How to made moist and tasty pork chop?

[dullard]

It's important to remember that 2017 commercial pork is a LOT different from 50's and 60's commercial pork. It's safer and doesn't need to be put through the fires of Mount Doom to kill 100 different nasty things in the flesh. For chops and loins take it off the heat at 140*, wrap it and let it rest for a few minutes as it coasts to 145*. It should still look slightly pink which would make women of the 50's and 60's scream, but which is perfectly okay now. It will be very juicy and tasty at that temperature. And every degree over that makes it a little bit worse. At 160* it's barely edible and at 170* you might as well give it to the dog, it's not fit for human consumption.

GagHalfunt is correct. The best way to get good pork is to throw away any book or thermometer that says to cook pork much past 140°F. Then get out of the habit of overcooking pork.

Once you learn to cook it correctly, then go to Berkshire pork or other heritage pork that actually has noticeable fat in it.

Oh, and because I can't let this go: press the Alt key and then start drawing a circle on the keypad (248). Alt-248 is the degree symbol °. It is an easy to remember hint, because the degree symbol itself is a circle.

 

[RLGL]

We get our chops from a local specialty meat shop. The meat they butcher is locally grown. The type of pig is a Red Wattle. Cut thick and correctly grilled they are like nothing I have ever had coming from pork.

 

[zinfamous]

Im not confused at all.*scratches head*.its mush and needs browning off.

yep, you're confused.

 

[kn51]

After years of growing up in a household where mom would cook pork to probably 200+ degrees and turkey hotter than the surface of the sun, it is quite a revelation to actually cook things to a proper temp.

And then having her over for dinner..."Wow, how did you the chicken/turkey breast so moist?" Uh, maybe cause I didn't cook it to 250.

Old habits die hard though. My mom still thinks trichinosis is a threat even though there hasn't been a case in 40 years.

But as others have said, the grade of pork is dang important to. I cringe when I see thin sliced chops. You need some thick ones. At least thick enough where you can actually take a temp.

 

[ponyo]

Thick chops are good to eat as steaks but thin sliced chops are great as well. You just have to know how to use and cook thin sliced chops. Eating steaks all the time is boring.

 

[Xellos2099]

I do have access to avona. I have to assume 140 degree for 1 hour 30 minutes ish is good for average pork chop? As to brown is, Can I toss it in my oven broiler for 2 minutes each side to brown it or just frypan is good?

 

[Ns1]

Reverse sear is where it's at.

https://forums.anandtech.com/thread...e-sear-method-aka-seriouseats-is-srs.2424229/

 

[ponyo]

Reverse sear is best but you have to do that on charcoal with some cherry or apple wood for maximum flavor. Doing it on the oven brings it down a notch.

 

[Xellos2099]

Well, I don't have any kidn fo real grill I can use

 

[Ns1]

Nm

 

[piasabird]

Hot bean paste marinade. It is a korean cooking technique. Might have originated in China Even though bean paste is thought to have originated in Korea. We normally use Pork Butt thin sliced. Pork chops have a tendency to be dry.

 

[Chocu1a]

First off, you need to brine your pork chop. This will prevent the chop from being too dry while adding deep flavor. Next, sear on high heat, then turn down and cook at a lower temp to finish. Pan Sear, Grill, Oven Roast, its all the same. Method of cooking is preferential.

 

[clamum]

The last time I made pork chops myself was in college probably 12 years ago (fml) but I remember marinating them for at least a few hours and then grilling them and they came out quite good. I used italian dressing for marinade, I believe, and used just a little tabletop grill.

 

[zinfamous]

Reverse sear is best but you have to do that on charcoal with some cherry or apple wood for maximum flavor. Doing it on the oven brings it down a notch.

I find that searing in cast iron with butter and aromatics to be just as desirable and flavorful as doing so on open coals. It's just different. And, it's easier for small meals because the komodo outside is only going to get used if I'm preparing a significant amount of food, or doing a long slow smoke. I won't go through the trouble of starting up coals if I just need to finish a few steaks/chops for a total 3 minute cook time on the grill.

 

[ultimatebob]

Hmm... just thinking about Pork Chops make my lips moist.

 

[ponyo]

I find that searing in cast iron with butter and aromatics to be just as desirable and flavorful as doing so on open coals. It's just different. And, it's easier for small meals because the komodo outside is only going to get used if I'm preparing a significant amount of food, or doing a long slow smoke. I won't go through the trouble of starting up coals if I just need to finish a few steaks/chops for a total 3 minute cook time on the grill.

The chops Ns1 cooked was about perfect. I was just giving him shit.

I understand not wanting to fire up big ceramic cooker for small cooks. I'm the same way with the Big Joe. It's why I love the Kamado Joe Jr. It's small searing machine. I don't mind using it all the time because it heats up fast and uses such little lump charcoal. It's perfect for few steaks, burgers, or smoking small roast size meat. Yesterday, I smoked some brats and it started pouring rain during middle of the cook. Joe Jr. held 275 F no problem the entire cook in the pouring rain. My WSM would've dropped like 50 degrees and the fire probably would've gone out due to the water getting in the charcoal. Not so with Joe Jr. And I cut the handle off 12" Lodge cast iron pan so it fits in Joe Jr. and I use that for finishing sear and basting. It's simple to start the indirect smoke/cooking and then remove the meat and open the vents fully and bring the cast iron up to temp in about 10 minutes for the finishing sear and basting.

 

[zinfamous]

The chops Ns1 cooked was about perfect. I was just giving him shit.

I understand not wanting to fire up big ceramic cooker for small cooks. I'm the same way with the Big Joe. It's why I love the Kamado Joe Jr. It's small searing machine. I don't mind using it all the time because it heats up fast and uses such little lump charcoal. It's perfect for few steaks, burgers, or smoking small roast size meat. Yesterday, I smoked some brats and it started pouring rain during middle of the cook. Joe Jr. held 275 F no problem the entire cook in the pouring rain. My WSM would've dropped like 50 degrees and the fire probably would've gone out due to the water getting in the charcoal. Not so with Joe Jr. And I cut the handle off 12" Lodge cast iron pan so it fits in Joe Jr. and I use that for finishing sear and basting. It's simple to start the indirect smoke/cooking and then remove the meat and open the vents fully and bring the cast iron up to temp in about 10 minutes for the finishing sear and basting.

Shit, that's a good idea. You shouldn't suggest these things in a place where I might read them.

 

[Xellos2099]

I have access to avona, fry pan and a gas oven. What seesm to be the bestn option for me

 

[Ferzerp]

I'd sous vide to 140F and then sear in pan with butter or oil. Pat dry with a paper towl before searing. I prefer butter, max heat, and put the meat on once the butter browns.

 

[Fritzo]

Pork chops and steaks are made the same way: pan searing then glaze with butter:

1) Hot pan w/high heat oil (1-2 tbs)
2) Lots of course salt & some cracked pepper on chops. They need to sit for at least 10 minutes
3) For thinner cuts, 4 minutes on each side, 6 minutes for thicker cuts
4) Knob of butter in the pan with some thyme. The butter will turn brown. Baste with the herbed brown butter
5) If there is fat on the edges of the chops, sear the edges for 30 seconds or so
6) Take out of the pan and let them sit for 10 minutes

They should look something like this:

 

[ultimatebob]

Nice, but NS1's chop looks better!

 

[Xellos2099]

ok so in short, 140 for 1 hour ish is safe to eat temperature?

 

[child of wonder]

Picked up 2x 1.75lb Berkshire pork loin chops today. Hit them with kosher salt, cracked black pepper, and fresh basil and thyme from our garden.

Sous Vide at 140F for 1:15 and then another hit of melted butter and salt. Got the cast iron screaming hot with a little canola oil and seared each side. Turned the chop onto its side and briefly thought it was stable so I could reach for something and it fell over in the pan, splashing hot oil on my hand, burning the shit out of me. Chop was OK though, I made sure my daughter got them out of the pans before they burned.

Still ate about 4 bites of the pork before the wife drove me to the ER and holy hell was it good. Will definitely do this again, minus the burns.

 

[Ns1]

Went to ER for pork chop. Nice.