Thursday, December 17, 2015

Back 'em Up Piggy!

Pork chops can be overlooked as a great meal. Too often they are served overcooked, dry and tough! The biggest problem is, unless they are really thick, to get a nice crust, they cook too long. The solution is to cook them backwards! That and of course to brine them first!

Buckle up, we're gonna make this pig fly! Juicy chops are coming and you will be hailed far and wide for your perfect pork!

2 butterflied pork chops
8 oz fresh mushrooms
1 yellow onion chopped
2 cloves garlic minced
1 cup non fat half & half
1 tbs cake flour
1 sprig fresh thyme (optional)
kosher salt & pepper to taste

2 cups hot tap water
¼ cup kosher salt
¼ cup brown sugar

To make sure your pork is tasty, always brine it the night before. Slave used a simple mix of ¼ cup salt and ¼ cup brown sugar. Melt this into 2 cups of hot tap water. Stir until it is dissolved. Put a chop into a zipper bag and distribute the brine between the bags. Seal and set in refrigerator overnight.
When ready to cook, rinse and pat dry with paper towels.
Pre heat the oven to 250 degrees. (this is low and slow)
Line a pan with foil and spray a rack to set inside.

Do your cutting of the garlic and onion.

Rinse the mushrooms and drain well. Do a rough chop if the pieces are really big.

Make a couple of small slits on the sides of the chop where the white line of fat is. This will keep the chop from “cupping”.

Place in oven for about 50 minutes or until a thermometer reads 110 degrees. 


Heat 2 tbs of olive oil and 1 tbs of butter in a large skillet over medium heat. When hot, sear the chops for 2 minutes or until a nice golden. This will go enterprisingly quick since the outside layer has dried in the oven. Remove the meat and tent with foil.

Into the grease add the onions and mushrooms. Stir and cook for 8 minutes adding the garlic the last minute of cooking.

Sprinkle the tbs of flour and stir into the onion-mushrooms. With your thumb and forefinger scrape down the stalk of thyme so that tiny green leaves fall into the pan. You don't want much, just a touch! Add the cup of non fat half and half. Cook and stir until nice and thick, about 6 to 7 minutes. Drop this back to a simmer, replace the chops into this and cover to make sure they are served hot. Let heat for no more than 3 minutes.

This was served with some frozen mixed vegetables for color and texture. Speaking of that these chops do NOT come out tough or dry. They have the texture of a fine baked ham. Wow!

Serve and enjoy!

For our music:

Serving my Master Indy

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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