I actually have a few cooking questions to ask :)?!


Question: I actually have a few cooking questions to ask :)!?
1) My husband would like to have pork chops for dinner, but I have never cooked them before( because the last time I had them, they were very dry) So, How can I cook them properly( raw pork is a no - no) and not leave them dry and tasteless!?
also, what do you serve as a side dish with them!?

Okay, question #02

2) What goes with fish sticks!? I know it sounds kiddish, but they can be good for a quick meal or lunch!.

Last question(I swear!)

3) How do you cook salmon steaks!? Is it better to grill, pan fry, or oven bake!? Which version lets the true salmon flavor come out!?


THX =)Www@FoodAQ@Com


Answers:
Pork chops cook until the juices run clear!. Cooks Illustrated recommends brining the pork chops to make them moist and tasty!. I never have!.


YPES OF PORK:

Loin or Rib Chop

Loin Chop, boneless

Blade Chop

BROILING OR GRILLING PORK CHOPS

1!. Select pork chop from those shown in the photos!.

2a!. To Broil: You may need to move the oven rack so it is 5 to 6 inches
below the broiler!. Set the oven control to broil!.
2b!. To Grill: Prepare the coals or a gas grill for direct heat!. Heat to
medium heat, which will take about 40 minutes for charcoal or about 10
minutes for a gas grill!.

3a!. To Broil: Place pork chop on the rack in a broiler pan!. (For easy
cleanup, line the bottom of the broiler pan with aluminum foil before
placing pork on rack!.) Place in oven with the top of the pork chop the
number of inches from heat listed in the chart!.
3b!. To Grill: Place pork chop on the grill the number of inches from heat
listed in the chart!.

4!. Broil or Grill uncovered for about half the time listed in the chart or
until pork chop is brown on one side!.

5!. Turn the pork chop and continue cooking until the doneness listed in
the chart!.* To check doneness, cut a small slit in the center of boneless
cuts or in the center near the bone of bone-in cuts!. Medium pork is
slightly pink in center!. Well-done pork is no longer pink in center!. Or
insert a meat thermometer in the center of the pork chop to check for
desired doneness!. Sprinkle salt and pepper over both sides of pork chop
after cooking if desired!. Serve immediately!.

TIMETABLE FOR BROILING OR GRILLING PORK CHOPS

INCHES
APPROXIMATE TOTAL
APPROXIMATE FROM APPROXIMATE TOTAL
BROILING GRILLING
PORK CUT THICKNESS HEAT DONENESS TIME
(MIN) TIME (MIN)
++++++++++++++++++++++++++++++++++++++!.!.!.
_
Loin or
Rib Chops 3/4 inch 3 to 4 160∫ (medium)
8 to 11 6 to 8
(boneless) 1 1/2 inches 3 to 4 160∫ (medium)
19 to 22 12 to 16
++++++++++++++++++++++++++++++++++++++!.!.!.
_
Loin Chop
(boneless) 1 inch 3 to 4 160∫ (medium)
11 to 13 8 to 10
++++++++++++++++++++++++++++++++++++++!.!.!.
_
Blade Chop 3/4 inch 3 to 4 170∫ (medium)
13 to 15 11 to 13
(bone-in) 1 1/2 inches 3 to 4 170∫ (medium)
26 to 29 19 to 22
++++++++++++++++++++++++++++++++++++++!.!.!.
_

PANFRYING PORK CHOPS

1!. Select pork chop from those shown in the photos!.

2!. If the pork is very lean and has little fat, coat a heavy skillet or
frying pan with a small amount of vegetable oil, or spray it with cooking
spray!. Or use a nonstick skillet!.

3!. Heat the skillet over medium heat 1 to 2 minutes!.

4!. Place the pork chop in the hot skillet!. You do not need to add oil or
water or cover the skillet; covering will cause the pork chop to be
steamed rather than
panfried!.

5!. Cook for the time listed in the chart, turning pork chop occasionally!.
If the pork chop has extra fat on it, fat may accumulate in the skillet;
remove this fat with a spoon as it accumulates!. Cook until brown on both
sides and the doneness listed in chart!.* To check doneness, cut a small
slit in the center of boneless cuts or in the center near the bone of
bone-in cuts!. Medium pork is slightly pink in center!. Well-done pork is no
longer pink in center!. Or insert a meat thermometer in the center of the
pork chop to check for desired doneness!. Sprinkle salt and pepper over
both sides of pork chop after cooking if desired!. Serve immediately!.


TIMETABLE FOR PANFRYING PORK CHOPS





APPROXIMATE
THICKNESS PORK TOTAL COOKING
PORK CUT IN INCHES DONENESS TIME (MIN)
++++++++++++++++++++++++++++++++++++++!.!.!.
Loin or
Rib Chops
(boneless) 1/2 160∫ (medium) 7 to 8
1 160∫ (medium) 12 to
14
++++++++++++++++++++++++++++++++++++++!.!.!.
Loin Chops
(boneless) 1/2 160∫ (medium) 7 to 8
1 160∫ (medium) 10 to
12
++++++++++++++++++++++++++++++++++++++!.!.!.


Please note, if you should change this recipe it will no longer be an
approved Betty Crocker? Recipe!.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker?
cookbooks!. Because MasterCook and Betty Crocker? use different nutritional
analysis programs and different nutrient databases, variations in results
are expected!.

S(Internet Address):
"For more great ideas visit my Web site at: www!.bettycrocker!.com"
Copyright:
"? General Mills, Inc!. 1998!."

Categories:
Beef and Pork Main Dishes, Chapter 2, Pork Main Dishes


Source

--
Servings/Yield

--


Fish sticks!. Some brands are better than others!. We like them for a quick and cheap lunch!.

Salmon steaks!. Good broiled or grilled!. Can bake in the oven or steam!.


Lemon-Dill Salmon and Potatoes
1 lb!. salmon fillets, cut into 3/4-inch pi
? teaspoon lemon pepper
1 tablespoon margarine, butter oWww@FoodAQ@Com

1) Pork chops are about the easiest thing to cook! If they were dry before, you overcooked them!. Season both sides w/ whatever you like, sear in a skillet in a bit EVOO, flip once!. Shouldn't take more than about 5-6 min!. per side!. As a side dish, I like mac & chz, buttered rice, squash, green beans, or sweet potatoes!.

2) Seems like at school they served french fries or tater tots w/ fish sticks!. Mac & chz (again) is good, so is a baked potato!.

3) No clue!. I hate salmon!.Www@FoodAQ@Com

1) Try Shake n Bake! super easy, and I've never had dry porkchops doing it!.!.!.you could also grill them with some seasoning salt!. That's godo too!.

2) Try mac n cheese with fish sticks, or mashed potatoes with veggies!.

3) BAKE salmon steaks!.!.!.that's the best thing to do to get the flavor!.Www@FoodAQ@Com

1 low and slow!. #2 I know this sounds weird but i like to put mine on a sandwich with a slice of american cheese some sliced onion and bbq sauce #3 I have salmon blehhhhh so I can't helpWww@FoodAQ@Com

1) Brown 2 cloves minced garlic in olive oil, then brown my pork chops, add sliced onion, saute!. Add oregano, and 1/2 cup rice cooking wine!. Cover and simmer low for at least 20 minutes!. Use a meat thermometer till meat near bone reaches 170 degrees!.

2) fish sticks, goes great with fresh vegetables!. I always keep some in containers in my fridge!.
I like broccoli, carrots, and celery sticks!.

3) I prefer poached salmon to retain the best flavor!. I use 1/2 cup rice cooking wine!. 1/2 lemon sliced, an onion sliced, pickling spice about 1 teaspoon and water to cover the fish in pan!. I now have a fish poacher, but have cooked this years ago in a small frying pan with a good fitting lid!. Poach 10 minutes!. Leftover salmon makes great salads and patties!.
But if you don't want to poach salmon, I like grilling next!. Make sure before you cook the salmon, to put lemon or wine (acidic) on top!. It helps the fish maintain a nice texture!.Www@FoodAQ@Com

No guarantees here!. These have worked for me at times, and some observation of the people who have cooked for me!.


Question 1 - Pork chops should be pan-seared then finished in the oven!. (A family friend adds roughly crushed Ritz crackers before adding it to the oven!.!.Im unsure if he just puts them on top or adds a binder of some sort)

Question 2 - Simple home meal!? I like a veggie to go along with it!. Green Beans or Corn with mashed potatoes!. Might be able to pass with some other veggie but it never clicks with me!.

Question 3 - Baking!. Grilling will always impart the other flavors of either burning (the "Grill" taste) or the other food you have cooked before it!. Saying "fry" already denotes the use of oils that always impart tastes!.Www@FoodAQ@Com





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