Tonight I'm making porkchops that consist of dredging/breading, a
quick pan fry to brown, then they finish in the oven in a cream of
mushroom soup sauce.

I'm also making a greenbean casserole that I haven't made before (this
month's Cook's Illustrated magazine).

This consists of blanching fresh green beans, then making a sauce with
fresh mushrooms, broth, cream, flour, etc., mixing it all in a dish
and topping with a mixture of bread crumbs and fried onions.

How much of this, if any, can I make ahead of time so I'm not doing
everything at once? Can I make the entire casserole and refrigerate
it?

Also, the chops bake at 350 and the casserole at 425, and I don't have
a double oven. What should I do?

Thanks!

In article >,
" > wrote:

> How much of this, if any, can I make ahead of time so I'm not doing
> everything at once? Can I make the entire casserole and refrigerate
> it?


Prepare the bean casserole to the point of adding the topping and
refrigerate. Have the topping made and in a container ready to add when
it's needed. Bake the casserole at the same time, at the same temp, as
the chops and add maybe 15-20 minutes or so to its bake time. You're
welcome.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog 10/13/2006

Thanks for the speedy reply! Do you think I should hold off on the
topping until the last 15 minutes or so, to prevent it from getting
too browned/burned?


>Prepare the bean casserole to the point of adding the topping and
>refrigerate. Have the topping made and in a container ready to add when
>it's needed. Bake the casserole at the same time, at the same temp, as
>the chops and add maybe 15-20 minutes or so to its bake time. You're
>welcome.

wrote:
> Tonight I'm making porkchops that consist of dredging/breading, a
> quick pan fry to brown, then they finish in the oven in a cream of
> mushroom soup sauce.
>
> I'm also making a greenbean casserole that I haven't made before (this
> month's Cook's Illustrated magazine).
>
> This consists of blanching fresh green beans, then making a sauce with
> fresh mushrooms, broth, cream, flour, etc., mixing it all in a dish
> and topping with a mixture of bread crumbs and fried onions.
>
> How much of this, if any, can I make ahead of time so I'm not doing
> everything at once? Can I make the entire casserole and refrigerate
> it?
>
> Also, the chops bake at 350 and the casserole at 425, and I don't have
> a double oven. What should I do?


There's no reason you can't make each dish completely, then reheat
together... in fact you can make those dishes a month in advance and
freeze, then place foil covered in oven while still frozen to reheat...
last few minutes remove foil to brown.

Many fancy schmancy restaurants are now doing this with individual
entree portions, in fact there are restaurant supply emporiums that
sell many classic dishes already fully cooked, frozen, in individual
portion size. Just last week I went to a local high end restaurant
with friends, one person ordered a boned chicken breast entree similar
to your pork chops, I ordered crab stuffed sole; two generous sized
roll-ups in a butter sauce with a gratin topping. We all agreed it was
precooked frozen... but honestly it was very good, the average person
would never realize. I've come to expect being served frozen seafood
anyplace more than 100 miles from the ocean anyway... the menus
typically imply fresh (catch of the day), and if you ask, the
waitperson will give that blank stare like what are you talking about
and then say "yes, I think so, yes", but it rarely is.

Sheldon

wrote:
> Thanks for the speedy reply! Do you think I should hold off on the
> topping until the last 15 minutes or so, to prevent it from getting
> too browned/burned?
>
>

Definitely. Yes.

kili

On Sun, 15 Oct 2006 15:43:16 GMT, " >
wrote:

>Tonight I'm making porkchops that consist of dredging/breading, a
>quick pan fry to brown, then they finish in the oven in a cream of
>mushroom soup sauce.
>
>I'm also making a greenbean casserole that I haven't made before (this
>month's Cook's Illustrated magazine).
>
>This consists of blanching fresh green beans, then making a sauce with
>fresh mushrooms, broth, cream, flour, etc., mixing it all in a dish
>and topping with a mixture of bread crumbs and fried onions.
>
>How much of this, if any, can I make ahead of time so I'm not doing
>everything at once? Can I make the entire casserole and refrigerate
>it?
>
>Also, the chops bake at 350 and the casserole at 425, and I don't have
>a double oven. What should I do?
>

I think your menu is heavy on sauce and bread crumbs. Serve "naked"
pork chops with the saucy bean casserole with bread crumb topping or
"naked" beans with the breaded and sauced chops.
--
See return address to reply by email

In article >,
" > wrote:

> Thanks for the speedy reply! Do you think I should hold off on the
> topping until the last 15 minutes or so, to prevent it from getting
> too browned/burned?
>
>
> >Prepare the bean casserole to the point of adding the topping and
> >refrigerate. Have the topping made and in a container ready to add when
> >it's needed. Bake the casserole at the same time, at the same temp, as
> >the chops and add maybe 15-20 minutes or so to its bake time. You're
> >welcome.

You're welcome.
Truth be I don't know that you have to. That the temp will be lower
will have some effect on the browing. You *could* hold off as you
mention and run it under the broiler (assumes a broiler-safe pan) to
brown and crisp it up. ?Cuidado!
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog 10/13/2006

sf wrote:
> On Sun, 15 Oct 2006 15:43:16 GMT, " >
> wrote:
>
> >Tonight I'm making porkchops that consist of dredging/breading, a
> >quick pan fry to brown, then they finish in the oven in a cream of
> >mushroom soup sauce.
> >
> >I'm also making a greenbean casserole that I haven't made before (this
> >month's Cook's Illustrated magazine).
> >
> >This consists of blanching fresh green beans, then making a sauce with
> >fresh mushrooms, broth, cream, flour, etc., mixing it all in a dish
> >and topping with a mixture of bread crumbs and fried onions.
> >
> >How much of this, if any, can I make ahead of time so I'm not doing
> >everything at once? Can I make the entire casserole and refrigerate
> >it?
> >
> >Also, the chops bake at 350 and the casserole at 425, and I don't have
> >a double oven. What should I do?
> >
>
> I think your menu is heavy on sauce and bread crumbs. Serve "naked"
> pork chops with the saucy bean casserole with bread crumb topping or
> "naked" beans with the breaded and sauced chops.

A lot of folks love chicken fried steak too. Sometimes I'll do breaded
pork chops but no gloppy canned soup gravy. I don't see the point of
the breading with all that gloppy sauce, breading mostly dissolves and
just makes the sauce gloppier... some like the mouth feel of that sorta
gelatinized breading... reminds me of those orange chicken dishes,
heavily breaded chicken nuggets with lots of gloppy sauce slopped
over... when fresh made it ain't bad, but as ice cold LOs the next day
it's a bit too coagulated for my taste. But then I hate ribs slopped
in gloppy sweet sauce... as far as I'm concerned BBQ sauce should be
sold with the paint removers.

Sheldon

The casserole was absolutely killer.
A keeper.

>I think your menu is heavy on sauce and bread crumbs.

In retrospect, I agree. I probably wouldn't put the two together
again. I would probably have the casserole with salmon or "naked"
chicken.

> wrote in message
...
> Tonight I'm making porkchops that consist of dredging/breading, a
> quick pan fry to brown, then they finish in the oven in a cream of
> mushroom soup sauce.
>
> I'm also making a greenbean casserole that I haven't made before (this
> month's Cook's Illustrated magazine).
>
> This consists of blanching fresh green beans, then making a sauce with
> fresh mushrooms, broth, cream, flour, etc., mixing it all in a dish
> and topping with a mixture of bread crumbs and fried onions.


These sound really good. Care to share the recipes?

Jen

On 15 Oct 2006 13:27:57 -0700, "Sheldon" > wrote:

>A lot of folks love chicken fried steak too. Sometimes I'll do breaded
>pork chops but no gloppy canned soup gravy.

I was trying to keep my personal taste out of it because I don't like
breaded chops *period*. I just tried to point out that both dishes
are basically the same.... sauce and bread crumbs. Novice cooks fall
into that trap all the time - heck it can happen to anyone when a meal
is in the planning stage. Experienced cooks realize when they have
that problem and fix it, but the poster didn't.

--
See return address to reply by email

>These sound really good. Care to share the recipes?

When I get them typed into my recipe software, I will post them for
you. And the pork chops are not GLOPPY. They're good.

>These sound really good. Care to share the recipes?

Green Bean Casserole

Topping
4 Slices White bread, quartered
2 Tbs Butter
1/4 tsp Salt
1/8 tsp Pepper
3 cups canned fried onions

Beans and Sauce
2 lbs Green beans, trimmed and halved
3 Tbs Unsalted butter
1 lb White button mushrooms, sliced or torn into pieces
3 cloves Garlic, minced or pressed
3 Tbs Flour
1 1/2 cups Chicken broth
1 1/2 cups Heavy cream
Salt and pepper



1 For the Topping: Pulse bread, butter, salt, and pepper in food
processor until mixture resembles course crumbs, about ten 1-second
pulses. Toss in a bowl with fried onions and set aside.

2 For the beans and Sauce: Adjust oven rack to middle position and
heat to 425 °F. Fill large bowl with ice water. Bring 4 quarts water
to a boil in large Dutch oven. Add beans and 2 Tbs salt. Cook beans
until bright green and crisp-tender, about 6 minutes. Drain in
colander and plunge immediately into ice water to stop cooking. Spread
beans on paper towel-lined baking sheet to drain.

3 Add butter to now-empty Dutch oven and melt over medium-high heat
until foaming subsides. Add mushrooms, garlic, 3/4 tsp salt, and 1/8
tsp pepper; cook until mushrooms release moisture and liquid
evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring
constantly. Stir in broth and bring to simmer, stirring constantly.
Add cream, reduce heat to medium, and simmer until sauce thickens,
about 12 minutes.

4 Add beans to sauce and stir until coated. Arrange in even layer in
9"x13" baking dish. Sprinkle with topping and bake until topping is
golden brown and sauce is bubbling around edges, about 15 minutes.
Serve immediately.


Cooking Tips
I made this ahead and refrigerated it. Baked 15 minutes at 350
degrees, added topping, and baked an additional 20 minutes. Came out
perfect. Also used whole milk instead of cream.

Baked Pork Chops


6 pork chops
1 tsp garlic powder
1 tsp seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
1 cup Italian-style seasoned
bread crumbs
4 Tbs olive oil
1 (10.75 ounce) can condensed
cream of mushroom soup
1/2 cup milk
1/3 cup white wine



1 Preheat oven to 350 degrees F (175 degrees C).

2 Rinse pork chops, pat dry, and season with garlic powder and
seasoning salt to taste

3 Place the beaten eggs in a small bowl. Dredge the pork chops lightly
in flour, dip in the egg, and coat liberally with bread crumbs.

4 Heat the oil in a medium skillet over medium-high heat.

5 Fry the pork chops 5 minutes per side, or until the breading appears
well browned.

6 Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven until internal temperature reaches 160°
(about 20 minutes)

7 While baking,combine the cream of mushroom soup, milk and white wine
in a medium bowl. After the pork chops have baked for an hour,cover
them with the soup mixture. Replace foil, and bake for another 15
minutes.


Notes: I don't cook these nearly this long. After I pan fry, I put
the sauce in the baking dish, and set the pork chops on top. I don't
cover them with the sauce. I bake them until a probe reads 160
degrees, about 30 minutes. I serve the sauce on the side. In fact,
Steve makes a good point about cooking the chops in the sauce. I
think next time I will leave the sauce out of the baking dish, and
just make it on the stove, so the chops stay crispy.

> wrote in message
...
> Baked Pork Chops
>
>
> 6 pork chops
> 1 tsp garlic powder
> 1 tsp seasoning salt
> 2 egg, beaten
> 1/4 cup all-purpose flour
> 1 cup Italian-style seasoned
> bread crumbs
> 4 Tbs olive oil
> 1 (10.75 ounce) can condensed
> cream of mushroom soup
> 1/2 cup milk
> 1/3 cup white wine
>
>
>
> 1 Preheat oven to 350 degrees F (175 degrees C).
>
> 2 Rinse pork chops, pat dry, and season with garlic powder and
> seasoning salt to taste
>
> 3 Place the beaten eggs in a small bowl. Dredge the pork chops lightly
> in flour, dip in the egg, and coat liberally with bread crumbs.
>
> 4 Heat the oil in a medium skillet over medium-high heat.
>
> 5 Fry the pork chops 5 minutes per side, or until the breading appears
> well browned.
>
> 6 Transfer the chops to a 9x13 inch baking dish, and cover with foil.
> Bake in the preheated oven until internal temperature reaches 160°
> (about 20 minutes)
>
> 7 While baking,combine the cream of mushroom soup, milk and white wine
> in a medium bowl. After the pork chops have baked for an hour,cover
> them with the soup mixture. Replace foil, and bake for another 15
> minutes.
>
>
> Notes: I don't cook these nearly this long. After I pan fry, I put
> the sauce in the baking dish, and set the pork chops on top. I don't
> cover them with the sauce. I bake them until a probe reads 160
> degrees, about 30 minutes. I serve the sauce on the side. In fact,
> Steve makes a good point about cooking the chops in the sauce. I
> think next time I will leave the sauce out of the baking dish, and
> just make it on the stove, so the chops stay crispy.

I'd cook it even longer. Slow cooking tenderises meat. I agree about the
sauce maybe being cooked separately though. Also someone made the point
that these two casserales are probably better cooked on different nignts,
and not actually served together, I agree with that as well.

They both sound yummy though. Thanks.

Jen
>
>

> wrote in message
...
>
>>These sound really good. Care to share the recipes?
>
> Green Bean Casserole
>
> Topping
> 4 Slices White bread, quartered
> 2 Tbs Butter
> 1/4 tsp Salt
> 1/8 tsp Pepper
> 3 cups canned fried onions


Canned Fried Onions?????????? Never heard of it! I think I'd rather just
fry up some real ones.

Thanks

Jen

Jen wrote:

> > wrote in message
> ...
>
>>>These sound really good. Care to share the recipes?
>>
>>Green Bean Casserole
>>
>> Topping
>>4 Slices White bread, quartered
>>2 Tbs Butter
>>1/4 tsp Salt
>>1/8 tsp Pepper
>>3 cups canned fried onions
>
>
>
> Canned Fried Onions?????????? Never heard of it! I think I'd rather just
> fry up some real ones.


This isn't just sautéed onions. The recipe calls specifically
for crispy fried onions for the topping. Standard casserole
methodology here.

<http://www.frenchs.com/recipe/frenchs/product_ffo_o.jsp>

--
Reg

"Reg" > wrote in message
et...
>
> This isn't just sautéed onions. The recipe calls specifically
> for crispy fried onions for the topping. Standard casserole
> methodology here.
>
> <http://www.frenchs.com/recipe/frenchs/product_ffo_o.jsp>


I see now! I'm just so used to tinned things being in liquid. I don't know
if we have them here in Oz, but I'll still go fresh fried ones though
anyway.

Thanks

Jen

Jen wrote:

> "Reg" > wrote in message
> et...
>
>>This isn't just sautéed onions. The recipe calls specifically
>>for crispy fried onions for the topping. Standard casserole
>>methodology here.
>>
>><http://www.frenchs.com/recipe/frenchs/product_ffo_o.jsp>
>
> I see now! I'm just so used to tinned things being in liquid. I don't know
> if we have them here in Oz, but I'll still go fresh fried ones though
> anyway.
>
> Thanks

As long as it's crispy you'll get the right effect.

I've witnessed many a casserole served over the years, and I've
seen just about everything crispy you can imagine used for the
topping. Even stuff like corn chips. Here in the US there's an
entire trailer culture raised on the these things.

--
Reg

In article >,
Steve Wertz > wrote:

> I've never quite understood why you'd want to bread and fry
> something, then cover it with a gloopy sauce and bake.

Well, in 1970 that was the only way I knew how to make gravy. My bride
could only make pot roast with a thin gravy. Special meals usually
involved Campbell's cream of mushroom soup for "gravy". The result
wasn't bad, but I wouldn't do that now. Hmmm. Maybe I would for old
times sake.

> But I see these recipes all over the place so somebody must like
> them.

I make excellent gravy, but the thread of my life on how I learned to do
it is long and complicated for such a simple task. It started with my
mom passing the lore on to my wife who passed it to me. I kick my wife's
ass on gravy making now. Except for Thanksgiving turkey gravy.
In general, we're flour and water slurry folk with occasional forays
into the white sauce world which we do well.

leo

--
<http://web0.greatbasin.net/~leo/>

"Reg" > wrote in message
. com...
> Jen wrote:
>
>> "Reg" > wrote in message
>> et...
>>
>>>This isn't just sautéed onions. The recipe calls specifically
>>>for crispy fried onions for the topping. Standard casserole
>>>methodology here.
>>>
>>><http://www.frenchs.com/recipe/frenchs/product_ffo_o.jsp>
>>
>> I see now! I'm just so used to tinned things being in liquid. I don't
>> know if we have them here in Oz, but I'll still go fresh fried ones
>> though anyway.
>>
>> Thanks
>
> As long as it's crispy you'll get the right effect.
>
> I've witnessed many a casserole served over the years, and I've
> seen just about everything crispy you can imagine used for the
> topping. Even stuff like corn chips. Here in the US there's an
> entire trailer culture raised on the these things.

I've noticed you seem to have everything available in tins as well.

Jen

>Canned Fried Onions?????????? Never heard of it! I think I'd rather just
>fry up some real ones.

Funny you should mention that. The author specifically tried to avoid
them because he wanted to make everything from scratch. But he
couldn't get anything to come out as good as the canned fried onions.
Even with all the added work of dredging and frying. So he conceded
by mixing them with bread crumbs.

My wife claims to hate mushroom, and she didn't even pick them out,
this dish was so good.