Pork Chops

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

Cooked or raw, pork chops should never go unrefrigerated over two hours.

It depends on if the chop is lean or lean with fat. It depends on method of cooking too.

braised with fat: 401 Braised lean: 308

lean chopped broiled: 262 chop with fat broiled: 358

lean chop roasted: 272 chop with fat roasted: 346

Depends on the cut of steak, but generally pork is a fattier meat.

Yes, always. It ensures that both sides have been cooked and you will not have to deal with the problem of raw pork... Although raw pork is not as dangerous as raw chicken, it's still a 1 in 4 chance of getting you or someone you're cooking for very sick if the pork is not cooked all the way through.

Some of the best healthy recipes for pork dishes are found at the site Cooking Light. A couple that are noteworthy are pork chops stuffed with feta and spinach. There is also the spiced pork chops with apple chutney.

i like to cook mine on a sheet of tenfoil with vegetable oil for bout 15- 20 then move them over on the rack for bout 20-25 mintues

It started in March 1953 and ended in July 1953. That answer it? XD

There are about 204 calories in 3 oz of bone-in pork chop.

Depends on how thick they are. If they are 3/4 of inch and you are frying in oil at 350 to 375 degrees, about 15 minutes TOTAL. Six or seven minutes on the first side, eight on the second.

You'll get much better results if you pan grille, at medium high heat using grapeseed oil and seasoning well. Just a thin layer, enough to keep it from sticking. Heat the pan first, then put in the oil, swirl the pan to spread the oil, and grille, six to seven minutes on the first side, eight on the second, don't let the oil smoke (too hot - need to start over).

Anything over 3/4 of an inch generally won't pan fry well. Thin chops will need less time, really thin chops (sometimes called breakfast cut) can be done in as little as six minutes on medium high, 3 and 3.

In the United States you no longer have to cook pork to well done, and can cook to medium or medium well if you'd like.

Pork chops should be baked for 45 minutes, in a convection oven, at a temperature of 325°. Pork chops should not be considered done until the internal temperature is a minimum of 165°.

200 mg