pork chops

mingbop

ok, I have a crock pot, will throw them in that. thanks x

fatbelly

We grill them lightly, then bung them in a jugfull of gravy and microwave the lot. Seems to work.

clify

I made hot pork sandwiches with stuffing the other day from some chops i had in the freezer. I made up some paxo stuffing and put it into a small roasting dish and then put the chops straight on top of the stuffing. Just followed the cooking instructions for the stuffing which was about 20mins I think and the chops turned out really moist with crisp fat as well. The steam from the stuffing rises through the meat making it taste great.

newlywed

I use a meat mallet (tenderiser) You cover the chops with clingfilm and bash em with it That breaks up the meat or something and makes them come out much better.

My sister uses a wooden spoon with clingfilm over to bash them as she doesn't have a mallet - this works a bit but a proper meat mallet is better.

Raspberry_Swirl

layer thin slices of potato and onion in a baking dish drizzle with some olive oil, splash of white wine and salt and pepper. bake for about half hour and then put chops on top. bake for another 10 minutes and then smother the chops with a mixture of grated cheese, wholegrain mustard and milk. bake for another 5 minutes to melt the cheese and you're done!

newlywed

Raspberry_Swirl wrote:

layer thin slices of potato and onion in a baking dish drizzle with some olive oil, splash of white wine and salt and pepper. bake for about half hour and then put chops on top. bake for another 10 minutes and then smother the chops with a mixture of grated cheese, wholegrain mustard and milk. bake for another 5 minutes to melt the cheese and you're done!

Yum I'm doing that one next time I get some pork chops!! Thanks

lolly5648

I like grilled pork chops but these are so thick I think they would dry out under the grill so would like to bung them in the oven.

Any suggestions for how to do them? I want to keep them whole, perhaps like a roast but with some sort of light sauce so they don't dry out too much. I have onions and the usual kitchen cupboard herbs and spices.

squeaky

I can't help with a sauce - but I can tell you that if you are able to do so - sit them on edge with the fatty bit uppermost and, for preference, above the sauce level. They'll cook better that way.

Loobysaver

I always find that pork chops go quite tough and chewy under the grill. I put mine in a pyrex dish with the fatty side facing upwards. I cook them on quite a low heat with the lid on and then towards the end I take the lid off and turn the heat up so I get the fat to go crunchy!

lolly5648

That's great, thanks everyone