How do I cook pork chops?

[mugsy]

Ok, so mine isn't pork chops, but, it's pork...

Get a pork loin and mariniate (and then bake it with the marinade) with olive oil, lemon juice, oregano, and garlic. I usually marinate for a few hours in the pan where I'm baking it and then turn the oven on at about 300 and cook it for about 2 hours (this is a whole loin too). I baste it about every 1/2 hour.

I have friends over for dinner and Steve won't let me make anything else because he loves it so much! His wife just laughs at him when he takes a bite! Usually it is so tender it melts in your mouth.

I would think with some minor modifications, it would work for chops too.

[RICHARD]

Ok, so mine isn't pork chops, but, it's pork...



I would think with some minor modifications, it would work for chops too.

LOL, we can start the Pork Channel now!

[joycenalex]

richard, if you saute 1-2 sliced celery ribs and 1/2 c of cut up onions, you'll have my moms' recipe for smothered pork chops

[RICHARD]

richard, if you saute 1-2 sliced celery ribs and 1/2 c of cut up onions, you'll have my moms' recipe for smothered pork chops

LOL, stupid man question again.

Do you take the chops out, sautee the veggies and serve them 'separately'?

LOL, I need more instructions! Thanks!

[Medusa]

Again, it isn't pork chops but it's pork. Ever tried Bobby Flay's recipe for pulled pork? It's fabulous! I'll have to look it up because I haven't made it in a while but it's really good!

[joycenalex]

sorry richard, i wasn't very complete in answering that one. after the pork chops are cooked, place them on a plate at the back of stove top, hold the chops there so they stay warm. saute the onions and celery till tender crispy, mom browns the flour, on low heat, then if the pan drippings are too "thick", she'll add, slowly, so lumps won't form, a little bit of chicken broth (more about that in a minute) ...you can use chicken bullion, but it's too salty for me. when the flour/drippings mix bubbles, stir the pan bringing up any crusty bits from the pan bottom, then put the onion/celery mix in, stir till veggies are coated, place it on top of the chops, and enjoy. i have done a version of this with boneless chicken breasts, and added a large pinch, about 1/2 teaspoon, of poultry seasoning to the gravy as it browns. for the chicken broth...mom taught me to freeze homemade chicken broth in ice cube trays dedicated for this then when frozen, take them out of the trays, put them in a ziplock bag and keep them in the freezer for things like this, where you need a little bit of liquid for a gravy, you nuke 1-2 cubes just till melted, you can use canned chicken broth too.

[RICHARD]

sorry richard, i wasn't very complete in answering that one. after the pork chops are cooked, place them on a plate at the back of stove top, hold the chops there so they stay warm. saute the onions and celery till tender crispy, mom browns the flour, on low heat, then if the pan drippings are too "thick", she'll add, slowly, so lumps won't form, a little bit of chicken broth (more about that in a minute) ...you can use chicken bullion, but it's too salty for me. when the flour/drippings mix bubbles, stir the pan bringing up any crusty bits from the pan bottom, then put the onion/celery mix in, stir till veggies are coated, place it on top of the chops, and enjoy.

I can do that! Thanks for the info and recipe!

[RICHARD]

I was tired and wasn't in the mood to really cook so I tossed some PCs on the barbie today....I gave the a BBQ sauce basting....


They were delicious.....I still have some recipes to go!