For those in here that enjoy a good pork chop, what is your favorite way
to prepare them...in the oven, on a grill, in a frying pan, crock pot,
microwave, or how?

We have pork chops fairly often and mostly like to prepare them in the
oven, and seem to come out more tender. I've never met one, I haven't
like, no matter what seasonings are used, as it's all good, AFAIC.

Judy

your last sentence covers it, if i must eat meat i prefer a pork chop...
with mushrooms and rice is probably my favorite, floed closely by on the
grill, Lee
"Judy Haffner" > wrote in message
...
>
> For those in here that enjoy a good pork chop, what is your favorite way
> to prepare them...in the oven, on a grill, in a frying pan, crock pot,
> microwave, or how?
>
> We have pork chops fairly often and mostly like to prepare them in the
> oven, and seem to come out more tender. I've never met one, I haven't
> like, no matter what seasonings are used, as it's all good, AFAIC.
>
> Judy
>

On Mon, 11 Jun 2012 20:07:24 -0800, (Judy Haffner)
wrote:

>
> For those in here that enjoy a good pork chop, what is your favorite way
> to prepare them...in the oven, on a grill, in a frying pan, crock pot,
> microwave, or how?
>
> We have pork chops fairly often and mostly like to prepare them in the
> oven, and seem to come out more tender. I've never met one, I haven't
> like, no matter what seasonings are used, as it's all good, AFAIC.
>
I like grilled pork chops as well as anyone else, but the way I
prepare them the most is sauteed (just dusted with seasonings, not
bread crumbs) and then I make a cream sauce (sour cream) with lots of
mushrooms out of the pan juices and fond to serve over them.

--
Food is an important part of a balanced diet.

On Mon, 11 Jun 2012 20:07:24 -0800, (Judy Haffner)
wrote:

>
>For those in here that enjoy a good pork chop, what is your favorite way
>to prepare them...in the oven, on a grill, in a frying pan, crock pot,
>microwave, or how?
>
>We have pork chops fairly often and mostly like to prepare them in the
>oven, and seem to come out more tender. I've never met one, I haven't
>like, no matter what seasonings are used, as it's all good, AFAIC.
>
>Judy

Breaded, browned in a pan, finished in the oven.

Every other method is good too. Tonight, on the grill if not raining,
oven if it does rain. I like them about 1" thick.

On Mon, 11 Jun 2012 20:07:24 -0800, (Judy Haffner)
wrote:

>
>For those in here that enjoy a good pork chop, what is your favorite way
>to prepare them...in the oven, on a grill, in a frying pan, crock pot,
>microwave, or how?
>
>We have pork chops fairly often and mostly like to prepare them in the
>oven, and seem to come out more tender. I've never met one, I haven't
>like, no matter what seasonings are used, as it's all good, AFAIC.

First-- 3/4" thick, none of those 'center cut' jobs. Lots of
bone--- and a good 1/2" of fat around the edges.

fire up the broiler- make some rice- and steam some broccoli.

Then garlic salt the bejeesus out of them. I mean *really* garlic
salt them. Once they are done, there should be a crust.

Broil about 4" from the flame about 5 minutes-- flip and repeat
until just starting to blacken on the edges.

Pour the garlicky/salty fat on the rice and broccoli.

Eat most of it off the bones without the encumbrance of knives and
forks.

Brings me back to the 50s every time. [about once every other year]

Jim

"Judy Haffner" > wrote in message
...
>
> For those in here that enjoy a good pork chop, what is your favorite way
> to prepare them...in the oven, on a grill, in a frying pan, crock pot,
> microwave, or how?
>
> We have pork chops fairly often and mostly like to prepare them in the
> oven, and seem to come out more tender. I've never met one, I haven't
> like, no matter what seasonings are used, as it's all good, AFAIC.
>
> Judy
>

stuffed.

On Mon, 11 Jun 2012 20:07:24 -0800, (Judy Haffner)
wrote:

>
>For those in here that enjoy a good pork chop, what is your favorite way
>to prepare them...in the oven, on a grill, in a frying pan, crock pot,
>microwave, or how?
>
>We have pork chops fairly often and mostly like to prepare them in the
>oven, and seem to come out more tender. I've never met one, I haven't
>like, no matter what seasonings are used, as it's all good, AFAIC.

Shake n' bake style is best but I usually pan fry... cats don't like
breaded.

On Tue, 12 Jun 2012 07:31:40 -0400, Jim Elbrecht >
wrote:

> First-- 3/4" thick, none of those 'center cut' jobs. Lots of
> bone--- and a good 1/2" of fat around the edges.

Heh, except for the thickness - that's everything I hate about pork
chops (or steak for that matter). I hate bone and cut off most of the
fat cap before I begin cooking.

--
Food is an important part of a balanced diet.

Judy wrote:
>
> For those in here that enjoy a good pork chop, what is your favorite way
> to prepare them...in the oven, on a grill, in a frying pan, crock pot,
> microwave, or how?
>
> We have pork chops fairly often and mostly like to prepare them in the
> oven, and seem to come out more tender. I've never met one, I haven't
> like, no matter what seasonings are used, as it's all good, AFAIC.

Depends on several things:

1. How thick they are
2. How fatty they are
3. How hot or cold it is outside
4. How much time is available for cooking
5. What cuisine I'm hungry for at the moment


Bob

sf wrote:

>Heh, except for the thickness - that's
> everything I hate about pork chops (or
> steak for that matter). I hate bone and
> cut off most of the fat cap before I begin
> cooking.

Not in my way of thinking....I think ALL meat is better, cooked with the
bone in. I won't buy boneless pork chops, ribs, ham or chicken (unless I
want to cut it up for a casserole) as for me, the bone cooked into meat
adds way more flavor.

I think in my other life I musta' been a dog, as LOVE gnawing on bones,
and especially ones on pork chops! ;-) I don't care for fat on meat
though, and often trim it before cooking, and don't eat it on steak,
etc. after it's cooked either.

I am absolutely craving a pork chop right now, after reading how Jim
prepares it! I know what we're having for supper tonight. LOL

Judy

On Jun 11, 9:07*pm, (Judy Haffner) wrote:
> For those in here that enjoy a good pork chop, what is your favorite way
> to prepare them...in the oven, on a grill, in a frying pan, crock pot,
> microwave, or how?
>
> We have pork chops fairly often and mostly like to prepare them in the
> oven, and seem to come out more tender. I've never met one, I haven't
> like, no matter what seasonings are used, as it's all good, AFAIC.
>
> Judy

Back in the 50's my mom would bake them. She poured a can of Cambells
cream of mushroom soup on them. they were good them but probably not
so much now.

On Tue, 12 Jun 2012 10:01:06 -0700 (PDT), Chemo the Clown
> wrote:

> On Jun 11, 9:07*pm, (Judy Haffner) wrote:
> > For those in here that enjoy a good pork chop, what is your favorite way
> > to prepare them...in the oven, on a grill, in a frying pan, crock pot,
> > microwave, or how?
> >
> > We have pork chops fairly often and mostly like to prepare them in the
> > oven, and seem to come out more tender. I've never met one, I haven't
> > like, no matter what seasonings are used, as it's all good, AFAIC.
> >
> > Judy
>
> Back in the 50's my mom would bake them. She poured a can of Cambells
> cream of mushroom soup on them. they were good them but probably not
> so much now.

I remember my grandmother doing that! I don't remember my mother
using canned soup other than heating it up to serve as soup... and I
thought she was the queen of using canned food. Our vegetables always
seemed to come from a can.

--
Food is an important part of a balanced diet.

On Jun 12, 10:19*am, sf > wrote:
> On Tue, 12 Jun 2012 10:01:06 -0700 (PDT), Chemo the Clown
>
> > wrote:
> > On Jun 11, 9:07*pm, (Judy Haffner) wrote:
> > > For those in here that enjoy a good pork chop, what is your favorite way
> > > to prepare them...in the oven, on a grill, in a frying pan, crock pot,
> > > microwave, or how?
>
> > > We have pork chops fairly often and mostly like to prepare them in the
> > > oven, and seem to come out more tender. I've never met one, I haven't
> > > like, no matter what seasonings are used, as it's all good, AFAIC.
>
> > > Judy
>
> > Back in the 50's my mom would bake them. She poured a can of Cambells
> > cream of mushroom soup on them. they were good them but probably not
> > so much now.
>
> I remember my grandmother doing that! *I don't remember my mother
> using canned soup other than heating it up to serve as soup... and I
> thought she was the queen of using canned food. *Our vegetables always
> seemed to come from a can.
>
> --
> Food is an important part of a balanced diet.

You should have seen how excited my mom was when TV dinners came out!

On Tue, 12 Jun 2012 10:25:05 -0700 (PDT), Chemo the Clown
> wrote:

> On Jun 12, 10:19*am, sf > wrote:
> > On Tue, 12 Jun 2012 10:01:06 -0700 (PDT), Chemo the Clown
> >
> > > wrote:
> > > On Jun 11, 9:07*pm, (Judy Haffner) wrote:
> > > > For those in here that enjoy a good pork chop, what is your favorite way
> > > > to prepare them...in the oven, on a grill, in a frying pan, crock pot,
> > > > microwave, or how?
> >
> > > > We have pork chops fairly often and mostly like to prepare them in the
> > > > oven, and seem to come out more tender. I've never met one, I haven't
> > > > like, no matter what seasonings are used, as it's all good, AFAIC.
> >
> > > > Judy
> >
> > > Back in the 50's my mom would bake them. She poured a can of Cambells
> > > cream of mushroom soup on them. they were good them but probably not
> > > so much now.
> >
> > I remember my grandmother doing that! *I don't remember my mother
> > using canned soup other than heating it up to serve as soup... and I
> > thought she was the queen of using canned food. *Our vegetables always
> > seemed to come from a can.
> >
> > --
> > Food is an important part of a balanced diet.
>
> You should have seen how excited my mom was when TV dinners came out!

Heh, we had them once a week too. I think it was Friday. My favorite
was the Swanson's fried chicken with mashed potatoes. I still won't
touch a mixture of peas and carrots to this day. I absolutely hated
that part, but I loved the apple sauce dessert.

--
Food is an important part of a balanced diet.

On 6/12/2012 12:19 PM, sf wrote:
>> > Back in the 50's my mom would bake them. She poured a can of Cambells
>> > cream of mushroom soup on them. they were good them but probably not
>> > so much now.

> I remember my grandmother doing that! I don't remember my mother
> using canned soup other than heating it up to serve as soup... and I
> thought she was the queen of using canned food. Our vegetables always
> seemed to come from a can.

Mushroom soup on pork chops... and also on chicken. Grandma would add a
can of Franco American gravy to the pan after the meat was cooked... and
serve everything over noodles.

It was the inspiration for my Heart Attack Chicken that I posted last
year... I'll paste it below:

George L


Heart Attack Chicken

(not for food purists or the faint of heart)

approx 3- 4 pounds of chicken (I prefer boneless thighs)

1 can Cream of Mushroom soup
1 Can Cream of Chicken soup
1 small can mushroom slices ( or pieces)
1 cup mayo
1 cup shredded cheese

Pepper and seasonings to taste.... some paprika, cayenne, etc.

Mix everything together into one amorphous, gloppy mess, put in a pan
and bake covered until the chicken is done... about 350 degrees, usually
about an hour to 90 minutes. Take the cover off the last 20 minutes or
so to brown the top.

And if that wasn't enough... serve over noodles.... with a side of
Lipitor. <vbg>

George L

Chemo The Clown wrote:

>Back in the 50's my mom would bake
> them. She poured a can of Cambells
>cream of mushroom soup on them. they
> were good them but probably not so
> much now.

Back in the late 50's, when I was first married, a popular recipe was to
brown the chops and season with S&P and then cover them with sliced
onions and mix together a can of cream of mushroom soup with about 1/2
can water and pour over them and let them simmer awhile, till tender. I
remember it made good gravy, but haven't had them that way in a long
time now.

This is another way I use to fix them a lot, as hubby liked them so
well:

Chinese Oven-Fried Pork Chops

4 pork chops (trim fat)
1 egg
3 tbsp. soy sauce
1 tbsp. dry sherry
1/8 tsp. ground ginger
1/4 tsp. garlic powder
4 tbsp. dry bread crumbs (I always need more)

Spray a jelly roll pan (15 x 10") with cooking spray,
Beat together with a whip in a pie plate: egg, sherry, soy sauce, garlic
and ginger.
Sprinkle bread crumbs onto sheet of wax paper.
Dip chops in the egg mixture, then press into bread crumbs, coating
evenly on both sides.
Arrange in a single layer on pan.
Bake at 350º for 30 minutes. Turn over and bake 20 minutes longer, or
until chops are tender and show no pink. (do not overcook!)

Judy

On Tue, 12 Jun 2012 09:01:02 -0800, (Judy Haffner)
wrote:
>
>I think in my other life I musta' been a dog, as LOVE gnawing on bones.

Should I say that B woid? Ho! Ho!

On Tue, 12 Jun 2012 09:07:20 -0500, Sqwertz >
wrote:

>On Tue, 12 Jun 2012 05:56:48 -0400, Ed Pawlowski wrote:
>
>> Every other method is good too. Tonight, on the grill if not raining,
>> oven if it does rain. I like them about 1" thick.
>
>The problem we have around here is when they're at a decent price,
>they're cut 1/2" thick and often uneven. I wish they'd just leave
>whole racks on the bone rather than cutting them. But when they do
>that they cost twice as much.

Anywhere I've shopped whole loins cost a lot less than when cut into
chops... it's pretty simple to cut chops to any thickness one likes.
When I see nice looking pork loins on sale that's when I cut my own
chops and roasts. Whole loins typically cost half as much per pound
as chops.

On 12/06/2012 12:07 AM, Judy Haffner wrote:
>
> For those in here that enjoy a good pork chop, what is your favorite way
> to prepare them...in the oven, on a grill, in a frying pan, crock pot,
> microwave, or how?
>
> We have pork chops fairly often and mostly like to prepare them in the
> oven, and seem to come out more tender. I've never met one, I haven't
> like, no matter what seasonings are used, as it's all good, AFAIC.
>
>


Rub thin chops with salt, pepper, a bit of garlic powder, some oregano
and some fresh chopped mint and let them sit for an hour. Grill them for
a coupe minutes each side over a hot BBQ. They are tender and delicious.

On 6/11/2012 6:07 PM, Judy Haffner wrote:
>
> For those in here that enjoy a good pork chop, what is your favorite way
> to prepare them...in the oven, on a grill, in a frying pan, crock pot,
> microwave, or how?
>
> We have pork chops fairly often and mostly like to prepare them in the
> oven, and seem to come out more tender. I've never met one, I haven't
> like, no matter what seasonings are used, as it's all good, AFAIC.
>
> Judy
>

My daughter's boyfriend who just turned 18, grilled some chicken breasts
yesterday. When I was cutting a slice, I noticed that the breast was
kind of squishy and seemed undercooked. To my surprise, it was not. It
was a perfectly cooked breast. I have no idea how he did this. Next
time, I'll have to have him grill pork chops - you better believe that
I'll be watching his every move.

I've been the guy that cuts the pineapple in this family but he was
happy to cut up the one we had. This is fine with me because, I'm sick
of cutting up pineapples. He did a great job and even carries his chef's
knife with him. The could be the start of a beautiful friendship
although my daughter has a nasty habit of creating exes.

"dsi1" > wrote in message
...
> On 6/11/2012 6:07 PM, Judy Haffner wrote:
>>
>> For those in here that enjoy a good pork chop, what is your favorite way
>> to prepare them...in the oven, on a grill, in a frying pan, crock pot,
>> microwave, or how?
>>
>> We have pork chops fairly often and mostly like to prepare them in the
>> oven, and seem to come out more tender. I've never met one, I haven't
>> like, no matter what seasonings are used, as it's all good, AFAIC.
>>
>> Judy
>>
>
> My daughter's boyfriend who just turned 18, grilled some chicken breasts
> yesterday. When I was cutting a slice, I noticed that the breast was kind
> of squishy and seemed undercooked. To my surprise, it was not. It was a
> perfectly cooked breast. I have no idea how he did this. Next time, I'll
> have to have him grill pork chops - you better believe that I'll be
> watching his every move.
>
> I've been the guy that cuts the pineapple in this family but he was happy
> to cut up the one we had. This is fine with me because, I'm sick of
> cutting up pineapples. He did a great job and even carries his chef's
> knife with him. The could be the start of a beautiful friendship although
> my daughter has a nasty habit of creating exes.

If she does you could adopt him )

--
--

http://www.shop.helpforheroes.org.uk/

On Jun 11, 11:07*pm, (Judy Haffner) wrote:
>
> For those in here that enjoy a good pork chop, what is your favorite way
> to prepare them? I've never met one, I haven't
> like.
>
> Judy
>
>
My sentiments, exactly.

On 6/12/2012 9:45 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On 6/11/2012 6:07 PM, Judy Haffner wrote:
>>>
>>> For those in here that enjoy a good pork chop, what is your favorite way
>>> to prepare them...in the oven, on a grill, in a frying pan, crock pot,
>>> microwave, or how?
>>>
>>> We have pork chops fairly often and mostly like to prepare them in the
>>> oven, and seem to come out more tender. I've never met one, I haven't
>>> like, no matter what seasonings are used, as it's all good, AFAIC.
>>>
>>> Judy
>>>
>>
>> My daughter's boyfriend who just turned 18, grilled some chicken
>> breasts yesterday. When I was cutting a slice, I noticed that the
>> breast was kind of squishy and seemed undercooked. To my surprise, it
>> was not. It was a perfectly cooked breast. I have no idea how he did
>> this. Next time, I'll have to have him grill pork chops - you better
>> believe that I'll be watching his every move.
>>
>> I've been the guy that cuts the pineapple in this family but he was
>> happy to cut up the one we had. This is fine with me because, I'm sick
>> of cutting up pineapples. He did a great job and even carries his
>> chef's knife with him. The could be the start of a beautiful
>> friendship although my daughter has a nasty habit of creating exes.
>
> If she does you could adopt him )
>

I like your thinking. We were watching "Diners, Drive-Ins, & Dives" on
TV and the kid comes in and says "I love this show!" He plops down on
the sofa and just stares intently at the goings-on and seems mesmerized.
I'm hoping to take advantage of this situation. :-)

Judy Haffner wrote:
>
> For those in here that enjoy a good pork chop, what is your favorite way
> to prepare them...in the oven, on a grill, in a frying pan, crock pot,
> microwave, or how?
>
> We have pork chops fairly often and mostly like to prepare them in the
> oven, and seem to come out more tender. I've never met one, I haven't
> like, no matter what seasonings are used, as it's all good, AFAIC.
>
> Judy

I like them with apples & sauerkraut, sort of like this but I don't
use wine - I also rinse the kraut so it's not so salty:

http://www.food.com/recipe/pork-chop...d-apple-138620

On Jun 11, 9:07*pm, (Judy Haffner) wrote:
> For those in here that enjoy a good pork chop, what is your favorite way
> to prepare them...in the oven, on a grill, in a frying pan, crock pot,
> microwave, or how?
>
> We have pork chops fairly often and mostly like to prepare them in the
> oven, and seem to come out more tender. I've never met one, I haven't
> like, no matter what seasonings are used, as it's all good, AFAIC.
>
> Judy

Dredged in flour, s & p, browned on both sides, add a half a cup or so
of water, cover with 1 or 2 sliced onions, then cover and simmer
slowly for a couple of hours.

On Jun 12, 4:21*pm, merryb > wrote:
> On Jun 11, 9:07*pm, (Judy Haffner) wrote:
>
> > For those in here that enjoy a good pork chop, what is your favorite way
> > to prepare them...in the oven, on a grill, in a frying pan, crock pot,
> > microwave, or how?
>
> > We have pork chops fairly often and mostly like to prepare them in the
> > oven, and seem to come out more tender. I've never met one, I haven't
> > like, no matter what seasonings are used, as it's all good, AFAIC.
>
> > Judy
>
> Dredged in flour, s & p, browned on both sides, add a half a cup or so
> of water, cover with 1 or 2 sliced onions, then cover and simmer
> slowly for a couple of hours.

A couple of hours??

On Jun 12, 2:40*pm, tert in seattle > wrote:
> Judy Haffner wrote:
>
> > For those in here that enjoy a good pork chop, what is your favorite way
> > to prepare them...in the oven, on a grill, in a frying pan, crock pot,
> > microwave, or how?
>
> > We have pork chops fairly often and mostly like to prepare them in the
> > oven, and seem to come out more tender. I've never met one, I haven't
> > like, no matter what seasonings are used, as it's all good, AFAIC.
>
> > Judy
>
> I like them with apples & sauerkraut, sort of like this but I don't
> use wine - I also rinse the kraut so it's not so salty:
>
> http://www.food.com/recipe/pork-chop...d-apple-138620

What did you serve with it?

Chemo the Clown wrote:
> On Jun 12, 2:40?pm, tert in seattle > wrote:
>> Judy Haffner wrote:
>>
>> > For those in here that enjoy a good pork chop, what is your favorite way
>> > to prepare them...in the oven, on a grill, in a frying pan, crock pot,
>> > microwave, or how?
>>
>> > We have pork chops fairly often and mostly like to prepare them in the
>> > oven, and seem to come out more tender. I've never met one, I haven't
>> > like, no matter what seasonings are used, as it's all good, AFAIC.
>>
>> > Judy
>>
>> I like them with apples & sauerkraut, sort of like this but I don't
>> use wine - I also rinse the kraut so it's not so salty:
>>
>> http://www.food.com/recipe/pork-chop...d-apple-138620
>
> What did you serve with it?

roasted potatoes or oven fries, and a veg like peas works well

Judy Haffner > wrote:


>For those in here that enjoy a good pork chop, what is your favorite way
>to prepare them...in the oven, on a grill, in a frying pan, crock pot,
>microwave, or how?

For me it is best to brine them, then either grill them over charcoal,
or broil them under an electric element.

Steve

On 12/06/2012 7:37 PM, Chemo the Clown wrote:

>> Dredged in flour, s& p, browned on both sides, add a half a cup or so
>> of water, cover with 1 or 2 sliced onions, then cover and simmer
>> slowly for a couple of hours.
>
> A couple of hours??

Years ago I got a recipe off that old show for seniors, Over Easy, with
High Downs. Get a couple nice thick pork chops, cut a pocket it each
and stick a pitted prune inside. Season the chops with slat and pepper
and brown on both sides. Toss in some chunks of potato and carrots and
a small onion. Add about a cup of apple juice, simmer for about a half hour.

On Jun 12, 4:37*pm, Chemo the Clown > wrote:
> On Jun 12, 4:21*pm, merryb > wrote:
>
> > On Jun 11, 9:07*pm, (Judy Haffner) wrote:
>
> > > For those in here that enjoy a good pork chop, what is your favorite way
> > > to prepare them...in the oven, on a grill, in a frying pan, crock pot,
> > > microwave, or how?
>
> > > We have pork chops fairly often and mostly like to prepare them in the
> > > oven, and seem to come out more tender. I've never met one, I haven't
> > > like, no matter what seasonings are used, as it's all good, AFAIC.
>
> > > Judy
>
> > Dredged in flour, s & p, browned on both sides, add a half a cup or so
> > of water, cover with 1 or 2 sliced onions, then cover and simmer
> > slowly for a couple of hours.
>
> A couple of hours??

Yup...

On Jun 12, 7:14*pm, Dave Smith > wrote:
> On 12/06/2012 7:37 PM, Chemo the Clown wrote:
>
> >> Dredged in flour, s& *p, browned on both sides, add a half a cup or so
> >> of water, cover with 1 or 2 sliced onions, then cover and simmer
> >> slowly for a couple of hours.
>
> > A couple of hours??
>
> Years ago I got a recipe off that old show for seniors, Over Easy, with
> High Downs. *Get a couple nice thick pork chops, cut a pocket it each
> and stick a pitted prune inside. Season the chops with slat and pepper
> and brown on both sides. *Toss in some chunks of potato and carrots and
> a small onion. Add about a cup of apple juice, simmer for about a half hour.

Interesting, but I'll have to see if I have any slat in the
cupboard
I wonder how a dried apricot would work....

"dsi1" > wrote in message
...
> On 6/12/2012 9:45 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On 6/11/2012 6:07 PM, Judy Haffner wrote:
>>>>
>>>> For those in here that enjoy a good pork chop, what is your favorite
>>>> way
>>>> to prepare them...in the oven, on a grill, in a frying pan, crock pot,
>>>> microwave, or how?
>>>>
>>>> We have pork chops fairly often and mostly like to prepare them in the
>>>> oven, and seem to come out more tender. I've never met one, I haven't
>>>> like, no matter what seasonings are used, as it's all good, AFAIC.
>>>>
>>>> Judy
>>>>
>>>
>>> My daughter's boyfriend who just turned 18, grilled some chicken
>>> breasts yesterday. When I was cutting a slice, I noticed that the
>>> breast was kind of squishy and seemed undercooked. To my surprise, it
>>> was not. It was a perfectly cooked breast. I have no idea how he did
>>> this. Next time, I'll have to have him grill pork chops - you better
>>> believe that I'll be watching his every move.
>>>
>>> I've been the guy that cuts the pineapple in this family but he was
>>> happy to cut up the one we had. This is fine with me because, I'm sick
>>> of cutting up pineapples. He did a great job and even carries his
>>> chef's knife with him. The could be the start of a beautiful
>>> friendship although my daughter has a nasty habit of creating exes.
>>
>> If she does you could adopt him )
>>
>
> I like your thinking. We were watching "Diners, Drive-Ins, & Dives" on TV
> and the kid comes in and says "I love this show!" He plops down on the
> sofa and just stares intently at the goings-on and seems mesmerized. I'm
> hoping to take advantage of this situation. :-)

Too right!!!!!!!!!! I love him already ))

--
--

http://www.shop.helpforheroes.org.uk/

On Jun 12, 1:01*pm, Chemo the Clown > wrote:
> On Jun 11, 9:07*pm, (Judy Haffner) wrote:
>
> > For those in here that enjoy a good pork chop, what is your favorite way
> > to prepare them...in the oven, on a grill, in a frying pan, crock pot,
> > microwave, or how?
>
> > We have pork chops fairly often and mostly like to prepare them in the
> > oven, and seem to come out more tender. I've never met one, I haven't
> > like, no matter what seasonings are used, as it's all good, AFAIC.
>
> > Judy
>
> Back in the 50's my mom would bake them. She poured a can of Cambells
> cream of mushroom soup on them. they were good them but probably not
> so much now.

my Mom did roughly the same thing with beef tongue. Lovely stuff. At
least the front part is. At the back it's little tough and fatty.
You have to simmer the tongue first until tender. Peel, slice, brown,
top with shroomSoup and into the oven.

On Jun 13, 3:34*pm, A Moose in Love >
wrote:
> On Jun 12, 1:01*pm, Chemo the Clown > wrote:
>
> > On Jun 11, 9:07*pm, (Judy Haffner) wrote:
>
> > > For those in here that enjoy a good pork chop, what is your favorite way
> > > to prepare them...in the oven, on a grill, in a frying pan, crock pot,
> > > microwave, or how?
>
> > > We have pork chops fairly often and mostly like to prepare them in the
> > > oven, and seem to come out more tender. I've never met one, I haven't
> > > like, no matter what seasonings are used, as it's all good, AFAIC.
>
> > > Judy
>
> > Back in the 50's my mom would bake them. She poured a can of Cambells
> > cream of mushroom soup on them. they were good them but probably not
> > so much now.
>
> my Mom did roughly the same thing with beef tongue. *Lovely stuff. *At
> least the front part is. *At the back it's little tough and fatty.
> You have to simmer the tongue first until tender. *Peel, slice, brown,
> top with shroomSoup and into the oven.

My mom would make tongue sandwiches...very tasty!

On Wed, 13 Jun 2012 15:40:48 -0700 (PDT), Chemo the Clown
> wrote:

> On Jun 13, 3:34*pm, A Moose in Love >
> wrote:
> > On Jun 12, 1:01*pm, Chemo the Clown > wrote:
> >
> > > On Jun 11, 9:07*pm, (Judy Haffner) wrote:
> >
> > > > For those in here that enjoy a good pork chop, what is your favorite way
> > > > to prepare them...in the oven, on a grill, in a frying pan, crock pot,
> > > > microwave, or how?
> >
> > > > We have pork chops fairly often and mostly like to prepare them in the
> > > > oven, and seem to come out more tender. I've never met one, I haven't
> > > > like, no matter what seasonings are used, as it's all good, AFAIC.
> >
> > > > Judy
> >
> > > Back in the 50's my mom would bake them. She poured a can of Cambells
> > > cream of mushroom soup on them. they were good them but probably not
> > > so much now.
> >
> > my Mom did roughly the same thing with beef tongue. *Lovely stuff. *At
> > least the front part is. *At the back it's little tough and fatty.
> > You have to simmer the tongue first until tender. *Peel, slice, brown,
> > top with shroomSoup and into the oven.
>
> My mom would make tongue sandwiches...very tasty!


I like lengua (Mission style) burritos.

--
Food is an important part of a balanced diet.

Judy Haffner wrote:

> We have pork chops fairly often and mostly like to prepare them in the
> oven, and seem to come out more tender.

Look - veal chops! Yum!

I'm thinking of a rubdown with olive oil, sage and rosemary, and S&P,
then pan-fry. For sauce, deglazing with beef stock (no veal on hand)
and white wine, finish with butter.

Comments?

On Jun 14, 12:15*pm, George M. Middius > wrote:
> Judy Haffner wrote:
> > We have pork chops fairly often and mostly like to prepare them in the
> > oven, and seem to come out more tender.
>
> Look - veal chops! Yum!
>
> I'm thinking of a rubdown with olive oil, sage and rosemary, and S&P,
> then pan-fry. For sauce, deglazing with beef stock (no veal on hand)
> and white wine, finish with butter.
>
> Comments?

Sounds tasty.

On 6/12/2012 12:07 AM, Judy Haffner wrote:
>
> For those in here that enjoy a good pork chop, what is your favorite way
> to prepare them...in the oven, on a grill, in a frying pan, crock pot,
> microwave, or how?
>
> We have pork chops fairly often and mostly like to prepare them in the
> oven, and seem to come out more tender. I've never met one, I haven't
> like, no matter what seasonings are used, as it's all good, AFAIC.
>

Regardless of how I cook them, I like there to be just a little bit of
pink. Seeing pink means they are never dried out. My usual way is to
marinade and then pan cook them but I like them breaded, grilled, oven
baked and occasionally slow cooked, but the latter is my least favorite
way because they end up dried out and then only good smothered with sauce.

On 6/12/2012 11:38 PM, merryb wrote:

> Interesting, but I'll have to see if I have any slat in the
> cupboard
> I wonder how a dried apricot would work....

Heehee. That mystery ingredient again!