ABOUT PORK CHOPS

      Title: ABOUT PORK CHOPS
  Categories: Pork, Info
       Yield: 1 Text file
  
  
   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
[ add our full cookbook to your website ] [ Search The Cookbook ]