They Turned Out Great!
By NailTech
@NailTech (6874)
United States
August 30, 2012 6:34pm CST
The pork chops I made turned out great with the parchment paper I used under them on the glass baking dish, nothing stuck on it like when I use the spray or the oil. Woohoo! Tasted good as well. I put the heat on just 5 degrees lesser than what the recipe called for as the parchment paper said it was heat tolerable up to 420 and the pork chop recipe said 425 which really wasn't that much of a difference but I kept them on another extra 4 minutes. Now I just have to remember to use that the next time, my memory is so bad these days it isn't even funny. How is your cooking skills when it comes to making pork chops? And what about your memory? LOLO.
4 responses
@MsTickle (25180)
• Australia
9 Sep 12
Hi,
I love pork chops and never have a problem. I usually do them under the griller and serve them with mashed potatoes, greens and apple sauce. Simple and delicious.
If I do pork rashers, I marinate them then into a baking dish on a medium heat I cook them till the meat is sticky, falls off the bone and melts in the mouth. There is a lot of fat this way so I make sure to put them on a couple of sheets of kitchen towel while they stand.
As for my memory, I lost it some time ago so I'd rather not go there.
@jenny1015 (13359)
• Philippines
31 Aug 12
Hey, Nailtech! Glad to know your success with the porkchops. In our country, we usually cook deep by deep frying. It may not sound healthy, but that is just the way a lot of people love it. But I do cook variations of pork chop. I like to experiment. I use different kinds of sauces with it.
My memory is fine but on some days when I am sooooo tires, well, I guess it's a sign of getting old. hahaha!
@NailTech (6874)
• United States
31 Aug 12
jenny what kind of sauces do you use with it? Any ideas?
I guess you could deep fry just about anything even pork chops. I have seen so many things on some restaurant shows being deep fried nowadays which I thought was unhealthy but it seems people are still eating it alot. I even think my cousin's hubby in FL deep fries his Thanksgiving turkey when he makes his, LOL.
@jenny1015 (13359)
• Philippines
31 Aug 12
I use oyster sauce or tomato sauce or cook it in mushroom gravy. But lately, due to my being lazy to cook, I prefer using an induction cooker so that the fat from the pork chop will drip under the stainless steel rack. I try to make myself believe that by using that oven,I am serving my kids healthier food. hahah!
@Orson_Kart (8316)
• United Kingdom
31 Aug 12
I have a great memory!
Personally I prefer the boil-in-the-bag rice over ordinary rice. It's convenient, but you need asbestos fingers to open the bag and pour the rice out. Occasionally I haven't been quick enough on opening and pouring, the damn heat gets the better of me and I have dropped it on the floor. Boil-in-the-bag-dropped-on-the-floor rice isn't as appealing then.
@CookingIsMyPassion (653)
• United States
31 Aug 12
I write and publish recipes (everything from soup to nuts) online as well as miscellaneous, health and nutrition articles.
I cook every night and have been doing that since I was 18. Over 50 now and still trying new things out.
Memory is real good, I read, write and do puzzles all the time to keep my mind alert. So being forgetful isn't a worry at this point.
