How do you cook frozen stuffed pork chops?

Answer 1

Pick up each chop and really push in the stuffing so that it isn't crumbling and falling out. Season with salt and pepper on all sides of the chops. Heat a skillet to medium high with 1/2 stick of butter and 2 Tbs Olive Oil. Brown the chops on each side for approximately 3 minutes, per side.

Preheat oven to 375. When the chops are golden brown on each side, remove them to a shallow backing pan. I like to stand mine up, so the stuffing side is at the top. Evenly pour the melted butter & oil over the tops of the chops. Bake for approximately 35 minutes, to 1 hour, depending on the size of your chops.

Answer 2

How to cook a frozen pork roastDefrost first. If you do not have time to defrost first; put in the oven @ 250 F. for about 1 hour. Take it out, season it. Turn your oven up to 350 F. Put in the oven for 1.5 - 3 hours (according to size of roast). Make sure roast is cooked all the way through! Take out and cove with a tea towel until ready to cut and serve. Enjoy

I agree that you need to defrost it first. Here's an excellent clue not only for pork, but for any roasts. In a bowl, add flour and all seasonings that you enjoy on your roast, (for pork garlic powder is a must), although , if everyone in your house loves garlic cut a couple of cloves in thin slivers, make slits with a sharp knife & shove the thin slivers right into the roast. Okay, mix all the contents in a bowl and pat it all over the roast. This ensures that all of the moisture will stay inside the roast and make it very tender as long as it's not overcooked. You can still pour broth over the roast while it's cooking, just wait at least 20-30 min., so you don't knock off the seasoning mixture. You'll still get plenty of liquid for gravy. Enjoy and good luck.

By the way, I put the roast on a rack when I put it into the oven, otherwise you'll again lose the seasoned flour.

Answer 3

to cook your frozen stuffed chops you should put them in the fridge overnight and let thaw then you can cook them in the oven,or on the grill. The grill is were i perfer to cook. make sure you cook them at a low temp on the grill though because you want them to cook all the way through.

Answer 4

To cook a frozen pork loin, start by preheating the oven to 350 degrees Fahrenheit. Put the frozen pork loin in a shallow baking pan on top of a roasting rack with the fat of the pork loin facing upwards. Next, cook the pork loin for about 20-30 minutes per pound. Insert a meat thermometer, and test the meat after cooking. When internal temperature of the meat is 150 degrees Fahrenheit, the meat is ready to be taken out of the oven. Cover the roast with aluminum foil, and let it sit for 30 minutes before serving.

Answer 5

The first thing I would do is thaw them. The safest way to do that is to put it in a large pot of cold water (I am assuming they are shrink wrapped in plastic). Just keep checking them until you can tell they are fully thawed. The package will be easy to bend.

After that, remove from package, rinse under water to clean them, and pat dry with paper towels. If the ribs are spare ribs, I would trim them st Louis style. Here's a great step by step on how to do that.

http://www.virtualweberbullet.com/spareribprep.HTML (just copy and paste this address in your address bar and hit "enter")

If they are baby backs, they don't take much prep work. Here is a link to that prep.

http://www.virtualweberbullet.com/loinbackribprep.HTML

The important thing, if you are dealing with spareribs, is to take off the membrane off the back of the rib because it is tough to eat. The other important thing to know is that there are two membranes, and you only want to take off the top one. If you take off the bottom one, the whole thing will fall apart during cooking. The links above should walk you through it. The baby backs generally have such a delicate membrane, I don't notice it so much. It's also really hard to take off (at least for me). So I wouldn't bother to take off the baby back membrane. You might want to do some minor trimming.

At this point, you could pretty much use any recipe on the web. There are lots of ways to cook them. Some have great success in the oven, and others smoke them in a smoker so they can get that extra wood smoked flavor in them. Do a search on the web for recipes and try it.

Personally, I like to put a super thick coating of regular mustard on and then sprinkle liberally with a favorite dry rub. The mustard doesn't taste like mustard after cooking, and it's thick enough to hold a lot of seasoning in it. There are lots of recipes on the web for dry rubs (blend of spices), but I would recommend that you keep the salt out of the rub and put that on separately so that you can put on as much rub as you want with out making it too salty. If you decide to go the mustard route, try not to press the seasoning in the mustard. It will get all over your hands and be difficult to get off. I coat with mustard, sprinkle as much salt as I think would be adequate, then load the dry rub on thick without pressing (both sides). After it cooks, the coating with be that tasty brown chewy yumminess on the outside.

I also glaze with a bbq sauce during the last 15 min of cooking.

Cook times also vary greatly depending on what recipe you are doing. Some love to do low and slow. Other recipes, for those who are not as hard core about their ribs are much faster times that can still give decent results. Many of these recipes require wrapping in foil for part of the cook time, which can help greatly with the tenderness as it keeps the moisture in the foil.

I am assuming from your comment above that you are not used to cooking on a regular basis. From that assumption, I would recommend that you try cooking them in an oven, since it will be much easier. Do a search for "pork ribs recipe oven" and I am certain you will get a zillion search results. Once you find a recipe that looks good to you, you can just follow the instructions on that.

Answer 6

First, use vegetable oil, then ALWAYS drain out the grease.

Answer 7

yes you can