tag:blogger.com,1999:blog-141925195674785329.post3378352657971941348..comments2024-01-22T08:18:50.069-08:00Comments on Near to Nothing: Breaded Pork ChopsSumikohttp://www.blogger.com/profile/09592651891242831465noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-141925195674785329.post-89459720016124547722011-04-29T09:20:45.453-07:002011-04-29T09:20:45.453-07:00Wow, those look yummy. I just took some pork chops...Wow, those look yummy. I just took some pork chops out of the freezer to thaw, so what a coincidence that you had just posted about pork chops! Well, maybe not a HUGE coincidence since we are eating LOTS of pork ever since we butchered out hogs :-). <br /><br />I have never tried tenderizing before, but that sounds like a great idea. Bummer I didn't think to have the butcher shop tenderize them for me when they were cutting them up. My favorite recipe for pork chops (not pork steak, but chops… we like to BBQ pork steak) is to put some thickened, apple-juice-sweetened cooked apples in the bottom of a casserole dish, place salted, peppered and lightly seared chops on top, then uncooked, prepared bread dressing (stuffing) over the top and bake at 350 for about 40 minutes. Very yummy and tender, but that is the ONLY way we have tried that we like them, so I'm excited to try your version for some variety (especially since we have SO MANY chops!). <br /><br />If you ever want to make a whole pork loin, the best way I have found is to season well (encrust the outside with herbs and salt), sear in a pan or on the BBQ, then roast long and low, like at 200 degrees, almost all day, until it just reaches the internal temp for being done. Then take it out immediately and cover. In fact, I sometimes take it out when it is five degrees below being done, put a cover on it and let it reach the right temp on its own since the hotter outside meat heats the cooler inside meat. Very tender and delicious. Makes a great dinner and even better sandwiches when sliced very thin the next day. <br /><br />Thanks for the pork recipe. More please!!StaceyNnoreply@blogger.com