Post: #1

I need some help with cooking some pork chops.

I'm not going to grill them so my options are baking or on the skillet.

What cut of pork chop do I get? Bone-in or without?

What about the sauces or seasoning? Anyone have simple recipes?

Post: #2

Yes.

http://chefinjeans.com/2012/05/16/cookin...uce-paleo/

Post: #3

Shake N' Bake. Always tender. Great for the cheap thin cut ones in the family pack. Now for the thick ones, like to butterfly and all that.....I need to call out thedude. I never got my chops right on the grill. They turn out too dry. Unless wrapped in foil, and that's cheating.

Post: #4

That's how my chops turn out on the gill too.

Post: #5

Brine them.

Seriously I can cook Pork Chops without doing that step first. It makes sure that they do not dry out.

I'll sear the fuck out of them and then finish them in the oven.

Post: #6

Post: #7

I second brining, especially for thick cut pork chops. I add some ACV to my brine just to keep it real. Apprently there are serious benefits to marinating pork in ACV.

Just be sure not to leave them in the brine too long or they will be incredibly salty. And brining is great for poultry as well.

Post: #8

I just made pork chops tonight, my preferred method is to dredge the chops in flour and sear the outside with a little coconut oil, take the chops out, sautee some mushrooms and onions in the leftover oil and meat bits, add water, boullion, pepper and sage liberally to make a sauce, then mix in sour cream and the leftover dredging flour to thicken into a gravy. Put the chops and gravy in a baking pan, cover with foil and bake for an hour. You end up with nice tender pork chops, and a delicious gravy you can pour on steamed broccoli.

Post: #9

(05-18-2013 10:01 AM)j r Wrote:  I second brining, especially for thick cut pork chops. I add some ACV to my brine just to keep it real. Apprently there are serious benefits to marinating pork in ACV.

Just be sure not to leave them in the brine too long or they will be incredibly salty. And brining is great for poultry as well.

j r, would you mind clarifying how much acv you add and how long you brine for? Thanks!

Post: #10

^^
Generally it's a cup of salt to a gallon of water. The thinner the chops the less time you need. Sometimes I can cure some thin ones in only 2hrs, sometimes thick ones need over night.

Yup brining is great for chicken breasts too.