I also bake pork chops at 350, but, it depends  on your oven, or, the thickness 
of the chops. Boneless ones won't take as long. I'd bake them for 35  to 45  
minutes at 350. Bone in ones I would bake from 50 minutes to an hour, 
depending, on how thick they are. But, shake and bake has quite a bit of sodium 
in it. But it's still good! There are various flavors you can buy, too. Good 
luck!
The longer you bake them, from my experience is they will dry out. And don't 
forget to line your baking sheet, with foil, and spray that with Pam. They 
won't stick that way. You could always use a fork, or a meat thermometer, to 
test for doneness. I do not have a meat thermometer.

-----Original Message-----
From: Mike and jean via Cookinginthedark [mailto:[email protected]]
Sent: Wednesday, March 14, 2018 2:25 PM
To: [email protected]
Cc: Mike and jean <[email protected]>
Subject: Re: [CnD] Baking Pork Chops?

When I bake my pork chops I bake at 350 degrees for 45 minutes.

-----Original Message-----
From: Eileen Scrivani via Cookinginthedark 
[mailto:[email protected]]
Sent: Wednesday, March 14, 2018 1:42 PM
To: [email protected]
Cc: Eileen Scrivani <[email protected]>
Subject: [CnD] Baking Pork Chops?

Hi All,

I got some center cut boneless pork chops this week and I was planning on 
breading them with Shake & Bake. I’ve never used the actual Shake & Bake 
product in my life so this is a first for me.

I would like to bake them in the oven, but since I’ve always cooked chops plain 
either on the stove-top or on a forman grill, I am not sure how long I should 
bake in the oven or at what temperature. Can anyone advise on temp and for how 
long? Certainly, I want them cooked through, but what can I do to help keep 
them moist, tender and having flavor?

I’m trying to make healthier food choices and keep both the sugar content not 
totally out, but reduced and the same for sodium content. Still I like flavor 
and not something that’s dried out and tough.

Thanks.

Eileen
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