About Pork Chops Recipe
Yield: 1 Text fileRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
SS> But I dont even bother buying pork chops any more, I dont want
SS> to put leather on the table. :(
Dont know if you caught my post to Marlon or not, Sylvia, but the
problem is not with you, its with the pork. Now that pork producers
are looking for a leaner, lighter product, pork requires much less
cooking than is recommended in most cookbooks. Most cookbook authors
recommend cooking pork to an internal temperature of 160-175 to
eliminate any possible danger of trichinosis (a problem thats been
eliminated in commercially produced pork anyway). These temperatures
are WAY too high for the leaner version, which tends to resemble shoe
leather if treated this way. Try cooking your chops to an internal
temperature of 140 or so instead (still well done, but not
overcooked), and youll have MUCH better results.
My favorite thing to do with pork chops is to stuff em. Allow one
double-thick pork chop or two thinner chops for each person youre
feeding.
Make a stuffing with cornbread (or one of the cornbread stuffing
mixes), chopped onion, chopped celery, a small can of whole kernal
corn, a bit of chicken broth. Simmer the onion and celery in the
broth until tender, and add the remaining ingredients. Season to
taste with salt, black pepper, a generous amount of either sage or
thyme.
If using double-thick chops, cut a deep pocket in the chop, and
insert the stuffing. If using thinner chops, dont stuff yet. Either
way, melt a small amount of shortening in a frying pan, and quickly
brown the chops (brown thinner chops on one side only).
Place the chops in an oven-proof baking dish. (If using thin chops,
place one chop, browned side down in the dish, top with a scoop of
stuffing, and top with another chop, browned side up).
Place just enough liquid in the pan to cover the pan bottom, cover
the pan, and bake in a 350 degree oven until the chops reach an
internal temperature of 140 (35-60 minutes, depending on the
thickness of the meat).
Any leftover stuffing can be baked separately.
I usually make a pan gravy with the drippings from browning the
chops, plus some flour and chicken broth (pork stock would be better,
but I never seem to have any
:-). If you dont want gravy, just deglaze the baking dish with more
chicken stock, and spoon this liquid over the chops.
Sorry not to offer an official recipe here, but this is one of those
home-style dishes that I just throw together. Have never measured
anything for it, and I suspect its never QUITE the same any time I
make it. Good stuff, though. At least its one of Moosefaces
favorites :-)
Kathy in Bryan, TX
From: Kathy Pitts
Title: ABOUT POTATO VARIETIES
Categories: Digest, Mar95
Yield: 1 Servings
1 ea Text reference
Check the state of origin on the bag to see if you have Michigan
boilers or an off brand Idaho baker. For boiling, I like Michigan
(plain old brown potatoes), red (thin skinned), and Yukon Golds - and
those lovely new red potatoes in the spring! For baking, Idaho or
russets. For mashing, russets. I know there are lots of neat
varieties out there that I havent seen, please let us all know about
them!
Posted by "Anne.Cox" <20676AC@msu.edu> to the Fatfree Digest [Volume
16 Issue 12] Mar. 16, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp
SS> to put leather on the table. :(
Dont know if you caught my post to Marlon or not, Sylvia, but the
problem is not with you, its with the pork. Now that pork producers
are looking for a leaner, lighter product, pork requires much less
cooking than is recommended in most cookbooks. Most cookbook authors
recommend cooking pork to an internal temperature of 160-175 to
eliminate any possible danger of trichinosis (a problem thats been
eliminated in commercially produced pork anyway). These temperatures
are WAY too high for the leaner version, which tends to resemble shoe
leather if treated this way. Try cooking your chops to an internal
temperature of 140 or so instead (still well done, but not
overcooked), and youll have MUCH better results.
My favorite thing to do with pork chops is to stuff em. Allow one
double-thick pork chop or two thinner chops for each person youre
feeding.
Make a stuffing with cornbread (or one of the cornbread stuffing
mixes), chopped onion, chopped celery, a small can of whole kernal
corn, a bit of chicken broth. Simmer the onion and celery in the
broth until tender, and add the remaining ingredients. Season to
taste with salt, black pepper, a generous amount of either sage or
thyme.
If using double-thick chops, cut a deep pocket in the chop, and
insert the stuffing. If using thinner chops, dont stuff yet. Either
way, melt a small amount of shortening in a frying pan, and quickly
brown the chops (brown thinner chops on one side only).
Place the chops in an oven-proof baking dish. (If using thin chops,
place one chop, browned side down in the dish, top with a scoop of
stuffing, and top with another chop, browned side up).
Place just enough liquid in the pan to cover the pan bottom, cover
the pan, and bake in a 350 degree oven until the chops reach an
internal temperature of 140 (35-60 minutes, depending on the
thickness of the meat).
Any leftover stuffing can be baked separately.
I usually make a pan gravy with the drippings from browning the
chops, plus some flour and chicken broth (pork stock would be better,
but I never seem to have any
:-). If you dont want gravy, just deglaze the baking dish with more
chicken stock, and spoon this liquid over the chops.
Sorry not to offer an official recipe here, but this is one of those
home-style dishes that I just throw together. Have never measured
anything for it, and I suspect its never QUITE the same any time I
make it. Good stuff, though. At least its one of Moosefaces
favorites :-)
Kathy in Bryan, TX
From: Kathy Pitts
Title: ABOUT POTATO VARIETIES
Categories: Digest, Mar95
Yield: 1 Servings
1 ea Text reference
Check the state of origin on the bag to see if you have Michigan
boilers or an off brand Idaho baker. For boiling, I like Michigan
(plain old brown potatoes), red (thin skinned), and Yukon Golds - and
those lovely new red potatoes in the spring! For baking, Idaho or
russets. For mashing, russets. I know there are lots of neat
varieties out there that I havent seen, please let us all know about
them!
Posted by "Anne.Cox" <20676AC@msu.edu> to the Fatfree Digest [Volume
16 Issue 12] Mar. 16, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp