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Cooking Pork Chops Question - Page 2

post #31 of 43
Quote:
Originally Posted by Koukouvagia View Post

As a long time member of the forums I like to think that I do pay attention.  Stating one's opinion is fine, though this thread was started asking for help, it's only nice to at least offer some advice along with an opinion.  And do please forgive if I am mistaken, but sometimes we do get people who do product placement, and they tend to be new members with very few posts.

I just joined this site as a lonngggg time lurker and I agree with your sentiments exactly.
post #32 of 43
Quote:
Originally Posted by Derfed View Post


I just joined this site as a lonngggg time lurker and I agree with your sentiments exactly.

 

Well then please stick around and agree with me some more biggrin.gif

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #33 of 43

II agree but there are those times when if its good its good . I will cut the salt down from something else Or even make my own blend of shake and bake which is pretty close to store brand . What I like is they are not fried and still taste good.

 

M wife says to me buy no sugar diet , lo fat ice cream  >I say to her thenwhy should I even eat this at all when its not ice cream??

CHEFED
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CHEFED
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post #34 of 43

OK.  It's kinda funny.  A main complaint I see here is the sodium levels.  240mg/serving; 10% rda. I guess that's high, I'll give you that.  If you watch any given TV cooking competition show, the biggest hang-up that gets a big percentage of contestants nailed is "seasoning".  Help me out here ... doesn't that pretty much mean "not enough salt"?!?  What side of the fence are we on here?

 

TIA for some clarification. 

post #35 of 43

I don't understand the big deal. I enjoy Shake N Bake pork chops once a month. Some of you are making me feel like a criminal.

post #36 of 43
Quote:
Originally Posted by Gladys Kravitz View Post

I don't understand the big deal. I enjoy Shake N Bake pork chops once a month. Some of you are making me feel like a criminal.


You are hereby sentenced to two years hungry man frozen dinners. O_o

post #37 of 43
Quote:
Originally Posted by Gladys Kravitz View Post

I don't understand the big deal. I enjoy Shake N Bake pork chops once a month. Some of you are making me feel like a criminal.

Gladys, I' m just worried what the garbage man will think when he sees the empty shake N bake box sitting on to of your garbage.......chefbillyb

post #38 of 43
Quote:
Originally Posted by Jake is a View Post


You are hereby sentenced to two years hungry man frozen dinners. O_o
Mmmmmm Salisbury steak
post #39 of 43
Quote:
Originally Posted by Jake is a View Post


You are hereby sentenced to two years hungry man frozen dinners. O_o

I will not go that low. lol

post #40 of 43

The best part of Shake and Bake is that I helped!

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #41 of 43
Quote:
Originally Posted by Gladys Kravitz View Post

I don't understand the big deal. I enjoy Shake N Bake pork chops once a month. Some of you are making me feel like a criminal.

Are you soaking the chops in an egg wash or oil?
post #42 of 43
So I have 5 boneless pork chops. I had planned to slow cook them in the oven. My question is, Is 250° a adequate temperature for cooking these chops, if I cook them for 4 hours?
post #43 of 43
Quote:
Originally Posted by mrdecoy1 View Post

Hi I made some garlic confit in olive/grape seed oil, warmed the pan with the oil, then brushed it all over my pork chops then put in the pan. Cooked it and I couldn't taste anything resembling garlic. What should I do different next time to really taste that garlic oil? 
[/quote

you might try roasting a head of garlic drizzled w oil and wrapped in foil. Mix the cloves with butter if you like, and schmear it on your cooked chops.
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