Posted on 06/16/2018 7:19:14 PM PDT by 2ndDivisionVet
If you've ever tried (and failed) to cook the juiciest, best tasting pork chops, the first thing you need to do is give up any notions you might have about pork being "the other white meat," as it was marketed in the fat-phobic 1980s.
"To me, a lean pork chop is the saddest possible thing," Samin Nosrat, cooking teacher and author of the James Beard Award-winning cookbook "Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking," told TODAY Food.
"The challenge of those tender cuts [like pork chops] is retaining that tenderness after you cook them," Nosrat explained. "In order to do that, you want you want to set yourself up for success, and the first thing to do is to buy the least lean chops that you can find."
Nosrat shared 12 must-do tips (and the one thing you should never do!) for picking and cooking the best pork chops that you'll want to keep making — and eating — again and again....
(Excerpt) Read more at today.com ...
If they’re too lean just marinate them 24 hours in a Ziploc bag with Italian dressing. Cook them hot and leave the middle slightly pink.
Pork loin is the best bang for your value buck.
Makes great tonkatsu.
Try stuffing one with dried assorted fruits, I use fruit heavy Trail Mix and take out any nuts or you can leave the nuts for different flavor and texture.
Get one of the BIG loins 4-5” diameter and 2 bags of Fruit Trail Mix.
Don’t trim the fat off!!!
With a Boning knife cut from both ends in the center of loin. Then widen the hole to about 1” from the outside (don’t cut through the outsides or the stuffing will leak out during cooking) then pack the fruit inside the loin as full as you can.
S & P the outside and in HOT pan sear all sides starting with the fat side 1st and then the rest of the outside until nice and browned.
Wrap seared loin in heavy foil and be sure it’s sealed well. put in roasting pan or a cookie sheet for ease of handling and to catch any possible leaks. Place in a 375f oven and cook for about 1 hour.
Check with a food thermometer being sure to check the meat not the stuffing. I go with about 140f.
Let rest at least 10-15 minutes before cutting. Save the drippings just incase anybody wants some.
Serve with Sides of choice. I like Polenta and Green Beans or Asparagus.
Enjoy!!!
Very true.......
..... b/c some nutrients consumed are only soluble in fats. Therefore you must have fats in your diet.
Smothered Pork Chops in Mushroom Gravy
ING 4 boneless pork chops 2 Tb veg oil 1/4 cup flour 1 1/2 tsp gar/powder s/p
GRAVY ING 1 Tbls vegetable oil 1 small onion, finely chopped 8 oz thin-sliced white mushrooms,
1 tsp garlic, minced 2 Tbls flour 1 cup chicken stock 1/3 cup milk s/p to taste
METHOD Heat a large skillet on high. Dredge chops in combined flour, s/p, garlic powder. Set aside.
Add 2 Tb veg/ oil to hot skillet. Brown chops 3-4 min per side. Remove from pan and keep warm.
MUSHROOM GRAVY Add Tb vegetable oil to pan. Reduce heat to med-high. Add onions and mushrooms.
Cook 5-6 minutes until soft and starting to brown. Add garlic; cook a min.
Mix in flour, cook/stir til flour colors. Whisk in chicken stock, milk. Bring to simmer. S/p.
FINAL Add pork chops back to pan. Simmer 5-7 min; gravy has thickened; pork chops are cooked through.
SERVE immediately
I cook Pork Chops with apple juice, with apple slices and pure Maple syrup. I have a secret recipe, too.
First take 4 pork chops. Lightly season with salt and pepper and flour. Fry them in some bacon grease then put them in a baking dish in the oven at 350 for about 45 minutes. The flavor is incredible and they cut with a fork.
My wife cooks very tasty pork chops.
First, bone in chops 1” thick.
Roll them in Shake n Bake.
Bake at 400º approx 35 min or 145-150 internal.
Delicious.
Start with bone in 3/4” thick minimum. One inch better.
Get big pork STEAKS instead. Chops are dry-lean to begin with. Good “Y bone steaks” are nice and marbled, tasty and much more filling.
Or make friends with a person who raises American Guinea Hogs.
They are not called "the rib-eye of pork" for nothing.
I don’t think so. These were real pork chops but tiny. And I don’t think he would have shared the recipe, although I did meet him last time I was in town and he was very nice. I could probably duplicate it if I had access to his supplier. They keep all this stuff close to the vest. He’s well known.
#1 tip is not to overcook pork. I can pan sear or grill a pork chop and no matter what seasonings or technique I use, not overcooking it is always the first things that keeps pork nice a juicy and flavorful.
Thanks for the inside info.
They sound so good, I’d like to make something similar.
BTW, what did the chef name the pastry-encrusted pork choplet dish?
And what did he serve on the side?
Very important questions (LOL).
Bkmk for pork chop recipes
I have been adding pepper jelly to my pork chops after they are cooked on the grill and they taste marvelous.
I think he just called them pork chops “with” whatever else was on the plate. The curious knew to try them out!
Chef is very humble.
And not very voluble about what appears to be a praiseworthy dish.
I agree with this; and it’s not just the heavily carbohydrate diet that a problem, but that so many of those carbs are highly refined as well.
I’d like to share a recipe source site dedicated to using Hatch Chili’s.
There are some pork recipes on the site.
Hatch Chili Recipes >>
http://www.hatchchileco.com/recipes/
Yesterday I went to my local store that carries Hatch canned enchilada sauce, and bought some for my daughter who lives just South of DC in VA. This ingredient is not available there, except by ordering it and having it shipped there.
I lived in NM for 14 years. The town of Hatch was a place I called on every week, I was a distributor outside salesman then.
These are the Best Chili’s grown anywhere in the world. A product of soil, day/night temperature and irrigation water out of a lake on the Rio Grand river.
Last week I helped my wife make Hatch Enchilada’s, Amazing stuff.
TF
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