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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...
8
Posted on 2/25/13 at 7:35 pm to Neauxla
High, hot and fast.
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 8:24 pm to Neauxla
In the crock pot covered with sauerkraut.
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 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.
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.
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