Thread: FRIGID
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Ed Pawlowski Ed Pawlowski is offline
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Default FRIGID

On 11/13/2017 8:48 PM, jmcquown wrote:
> On 11/13/2017 8:29 PM, Ed Pawlowski wrote:
>> On 11/13/2017 7:55 PM, jmcquown wrote:
>>
>>>>
>>> How do you cook your thick pork chops?Â* I tend not to buy them unless
>>> I intend to stuff them.Â* (I haven't done that in a long time,
>>> although Janet B and I did talk about stuffed pork chops recently.)
>>>
>>> Jill

>>
>> I like them breaded.Â* Sear in a pan and then put the pan in a 400
>> degree oven to finish them to 135 internal.Â* We had them Sunday night.

>
> I sometimes do that with medium pork chops.Â* I'm not sure what Sheldon
> (or you) mean by "thick" pork chops.Â* Locality differences, varying by
> region?Â* IMHO, a thick chop is about 2 inches.Â* Enough room to cut a
> pocket in the middle for stuffing.Â* I prefer cornbread stuffing.
>
> Jill



These were 1 1/4"