Chief Longwind Of The North
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Mylegsbig said:jenny, i can brine and then sear and it wont be a problem? just pat them dry?
Also, a gallon sounds like a lot.dont i just need enough to completely submerge 3 chops?
ie can i just use less water sticking with the ratios you listed?
That will work, but... You need to make sure that there is enough liquid to permeate the meat evenly. It's like a water tank, the more faucets that draw from it, the less able it is to provide suffiecient pressure to all loads. The more chops you use, the greater the volume of brine required. For a couple of chops, just make enough brine, using Jenny's ratios, to half-fill a zipper-seal bag. Put the chops in with the liquid, remove all air, and stick in the fridge. Let brine for at least three hours.
I generally pan fry chops at a medium-high temperature. I brown them for about 4 to 5 minutes per side. With 1/4 inch thick chops, they are done through, with a great browned sear on the outside. For your chops, you will be finishing them in the oven. Purchase yourself a good instant-read thermometer and use it. It really takes the guesswork out of cooking meat. I was going to try and give you a time-per-pound for your chops, but as I never cook them by searing, and then roasting, I really have little experience in this area. I either pan fry until done, or grill them in a covered-kettle barbecue.
Another option you might consider is to roast them for about twenty minutes on a raised grid, and then broil them to complete the browning process. In that case, I would roast at 425 and then broil 2 inches from the heat source for two minutes per side.
As for the actual cooking technique, follow Jenny's or Andy's advice. They are both great cooks, and experienced.
With inch-thick chops, why don't you stuff those babies with your pre-cooked rice? Top with your sauce of choice and serve with veggies. That would be both elegant and very tasty.
And yes, by all means, seaon your rice and add the onions and diced carrots. The veggies will help flavor the rice, along with the herbs. As both onions and carrots contain thier own water supply, you shouldn't need to adjust the amount of liquid very much at all.
I see great things in your cullinary future, young man. You love to try new things, at least new to you. Kudos on your efforts.
Seeeeeya; Goodweed of the North