Pork for Chicken

[SharonDee]

So I bought boneless pork chops for some other recipe I ended up not making. Now I found another recipe that looks good but it wants chicken breast halves.

Italian Chicken and Chickpeas

Other than sizes, are there other considerations I should allow for when substituting pork for chicken?

[LadyShea]

I think pork should be cooked to a higher internal temperature, so perhaps allow more cooking time.

ETA: I are wrong, disregard

[Demimonde]

Well, chicken breasts and pork are p much done at almost the same internal temp, 165 for chicken, 160 for pork. Many folks mistakenly think you need to cook pork longer but not the case.

Looks really yummy. I might have to give that recipe a whirl.

[Demimonde]

Lol crossposts, Shea!

[LadyShea]

Thanks for the correction Demi, I go by the table on my meat thermometer and thought pork was higher.

[Ymir's blood]

[Demimonde]

I pork the way people in other places steak. And very few Folks in these parts know how to handle pork, so it is also a peeve of mine. The old kitchen wisdom was that pork had to be way over cooked for fear of a food borne bug that was fatal. But meat handling has improved over the years, and the current breeds of swine aren't as likely to get it. Only one person has got that bug in the US since the seventies, and that person ate venison.

But sadly lots of lovely pork still gets abused every day in America.

[LadyShea]

I am looking into buying a whole locally pasture raised hog from here http://www.localharvest.org/green-acres-farm-M21103

And I never, personally, follow the meat thermometer unless my germ phobic in-laws are visiting.

[Sonoma Bear]

I would think the recipe should work well with pork. There are a number of recipes on the net for "Italian Pork Chops" that look to be similar to this recipe. Pork should work well with the chickpeas, and if you have any chickpeas left over, you could always do hummus.

[Lauri D]

I often substitute pork for chicken (loves me some pig in all forms...) and find them to be pretty easily interchangeable with cooking times except for with bone-in pork chops.

[SharonDee]

Thanks for the advices, y'all. I'll let you know how it turns out.

[livius drusus]

Sharon, your signature is doing that thing Kael's signature does where I think it's the end of all your posts. It's adorable.

[SharonDee]

Er. I'm not sure what that means, liv, but ...[Thanks]?

The Italian Pork and Chickpeas turned out pretty good and boy, is it spicy hot! I'm such a wussy-wuss about hot, anyway, but I can't stop eating the stuff even so.

Off to find a dollop of sour cream.

[livius drusus]

Originally Posted by SharonDee

Er. I'm not sure what that means, liv, but ...[Thanks]?

Sock explained it here, then ES noted she does the same thing with Kael's signature "For Science!"

So, for example, the end of your above post reads to me:

Off to find a dollop of sour cream.

Now? How about now?

[Anastasia Beaverhausen]

Here's an Italian-ish pork recipe my mom liked.

[Demimonde]

Sharon, thanks for asking the question and sharing the recipe. I made it tonight with chicken and it was awesome! I loved the texture of the chickpeas. Only things I changed was I used a vegetable primavera sauce with zukes and roasted red bell peppers. I think next time I will roast the peas with the garlic and some zukes or squash. I also omitted the sugar and used balsamic vinegar for the sweetness.

It was really really yummy and I think this will be a regular. I also like how healthy it is. Chickpeas instead of pasta omits the carbs but has the protein bonus.

[mulebear]

But did you put any cilantro on it?