'N Bake. BTW, I only buy bone in loin pork chops. I've never found boneless chops as tasty, same with boneless chicken and turkey. I even buy bone in pork chops for pork strips (sweet 'n sour pork,etc).

I'm kinda lost not using Shake 'N Bake, so I'm reading over the posts here. I'd like to pan fry a chop one of these days. My mom's simple pork chop thing for 5 kids and a husband was chops baked in a pan, each covered with a round slice of onion and something else...lemon juice..something acidic. Nothing special as I recall. Pork chops can be hard to get excited over, my mom was a great cook tho.
I know exactly what you're talking about Caslon. My kids loved that dish.
Lay pork steaks, (fatty,thin and cheap with the bone) in a pan and top with thin sliced onion rings, thin sliced lemon, some brown sugar and squirt some ketchup over the whole thing. Bake til done. Delicious and smells wonderful.
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Old 12-09-2014, 07:29 AM   #39
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Wife fries them in water or shake and bake. I like to put them in the crock pot with cream of mushroom soup.

She fries them in water. I thought it was weird too. Shes from Kentucky and that's how her mother did it and her mother before her. You put an inch of water in the frying pan, put on medium heat. After a while the water will disappear and it will sizzle. Thats when you add more water. She keeps a regular sized drinking glass next to the stove for adding water. They cook slow and are nice and tender. I thought it looks more like boiling pork chops but I am not about to argue with a southern girl.
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Old 12-09-2014, 08:06 AM   #40
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She fries them in water. I thought it was weird too. Shes from Kentucky and that's how her mother did it and her mother before her. You put an inch of water in the frying pan, put on medium heat. After a while the water will disappear and it will sizzle. Thats when you add more water. She keeps a regular sized drinking glass next to the stove for adding water. They cook slow and are nice and tender. I thought it looks more like boiling pork chops but I am not about to argue with a southern girl.
They use that method up north too!

The water/steam helps to render some of the fat from the chops so they can begin to fry, the second or even third shot of water helps to deglaze the pan so the chops pickup a nice "syrupy" shine from the rendered fat and fond. If you get it right the chops are fantastic and if you get it wrong they come out like shoe leather!
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