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re: Give me your best PORK CHOP recipe
Posted on 1/30/13 at 2:28 pm to HeadBusta4LSU
Posted on 1/30/13 at 2:28 pm to HeadBusta4LSU
Anything worthy will begin with a brine.
After that it's a pat dry and let sit out until it comes up to room temp, then dust with Montreal/Quebec seasoning, into a very hot cast iron for a couple of minutes, turn, then whack it into the oven. With a very thick pork chop, I love to use my Maverick thermometer to get it done perfectly, which is just over 145 degrees or medium rare. Peeps in the know say to let it rest for at least three minutes. For me, it's a good ten or more.
After that it's a pat dry and let sit out until it comes up to room temp, then dust with Montreal/Quebec seasoning, into a very hot cast iron for a couple of minutes, turn, then whack it into the oven. With a very thick pork chop, I love to use my Maverick thermometer to get it done perfectly, which is just over 145 degrees or medium rare. Peeps in the know say to let it rest for at least three minutes. For me, it's a good ten or more.
This post was edited on 1/30/13 at 2:37 pm
1
Posted on 1/30/13 at 8:12 pm to Degas
quote:
Anything worthy will begin with a brine.
After that it's a pat dry and let sit out until it comes up to room temp, then dust with Montreal/Quebec seasoning, into a very hot cast iron for a couple of minutes, turn, then whack it into the oven. With a very thick pork chop, I love to use my Maverick thermometer to get it done perfectly, which is just over 145 degrees or medium rare. Peeps in the know say to let it rest for at least three minutes. For me, it's a good ten or more.
That's pretty much it for me, but I usually only go with kosher salt/cracked pepper and maybe a dusting of smoked paprika and cayenne. I'm lucky that my farmers market has very high quality berkshire pork. I prefer a nice, thick bone in cut.
As I eat more and more good pork chops, I'm starting to think I like them more than steak.
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