RE: Frying pork chops. clip this post email this post what is this? see most clipped and recent clippings * Posted by terri_pacnw (My Page) on Wed, Feb 6, 08 at 18:51 Depending on the thickness of the chops...they can be done in mere minutes. I'd bet you are over cooking. I cook pork chops two ways the most. 1) season with my favorite seasoning salt and let sit to nearly room temp.(meanwhile preheating oven to 400F) Add EVOO to hot frying pan. Sear side 1 until it's got a nice crust...2-3 minutes. Flip over and pop into the oven. Let cook about 5-6 minutes more or to desired doneness. (will also depend on the thickness.) I do this with center cut boneless loin or center cut bone in. (I don't like blade(sirloin) chops much myself.)~going for a hue of pink in the center. 2) Dip chops in seasoned flour. ~flour, garlic powder, paprika, salt, and pepper or whatever you like.~again let chops come to room temp or close to it. Again hot pan, EVOO. Fry until a crust forms. Flip over and continue until the crust is formed. Pour in some chicken broth to about half way up. Cover and let simmer on low about 20 minutes. Take chops out, set aside. Carefully mix in flour to avoid lumps. Thin with milk or more broth. Put chops back in cover and let simmer until you are ready to serve..sometimes for me this another hour. (This will not be over cooked because of simmering in the broth and then the "gravy". This is a method that I have never heard of. It really sounds unique and in the right direction for some great chops! It doesn't answer my question but it is something I am DEFINITELY going to give a go, thank you! To everyone else I understand not to overcook the chops as they will become hard! I also realize that a lot of people like those center cut chops and have a lot of ways to cook them, but I just don't care for them. However my love of pork chops is in the "end/blade chops" not the center cut chops! I realize that most ladies like the C cut because of the lower calorie content and I can understand that, but I don't have a problem in that area. It's the technique with the super crust and tender interior that I need to learn. I had a great instructor, but at the time I just didn't pay attention!

Holly, I picked up a family package of thinner bone-in chops, on sale 99 cents a pound. Put 2 on a hot bar-b-q with a homemade spice rub, about 2 minutes per side (on the WFD thread #268). Trimmed the rest of fat, cut it into large cubes and tossed it into the cuisinart, making ground pork for a later date...around here 99cents a lb for anything is a huge savings.

I have never eaten shake & bake....so I don't know what it tastes like. But I make my own crumb topping. I save bread ends and grate them in the food processor and toast them in a slow oven 300 until very dry and lightly browned ( I want something that won't spoil and doesn't need refrigeration. I make several "flavors" of home made crumbs. One is a cup of bread crumbs 1/2 tsp of good garlic granules ( I use Penzeys) 1 T. dried parsley, 3/4 teaspoon of paprika, 1/2 tsp ground black pepper, 1/2 tsp dry oregano. I use that on chicken and pork chops. Another is a cup of crumbs, 1/2 tsp garlic granules, 1 tsp dried dill weed and 2 tsps grated lemon rind...I use that on fish. Then if I have lots of bread crumbs....I may mix up some for apple topping. Mix 2 cups dry crumbs with 1/2 cup sugar, 2 teaspoons ground cinnamon and 1/2 cup ground pecans. This has to be refrigerated or frozen. Then I can just slice some apples into a pie plate, dot with butter, sprinkle with sugar and top with the crumb mix and bake. You can also use the crumb mix for casserole topping....and you can mix it with butter to make it clump and make yummy crispy clumps of topping! Note....n o salt....there is salt in the bread and I find that's enough, add more if you want. I roll the meat to be coated in cream or beaten egg or mayonaise or dijon mustard.....it all works! Linda C

First of all, I wouldn't cook boneless pork or chicken in the crockpot - not unattended for a long time, as they both tend to dry out. But since neither need to be cooked very long that shouldn't be a problem. I have lots of pork recipes on my blog. Some of my favorites: Braised Ginger Pork - I just made this last week. I used cubed pork loin from Costco and it came out great. Memphis-Style Pork Chops - I love the sauce and I've made them over and over. I broil them. Sweet-Sour Pork on Rice - I swooned over this recipe. Tangy Pork Chops - a very simple recipe that I can't believe I haven't made again. I will soon. Baked Pork Chops - baked in milk and so tender. Easy Italian Spiced Pork - one of my go-tos. Best on gas grill but good on the contact grill too. I wouldn't know where to start with the chicken. Here's just a few of my fast favorites. Crumb-Coated Dijon Chicken - this is one I've made several times. I love the coating and the chicken stays so moist. Baked Lemon Chicken - I've made this 2 or 3 times. Chicken with Vegetable Sauce - I loved this and it uses a lot of pantry ingredients. Skillet Chicken Parmigiana - who doesn't love chicken parm?