Pork Chops

This depends on whether the ribs are precooked or not. It is best to precook ribs by boiling them with spices to taste for about 30 min before grilling. This cuts down grilling time by 80%. If the ribs are raw you will have to grill them for about 45 min to an hour depending on how hot the grill is and if there is a cover on the grill. It will cook sooner if there is a lid to cover them to keep in the heat to help with the cooking. Make sure you turn the ribs often to insure even cooking.

Some easy recipes for dinner are: Tuna casserole, baked chicken with pasta, quiche, pizza, chicken stroganoff, shrimp and broccoli with rice, potato salad and chicken, rice and bean burritos, clam chowder, to name a few.

how long you cook a pork roast in nuwave oven

It is generally not a good idea to grill frozen meats without first defrosting them. The reasons are simple: (1) the meat will take longer to cook, and (2) there is always a risk of not killing any bacteria or parasites by not cooking the meat thoroughly. Also, the chops can turn out dry and tasteless for a number of reasons, mostly because everyone I've seen attempt to cook frozen chops overcooks them.

The better method is to take them out of the freezer, defrost them in cold water (inside a ziplock bag)for 15 minutes, and place them in the refrigerator to continue defrosting. Once defrosted, marinate them with a liquid baste or cure with dry rub for over 24 hrs. The point here is to break down the fibers (i.e. tenderizing). I cook them directly on the flames (gas = medium-high or charcoal = when coals are thoroughly lit) about 2 - 4 minutes per side.

This is a roundabout way of saying not to cook frozen meats of any kind for taste and health reasons. hoe this helps.

Dallas, TX

By smoking them, of course.
Smoking is a process of cooking things for a long time at a relatively low temperature (and using a process that produces smoke, hence the name). You want to make sure the interior temperature of the pork reaches at least 165 degrees Fahrenheit (a little higher is probably better). One way to do this is to build a fire in a grill, but not put the pork directly over the fire (building a fire at each end of the grill and putting the pork in the middle works well), and let it cook for several hours (again, go by temperature, not just by time). You will probably need to add coals/wood/whatever fuel you're using to the fire several times to complete the process.

You bake them at 425 degrees for 30 minutes. Trust me.

For thin pork chops, it's best to cook them to an internal temperature of 145°F (63°C). This ensures they are safely cooked while remaining juicy and tender. Use a meat thermometer to check the temperature in the thickest part of the chop, and allow them to rest for a few minutes after cooking before serving.

There's a lot of different ways to prepare them. My personal favorite is in the Mediterranean method, which can be found at http://allrecipes.com/Recipe/Mediterranean-Grilled-Pork-Chops/Detail.aspx

Yes, brown first, then season (salt draws the moisture to the surface, so you don't want to season before you brown). They turn out best when cooked in a dutch oven (moist and tender). 350 to 375 degrees. 1 inch chops - 45 to 55 minutes, 1 1/2 inch chops - 60 to 70 minutes, 2 inch chops - about 1 1/2 hours. At higher altitudes you'll have to cook longer. You'll know it's done when the center is no longer pink. Always check. Hope this helps! :o)

http://books.google.com/books?id=fXbSl315cfQC&pg=PA181&lpg=PA181&dq=white+spots+on+pork&source=bl&ots=GN_6UNj_rx&sig=1Gclg74Y9EOWx0aWL3UmUSydkcM&hl=en&ei=rLzfSeqyMZDrlQeRkMzgDg&sa=X&oi=book_result&ct=result&resnum=9 Found this article very helpful

no...I had to take mine to the vet for bleeding and pork was to blame because he couldn't digest it.

Pork sausages have on average 1 g salt. This goes also for Frankfurter's or Wiener sausages. Spicy dry pork sausages may have a much higher sodium content.

Source: http://oto2.wustl.edu/men/sodium.htm

If they are still in packaging, you can keep an uncooked pork chop in the refrigerator for a maximum of 4 days before they start to go bad. Keep them frozen until you are ready to cook them.

It is to do with the amount of myoglobin, an oxygen-carrying protein found in the muscle tissue of animals. There is more myoglobin in beef, than pork, and it is this that turns brown when it is cooked.

Most standard pork chops contain eight ounces. There is no law about this, so it is best to ask the supplier.

A breaded pork cutlet is 7 Weight Watchers points.

1 minute per side

Thin cut pork chops should be baked at 350 degrees for about 20 minutes or until the internal temperature is 145 degrees to ensure meat is fully cooked.

When you bake butterfly pork chops you cook them according to the size they are. Generally it does not take pork chops long at all to cook. So about 350 degrees for 25 minutes should be good.

Personally I would either grill or place on a griddle until fully cooked or if intending to serve with a sauce or gravy you could 3/4 grill / griddle and finish off in the oven immersed in the sauce / gravy

Millions of dollars!

Jk just about 3 bucks?

Millions of dollars!

Jk just about 3 bucks? that's only if you live on planet facking rip off

This depends on many things: 1.) Where you live dictates transportation costs to the store. 2.) What quality is the meat? 3.) How is the meat raised? 4.) Who are you buying it from? 5.) In what quantity? In other words, call your local grocery store and stop being such an idiot.

300 degrees 45 minutes