Cooking questions from the world's worst

[wanderingenough]

1a) So I ended up with these REALLY thick boneless pork chops that were on sale. Can I slice one to make two thinner chops?

1b) If the instructions printed on the butcher paper say 350 for 20 mins for the original thick chop, what would you do for my new thinner chop?

2) Since I bought multiple of these thick chops, what's the best way to freeze/store the extra that I'm not using?

[katespade]

H helped me answer these questions. lol.

1a) You should be able to slice them in half to make thinner chops.

1b) Maybe start with 10 minutes and temp it to see if it needs more time. Just keep a close eye on it because it will probably cook quickly.

2) Vacuum sealing them is definitely the best way, if you have access to one.

[amaranth]

You could also leave them thick and cook them with a sauce in the slow cooker so they actually get tender. They are otherwise most likely to be dry or tough.

I just use freezer bags to store extra meat since it gets used so quickly

[wanderingenough]

katespade - That's funny! My husband would just be like "uhhh probably?"

amaranth - That's a good idea about the crockpot! They actually already have some kind of breading/seasoning on them though (lazy gal, party of 1), so that might not work right? I wonder if they would get mushy like that?


This brings me to a vent or annoyance about myself. I need to start asking the butcher to SHOW me the cuts of meat. Every week there is something I don't like about one of the things I choose. Last week I picked these skirt steaks and they ended up being SO LONG. H and I could have easily split 1. However, I was distracted trying to pick what other meats I'd want and had already asked him for 2. Now I've got these GIANT flippin chops. Grrrr.

[amaranth]

wanderingenough yeah, putting pre breaded chops in the Crock-Pot sounds disgusting. Lol.

[wanderingenough]

Jun 5, 2017 9:28:13 GMT -5 amaranth said:

wanderingenough yeah, putting pre breaded chops in the Crock-Pot sounds disgusting. Lol.

Haha yeah I think I'll stick to the oven