Karen, my name is teresa and I do the same thing with the pork chops in the crockpot, I do boneless sometimes and when I cook boneless chops, are usually cook them for 20 to 25 minutes or 230 minutes on 350° yes I season them with salt and pepper but I like the idea with the ranch dressing and breadcrumbs
On Thu, May 28, 2020 at 6:51 PM Karen Delzer via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > that sounds marvelous, cindy. I also line whatever pan I'm cooking in > with foil a lot of the time. It certainly does cut back on the clean-up. > > Karen > > At 03:37 PM 5/28/2020, you wrote: > >Hello, > >Welcome to the list. I'm by no means a cooking expert, but I've learned a > >lot from this list and I hope you will too. > > > >I do have a recipe that I make with pork chops in the oven. Your timing > >will differ if you have a bone in or boneless pork chop, but this is what > I > >do. > > > >I preheat my oven to 375 degrees and spray a cookie sheet with a little > pam > >cooking spray...it helps to cover the sheet with foil, then spray the > foil, > >for really easy clean up afterwards. > > > >I take two dishes, one I put in ranch dressing, the other, Italian bread > >crumbs, like Panco or any of them would work. First you coat your chop or > >chops in ranch, then in Italian breadcrumbs. Lay it flat on the foil that > >you sprayed and put it in the oven. Now, if it's got a bone in it, I > >usually cook it for around 40 minutes if it's thick with a bone in it at > >375. I don't have quite as much experience for boneless chops, so I'm not > >going to be much use to you there, but someone will probably fill in the > >blanks. > > > >I usually am able to tell my chops are done by touching them very lightly > >with my fingers. If they're firm, they're done, and you can also tell by > >smell. > > > >I hope this helps. Like I said, I am by no means an expert. This is just > >something I do. > > > >Cindy > > > > > >On Thu, May 28, 2020 at 5:08 PM George Ashiotis via Cookinginthedark < > >cookinginthedark@acbradio.org> wrote: > > > > > Hi everybody, > > > > > > I am new to the list. I have not done a lot of cooking but I am eager > to > > > expand my skills. > > > > > > I wonder if any of you could provide me with a fairly simple recipe for > > > making a pork chop. This chop is over an inch in thickness. I would > > > prefer making it in the oven, but I am certainly willing to do it in a > > > skillet. Any suggestions and/or guidelines are appreciated. > > > > > > Thank you. > > > > > > g > > > > > > _______________________________________________ > > > Cookinginthedark mailing list > > > Cookinginthedark@acbradio.org > > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > > > > > >-- > >Cindy Simpson > >_______________________________________________ > >Cookinginthedark mailing list > >Cookinginthedark@acbradio.org > >http://acbradio.org/mailman/listinfo/cookinginthedark > > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- sincerely, teresa mullen _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
