Alrighty then - I'll answer myself Maybe somebody else can use this information someday.
I put them in a glass baking dish, arranged so that they didn't touch each other (i.e., not overcrowded). I covered them with foil, and put them into a pre-heated 350 degree oven for 20 minutes. They were perfect!
I would've added a tablespoon or so of water before putting them in if they had been dry the night before, but because they were so moist and yummy I didn't.
I really think the key to tender meat, for me, is not over-cooking it - I used to have issues with that. Now that I use a meat thermometer faithfully, that doesn't happen, and I seldom have tough meat anymore. Even a few minutes can be crucial!
Sounds like a great way to warm up pork chops. Sometimes we well make what we call aum rice with ours. Cut the pork chops into small pieces and mix into rice mixture, which already has green onions, eggs (scrambled with rice), and anything else that we might like in it. Kinda like a stir fry rice.
Wisdom is doing now what you will be happy with later on.
Pear butter is a smooth puree of pears that have been simmered with a touch of citrus and nutmeg to bring out the full flavor of the pear. It's a perfect topping on ice cream, slathered on buttered toast or warm biscuits. It's an excellent accompaniment to any pork dish, particularly grilled pork chops or roast pork tenderloin.
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