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Old 01-02-2010, 01:21 AM   #11
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My ex (who was toothless) couldn't eat pork chops. Then one day I cooked them a bit differently. I browned them... then tossed sauerkraut in the same pan... covered it with a lid and simmered it for a good while. They were so tender, the meat was falling off the bone. And my ex was able to eat them!
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Old 01-02-2010, 11:20 AM   #12
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The chops I bought last night were somewhat less than an 1" thick. Cut the oven time down to about 4-5 minutes. Mine was the thinnest and was a bit dry right in the center, around the bone was still perfect...husband's was the thickest and was the most tender!
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Old 01-02-2010, 12:18 PM   #13
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One of my family's favorite pork chop recipe is with mushroom soup gravy. I've made it with bone in and boneless. I brown the chops in fry pan and then put in a crock pot. Slice up some potatoes thin and add to the crock pot. I add the mushroom soup to the fry pan and scrape to get all the brown stuff up. Then pour this over the chops and potatoes. Then cook.

I have also done this on the stove top before I had a crock pot.

Carol
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Old 01-23-2010, 05:00 PM   #14
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I think browning and braising is a good method, as some have mentioned here.
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Old 01-23-2010, 05:07 PM   #15
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When I cook them with sauerkraut, I do them one of two ways. Sometimes I brown them and put the sauerkraut on top--all on top of the stove. Sometimes I don't brown them, but I lay them on top of the sauerkraut and put them in the oven. I do the same (the oven method) with country style ribs and sauerkraut.

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Old 01-23-2010, 08:21 PM   #16
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If you like them sweet and slightly tangy you might want to try this one.

TNT Baked bbq pork chops

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Old 03-18-2010, 01:56 PM   #17
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I really agree about brining pork chops!! I'll never prepare them any other way again. For two thick chops, I use about a cup of apple juice, a palm full of kosher salt, and a palm full of brown sugar. Put all in a zip lock bag, and turn a few times in the refrigerator. It can be done in a couple hours, or overnite. Never another dry, tasteless chop!!
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Old 03-18-2010, 02:24 PM   #18
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don't forgret that meat continues to cook even after you take it of the fire. So you should take them of the fire few minutes before they are done and let it rest for 10 minutes or so. They will be done then.
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Old 03-18-2010, 04:54 PM   #19
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I have fallen in love with the microwave steaming bags here in the UK.........veggies, meat, and fish have all come out so tender and juicy.....will give it a go with pork and let you know what I find out.....brining it for an hour shouldn't be a problem either prior to popping them into the bags......I've never looked for them in the states but I woudn't be surprised if they didn't have them, too.........thanks for sharing :)
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