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What's your secret for JUICY pork chops?
Posted on 2/25/13 at 7:34 pm
Posted on 2/25/13 at 7:34 pm
Let's hear em...
Posted on 2/25/13 at 7:36 pm to Martini
Grill? Skillet? Broiler?
This post was edited on 2/25/13 at 7:37 pm
Posted on 2/25/13 at 7:38 pm to Neauxla
When grilling, I baste mine with Pig Stand basting sauce, then brush with Jack Miller's cut with Pig Stand once each side a minute or so before takin off the grill.
Posted on 2/25/13 at 7:41 pm to Neauxla
I like them thick. That way you can get a good crust and not overcook them. They can get dry quickly.
Sometimes, I sear them in a cast iron skillet and finish in the oven, but not for long. Depends in the thickness. I put them in at 325-350.
I grill them initially over high heat to get the sear and then move them over and cut the fire down. Sometimes, I take them off and finish those in the oven as well.
I don't broil them.
Sometimes, I sear them in a cast iron skillet and finish in the oven, but not for long. Depends in the thickness. I put them in at 325-350.
I grill them initially over high heat to get the sear and then move them over and cut the fire down. Sometimes, I take them off and finish those in the oven as well.
I don't broil them.
Posted on 2/25/13 at 7:43 pm to Neauxla
DO NOT cook to 165. 145 is a good final temp.
Posted on 2/25/13 at 7:45 pm to pooponsaban
quote:you can't really put a thermometer in a pork chop unless it is a thick cut.
DO NOT cook to 165. 145 is a good final temp.
Posted on 2/25/13 at 8:05 pm to Neauxla
I use a skillet or grill.
Really tender you will do better braising, covered low and slow and make a gravy.
I like them both ways.
Really tender you will do better braising, covered low and slow and make a gravy.
I like them both ways.
Posted on 2/25/13 at 8:06 pm to Neauxla
Well I guess my point is some pink is okay. For thin cut bone in, my favorite, season then a hot skillet for 2 minutes a side. Practice makes perfect.
Posted on 2/25/13 at 8:07 pm to Martini
quote:My favorite but not the healthiest.
low and slow and make a gravy.
Posted on 2/25/13 at 8:08 pm to Neauxla
quote:
you can't really put a thermometer in a pork chop unless it is a thick cut.
I like to quick fry those thin ones.
Posted on 2/25/13 at 8:10 pm to Neauxla
No. But you asked about a pork chop. Not a tofu chop.
Posted on 2/25/13 at 8:13 pm to Gris Gris
quote:
Gris Gris
This is the trick - what the great GG said.
Thick, seared, high heat, then finish them low
Now, I do like them breaded and slow fried, too - but still thick.
Heck, I just like them
Posted on 2/25/13 at 8:17 pm to Gris Gris
quote:
quick fry those thin ones
My grandmother probably never cooked a breakfast that did not include thin porkchops breaded, fried and ready to flip inside a hand made buttermilk biscuit.
If I am really good, the wife sometimes does them for me. But I must be really good.
Posted on 2/25/13 at 8:24 pm to Neauxla
In the crock pot covered with sauerkraut.
Posted on 2/25/13 at 8:25 pm to MeridianDog
quote:and sausages in cathead biscuits... carried em to school wrapped in brown paper in a syrup bucket...
thin porkchops breaded, fried and ready to flip inside a hand made buttermilk biscuit.
Posted on 2/25/13 at 8:25 pm to RedMustang
Marinated, tenderized with my punch and high heat for 4-6 mins per side on the grill.
Posted on 2/25/13 at 8:27 pm to Neauxla
cook 'em in a covered pot with onions on the stove. add a little water after the chops have cooked on each side. i like to let each side 'burn' just a little. add onions. flip a few times.
Posted on 2/25/13 at 8:48 pm to S
For thin cut....... season and 3-4 minutes on the foreman grill, or I fry them for a few minutes.
Thick cut I do exactly as GrisGris says
Thick cut I do exactly as GrisGris says
Posted on 2/25/13 at 9:04 pm to Neauxla
Here is the answer to your question. I learned it from Cook's Illustrated.
Start your chops in a COLD PAN and turn to medium-high heat.
Try it just once. Just flip the chops when juice appears on top and don't overcook. You don't have to put a brown crust on them, the juiciness will provide plenty of flavor.
Start your chops in a COLD PAN and turn to medium-high heat.
Try it just once. Just flip the chops when juice appears on top and don't overcook. You don't have to put a brown crust on them, the juiciness will provide plenty of flavor.
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