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13 cooking tips and tricks for making the juiciest, tastiest pork chops
Today ^ | June 1, 2018 | Megan O. Steintrager

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 ...


TOPICS: Chit/Chat; Food
KEYWORDS: chop; chops; cookery; cooking; meat; pork; porkchop; porkchops; recipes
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To: 2ndDivisionVet

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.


41 posted on 06/17/2018 1:02:46 AM PDT by Hugin (Conservatism without Nationalism is a fraud.)
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To: FatherofFive

Pork loin is the best bang for your value buck.
Makes great tonkatsu.


42 posted on 06/17/2018 1:09:41 AM PDT by Original Lurker
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To: FatherofFive; Chode; All

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!!!


43 posted on 06/17/2018 1:14:14 AM PDT by mabarker1 (congress- the opposite of PROGRESS!!!)
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To: firebrand
....shame you didnt get the recipe. I wonder if the chef cooked a pork loin in pastry (en croute) then cut it into chops?


44 posted on 06/17/2018 1:35:47 AM PDT by Liz ( (Our side has 8 trillion bullets;the other side doesn't know which bathroom to use.)I wonder if th)
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To: antidisestablishment
All cultures with notable longevity have diets high in fat. Fat is essential to health....

Very true.......

..... b/c some nutrients consumed are only soluble in fats. Therefore you must have fats in your diet.

45 posted on 06/17/2018 4:50:11 AM PDT by Liz ( (Our side has 8 trillion bullets;the other side doesn't know which bathroom to use.)I wonder if th)
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To: All
Super easy boneless pork chops in creamy mushroom gravy. Easy, comforting and delicious.....and always juicy.

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

46 posted on 06/17/2018 5:36:50 AM PDT by Liz ( (Our side has 8 trillion bullets;the other side doesn't know which bathroom to use.)I wonder if th)
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To: 2ndDivisionVet

I cook Pork Chops with apple juice, with apple slices and pure Maple syrup. I have a secret recipe, too.


47 posted on 06/17/2018 6:27:43 AM PDT by Deplorable American1776 (Proud to be a DeplorableAmerican with a Deplorable Family...even the dog is, too. :-))
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To: 2ndDivisionVet

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.


48 posted on 06/17/2018 8:06:21 AM PDT by Georgia Girl 2 (The only purpose of a pistol is to fight your way back to the rifle you should never have dropped)
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To: 2ndDivisionVet

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.


49 posted on 06/17/2018 8:06:47 AM PDT by Vinnie
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To: TianaHighrider

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.


50 posted on 06/17/2018 8:07:47 AM PDT by redhead (PRAYfor little ones in pedo pipeline: human livestock, raped, tortured, and often sacrificed.)
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To: 2ndDivisionVet
Grow your own.

Or make friends with a person who raises American Guinea Hogs.

They are not called "the rib-eye of pork" for nothing.

51 posted on 06/17/2018 8:14:57 AM PDT by Harmless Teddy Bear ( Bunnies, bunnies, it must be bunnies!! Or maybe midgets....)
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To: Liz

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.


52 posted on 06/17/2018 8:30:38 AM PDT by firebrand
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To: 2ndDivisionVet

#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.


53 posted on 06/17/2018 8:33:04 AM PDT by CodeToad
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To: firebrand

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).


54 posted on 06/17/2018 8:43:07 AM PDT by Liz ( (Our side has 8 trillion bullets;the other side doesn't know which bathroom to use.)I wonder if th)
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To: June2

Bkmk for pork chop recipes


55 posted on 06/17/2018 3:03:48 PM PDT by June2
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To: 2ndDivisionVet

I have been adding pepper jelly to my pork chops after they are cooked on the grill and they taste marvelous.


56 posted on 06/17/2018 3:15:48 PM PDT by Sawdring
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To: Liz

I think he just called them pork chops “with” whatever else was on the plate. The curious knew to try them out!


57 posted on 06/17/2018 5:57:42 PM PDT by firebrand
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To: firebrand

Chef is very humble.

And not very voluble about what appears to be a praiseworthy dish.


58 posted on 06/17/2018 6:11:14 PM PDT by Liz ( (Our side has 8 trillion bullets;the other side doesn't know which bathroom to use.)I wonder if th)
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To: antidisestablishment

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.


59 posted on 06/17/2018 8:10:22 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: 2ndDivisionVet

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


60 posted on 07/04/2018 7:02:55 AM PDT by Texas Fossil ((Texas is not where you were born, but a Free State of Heart, Mind & Attitude!))
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