Re: [CnD] Pork Chops

[Karen Delzer via Cookinginthedark]

Bet they're really good,  Teresa! And, you know 
we always want to make certain that pork is 
thoroughly cooked so there are no little 
freeloaders in it. Yuck!!! Also, one thing I 
learned late in life is that salt is a meat 
toughener. So you've bought this nice cut of meat 
and you're looking forward to eating it, and it 
comes out tough because of the salt. Fine thing! 
Mom always told me to salt my meat, and that's 
what I did, but not so much now. Who'd have thunk!


 Karen




At 06:22 AM 5/30/2020, you wrote:
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://a 
cbradio.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



___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Pork Chops

[Teresa Mullen via Cookinginthedark]

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

Re: [CnD] Pork Chops

[Karen Delzer via Cookinginthedark]

Truly, I'd share it if I remembered what I did, 
but I don't! :) I think I just went in there and 
put what sounded good. I know, what a wacko, 
right? I know it turned out just fine; Curt liked 
it as did I. I'm so sorry, but just do what 
strikes your fancy. You could do that thing I've 
done over and over with the brown sugar and 
catsup. Or you could use some jam and whatever 
spice sounded good. Wish I could help you more. 
But, hey, I haven't poisoned anyone yet and I've 
been cooking for probably 60 years. :)


Karen

At 11:12 AM 5/29/2020, you wrote:
It looks as if there are 3 kinds total.  A 
regular, a BBQ concentrate and a Sweet and smoky 
concentrate.  Just trying to figure out which 
one you have used on corned beef.  By the way, 
can you share that corned beef recipe?

Thanks,
Johna

People with disabilities, access job openings at 
http://www.benderconsult.com/careers/job-openings

Johna Gravitt
Accessibility Consultant
Recruitment Outreach Specialist
Workplace Mentoring Resource Manager
Email: jgrav...@benderconsult.com
Phone: (412)-446-4442
Main office Phone:  (412)-787-8567
Web: www.benderconsult.com
Celebrating 20+ Years of Disability Employment Solutions
Recruitment.  Workplace Mentoring.  Technology Accessibility.








-Original Message-
From: Cookinginthedark 
 On 
Behalf Of Karen Delzer via Cookinginthedark

Sent: Friday, May 29, 2020 1:58 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Pork Chops

I haven't tried the sweet and smoky, but it 
would be interesting. Get whichever tweaks your taste buds!


Karen

At 07:17 AM 5/29/2020, you wrote:
>They also sell a sweet and Smokey sauce.
>Not sure which one to get
>
>
>People with disabilities, access job openings at
>http://www.benderconsult.com/careers/job-openings
>Johna Gravitt
>Accessibility Consultant
>Recruitment Outreach Specialist
>Workplace Mentoring Resource Manager
>Email: jgrav...@benderconsult.com
>Phone: (412)-446-4442
>Main office Phone:  (412)-787-8567
>Web: www.benderconsult.com
>Celebrating 20+ Years of Disability Employment Solutions Recruitment.Â
>Workplace Mentoring.  Technology Accessibility.
>
>
>
>
>
>
>
>
>-Original Message-
>From: Cookinginthedark
> On Behalf Of Johna Gravitt via
>Cookinginthedark
>Sent: Friday, May 29, 2020 10:12 AM
>To: cookinginthedark@acbradio.org
>Cc: Johna Gravitt 
>Subject: Re: [CnD] Pork Chops
>
>I found the Woody's Cookin' sauce on amazon, but is it a concentrate or
>regular sauce?  Also, amazon has it listed as Woody's Cookin' BBQ
>sauce, is that the correct one?
>Thanks,
>Johna
>
>People with disabilities, access job openings at
>http://www.benderconsult.com/careers/job-openings
>Johna Gravitt
>Accessibility Consultant
>Recruitment Outreach Specialist
>Workplace Mentoring Resource Manager
>Email: jgrav...@benderconsult.com
>Phone: (412)-446-4442
>Main office Phone:  (412)-787-8567
>Web: www.benderconsult.com
>Celebrating 20+ Years of Disability Employment Solutions Recruitment.Â
>Workplace Mentoring.  Technology Accessibility.
>
>
>
>
>
>
>
>
>-Original Message-
>From: Cookinginthedark
> On Behalf Of Karen Delzer via
>Cookinginthedark
>Sent: Thursday, May 28, 2020 7:35 PM
>To: cookinginthedark@acbradio.org
>Cc: Karen Delzer 
>Subject: Re: [CnD] Pork Chops
>
>I like to take the boneless ones
>and throw them in the crock pot with a sauce made from catsup, brown
>sugar,  and some Woody's Cookin' sauce. This sauce is absolutely
>amazing.
>You can get it from Amazon now, but used to have to get it from a place
>in Louisiana. Anyway, it comes in jars and smells like barbecue sauce,
>but don't be tempted to take a nibble because it doesn't taste good out
>of the jar. It's got liquid smoke in there and I don't know what all,
>but it tenderizes the meat beautifully. You can use it to cook, of
>course, and you can put meat in there to marinade it ahead of time. We
>use it for all kinds of things. I used it for a corned beef brisket
>recently. For the chops, I just put the crock on low for a good eight
>hours depending on the thickness of the chops, and have never had it go
>wrong.
>
>Karen
>
>
>
>At 04:07 PM 5/28/2020, you wrote:
> >If I use boneless pork chops one thing I do is use a package of
> >hidden valley ranch salad dressing the dry mix and cream of chicken
> >soup and put them in the crockpot if no 
one‘s trtried this itâ€â„‚¬â„¢s

> >absolutely delicious do you want nt to use about four pork chops to
> >do this the little small boneless ones. For the type that go in the
> >oven that have bones shake and bake is really a good thing to use to
> >coat them in they have all different kinds and you can just use th

Re: [CnD] Pork Chops

[Johna Gravitt via Cookinginthedark]

It looks as if there are 3 kinds total.  A regular, a BBQ concentrate and a 
Sweet and smoky concentrate.  Just trying to figure out which one you have used 
on corned beef.  By the way, can you share that corned beef recipe?
Thanks,
Johna

People with disabilities, access job openings at 
http://www.benderconsult.com/careers/job-openings
Johna Gravitt
Accessibility Consultant 
Recruitment Outreach Specialist
Workplace Mentoring Resource Manager
Email: jgrav...@benderconsult.com
Phone: (412)-446-4442
Main office Phone:  (412)-787-8567
Web: www.benderconsult.com
Celebrating 20+ Years of Disability Employment Solutions
Recruitment.  Workplace Mentoring.  Technology Accessibility.








-Original Message-
From: Cookinginthedark  On Behalf Of 
Karen Delzer via Cookinginthedark
Sent: Friday, May 29, 2020 1:58 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Pork Chops

I haven't tried the sweet and smoky, but it would be interesting. Get whichever 
tweaks your taste buds!

Karen

At 07:17 AM 5/29/2020, you wrote:
>They also sell a sweet and Smokey sauce.
>Not sure which one to get
>
>
>People with disabilities, access job openings at 
>http://www.benderconsult.com/careers/job-openings
>Johna Gravitt
>Accessibility Consultant
>Recruitment Outreach Specialist
>Workplace Mentoring Resource Manager
>Email: jgrav...@benderconsult.com
>Phone: (412)-446-4442
>Main office Phone:  (412)-787-8567
>Web: www.benderconsult.com
>Celebrating 20+ Years of Disability Employment Solutions Recruitment.  
>Workplace Mentoring.  Technology Accessibility.
>
>
>
>
>
>
>
>
>-Original Message-
>From: Cookinginthedark
> On Behalf Of Johna Gravitt via 
>Cookinginthedark
>Sent: Friday, May 29, 2020 10:12 AM
>To: cookinginthedark@acbradio.org
>Cc: Johna Gravitt 
>Subject: Re: [CnD] Pork Chops
>
>I found the Woody's Cookin' sauce on amazon, but is it a concentrate or 
>regular sauce?  Also, amazon has it listed as Woody's Cookin' BBQ 
>sauce, is that the correct one?
>Thanks,
>Johna
>
>People with disabilities, access job openings at 
>http://www.benderconsult.com/careers/job-openings
>Johna Gravitt
>Accessibility Consultant
>Recruitment Outreach Specialist
>Workplace Mentoring Resource Manager
>Email: jgrav...@benderconsult.com
>Phone: (412)-446-4442
>Main office Phone:  (412)-787-8567
>Web: www.benderconsult.com
>Celebrating 20+ Years of Disability Employment Solutions Recruitment.  
>Workplace Mentoring.  Technology Accessibility.
>
>
>
>
>
>
>
>
>-Original Message-
>From: Cookinginthedark
> On Behalf Of Karen Delzer via 
>Cookinginthedark
>Sent: Thursday, May 28, 2020 7:35 PM
>To: cookinginthedark@acbradio.org
>Cc: Karen Delzer 
>Subject: Re: [CnD] Pork Chops
>
>I like to take the boneless ones
>and throw them in the crock pot with a sauce made from catsup, brown 
>sugar,  and some Woody's Cookin' sauce. This sauce is absolutely 
>amazing.
>You can get it from Amazon now, but used to have to get it from a place 
>in Louisiana. Anyway, it comes in jars and smells like barbecue sauce, 
>but don't be tempted to take a nibble because it doesn't taste good out 
>of the jar. It's got liquid smoke in there and I don't know what all, 
>but it tenderizes the meat beautifully. You can use it to cook, of 
>course, and you can put meat in there to marinade it ahead of time. We 
>use it for all kinds of things. I used it for a corned beef brisket 
>recently. For the chops, I just put the crock on low for a good eight 
>hours depending on the thickness of the chops, and have never had it go 
>wrong.
>
>Karen
>
>
>
>At 04:07 PM 5/28/2020, you wrote:
> >If I use boneless pork chops one thing I do is use a package of 
> >hidden valley ranch salad dressing the dry mix and cream of chicken 
> >soup and put them in the crockpot if no one‘s trtried this it’s 
> >absolutely delicious do you want nt to use about four pork chops to 
> >do this the little small boneless ones. For the type that go in the 
> >oven that have bones shake and bake is really a good thing to use to 
> >coat them in they have all different kinds and you can just use that 
> >and bake them in the oven. Another thing I have done before is dip 
> >them in flour, egg, and then I mix breadcrumbs with Parmesan cheese 
> >and dip them in that and then grease my cookies and bake them for 
> >about 30 To 35 minutes. I was trying to say cookie sheet or, 13 x 
> >9“ pan depending on what you have
> >I>I usually line either one of these with aluminum foil and spray 
> >I>them
> >with some type of Pam. Hope some of these suggestions help. Dana If 
> >you are a Christian wom

Re: [CnD] Pork Chops

[Karen Delzer via Cookinginthedark]

I haven't tried the sweet and smoky, but it would 
be interesting. Get whichever tweaks your taste buds!


Karen

At 07:17 AM 5/29/2020, you wrote:

They also sell a sweet and Smokey sauce.
Not sure which one to get


People with disabilities, access job openings at 
http://www.benderconsult.com/careers/job-openings

Johna Gravitt
Accessibility Consultant
Recruitment Outreach Specialist
Workplace Mentoring Resource Manager
Email: jgrav...@benderconsult.com
Phone: (412)-446-4442
Main office Phone:  (412)-787-8567
Web: www.benderconsult.com
Celebrating 20+ Years of Disability Employment Solutions
Recruitment.  Workplace Mentoring.  Technology Accessibility.








-Original Message-
From: Cookinginthedark 
 On 
Behalf Of Johna Gravitt via Cookinginthedark

Sent: Friday, May 29, 2020 10:12 AM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt 
Subject: Re: [CnD] Pork Chops

I found the Woody's Cookin' sauce on amazon, but 
is it a concentrate or regular sauce?  Also, 
amazon has it listed as Woody's Cookin' BBQ sauce, is that the correct one?

Thanks,
Johna

People with disabilities, access job openings at 
http://www.benderconsult.com/careers/job-openings

Johna Gravitt
Accessibility Consultant
Recruitment Outreach Specialist
Workplace Mentoring Resource Manager
Email: jgrav...@benderconsult.com
Phone: (412)-446-4442
Main office Phone:  (412)-787-8567
Web: www.benderconsult.com
Celebrating 20+ Years of Disability Employment 
Solutions Recruitment.  Workplace Mentoring.  Technology Accessibility.









-Original Message-
From: Cookinginthedark 
 On 
Behalf Of Karen Delzer via Cookinginthedark

Sent: Thursday, May 28, 2020 7:35 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Pork Chops

I like to take the boneless ones
and throw them in the crock pot with a sauce 
made from catsup, brown sugar,  and some Woody's 
Cookin' sauce. This sauce is absolutely amazing.
You can get it from Amazon now, but used to have 
to get it from a place in Louisiana. Anyway, it 
comes in jars and smells like barbecue sauce, 
but don't be tempted to take a nibble because it 
doesn't taste good out of the jar. It's got 
liquid smoke in there and I don't know what all, 
but it tenderizes the meat beautifully. You can 
use it to cook, of course, and you can put meat 
in there to marinade it ahead of time. We use it 
for all kinds of things. I used it for a corned 
beef brisket recently. For the chops, I just put 
the crock on low for a good eight hours 
depending on the thickness of the chops, and have never had it go wrong.


Karen



At 04:07 PM 5/28/2020, you wrote:
>If I use boneless pork chops one thing I do is use a package of hidden
>valley ranch salad dressing the dry mix and cream of chicken soup and
>put them in the crockpot if no one‘s trtried this it’s absolutely
>delicious do you want nt to use about four pork chops to do this the
>little small boneless ones. For the type that go in the oven that have
>bones shake and bake is really a good thing to use to coat them in they
>have all different kinds and you can just use that and bake them in the
>oven. Another thing I have done before is dip them in flour, egg, and
>then I mix breadcrumbs with Parmesan cheese and dip them in that and
>then grease my cookies and bake them for about 30 To 35 minutes. I was
>trying to say cookie sheet or, 13 x 9“ pan depending on what you have
>I>I usually line either one of these with aluminum foil and spray them
>with some type of Pam. Hope some of these suggestions help. Dana If you
>are a Christian woman, over 30 years old, we would love to have you on
>our new WhatsApp messenger group. We have wonderful times of
>fellowship, sharing prayers, laughter, tears, and anything in between.
>We have talent shows, we share and discuss devotionals, we share
>recipes, questions of the day, music, and encouragement during these
>difficult times. If you’re interested please send me an email witwith
>your contact information and I will add you to our WhatsApp group. > On
>May 28, 2020, at 6:54 PM, George Ashiotis via Cookinginthedark
> wrote: > > Cindy, > > Thanks for
>your help.  My chop does have a bone, so no worries there.  I’ll give
>it a go. > > g > > >> On May 28, 2020, at

>6:32 PM, Cindy Simpson via Cookinginthedark
> 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
>

Re: [CnD] Pork Chops

[Karen Delzer via Cookinginthedark]

As far as I know, I've only had one Woody's, so 
it's probably just what you want. As far as being 
a concentrate, well,  it's not a sauce you just 
put on things, you use it as I explained before, 
so I guess you could call it a concentrate if you 
liked. You can probably find recipes on-line to try it on, too.


Karen



At 07:12 AM 5/29/2020, you wrote:
I found the Woody's Cookin' sauce on amazon, but 
is it a concentrate or regular sauce?  Also, 
amazon has it listed as Woody's Cookin' BBQ sauce, is that the correct one?

Thanks,
Johna

People with disabilities, access job openings at 
http://www.benderconsult.com/careers/job-openings

Johna Gravitt
Accessibility Consultant
Recruitment Outreach Specialist
Workplace Mentoring Resource Manager
Email: jgrav...@benderconsult.com
Phone: (412)-446-4442
Main office Phone:  (412)-787-8567
Web: www.benderconsult.com
Celebrating 20+ Years of Disability Employment Solutions
Recruitment.  Workplace Mentoring.  Technology Accessibility.








-Original Message-
From: Cookinginthedark 
 On 
Behalf Of Karen Delzer via Cookinginthedark

Sent: Thursday, May 28, 2020 7:35 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Pork Chops

I like to take the boneless ones
and throw them in the crock pot with a sauce 
made from catsup, brown sugar,  and some Woody's 
Cookin' sauce. This sauce is absolutely amazing.
You can get it from Amazon now, but used to have 
to get it from a place in Louisiana. Anyway, it 
comes in jars and smells like barbecue sauce, 
but don't be tempted to take a nibble because it 
doesn't taste good out of the jar. It's got 
liquid smoke in there and I don't know what all, 
but it tenderizes the meat beautifully. You can 
use it to cook, of course, and you can put meat 
in there to marinade it ahead of time. We use it 
for all kinds of things. I used it for a corned 
beef brisket recently. For the chops, I just put 
the crock on low for a good eight hours 
depending on the thickness of the chops, and have never had it go wrong.


Karen



At 04:07 PM 5/28/2020, you wrote:
>If I use boneless pork chops one thing I do is use a package of hidden
>valley ranch salad dressing the dry mix and cream of chicken soup and
>put them in the crockpot if no one‘s tried this it’s absolutely
>delic>delicious do you want to use about four pork chops to do this the
>little small boneless ones. For the type that go in the oven that have
>bones shake and bake is really a good thing to use to coat them in they
>have all different kinds and you can just use that and bake them in the
>oven. Another thing I have done before is dip them in flour, egg, and
>then I mix breadcrumbs with Parmesan cheese and dip them in that and
>then grease my cookies and bake them for about 30 To 35 minutes. I was
>trying to say cookie sheet or, 13 x 9“ pan depending on w what you have
>I usually line either one of these with aluminum foil and spray them
>with some type of Pam. Hope some of these suggestions help. Dana If you
>are a Christian woman, over 30 years old, we would love to have you on
>our new WhatsApp messenger group. We have wonderful times of
>fellowship, sharing prayers, laughter, tears, and anything in between.
>We have talent shows, we share and discuss devotionals, we share
>recipes, questions of the day, music, and encouragement during these
>difficult times. If you’re interested please sensend me an email with
>your contact information and I will add you to our WhatsApp group. > On
>May 28, 2020, at 6:54 PM, George Ashiotis via Cookinginthedark
> wrote: > > Cindy, > > Thanks for
>your help.  My chop does have a bone, so no worries there.  I’ll give
>it a go. > > g > > >> On On May 28, 2020, at
>6:32 PM, Cindy Simpson via Cookinginthedark
> 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 quit

Re: [CnD] Pork Chops

[Johna Gravitt via Cookinginthedark]

They also sell a sweet and Smokey sauce.
Not sure which one to get


People with disabilities, access job openings at 
http://www.benderconsult.com/careers/job-openings
Johna Gravitt
Accessibility Consultant 
Recruitment Outreach Specialist
Workplace Mentoring Resource Manager
Email: jgrav...@benderconsult.com
Phone: (412)-446-4442
Main office Phone:  (412)-787-8567
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-Original Message-
From: Cookinginthedark  On Behalf Of 
Johna Gravitt via Cookinginthedark
Sent: Friday, May 29, 2020 10:12 AM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt 
Subject: Re: [CnD] Pork Chops

I found the Woody's Cookin' sauce on amazon, but is it a concentrate or regular 
sauce?  Also, amazon has it listed as Woody's Cookin' BBQ sauce, is that the 
correct one?
Thanks,
Johna

People with disabilities, access job openings at 
http://www.benderconsult.com/careers/job-openings
Johna Gravitt
Accessibility Consultant
Recruitment Outreach Specialist
Workplace Mentoring Resource Manager
Email: jgrav...@benderconsult.com
Phone: (412)-446-4442
Main office Phone:  (412)-787-8567
Web: www.benderconsult.com
Celebrating 20+ Years of Disability Employment Solutions Recruitment.  
Workplace Mentoring.  Technology Accessibility.








-Original Message-
From: Cookinginthedark  On Behalf Of 
Karen Delzer via Cookinginthedark
Sent: Thursday, May 28, 2020 7:35 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Pork Chops

I like to take the boneless ones
and throw them in the crock pot with a sauce made from catsup, brown sugar,  
and some Woody's Cookin' sauce. This sauce is absolutely amazing. 
You can get it from Amazon now, but used to have to get it from a place in 
Louisiana. Anyway, it comes in jars and smells like barbecue sauce, but don't 
be tempted to take a nibble because it doesn't taste good out of the jar. It's 
got liquid smoke in there and I don't know what all, but it tenderizes the meat 
beautifully. You can use it to cook, of course, and you can put meat in there 
to marinade it ahead of time. We use it for all kinds of things. I used it for 
a corned beef brisket recently. For the chops, I just put the crock on low for 
a good eight hours depending on the thickness of the chops, and have never had 
it go wrong.

Karen



At 04:07 PM 5/28/2020, you wrote:
>If I use boneless pork chops one thing I do is use a package of hidden 
>valley ranch salad dressing the dry mix and cream of chicken soup and 
>put them in the crockpot if no one‘s tried this it’s absolutely 
>delicious do you want to use about four pork chops to do this the 
>little small boneless ones. For the type that go in the oven that have 
>bones shake and bake is really a good thing to use to coat them in they 
>have all different kinds and you can just use that and bake them in the 
>oven. Another thing I have done before is dip them in flour, egg, and 
>then I mix breadcrumbs with Parmesan cheese and dip them in that and 
>then grease my cookies and bake them for about 30 To 35 minutes. I was 
>trying to say cookie sheet or, 13 x 9“ pan depending on what you have 
>I usually line either one of these with aluminum foil and spray them 
>with some type of Pam. Hope some of these suggestions help. Dana If you 
>are a Christian woman, over 30 years old, we would love to have you on 
>our new WhatsApp messenger group. We have wonderful times of 
>fellowship, sharing prayers, laughter, tears, and anything in between. 
>We have talent shows, we share and discuss devotionals, we share 
>recipes, questions of the day, music, and encouragement during these 
>difficult times. If you’re interested please send me an email with 
>your contact information and I will add you to our WhatsApp group. > On 
>May 28, 2020, at 6:54 PM, George Ashiotis via Cookinginthedark 
> wrote: > > Cindy, > > Thanks for 
>your help.  My chop does have a bone, so no worries there.  I’ll give 
>it a go. > > g > > >> On May 28, 2020, at
>6:32 PM, Cindy Simpson via Cookinginthedark 
> 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 brea

Re: [CnD] Pork Chops

[Johna Gravitt via Cookinginthedark]

I found the Woody's Cookin' sauce on amazon, but is it a concentrate or regular 
sauce?  Also, amazon has it listed as Woody's Cookin' BBQ sauce, is that the 
correct one?
Thanks,
Johna

People with disabilities, access job openings at 
http://www.benderconsult.com/careers/job-openings
Johna Gravitt
Accessibility Consultant 
Recruitment Outreach Specialist
Workplace Mentoring Resource Manager
Email: jgrav...@benderconsult.com
Phone: (412)-446-4442
Main office Phone:  (412)-787-8567
Web: www.benderconsult.com
Celebrating 20+ Years of Disability Employment Solutions
Recruitment.  Workplace Mentoring.  Technology Accessibility.








-Original Message-
From: Cookinginthedark  On Behalf Of 
Karen Delzer via Cookinginthedark
Sent: Thursday, May 28, 2020 7:35 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Pork Chops

I like to take the boneless ones
and throw them in the crock pot with a sauce made from catsup, brown sugar,  
and some Woody's Cookin' sauce. This sauce is absolutely amazing. 
You can get it from Amazon now, but used to have to get it from a place in 
Louisiana. Anyway, it comes in jars and smells like barbecue sauce, but don't 
be tempted to take a nibble because it doesn't taste good out of the jar. It's 
got liquid smoke in there and I don't know what all, but it tenderizes the meat 
beautifully. You can use it to cook, of course, and you can put meat in there 
to marinade it ahead of time. We use it for all kinds of things. I used it for 
a corned beef brisket recently. For the chops, I just put the crock on low for 
a good eight hours depending on the thickness of the chops, and have never had 
it go wrong.

Karen



At 04:07 PM 5/28/2020, you wrote:
>If I use boneless pork chops one thing I do is use a package of hidden 
>valley ranch salad dressing the dry mix and cream of chicken soup and 
>put them in the crockpot if no one‘s tried this it’s absolutely 
>delicious do you want to use about four pork chops to do this the 
>little small boneless ones. For the type that go in the oven that have 
>bones shake and bake is really a good thing to use to coat them in they 
>have all different kinds and you can just use that and bake them in the 
>oven. Another thing I have done before is dip them in flour, egg, and 
>then I mix breadcrumbs with Parmesan cheese and dip them in that and 
>then grease my cookies and bake them for about 30 To 35 minutes. I was 
>trying to say cookie sheet or, 13 x 9“ pan depending on what you have 
>I usually line either one of these with aluminum foil and spray them 
>with some type of Pam. Hope some of these suggestions help. Dana If you 
>are a Christian woman, over 30 years old, we would love to have you on 
>our new WhatsApp messenger group. We have wonderful times of 
>fellowship, sharing prayers, laughter, tears, and anything in between. 
>We have talent shows, we share and discuss devotionals, we share 
>recipes, questions of the day, music, and encouragement during these 
>difficult times. If you’re interested please send me an email with 
>your contact information and I will add you to our WhatsApp group. > On 
>May 28, 2020, at 6:54 PM, George Ashiotis via Cookinginthedark 
> wrote: > > Cindy, > > Thanks for 
>your help.  My chop does have a bone, so no worries there.  I’ll give 
>it a go. > > g > > >> On May 28, 2020, at
>6:32 PM, Cindy Simpson via Cookinginthedark 
> 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 >&g

Re: [CnD] Pork Chops

[Simon Wong via Cookinginthedark]

Enjoy the pork chops George.

-Original Message- 
From: George Ashiotis via Cookinginthedark

Sent: Friday, May 29, 2020 7:01 AM
To: Cooking In The Dark
Cc: George Ashiotis
Subject: Re: [CnD] Pork Chops

Thanks everyone!  Looks like I’m going to have to pull out the Slow Cooker 
sooner or later.  For now, I’ll use an oven recipe.


g


On May 29, 2020, at 1:52 AM, Marilyn Pennington via Cookinginthedark 
 wrote:


I do know that if you bake the boneless chops, it only takes about 20 to 
25

minutes to cook them at 400 degrees.  I have cooked them too long before.

-Original Message-
From: Cookinginthedark  On Behalf 
Of

Karen Delzer via Cookinginthedark
Sent: Thursday, May 28, 2020 6:48 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Pork Chops

Well, you could always dredge it in crumbs or salt and pepper and flour 
and

cook it at 400 for about forty minutes. Or you could put barbecue sauce on
it and cook it the same. You could also put apple slices or pineapple 
slices
on it and cook it that way, too. These are just down and dirty recipes. 
You

could put it into a baby crock pot with barbecue sauce and cook it all day
on low.

Better cooks than I are probably shaking their heads at me here, but those
are just some ideas.

Karen

At 03:12 PM 5/28/2020, you 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

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Re: [CnD] Pork Chops

[George Ashiotis via Cookinginthedark]

Thanks everyone!  Looks like I’m going to have to pull out the Slow Cooker 
sooner or later.  For now, I’ll use an oven recipe.

g


> On May 29, 2020, at 1:52 AM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> I do know that if you bake the boneless chops, it only takes about 20 to 25
> minutes to cook them at 400 degrees.  I have cooked them too long before.  
> 
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Karen Delzer via Cookinginthedark
> Sent: Thursday, May 28, 2020 6:48 PM
> To: cookinginthedark@acbradio.org
> Cc: Karen Delzer 
> Subject: Re: [CnD] Pork Chops
> 
> Well, you could always dredge it in crumbs or salt and pepper and flour and
> cook it at 400 for about forty minutes. Or you could put barbecue sauce on
> it and cook it the same. You could also put apple slices or pineapple slices
> on it and cook it that way, too. These are just down and dirty recipes. You
> could put it into a baby crock pot with barbecue sauce and cook it all day
> on low.
> 
> Better cooks than I are probably shaking their heads at me here, but those
> are just some ideas.
> 
> Karen
> 
> At 03:12 PM 5/28/2020, you 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
> 
> 
> ___
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> 
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Re: [CnD] Pork Chops

[Marilyn Pennington via Cookinginthedark]

I do know that if you bake the boneless chops, it only takes about 20 to 25
minutes to cook them at 400 degrees.  I have cooked them too long before.  

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Thursday, May 28, 2020 6:48 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Pork Chops

Well, you could always dredge it in crumbs or salt and pepper and flour and
cook it at 400 for about forty minutes. Or you could put barbecue sauce on
it and cook it the same. You could also put apple slices or pineapple slices
on it and cook it that way, too. These are just down and dirty recipes. You
could put it into a baby crock pot with barbecue sauce and cook it all day
on low.

Better cooks than I are probably shaking their heads at me here, but those
are just some ideas.

Karen

At 03:12 PM 5/28/2020, you 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
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Re: [CnD] Pork Chops

[Immigrant via Cookinginthedark]

Yes, the same ranch dressing you can put in a salad.

-Original Message-
From: Cookinginthedark  On Behalf Of
kimsansong--- via Cookinginthedark
Sent: Thursday, May 28, 2020 8:33 PM
To: cookinginthedark@acbradio.org
Cc: kimsans...@icloud.com
Subject: Re: [CnD] Pork Chops

At the risk of sounding ignorant, are we talking the salad ranch?

Best regards,

Kimsan Song

kimsans...@icloud.com

-Original Message-
From: Cookinginthedark  On Behalf Of
Immigrant via Cookinginthedark
Sent: Thursday, May 28, 2020 4:01 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Pork Chops

This does sound like a very good recipe. I often use mayonnaise, but I had
used ranch dressing or sour cream as well. I mix some seasonings into my
bread crumbs, and some grated Parmesan. I don't add salt because I use
Italian bread crumbs, they already have salt added, and there is some salt
in the garlic powder and other seasonings, and in cheese. I always line my
baking pan with a double layer of foil, there is hardly any cleanup after
baking anything. And I grease the top layer of foil with oil, or with
butter.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Thursday, May 28, 2020 6:51 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Pork Chops

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
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Re: [CnD] Pork Chops

[Jan via Cookinginthedark]

Yes. the ranch salad dressing, which has sour cream or buttermilk in it. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of kimsansong--- via Cookinginthedark
Sent: Thursday, May 28, 2020 8:33 PM
To: cookinginthedark@acbradio.org
Cc: kimsans...@icloud.com
Subject: Re: [CnD] Pork Chops

At the risk of sounding ignorant, are we talking the salad ranch?

Best regards,

Kimsan Song

kimsans...@icloud.com

-Original Message-
From: Cookinginthedark  On Behalf Of
Immigrant via Cookinginthedark
Sent: Thursday, May 28, 2020 4:01 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Pork Chops

This does sound like a very good recipe. I often use mayonnaise, but I had
used ranch dressing or sour cream as well. I mix some seasonings into my
bread crumbs, and some grated Parmesan. I don't add salt because I use
Italian bread crumbs, they already have salt added, and there is some salt
in the garlic powder and other seasonings, and in cheese. I always line my
baking pan with a double layer of foil, there is hardly any cleanup after
baking anything. And I grease the top layer of foil with oil, or with
butter.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Thursday, May 28, 2020 6:51 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Pork Chops

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
>___
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>Cookinginthedark@acbradio.org
>http://acbradio.org/mailman/listinfo/cookinginthedark


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Re: [CnD] Pork Chops

[Jan via Cookinginthedark]

I agree with Cindy's way of cooking chops. However, I wouldn't use a cookie
sheet. I'd use a baking pan with sides. It may take a bit longer to cook.
but I haven't noticed that it does and I think a pan with sides is safer for
meat. Also, I don't preheat the oven. I just give things a bit more time at
the other end. I was taught to preheat. But I find this easier for me. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Cindy Simpson via Cookinginthedark
Sent: Thursday, May 28, 2020 6:32 PM
To: cookinginthedark@acbradio.org
Cc: Cindy Simpson
Subject: Re: [CnD] Pork Chops

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
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Re: [CnD] Pork Chops

[kimsansong--- via Cookinginthedark]

At the risk of sounding ignorant, are we talking the salad ranch?

Best regards,

Kimsan Song

kimsans...@icloud.com

-Original Message-
From: Cookinginthedark  On Behalf Of
Immigrant via Cookinginthedark
Sent: Thursday, May 28, 2020 4:01 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Pork Chops

This does sound like a very good recipe. I often use mayonnaise, but I had
used ranch dressing or sour cream as well. I mix some seasonings into my
bread crumbs, and some grated Parmesan. I don't add salt because I use
Italian bread crumbs, they already have salt added, and there is some salt
in the garlic powder and other seasonings, and in cheese. I always line my
baking pan with a double layer of foil, there is hardly any cleanup after
baking anything. And I grease the top layer of foil with oil, or with
butter.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Thursday, May 28, 2020 6:51 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Pork Chops

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


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Re: [CnD] Pork Chops

[Karen Delzer via Cookinginthedark]

I like to take the boneless ones
and throw them in the crock pot with a sauce made 
from catsup, brown sugar,  and some Woody's 
Cookin' sauce. This sauce is absolutely amazing. 
You can get it from Amazon now, but used to have 
to get it from a place in Louisiana. Anyway, it 
comes in jars and smells like barbecue sauce, but 
don't be tempted to take a nibble because it 
doesn't taste good out of the jar. It's got 
liquid smoke in there and I don't know what all, 
but it tenderizes the meat beautifully. You can 
use it to cook, of course, and you can put meat 
in there to marinade it ahead of time. We use it 
for all kinds of things. I used it for a corned 
beef brisket recently. For the chops, I just put 
the crock on low for a good eight hours depending 
on the thickness of the chops, and have never had it go wrong.


Karen



At 04:07 PM 5/28/2020, you wrote:
If I use boneless pork chops one thing I do is 
use a package of hidden valley ranch salad 
dressing the dry mix and cream of chicken soup 
and put them in the crockpot if no one‘s tried 
this it’s absolutely delicious do you want to 
use about four pork chops to do this the little 
small boneless ones. For the type that go in the 
oven that have bones shake and bake is really a 
good thing to use to coat them in they have all 
different kinds and you can just use that and 
bake them in the oven. Another thing I have done 
before is dip them in flour, egg, and then I mix 
breadcrumbs with Parmesan cheese and dip them in 
that and then grease my cookies and bake them 
for about 30 To 35 minutes. I was trying to say 
cookie sheet or, 13 x 9“ pan depending on what 
you have I usually line either one of these with 
aluminum foil and spray them with some type of 
Pam. Hope some of these suggestions help. Dana 
If you are a Christian woman, over 30 years old, 
we would love to have you on our new WhatsApp 
messenger group. We have wonderful times of 
fellowship, sharing prayers, laughter, tears, 
and anything in between. We have talent shows, 
we share and discuss devotionals, we share 
recipes, questions of the day, music, and 
encouragement during these difficult times. If 
you’re interested please send me an email with 
your contact information and I will add you to 
our WhatsApp group. > On May 28, 2020, at 6:54 
PM, George Ashiotis via Cookinginthedark 
 wrote: > > 
Cindy, > > Thanks for your help.  My chop 
does have a bone, so no worries there.  I’ll 
give it a go. > > g > > >> On May 28, 2020, at 
6:32 PM, Cindy Simpson via Cookinginthedark 
 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 

Re: [CnD] Pork Chops

[Immigrant via Cookinginthedark]

This does sound like a very good recipe. I often use mayonnaise, but I had
used ranch dressing or sour cream as well. I mix some seasonings into my
bread crumbs, and some grated Parmesan. I don't add salt because I use
Italian bread crumbs, they already have salt added, and there is some salt
in the garlic powder and other seasonings, and in cheese. I always line my
baking pan with a double layer of foil, there is hardly any cleanup after
baking anything. And I grease the top layer of foil with oil, or with
butter.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Thursday, May 28, 2020 6:51 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Pork Chops

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


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Re: [CnD] Pork Chops

[Dana Leet via Cookinginthedark]

If I use boneless pork chops one thing I do is use a package of hidden valley 
ranch salad dressing the dry mix and cream of chicken soup and put them in the 
crockpot if no one‘s tried this it’s absolutely delicious do you want to use 
about four pork chops to do this the little small boneless ones. For the type 
that go in the oven that have bones shake and bake is really a good thing to 
use to coat them in they have all different kinds and you can just use that and 
bake them in the oven. Another thing I have done before is dip them in flour, 
egg, and then I mix breadcrumbs with Parmesan cheese and dip them in that and 
then grease my cookies and bake them for about 30 To 35 minutes. I was trying 
to say cookie sheet or, 13 x 9“ pan depending on what you have I usually line 
either one of these with aluminum foil and spray them with some type of Pam. 
Hope some of these suggestions help. Dana

If you are a Christian woman, over 30 years old, we would love to have you on 
our new WhatsApp messenger group. We have wonderful times of fellowship, 
sharing prayers, laughter, tears, and anything in between. We have talent 
shows, we share and discuss devotionals, we share recipes, questions of the 
day, music, and encouragement during these difficult times. If you’re 
interested please send me an email with your contact information and I will add 
you to our WhatsApp group.


> On May 28, 2020, at 6:54 PM, George Ashiotis via Cookinginthedark 
>  wrote:
> 
> Cindy,
> 
> Thanks for your help.  My chop does have a bone, so no worries there.  I’ll 
> give it a go.
> 
> g
> 
> 
>> On May 28, 2020, at 6:32 PM, Cindy Simpson via Cookinginthedark 
>>  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
> 
> ___
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Re: [CnD] Pork Chops

[George Ashiotis via Cookinginthedark]

Thanks Karen,

Let those heads shake if they must; all ideas are welcome.

g

> On May 28, 2020, at 6:48 PM, Karen Delzer via Cookinginthedark 
>  wrote:
> 
> Well, you could always dredge it in crumbs or salt and pepper and flour and 
> cook it at 400 for about forty minutes. Or you could put barbecue sauce on it 
> and cook it the same. You could also put apple slices or pineapple slices on 
> it and cook it that way, too. These are just down and dirty recipes. You 
> could put it into a baby crock pot with barbecue sauce and cook it all day on 
> low.
> 
> Better cooks than I are probably shaking their heads at me here, but those 
> are just some ideas.
> 
> Karen
> 
> At 03:12 PM 5/28/2020, you 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
> 
> 
> ___
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Re: [CnD] Pork Chops

[George Ashiotis via Cookinginthedark]

Cindy,

Thanks for your help.  My chop does have a bone, so no worries there.  I’ll 
give it a go.

g


> On May 28, 2020, at 6:32 PM, Cindy Simpson via Cookinginthedark 
>  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

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Re: [CnD] Pork Chops

[Karen Delzer via Cookinginthedark]

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
>
> ___
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--
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Re: [CnD] Pork Chops

[Karen Delzer via Cookinginthedark]

Well, you could always dredge it in crumbs or salt and pepper and 
flour and cook it at 400 for about forty minutes. Or you could put 
barbecue sauce on it and cook it the same. You could also put apple 
slices or pineapple slices on it and cook it that way, too. These are 
just down and dirty recipes. You could put it into a baby crock pot 
with barbecue sauce and cook it all day on low.


Better cooks than I are probably shaking their heads at me here, but 
those are just some ideas.


Karen

At 03:12 PM 5/28/2020, you 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

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Re: [CnD] Pork Chops

[Cindy Simpson via Cookinginthedark]

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
>


-- 
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[CnD] Pork Chops

[George Ashiotis via Cookinginthedark]

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

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[CnD] Pork Chops

[George Ashiotis via Cookinginthedark]

Hello Everybody,

I am a new subscriber.  I have not done a lot of cooking—been keeping it fairly 
simple, but am ready to expand my skill set. 

I want to make pork chops.  The chop I have is over an inch thick.  My 
preference is to be able to make it in an oven, but I can do it in a skillet as 
well.  I want something reasonably simple to start with.  Anyone have any 
ideas?  It would be greatly appreciated.   

g
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[CnD] Pork Chops With Stuffing

[Marilyn Pennington via Cookinginthedark]

Pork Chops With Stuffing

4 slices bread, cubed

1 egg

1/4 cup finely chopped celery

1/4 to 1/2 teaspoon salt

1/8 teaspoon pepper

2 thickly cut pork chops

1 cup water

In a mixing bowl, combine bread, egg, celery, salt and pepper. Lay pork
chops flat. Cut horizontally part-way through the meat, making a cut that is
at least 1 inch deep. Spread open and fill with stuffing. Pour water into 4
quart slow cooker. Add chops. Cover; cook on low for 4 to 5 hours, or until
meat is tender but not dry.

Makes 2 servings.  Mama's Corner.

 

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[CnD] Pork Chops With Sauerkraut

[Marilyn Pennington via Cookinginthedark]

Pork Chops With Sauerkraut

6 pork chops

4 large potatoes, sliced

1 onion, chopped

1 quart sauerkraut

1/2 cup apple juice

Heat a nonstick skillet over medium-high heat. Brown chops on each side.
Brown in batches so as not to crowd the skillet. While the chops are
browning, place sliced potatoes and onion in 5 quart slow cooker. Add
browned chops. Top with sauerkraut. Pour apple juice over all. Cover; cook
on low for 6 to 8 hours.

Variation:

Salt and pepper chops to taste after browning and before placing in cooker.

Makes 6 servings.  Mama's Corner.

 

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[CnD] Pork Chops And Rice

[Marilyn Pennington via Cookinginthedark]

Pork Chops And Rice

1 1/2 cups dry long-grain rice

2 cups water

4 pork chops

Salt and pepper to taste

1 (10 3/4 ounce) can cream of mushroom or celery soup

1 tablespoon chicken or beef bouillon granules or 1 bouillon cube

Spray interior of 4 quart slow cooker with nonstick cooking spray. Place
rice and water in cooker; mix well. Place chops over top of rice. Sprinkle
with salt and pepper. In a small bowl, stir together soup and bouillon.
Spoon over chops. Cover; cook on low for 6 to 8 hours, or until meat and
rice are tender but not dry.

Makes 4 servings.  Mama's Corner.

 

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[CnD] Pork Chops Hong Kong

[Marilyn Pennington via Cookinginthedark]

Pork Chops Hong Kong

1 (10 ounce) bottle soy sauce

6 to 8 tablespoons sugar

6 to 8 pork chops

1 (10 3/4 ounce) can cream of mushroom soup

Combine soy sauce and sugar. Pour over chops. Marinade in refrigerator for 1
hour. Transfer pork chops to 3 to 4 quart slow cooker. Discard marinade. In
a bowl, stir soup until creamy. Spoon over chops. Cover; cook on low for 6
hours, or on high for 3 hours.

Makes 6 to 8 servings.  Mama's Corner.

 

 

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[CnD] Pork Chops & Sour Kraut

[Becky via Cookinginthedark]

Hi List,
Do you cook the meat before putting it in the crock pot with the sour kraut?
Becky

Sent from Mail for Windows 10



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[CnD] Pork Chops With Apple Stuffing

[Marilyn Pennington via Cookinginthedark]

Pork Chops With Apple Stuffing

4 1/3 cups soft bread crumbs

1/4 cup butter or margarine

1 tablespoon vegetable oil

1 medium onion, finely chopped

1 celery rib, finely chopped

2 garlic cloves, minced

1 medium tart apple, chopped

1 egg, beaten

1 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon pepper

8 loin or rib pork chops (1/2 inch thick)

Chicken broth

In a skillet, brown bread crumbs in butter until golden; remove and set
aside. In the same skillet, heat oil over medium-high heat. Saute onion,
celery and garlic until tender. Remove from the heat. Add bread crumbs,
apple, egg and seasonings; mix well. Lay 1 pork chop flat; spoon a fourth of
the stuffing on top. Top with another chop and secure with string. Repeat
with remaining chops and stuffing. Stand chops vertically, but not touching,
in a deep roasting pan. Pour chicken broth around chops to a depth of 1/4
inch. Cover; bake at 350 degrees for 1 1/2 hours. Uncover; bake for 15
minutes longer, or until chops are browned and juices run clear.

Makes 4 servings.

 

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[CnD] Pork Chops And Rice using cream of mushroom soup and onion soup mix

[Reinhard Stebner via Cookinginthedark]

How about using Campbell’s cream of mushroom soup and onion soup packet? And 
rice? Got any good ideas?
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Re: [CnD] PORK CHOPS IN THE PRESSURE COOKER

[Teresa Mullen via Cookinginthedark]

I have a slow cooker so follow the recipe the same as if I were using a 
pressure cooker? This recipe sounds very delicious. Forgot to ask or do I need 
to follow it differently?

Teresa MullenSent from my iPhone

> On Feb 27, 2016, at 12:35 PM, Sugar via Cookinginthedark 
>  wrote:
> 
> PORK CHOPS IN THE PRESSURE COOKER
> Yield: 4 servings
> 
>4 thick-cut, bone-in pork chops
>1 green pepper, chopped*
>1 onion, chopped*
>6-8 carrots, peeled & coarsely chopped*
>6-8 Russet potatoes, peeled & coarsely chopped*
>1 small can of mushrooms, with liquid, or 1-2 cups of button 
> mushrooms coarsely chopped (your preference)
>1 small can of tomato sauce, or homemade tomato sauce or 
> tomato soup (your preference)
> 
>Brown pork chops in a bit of olive oil in the pressure cooker, 
> remove excess oil,and put pork chops back in.
>Add green pepper and onion, carrots, potatoes, and mushrooms.
>Mix tomato sauce/soup with water to equal 12 oz. Add to 
> pressure cooking pot.
>Secure lid of pressure cooker and bring up to pressure. Cook for 
> 10-15 minutes.
>Remove from heat and let the cooker come down from pressure 
> on its own.
> 
> Notes
> Notes: For the green pepper and onion, I usually chop these 
> roughly. However I do not leave them in big pieces. This way, 
> they dissolve a bit, and my kids cannot find them.
> 
> For the carrots, I leave them in 1 1/2 - 2 inch pieces, so they do not 
> dissolve. For the potatoes, Russet potatoes hold their shape best. In 
> this version, I did use sweet potatoes. Even with keeping the pieces 
> big, the potatoes still broke down once cooked.
> 
> Regarding the amount of carrots and potatoes to use: it really 
> depends upon the size of the carrots and potatoes, and the size of 
> your pressure cooker. I only used four potatoes, because they were 
> so big.
> 
> That's it. Pretty simple, right? This recipe is a hearty, warm dish 
> for fall and winter. You could probably make it in the slow cooker, 
> too.
> 
> 
> 
> 
> There is speaking grace. Colossians 4:6 says, "Let your speech be always
> with grace, seasoned with salt, that ye may know how ye ought to answer
> every man."
> ~Blessings, Sugar
> 
> 
> 
> 
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[CnD] PORK CHOPS IN THE PRESSURE COOKER

[Sugar via Cookinginthedark]

PORK CHOPS IN THE PRESSURE COOKER
Yield: 4 servings

4 thick-cut, bone-in pork chops
1 green pepper, chopped*
1 onion, chopped*
6-8 carrots, peeled & coarsely chopped*
6-8 Russet potatoes, peeled & coarsely chopped*
1 small can of mushrooms, with liquid, or 1-2 cups of button 
mushrooms coarsely chopped (your preference)
1 small can of tomato sauce, or homemade tomato sauce or 
tomato soup (your preference)

Brown pork chops in a bit of olive oil in the pressure cooker, 
remove excess oil,and put pork chops back in.
Add green pepper and onion, carrots, potatoes, and mushrooms.
Mix tomato sauce/soup with water to equal 12 oz. Add to 
pressure cooking pot.
Secure lid of pressure cooker and bring up to pressure. Cook for 
10-15 minutes.
Remove from heat and let the cooker come down from pressure 
on its own.

Notes
Notes: For the green pepper and onion, I usually chop these 
roughly. However I do not leave them in big pieces. This way, 
they dissolve a bit, and my kids cannot find them.

For the carrots, I leave them in 1 1/2 - 2 inch pieces, so they do not 
dissolve. For the potatoes, Russet potatoes hold their shape best. In 
this version, I did use sweet potatoes. Even with keeping the pieces 
big, the potatoes still broke down once cooked.

Regarding the amount of carrots and potatoes to use: it really 
depends upon the size of the carrots and potatoes, and the size of 
your pressure cooker. I only used four potatoes, because they were 
so big.

That's it. Pretty simple, right? This recipe is a hearty, warm dish 
for fall and winter. You could probably make it in the slow cooker, 
too.




There is speaking grace. Colossians 4:6 says, "Let your speech be always
with grace, seasoned with salt, that ye may know how ye ought to answer
every man."
~Blessings, Sugar




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Re: [CnD] Pork chops.

[Dawnielle Voegele]

Thanks, Charles. I had wondered about that myself, but wasn't sure how I 
would go about getting some of the meat off the bones. Some of it tends to 
stick to them , but I'll try just cutting it off and see how close I can get 
to the bone.


Thanks again,
Dawnielle

-Original Message- 
From: Charles Rivard

Sent: Sunday, October 20, 2013 9:22 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Pork chops.

You can do just about anything you want to do with them.  Bake, broil,
grill, fry, or cut the meat off the bones and use them as if they are
boneless, because, now, they are.

--
If guns kill people, writing implements cause grammatical and spelling
errors!
- Original Message - 
From: Dawnielle Voegele softy5...@hotmail.com

To: Cookinginthedark@acbradio.org
Sent: Saturday, October 19, 2013 11:01 PM
Subject: [CnD] Pork chops.



Hi all,

Seeing this pork chop and hash brown casserole recipe reminded me of 
something I was going to ask you all. What can be done with bone-in pork 
chops besides cooking them on a grill or something? I got a package of 
pork chops from the store a couple months back. I  was told, at the store, 
they were boneless. I got them home, took them out to divide into zip 
blocks and guess what... they weren’t. So, now I have this family sized 
package of them taking up space in my freezer. I got the family one 
because it was a better price. I like pork chops, but was hoping for 
boneless so I could make casseroles and such. What do I do with them, any 
ideas?

Thanks,
Dawnielle
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Re: [CnD] Pork chops.

[Charles Rivard]

How much chicken, and what pieces?

--
If guns kill people, writing implements cause grammatical and spelling 
errors!
- Original Message - 
From: Nancy Martin nm72...@gmail.com

To: cookinginthedark@acbradio.org
Sent: Monday, October 21, 2013 8:52 AM
Subject: Re: [CnD] Pork chops.



Hi,
Here's a crockpot recipe for pork chops or chicken.

One can mushroom soup
one package ranch salad dressing mix
pork chops or chicken

Put soup in the crockpot and add ranch dressing mix. Stir well to blend. 
Add pork chops or chicken. Cook on high at least four hours or on low at 
least eight hours. The meat will fall off the bones. I seem to remember 
you could add rice to the crockpot to absorb the juices.


- Original Message - 
From: Dawnielle Voegele softy5...@hotmail.com

To: Cookinginthedark@acbradio.org
Sent: Saturday, October 19, 2013 11:01 PM
Subject: [CnD] Pork chops.



Hi all,

Seeing this pork chop and hash brown casserole recipe reminded me of 
something I was going to ask you all. What can be done with bone-in pork 
chops besides cooking them on a grill or something? I got a package of 
pork chops from the store a couple months back. I  was told, at the 
store, they were boneless. I got them home, took them out to divide into 
zip blocks and guess what... they weren’t. So, now I have this family 
sized package of them taking up space in my freezer. I got the family one 
because it was a better price. I like pork chops, but was hoping for 
boneless so I could make casseroles and such. What do I do with them, any 
ideas?

Thanks,
Dawnielle
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Re: [CnD] Pork chops.

[Nancy Martin]

I would use bchicken thighs but most people would prefer breasts. I'd guess 
four to six chicken pieces.

Nancy
- Original Message - 
From: Charles Rivard wee1s...@fidnet.com

To: cookinginthedark@acbradio.org
Sent: Monday, October 21, 2013 11:56 AM
Subject: Re: [CnD] Pork chops.



How much chicken, and what pieces?

--
If guns kill people, writing implements cause grammatical and spelling 
errors!
- Original Message - 
From: Nancy Martin nm72...@gmail.com

To: cookinginthedark@acbradio.org
Sent: Monday, October 21, 2013 8:52 AM
Subject: Re: [CnD] Pork chops.



Hi,
Here's a crockpot recipe for pork chops or chicken.

One can mushroom soup
one package ranch salad dressing mix
pork chops or chicken

Put soup in the crockpot and add ranch dressing mix. Stir well to blend. 
Add pork chops or chicken. Cook on high at least four hours or on low at 
least eight hours. The meat will fall off the bones. I seem to remember 
you could add rice to the crockpot to absorb the juices.


- Original Message - 
From: Dawnielle Voegele softy5...@hotmail.com

To: Cookinginthedark@acbradio.org
Sent: Saturday, October 19, 2013 11:01 PM
Subject: [CnD] Pork chops.



Hi all,

Seeing this pork chop and hash brown casserole recipe reminded me of 
something I was going to ask you all. What can be done with bone-in pork 
chops besides cooking them on a grill or something? I got a package of 
pork chops from the store a couple months back. I  was told, at the 
store, they were boneless. I got them home, took them out to divide into 
zip blocks and guess what... they weren’t. So, now I have this family 
sized package of them taking up space in my freezer. I got the family 
one because it was a better price. I like pork chops, but was hoping for 
boneless so I could make casseroles and such. What do I do with them, 
any ideas?

Thanks,
Dawnielle
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Re: [CnD] Pork chops.

[Nicole Massey]

In a similar recipe posted here earlier, using onion soup instead of ranch mix, 
and including rice and some water, it was three split breasts. I've found this 
to be a good balance with the rice, though I also include veggies in the mix.

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Nancy Martin
 Sent: Monday, October 21, 2013 12:37 PM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] Pork chops.
 
 I would use bchicken thighs but most people would prefer breasts. I'd
 guess four to six chicken pieces.
 Nancy
 - Original Message -
 From: Charles Rivard wee1s...@fidnet.com
 To: cookinginthedark@acbradio.org
 Sent: Monday, October 21, 2013 11:56 AM
 Subject: Re: [CnD] Pork chops.
 
 
  How much chicken, and what pieces?
 
  --
  If guns kill people, writing implements cause grammatical and
 spelling
  errors!
  - Original Message -
  From: Nancy Martin nm72...@gmail.com
  To: cookinginthedark@acbradio.org
  Sent: Monday, October 21, 2013 8:52 AM
  Subject: Re: [CnD] Pork chops.
 
 
  Hi,
  Here's a crockpot recipe for pork chops or chicken.
 
  One can mushroom soup
  one package ranch salad dressing mix
  pork chops or chicken
 
  Put soup in the crockpot and add ranch dressing mix. Stir well to
 blend.
  Add pork chops or chicken. Cook on high at least four hours or on
 low
  at least eight hours. The meat will fall off the bones. I seem to
  remember you could add rice to the crockpot to absorb the juices.
 
  - Original Message -
  From: Dawnielle Voegele softy5...@hotmail.com
  To: Cookinginthedark@acbradio.org
  Sent: Saturday, October 19, 2013 11:01 PM
  Subject: [CnD] Pork chops.
 
 
  Hi all,
 
  Seeing this pork chop and hash brown casserole recipe reminded
  me of something I was going to ask you all. What can be done with
  bone-in pork chops besides cooking them on a grill or something? I
  got a package of pork chops from the store a couple months back. I
  was told, at the store, they were boneless. I got them home, took
  them out to divide into zip blocks and guess what... they weren’t.
  So, now I have this family sized package of them taking up space in
  my freezer. I got the family one because it was a better price. I
  like pork chops, but was hoping for boneless so I could make
  casseroles and such. What do I do with them, any ideas?
  Thanks,
  Dawnielle
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Re: [CnD] Pork chops.

[Debbra Piening]

At what point would you add the rice and veggies?

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Nicole Massey
Sent: Monday, October 21, 2013 12:54 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Pork chops.

In a similar recipe posted here earlier, using onion soup instead of ranch mix, 
and including rice and some water, it was three split breasts. I've found this 
to be a good balance with the rice, though I also include veggies in the mix.

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Nancy Martin
 Sent: Monday, October 21, 2013 12:37 PM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] Pork chops.
 
 I would use bchicken thighs but most people would prefer breasts. I'd
 guess four to six chicken pieces.
 Nancy
 - Original Message -
 From: Charles Rivard wee1s...@fidnet.com
 To: cookinginthedark@acbradio.org
 Sent: Monday, October 21, 2013 11:56 AM
 Subject: Re: [CnD] Pork chops.
 
 
  How much chicken, and what pieces?
 
  --
  If guns kill people, writing implements cause grammatical and
 spelling
  errors!
  - Original Message -
  From: Nancy Martin nm72...@gmail.com
  To: cookinginthedark@acbradio.org
  Sent: Monday, October 21, 2013 8:52 AM
  Subject: Re: [CnD] Pork chops.
 
 
  Hi,
  Here's a crockpot recipe for pork chops or chicken.
 
  One can mushroom soup
  one package ranch salad dressing mix
  pork chops or chicken
 
  Put soup in the crockpot and add ranch dressing mix. Stir well to
 blend.
  Add pork chops or chicken. Cook on high at least four hours or on
 low
  at least eight hours. The meat will fall off the bones. I seem to
  remember you could add rice to the crockpot to absorb the juices.
 
  - Original Message -
  From: Dawnielle Voegele softy5...@hotmail.com
  To: Cookinginthedark@acbradio.org
  Sent: Saturday, October 19, 2013 11:01 PM
  Subject: [CnD] Pork chops.
 
 
  Hi all,
 
  Seeing this pork chop and hash brown casserole recipe reminded
  me of something I was going to ask you all. What can be done with
  bone-in pork chops besides cooking them on a grill or something? I
  got a package of pork chops from the store a couple months back. I
  was told, at the store, they were boneless. I got them home, took
  them out to divide into zip blocks and guess what... they weren’t.
  So, now I have this family sized package of them taking up space in
  my freezer. I got the family one because it was a better price. I
  like pork chops, but was hoping for boneless so I could make
  casseroles and such. What do I do with them, any ideas?
  Thanks,
  Dawnielle
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Re: [CnD] Pork chops.

[Nicole Massey]

The very beginning. Yes, it tends to make rather soft veggies that way, but 
they get infused with the cream soup and onion soup mix flavor, which is fine 
with me.

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Debbra Piening
 Sent: Monday, October 21, 2013 1:23 PM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] Pork chops.
 
 At what point would you add the rice and veggies?
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Nicole Massey
 Sent: Monday, October 21, 2013 12:54 PM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] Pork chops.
 
 In a similar recipe posted here earlier, using onion soup instead of
 ranch mix, and including rice and some water, it was three split
 breasts. I've found this to be a good balance with the rice, though I
 also include veggies in the mix.
 
  -Original Message-
  From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
  On Behalf Of Nancy Martin
  Sent: Monday, October 21, 2013 12:37 PM
  To: cookinginthedark@acbradio.org
  Subject: Re: [CnD] Pork chops.
 
  I would use bchicken thighs but most people would prefer breasts. I'd
  guess four to six chicken pieces.
  Nancy
  - Original Message -
  From: Charles Rivard wee1s...@fidnet.com
  To: cookinginthedark@acbradio.org
  Sent: Monday, October 21, 2013 11:56 AM
  Subject: Re: [CnD] Pork chops.
 
 
   How much chicken, and what pieces?
  
   --
   If guns kill people, writing implements cause grammatical and
  spelling
   errors!
   - Original Message -
   From: Nancy Martin nm72...@gmail.com
   To: cookinginthedark@acbradio.org
   Sent: Monday, October 21, 2013 8:52 AM
   Subject: Re: [CnD] Pork chops.
  
  
   Hi,
   Here's a crockpot recipe for pork chops or chicken.
  
   One can mushroom soup
   one package ranch salad dressing mix pork chops or chicken
  
   Put soup in the crockpot and add ranch dressing mix. Stir well to
  blend.
   Add pork chops or chicken. Cook on high at least four hours or on
  low
   at least eight hours. The meat will fall off the bones. I seem to
   remember you could add rice to the crockpot to absorb the juices.
  
   - Original Message -
   From: Dawnielle Voegele softy5...@hotmail.com
   To: Cookinginthedark@acbradio.org
   Sent: Saturday, October 19, 2013 11:01 PM
   Subject: [CnD] Pork chops.
  
  
   Hi all,
  
   Seeing this pork chop and hash brown casserole recipe
 reminded
   me of something I was going to ask you all. What can be done with
   bone-in pork chops besides cooking them on a grill or something?
 I
   got a package of pork chops from the store a couple months back.
 I
   was told, at the store, they were boneless. I got them home, took
   them out to divide into zip blocks and guess what... they
 weren’t.
   So, now I have this family sized package of them taking up space
   in my freezer. I got the family one because it was a better
 price.
   I like pork chops, but was hoping for boneless so I could make
   casseroles and such. What do I do with them, any ideas?
   Thanks,
   Dawnielle
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Re: [CnD] Pork chops.

[Debbra Piening]

Absolutely; sounds great!  This recipe would be wonderful on these colder days!

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Nicole Massey
Sent: Monday, October 21, 2013 1:42 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Pork chops.

The very beginning. Yes, it tends to make rather soft veggies that way, but 
they get infused with the cream soup and onion soup mix flavor, which is fine 
with me.

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Debbra Piening
 Sent: Monday, October 21, 2013 1:23 PM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] Pork chops.
 
 At what point would you add the rice and veggies?
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Nicole Massey
 Sent: Monday, October 21, 2013 12:54 PM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] Pork chops.
 
 In a similar recipe posted here earlier, using onion soup instead of
 ranch mix, and including rice and some water, it was three split
 breasts. I've found this to be a good balance with the rice, though I
 also include veggies in the mix.
 
  -Original Message-
  From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
  On Behalf Of Nancy Martin
  Sent: Monday, October 21, 2013 12:37 PM
  To: cookinginthedark@acbradio.org
  Subject: Re: [CnD] Pork chops.
 
  I would use bchicken thighs but most people would prefer breasts. I'd
  guess four to six chicken pieces.
  Nancy
  - Original Message -
  From: Charles Rivard wee1s...@fidnet.com
  To: cookinginthedark@acbradio.org
  Sent: Monday, October 21, 2013 11:56 AM
  Subject: Re: [CnD] Pork chops.
 
 
   How much chicken, and what pieces?
  
   --
   If guns kill people, writing implements cause grammatical and
  spelling
   errors!
   - Original Message -
   From: Nancy Martin nm72...@gmail.com
   To: cookinginthedark@acbradio.org
   Sent: Monday, October 21, 2013 8:52 AM
   Subject: Re: [CnD] Pork chops.
  
  
   Hi,
   Here's a crockpot recipe for pork chops or chicken.
  
   One can mushroom soup
   one package ranch salad dressing mix pork chops or chicken
  
   Put soup in the crockpot and add ranch dressing mix. Stir well to
  blend.
   Add pork chops or chicken. Cook on high at least four hours or on
  low
   at least eight hours. The meat will fall off the bones. I seem to
   remember you could add rice to the crockpot to absorb the juices.
  
   - Original Message -
   From: Dawnielle Voegele softy5...@hotmail.com
   To: Cookinginthedark@acbradio.org
   Sent: Saturday, October 19, 2013 11:01 PM
   Subject: [CnD] Pork chops.
  
  
   Hi all,
  
   Seeing this pork chop and hash brown casserole recipe
 reminded
   me of something I was going to ask you all. What can be done with
   bone-in pork chops besides cooking them on a grill or something?
 I
   got a package of pork chops from the store a couple months back.
 I
   was told, at the store, they were boneless. I got them home, took
   them out to divide into zip blocks and guess what... they
 weren’t.
   So, now I have this family sized package of them taking up space
   in my freezer. I got the family one because it was a better
 price.
   I like pork chops, but was hoping for boneless so I could make
   casseroles and such. What do I do with them, any ideas?
   Thanks,
   Dawnielle
   ___
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   Cookinginthedark@acbradio.org
   http://acbradio.org/mailman/listinfo/cookinginthedark
  
  
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Re: [CnD] Pork chops.

[Charles Rivard]

I would not add rice, and I prefer my vegetables to be not a bit mushy. 
It's a personal preference, though.


--
If guns kill people, writing implements cause grammatical and spelling 
errors!
- Original Message - 
From: Debbra Piening debbra.pien...@att.net

To: cookinginthedark@acbradio.org
Sent: Monday, October 21, 2013 2:33 PM
Subject: Re: [CnD] Pork chops.


Absolutely; sounds great!  This recipe would be wonderful on these colder 
days!


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On 
Behalf Of Nicole Massey

Sent: Monday, October 21, 2013 1:42 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Pork chops.

The very beginning. Yes, it tends to make rather soft veggies that way, 
but they get infused with the cream soup and onion soup mix flavor, which 
is fine with me.



-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Debbra Piening
Sent: Monday, October 21, 2013 1:23 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Pork chops.

At what point would you add the rice and veggies?

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Nicole Massey
Sent: Monday, October 21, 2013 12:54 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Pork chops.

In a similar recipe posted here earlier, using onion soup instead of
ranch mix, and including rice and some water, it was three split
breasts. I've found this to be a good balance with the rice, though I
also include veggies in the mix.

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Nancy Martin
 Sent: Monday, October 21, 2013 12:37 PM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] Pork chops.

 I would use bchicken thighs but most people would prefer breasts. I'd
 guess four to six chicken pieces.
 Nancy
 - Original Message -
 From: Charles Rivard wee1s...@fidnet.com
 To: cookinginthedark@acbradio.org
 Sent: Monday, October 21, 2013 11:56 AM
 Subject: Re: [CnD] Pork chops.


  How much chicken, and what pieces?
 
  --
  If guns kill people, writing implements cause grammatical and
 spelling
  errors!
  - Original Message -
  From: Nancy Martin nm72...@gmail.com
  To: cookinginthedark@acbradio.org
  Sent: Monday, October 21, 2013 8:52 AM
  Subject: Re: [CnD] Pork chops.
 
 
  Hi,
  Here's a crockpot recipe for pork chops or chicken.
 
  One can mushroom soup
  one package ranch salad dressing mix pork chops or chicken
 
  Put soup in the crockpot and add ranch dressing mix. Stir well to
 blend.
  Add pork chops or chicken. Cook on high at least four hours or on
 low
  at least eight hours. The meat will fall off the bones. I seem to
  remember you could add rice to the crockpot to absorb the juices.
 
  - Original Message -
  From: Dawnielle Voegele softy5...@hotmail.com
  To: Cookinginthedark@acbradio.org
  Sent: Saturday, October 19, 2013 11:01 PM
  Subject: [CnD] Pork chops.
 
 
  Hi all,
 
  Seeing this pork chop and hash brown casserole recipe
reminded
  me of something I was going to ask you all. What can be done with
  bone-in pork chops besides cooking them on a grill or something?
I
  got a package of pork chops from the store a couple months back.
I
  was told, at the store, they were boneless. I got them home, took
  them out to divide into zip blocks and guess what... they
weren’t.
  So, now I have this family sized package of them taking up space
  in my freezer. I got the family one because it was a better
price.
  I like pork chops, but was hoping for boneless so I could make
  casseroles and such. What do I do with them, any ideas?
  Thanks,
  Dawnielle
  ___
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  Cookinginthedark@acbradio.org
  http://acbradio.org/mailman/listinfo/cookinginthedark
 
 
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Re: [CnD] Pork chops.

[RJ]

If you de bone the thighs, it is best than the chicken breast.

- Original Message - 
From: Nancy Martin nm72...@gmail.com

To: cookinginthedark@acbradio.org
Sent: Monday, October 21, 2013 1:36 PM
Subject: Re: [CnD] Pork chops.


I would use bchicken thighs but most people would prefer breasts. I'd guess 
four to six chicken pieces.

Nancy
- Original Message - 
From: Charles Rivard wee1s...@fidnet.com

To: cookinginthedark@acbradio.org
Sent: Monday, October 21, 2013 11:56 AM
Subject: Re: [CnD] Pork chops.



How much chicken, and what pieces?

--
If guns kill people, writing implements cause grammatical and spelling 
errors!
- Original Message - 
From: Nancy Martin nm72...@gmail.com

To: cookinginthedark@acbradio.org
Sent: Monday, October 21, 2013 8:52 AM
Subject: Re: [CnD] Pork chops.



Hi,
Here's a crockpot recipe for pork chops or chicken.

One can mushroom soup
one package ranch salad dressing mix
pork chops or chicken

Put soup in the crockpot and add ranch dressing mix. Stir well to blend. 
Add pork chops or chicken. Cook on high at least four hours or on low at 
least eight hours. The meat will fall off the bones. I seem to remember 
you could add rice to the crockpot to absorb the juices.


- Original Message - 
From: Dawnielle Voegele softy5...@hotmail.com

To: Cookinginthedark@acbradio.org
Sent: Saturday, October 19, 2013 11:01 PM
Subject: [CnD] Pork chops.



Hi all,

Seeing this pork chop and hash brown casserole recipe reminded me 
of something I was going to ask you all. What can be done with bone-in 
pork chops besides cooking them on a grill or something? I got a 
package of pork chops from the store a couple months back. I  was told, 
at the store, they were boneless. I got them home, took them out to 
divide into zip blocks and guess what... they weren’t. So, now I have 
this family sized package of them taking up space in my freezer. I got 
the family one because it was a better price. I like pork chops, but 
was hoping for boneless so I could make casseroles and such. What do I 
do with them, any ideas?

Thanks,
Dawnielle
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Re: [CnD] Pork chops.

[Charles Rivard]

You can do just about anything you want to do with them.  Bake, broil, 
grill, fry, or cut the meat off the bones and use them as if they are 
boneless, because, now, they are.


--
If guns kill people, writing implements cause grammatical and spelling 
errors!
- Original Message - 
From: Dawnielle Voegele softy5...@hotmail.com

To: Cookinginthedark@acbradio.org
Sent: Saturday, October 19, 2013 11:01 PM
Subject: [CnD] Pork chops.



Hi all,

Seeing this pork chop and hash brown casserole recipe reminded me of 
something I was going to ask you all. What can be done with bone-in pork 
chops besides cooking them on a grill or something? I got a package of 
pork chops from the store a couple months back. I  was told, at the store, 
they were boneless. I got them home, took them out to divide into zip 
blocks and guess what... they weren’t. So, now I have this family sized 
package of them taking up space in my freezer. I got the family one 
because it was a better price. I like pork chops, but was hoping for 
boneless so I could make casseroles and such. What do I do with them, any 
ideas?

Thanks,
Dawnielle
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[CnD] Pork chops.

[Dawnielle Voegele]

Hi all,

 Seeing this pork chop and hash brown casserole recipe reminded me of 
something I was going to ask you all. What can be done with bone-in pork chops 
besides cooking them on a grill or something? I got a package of pork chops 
from the store a couple months back. I  was told, at the store, they were 
boneless. I got them home, took them out to divide into zip blocks and guess 
what... they weren’t. So, now I have this family sized package of them taking 
up space in my freezer. I got the family one because it was a better price. I 
like pork chops, but was hoping for boneless so I could make casseroles and 
such. What do I do with them, any ideas?
Thanks,
Dawnielle
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Re: [CnD] Pork chops.

[Nicole Massey]

You've got a couple of options.
I don't have the temperature for these, and I know they bake at around two 
hours, but if you take pork chops, line the bottom of a cooking dish with them, 
and then slice potatoes to layer on top of them, or if you prefer potatoes with 
some rings of onion, this makes a tasty meal. You might want to sprinkle a bit 
of pepper on the chops, and I suspect if your dragon kin you could set some 
jalapenos in between the pork chops to give them some more fire.
I've forgotten the temperature for this, so I suggest you surf to the recipe 
sites to see what you can find.
The other recipe is as follows:
Title: Martha’s Pork Chops And Rice
Categories: Meat
Servings:4

 4 ea pork chops
 1 md onion, sliced or chopped
 6 md mushrooms, sliced (optional)
 1 pk Uncle Ben’s Wild Rice recipe
 2 tb of oil

In electric skillet, heat oil.  Add pork chops, onion and mushrooms (if 
desired) and cook until onion is soft and pork chops are browned.  Add the rice 
from the package, stir briefly and add the rest of the ingredients of package.  
Cover and simmer until water is absorbed and rice is cooked.
-
Md is medium, ea is each, TB is tablespoon, and pk is package. This is a tasty 
recipe where the meat falls off the bone.
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Dawnielle Voegele
 Sent: Saturday, October 19, 2013 11:01 PM
 To: Cookinginthedark@acbradio.org
 Subject: [CnD] Pork chops.
 
 Hi all,
 
  Seeing this pork chop and hash brown casserole recipe reminded me
 of something I was going to ask you all. What can be done with bone-in
 pork chops besides cooking them on a grill or something? I got a
 package of pork chops from the store a couple months back. I  was told,
 at the store, they were boneless. I got them home, took them out to
 divide into zip blocks and guess what... they weren’t. So, now I have
 this family sized package of them taking up space in my freezer. I got
 the family one because it was a better price. I like pork chops, but
 was hoping for boneless so I could make casseroles and such. What do I
 do with them, any ideas?
 Thanks,
 Dawnielle
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Re: [CnD] Pork chops.

[Dawnielle Voegele]

Thank you. These both sound very good. I will probably make both recipes. 
I'll definitely add some jalapeños as you suggested to the first recipe, as 
I love those. To the second, I 'm thinking green pepper and/or red peppers 
sound good as an addition.


Thanks again,
Dawnielle

-Original Message- 
From: Nicole Massey

Sent: Saturday, October 19, 2013 9:03 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Pork chops.

You've got a couple of options.
I don't have the temperature for these, and I know they bake at around two 
hours, but if you take pork chops, line the bottom of a cooking dish with 
them, and then slice potatoes to layer on top of them, or if you prefer 
potatoes with some rings of onion, this makes a tasty meal. You might want 
to sprinkle a bit of pepper on the chops, and I suspect if your dragon kin 
you could set some jalapenos in between the pork chops to give them some 
more fire.
I've forgotten the temperature for this, so I suggest you surf to the recipe 
sites to see what you can find.

The other recipe is as follows:
Title: Martha’s Pork Chops And Rice
Categories: Meat
Servings:4

4 ea pork chops
1 md onion, sliced or chopped
6 md mushrooms, sliced (optional)
1 pk Uncle Ben’s Wild Rice recipe
2 tb of oil

In electric skillet, heat oil.  Add pork chops, onion and mushrooms (if 
desired) and cook until onion is soft and pork chops are browned.  Add the 
rice from the package, stir briefly and add the rest of the ingredients of 
package.  Cover and simmer until water is absorbed and rice is cooked.

-
Md is medium, ea is each, TB is tablespoon, and pk is package. This is a 
tasty recipe where the meat falls off the bone.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Dawnielle Voegele
Sent: Saturday, October 19, 2013 11:01 PM
To: Cookinginthedark@acbradio.org
Subject: [CnD] Pork chops.

Hi all,

 Seeing this pork chop and hash brown casserole recipe reminded me
of something I was going to ask you all. What can be done with bone-in
pork chops besides cooking them on a grill or something? I got a
package of pork chops from the store a couple months back. I  was told,
at the store, they were boneless. I got them home, took them out to
divide into zip blocks and guess what... they weren’t. So, now I have
this family sized package of them taking up space in my freezer. I got
the family one because it was a better price. I like pork chops, but
was hoping for boneless so I could make casseroles and such. What do I
do with them, any ideas?
Thanks,
Dawnielle
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[CnD] Pork Chops With Apples , Sole With Yogurt Dill Sauce , Sparkling Melon Compote

[PoeticDream79]

 
 
 
 
Recipes from mama peach  
 
 
 
Recipes For Wednesday, March 20, 2013 Include:
Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And  Fish
Pork Chops With Apples
The Best Of Cooking With Three Ingredients: Main Dishes
Sole With Yogurt Dill Sauce
The Betty Crocker Recipe Card Library: Snacks Around The Clock
Sparkling Melon Compote

Recipes For Today:
Dollywood Presents Tennessee Mountain Home Cooking:
Meat, Poultry And Fish
Pork Chops With Apples
6 pork chops
Salt to taste
3 apples, peeled and cored
1/2 cup brown sugar
3 tablespoons flour
2 cups cold water
1/2 cup raisins
1 tablespoon vinegar
Fry pork chops until brown on each side. Season to taste. Put into buttered 
 baking dish. Top each with half of apple, cored side up. Sprinkle brown 
sugar  over apples. Brown flour in small pan. Add water and raisins. Bring to 
a boil,  add vinegar. Pour gravy over chops and apples and bake until apples 
are  tender.
_
The Best Of Cooking With Three Ingredients
Main Dishes
Sole With Yogurt Dill Sauce
1 pound 3 ounces each sole filets
1 cup plain yogurt
1/2 teaspoon dill weed or to taste
Saute fish in a non-stick skillet that has been sprayed. Brown on both  
sides. Mix yogurt with dill weed to taste. Pour over fish and heat.
Optional:
Serve with lemon wedges.
_
The Betty Crocker Recipe Card Library
Snacks Around The Clock
Sparkling Melon Compote
Scoop balls from 1/2 cantaloupe and 1/2 honeydew melon with ball cutter or  
1/2 teaspoon measuring spoon. To serve, divide melon balls among 4 dessert  
dishes. Top each with 1 scoop lime sherbet; pour about 1/4 cup chilled 
sparkling  catawba grape juice or ginger ale over sherbet.
Makes 4 servings.







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Re: [CnD] Pork Chops With Apples , Sole With Yogurt Dill Sauce , Sparkling Melon Compote

[Susan Lumpkin]

Thanks much for sending the titles of recipes as the subject line! Your
efforts have been noticed.

Susan
 
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of poeticdrea...@aol.com
Sent: Wednesday, March 20, 2013 12:00 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Pork Chops With Apples , Sole With Yogurt Dill Sauce ,
Sparkling Melon Compote

 
 
 
 
Recipes from mama peach  
 
 
 
Recipes For Wednesday, March 20, 2013 Include:
Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And  Fish
Pork Chops With Apples
The Best Of Cooking With Three Ingredients: Main Dishes
Sole With Yogurt Dill Sauce
The Betty Crocker Recipe Card Library: Snacks Around The Clock
Sparkling Melon Compote

Recipes For Today:
Dollywood Presents Tennessee Mountain Home Cooking:
Meat, Poultry And Fish
Pork Chops With Apples
6 pork chops
Salt to taste
3 apples, peeled and cored
1/2 cup brown sugar
3 tablespoons flour
2 cups cold water
1/2 cup raisins
1 tablespoon vinegar
Fry pork chops until brown on each side. Season to taste. Put into buttered 
 baking dish. Top each with half of apple, cored side up. Sprinkle brown 
sugar  over apples. Brown flour in small pan. Add water and raisins. Bring
to 
a boil,  add vinegar. Pour gravy over chops and apples and bake until apples

are  tender.
_
The Best Of Cooking With Three Ingredients
Main Dishes
Sole With Yogurt Dill Sauce
1 pound 3 ounces each sole filets
1 cup plain yogurt
1/2 teaspoon dill weed or to taste
Saute fish in a non-stick skillet that has been sprayed. Brown on both  
sides. Mix yogurt with dill weed to taste. Pour over fish and heat.
Optional:
Serve with lemon wedges.
_
The Betty Crocker Recipe Card Library
Snacks Around The Clock
Sparkling Melon Compote
Scoop balls from 1/2 cantaloupe and 1/2 honeydew melon with ball cutter or  
1/2 teaspoon measuring spoon. To serve, divide melon balls among 4 dessert  
dishes. Top each with 1 scoop lime sherbet; pour about 1/4 cup chilled 
sparkling  catawba grape juice or ginger ale over sherbet.
Makes 4 servings.







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Re: [CnD] Pork Chops With Apples , Sole With Yogurt Dill Sauce , Sparkling Me...

[PoeticDream79]

Yeah ti is.. What i do is copy and paste but I do put the commas in the  
message in the subject line. :)
 
 
In a message dated 3/20/2013 2:11:23 P.M. Eastern Daylight Time,  
slump...@austin.rr.com writes:

Thanks  much for sending the titles of recipes as the subject line! Your
efforts  have been noticed.

Susan

-Original Message-
From:  Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf  Of poeticdrea...@aol.com
Sent: Wednesday, March 20, 2013 12:00 PM
To:  cookinginthedark@acbradio.org
Subject: [CnD] Pork Chops With Apples , Sole  With Yogurt Dill Sauce ,
Sparkling Melon  Compote





Recipes from mama peach   



Recipes For Wednesday, March 20, 2013 Include:
Dollywood  Presents Tennessee Mountain Home Cooking: Meat, Poultry And  Fish
Pork  Chops With Apples
The Best Of Cooking With Three Ingredients: Main  Dishes
Sole With Yogurt Dill Sauce
The Betty Crocker Recipe Card  Library: Snacks Around The Clock
Sparkling Melon  Compote

Recipes For Today:
Dollywood Presents  Tennessee Mountain Home Cooking:
Meat, Poultry And Fish
Pork Chops With  Apples
6 pork chops
Salt to taste
3 apples, peeled and cored
1/2  cup brown sugar
3 tablespoons flour
2 cups cold water
1/2 cup  raisins
1 tablespoon vinegar
Fry pork chops until brown on each side.  Season to taste. Put into 
buttered 
baking dish. Top each with half of  apple, cored side up. Sprinkle brown 
sugar  over apples. Brown flour  in small pan. Add water and raisins. Bring
to 
a boil,  add  vinegar. Pour gravy over chops and apples and bake until  
apples

are  tender.
_
The Best Of Cooking With Three  Ingredients
Main Dishes
Sole With Yogurt Dill Sauce
1 pound 3 ounces  each sole filets
1 cup plain yogurt
1/2 teaspoon dill weed or to  taste
Saute fish in a non-stick skillet that has been sprayed. Brown on  both  
sides. Mix yogurt with dill weed to taste. Pour over fish and  heat.
Optional:
Serve with lemon wedges.
_
The Betty Crocker  Recipe Card Library
Snacks Around The Clock
Sparkling Melon  Compote
Scoop balls from 1/2 cantaloupe and 1/2 honeydew melon with ball  cutter or 
 
1/2 teaspoon measuring spoon. To serve, divide melon balls  among 4 dessert 
 
dishes. Top each with 1 scoop lime sherbet; pour  about 1/4 cup chilled 
sparkling  catawba grape juice or ginger ale  over sherbet.
Makes 4  servings.







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[CnD] Pork Chops and Cheesey Scalloped Potatoes

[Mike and jean]

Pork Chops and Cheesy Scalloped Potatoes

Prep Time: 20 Min

Cook Time: 6 Hrs

Ready In: 6 Hrs 20 Min

Servings 4

4 pork chops

salt and ground black pepper to taste

3 pounds red potatoes, scrubbed and sliced, divided

1 onion, sliced, divided

1/4 cup all-purpose flour, divided

1 (16 ounce) jar cheese sauce (such as RaguR Double Cheddar)

3/4 cup milk



Place pork chops into a slow cooker; sprinkle with salt and pepper. Layer
1/4 of sliced potatoes over pork chops, followed by 1/4 of onion slices.
Sprinkle onion with 1 tablespoon flour and season with salt and pepper.
Repeat layers of potatoes, onions, 1 tablespoon of flour, and a sprinkle of
salt and pepper three more times.

Mix cheese sauce with milk until smooth and pour over potatoes. Set slow
cooker to High and cook for 6 hours.



I would use skim milk in this recipe.

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[CnD] Pork Chops in Creamy Vegetable Sauce

[Lisa Belville]

Pork Chops in Creamy Vegetable Sauce

 

Ingredients

6   pork rib chops, cut 1/2-inch thick

   Nonstick cooking spray

1-1/2  cups sliced fresh mushrooms

1  medium green or red sweet pepper, cut into thin strips

1  10 3/4-ounce can condensed reduced-fat and reduced-sodium cream of

mushroom soup

1/2  cup fat-free dairy sour cream

1/4  cup fat-free milk

1  teaspoon paprika

1  medium tomato, seeded and chopped

 

Directions

1. Trim fat from chops. Coat a 12-inch nonstick skillet with cooking

spray. Heat over medium heat. Add pork chops; cook for 6 minutes. Turn

chops; add mushrooms and sweet pepper. Cook about 6 minutes more or

until done (160 degree F) and juices run clear. Remove the chops and

vegetables.

 

2. For sauce, in a small bowl stir together the soup, sour cream, milk,

and paprika. Stir the mixture into skillet; bring to boiling.

 

3. Return the chops and cooked vegetables to skillet. Cook, covered, for

5 minutes. Add the tomato. Cook about 1 to 2 minutes more or until

heated through. Makes 6 servings.

 

Nutritional facts per serving

calories: 193, total fat: 9g, saturated fat: 3g, cholesterol: 50mg,

sodium: 264mg, carbohydrate: 11g, fiber: 1g, protein: 17g



Lisa Belville
lisa...@frontier.com
missktlab1...@frontier.com
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Re: [CnD] Pork chops and rice

[Kathy Brandt]

Hi, I have a similar recipe.  It calls for browning the pork chops on 
moderate heat five minutes per side, putting on top of the rice, etc, 
covering, and cooking at 350 for a half hour.


Kathy.


- Original Message - 
From: Sheila Rieger ze...@telus.net

To: cookinginthedark@acbradio.org
Sent: Wednesday, November 03, 2010 5:54 PM
Subject: Re: [CnD] Pork chops and rice



Hello,
This sounds so good but I don't have a crock pot.
If cooked in the oven, at what temperature and for how long, please.
Is anyone able to provide a rule of thumb list of crock pot to oven 
equivalents for time and temperature?
I often receive great recipes for the crock pot and wonder how to do them 
in the oven.

Many thanks,
Sheila,
Vancouver, Canada

At 08:43 AM 11/3/2010, you wrote:

Pork Chops And Rice



4 pork chops

1 cup rice, uncooked

1 envelope onion soup mix

1 can cream of mushroom soup

2 cups water



Method



1. Pour rice into crock pot.

2. Sprinkle with 1/3 onion soup mix.

3. Place pork chops over rice.

4. Pour mushroom soup over all.

5. Sprinkle remaining onion soup mix over all.

6. Add water.

7. Cook on low for 8 to 10 hours.

8. Serves 4.
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[CnD] Pork chops and rice

[Anna]

Pork Chops And Rice

 

4 pork chops

1 cup rice, uncooked

1 envelope onion soup mix

1 can cream of mushroom soup

2 cups water

 

Method

 

1. Pour rice into crock pot. 

2. Sprinkle with 1/3 onion soup mix. 

3. Place pork chops over rice. 

4. Pour mushroom soup over all. 

5. Sprinkle remaining onion soup mix over all. 

6. Add water. 

7. Cook on low for 8 to 10 hours.

8. Serves 4.
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[CnD] Pork Chops and Cheesy Scalloped Potatoes

[Charlotte]

Pork Chops and Cheesy Scalloped Potatoes

Prep Time: 20 Min

Cook Time: 6 Hrs

Ready In: 6 Hrs 20 Min

Servings 4

4 pork chops

salt and ground black pepper to taste

3 pounds red potatoes, scrubbed and sliced, divided

1 onion, sliced, divided

1/4 cup all-purpose flour, divided

1 (16 ounce) jar cheese sauce (such as Ragu® Double Cheddar)

3/4 cup milk



Place pork chops into a slow cooker; sprinkle with salt and pepper. Layer 
1/4 of sliced potatoes over pork chops, followed by 1/4 of onion slices. 
Sprinkle onion with 1 tablespoon flour and season with salt and pepper. 
Repeat layers of potatoes, onions, 1 tablespoon of flour, and a sprinkle of 
salt and pepper three more times.

Mix cheese sauce with milk until smooth and pour over potatoes. Set slow 
cooker to High and cook for 6 hours.



I would use skim milk in this recipe.

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[CnD] Pork Chops with Herb Pesto

[Lovette Yewchan]

 Pork Chops with Herb Pesto
from healthy cooking taste of Home

4 bone in pork loin chops (I used boneless)
1/4 tsp salt
1/8 tsp pepper
2 tbsp water

1 tbsp fresh minced rosemary sage, thyme, parsley, and basil
(I used 1 tsp dried)
1 tb olive oil
3 garlic cloves minced (I used one)

Sprinkle pork chops with salt and pepper.
In a small bowl combine remaining ingredients.
Brush mixture over chops and refrigerate for at least one hour.

Coat cooking wrack with cooking spray and grill covered over medium 
high heat for 4-5 minutes on each side or broil 4 inches from 
heat.  (I did them on the indoor grill)


meat should be 160 degrees.
These were amazingly tender!

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[CnD] Pork Chops in Mushroom Sauce

[Charlotte]

Pork Chops in Mushroom Sauce

 6 pork chops, 1 inch thick

 3 Tablespoons vegetable oil

 2 cups beef bouillon

 1 cup fresh mushrooms, sliced

 1 Tablespoon minced parsley

 1-1/2 teaspoons paprika

 Salt and pepper to taste

 1 medium onion, sliced, separated into rings

 2 Tablespoons cornstarch

 3/4 to 1 cup sour cream

 Garnish: minced parsley

Brown pork chops in oil in a skillet over medium-high heat. Place in an 
oblong baking dish. Mix bouillon, mushrooms, 1 Tablespoon parsley, paprika, 
salt and pepper in a medium bowl. Pour over pork chops. Bake, covered, at 
350 degrees for 45 minutes. Arrange onion rings on top of each pork chop. 
Bake covered for 30 minutes. Remove from oven and place pork chops in a warm 
serving dish.

Pour pan drippings into a large saucepan. Add cornstarch. Cook over medium 
heat until thickened, stirring constantly. Remove from heat. Stir in sour 
cream. Pour over top of pork chops. Garnish with minced parsley. Serve 
immediately.

SERVES: 6

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[CnD] Pork Chops with Cranberries

[Julie Miss Mercy]

 -- Recipe via Meal-Master (tm) v7.01

  Title: Pork Chops with Cranberries
 Categories: Main dishes, Meats, Pork
   Servings:  4

   2 T  Olive oil
   4Pork chops,loin,1/2″ thick
Freshly ground pepper
 1/4 c  Chopped onion
   3 T  Apple juice concentrate,froz
   3 T  Brown sugar
   1 c  Cranberries
   1Apple,small,tart
 1/8 t  Ground cinnamon
1/16 t  Cloves,ground
   1 ds Nutmeg,grated

   1. Sprinkle pork chops with pepper. Heat oil in large skillet and cook
   chops over medium heat until lightly browned on both sides, about 6
   minutes. Reduce heat, add chopped onion to pan and continue cooking 8 to 10
   minutes.
   2. Meanwhile, in a separate pan combine the apple juice concentrate, brown
   sugar, washed cranberries, the chopped apple, cinnamon, cloves and nutmeg.
   Cook over medium low heat until cranberries burst and sauce thickens
   slightly, about 4 minutes.
   3. Remove accumulated fat from chops. Pour sauce over meat and stir into
   onions in pan. Cover and cook over low heat until chops are done, 5 to 8
   minutes. Serve immediately with rice or boiled potatoes.

 -
From
www.recipesource.com


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