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Recipe(tried): Tender Pork Chops

Main Dishes - Pork, Ham
I have found the culprit of tough meats is overcooking. An internal temperature of 160 degrees is all needed for your husbands dinner favorite. Don't think those meat tenderizers are for beef only either. The price of pork is too high and it is a shame to let it not be done right, not to mention all your time slaving over the hot stove. The bone is a natural moisturizer as well. If you don't have a meat themometer it is a sound investment. I was twenty-something before I discovered that steaks and pork chops weren't juicy and tender because my parents overcooked 'em. Now I don't need ketchup anymore. The biggest compliment, I believe, to a cook is no need for ketchup or steak sauce for that big juicy steak/chop. Also those brown-n-bags are a busy cooks blessing. Just use your themometer, don't rely on the "suggested" cooking time. Take it as just that...a suggestion. Bon Appetite!
MsgID: 0069883
Shared by: Connie/AK
In reply to: ISO: Thanks for pork chop tip! Just one quest...
Board: Cooking Club at Recipelink.com
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