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re: What's your secret for JUICY pork chops?
Posted on 2/25/13 at 7:41 pm to Neauxla
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.
1
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
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