Every time I cook pork chops, they come out dry even though I only cook them to 150 degrees. I broil them btw, like they said to at the store. Is there a way
I know that putting a crosshatch on a pork chop won't increase its flavor but I like the presentation. Generally, I either rotate my chops too early or too late
I made some sous vide pork chops this week that didn't turn out as tender as I expected. They were about as tender as when I grill them; maybe a little bit wor
Is it OK to bread the chops and put them in the frig for a few hours before frying, or will that just make the breading soggy?
I bought a smoked pork chop from the butcher yesterday, and assumed I would cook it like any other pork chop, but after looking at it, it seems like it may be e
I was in a restaurant recently and the menu included "double-cut pork chop". The person I was with ordered this, but it looked like an ordinary pork chop to me
Recently I attempted once again to pan-saute bone-in pork chops. I have a recipe which calls for 1" thick such chops. I had a choice between selecting 1/3", or
Is it safe to cook pork that thawed on the counter overnight?
I have this idea of how I want to make pork chops. I don't know if it is a good idea so I'm asking about it here. I want to take about two kg of pork chops, sa
I coat my pork chops with cornstarch with seasonings (salt, five-spice, etc.) before pan frying. After pan-frying, the coatings easily fell of from the pork cho
Cheap porkchop cuts here in the Philippines are only 1/2 inch thick. It's so hard to brown them or give them color while frying, but still keep it tender. Ever
I want to pan fry first then finish in the oven. For 1" pork chops how long to I bake & at what temperature. Thanks
I i left porkchops out to thaw i forgotten about them and left them out all night is it ok to cook still
I am planning on doing a pork crown for Christmas and have zeroed in on this recipe, which calls for a marinade: https://www.youtube.com/watch?v=ZhgZN1zoLTE I
A Kan-Kan pork-chop is a “a bone-in loin chop, with a strap of belly and the skin still attached”. It is often fried so that the attached skin is cr