"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-19-2018, 10:35 PM   #11
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,105
I've been brining my pork chops and also some chicken for over a year now. Basically like this recipe.

for 2 chops (I usually only have boneless) 2 Tbsp salt 1 tsp sugar. If you want you can add other seasonings such as peppercorns or something to compliment the style of the meal. Water to cover generously. Brine minimum 20 minutes (or I have done it overnight).

Brown on one side in an oven proof pan and finish in 400 oven, anywhere from 12 to 20 minutes.

That's how I did the mushroom stuffed chops last night.
__________________

__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 08-19-2018, 11:33 PM   #12
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 4,347
right! I brine my chicken, pork and turkey... but the skillet technique was a new one for me. I liked it.
__________________

__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 08-20-2018, 12:30 AM   #13
Head Chef
 
CakePoet's Avatar
 
Join Date: Aug 2016
Location: Wexio
Posts: 1,878
I whisked farina porridge to perfection and made the perfect cup of hot cocoa this morning, well my daughter said it was smooth as smooth bread and the chocolate was perfection in a cup.
__________________
For the love of Cheese!
CakePoet is offline   Reply With Quote
Old 08-20-2018, 01:07 AM   #14
Executive Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 4,947
Quote:
Originally Posted by Kaneohegirlinaz View Post
I think I can do better...

I didn't take a photo of what I really found as the different technique to me anyways, was using my CastIron Skillet, heated up in a 400 degree oven and searing one side of the chop and tossing into the hot oven for 6-10 minutes.

I should have started temping those cuties earlier. Just a touch over done on the outside edges, mainly `cuz they were not evenly butchered.

I'll get it done, I'm bound and determined to make the perfect Pork Chop
Pork chops are one of the things I do really well. I don't know why, but I seem to be gifted in that area. I would trade that gift gladly for a gift of making lots of money.

I always start with bone-in pork loin chops, and try to always use the same size chops, so I don't have to make adjustments. And, yes, getting evenly cut chops is important, and it is not always easy to find.

I brine pork loin roasts, and pork tenderloins, but don't like the texture of brined chops -- just a personal thing.

I have mixed results with probe thermometers on a chop, or a steak, for that matter. I tend to trust the "feel" of the meat, better.

Sous vide is a great way to get a properly cooked chop. Use a blazing hot cast iron skillet to put a sear on the meat when it is done cooking in the sous vide pot.

BTW, try some Stubb's Pork Marinade sometime. It is pretty spicy, but has really good flavor, IMO. I put my chops in the marinade in the morning, to cook in the evening.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 08-20-2018, 01:45 AM   #15
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 12,316
Quote:
Originally Posted by Kaneohegirlinaz View Post
...Just a touch over done on the outside edges, mainly `cuz they were not evenly butchered.
I'll get it done, I'm bound and determined to make the perfect Pork Chop
Unless I'm making breaded pork chops, I now buy only thick-cut chops. Bone in, those babies usually are just a skotch over a pound each, maybe ranging up to 1 1/4 pounds each. I've been using a brine that Craig posted years ago, adjusting the liquid from beer to cider to hard cider, depending on what flavor I'm trying to impart. I also use whatever herb mix I need to get the flavor I'm going for in that particular dish. Just to clarify things, we don't each eat a full pork chop. Usually we split one, then Himself might cut a bit off the other chop - and I trim the bone off the meat before I refrigerate the leftover meat. Bone goes to the cook. *woof*
__________________
Eat Food. Not too much. Mostly plants. ~ Michael Pollan
Cooking Goddess is offline   Reply With Quote
Old 08-20-2018, 01:49 AM   #16
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 12,316
I skillfully toasted bread items today. Also managed to cut up onions and peppers and a nectarine without cutting myself, so my knife skills were working. Sauteed the peppers and onions without burning them or me. Also got Himself to go out to grill the sausages, so I guess I used negotiating skills. And managed to wash the non-dishwasher items without dropping anything. That takes real skill!
__________________
Eat Food. Not too much. Mostly plants. ~ Michael Pollan
Cooking Goddess is offline   Reply With Quote
Old 08-20-2018, 02:10 AM   #17
Executive Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 4,947
I woke up at 2AM hungry. I used my right index finger on the microwave oven controls to heat some leftovers. Now I'm worn out. I should go to bed.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 08-20-2018, 02:12 AM   #18
Executive Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 4,947
Quote:
Originally Posted by Cooking Goddess View Post
I skillfully toasted bread items today. Also managed to cut up onions and peppers and a nectarine without cutting myself, so my knife skills were working. Sauteed the peppers and onions without burning them or me. Also got Himself to go out to grill the sausages, so I guess I used negotiating skills. And managed to wash the non-dishwasher items without dropping anything. That takes real skill!
There are non-dishwasher items?

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 08-20-2018, 05:08 AM   #19
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,143
Quote:
Originally Posted by Andy M. View Post
Should be good. Brining works wonders. Don't hesitate to use your instant read thermometer so it doesn't overcook. Internal temperature 140ºF.
Two days ago Pirate made baked chicken for us. It was sooooo juicy. He breaded it, seared it in a hot saute pan and finished it in the oven. When you cut into the meat, the juices were all over the plate. Yesterday, he did the same with the 2" pork chops we had in the fridge. Again so juicy and moist. He will be doing the oven method again and again. So worth it.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is online now   Reply With Quote
Old 08-20-2018, 06:28 AM   #20
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 2,920
Quote:
Originally Posted by caseydog View Post
I brine pork loin roasts, and pork tenderloins, but don't like the texture of brined chops -- just a personal thing.

I have mixed results with probe thermometers on a chop, or a steak, for that matter. I tend to trust the "feel" of the meat, better.


CD



+1.... amen


Ross
__________________

__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Reply

Tags
cook, cooking

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:44 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.