Pork<\/a> is an excellent source of protein and a good source of vitamins and minerals, including potassium and choline. Choline is essential for a healthy nervous system. Pork chops come from the loin of the pig but can come from different sections of the loin. Sirloin pork chops have less fat than the other varieties and made the American Heart Association’s Heart-Check List<\/a>.<\/p>"
}
}
,
{
"@type": "Question",
"name": "Can I make pork chops ahead of time?",
"acceptedAnswer": {
"@type": "Answer",
"text": " Absolutely. However, according to the Department of Agriculture<\/a>, you should plan to use pork chops within three to four days, as refrigeration does not stop bacteria from growing on pork. Be sure the meat is refrigerated at a temperature of 40°F or below. Let the cooked pork cool for only about 10 minutes before placing it in a container in the fridge. Use a shallow container with a lid, or a zip-top bag, or you can wrap the pork in foil.<\/p> <\/p> Reheating pork is easy and best done in a skillet or oven. Remove the pork chops from the fridge and let them stand at room temperature for about 15 minutes. For the stovetop method, heat about a tablespoon of oil in a skillet over medium-low heat. Once the oil shimmers, add the chops, increase heat to medium and cook for a couple of minutes per side. Remove the chops when an instant-read thermometer registers 140°F. Remember, the internal temperature will continue to rise to the recommended 145°F after leaving a hot skillet or oven. You want to be careful not to heat them too much and dry them out. For the oven method, preheat the oven to 300°F and place the chops on a rack that’s resting on a rimmed sheet pan. Bake for about 10 to 15 minutes. You can reheat pork chops in an air fryer with good results too, but we don’t recommend reheating them in a microwave because they tend to dry out too quickly.<\/p>"
}
}
,
{
"@type": "Question",
"name": "What should I serve with pork chops?",
"acceptedAnswer": {
"@type": "Answer",
"text": " We recommend complementary sides that bring in a different flavor and texture, such as potatoes<\/a> in all shapes and forms, fruit-based stuffings<\/a> and apple sauce, roasted root vegetables, asparagus, collards<\/a>, wedge salads<\/a> or other greens, and always cornbread or hot rolls. For wines, we recommend light-bodied reds or light- to moderate-bodied whites.<\/p>"
}
}
,
{
"@type": "Question",
"name": "What can be used instead of poultry seasoning?",
"acceptedAnswer": {
"@type": "Answer",
"text": " Poultry seasoning is typically a mix of thyme, parsley, sage, rosemary, marjoram, onion powder, and salt and pepper. Sometimes you’ll see it with celery seed and nutmeg too. While there are recipes to make your own, you can also swap the seasoning blend<\/a> for one of the herbs mentioned. You can also opt for oregano or Italian seasoning, if you wish, or herbes de Provence. Or, try swapping it for za’atar. Just be sure that whatever you use, the measurement is the same. You don’t want to overpower your pork chops with seasoning.<\/p>"
}
}
]
} ] }
]