Easy Pork Chop Recipe for a 50-Year-Old Cook Who Can't Get It Right!

[dieseldoor]

@nfamilie great tip. I have never even looked at thickness before. Just bought because they're less expensive and my family is hoping one day I get it right haha

 

[nfamilie]

@dieseldoor Unless, years ago I would lightly pan fry like for 1 minute on each side on the simmer them for 1 hr. with cream of mushroom soup.

 

[dieseldoor]

@nfamilie thank you

 

[joyful64]

From completely thawed, grease or oil a frypan, on medium heat place the cops in(seasoned), cover let cook , when they turn white halfway up from the pan, flip, cover and let finish cooking but don't overcook, remove pan from heat and let stand 8-10minutes before plating.
Should be moist and delish.
*Let them cook, don't poke them around much.
*Don't overcook
** Let rest before serving

 

[dieseldoor]

@joyful64 thank you, great info.

 

[sunny123]

Oh my gosh, I am 55 and thought I was the only one that can't make pork chops!

 

[soccer10]

Italian salad dressing I like Olive Garden but you can use any brand you have available at your grocery store. Just dump it in the crockpot and cover the pork chops, you cut up onions and mushrooms if you got it, if not it’s fine not required. It can be cooked in the crockpot for 8 hours on low. Also can cooked in the oven Bake pork chops that are about 1¼-inch thick at 350 degrees Fahrenheit for 14 to 17 minutes or until an instant-read thermometer registers 145 degrees Fahrenheit. The trick is with pork chops is how thick they are, to me thin chops are easier, just be careful with dryness.

 

[dieseldoor]

@soccer10 thank you