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Old 06-11-2010, 09:27 PM   #1
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Pork Chops: Almost excellent. Tips?

I just took some boneless porkchops, seasoned them with garlic salt and dumped a mix of mushroom soup, brown sugar and ketchup (pre mixed) on top - so that the meat was completely covered in the mix. I then sprinkled diced green onions and red peppers for presentation, and a bit of flavour.

I baked this for 70 minutes at 350. I am eating it now. The taste is quite good, but the taste (and aroma) is a bit ... weak. This sauce is fantastic, but it's not strong enough., it seems

What could I have done to give it some punch?

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Old 06-11-2010, 09:29 PM   #2
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yellow onion, diced, browned (or use onion/mushroom soup mix instead of mushroom only)
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Old 06-11-2010, 09:30 PM   #3
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The green onions don't cut it, you think?
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Old 06-11-2010, 09:34 PM   #4
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It has a different flavor. The browned onions have a deeper, almost sweet flavor. Did you brown the meat at all? That helps, too.
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Old 06-11-2010, 09:36 PM   #5
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Brown the meat? Do you mean cook it before I cook it? I'm sorry, I'm really new at this. Maybe I'll start buying regular onions instead of green ones. Maybe they're not quite enough punch.
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Old 06-11-2010, 10:16 PM   #6
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yes, you season the meat, brown it, then carry on... it adds lots of flavor and good color.
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Old 06-11-2010, 10:31 PM   #7
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What I don't understand is why I would brown the meat(cook it) and then add the flavouring and cook it again. Why not just soak it in flavour the whole time?
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Old 06-11-2010, 10:37 PM   #8
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Quote:
Originally Posted by Dubious Drewski View Post
What I don't understand is why I would brown the meat(cook it) and then add the flavouring and cook it again. Why not just soak it in flavour the whole time?
You're hung up on cooking it twice. Think of it as a cooking process with two parts.

Remember - brown food tastes better. If you brown the meat before you add the sauce then cook it in the oven, it will taste better than if you skip the browning step. Same thing goes for onions.

If you brown the chops in a hot skillet on the stove top, then add the sauce and pop it all in the oven, it will be ready to serve in about 30 minutes because the sauce has to be heated through before the chops can finish cooking. If you heat the sauce before adding it to the chops, it will be ready faster.
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Old 06-12-2010, 08:00 AM   #9
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Pick one:
browning meat purpose - Google Search
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Old 06-12-2010, 09:36 AM   #10
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When I brown meat in a skillet, I use a higher heat and the meat browns quickly without actually cooking it. After I add a sauce, I turn the heat down so the meat will finish cooking more slowly which often makes the meat more tender.
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