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rdfs:comment | - Fried pork chops retain their tenderness and moisture when they aren't cooked to death. Cook ½-inch chops 5 minutes each side; ¾-inch chops only 8 minutes; 1-inch chops 10 minutes a side. Anything thicker should be lightly browned and then braised in liquid. All are especially nice served with a snowdrift of mashed potatoes.
* Contributed by Catsrecipes Y-Group
* Source: The Fannie Farmer Cookbook by Marion Cunningham
* Typed by: Susan
* Serves 6
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abstract | - Fried pork chops retain their tenderness and moisture when they aren't cooked to death. Cook ½-inch chops 5 minutes each side; ¾-inch chops only 8 minutes; 1-inch chops 10 minutes a side. Anything thicker should be lightly browned and then braised in liquid. All are especially nice served with a snowdrift of mashed potatoes.
* Contributed by Catsrecipes Y-Group
* Source: The Fannie Farmer Cookbook by Marion Cunningham
* Typed by: Susan
* Serves 6
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