Pork chops become tough by OVERCOOKING. It is important to cook pork to temp. so any harmful bacteria will be cooked out. Pork chops do not take very long if they are med. / thin, bone in. I enjoy my chops a bit pink in the center to ensure they are not tough. I think I'm one of a few who actually orders their pork med. rare.
Liquid pork chops are pork chops cooked in some sort of liquid.
Pork chops are a cut of pork, which comes from a pig. It is not chicken.
You could get the information on the nutritional value of baked pork chops from Spark People. Fat Secret compares the nutritional value of baked pork chops and broiled pork chops.
No. You should never refreeze raw meats. You can, however, cook the pork chops and then freeze them.
Make any one of the Mongolian beef sauce recipes. You can choose your flavors by reading different recipes. Preheat the oven to 300 degrees Punch each chop several times with a fork. Go deep into the meat. This will allow moisture back into the meat (since it lost moisture and got tough). Put the pork chops flat in a 9" casserole dish or a dutch oven depending on how many pork chops you've made. Pour enough Mongolian sauce over the pork chops so that each is either covered or near to it. Slow roast for 1 1/2 hours. VOILA - perfect pork chops ready to eat! And the flavor is awesome!
Not usually. Smoked pork chops do exist and they taste more like ham.
bacon,pork,pork chops, some dressings
30 large or 40 smaller chops per a 260lb hog.
NO. Pork chops are from pigs, not cows.
from a pig
Pork chops only get slimy if they are starting to go bad. If pork loses its color, has a slimy texture, or a foul odor it should not be consumed.
The ISBN of When Will Jesus Bring the Pork Chops? is 978-1-4013-0134-7.