Pork Chops

broil on high about 8 minutes or til' brown, then flip for another 8 minutes or so. internal temp. should be about 160 deg.. leave a little room between the elements as to not broil fast and hard.

If you have raw frozen pork and you let it thaw, it is not a good idea to refreeze it. You can cook it and then freeze it. This way would be safer.

When bacon has turned, it will smell bad and be discoloured.

To keep your bone in pork chop from going dry you can use the quick way 'Shake 'N Bake' from your grocery store. Another way is to dip pork chop in 1 - 2 eggs stirred up with fork and salt/pepper added (or garlic powder) and then dip in bread crumbs with a little more salt/pepper (or garlic powder.) You can substitute the bread crumbs with crushed corn flakes if you like. Bake on aluminum foil lined cookie sheet at 350 degrees for approx. 40 minutes. Check in 30 minutes and if you make a small slice into the thickest part of the pork chop then it will need further cooking time and you can check when the 40 minutes are up.

If you eat the bad porks you get the demons in the bad porks and you get demons in you and you make some vomits and you need the priests or rabbi to make the demons go back into a pigs.

I would say depending on the thickness of the chops, if they are at least an inch thick 400 degrees for 30 -40 minutes. They will most likely be cooked to well or well done.

Boneless chickens vary in weight. One must take into consideration how big the chicken was in the first place. It could have been small, medium or large. Weigh the chicken with bones then weigh it after removing the bones to find the boneless weight.

With 1" chops at 400 degrees, it should about 20 minutes. Or, until no longer pink in the center. But 20 mins. @ 400 is pretty good.

James Cagney, actor.

Use a shank ham 6 to 10 pounds. It will have more meat and lass fat than a butt-end ham. This recipe is for a 9 pound shank ham. In a spice grinder add 3 tbs peppercorns, 3 tbs sugar, 2 tbs fennel seed, 1 tbs Coleman's Dry Mustard, 1 tbs kosher salt. Then chop 1/4 bunch of fresh marjoram, sage, rosemary. Mix herbs with the spice mixture and set aside. Score the outside of your ham cutting 1/4 inch through the skin in a diamond pattern. Then put your ham on the skewer for the rotisserie as it is easier to do it now than once you have the dry rub on it. Take your spice mixture and rub it into every surface of the ham, and with your fingers push this mixture into every fat crack or opening you can find. I also dig out the marrow from the ham bone, mix it with this spice mixture and pack it back into the ham bone. Put it on the gas grill on a medium heat with a drip pan underneath. Make sure the wide end of the ham does not make contact with the back or bottom burner. If there is any part of the ham that makes too close contact with the flame make a guard with a piece of heavy aluminum foil triple folded. Grill for 2 hours checking every 15 minutes and adjusting the heat to keep your grill at 250 to 275 degrees, During this time make a mixture of 1/3 cup yellow mustard and 1/2 cup dark brown sugar (light brown is fine as well). At the two hour mark, brush the glaze over every part of the meat. Continue to rotisserie with heat 20 minutes then turn off the heat and continue to rotate the ham to "fix" the glaze. Remove from grill and remove skewer. Tent with foil and let rest for 20 minutes. Serve.

If kept in the refrigerator 3-5 days.

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.