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Message
re: Ordering pork chops medium at a restaurant
Posted on 5/22/18 at 6:47 am to bdevill
Posted on 5/22/18 at 6:47 am to bdevill
quote:
Off topic buy lately I've been making pork chops and cabbage and the combination of pork and cabbage is wonderful.
I watched a rerun of Chef and the Farmer last night and she cooked cabbage down with sausage then pan fried the skinny pork chops and made spoon cornbread.
I do believe I will make that today.
1
Posted on 5/22/18 at 7:14 am to Martini
If you want the cabbage really brown, you can also remove the chops from the pan after they're brown, and brown the cabbage with a little lard in the pan and slowly brown the cabbage until in turns really brown and breaks down. Stir frequently so it doesn't stick at the bottom. Then add the pork chops back, cover and smother.
Posted on 5/22/18 at 9:33 am to Epic Cajun
I'm always scared they're going to dry it out. Last pork chop I got was from Chimes and they turned it into a brick you couldn't get a knife through. This was after they asked me how I wanted it cooked.
Posted on 5/22/18 at 9:38 am to Dire Wolf
It's funny how our tastes slowly change. My wife's mother is one of those who believe steaks need to be extra well done, so my wife grew up eating those with lots of A1. I've done my best to get her comfortable with medium rare, but pork chops still need to be well done for her.
She still complains when they are dry though.
She still complains when they are dry though.
Posted on 5/23/18 at 6:54 am to leftovergumbo
quote:
She still complains when they are dry though.
I think the "dryness" is a reflection of the quality of the pork and what the hog has been fed.. Quality pork should have a trimming of flavorful fat and the meat should be juicy and tender.
We have friends that raise Berkshire hogs on acorns and goat milk and they make the most delicious pork chops that ever passed my lips.
This post was edited on 5/23/18 at 6:56 am
Posted on 5/23/18 at 7:28 am to Sterling Archer
The restaurant I work at will serve it however the customer asks, but to my knowledge the wait staff doesn't ask how the customer prefers it. Target temp for service is 145.
We get ours from a reputable vendor though.
We get ours from a reputable vendor though.
Posted on 5/23/18 at 1:18 pm to KosmoCramer
quote:My best sous vide application is for pork tenderloin, 135 degrees for a couple of hours before searing.
Pork shines when cooked sous vide.
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