No, the line "pork chops and applesauce" is actually from the character Peter Brady in an episode of "The Brady Bunch." It's not associated with Winnie the Pooh.

It probably wouln't kill him, but I wouldn't want him in the house for a couple of days.

Trial and error is the only advise I have for you, I'm no chef but I would say no longer than ten minutes, I wouldn't have answered is it you had a reply already, I hope you get what you are looking for.

There are two ways that I've found that still retain the crunchy texture of the fried breading.

1) Place pork nuggets on a shallow baking sheet lined with parchment paper. (The paper absorbs some of the moisture that erupts from the food as it reheats.) Heat in pre-heated 350 degree oven for about 10 minutes. This method also works the best with any other leftover deep-fried food. It won't be the same as 'fresh-cooked', but it will be the closest you're likely to get.

2) If you're in a hurry and have a toaster oven, you can use your broiler pan or place the nuggets directly on the oven's baking rack (provided the nuggets are large enough not to fall through the spaces in the rack). Set the 'Toast' function to medium dark, but keep an eye on them. If they brown too quickly, then pull them out before the timer goes off.

put 57 sauce an bar-bqe sauce on them ,and cook at 350 for 1 hour in oven..*****

Meats are kept better in the freezer. Meats can be kept in the refrigerator for 3 to 4 days if raw and 1 to 2 days longer if cooked. Always place cooked meats in an airtight container.

There are approximately 170 calories in a 3 ounce, plain grilled, pork chop.

I don't recommend to boil, just putt chops in the pan with hot watter(95 Celsius) and wait until water is cooled down to ambient temperature. This take a while, i guess an hour. This method provides you with juicy chops.

PS. i didn't calculate exact amount of watter per chop, but you need about 5-6 liters per 2-3 chops a 200grams.

It depends on how you are planning on cooking them. Usually a wet marinade (even as simple as Italian Dressing) can do the trick. If you are wanting to tenderize them without adding flavor, you can soak them in Buttermilk (in the refrigerator) approximately 8 hours, then cook them as normal. If you are cooking them on the stove top, because they are leaner than bone-in pork chops, you would need to add a small amount of fat (ie. butter, olive oil, margarine). If you are grilling them, or are going to BBQ them, the marinade will suffice. Just be sure you allow them to "rest" before cutting them, for at least 5 minutes. This allows the juices to remain inside, whereas if you cut them immediately, the juices will run out, causing them to seem dry.

Sprinkle both sides of the chop with salt and pepper, preheat the frying pan for about 20 seconds. Then cook for 4 minutes turn the chops over then cook for further 4 minutes.

350 till white inside, usually takes like 45 mins depending on oven u use :) remember to check them and flip half way

Yes, you can boil frozen brats but they may end up a little dry when finished.

I would boil them in water or beer (covers the brats completely with liquid) for about 30 minutes. Brats should not be pink inside - I would suggest cutting one in half to check. Throw some onion and garlic in the water to add extra flavor.

Finish them up on the grill, turn frequently and grill until outsides are crisp.

You can also finish them up in high temperature oven or under broiler...again only until outsides are crisp or a nice deep brown color.

Pork roasts come from pigs. The name of the roast usually indicates the part of the carcass from which the roast was cut. A loin roast comes from the side of the animal, a shoulder roast comes from the shoulder of the pig, and so forth.

It depends on what kind of meat you use and how much it weighs.

It is possible to steam pork chops, however, you would get a much more delicious result by broiling them. If you do not want to broil them, you can also cut them up into bite sized pieces and stir fry them or put them into a stew, which is also better than steaming. Make a nice pork stew, with onions and potatoes. Steaming is better suited to making rice, or broccoli.

#1 technique: dip chops first in egg mixed with a little milk, roll in flour and place in a pre-heated baking pan in melted butter. Oven fry at 350 degrees F until golden brown and tender.

#2 technique: place chops in baking pan, cover bottom of pan with water, seal in tin foil and bake slowly (300 degrees F) for an hour or more. Remove foil the last 15 - 20 minutes of cooking to allow meat to brown, turning meat after 5 - 10 minutes. Chops are very tender prepared in this way.

#3 technique: slightly grease bottom of baking pan and bake chops uncovered at 350 degrees F for 45 minutes or until as tender as you wish, turning them half-way through cooking time.

at 200c or just the highest heat your oven goes

It depends on how you cook them.

dont fry them

you can bake them, smother them on the stove or grill them