Difference between revisions of "Pork Chops"
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[[Category:Pork]] | [[Category:Pork]] | ||
| + | [[Category:Recipes]] | ||
[[Category:Brined]] | [[Category:Brined]] | ||
| + | [[Category:Method]] | ||
Revision as of 11:22, 2 July 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)