best pork chops...

[HeHateMe]

Ever been to Ditkas? Ordered the chop and beenall, how is this thick Mofo so juicy, thick and still cooked thru?

Secret is the brining. I had a half gallon of brine leftover from corned beef and tossed a couple two inch thick porkchops in. Brined for a couple days, I was able to abuse them on my grill just up to temp, rested them and they are just amazing. I crusted them with some thyme and oregano and pepper. Fucking awesome with cago's cabbage bacon bowls and some wild rice pilaf. Cheers to Sunday dinner.

 

[-Cago34-]

Cabbage turned out good?

Rice and cabbage sound like they'd go well with a grilled chop. Glad you liked it.

 

[HeHateMe]

Cabbage turned out good?

Rice and cabbage sound like they'd go well with a grilled chop. Glad you liked it.

It was great. Thanks for the new treatment. I love roasting veggies and grilling=whole nuva level. Can't wait for spring.

 

[HeHateMe]

By the way, I used to just marinate chops in beer, bbq sauce. Dad style. Pork that we get from the grocery is not fatty enough anymore.these chops we're from Costco, so it was necessary to brine. If you can get heritage hog chops which I prefer, u don't really have to do too much b4 grilling. They gots da fat intact.

 

[SilenceS]

Yea, you can make those fat ******* juicy without brining. I like chops all kind of way but I do like a nice garlic, balsamic, and honey reduction over a nice grilled pork. I also love broccili, cheese, and rice(Country recipe) casserole to go with it. Also, from time to time I like to pair it with Oyster stuffing. Dont want to toot my own horn, but **** I make the best oyster dressing and oyster pie around.

 

[brett05]

I do pork chops a few ways. One way I just did it the other day was my first time in like 15 years and it was still totally amazing and juicy!

Take pork chops from the fridge up to 1.5" thick.

Beat a couple of eggs with 1/2 cup of milk.

Submerges chop in mixture one at a time.

Cover with flour and italian bread crumbs

Fry in oil for about 2-3 min a side (I do mine 4-5 for a darker color)

Bake at 325 for 30min for thinner to 60 min for the thick ones.

Serve with applesauce.

Fabulous and outstanding cold from the fridge the next day.

 

[FirstTimer]

You can get a juicy chop w/o brine. It's all about perfecting the cook time based on the thickness of the chop.

 

[Ares]

You *******, now I want a pork chop

 

[SilenceS]

The female kind?

 

[HeHateMe]

You can get a juicy chop w/o brine. It's all about perfecting the cook time based on the thickness of the chop.

yeah, no shit. you got a recipe? I don't really have time or spare meat to cook pork chops until I got it perfected the brine just makes it easy to combat all the variables and produce a really nice grilled porkchop. On another note, much of the pork you buy at the grocery store is actually brined already. DId you even science that?

 

[SilenceS]

yeah, no shit. you got a recipe? I don't really have time or spare meat to cook pork chops until I got it perfected the brine just makes it easy to combat all the variables and produce a really nice grilled porkchop. On another note, much of the pork you buy at the grocery store is actually brined already. DId you even science that?

Um are you good with touch? Like can you tel temp by touch or must you have a Thermometer?

 

[HeHateMe]

Um are you good with touch? Like can you tel temp by touch or must you have a Thermometer?

I can do that with beef steaks just fine. Lean thick pork is more difficult for me. :shrug: im a home cook that makes only does pork chops like 20 times a year. (not counting schnitzels) arent u a saints fan? :shrug:

 

[SilenceS]

I can do that with beef steaks just fine. Lean thick pork is more difficult for me. :shrug: im a home cook that makes only does pork chops like 20 times a year. (not counting schnitzels) arent u a saints fan? :shrug:

Yes, I am a Saints fan. Honestly, the best way to do a good thick juicy chop is to either grill it or get a good sear on it then pop it in the oven. To describe the touch method on it, when you press the meat. It should be really firm. Not like a rock, but like what a medium well steak feels like. Then it should be a perfect medium to medium well on the inside. The trick to a juicy pork is to have a slight pink tint on the inside. If it is completely white, then most likely it got over cooked unless you catch it at the perfect time. I know chefs that wont serve there pork over medium.

What I do for work is season the pork with salt and pepper. Be a little heavy on the seasoning because it is such a thick job. Put it on the flat top and get a beautiful sear on it. Then wrap two pieces of bacon criss crossed around it. Put it back on the flat top and get a nice sear on the bacon then pop the ****** in the oven. Give it about 10 to 14 minutes at 400 in a convection oven. I serve it over LA yellow tasso grits and finish it with a pork jus we make from our Couchon De Lait.