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Old 05-09-2007, 06:14 PM   #11
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I ended up brining my 2 small boneless porkchops in a plastic containor with a lid. I hope that was ok. I put it in the refrigerator all day. I than ended up searing it on both sides in oil and a little salt and pepper. I than poured 1 cup of chix broth and 1 cup of beef broth in and simmered until done. In the mean time, I also used both beef broth and chix broth in a separate pan to make gravy...first melting butter and adding flour. I wanted to do it that way this time. I did add some of the juices from the pan that the chops were cooking in. It came out SUPER GOOD!!!!. Served it with instant mashed and a 1/2 bag of frozen brocolli & cauliflower. It turned out GREAT!!!

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Old 05-09-2007, 06:30 PM   #12
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Good job Legend, sounds ike a good meal to me !

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Old 05-09-2007, 08:02 PM   #13
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Originally Posted by Constance
Mmmm, I'll bet the chops are good that way, Barb. If you add some caramelized onions to that, you'll have smothered chops!
I've done that, many times. Add some sliced mushrooms and you have instant heaven.

Katie E beat me to the punch on "non-reactive" containers. You might want to add to the list of containers to NOT brine in, anything that's lined with copper. Copper and sal****er will react, although it's probably not as strong a reaction as cast iron and aluminum would be.

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