If it’s carrying a smartphone make sure that You remove it before frying. Parts of that are highly toxic
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.
Thanks. Interesting and helpful article.
The flavor is in the fat
Fat for flavor and health!
The flat out wrong advice from our elite government overlords (also called ‘experts’) has ruined many lives and dinners!
Feral pig is the tastiest, leanest pork you can harvest
The cooking tips apply to not only pork.
Thanks for posting
Marinate overnight in a vinegar, soy sauce, brown sugar and minced garlic with water solution. Best to grill low and slow and smear on the BBQ sauce a few times during the last phases of grilling.
sixteen hours at 225 inside a whole pig. Bring a ladle.
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Instead of chops, I like cooking a pork loin. So juicy and succulent. Just don’t cook it over 140. Slightly pink. And it takes to many sauces. My favorite is a loin with a hot Cajun rub, sliced thin and served with a beurre blanc sauce. Very yummy. The sauce picks up the Cajun spices.
Thanks!
Always brine
Instructions
1. *Brine the pork chops (optional):* If you have time, brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop. Bring 1 cup of the water to a boil, add the salt and optional flavorings, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.
2. *Heat the oven and skillet:* Position a rack in the middle of the oven and preheat to 400°F. Place the skillet in the oven to preheat as well.
3. *Season the pork chops:* While the oven heats, prepare the pork chops. Remove the chops from the brine; if you didn't brine, remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, then sprinkle with salt and pepper. Set the chops aside to warm while the oven finishes heating.
4. *Remove the skillet from the oven:* Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Turn on a vent fan or open a window.
5. *Sear the pork chops:* Lay the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the undersides of the chops are seared golden, 3 minutes. The chops may start to smoke a little — that's ok. Turn down the heat if it becomes excessive.
6. *Flip the chops and transfer to the oven:* Use tongs to flip the pork chops to the other side. Immediately transfer the skillet to the oven using oven mitts.
7. *Roast the chops until cooked through:* Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.
8. *Rest the chops:* Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let the chops rest for at least 5 minutes before serving.
Salt and pepper, add to hot pan, brown both sides, add beef both to cover, one bay leaf, simmer for at least an hour. Pork chops will be fork tender.
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.
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’.
[[ 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-
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.
Didn’t know if you were pinged yet.