Sunday, April 24, 2016

Cooking pork chops by newbie

I buy the cheapest stuff so the cuts are not always great nor consistent. In general, I found pan-frying the pork until brown on both sides then putting in the over for 20 minutes (at 350) has worked for me. The chop is around 1/2 to 3/4 inch thick.

1 inch thick was still pink in the center near the bone. 25 minutes worked for me. And use less time if the cut is thinner.

Day 2:
15 minutes at 400 degrees seem to work better after browning both sides with a non-stick pan. Not as dry and less raw in the middle by the bone..


For something extra:
http://www.asweetpeachef.com/entrees/garlic-roasted-pork-chops/

  • 5 ingredients and I have all of them! :D
  • In the picture looks thinner, recommends 400 for 4-5 minutes (but there is flipping the chops around the 2 minute mark). Also boneless.
  • I like there is a recipe type, if only I can figure out how to just filter by easy recipe types.


http://damndelicious.net/2015/01/31/easy-pork-chops-with-sweet-and-sour-glaze/

  • I may try as I usually have most of those ingredients or easy to find
  • This also uses 400 for 8-10 minutes (I'll have to try that next time)

http://www.food.com/recipe/pork-chop-sandwich-292269

  • Looks tasty. I probably won't try this any time soon as it includes batter and frying... both of which is too messy for my taste ;) 


http://www.chowhound.com/food-news/160530/9-reasons-to-cook-pork-chops-tonight/

  • Super fancy. I will probably never try cooking these.