Thin porkchops

Discussion in 'Food & Wine' started by Disir, Aug 18, 2018.

  1. HenryBHough
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    HenryBHough Gold Member Supporting Member

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    Stack 'em up, tie them together and roast with a nice crust of coarse black pepper. Use a disposable pan or, if you use a good one, coat it liberally with a cooking spray, put some parchment paper in the bottom and maybe tie a sheet of perforated parchment paper over the top to keep from having to scrape your oven free of the spatter.
     
  2. JakeStarkey
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    JakeStarkey BANNED Supporting Member

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    Porkchops, thin = dip in buttermilk, shake in a bag full of thingrind bread crumbs, set in freezer for 15 minutes, broil 12 minutes each side on a tin foil base, then serve on brown rice with pearl onions and snap peas.
     
  3. miketx
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    miketx Diamond Member

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    Stuff Them...in my mouth.
     
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  4. koshergrl
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    koshergrl Diamond Member

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    Country cooks' gravy is beautiful sauce by another name.

    I knew how to make a roux and create *sauce* of many colors before I was 11 ;)
    Milk gravy, chicken gravy, cheese gravy, brown gravy (homemade), sausage gravy. I can also make mushroom sauces and alfredo easier than flipping a pancake.
     
  5. koshergrl
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    koshergrl Diamond Member

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    Whatever you do with the chops (stuffing is the best idea) cut up the leftovers and use them in stir fried rice the next day. My favorite thing for leftover pork.
     
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  6. Unkotare
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    Unkotare Diamond Member

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    “Water”???!??
     
  7. Penelope
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    Penelope Platinum Member

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    Not dry with sauerkraut and potatoes cooking all day, falls right off the bone.
     
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  8. Disir
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    Disir Gold Member

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    I'll take dry over sauerkraut.
     
  9. Penelope
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    Penelope Platinum Member

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    How thin are the chops, and I do not do dry, center cut porkchops turn out dry, the thick ones.
    I don't like sauerkraut either, but my husband eats it.
     
  10. koshergrl
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    koshergrl Diamond Member

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    Or with pork and beans.
     

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