WineMaster
Babbling Farker
- Joined
- Jan 16, 2007
- Location
- Southern MN
Looks like Brine is the answer.
1/2 to 3/4 inch chops.
How long
1/2 to 3/4 inch chops.
How long
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Dry Pork Chops
- Thread starter WineMaster
- Start date
Steppenwolf
Full Fledged Farker
- Joined
- Nov 10, 2006
- Location
- Bakersfield, Ca.
And if you hydrate yourself with the beer you won't care anyway.
I use thinner chops 1/2 to 3/4, nisely seasoned, either grill hot or cast iron searing. That thin you don't need to worry about internal temp. Once the outside seasonings are carmelized in it's nice and juicy.
Covering with foil also helps to insure the inside temp will be good along with reatining moisture. I just keep them covered while I finish the rest of the meal and serve it up. About 10 to 15.
I use thinner chops 1/2 to 3/4, nisely seasoned, either grill hot or cast iron searing. That thin you don't need to worry about internal temp. Once the outside seasonings are carmelized in it's nice and juicy.
Covering with foil also helps to insure the inside temp will be good along with reatining moisture. I just keep them covered while I finish the rest of the meal and serve it up. About 10 to 15.
BigBarry
is Blowin Smoke!
- Joined
- Dec 6, 2006
- Location
- West Islip, NY
The secret is...MAYO!
Season meat, coat the chops in REAL mayo and then dip in crumbs of your choice (bread, corn flakes, potato chips, fritos, etc.). Bake at 350 until 145-150.
You can brine before, too.
MrsBigBarry hated pork chops (MIL crushed them each time) and now loves them.
They will be beyond tender and juicy, too. Mayo acts as sealant.
Season meat, coat the chops in REAL mayo and then dip in crumbs of your choice (bread, corn flakes, potato chips, fritos, etc.). Bake at 350 until 145-150.
You can brine before, too.
MrsBigBarry hated pork chops (MIL crushed them each time) and now loves them.
They will be beyond tender and juicy, too. Mayo acts as sealant.
Steppenwolf
Full Fledged Farker
- Joined
- Nov 10, 2006
- Location
- Bakersfield, Ca.
Man! I forgot about Mayo. If you haven't tried it you should. I was surprised how great they tasted. Good on Chicken as well.
What he said! Season, Mayo, then bread...good stuff!
blues_n_cues
is Blowin Smoke!
- Joined
- Dec 16, 2007
- Location
- south central,ky.
roll them around butter stuffing & wrap in bacon....get thicker chops too.1". 230f fer 45 mins maybe.- just watch- until the juices run clear.
P
parkhostrob
Guest
Spray them down with some apple juice while they cook.
