Need Help With Pork Chops
 

I bought a couple of beautiful pieces of butterfly pork chops (1"Thick).
Now the question: Best way to cook them? Normally I buy center cut
boneless pork chops. The way I cook them is I dip them in a beaten egg
and then in cracker meal or Progresso Italian Bread crumbs and then fry
them in Crisco. The coating is crispy and the pork chops are very
tender.
Now what is the best way to cook the butterfly pork chops? The same way
I cook the regular pork chops or is there a better way? I love them
battered. What about baking them in the oven? What is the best way to
cook them? Does anyone
have different recipe. Like to try something different.
Thanks for reading.

~Hank~

Need Help With Pork Chops
 

> wrote:

> I bought a couple of beautiful pieces of butterfly pork chops (1"Thick).
> Now the question: Best way to cook them?

Put them inside the turkey. It's you're only hope.

-sw

Need Help With Pork Chops
 

Sqwertz > wrote:

> Put them inside the turkey. It's you're only hope.

Errant multiple many sauk apostrophes. I'm possessed - bring
me a Vicar!

-sw

Need Help With Pork Chops
 

> wrote in message
...
> I bought a couple of beautiful pieces of butterfly pork chops (1"Thick).
> Now the question: Best way to cook them? Normally I buy center cut
> boneless pork chops.

No such thing. No bone, no chop. It's called a medallion at that stage of
the game.

The way I cook them is I dip them in a beaten egg
> and then in cracker meal or Progresso Italian Bread crumbs and then fry
> them in Crisco.

Use lard. Vegetable shortening will kill you.

The coating is crispy and the pork chops are very
> tender.
> Now what is the best way to cook the butterfly pork chops?

Stuff them.

The same way
> I cook the regular pork chops or is there a better way? I love them
> battered. What about baking them in the oven? What is the best way to
> cook them? Does anyone
> have different recipe. Like to try something different.
> Thanks for reading.

You're going to get hammered here just for using WebTv. My best suggestion
to you would be to buy a computer. Computers are *really* cheap these days.
So cheap I don't even bother doing custom builds anymore. I can't compete
with the competition.

TFM®

Need Help With Pork Chops
 

"Sqwertz" > wrote in message
...
> Sqwertz > wrote:
>
>> Put them inside the turkey. It's you're only hope.
>
> Errant multiple many sauk apostrophes. I'm possessed - bring
> me a Vicar!


Along that line, I can't even read a magazine article with the word
"multiple" in it anymore without thinking, "many multiple".

There are other issues as well, but I won't go into them here.
I call it "Sauk Syndrome".

He has unwittingly destroyed the logical part of my brain...
Or maybe that was his master plan.

TFM® - Changing over to WebTV this weekend just to be annoying.

Need Help With Pork Chops
 

� wrote:

> You're going to get hammered here just for using WebTv.

There's a priority for you, whine about web t.v.!

BTW i prefer a chicken fried pork chop over a chicken fried bit of beef
steak.
--
JL

Need Help With Pork Chops
 

> wrote in message
...
>I bought a couple of beautiful pieces of butterfly pork chops (1"Thick).
> Now the question: Best way to cook them? Normally I buy center cut
> boneless pork chops. The way I cook them is I dip them in a beaten egg
> and then in cracker meal or Progresso Italian Bread crumbs and then fry
> them in Crisco. The coating is crispy and the pork chops are very
> tender.
> Now what is the best way to cook the butterfly pork chops? The same way
> I cook the regular pork chops or is there a better way? I love them
> battered. What about baking them in the oven? What is the best way to
> cook them? Does anyone
> have different recipe. Like to try something different.
> Thanks for reading.
>
> ~Hank~
>
>

I realize you probably already cooked them by now, but for future reference:
Stuff them! Make a simple stuffing, like you would for turkey, accent on the
sage. Sprinkle the outside of the chops with celery salt, fresh ground black
or white pepper, and a bit of sage, then drizzle with a tiny bit of olive
oil or melted butter and put into a 375* oven for about 25 minutes. They'll
brown up nice, be tender and juicy, and the sage goes wonderfully with pork.

kimberly
--
http://eating-sandiego.blogspot.com