What is the best way to re-heat fried pork chops without making them soggy?
slowly in the oven.they will get the crisp back.don't over heat,will dry out and get hard.
How can I fix dry pork chops?
Wait for a miracle or ; You can't, but you can braise them right away to make a hot pot ready in a couple of hours, another is to braise them in milk, celery, carrot, onion, a few potatoes, herbs & seasonings, when fully cooked, hour and half to 2 hours, remove pork, & discard the bones, keep the pork submerged in broth or it will dry out further, you will have a shock when you see a curdled cooking mess with the use of a blender add all veg potatoes also with cooking liquid to make a cream sauce, strain, clean the pork up a little returning it to its new home of a silky abundant amount of sauce add full cream to taste if desired & serve with Fettuccini, a bit of imagination with this recipe and you have a winner, also great with Veal. Additions of herbs, bay leaf, white wine to the cooking liquid before hand can be beneficia. Serve with fresh herbs of your own taste, also cheese, Parmesan.This recipe was verbally given to me by a French aristocrat I once was a chef for 40 years ago I too used my imagination on quantities & still do, so don't ask me for them,if you can cook you don't necessarily need quantities, except in baking that is a must, mess that up and you end up. with soup or brick to hold a door open with.Happy trails. Norman.I have seen this recipe lately, one mistake in most of such recipes do not include the blender application.big mistake
Cooked pork chops...?
leftover cooked pork chops salad
What are some tips for reheating pork chops in the oven?
I love to make rice. Any kind you like (white,brown) long cooking or Minute Rice. I've used them both.Then as soon as it's ready put a layer in your dish lay the chops in and cover with more rice. Your pork will be moist and juicy. This works with reheating chicken and beef also. Usually 15 or 20 minutes at 375° is good since you are using hot rice to begin with. You don't want the rice touching your chops? No problem. Sandwich them in plastic wrap.
Freeze pork chops and cream of mushroom soup?
You can freeze most cooked foods, you just need to be sure it is in a container that seals out air and defrost it in the fridge before reheating. You might have to mix the sauce as some mushroom soups will separate. If you over heat the dish, your pork chops can be dry. Best ways to freeze are in aluminum containers wrapped in aluminum foil or in glass casseroles that come with lids or wrap the whole casserole in heavy duty foil to avoid freezer burn.
Are their any tips to reheating a stuffed pork loin roast without drying it out?
I have a roast stuffed with sausage that we cooked the other night to a temp of 150 that we didn't end up eating. Now I need to reheat it for dinner tonight and was looking for any suggestions on reheating it without drying it out.
How long should you cook pork chops in a convection oven?
I prefer to start with a thicker chop-- about one inch or an inch and a half thick-- and to start pork chops on the flame and then FINISH them in an oven. To begin, you can preheat your oven to 325 degrees and obtain an oven safe pan. Cast iron works very well for this task. Seal in the flavor by giving your chop a good sear on both sides in a very well heated pan with a couple tablespoons of olive or grapeseed oil and a tablespoon of butter. Hint: the oil should be almost smoking and the solids in the butter should be turning brown BEFORE you even think about adding the chop to the pan. I add butter to this mix for its flavor. Browned butter on pork is amazing! Once the pan and oils are very hot (almost smoking), add your well salted and peppered (or marinated) chop to the hot pan. Once it's down, resist moving it And resist adding anything else to the pan. Just let it sear. After a couple of minutes on medium heat, flip the chop to sear the other side. Once you have developed a nice sear on each side, which will lock in the flavor, you can move the oven safe pan to your preheated oven and cook to your desired temperature. I prefer pork done medium and not overdone. It is not necessary, given the meat standards and diet of pork today, to cook pork until it is absolutely well done. Note: any sauce you may have prepared for the pork such as a cranberry sauce or perhaps a chutney, can be added already warned, to the plate on which you will serve the pork either under the project before plated, or directly on top of the pork once finished, or both! To keep your nice sear, resist adding these sauces to the pan.
What is the best way to reheat cooked meat/steak? I have three pieces of perfectly cooked lamb chops that I can’t eat today.
You want to reheat slow and gentle, the key is to not cook the meat any further.For instance.. if your chops are cooked to a perfect mid rare, 135f, you want to make sure you don't heat them above say 120-125. In doing this, the meat can't cook any further, though it can still lose moisture .So, what I would do is this... Leave the steak in a warm spot in your kitchen for an hour or two, let them come to room temperature completely. Heat your oven to 275, and pop your steak in there, on a roasting rack or directly on the oven rack - not on a metal pan. Give it ten minutes or so, probe the temp to 120, and bring your sauce to a boil. Use the hot sauce to carry the temp any further. Just cook the steak as little as you can and use some very hot sauce and starch.