Pork Chops

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.

You really really shoudln't. Bacteria begins to grow as soon as food cools down, which is why anything perishable (meat, dairy, etc.) should not be eaten after being left out for only 2 hours. Eating meat left out overnight can result in you becoming sick, whether it's simple food poisoning, or something much more serious such as Botulism. Stay safe and don't eat it.

You can refrain from salting the pork at all until they are just about done...that will help a great deal with the tenderness. Also, using a pressure cooker is guaranteed in tenderizing pork no matter how firm it is.

7 hours

5.32 oz

1 oz = 28.34 grams

1 gram = 0.03 oz

NO. Pork chops are from pigs, not cows.

well from my knowledge of cooking i would say yes.

No. You will get food poisoning if you eat them

any part from the shoulders to the thigh :) -Savannah b Moore xoxo

Pork Chops are elastic because the demand can shift due to the effects of substitute markets such as Beef and Chicken.

Jimmy Durante? or Peter Brady? or Both?

You need to solve it by your own hwhhe

when fresh pork chops are frozen they will last 6 - 8 months in the freezer if packaged properly. The correct packaging prevents them from becoming freezer burnt.

To warm up a fully cooked smoked pork chop, preheat your oven to 350°F (175°C). Place the pork chop in an oven-safe dish and add a splash of broth or water to keep it moist. Cover the dish with aluminum foil to prevent it from drying out, and heat for about 10-15 minutes or until the internal temperature reaches 145°F (63°C). Alternatively, you can warm it on the stovetop in a skillet over low heat, turning occasionally until heated through.

A few hours. As long as the meat is thawing it will be fine to leave it out. If you put it in warm water it will thaw quicker. As the water cools replace it with warm water. The meat will thaw 65% faster this way. Happy cooking :)

160 degrees

The best way to prevent a pork chop from drying out in the oven is to actually brine it before cooking it. Like a marinade, a brine is basically a salt infused liquid that the meat is soaked in prior to cooking. The salty liquid actually helps the meat absorb more moisture so that it is less likely to dry out when exposed to baking.

The calorie content depends on the quantities (weights) of the pork chop and white rice. For the calories in pork chops by weight, and the calories in white rice by weight, please see that page links, further down this page, listed under Related Questions.

Vacuum-sealed meats can last for up to a year, but the flavor gradually fades after the six-month mark. While the meat will still be edible a year or more later, it won't taste all that great.

If there is no expiration date, or it is not vacuum-sealed or in modified air packaging, I don't recommend eating any meat that's been sitting around for a week, even if hasn't begun to smell yet. If you must eat it, cook it very thoroughly, but I still don't recommend it. A week is a long time for bacteria to grow, and you'd be almost begging for food poisoning.

white heat

pig is cut in two (from head to tail) then you cut down between the ribs through the backbone (trim of excess ribs till they look like the ones that you buy) the best chops are the 6 furthest from the head (remember it is now a half pig) the next 6 vertebrae on the way to the tail are called loin chops and in my opinion are the best of all chops.

Pork Chops come from across the loin. They fall into three categories near the shoulder end, near the sirloin end, and the classic pork chop shaped center chop.

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.