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Ordering pork chops medium at a restaurant
Posted by Sterling Archer on 5/21/18 at 8:38 am419
Is this a thing now? The last two times I ordered a grilled porkchop the waiter asked how I'd like it cooked; once over the weekend in NYC and another time in NOLA in December. I always thought you had to cook pork to a certain temperature. I don't ever remember being asked this before
re: Ordering pork chops medium at a restaurantPosted by Nado Jenkins83 on 5/21/18 at 8:39 am to Sterling Archer
medium rare baw
re: Ordering pork chops medium at a restaurantPosted by rondo on 5/21/18 at 8:39 am to Sterling Archer
Posting on the wrong board....Is this a thing now?
re: Ordering pork chops medium at a restaurantPosted by fr33manator on 5/21/18 at 8:39 am to Sterling Archer
Modern animal husbandry practices has all but eradicated the threat of trichinosis in farm raised pork.
re: Ordering pork chops medium at a restaurantPosted by Lake Vegas Tiger on 5/21/18 at 8:39 am to Sterling Archer
food board?
re: Ordering pork chops medium at a restaurantPosted by TigrrrDad on 5/21/18 at 8:41 am to Sterling Archer
New guidelines recommend an internal temp of 145 degress - I think it used to be 165. A little pink in the middle is fine.
re: Ordering pork chops medium at a restaurantPosted by TheDeathValley on 5/21/18 at 8:41 am to Lake Vegas Tiger
It depends on the restaurant. I ain't getting a medium cooked pork chop at Applebee's but I would at a nicer restaurant. It is neat to try, but I prefer pork cooked.
re: Ordering pork chops medium at a restaurantPosted by TH03 on 5/21/18 at 8:45 am to Sterling Archer
I cook my pork medium rare at home.
I don't eat much though so I wouldn't really order it at a restaurant. The type of place I'd order a pork chop from would be a nice steakhouse so I'd just get a steak.
I don't eat much though so I wouldn't really order it at a restaurant. The type of place I'd order a pork chop from would be a nice steakhouse so I'd just get a steak.
re: Ordering pork chops medium at a restaurantPosted by BRgetthenet on 5/21/18 at 8:55 am to Sterling Archer
Y'all remember the pork chop Houston's served? That thing was good.
This post was edited on 5/21 at 10:03 pm
quote:
New guidelines recommend an internal temp of 145 degress - I think it used to be 165. A little pink in the middle is fine.
That’s just the USDA’s rec too, I’ve seen chefs say that even 135 is ok. I generally shot for 140-145 when cooking chops at home
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re: Ordering pork chops medium at a restaurantPosted by Will Cover on 5/21/18 at 9:13 am to Sterling Archer
quote:
I always thought you had to cook pork to a certain temperature.
The ONLY pork chop that can be eaten at 165 degrees and still taste like the best thing you have ever eaten comes from Perry's:
re: Ordering pork chops medium at a restaurantPosted by MSMHater on 5/21/18 at 9:17 am to Will Cover
quote:
taste like the best thing you have ever eaten comes from Perry's:
It's been a year or so. I'm due for one of those.
re: Ordering pork chops medium at a restaurantPosted by DaBeerz on 5/21/18 at 9:36 am to Sterling Archer
I’ve never ordered pork at a restaurant but I cook chops and tenderloins at home to make sure there is some pink in the middle, never been sick
re: Ordering pork chops medium at a restaurantPosted by Epic Cajun on 5/21/18 at 9:43 am to DaBeerz
quote:
I’ve never ordered pork at a restaurant
Surely you jest? You've never in your life eaten pork at a restaurant?
re: Ordering pork chops medium at a restaurantPosted by Janky on 5/21/18 at 9:44 am to Epic Cajun
I had a really good pork chop at benji's in Houston.
re: Ordering pork chops medium at a restaurantPosted by Epic Cajun on 5/21/18 at 9:45 am to Janky
I had a fantastic pork chop from Domenica about 3 years ago.
re: Ordering pork chops medium at a restaurantPosted by Tigertown in ATL on 5/21/18 at 10:04 am to Will Cover
quote:
the best thing you have ever eaten comes from Perry's:
That thing is astoundingly good.
re: Ordering pork chops medium at a restaurantPosted by KosmoCramer on 5/21/18 at 11:19 am to Sterling Archer
You can cook pork chops to 135 sous vide if you want, but 140 is best for succulent medium rare.
Pork shines when cooked sous vide.
Pork shines when cooked sous vide.
re: Ordering pork chops medium at a restaurantPosted by Joshjrn on 5/21/18 at 9:12 pm to fr33manator
quote:
Modern animal husbandry practices has all but eradicated the threat of trichinosis in farm raised pork.
This is the correct answer. You can treat farm raise pork like you do steak.
Wild game still needs to be treated more warrily.
re: Ordering pork chops medium at a restaurantPosted by bdevill on 5/22/18 at 6:39 am to Sterling Archer
Off topic buy lately I've been making pork chops and cabbage and the combination of pork and cabbage is wonderful.
8 Heritage pork chops 3/4 inch thick ( trimmed the fat and rendered it to brown the pork chops)
Seasoned with salt, black and red pepper. Cajun seasoning on both sides of chops (I used Slap Ya Mama)
1 medium onion diced.
1/2 bell pepper diced
about 1/2 of jalapeno pepper seeded and thinly cut in rings.
oil or lard; enough to brown chops.
Medium cabbage chopped, not shredded, in about 3 inch pieces.
Brown chops real well in oil or lard. When brown on both sides, push to one side and add onion, bell pepper and jalapeno. Saute on med fire until soft. At this point, I start adding ice cubes, about 3 at a time adding as they reduce liquid but don't scorch. I do this about three times, then add enough water to just cover chop then add cabbage. Continue cooking until cabbage is soft and a light brown color.
I spoon the cabbage and gravy mixture over rice and serve with a pork chop, black eye peas, cornbread and greens.
8 Heritage pork chops 3/4 inch thick ( trimmed the fat and rendered it to brown the pork chops)
Seasoned with salt, black and red pepper. Cajun seasoning on both sides of chops (I used Slap Ya Mama)
1 medium onion diced.
1/2 bell pepper diced
about 1/2 of jalapeno pepper seeded and thinly cut in rings.
oil or lard; enough to brown chops.
Medium cabbage chopped, not shredded, in about 3 inch pieces.
Brown chops real well in oil or lard. When brown on both sides, push to one side and add onion, bell pepper and jalapeno. Saute on med fire until soft. At this point, I start adding ice cubes, about 3 at a time adding as they reduce liquid but don't scorch. I do this about three times, then add enough water to just cover chop then add cabbage. Continue cooking until cabbage is soft and a light brown color.
I spoon the cabbage and gravy mixture over rice and serve with a pork chop, black eye peas, cornbread and greens.
This post was edited on 5/22 at 7:09 am
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