I decided to make dinner for my girlfriend for the first time last night. I don't cook very well, but it was just Pork chops, who could ruin that?
First I scorched the vermicelli...and then the Pyrex dish I was using to bake the chops decides to explode in the oven. WTF...over! The oven was at 425, and it was right at the 25 min mark. How in the hell does that even happen?

Pork Chops can be easily ruined. There is minimal wiggle room between being cooked perfectly, and being overcooked and dry.

Moved to WaGrubs . . . but it was a tough call between that and "Services Needed."

Admin dick move was successful.

Smoke the pork chops. That fine line of done/overcooked becomes a wide margin.

Because most modern Pyrex dishes are actually common tempered soda lime glass instead of the superior (and expensive) borosilicate glass which is what Pyrex originally was. The tradename was licensed out a few years back I believe and the license holder has been selling shitty soda lime glass to improve profit.

Today there are some really good Frozen Entree's that one can merely put in the oven and have ready in an hour or so.
Some ready made deli sides and you're good to go. Just make sure the plastic containers are disposed of in advance.

Do a good job of disquising things and who'll know.

Lots of wine before dinner can help too.

You just need to learn temperature control. When you cook those boxed pasta things you need to turn the stove down to 3 or under generally, and stir every couple of minutes. Here is a stupid easy recipe I came up with that you can try.

Garlic lemon children and pesto

2 chicken titties sliced like teriyaki chciken
2 or 3 cloves of garlic minced
1/2 a lemon
Olive oil
Salt and pepper

Prep all your food the. Boil your water for your pasta. When you throw the pasta in set the timer for the proper time the box says, Grab a frying pan and set the stove to 5 Add 3 tablespoons of oil to frying pan, throw in your garlic cook it down for 2 minutes moving the garlic often. Add your chicken and salt and pepper, when that's almost cooked through add the juice from the lemon. THIS PART IS REALLY IMPORTANT, don't add too much lemon, too much and it's ruined, but the right amount makes it great I'd start with a couple of squeezes and taste it, then if you want more do little squirts till it's tangy enough. Pull off the heat. Drain your pasta add pesto sauce to your liking. Plate the pasta then top with the chicken drizzle the oil from the pan on top and add grated parmeasn.

I tried to get the timing in there for you but might have made it sound complicated. It really isn't if you have everything out and cut up before you start. Maybe have the old lady cook the pasta so you can just focus on the chicken.

There is an "Italian salsa" that you can put on top of the chicken too. Just chop up a 1/4 or a red onion or a whole shallot a couple Roma tomatoes and 4 basil leaves. Cut everything up small and drizzle in a touch of extra Virgin olive oil and balsamic vinegar. Season with salt and pepper.

Cooking is really easy when you figure out the basics. Just don't turn the heat up too high on the chicken and it will come out tender and you don't have to worry about burning it.

I concur with MRC. 425 is way too high for pork in the oven. As stated before, pork has a razor thin line between "perfect" and "fucking ruined".

As to the pyrex, I stopped using it for the exact reason that KF7 gave. Metal may make things stick to it ocassionally, but that can be easily solved with the application of a little butter or (BARF) non-stick spray. Or just a lining of tin foil.

Being the lazy bastard I am, this is the way to go. No more soaking a baking dish for a week and trying to get burned on food off.

Non-Stick Foil is my friend.

Start watching Good Eats on the cooking channel. Alton Brown breaks it down so that if you pay attention you can make some good stuff.

If you tell yourself you can't do something. .....


First of all cook for yourself, no pressure as you learn. Easy things first. Follow recipes word for word. Start varying when you know what and how it will change the finished product.......it will take time. Alton Brown is good with the why part.

Oh and now you know why we go to some old crusty garage sales and buy glassware and cast iron.

You guys cook meat in that big open space under the burners, where cakes and cookies come from?
Pan fry those chops, if there is no grill or smoker

Normally I'd agree. There is however a couple acceptable ways to bake them.
Put about a 1/4 lf vinegar in the bottom of the pan. Nice and tangy, and stays very moist and tender.
Coat top of chop with mayo. Plays sliced mushrooms and/or other vegg, sprinkle cheese. Bake.
Use cream of something soup. Make a this sauce. Add mushrooms, peppers, etc, place chops in misture. Cover, bake.

Thank me after trying these.

just crock pot the bitch...it will fall apart when done