Once again, I have overcooked pork chops!
Mar. 10th, 2013 10:56 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tuftearsThis time I went for thick pork chops from Whole Foods Market. These, I reasoned, would surely not cook as quickly, so I could reasonably sear them on both sides, then bake them to moist, juicy tenderness.
I was so wrong. When will I learn?
These are 6 oz. pork chops. They had thin ones out in the plastic wrapped packages, but I wanted thick pork chops this time-- among other things, I always plan for these meals to be taken over to my mom's house, which is about 20 minutes, so I wanted them to retain heat reasonably well, which I expected that thin pork chops would not.
I seared them on both sides, then popped them into the oven at 350 degrees, swimming in a mix of apple cider and pineapple juice, which I reasoned would result in moist cooking, and set the timer for 60 minutes. 30 minutes later, I checked on them, intending to flip them over, and noticed they felt rather firm, so I cut one in half... Sure enough, it had been cooked through for some time.
Stupid recipes. -_-
Whole Foods Market had run out of zucchinis, so I used yellow crookneck squashes as you can see. Those tasted fine.
I was so wrong. When will I learn?
These are 6 oz. pork chops. They had thin ones out in the plastic wrapped packages, but I wanted thick pork chops this time-- among other things, I always plan for these meals to be taken over to my mom's house, which is about 20 minutes, so I wanted them to retain heat reasonably well, which I expected that thin pork chops would not.
I seared them on both sides, then popped them into the oven at 350 degrees, swimming in a mix of apple cider and pineapple juice, which I reasoned would result in moist cooking, and set the timer for 60 minutes. 30 minutes later, I checked on them, intending to flip them over, and noticed they felt rather firm, so I cut one in half... Sure enough, it had been cooked through for some time.
Stupid recipes. -_-
Whole Foods Market had run out of zucchinis, so I used yellow crookneck squashes as you can see. Those tasted fine.
