"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-25-2018, 06:09 PM   #21
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,540
Scott, the brine I use takes a little work to make, but it tastes fantastic, especially as it penetrates the pork fat.


4 cups of water
3 Tbsps of sea salt
2 Tbsps of molasses
2 Tbsps of black peppercorns, ground
4 Tbsps of sugar
2 Tbsps of dark brown sugar
2 whole limes, squeezed and quartered
3 Tbsps of apple cider vinegar
10 dried bay leaves
15 allspice berries
3 Tbsps of garlic powder
1 large onion, quartered
2 small apples, quartered
5 cloves (the prickly spice)

Grind spices, add everything to a pot and bring to a boil. Turn off heat, add some ice, let brine cool. Pour over chops in gallon ziploc bags and let marinate overnight.

__________________

__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 09-25-2018, 06:24 PM   #22
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,262
That's really gilding the lily for brining one pork chop Bucky. As you know, only the correct proportions of water and salt are really necessary. I do have a 5lb pork loin I'll be brining for smoking, and I'll give your recipe a go so thanks.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 09-25-2018, 06:49 PM   #23
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,540
Lol, oops, I should have said this recipe is for 6 to 8 chops. I guess you can always brine them, then freeze them to cook later.

Hmm, I'm interested at how well this will do with a lean cut such as a loin. I usually use very fatty loin chops, or even better, shoulder chops.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 09-26-2018, 12:04 AM   #24
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,171
Since Pirate has been doing my shopping, he has been buy two pork chops that are two inches thick. No, you won't find them in with the regular chops. You have to ask the folks in back to cut them for you that way.

I keep telling Pirate there is no way I can eat something so big like that. So I cut off what I know I can handle and he ends up with 1.75 chops. I think he does it deliberately. He loves pork!
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 09-26-2018, 04:34 AM   #25
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,121
Quote:
Originally Posted by buckytom View Post
Scott, the brine I use takes a little work to make, but it tastes fantastic, especially as it penetrates the pork fat.


4 cups of water
3 Tbsps of sea salt
2 Tbsps of molasses
2 Tbsps of black peppercorns, ground
4 Tbsps of sugar
2 Tbsps of dark brown sugar
2 whole limes, squeezed and quartered
3 Tbsps of apple cider vinegar
10 dried bay leaves
15 allspice berries
3 Tbsps of garlic powder
1 large onion, quartered
2 small apples, quartered
5 cloves (the prickly spice)

Grind spices, add everything to a pot and bring to a boil. Turn off heat, add some ice, let brine cool. Pour over chops in gallon ziploc bags and let marinate overnight.

What, no beer? You holding out on us?
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 09-26-2018, 12:17 PM   #26
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,414
There is only one way to make that chop better, put it on a plate in front of me.

The brines and other flavorings that go so well with pork don't make it better, in my opinion, but are equally great. Oh, maybe grilling it over charcoal makes it better.

Another way to lightly alter the flavor, and it's very good, is to add 2 tbs. Sherry wine to the chops for the last minute of cooking time in the pan. After adding the wine, cover and let cook for that last minute. Then proceed as you normally would by finishing in the oven.

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 09-26-2018, 12:22 PM   #27
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 12,977
I didn't know that about snipping the fat cap. Learned something new.
roadfix is offline   Reply With Quote
Old 09-26-2018, 12:31 PM   #28
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,089
I have never seen a fat cap on a pork chop that thick. You have to cut through the silver skin layer between the fat and lean in order to prevent curling.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-26-2018, 12:54 PM   #29
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,414
Quote:
Originally Posted by Andy M. View Post
I have never seen a fat cap on a pork chop that thick. You have to cut through the silver skin layer between the fat and lean in order to prevent curling.
Well said, Andy. It is truly the connecting tissue that shrinks and caused the meat to deform. Good call. However, scoring the fat will allow more of it to render out, making it a little crispier.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 09-27-2018, 05:18 AM   #30
Cook
 
Join Date: Jul 2015
Location: Antrim
Posts: 95
Yum. I do the fat cutting thing with bacon for the same reason. Interesting that your chop took such a short time to cook in the oven. I usually grill mine (broil in American-speak?) for about 18 -20 minutes, turning them frequently. I usually have to mark down on paper each time I turn them because otherwise I lose count!

Gillian
__________________

GilliAnne is offline   Reply With Quote
Reply

Tags
butter, pepper, pork, pork chops, recipe, rosemary, salt

My simple pork chop method Hi everyone, This is the first recipe I have ever posted and it is a very, very simple one but I have to start somewhere! I went to the butchers and asked for the biggest, beast of a pork chop that they had. I'm sure it's small by American standards but this is what they gave me. [ATTACH]31633[/ATTACH] I followed some instructions given to me by my friend, starting off by patting it dry before adding lots of salt, pepper and some finely chopped rosemary. I then sealed the chop, in a hot skillet with a little butter, on each side until caramelised and brown, making sure to turn it on its edge so as to cook the fat. then I popped it in the oven at 200ºC (391ºF) for 10 minutes. For a beginner like me, I was pretty happy with the results! :chef: [ATTACH]31634[/ATTACH] 3 stars 1 reviews
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 10:49 AM.


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