- June 5, 2009 at 9:04 pm #273938
I need to re-heat these in the oven, not a microwave.
I don’t want them to dry out or get tough. I prepared them last night, and they were perfect – I just want to heat them back up to serve them again tonight.
What temp and how long? Covered or uncovered? Add liquid to the pan or no?
Can you tell I really don’t want to mess them up? 😆
- June 6, 2009 at 9:34 pm #422437
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!
- June 7, 2009 at 5:46 am #422450
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.