Posts: 3,448
Threads: 0
Joined: Feb 2013
Reputation:
35
Pork chops
05-17-2013, 07:25 PM
I need some help with cooking some pork chops.
I'm not going to grill them so my options are baking or on the skillet.
What cut of pork chop do I get? Bone-in or without?
What about the sauces or seasoning? Anyone have simple recipes?
A man is only as faithful as his options-Chris Rock
Posts: 167
Threads: 0
Joined: May 2013
Pork chops
05-17-2013, 07:26 PM
Posts: 8,017
Threads: 0
Joined: Nov 2010
Pork chops
05-17-2013, 07:29 PM
Shake N' Bake. Always tender. Great for the cheap thin cut ones in the family pack. Now for the thick ones, like to butterfly and all that.....I need to call out thedude. I never got my chops right on the grill. They turn out too dry. Unless wrapped in foil, and that's cheating.
Posts: 3,448
Threads: 0
Joined: Feb 2013
Reputation:
35
Pork chops
05-17-2013, 07:38 PM
That's how my chops turn out on the gill too.
A man is only as faithful as his options-Chris Rock
Posts: 6,749
Threads: 0
Joined: Sep 2011
Reputation:
146
Pork chops
05-18-2013, 03:51 AM
Brine them.
Seriously I can cook Pork Chops without doing that step first. It makes sure that they do not dry out.
I'll sear the fuck out of them and then finish them in the oven.
Posts: 7,300
Threads: 0
Joined: Nov 2011
Reputation:
180
Pork chops
05-18-2013, 09:33 AM
Bruising cervix since 96
#TeamBeard
"I just want to live out my days drinking virgin margaritas and banging virgin señoritas" - Uncle Cr33pin
Posts: 2,072
Threads: 0
Joined: Sep 2011
Reputation:
23
Pork chops
05-18-2013, 10:01 AM
I second brining, especially for thick cut pork chops. I add some ACV to my brine just to keep it real. Apprently there are serious benefits to marinating pork in ACV.
Just be sure not to leave them in the brine too long or they will be incredibly salty. And brining is great for poultry as well.
Posts: 2,223
Threads: 0
Joined: Sep 2011
Reputation:
23
Pork chops
05-18-2013, 11:28 PM
I just made pork chops tonight, my preferred method is to dredge the chops in flour and sear the outside with a little coconut oil, take the chops out, sautee some mushrooms and onions in the leftover oil and meat bits, add water, boullion, pepper and sage liberally to make a sauce, then mix in sour cream and the leftover dredging flour to thicken into a gravy. Put the chops and gravy in a baking pan, cover with foil and bake for an hour. You end up with nice tender pork chops, and a delicious gravy you can pour on steamed broccoli.
Posts: 6,749
Threads: 0
Joined: Sep 2011
Reputation:
146
Pork chops
05-28-2013, 07:15 AM
^^
Generally it's a cup of salt to a gallon of water. The thinner the chops the less time you need. Sometimes I can cure some thin ones in only 2hrs, sometimes thick ones need over night.
Yup brining is great for chicken breasts too.