Pork Chops ?

[TravlinLite00]

Hi, I've got some boneless pork chops that I want to cook today. I'm not that much of a fancy cook, and this is going to probably come across as a silly question to some of you, BUT how do I bake them and keep them moist and not dried out? Any tips would be appreciated.

[Origam]

Re: Pork Chops ?

Hi, I've got some boneless pork chops that I want to cook today. I'm not that much of a fancy cook, and this is going to probably come across as a silly question to some of you, BUT how do I bake them and keep them moist and not dried out? Any tips would be appreciated.

I marinade mine for a couple hours in either an italian dressing or some other marinade I find yummy at the time. Put some marinade in the bottom of a shallow baking dish, poke the pork chops a few times with a fork and put in the marinade, pour some more marinade on top, cover and put in the fridge for a few hours.

When you cook them, cook them in a good amount of butter. What I do is add some marinade to the butter and cook them in a pan that has a cover over medium low heat until they get done. They stay tender for me that way.

[tickletussler]

Suzanne, I'm posting this recipe here too... for any others who are popping into this forum for some food talk

It is mostly induction-friendly. The lemon thyme gives this dish a fantastic flavour :yummy This can be done on a griddle pan or barbecue

* 5.5oz(150g) goat's cheese
* 8 tablesp extra virgin olive oil
* 1 clove garlic
* 1 bunch of fresh lemon thyme
* 4x8oz(225g) pork pieces
* 1lb(500g) asparagus sliced lengthways
* 9oz(250g) green & yellow zucchini/courgettes
* 4 tablesp vinegar
* 1 bunch fresh mint

1. Take each piece of pork, place between clingfilm/gladwrap and bash each piece with something heavy till they're about 1/4 inch (0.5cm) thick. This makes them really tender!
2. Bash up garlic & lemon thyme in pestle & mortar (if you don't have this, just do it in a metal bowl with back of wooden spoon) - if you can't do this either, then pulse them in a blender
3. Add some olive oil and rub mixture all over the pork. Season with sea salt & pepper.
4. Heat pan till hot and pan-fry asparagus and then zucchini
5. Put asparagus & zucchini into a salad bowl with vinegar, 8 tablespoons of olive oil and half bunch of fresh mint.
6. Into the hot pan, put your pork pieces and cook for about 4 minutes
7. Take pork out of pan & tear each piece of pork into half and scatter these into the salad bowl with rest of mint, and crumbled goat's cheese
8. Serve up - this should be enough for 4 people