Lpink, I think it is because for many non observant jews pork is a factor in not eating kosher. My uncle loves bacon every time he eats out, his wife on the other hand still does not have a taste for pork. My boys and I love it. Weed's Dijon Pork is also a great easy way to cook it. Her recipe calls for pork tenderloin but i have always used boneless chops. -Robin p.s. While I do know that Jessy does not cook pork, sometimes she pops in on the non kosher threads just to say that she won't have any suggestions. LOL Weed's Pork Tenderloin with Creamy Dijon Sauce Serves: 2 Prep time: 15 min Cook time: 15 min 1 lb pork tenderloin, cut into 2" slices Seasoned flour 2 Tbl. butter, divided 2 tsp. canola or olive oil Sauce: 2 green onions, sliced (coin shape), white and green parts separated 1/3 cup white wine or dry vermouth 1/2 cup heavy cream 1 tsp. Dijon mustard (or more to taste) salt and pepper to taste Preheat oven to low, about 170 degrees. Lightly pound pork medallions to 1" thick. Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat. Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.) Add the remaining 1 tablespoon butter to pan. Add white part of onion, saute for 1 minute. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.* Stir in Dijon, add salt and pepper to taste. Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion. *If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup. ** you can double the sauce ingredients so there is enough to pour over white or brown rice  yum!

I like thick chops for braising. Long and low cooking will make them tender and aromatic ingredients in the sauce gives them flavor. My usual preparation is to brown the chops well then braise them with lots of mirepoix and a little wine. At the end, a small can of tomato sauce is added to the pan to make a pasta sauce. The pasta sauce benefits from the pork which has been cooked in it and the pork benefits from the aromatic vegetables in which it was cooked. It's a win-win. You can play around with the sauce by adding calamata olives or other ingredients. Jim This post was edited by jimster on Thu, Jan 31, 13 at 19:58

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!

Fori, I made the cornbread recipe from the back of the Quaker box. Used half the cornbread for the stuffing and served the rest the following night with Chili. It's quite good! Easy Corn Bread 1-1/4 cups all-purpose flour 3/4 cup Quaker or Aunt Jemima corn meal 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt (optional) 1 cup skim milk 1/4 cup vegetable oil 2 egg whites or 1 egg, beaten 1. Heat oven to 400° F. Grease 8 or 9-inch pan. 2. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. 3. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm. Servings: Aproximately 9 servings I think the stuffing would be great in a chicken or turkey, too. I usually don't care for fruit with meat, but this is one exception! Linda