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Old 08-16-2007, 05:26 PM   #1
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Melt in the mouth pork

Hi, newbie wants to know how to cook 4 pork steaks 1 1/2" or 4cm thick with no fat, they need to almost melt in the mouth for a presentation dinner with veg.

Normally I grill Beef & Lamb for required time then seal in tinfoil and leave in the oven for an extra half hour to tenderize. Never tried it with Pork and cant gamble this time. Any suggestions welcome that have been tried and tested.
Thanks.

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Old 08-16-2007, 06:00 PM   #2
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What kind of cut are you talking about if its a center cut boneless pork loin chop I can give you a great recipe.
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Old 08-16-2007, 06:00 PM   #3
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What cut of pork is it? Around here, a “pork steak” is piece of a Boston butt or shoulder roast cut to the desired thickness. The bone is typically in, and it is very well marbled in fat. You say there is almost no fat on your cut? Is it a loin chop?

Look here to see what is typically called a pork steak.

Look here to see the different kinds of chops.

Which one is yours? The actual cook will affect the cooking method.
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Old 08-17-2007, 03:16 AM   #4
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Thanks folks, the type of cut is the Eye only of a rib steak, just a circle of pure meat, no fat no bone.
A recipe is not needed, just how to cook it so it is the most succulent Pork Steak ever eaten.
Once had one in Italy that was served in some form of cream Sauce, but dont know if it had been cooked in the sauce . It was so tender that I still remember it 5 years on.
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Old 08-17-2007, 04:12 AM   #5
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that's a pretty lean cut of meat.

i've found that doing it "milanese" style, (baked in seasoned breading) is the best way to keep a boneless rib chop the most moist and tender. serve it simply with a squeeze of lemon.
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Old 08-17-2007, 06:40 AM   #6
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OK but how do you cook it, grill, oven covered, open with butter , with fat, how long, dont want it to dry out but want it very tender.
As these are very thick is it also better to butterfly them to ensure they are cooked through.
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Old 08-17-2007, 08:10 AM   #7
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You may try grilling after brining. Coat with oil. Grill on each side for a couple of minutes, then move them to a "slower' area of the grill to finish to your desired degree of doneness.



Enjoy!
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Old 08-17-2007, 08:42 AM   #8
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hugh, here's a recipe that could be used as a guideline. SHAKE 'N BAKE® Pork Chops and Peaches Recipe

while we make our own seasoned breading for most things, i was raised on and still love the flavor of shake-n-bake.

hope this helps.
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Old 08-17-2007, 08:48 AM   #9
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I like shake n bake too, never dry - very tasty !
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Old 08-17-2007, 11:15 AM   #10
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I take any lean pork off the heat when it reaches an internal temp of 150-155 f. Alot of people will disagree with that, but I wind up with the moistest chops.

If they are thicker than one inch, sear in a pan on both sides with some bacon fat or olive oil, cover and put in a 350 deg oven until you reach an internal temp of 155 deg. Remove from pan, tent and let rest for 10 minutes.
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