On Wednesday, August 21, 2019 at 4:59:56 AM UTC-5, Cindy Hamilton wrote:
>
> On Tuesday, August 20, 2019 at 9:46:12 PM UTC-4, wrote:
>
> > On Tuesday, August 20, 2019 at 5:57:46 PM UTC-5, Ed Pawlowski wrote:
> > >
> > Well, my dinner consisted of two inch thick center cut pork chops I snagged
> > last Friday in the marked down meat bin. But only one landed on my plate.
> >
> > I patted them dry while a skillet with about a teaspoon of oil was heating.
> > Then the were sprinkled with Morton's Seasoning and browned to a beautiful
> > golden hue. The next step consists of a can of cream of mushroom soup so
> > if anyone is offended by this addition, stop reading now. I poured about
> > a quarter of a cup of milk into the can to rinse it out and get the last
> > bit of soup and all was poured over the chops. A lid went on the skillet
> > and simmered very, very low for an hour.
>
> An hour? Why do you hate your pork chops?
>
> I'd brown them in a little neutral oil and finish them in the oven until
> no more than medium or medium-rare. Call it 145 F internal temperature.
>
> Cindy Hamilton
>
They were thick pork chops and like my chicken, I want my pork completely
free of any hint of pink. Beef steaks such as a NY strip is great cooked
medium rare, but everything else cooked thoroughly. After an hour and a
bare simmer the pork chops were fork tender.