http://www.nickdawson.net/food/porkchops/ From Virginia and many fine airports. Healthcare administration, foodie, music buff and fan of all things porcine, skis backwards Mon, 30 Jan 2012 01:05:00 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.nickdawson.net/food/porkchops/comment-page-1/#comment-218 Theaaronc Tue, 17 Mar 2009 06:52:29 +0000 http://www.nickdawson.net/?p=331#comment-218 Aside from my overzealous choice of chops that were a bit too thick this recipe worked out really well!<br>The brining did one heck of a job getting the meat so tender it just about fell apart in your mouth. All I added in the brine was salt, brown sugar, two bay leaves, two crushed garlic cloves, and some peppercorns. I think next time I'll add a bit more of each as it was difficult to pick up some of the infused flavors. This was the first time I'd ever heard of brining and I'm looking forward to experimenting with it a lot in the future.<br>The panko-flour mix made for a great crust. letting it sit after applying was a great tip, barely any fell off during the cooking process. I'm not sure if I did the whole rendering out the fat cap portion right. It made for a great crust but didn't seem to produce enough fat to cook the chops in. The fat caps my not have been thick enough, I'm not sure. I ended up adding a little oil to keep things from burning.<br>I'm just a newbie when it comes to the world of cooking and this was a bit of an adventure for me. I'll definitely be trying this again to hone some of the techniques but I'll pick up some thinner chops to cut down the cooking time that the thick ones caused.<br>Thanks for the post and I'll be sure to check back and see what else you come up with! Aside from my overzealous choice of chops that were a bit too thick this recipe worked out really well!
The brining did one heck of a job getting the meat so tender it just about fell apart in your mouth. All I added in the brine was salt, brown sugar, two bay leaves, two crushed garlic cloves, and some peppercorns. I think next time I'll add a bit more of each as it was difficult to pick up some of the infused flavors. This was the first time I'd ever heard of brining and I'm looking forward to experimenting with it a lot in the future.
The panko-flour mix made for a great crust. letting it sit after applying was a great tip, barely any fell off during the cooking process. I'm not sure if I did the whole rendering out the fat cap portion right. It made for a great crust but didn't seem to produce enough fat to cook the chops in. The fat caps my not have been thick enough, I'm not sure. I ended up adding a little oil to keep things from burning.
I'm just a newbie when it comes to the world of cooking and this was a bit of an adventure for me. I'll definitely be trying this again to hone some of the techniques but I'll pick up some thinner chops to cut down the cooking time that the thick ones caused.
Thanks for the post and I'll be sure to check back and see what else you come up with!

]]> http://www.nickdawson.net/food/porkchops/comment-page-1/#comment-64 Theaaronc Tue, 17 Mar 2009 02:52:29 +0000 http://www.nickdawson.net/?p=331#comment-64 Aside from my overzealous choice of chops that were a bit too thick this recipe worked out really well!<br>The brining did one heck of a job getting the meat so tender it just about fell apart in your mouth. All I added in the brine was salt, brown sugar, two bay leaves, two crushed garlic cloves, and some peppercorns. I think next time I'll add a bit more of each as it was difficult to pick up some of the infused flavors. This was the first time I'd ever heard of brining and I'm looking forward to experimenting with it a lot in the future.<br>The panko-flour mix made for a great crust. letting it sit after applying was a great tip, barely any fell off during the cooking process. I'm not sure if I did the whole rendering out the fat cap portion right. It made for a great crust but didn't seem to produce enough fat to cook the chops in. The fat caps my not have been thick enough, I'm not sure. I ended up adding a little oil to keep things from burning.<br>I'm just a newbie when it comes to the world of cooking and this was a bit of an adventure for me. I'll definitely be trying this again to hone some of the techniques but I'll pick up some thinner chops to cut down the cooking time that the thick ones caused.<br>Thanks for the post and I'll be sure to check back and see what else you come up with! Aside from my overzealous choice of chops that were a bit too thick this recipe worked out really well!
The brining did one heck of a job getting the meat so tender it just about fell apart in your mouth. All I added in the brine was salt, brown sugar, two bay leaves, two crushed garlic cloves, and some peppercorns. I think next time I'll add a bit more of each as it was difficult to pick up some of the infused flavors. This was the first time I'd ever heard of brining and I'm looking forward to experimenting with it a lot in the future.
The panko-flour mix made for a great crust. letting it sit after applying was a great tip, barely any fell off during the cooking process. I'm not sure if I did the whole rendering out the fat cap portion right. It made for a great crust but didn't seem to produce enough fat to cook the chops in. The fat caps my not have been thick enough, I'm not sure. I ended up adding a little oil to keep things from burning.
I'm just a newbie when it comes to the world of cooking and this was a bit of an adventure for me. I'll definitely be trying this again to hone some of the techniques but I'll pick up some thinner chops to cut down the cooking time that the thick ones caused.
Thanks for the post and I'll be sure to check back and see what else you come up with!

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