Cooking Pork Chops in a Convection Oven?

dede smith

January 20, 20090 found this helpful

Convection: speed cooks using dry air heat.
Always cover with foil, small holes for steam release, and yes a marinade will help, and so will basting.
Marinade depends on what you like: Italian dressing, Garlic powder (Not Salt it is a drying agent and should be used in last minutes of cooking), Pineapple juice and cloves, or you can use any number of Mrs. Dash, which is sodium free.

mbander

April 13, 20180 found this helpful

Putting foil on food in a convection oven cancels out the convection. The way these ovens work is to swirl the heated air around the food, cooking quickly and evenly.

Advertisement

Aluminum foil interrupts that process.

 

Vi Johnson
Silver Post Medal for All Time! 288 Posts

January 21, 20090 found this helpful

We like the "pork" Shake n bake.It says bake only 15 minutes, I just have a regular oven. I don't know about the Convection Ovens. Be sure to read the "related links" at the right side of this page for more information. Good Luck. GG Vi

Here is a GREAT Pork Chop recipe

Pork Chops and Rice
( from 1970's Tom Pappas- Chatsworth Florist, Chatsworth Ca. )
4 - 1inch thick pork chops
1 med. onion
1 teaspoon mrat tenderizer
1/2 teaspoon sage,1/4 teaspoon oragano,1/4 teaspoonrosemary
1 can ( 6 oz ) mushrooms

RICE
2-1/4 cups instant rice
2-1/4 cups water
1/4 teaspoon oragano
1/4 teaspoon rosemary ( omit it using hamburger/beef )
1/4 teaspoon salad garnish
1/2 cube butter
1 teaspoon minced instant onion
1/2 teaspoon pepper
1/4 teaspoon celery salt

Bring to boil - add rice - cover and turn off heat.

This is really good and add a green salad or tomato slices....YUMMY !!
I hope you'll enjoy this one. GG Vi

Kim Churchman
Silver Feedback Medal for All Time! 378 Feedbacks

January 21, 20090 found this helpful

Use an oven thermometer so that the cooking goes on only to the point of doneness, and they will be nice. Marinade if you want, but overcooking must be prevented.

ChloeA

January 21, 20090 found this helpful

I flour and brown them in a small amount of oil in a skillet, than put them into a shallow pan with a small amount of water, cover TIGHTLY with foil, and convect bake at 350 for between 30 minutes and an hour depending on the thickness of the chops. Believe me, they'll come out fork tender and juicy, and you'll have a little bit of thin but flavorful gravy in the bottom of the pan.