Im trying to remember how someone made pork chops in the oven a long time agoThey were very tender and nice to eatFrom what I can remember they used a baking pan and cooked them covered with aluminum foil for a long time in the oven with liquid (sometimes cream of mushroom soup).Does this sound familiar to anyone? What temp and how long should I bake (or braise) them?
Very tender and juicy usually asks for long braising at low temperature.I never did this with chops before,but with chicken,turkey leg and bigger pieces of pork or beef.I never use any ready made stuff like cream of mushroom soup,but a little broth and wine or beer (depending on meat:beer is good with pork or maybe chicken:I have a really good recipe for chicken with a dark malty beer and mushrooms and French onions,very yummy,indeed!) you need only little liquid in a covered pan in the oven,therefore the sauce the sauce is more intense,especially if you spice it really good and add mushrooms (dried ones are more intense too) onions,garlic if you like,celery and carrots or tomato,bell pepper,chilli,maybe olives.Temperature between 100and 150 (maximum!) degrees C,I don't know exactly with chops (depends on how thick they are cut,how many you have) but I'd guess about 2-3h.On low temperature covered in oven they won't get dry if you bake them longer.Get out out the chops,keep them warm and bring to taste (or reduce if it is too thin) sauce.I do this often on sundays,when it doesn't have to be a fast meal.
I think any round cake pan will work, just rotate the cake(s) about halfway through the baking time in case there's any hot/cold spots in your oven.
If, when you say round, you mean round like a coin (not round like a ball) then you can use any traditional round cake panAssuming you want to decorate it and apply the fondant to a flat topped cake, you will have to cut the top flat yourself(Every cake will rise in the center) To cut the top off, either use a long serrated knife and turn the cake on a turn-table as you cut it, or use a thin thread or wire wrapped around two sticks and pulled through the cakeGood luck
definite, you are able to change panssearching on how thick you decide on it ought to count number on what length pan to applyi'd opt for 11 x 7 or 13 x 9 in my opinionit will be thinner, so it shouldn't take as lengthy to practice dinner.
