"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Click Here to Login
Thread Tools Display Modes
Old 01-02-2010, 12:21 AM   #11
Assistant Cook
Join Date: Jan 2010
Location: Palm Bay, Florida
Posts: 9
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!

Just because a dream ends, doesn't mean it didn't come true.
tinchef is offline   Reply With Quote
Old 01-02-2010, 10:20 AM   #12
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
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!


"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 01-02-2010, 11:18 AM   #13
Join Date: Oct 2009
Location: Illinois
Posts: 64
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.

sadievan is offline   Reply With Quote
Old 01-23-2010, 04:00 PM   #14
tzakiel's Avatar
Join Date: Dec 2008
Posts: 99
I think browning and braising is a good method, as some have mentioned here.
tzakiel is offline   Reply With Quote
Old 01-23-2010, 04:07 PM   #15
Traveling Welcome Wagon
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
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.

Barbara L is offline   Reply With Quote
Old 01-23-2010, 07:21 PM   #16
Chef Extraordinaire
kadesma's Avatar
Join Date: Sep 2004
Location: california
Posts: 21,372
If you like them sweet and slightly tangy you might want to try this one.

TNT Baked bbq pork chops

HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 03-18-2010, 12:56 PM   #17
Chef Extraordinaire
Kayelle's Avatar
Join Date: Mar 2010
Location: south central coast/California
Posts: 11,473
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!!
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-18-2010, 01:24 PM   #18
Master Chef
CharlieD's Avatar
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,011
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.
You are what you eat.
CharlieD is offline   Reply With Quote
Old 03-18-2010, 03:54 PM   #19
Master Chef
expatgirl's Avatar
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,568
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 :)

The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:03 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.