Juicy Pork Chops

Juicy Pork Chops

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Juicy Pork Chops
  #1  
Old 04-29-2019, 07:47 AM
TexasHoldEm TexasHoldEm is offline
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Default Juicy Pork Chops

GREAT juicy pork chops

4 cups cold water
1/8 cup salt
1/3 cup maple syrup
3 tbl. chopped fresh ginger
3 cloves garlic, crushed
1/8 tsp. red pepper flakes
2 tsp. dried rosemary
1 tbl. black pepper
4 pork chops (bone-in or boneless)


SAUCE (optional):

2 tbl. maple syrup
2 tbl. dijon mustard

Make brine by combining first 8 ingred. Add chops and refrigerate for 8 - 10 hrs.

Remove pork from brine and pat dry.

Season with black pepper.


Heat 1 tbl. extra virgin olive oil and 1 tbl. butter. Sear chops for about 4 min. per side. (see sauce note below)
Let sit 5 min. before serving.

If using sauce, mix maple syrup and mustard, brush on chops on 2nd side before finishing cooking.
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  #2  
Old 04-29-2019, 07:56 AM
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BK001 BK001 is offline
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Looks interesting. I have never brined pork chops before so this will be a new adventure -- although since DH does not eat pork I usually only order them in restaurants. But I may just give this a try!
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  #3  
Old 04-29-2019, 08:06 AM
Butterfly201 Butterfly201 is offline
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The brining also interests me... I will give this a try as mostly my pork chops too well done...
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  #4  
Old 04-29-2019, 08:09 AM
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BK001 BK001 is offline
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Quote:
Originally Posted by Butterfly201 View Post
The brining also interests me... I will give this a try as mostly my pork chops too well done...
I know what you mean. That's why usually if I do make pork chops, I coat with egg and breadcrumbs and then fry. I think it helps to avoid the meat from getting too tough. But higher calories and carbs. So the above looks interesting.
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  #5  
Old 04-29-2019, 02:32 PM
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CFrance CFrance is online now
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Saving this recipe. Thanks.
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  #6  
Old 04-29-2019, 11:39 PM
Midnight Cowgirl Midnight Cowgirl is offline
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Quote:
Originally Posted by BK001 View Post
I know what you mean. That's why usually if I do make pork chops, I coat with egg and breadcrumbs and then fry. I think it helps to avoid the meat from getting too tough. But higher calories and carbs. So the above looks interesting.

I never fry them.

I bake them in my toaster oven or if you don't have a good toaster oven (I have a Breville), then the regular oven. Coat them with your favorite choice. Set your oven to 425 and bake for 15-20 minutes depending upon the thickness of the pork.

They won't be dry and you will save yourself from frying in oil.
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  #7  
Old 04-30-2019, 07:17 AM
Carla B Carla B is offline
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I buy the very thin ones, season with salt, pepper and garlic powder, then sear them in a little olive oil just until browned, maybe 20 seconds each side (although I've never timed it). Voila! Cooked through but still tender.
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  #8  
Old 04-30-2019, 07:45 AM
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dewilson58 dewilson58 is offline
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If you purchase chops with bone-in (sometimes called an Iowa Chop, fairly thick), and if you grill..............What I like to dew is cook the chop up-right, with the bone on the grate.


It cooks inside, out thru the bone.

Last edited by dewilson58; 06-08-2019 at 02:42 PM.
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  #9  
Old 04-30-2019, 11:43 AM
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Mikeod Mikeod is offline
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We’ve tried many ways to prepare pork chops with minimal success in getting tender results. Then we tried the pork chops from Pasture Prime at their Brownwood Farmer’s Market location. They’re expensive compared to grocery stores, but the result is always a tender, juicy chop.

I know the old warning was to cook pork well done to reduce the chance of trichinosis, but a lot of the current advice is to cook them similar to beef. So, I cook them to a medium on my food thermometer or sous vide. Delicious.
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Old 06-08-2019, 02:17 PM
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Quote:
Originally Posted by dewilson58 View Post
If you purchase chops with bone-in (sometimes called an Iowa Chop, fairly thick), and if you grill..............What I like to dew is cook the chop up-right, with the bone on the grate.


It cools inside, out thru the bone.
This is intriguing. Can you elaborate? TIA!
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