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Recipe Name: About Pork Chops Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients: Directions:
1995

SS> But I don't even bother buying pork chops any more, I don't want
SS> to put leather on the table. :( Don't know if you caught my post
to Marlon or not, Sylvia, but the problem is not with you, it's 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 that's 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 you'll 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
you're 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, don't 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 don't 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 it's never QUITE the same any time I
make it. Good stuff, though. At least it's one of Mooseface's
favorites :-) Kathy in Bryan, TX From: Kathy Pitts Posted to FIDO
Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip


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