Cooking my meat?!


Question: What heat setting do i use for pork chops?
300 or 350 degrees


Answers: What heat setting do i use for pork chops?
300 or 350 degrees

I like to split the difference with pork. And do a quick browning in a hot skillet before I put them into the oven. Pork sold in the US these days has been especially developed to be quite lean, so there is absolutely no need whatever to worry about excess fat that needs to be drained off. (You might very well have to add a bit of fat to the pan to brown your pork chops initially without having them stick.)

Be very sure that you cook your pork until it is well done - you want a meat thermometer here. Pork can carry trichinosis - a deadly parasite for which there is no cure. Not so common in the US these days, but it is not unusual in the least in most other places in the world. NEVER serve or eat pink or rare pork! Pork that shows even the faintest trace of "pink" is not of the proper temperature to kill trichinosis. Moist cooking will guarantee a moist finished dish, even if well done.

Last, but not least, the recommendation that someone gave you to put your poor pork chops onto paper towels after you've cooked them and squeeze out the rest of the juice is guaranteed to completely ruin what little is left of them. Might as well take the money you paid for them, set it ablaze, then serve up fried boot sole for dinner. All meat needs to rest for 5-10 minutes (about twice that for a large roast) in the pan before serving. That allows the meat to reabsorb some of the meat juices. The rest of the juices go into the gravy.

I recommend 350 fahrenheit until it turns brown, and place it on a raised rack grill where the fat and grease will drip down into. Check it every 8 to 10 minutes and drain the fat when it accumulates to a point where the grease is touching the meat. After cooking, place on a paper towel and soak up as much of the grease as possible by lightly squeezing the meat into the paper towel.

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Today's pork is very lean , Excess fat is NOT an issue , I agree brown the chops in a pan first then finish in oven . Today's pork is so lean you must get thick 1 inch - 1-5 inch or it is too thin to cook up juicy. go to the meat store and get thick (Rib ) chops cut, brine them to retain juice. finish in 250F oven to 130F cover with foil and rest 10-15 min temp will rise to about 145F Pork WILL be slightly pink if cooked properly Cooking well done guarantees inedible dry (Shoe Leather) chops.

well i am vegetarian but my cousin says- depends on what kind of meat u have dude. like the size, and stuff





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