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My Pork Chops are tougher than John Wayne

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Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    I am so confused.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • GrateEggspectations
    GrateEggspectations Posts: 11,597
    Carolina Q said:
    I am so confused.
    You're not the only one. :)

    Using names rather than handles will do that. 
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  • nolaegghead
    nolaegghead Posts: 42,109
    This is a really good read, bill.


    http://www.seriouseats.com/2014/03/the-food-lab-pork-chops-blah.html
    ______________________________________________
    I love lamp..
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  • blasting
    blasting Posts: 6,262


    Sous vide ruined me for regular grilled pork chops.  It is a completely different cut when done this way.


    Phoenix 
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  • bgebrent
    bgebrent Posts: 19,636
    blasting said:


    Sous vide ruined me for regular grilled pork chops.  It is a completely different cut when done this way.


    Best way to treat poke chops for sure.
    Sandy Springs & Dawsonville Ga
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  • thetrim
    thetrim Posts: 11,387
    Pull at 135-140 MAX.  The temp rise at 145 could definitely take it to the shoe leather territory.  Or just make chicken.  I look forward to reading and executing the SV pork chop article and recipe.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    bgebrent said:
    nolaegghead said:
    Michael can't eat salt so brining is out of the question.
    Is brining without salt marinating?  I know Mitchell is on a salt restricted diet.
    "Marine" is the  root for "marinating". So yeah. Salt


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  • Hans61
    Hans61 Posts: 3,901
    I'm in the well done pork camp. I'm in the medium rare to medium beef camp.

    you can have well done juicy tender pork. Seems like pork chops must be more forgiving than beef steaks.
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • GrateEggspectations
    GrateEggspectations Posts: 11,597
    My pork chop process in photos (out of order, of course).....

    Brine


    Chops placed in the cool brine to marinate 8 hours


    Chops drying in the fridge post-brine


    Unopened pack of chops (notice that they're cheap - even in Canada!)


    Chops seared, baked and resting


    Chops plated (with a side of roasted potatoes, Brussels sprouts with goat cheese and candied nuts, and homemade spicy apple barbecue sauce)

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  • caliking
    caliking Posts: 19,780
    IT and possibly not so great pork quality may be the root(s) of your problem, but if you feel like splurging try some mangalitsa pork . It's the wagyu of pork.

    A good source has been www.mangalitsaestates.com. Great folks to deal with. I last put an order in to be delivered to a friend we were visiting in Boston last year. Told the guy how much I missed  Iowa sweet corn. The box showed up with a dozen ears of oh so sweet Iowa corn that he included gratis. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • bgebrent
    bgebrent Posts: 19,636
    John, think you got this brother. This horse was dead two days ago
    Sandy Springs & Dawsonville Ga
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