The key to a good pork chop is using pork butt or shoulder chops. No brine necessary.
Aren't those parts kind of fatty? Not that its a bad thing.
The key to a good pork chop is breading & deep frying it. No brine necessary.
Yeah, basically pork dark meat. Pork butt chops are also called pork butt steaks. But both have good pork flavor and stay tender and juicy.
Where can i find them? Pork Chop over at costco are pretty horrible nowsday
Use a marinade called Grill Mates. Pierce chops and mrinade for an hour or longer YUm
ttiwwp.
(although it did succeed in making me hungry!)
or option C:i've taken to cutting diamonds on pork and cooking it quickly (yes, i know about raw pork = death. i play minecraft.), keeps juicy and tastes great.
just take a sharp knife, make small incisions on each side, the meat will cook much faster.
downside is that by the time the meat is cooked, the fat is still raw, so you need to cut it out.
or, option B, beat it to a think slice, and coat it with egg + breadcrumbs, and fry it.
I'll do it again soon, I'll post pics but its pretty plain looking.
i've taken to cutting diamonds on pork and cooking it quickly (yes, i know about raw pork = death. i play minecraft.), keeps juicy and tastes great.
just take a sharp knife, make small incisions on each side, the meat will cook much faster.
downside is that by the time the meat is cooked, the fat is still raw, so you need to cut it out.
or, option B, beat it to a think slice, and coat it with egg + breadcrumbs, and fry it.
FTFY
Try what I did
2 cups water
3 tbs salt
1 tbs sugar
Let it sit about 2 hours in fridge
**needs to be heated to dilute add pork when its cooled**
Dry it well throw it on hot grill, I'm sure it was cooked rare after 5 minutes a side, I kept it on last longer. Again I liked how it was thoroughly cooked but still moist
The key to a good pork chop is using pork butt or shoulder chops. No brine necessary.
Grilled chops should be lean meat. Those cuts will taste "porky" and turn some people off. They're better for barbecuing or slow roast/braising.
Grilling a pork chop perfectly is actually very simple- no brine needed. All you need is a VERY hot surface (500F+), a loin chop, and coat the chop with salt and pepper (and maybe rosemary if you like it). Sear each side for 4-5 minutes, and you're done.
If you want, immediately glaze it with a sweet or savory sauce (sweet sauces will give it a shiny "sheen"). If you did it right it should look similar to this:
Mine looked like the bottom of the first one on the plate. I used the lean cut.
Next time I'll add this to the brine
Don't add that until the end. The sugar in it will make it turn black if you grill it. You could do a "reverse sear", which is a slow cook and then a high temp grill though.