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  • Pork Chop Emergency

    7 posts, 4 voices, 679 views, started Nov 11, 2009

    Posted on Wednesday, November 11, 2009

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      Pork chops are one of my least favorite things to cook, they really have to be “babied” to keep from drying out. I have a few standby methods BUT...

      I just peeked in the fridge at the package I got on sale yesterday and it is a cut I never used before, I must have gotten them by mistake.  They are they are “sirloin end chosps” and they are biiiiig.  I don’t what I was thinking.  They look like steaks and are boneless.

      Anyone have any insight here?  Should I cook them like any other loin chop? I was thinking of tossing them in batch of tomato sauce and letting them cook down all day.  My grandmother did this once in a while and we always fought over the chops in the end, as they were so tender and good.  They would flavor the sauce nicely and get reallllyy smalllll.  Would this be a waste of a “good” cut than I am just not bright enough to use correctly?

       My other standy methods are a homemade shake and bake type thing in the oven, pounding them out, flouring them and sauteeing after they brown up with a white wine sauce or marinating and grilling.

      Thanks all...



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        • 0 votes vote up vote up

          Cathie Beck wrote Nov 12, 2009
        • Melissa, I’ve only learned how to cook pork chops this summer from the Rachel Ray
          show on tv. Brown them on each side, cover and turn the burner down to low, cook
          on each side for 4 or 5 minutes, depending on how thick they are. How thick are the
          chops you bought?  

          With really big pieces of meat, I slice them thin to add to stir fries or pasta dishes
          with a lot of vegetables. I start the vegetables and add the meat when the veggies
          are almost cooked.  

          My favorite pork dinner is a whole sweet potato cooked in the microwave, the slow
          cooked chop and applesauce.  oh Yum!  

          Cathie



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        • 0 votes vote up vote up

          Cynthia Schmidt wrote Nov 12, 2009
        • I’m just getting to the site - too late for the pork chops. But I’ll share anyway. I put them in a deep skillet and brown them on each side, turn the heat down, pour in some white wine, let it sizzle to get the alcohol cooked out of it, then I cover the pan and cook for only about 10 minutes or so. Turn once during this time and when a thermometer registers 145 or 150 they‘re done



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        • 0 votes vote up vote up

          Cathie Beck wrote Nov 14, 2009
        • Melissa, I’m glad your chops experiement worked out well for you. I’m thinking I
          want to try Cynthia’s with the white wine and then yours with the Italian dressing
          marinade.  I eat a lot of pork.  

          Cathie



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