Difference between revisions of "Pork Chops"
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(Created page with "Brined pork chops are very tasty, but don't forget to let them rest and don't overcook them! Ingredients: * Brine (In this case, the Honey-Cider Brine * Pork c...") |
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| Line 1: | Line 1: | ||
| − | [[ | + | [[Brines|Brined]] pork chops are very tasty, but don't forget to let them rest and don't overcook them! |
Ingredients: | Ingredients: | ||
| − | * [[Brine]] (In this case, the [[Honey-Cider Brine]] | + | * [[Brines|Brine]] (In this case, the [[Honey-Cider Brine]] |
* Pork chops (about 1" thick) | * Pork chops (about 1" thick) | ||
Method: | Method: | ||
| − | # Prep and [[Brine]] the chops for 30 - 45 minutes. | + | # Prep and [[Brines|Brine]] the chops for 30 - 45 minutes. |
# Get seasoned cast iron pan really hot, add fat. | # Get seasoned cast iron pan really hot, add fat. | ||
# Sear chops for 1-3 minutes on a side, and a minute on the fatty side (hold it on edge against the hot pan) | # Sear chops for 1-3 minutes on a side, and a minute on the fatty side (hold it on edge against the hot pan) | ||
Revision as of 03:42, 11 June 2012
Brined pork chops are very tasty, but don't forget to let them rest and don't overcook them!
Ingredients:
- Brine (In this case, the Honey-Cider Brine
- Pork chops (about 1" thick)
Method:
- Prep and Brine the chops for 30 - 45 minutes.
- Get seasoned cast iron pan really hot, add fat.
- Sear chops for 1-3 minutes on a side, and a minute on the fatty side (hold it on edge against the hot pan)
- Let chops rest for 5-10 minutes.
- Serve. Should be very lightly pink in the middle (especially if you trust the source of your pig)