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Post by noblesseoblige on Jul 2, 2005 17:50:33 GMT -5
I am wondering if you know this.
I saw it on TV a while ago. It is called the 1 lb pork chop. From what I understand the boneless pork chops get brushed with some asian sauce and then go in the oven in a pan covered tightlywith alu foil.
The liquid gets drained and then the chops go back in the oven, upright, meaning fat side up, to brown and get done.
My question is, since we do not like any asian flavors can I use the recepie for your rub and the ginger/apricot sauce instead?
What temp and how long should the pork chops go in the oven when they are covered and how long and at what temp when they get finished uncoverd?
THANKS!!!!!
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Post by wildfire on Jul 2, 2005 18:42:04 GMT -5
Remember: The internal temperature of pork should ALWAYS be raised to 155-165 degrees to prevent tricky-noses (trichinosis) the same applies to “Chicken Tartar”.
My Pork Tenderloin with an Apricot Ginger Glaze works GREAT with “one pound pork chops”, I use boneless pork loin roasts for my recipe because they are easier to use, but the chops work the same.
At low temps aluminum foil works just fine, I just prefer to avoid aluminum due to its possible link to Alzheimer’s. (I don’t need any help to lose my mind, thank you.)
I shoot for three main goals: 1) inexpensive 2) taste 3) tender 4) EASY to prepare.
By putting the chops in a slow cooker (Crock pot) or 200 degree oven in the morning it’s all but ready to eat when you are at suppertime.
FOR SLOW COOKING:
Take out, 1/3 of the glaze (This prevents cross contamination), and HEAVILY paint the pork loin (or Chops on all sides) with the glaze. Then place the bag in a browning bag and then into a casserole dish, jab the bag with a fork, without piercing the pork loin, place in a 200 degree oven (or Crock Pot; with a crock pot no bag is needed, but it helps to remove the chops from the pot when they are SUPER tender) before you go to bed. (It does NOT have to cook 24, just until the internal temperature reaches 155 165 degrees. I just believe 8-12 hours at low temperatures makes the pork loin tenderer.)
Preheat the oven to 350 degrees
Drain the juice from the chops, apply another 1/3 of the Apricot Ginger Glaze to the chops, and place them in the PREHEATED oven for 10 minutes.
They are READY!
Does this help?
GLHR!
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Post by noblesseoblige on Jul 2, 2005 18:47:36 GMT -5
Wildfire you are a PRINCE!!!! That is what I will cook Sunday. I did stay away from chops because they get dried out (when I cooked them  ) But your way they will be nice an juicy..THANK YOU SOOO MUCH!!!! BTW, I am getting them at Cosco. Gut? |
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Post by wildfire on Jul 2, 2005 19:12:34 GMT -5
(Sorry I couldn’t resist!) As for cut: I prefer 2” thick boneless loin chops. It’s the same cut of MEAT as the boneless loin roast . . . only some stores charge you extra for the WORD “chops”. I have sharp knives and it is EASY to simply cut the roast into chops. Or you can buy the boneless pork loin ROAST that is displayed on sale, and ask them to slice it “Into 2” thick pieces” DO NOT SAY THE WORD “chops”! (“You mean chops?” “No, I just want it cut into 2” pieces like this.” Showing you cutting across the roast. Does it make you look dumb? Maybe, but to save a few dollars per pound on the SAME cut of meat I think it’s worth it!) The same with a sirloin roast, some store’s computers add $1+ per pound when you ask for a sirloin ROAST; Instead ask “What is the price per pound of your WHOLE SIRLOIN TIP?” (The EXACT piece of meat in one store was $12 HIGHER if you asked for it as a “roast”. You can also ask for that “WHOLE SIRLOIN TIP” to be cut into 1” slices. TADA! You have sirloin STEAKS!)
Does this help?
Any other questions? (I LOVE cooking!)
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