Using Parchment Paper with Pork Chops

Yes, these days we don't have to oil it at all, which makes it much easier to use. I was looking on the box just now of the parchment paper and it can be use with up to 420 degrees in the oven and my pork chop recipes says 425. So, now I think I'll just cook them on 420 and leave them in a few more minutes than usual and see what happens. If it works out better than the other stuff I use for the pan then I'll be sticking with it, no pun intended. I just hate to see some of the breading on the bottom of the food come off of them before serving, every time.

I think that 5 degrees at that temperature is of no importance at all. I'm sure that you can't trust your oven to be plus or minus 10 degrees at that very hot setting (unless you have calibrated it exactly with scientific equipment). Personally, I would rather wrap my chops completely (to seal in the juices) and cook them at a rather lower temperature (say 300 - 350) and then unwrap them to brown at 450 for the last 10 minutes. Pork, especially, can be rather tough if cooked at too high a temperature throughout. It is actually a meat which benefits from either gentle, slow cooking or very fast cooking in small pieces (as in stir frying). These days you shouldn't need to worry about the dangers of under-cooking pork. It is more juicy when just on the edge of rare (but has lost its pinkness) but, unlike beef and lamb, it needs to be evenly cooked through rather than cooked on the outside and rare on the inside third or quarter. Having said that, some people are not used to the taste of slightly rare pork. It is quite reminiscent of human flesh (even though I doubt that anyone here has ever tasted that!) ... what I mean is that it tastes rather too much like when you suck your finger when you have cut it! Perhaps that, and the fact that pigs can carry parasites which transfer easily to humans, is the main reason why Jews don't eat pig meat at all and most people like to over cook it.

I never use wax paper for cooking anything on it though, it has the wax on it but it's not used for cooking that I know of. I've only used parchment paper for baking. I guess I'll see what others have to say first before I do anything, thanks for the input.