Pork Chops

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

For a 6oz pork chop there is no carbs. Keep in mind if the pork chop is breaded then it will have more than 20 carbs and keep in mind with the spices. I recomend Ms.Dash for the people who don't want carb loaded spices on there porkchop!

You can bake thin cut bone in pork chops by first preheating the oven to 400 degrees. Then place the chops on a foil lined baking pan and cook for about 8 to 10 minutes depending on actual thickness.

Tricky question. You want a nice finish on the chop (which means high heat) and an internal temp of at least 140F (most sources like 155F or more). So you need both high/fast heat and low/slow heat. Try this: First, cook your chops 1-2 minutes per side or until they're the right color, over direct, high heat, then move them to a part of the grill that has no heat under it, and lower the cover, well-vented. On the cooler part of the grill, you should be easily able to leave your hand in place 1" over the grill for 5 seconds or more (please be careful doing this). 1" chops should cook up nicely this way in 15 more minutes. The best way to know is to use an instant read meat thermometer.

About 4 inches long,2 inches wide and 1/2 an inch thick.

30 large or 40 smaller chops per a 260lb hog.

Red wine, used judiciously, it can also be good for you.

Any meat has something of a smell to it. Smell all the food you buy and learn what fresh meat smells like. Then you will know when it is bad. If it doesn't smell right to you or makes you recoil, don't use it.

It is basically because whatever makes up a chop isn't perfectly or evenly mixed and it it apparently isn't a homogeneous because you can see the fat and different shades of meat and the bone and so on.

That depends on the size of pork chop and the amount of butter used. For the calories in pork chop by size, and the calories in butter by weight or by the spoonful, see the page links, further down this page, listed under Related Questions.

Will tell you how we do it.
I take my fresh pork chops, you can rinse in water, dip in milk, etc. My family likes crushed cornflakes on them. I put about 1/2 crushed cornflake crumbs in a container or plastic bag. Put just a pinch of salt in, as cornflakes rate high in sodium.
Drop each dampened chop into bag, put on to pan. I line my pan with a bit of foil to catch the mess, allows the crusting to be peeled off and eaten, rather than scraping a pan afterwards.
I usually prepare baked potatoes... FIST SIZED Yukon Gold or Russet at the same time. I cover lightly the chop pan with foil. Toss all into oven at 350 degrees. 30 minutes in, take the foil off the meat. When your potatoes are done, your meat is done.
Add a vegie and you are ready to go.