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Recipe for perfect porkchops

submitted by prototype to random 2.3 yearsJan 25, 2023 22:34:01 ago (+7/-0)     (random)

1. get you a good thick set of porkchops

2. pound them SOBs with a mallet till they're tender (don't marinate them)

3. mix a couple tablespoons of paprika, one and a half teaspoons of pepper, and a teaspoon of salt

4. coat your porkchops.

5. preheat an aluminum core pan with olive oil

6. sear your porks chops for 3-4 minutes per side, on high heat

7. transfer to pan ready for oven

8. add one and a half tablespoons of butter

9. cover and put in oven

10. cook for 30 minutes, or until up to temperature.

Take the juice from the bottom, mix with some thick, well made stuffing.



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[ - ] yesiknow 2 points 2.3 yearsJan 25, 2023 23:04:52 ago (+2/-0)

I might get some small pork chops and cook them like my mom did; Fry them and slap them on a plate. They were good. But then she cooked liver the same way. The unchewable liver made other things delightful by contrast.

[ - ] ToNigIsToNog 1 point 2.3 yearsJan 25, 2023 23:36:35 ago (+1/-0)

3-4 mins per side and a half hour in the oven?

for my $.02, season with thick salt, leave to rest 75 minutes. no oil in a hot pan. 2 minutes, flip, repeat for 6-8 mins total. rest uncovered, do something with the juice. if doing high heat be careful your herbs / seasonings don't burn (eg garlic.)

[ - ] prototype [op] 0 points 2.3 yearsJan 25, 2023 23:45:09 ago (+0/-0)

"seasonings don't burn (eg garlic.) "

especially garlic if you're cooking for others. Me personally I actually like the garlic singed.

You crush your garlic or no?

[ - ] PotatoWhisperer2 0 points 2.3 yearsJan 26, 2023 01:40:35 ago (+0/-0)

You crush your garlic or no?

Costco has/had surprisingly good granulated dried garlic. Haven't seen it in the store for awhile though.

[ - ] ToNigIsToNog 0 points 2.3 yearsJan 26, 2023 13:30:35 ago (+0/-0)

almost anything I cook starts with garlic, usually crushed or pureed

[ - ] SumerBreeze 1 point 2.3 yearsJan 25, 2023 23:03:16 ago (+1/-0)

If you have porkchops which include the bone, using a hammer is not a good idea.

Instead, mix one egg and a halfcup of milk, let those chops sit in that for 2-3 hours room temp. Natural enzyme tenderizer makes the chops nice and soft throughout. The rest of your recipe checks out. If you got a meat thermometer, at least 160F is what you should aim for pork when you take it out of oven.

[ - ] prototype [op] 0 points 2.3 yearsJan 25, 2023 23:32:39 ago (+0/-0)

Never tried the egg and milk approach, sounds good.

Thanks.

[ - ] ToNigIsToNog 0 points 2.3 yearsJan 25, 2023 23:34:17 ago (+0/-0)

not any more. trichinosis in farmed hogs is pretty much gone. enjoy those fuckers at 145.