Cooking Tip: Salad Dressing for Pork Chops
“Good evening, and welcome to another edition of The Half-Assed Gourmet, with your host Adam Messinger…” 
A while back I picked up some Newman’s Own Light Honey Mustard dressing on a whim. I decided I didn’t like it much on salad, but it might taste okay on chicken or pork. Tonight I had a chance to put that to the test with some baked pork chops, and I’m pretty happy with the results.
To do this yourself, just lay out your chops in a pan per usual and douse them with enough dressing to get them covered. Roll them over a time or two to get both sides coated, add a bit of water to the pan, and bake. I cooked mine for about 50 minutes at 350° F; your mileage may vary depending on many chops you’re cooking, how thick they’re cut, etc.
The end result was satisfyingly tasty, but a little sweet for my taste. I may try adding some more spice to it next time. Mixing the dressing with some white wine for a marinade might be worth a shot, too.
March 8, 2006, 1:50 pmCooking Tip: Salad Dressing for Pork Chops A somewhat counter-intuitive tip to liven up your dinner. Poaching - Moist Heat Cooking This moist-heat cooking method is best for preparing delicate foods such as fish, shell-fish, chicken, eggs, and fruit. Keeping the cooking liquid just below a
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