![]() After all, it makes cleaning the pans a breeze, cuts down on unnecessary fats and oils and I always know that it’s going to turn out a quality dish. As I got more versed in how to cook and started putting a more healthy spin on family favorites, I lost the shaky baked coating mixture but the PAM remained a pantry must have. So – when I started my cooking journey, I continued the tradition. My favorite way to serve them is over creamy mashed potatoes or along side some potato salad.Growing up, there were two staples I knew I would find in my mom’s pantry – PAM Cooking Spray and a box of this shaky baked coating that she’d use on pork chops and chicken. Keep in mind that reheating cooked pork will cause it to dry out, so it is best served fresh. To reheat, you can either heat your pork chops on the stovetop in a skillet over medium heat or in the oven at 375☏. You can also freeze them in an airtight container or freezer bag up to 2-3 months. Make sure the pork chops have cooled down before storing them. Store in an airtight container or ziploc bag. ![]() The pork chops should be baked to an internal temperature of 145☏. This will ensure maximum flavor and juicy pork chops.Īs I mentioned this really depends on the thickness of the chops, so best way to tell when they’re done, is to use a meat thermometer. Let the pork chops rest after baking for at least 3 minutes to let the juices retreat back into the meat.The standard for fully cooked and safe pork is now 145☏, so use a meat thermometer as this is the only way to accurately check for when the pork chops are cooked through.All ovens are different, so you should start checking on your pork chops after 15 minutes to make sure they don’t get over done.Having said that, I still like to marinate these pork chops for about an hour, plus this is great if you want to prep them the night before and when you come home from work the next day, all you need to do is pop them in the oven and you’ve got dinner. It doesn’t really penetrate the meat to add more flavor, apparently that’s more of a myth than anything. Does Marinating Meat Really Work?īased on my research, I can honestly say that marinating really only adds flavor to the outside of the meat. It’s your dinner after all! Bone-in or Boneless Pork Chops?Įither will work in this recipe, the only thing to keep in mind is that the cooking will vary, which is why it’s a good idea to use the instant read thermometer to tell when the pork is cooked. If you prefer cooking pork more than 145 ☏, that is totally okay. It comes in handy almost every day for me. I highly suggest getting yourself an instant read thermometer! You can use it with any type of meat, breads, oil, etc. This is wonderful because at the old standard of 170F, pork ended up being incredibly dry and chewy. The standard for fully cooked and safe pork is now 145☏. ![]() Bake: Remove plastic wrap from the baking dish and bake them for about 20 to 30 minutes or until the internal temperature of the pork chops reaches 145☏.įrequently Asked Questions What Temperature Is Pork Safe to Eat?.Prep the oven: Preheat the oven to 425☏.You could prepare these the night before and bake them when you come home from work the next day. Cover with plastic wrap and refrigerate for at least 1 hour to overnight. Marinate the chops: Place the pork chops in a baking dish then pour the marinade over the chops and rub it all over them evenly, so they’re completely covered.Make the marinade: Whisk the olive oil, mustard, vinegar, rosemary, salt, pepper in a bowl until it begins to emulsify.Sometimes, I also love to garnish with a little bit of fresh parsley, totally optional. Herbs – A tablespoon of fresh rosemary or a tsp of the dried one. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |