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!
Ingredients:
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
Brine:
2
cups hot tap water
¼
cup kosher salt
¼
cup brown sugar
Directions:
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:
https://www.youtube.com/watch?v=qhYLz63csS0
Incense and peppermints!
Serving my
Master Indy
socialslave
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
http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon
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