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    You are in: Home / Community Forums / Cooking Q & A / Question:Moist- - Baked- Breaded- Pork- Chops- in- Mushroom-
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    Question:Moist- - Baked- Breaded- Pork- Chops- in- Mushroom-

    Chef #1515384
    Thu Apr 11, 2013 1:27 pm
    Newbie "Fry Cook" Poster
    Moist Baked Breaded Pork Chops in Mushroom Gravy

    This seems like a long time to bake boneless pork chops. Are the pork chops in this recipe supposed to be bone-in?
    Thu Apr 11, 2013 3:56 pm
    Forum Host
    Judging from the photos, I would say you could use either bone in or boneless chops (your preference) since the recipe does not specify. However, they should be thick cut chops - I wouldn't use a boneless chop less than 1/2 inch thick (personally I buy 3/4 to 1-inch thick chops for this type of recipe). The chops are baked foil covered (essentially they are steaming) which may account for the longer cooking time.

    As long as the internal temp of the pork is 140-142F, and then the pork is allowed to rest for 5-10 minutes, the temp will rise to the USDA approved temp of 145F for pork. It may be a bit pink in the center which is a good thing, that will ensure that the pork is not over cooked and dry icon_sad.gif

    Of course if you are going to use thinner chops, you will need much less cooking time (perhaps a different recipe would be better suited to thinner chops) icon_confused.gif
    Chef #1515384
    Thu Apr 11, 2013 4:07 pm
    Newbie "Fry Cook" Poster
    Thanks very much! I try to use 1" Pork Chops myself, but I thought if you were using less than that and they were boneless, there'd be nothing left to them after 1-1/2 hours! LOL!
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