Pork Chops

First, it would depend on how thick the chops are - the thicker they are, the longer they will take to cook. I find that the less they are turned (i.e. only once), the more tender they are. The actual test for doneness is to cut into the center of the thickest chop. It MUST be white with NO pink. Pork has to be well cooked to destroy the potentially very dangerous trichinosis worm or its eggs.

yes you can, except they take twice as long and on lower heat otherwise you will burn the outside before the inside is thawed, and cooked properly.

In the microwave only if you are cooking them immediately as the microwave will warm the pork and it will stay warm and bacteria can accumulate in and on them and make you sick. The best way is not always the fastest but the safest way to insure that the product is not tainted it to thaw then under cold running clean water from your faucet in the kitchen. Clean out your sink first or place the chops in a clean container in the sink with the water running continuously over them. It doesn't have to be running fast even a trickle will work. Called by professionals as defrosting in a potable water supply in a sanitary container,

Most pork chops can be safely baked at 375 degrees Fahrenheit without drying out. The thickness of the meat, the amount of time, the method of seasoning (marinade or breading) also determines whether or not the chops remain moist and tender in the baking.

For pan seared chops that are 1/2 to 3/4 inches thick, it would take about 4-6 minutes to sear and an additional 5-8 minutes over lower hear to finish. This is for pork that is cooked to 140*F

we were just saying that, my friends say Peter Brady of the bunch said it.

If the pork chops are about 1/2" thick, they will take a good 4 hours on the high setting or if you would like to do it all day while you are at work, you can put it on the low setting for about 8 hours. It will vary a little depending on the crock pot itself. A little longer will never hurt, you just dont want to keep them in there for hours too long.

get a little bit soda and put it into the pork chop

This depends on the type of oven you have (e.g. gas versus electric), as well as the make/model of the oven. Some ovens are able to heat up a lot faster than other ones.

it means if someone says "i dont mean to bust your chops" it means i dont want to offend or embarass you...

For all general purposes, Yes, they are fully cooked. It is almost like ham once the smoking process is complete. The best way to serve them is either lightly browned in a frying pan or under a broiler for a few minutes. Do not over cook. You can sever them with any cabbagey type vegetable (i.e sauteed red cabbage, Sauer Kraut). Any sweet glaze will give them a delicious variation of taste by using either Pineapple, Sliced apples, Cherries, etc with some brown sugar and butter.

One caveat though, I bought some today out of the meat counter at the local shop. They were right next to the raw pork chops and ground sausage, which is a common place to find them. I'm certainly not going to eat them right out of the package. Heat them in a skillet or under the broiler until the outer surface is hot.

No. That was Jimmy Cagney. Years later, it was also the center of a Brady Bunch episode, where Peter Brady imitates Jimmy Cagney after his 'mom' (played by Florence Henderson), tells Peter what they are having for diner.

try to add a little of rice flour and bread crumbs above it .while frying , rice flour prevents detaching of the bread layer and adds taste . it makes it more crispy.

your dish wont taste good without breading .

maximum storage is until your fridge broke...

maximum storage for cocking is a week. because the tender and juicy of a meat goes along with the ice once you defrost and cook your porks meat, plus the fresheness of the meat is no longer present..

The best superstore locations to find fresh chops include The chop House, Tesco, ASDA, Sainsbury's, Ocado, and Waitrose stores. Fresh chops can be fresh lamb chops, or pork chops.

when you start to bake the meat, it is important to avoid setting the temperature of the oven to above 350 degrees Fahrenheit. In order to prevent the meat from getting dried, you can pour 1/2 cup of water into baking dish and cover them before you place them in the oven. Remove the cover after 15 minutes and return to the oven. Allow to meat to get brownish in color. The time for cooking can depend on the thickness of the meat but normally the average time is about half an hour. If you like to eat a plain baked pork chop, you can season the meat with freshly ground pepper and salt before baking.

Hope this helps.

usally, it depends how thick the pork chop and how wide it is.

Hope this hopes

Yes it is. Aged meat is actually pretty good for you. but not toooo old maybe just a day er two but if only a little part is green its good but if the whole thing is green then no

Pork Chop Man and Bacon Dude are two superheroes that save the day but can be irresponsible. Rumor has that Bacon dude is cheating on his girlfriend with another bacon

It's freezer burn.

well, if you wanted a certain poundage of meat it is lol, and since they charge by the pound i would hope the weighed it