I almost always simmer them in a pan with some kind of liquid, such as a simmer sauce or Campbell's golden mushroom soup. If you want them plain and crisp, use a moderate amount of cooking oil and fry them slowly. You can bread them before frying to keep them crisp and moist. It also helps to have them at room temperature before you start cooking.
Abby ----- Original Message ----- From: "Walt Cone" <[email protected]> To: <[email protected]> Sent: Thursday, June 17, 2010 12:14 AM Subject: [CnD] Help with thin pork chops Hi all, I got some frozen back pork chops. They are really thin and am not sure how I can cook them. They are not like a typical pork chop. They are really thin allmost like a thin round steak but it is a pork chop. has anyone have any ideas how to cook these? -- Walt Cone _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
