Anyone have a food back for now to cook this? It says 400 degrees for 30-35 minutes but I don’t know if it’s everything, if you’re supposed to take the herb butter out or?
Anyone have a food back for now to cook this? It says 400 degrees for 30-35 minutes but I don’t know if it’s everything, if you’re supposed to take the herb butter out or?
by BergTheVoice
13 Comments
Silvawuff
Leave the herb butter. You’ll want to cook it with the rest of the meal because it’s been saddled with raw meat.
artie_pdx
Personally I’d sear that pork chop for a minute on each side then throw it back in there and reduce to cooking time by at least 5?minutes.
zxmalachixz
I don’t know what a food back is, but personally, I wouldn’t open bake a pork chop in an oven. I would prefer to sauté it using a thermometer to temp it out as I go.
If you really want to use an oven, I would wrap it in foil containing the herb butter to prevent drying it out, temping the center out with a thermometer frequently.
EDIT: 145°F or 68.2°C or slightly below for carry-over cooking.
Honest_Arugula2861
GD haven’t seen a Food Lion in 33 years.
Hamsterpatty
Yeah, just leave everything in there. I love those little take and bake dinners. It’s like, a tv dinner, made with actual food.
baileybrand
are those asparagus? cook those for 30 minutes (at 400 degrees) and they’ll disintegrate into dust. I would take those out – they only need 7-8 minutes.
Time_Sir_8363
Just throw it all in the oven together and it will cook up nicely.
Civil_Maverick
Take the plastic top off though before you put it in the oven
Elscorcho69
3$ is crazy
B00ty5laPp3R
Read the instructions.
------__-__-_-__-
you have to cook all of it because it’s in there with the raw pork
13 Comments
Leave the herb butter. You’ll want to cook it with the rest of the meal because it’s been saddled with raw meat.
Personally I’d sear that pork chop for a minute on each side then throw it back in there and reduce to cooking time by at least 5?minutes.
I don’t know what a food back is, but personally, I wouldn’t open bake a pork chop in an oven. I would prefer to sauté it using a thermometer to temp it out as I go.
If you really want to use an oven, I would wrap it in foil containing the herb butter to prevent drying it out, temping the center out with a thermometer frequently.
EDIT: 145°F or 68.2°C or slightly below for carry-over cooking.
GD haven’t seen a Food Lion in 33 years.
Yeah, just leave everything in there. I love those little take and bake dinners. It’s like, a tv dinner, made with actual food.
are those asparagus? cook those for 30 minutes (at 400 degrees) and they’ll disintegrate into dust. I would take those out – they only need 7-8 minutes.
Just throw it all in the oven together and it will cook up nicely.
Take the plastic top off though before you put it in the oven
3$ is crazy
Read the instructions.
you have to cook all of it because it’s in there with the raw pork
TIL Food Lion still exists.
What kind of sub is this?
Cooking for beginners?