- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: What's your secret for JUICY pork chops?
Posted on 2/26/13 at 10:35 am to Stadium Rat
Posted on 2/26/13 at 10:35 am to Stadium Rat
quote:
Start your chops in a COLD PAN and turn to medium-high heat.
I've read this somewhere before. What's the science behind it again?
2
Posted on 2/26/13 at 10:36 am to OldSouth
quote:
I've read this somewhere before. What's the science behind it again?
For one they won't "cup."
Posted on 2/26/13 at 11:01 am to pooponsaban
quote:
For one they won't "cup."
Really?
Posted on 2/26/13 at 11:02 am to Neauxla
Two pages and no mention of brine?
For fricking shame, people.
For fricking shame, people.
Posted on 2/26/13 at 11:03 am to Schwartz
quote:
Two pages and no mention of brine?
This.
Posted on 2/26/13 at 11:04 am to Schwartz
quote:
Two pages and no mention of brine?
For fricking shame, people.
Thin chops don't need a brine.
Posted on 2/26/13 at 11:05 am to Oenophile Brah
Seriously? Brining a pork chop seems like an unnecessary waste of time. Cook it well and you'll have a juicy chop without the brine.
Posted on 2/26/13 at 11:07 am to Rohan2Reed
I always marinate/brine mine...plain pork chops are more boring than chicken breasts to me.
Posted on 2/26/13 at 11:10 am to Schwartz
wait, so are we talking about marinating? brining? seasoning? oh course plain pork chops are going to suck .. still no absolute defense of brining.
Posted on 2/26/13 at 11:11 am to Schwartz
quote:
Two pages and no mention of brine?
This.
quote:
Thin chops don't need a brine.
Life's too short to eat thin chops.
Posted on 2/26/13 at 11:12 am to Pork Que
quote:
Life's too short to eat thin chops.
Thin bone in is my favorite chop.
Posted on 2/26/13 at 11:12 am to Pork Que
quote:smothered thin cut chops
Life's too short to eat thin chops.
This post was edited on 2/26/13 at 11:13 am
Posted on 2/26/13 at 11:14 am to Rohan2Reed
Both-ish?
I rarely do a strict plain brine... osmosis will carry in some flavor, so might as well take advantage of it.
I rarely do a strict plain brine... osmosis will carry in some flavor, so might as well take advantage of it.
Posted on 2/26/13 at 11:25 am to OldSouth
quote:
Start your chops in a COLD PAN and turn to medium-high heat.
I've read this somewhere before. What's the science behind it again?
I'm not sure I remember correctly, but I think it has to do with the hot pan immediately causing the meat to tighten, which squeezes the moisture out. I have used this method many times and it always works. It's the only way I do them now.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News