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geokills
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Registered: 05/08/01
Posts: 23,417
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Bone in Pork Chops - Easy 'n Pleasin' 3
#28097671 - 12/14/22 06:24 PM (1 year, 1 month ago) |
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We got pork, nearly a pound per chop, solid inch+ thick, bone in. 

Brine, dry, get rubbed up with some granulated garlic, salt & fresh ground pepper.

Li'l mix of butter, fresh rosemary, fresh garlic & fresh thyme.

Cook...
- Chops in a hot oiled pan, 4-5 minutes per side on medium-high/high heat to pick up a little color.
- Put your butter mix onto the top of the chops and finish in a 375*F oven for 10-ish min.
- Pull chops when internal temp is 140-145*F and let rest for a few minutes before service.

The waaaaiting is the hardest part...

Served up with white bean au gratin (cheat side from Trader Joes) and a salad with tomatoes, cucumber, parmesan, onions and dressed with a red wine vinegar/olive oil/agave syrup + garlic salt and fresh ground pepper.

Special thanks to the pork industry for improved practices, especially getting trichinella roundworms under control, allowing the USDA to endorse lowering the "done temp" for pork to 145 from the prior (and unholy) 160*F back in 2012. A lot of people cringe at pink pork, because a lot of people grew up and/or were raised by those who had to deal with nasty swine-borne diseases such as trichinosis, but fortunately, that's pretty rare, and we can now enjoy pork succulent and juicy, the way it should be! I can't stress enough the importance of pulling lean pork at a low temp, it will dry out on you right quick if you don't!

Bon appetit.
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Edited by geokills (12/30/22 07:50 AM)
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omelet
eggman


Registered: 10/15/22
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Re: Bone in Pork Chops - Easy 'n Pleasin' [Re: geokills]
#28116827 - 12/29/22 09:03 PM (1 year, 29 days ago) |
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Yeah I love some pork chops. Personally I love putting some paprika on there also as it really browns up in an appealing way.
Can stay quite juicy when thick cut like that. Though the thin ones might be overcooked usually but the fat comes out nice and they can be good with sauce and will pull right from the bone.
Anyways, They look really tasty how you have done it, good job!
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geokills
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Registered: 05/08/01
Posts: 23,417
Loc: city of angels
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Re: Bone in Pork Chops - Easy 'n Pleasin' [Re: omelet] 1
#28117204 - 12/30/22 07:49 AM (1 year, 29 days ago) |
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Thanks, paprika is a good idea to add a little more color!.. and looking over this post again, I realize I totally forgot to highlight a very important part of the process I employed: brining!
A couple of hours before I had these chops hit the heat, I warmed up a cup of water to dissolve a few heaping tablespoons of salt (can add some sugar too although I didn't this time), as well as adding a bay leaf, some peppercorns and garlic, then adding some ice cubes to cool it down before fully submerging the chops. Scale up as needed, and if you didn't make enough to fully cover your meat, just flip the meat after an hour or two and let it brine on the other side.
The general rule is to brine for at least 30 minutes, but overnight is fine too, and the most basic brine can simply be salt and water. It does make a difference!
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-------------------- ┼ ··∙ long live the shroomery ∙·· ┼ ...╬π╥ ╥π╬...
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GabbaDj
BTH



Registered: 04/08/01
Posts: 19,679
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Re: Bone in Pork Chops - Easy 'n Pleasin' [Re: geokills]
#28122409 - 01/03/23 10:33 AM (1 year, 25 days ago) |
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Looking good.. I don't know why I don't eat more pork chops. I always like them when I do...
-------------------- GabbaDj FAMM.ORG
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LogicaL Chaos
Ascension Energy & Alien UFOs




Registered: 05/12/07
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Re: Bone in Pork Chops - Easy 'n Pleasin' [Re: geokills]
#28123777 - 01/04/23 01:06 AM (1 year, 24 days ago) |
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Damn Geo! U did those pork chops proper
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