13 cooking tips and tricks for making the juiciest, tastiest pork chops

Today ^ | June 1, 2018 | Megan O. Steintrager

[antidisestablishment]

It wasn’t any animal fat that clogged her arteries. Animal fats and organ meat were once considered the prime cuts. Our obesity crisis didn’t arise from consuming fatty pork or beef; it’s easily correlated to the advent of the modern low-fat diet.

All cultures with notable longevity have diets high in fat. Fat is essential to health—carbs are detrimental to health. The combination of carbohydrates and fat ensures the excess carbohydrates turn to body fat. Carbohydrates are the culprit. Despite the caloric density of fat, Americans regularly consume the majority of their calories from carbohydrates. Add in modern “processing” that extracts essential nutrients, and it’s no wonder we have so many sick, obese people.

[Fungi]

I can agree, but I still do not touch pork, and I love bread and stay away from sugar.

[ClearCase_guy]

The list seems to have two #11s.

The first #11 advises that you might want to cut into the pork to make sure it is cooked.

The second #11 advises that you let the pork rest before you cut into it.

I detect an inherent contraction between 11 and 11.

[Big Red Badger]

Sounds Yummy!

[antidisestablishment]

I’ll eat it occasionally, but I prefer beef, poultry or fish. Bread is my downfall: I would eat it until I were the size of Mount Everest. Oh to have the metabolism of my youth! All things in moderation is my current motto. Too much worry about diet and calories will kill you just as fast.

[TheConservativeParty]

Low heat in the oven (300-350) covered in Sweet Baby Ray’s BBQ sauce and then covered with AL foil. MMM MMM MMM. Good eatin’.

[Bob434]

[[ 13 cooking tips and tricks for making the juiciest, tastiest pork chops]]

Tip number one- and probably the most important one-

1: Cook to 145- NOT 165- allow 3 minutes of rest after cooking (Temps will rise slightly)

The FDA has changed their recommendations for how high to cook pork now that trichinosis has been practically eliminated from American pork thanks to regulations on how pigs are fed now-

[[May 24, 2011 – New cooking guidelines from the nation’s food-safety agency confirm Pork Checkoff research that shows pork can be consumed safely when cooked to an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest time. The guidelines were announced today by the U.S. Department of Agriculture’s Food Safety Inspection Service (FSIS).]]

https://www.pork.org/news/new-usda-guidelines-lower-pork-cooking-temperature/

Actually you can go even lower5 than that using a sous vide machine- food safety is a matter of both TIME and TEMPERATURE combined- you could cook pork to 130 or so but it has to be for a certain amount of time- Sous vide machines take it to the temp set and keep it there for as long as you like- it takes about 15 minutes or so at that temp to make the food safe- Even chicken can be cooked to much lower temps as long as you keep it at the temperature for the required amount of time

The old 165 temp guidelines was to get the meat up to 165 for 1 second- the second it reached 165 it was determined to be safe- with sous vide- you cook to lower temps and keep it at that temp for longer (usually 15-30 minutes- depending on how low you cook it)

IMPORTANT NOTE- do NOT cook —wild pork— (or bear for that matter- bears carry some nasty stuff too- infact all wild food should be handled correctly and cooked to FDa recommended temps- but do note- the new FDA recomended temp for pork is for —domestically raised pork— NOT for wild pork) lower than 165- they still carry trichinosis in pretty high amounts-

[firebrand]

When I was at a hot restaurant on the West Coast, I ordered pork chops just to see how the chef would surmount the problems of too-lean, asbestossy pork chops.

First of all, they were baby pork chops. They were tiny. And I had the feeling locally supplied from a craft pig raiser. Then they were coated on the fatty edges with a rich pastry crust, to make sure you got swallowability and flavor in every bite.

I meant to go back there and try something else but never did. The foie gras appetizer was also superb.

[Bob434]

do be very careful with feral pigs- do not undercook them- they have a pretty high incidence of trichinosis - domestic pork doesn’t anymore-

[Bob434]

[[The best way I’ve found to cook pork chops is sous vide, ]]

Agreed- and it’s safer than traditional cooking as the whole chop or loin or whatever gets up to a precise temp- traditional cooking one part can be say 120 while another thinner spot is 160 or more- Souse Vide is a very precise and even cooking method- and you can keep it at whatever temp for long periods (15 minutes or more) to ensure safety (as food safety is a combo of both time and temp-

[CottonBall]

Didn’t know if you were pinged yet.

[2ndDivisionVet]

During my first marriage the big fundraiser for our church was a pork chop dinner with baked potato, green beans with bacon and a slice of homemade pie. We’d order specially cut (”Iowa cut”) chops which were fattier and thicker than normal. The man who owned the grill and I would spend all day on the chops, another gentleman tended a large potato baker in an old propane tank and the little old ladies were inside, in the kitchen. People came from miles around for what I remember as being a $7 cost.

[WASCWatch]

sous vide is great for cooking a steak. Set tjhe water to about 125-130 degrees. When is is done, put it in a hot cast iron skillet for 1-2 minutes per side. Best steak I’ve ever had.

[LesbianThespianGymnasticMidget]

The best way I’ve found to cook pork chops is sous vide, finishing them on a very hot grill with salt and pepper, Maillard reaction.

Obviously, select a good cut of meat.

This retains the moisture better than any other technique.
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I was about to post close to your exact words. All I will add is if it is really cold outside, finish in smoking hot cast iron.

https://us.anovaculinary.com/ (Pick the $109 version)
https://www.seriouseats.com/recipes/2016/04/sous-vide-pork-chops-recipe.html

[RandallFlagg]

Bookmarking

[Terry Mross]

Studies show people eating low fat products always gain weight.

[imardmd1]

Living alone, I found how to prepare supper in half an hour:

Pork chop:

-- preheat oven to 400 degF
-- for convenience in cleanup, line a small pan with aluminum foil
-- coat it with a film of sunflower oil
-- lay the inch-thick or a little thicker chop on the foil
-- spread a little oil over the topside of it
-- open a package of Lipton's dry onion soup
-- using a small spoon, cover the entire top of the chop with the dry soup mix, about an eighth of an inch
-- Roast in the oven for 25 minutes

Sweet potato/yam:

-- while the chop is roasting, water-scrub a nice yam clean all over
-- stab the skin of the yam all over with the tines of a dinner fork to let out steam
-- wrap the yam with one sheet of paper towel
-- wet the paper towel thoroughly
-- place the assembled unit on a dinner plate and into the microwave oven
-- nuke it on high for 12-15 minutes depending on size

Prepare:

-- take out the sweet potato/yam and remove the paper towel
-- slit the yam lengthwise and put butter in the slot
-- then slit the yam crosswise every inch or so, leaving the backside skin whole
-- sprinkle brown sugar and cinnamon on the buttered exposed surfaces

-- pull the chop out of the oven at 25 minutes
-- using a spatula, lift the whole chop off the foil (it will not stick to the pre-oiled foil) and onto the hot plate next to the yam

Eating: Use a fork, sharp knife (for the chop) and teaspoon (for the yam)
-- hold the yam skin down to the plate and scrape your spoonfuls of yam from the skin using the spoon
-- the yam meat will come away from the skin cleanly.

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This takes a lot longer to write than to just do, There is no waste of time and reading the recipe once you get the idea in mind.

This may not be Parisian, but it is very quick and good for only one or two persons. It is real, real good, juicy, and so easy to clean up!

(Even better if you cut a slice of bacon to cover the chop before sprinkling on the dry soup)

[firebrand]

I used to cook them on a grill with bbq sauce out in the Hamptons and they were delicious. That was before they got ruined by the fatophobes.

[Still Thinking]

Don’t incinerate then. Just because they’re pork doesn’t mean you have to cook them to death.

[mabarker1]

And the bone(s)