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Cooking & Baking

In reply to the discussion: cooking pork chops [View all]

Major Nikon

(36,814 posts)
20. Here's my recipe for pork chops
Tue Jan 17, 2012, 03:58 AM
Jan 2012

First of all, I buy my pork chops 2" thick. If the supermarket doesn't have them prepackaged that way, I have the butcher cut them for me and I ask for center cut if possible (from the center of the loin). I usually get them when they are on sale so I'm not too choosy, but if I can get them, I prefer what's known as the pork rib chop. This includes the bone, but not the tenderloin.

I brine my pork chops. I use 1/2 cup of salt and 1/3rd cup of brown sugar disolved in 1 quart of water. Heat the mixture on the stove until everything disolves, then chill the mixture in the fridge. Brine the pork chops for 2 hours. When they are done brining, rinse them off and dry them completely.

Then I take a few sprigs of rosemary, remove the stems, chop finely, and mix with 1/2 cup of vegetable oil. The pork chops get coated with this mixture and I leave them out for a couple of hours to get closer to room temperature.

I grill my pork chops over direct heat for about 3 minutes per side to brown them, then move them to indirect heat and continue cooking until the internal temperature reaches 140 degrees. You really need an instant read thermometer to do this.

So long as you don't overcook them, pork chops made this way will be incredibly juicy and tender and will rival most beef steaks for flavor.

cooking pork chops [View all] shireen Jan 2012 OP
I start off cooking mine slow, covered Angry Dragon Jan 2012 #1
Pork chops are best browned on one side only. msanthrope Jan 2012 #2
thanks ... shireen Jan 2012 #6
For thick chops, 10 minutes of med/slow simmer after the browning would be fine. msanthrope Jan 2012 #7
Thank you Irishonly Jan 2012 #18
When you cook pork chops, treat them the same as you would a steak Stinky The Clown Jan 2012 #3
When Did The Rules Change On Cooking Pork? Paladin Jan 2012 #4
Yes, it has been. Here's a link to a Food Network article about it. Stinky The Clown Jan 2012 #9
Trich is almost unheard of, now, in American-farmed pork. msanthrope Jan 2012 #11
how do you tell when it's safely cooked? shireen Jan 2012 #5
See my reply to Palladin, right above ^^^ Stinky The Clown Jan 2012 #10
Use a meat thermometer Major Nikon Jan 2012 #21
I'm going to respectfully disagree with you, slightly, Stinky. msanthrope Jan 2012 #8
Well, to make an even finer point of it . . . . . Stinky The Clown Jan 2012 #12
I agree with everything you wrote in this post. If you brine, msanthrope Jan 2012 #14
My method seems to be the opposite of everyone elses.. Viva_La_Revolution Jan 2012 #13
That's a classic braise Stinky The Clown Jan 2012 #15
huh. I'm a chef, and didn't even know it! Viva_La_Revolution Jan 2012 #16
Pork has light and dark meat, sort of like poultry pipoman Jan 2012 #17
thanks, everyone, for your replies shireen Jan 2012 #19
Here's my recipe for pork chops Major Nikon Jan 2012 #20
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