Originally Posted by Warpe

Used to be you had to cook them until they were really well-done but nowadays you can leave a hint of pink color in the meat. They dry out fast if they're overcooked.

Originally Posted by ensign_lee

she's uh...16.

Statutory rape, anyone?

Originally Posted by bigspenda73

I'll be making mine tonight, if I'm just going to do it in a skillet about how long will it take?

Originally Posted by bigspenda73

last time I did that I burnt 20 eggs i was trying to hard-boil.

Originally Posted by Warpe

Worcestershire sauce is good on porkchops. Just splash some on each side while you're cooking them.

Originally Posted by bigspenda73

I also should note I have these seasonings in my place:

salt
pepper
Lawry's seasoned salt
Lawry's garlic salt
olive oil
Worcestershire sauce

that's what I have to work with, what it to, what it do?

Originally Posted by kingnat

Dump a box of Uncle Ben's Wild Rice plus seasonings in casserole dish, pour in one can of cream of mushroom soup (already prepared with 1 can-ful of milk).

Originally Posted by boost

I suggest you buy bone in and 1 1/2-2 inches thick. You wont find these out at your local grocery store most likely, but if you go during business hours the butcher will be there and will cut them for you. If they ask what you are using them for just say "Im going to stuff them" theyll know whats up.

mm my favorite thing to do with pork chops short of stuffing them would be to kinda do a stovetop braise. You take a pan and put olive oil in it, get the oil hot then put in your garlic and onions. Press some fresh rosemary or thyme into both sides of your chop, also season it ldo. Sear both sides in the hot pan, then deglaze (poor in) some chicken stock and white wine, wine first so that you can cook out the alcohol. It should be maybe 1/4-1/2 inches deep or something like that. Cover the pan and reduce heat to low. Cook til the chop is medium. Remove the chop and tent it with foil, do not cut into it until its rested except to check its doneness. If you have no remaining liquid, add some more stock, otherwise wisk in about a tablespoon or two of butter. Do not melt the butter into your sauce, whisk it in. Poor on top of your chop and eat.

I like this with mashed potatoes and brocolaccini or asparagus. Alternatively you can peal and cube your potatoes, par steam them, then toss them in the pot with the chop. Theyll pick up some juice and taste really good.

Originally Posted by jyms

I used to love porkchops. Now, they smell like ass to me, I miss hte old days. Spenda, pork is very lean and needs to be cooked right or it'll dry out. Cook it the same way you would a chicken breast.

Originally Posted by Trikflow77

the way i cook them is to brine them for 2-6 hours. This will keep them from drying out. I like to make an apple chutney or my fav. some homemade cherry barbecue sauce to baste on them after they hit the grill. great stuff.......

brine chops in a 1/4 cup salt 1/2 cup sugar in a quart of cold water.
make sauce

1 tablespoon vegetable oil
2 cups chopped onions
2 garlic cloves, minced
1 tsp red pepper flakes
3 table chipotle adobo sauce from a can
2 12-ounce bottles (ketchup-style) chili sauce
1 bag frozen cherrys or 1 pound fresh pitted
1 cup cherry cola or regular cola
1/3 c brown sugar
1/4 c balsamic vinegar if its good, 1/8 c if cheap


saute onions garlic, add pepper flakes, then add everything else and reduce heat. still often and simmer for at least 1 hour. Let cool, then either keep it like that or toss it in a blender and smooth out. Use the chili sauce bottles and fill them up, use the rest on the chops. Will make enough sauce for a few weeks and it keeps that long.

season chops with salt and pepper, throw on grill, and brush with sauce while grilling. You can marinate in the sauce but i dont because it burns some on the grill and doesnt have the same flavor.