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Prok Chop ?

post #1 of 19
Thread Starter 
K someone is making me hungry lol. I decided to thaw out some pork chops, but I have no bread chumbs to season them in.. Any other suggestions? I don't want to eat them plain..
post #2 of 19
salt, pepper and corn meal (or flour, or bisquick)
post #3 of 19
salt, pepper...any kind of seasoning would work!
what do you have to work with?
post #4 of 19
When I bread pork chops I use saltine crackers.

First I place the pork chop in egg mixture (beat a couple of eggs and add pepper in bowl) then I place the pork chop in crackers (crumble/smash crackers in bowl) and then place in pan (first put oil in pan).

They are great that way!
post #5 of 19
Shake and bake is good or BBQ sause and if you like, with a sprinkle of roasted garlic. Mmmmm.....
post #6 of 19
Thread Starter 
Quote:
Originally Posted by babyharley
salt, pepper...any kind of seasoning would work!
what do you have to work with?

Well I have slat, pepper, garlic salt, onion salt, crackers, eggs
post #7 of 19
This is making me hungry!
post #8 of 19
Another great way of making porkchops if you can't bread them is.......marinate them in Italian dressing (at least 20 - 30 minutes) and pan fry them.
post #9 of 19
Thread Starter 
Quote:
Originally Posted by WeLoveEllie
Another great way of making porkchops if you can't bread them is.......marinate them in Italian dressing (at least 20 - 30 minutes) and pan fry them.

Yea i have no Italian dressing
post #10 of 19
Quote:
Originally Posted by STLGRL5
Well I have slat, pepper, garlic salt, onion salt, crackers, eggs

If you bread them with crackers, and your crackers are salted you don't need to add salt. Trust me if you use the recipe I gave earlier you will love this way better than the bread crumb way. I don't do it anyother way.
post #11 of 19
Thread Starter 
Quote:
Originally Posted by WeLoveEllie
If you bread them with crackers, and your crackers are salted you don't need to add salt. Trust me if you use the recipe I gave earlier you will love this way better than the bread crumb way. I don't do it anyother way.

I think I will try it that way thanks

Do you cook yours in the oven or fry and for how long?
post #12 of 19
I fry mine, the time depends on the thickness of the chops, I normally use 3/4 inch boneless chops and cook them for about 6 - 8 minutes on each side. I normally take one out and cut it open to check and see if done. I also add more oil when needed so they don't stick to the pan.

All of this talk about food......makes me hungry.
post #13 of 19
Thread Starter 
Quote:
Originally Posted by WeLoveEllie
I fry mine, the time depends on the thickness of the chops, I normally use 3/4 inch boneless chops and cook them for about 6 - 8 minutes on each side. I normally take one out and cut it open to check and see if done. I also add more oil when needed so they don't stick to the pan.

All of this talk about food......makes me hungry.

See I have the bone in ones
post #14 of 19
That doesn't matter. I just prefer the boneless. What would you say the thickness of your porkchops are? If it is about 3/4 of an inch thick still cook it 6 - 8 minutes on each side take one out and cut and check. If you don't see pink then it is done, if you do just cook it a little longer, just keep checking them.
post #15 of 19
I don't like breaded meat -- I would blacken them with Cajun seasoning and then roast them in the oven. I use Tony Chachere's creole seasoning, parsley flakes, chopped onion, and fresh garlic. It makes a terrific seasoning (also works great to make hamburgers or do chicken).
post #16 of 19
Thread Starter 
Quote:
Originally Posted by WeLoveEllie
That doesn't matter. I just prefer the boneless. What would you say the thickness of your porkchops are? If it is about 3/4 of an inch thick still cook it 6 - 8 minutes on each side take one out and cut and check. If you don't see pink then it is done, if you do just cook it a little longer, just keep checking them.

K thanks
post #17 of 19
Or...you could bake them! (without breading)
Maybe put all the seasings on EXCEPT the salt....put in sprayed or greased baking dish, cover thightly with foil and bake on 325 for an hour. Remove foil, add salt and turn up the oven to 350. Bake 20 min -1/2 hour, flip over with fork and bake another 20 min-1/2 hour (till browned)
Adding salt later should keep them from drying out and shrinking.
post #18 of 19
Thread Starter 
Quote:
Originally Posted by WeLoveEllie
That doesn't matter. I just prefer the boneless. What would you say the thickness of your porkchops are? If it is about 3/4 of an inch thick still cook it 6 - 8 minutes on each side take one out and cut and check. If you don't see pink then it is done, if you do just cook it a little longer, just keep checking them.

OMG those were soooooooooooooo good!!! THanks!!!
post #19 of 19
Your welcome! I knew you would love them. That is the only way I eat them.
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