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The Science of Melting Cheese
I remember the first time I attempted to make homemade macaroni and cheese. I cooked the macaroni and put it in the baking dish. I looked in the fridge and decided that I would try to elevate this first mac and cheese and use cheddar for the cheese.
So I covered the top of the pasta with thick slices of cheese (I knew that thicker slices would melt to cover all the pasta) and put it into the oven. A number of minutes later, I pulled the dish from the oven and found nice little oily squares of orange on top of the pasta. It never melted like I thought it would. What was my problem? Wrong cheese.
The science of cheese melting is a complex one. For those science geeks like me, check out this article that explains it all. Click here.
Baked Pork Chops I
Look at that glorious melted cheese.
A nice couple of chops to start with.
Searing the chops.
I think I found the right cheese!
On the plate.
And ready to go into my mouth!
Baked Pork Chops I
Prep Time: 30 M | Cook Time: 1 H 30 M | Servings: 6 servings
Ingredients:
6 pork chops 1 teaspoon garlic powder 1 teaspoon seasoning salt 2 egg, beaten 1/4 cup all-purpose flour 2 cups Italian-style seasoned bread crumbs 4 tablespoons olive oil 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 cup milk 1/3 cup white wine
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9×13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.
PREP 30 mins
COOK 1 hr 30 mins
READY IN 2 hrs
Nutritional Info: Calories 457 kcal 23% Carbohydrates 36 g 12% Cholesterol 137 mg 46% Fat 19.9 g 31% Fiber 1.5 g 6% Protein 29.9 g 60% Sodium 1142 mg 46%
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