![]() It is important that they are in a single layer. Layer the browned up chops over the onion.Slice up a medium size onion and layer the bottom of the roaster pan.Spray a roaster pan with cooking spray.So they have a pretty brown color to them. On medium to medium high heat, brown the chops on both sides. Melt 1/4 cup of the margarine in a large frying pan.You can put it in a shaker bottle and use for up to 6 months. If you do not have Paula Deen's Seasoning you can make your own by mixing 1 cup of salt with 1/4 cup of pepper and 1/4 cup of garlic powder.Take pork chops and season both sides generously with Lawry's Seasoning Salt and Paula Deen's House Seasoning.Green beans can go into the oven at the same time as the pork chops. Broccoli or Brussels sprouts will need to be put in the oven for about 5 minutes before you add the pork chops to the pan. Then you can add the pork chops to the pan. Some vegetables, such as 1-inch cubes of potatoes or sweet potatoes, or 1/4-inch thick slices of carrots, will need to be put in the oven for about 10 minutes before the pork chops. You can cook vegetables on the same pan as the pork chops for a one pan meal.Bone-in chops will take a few minutes longer to cook. Bone-in pork chops can be used instead of boneless.Use about 3 tablespoons of pork rub for 4 pork chops. I like to make a double batch of pork rub so that I have it on hand for quick meals. You can substitute my pork rub for the individual seasonings in this recipe.I usually cook boneless pork chops, but bone-in pork chops can be even more juicy because the bone helps to keep the meat moist.Thin pork chops tend to dry out more easily. Buy thick-cut pork chops that are at least 1-inch thick. ![]() You can loosely cover them with foil while they rest if you wish. This is the key to moist, juicy pork chops.
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