Pan-fried, moist and juicy pork chops are first marinated in a combination of brown sugar, thyme, toasted cumin seeds, gar...
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Is there some trick to telling if a package of pork chops will likely turn out tougher or more tender?
I've been making pork chops using the pan frying technique. The first times were great. I marinated the pork chops both times before cooking, the first time using this marinade. This time I brined the pork chops. They were super tasty, but they were tough. I cooked them till they were still just a little pink inside. Not sure I would want to cook them much less. What should I keep in mind when I am shopping for pork?
I'm pretty proud of myself though, tough pork notwithstanding. I made a brine based on 30 grams of salt to a quart of apple juice, added garlic, onion, a cinnamon stick, whole allspice berries, clove, and a few cardamom pods as well as peppercorns and a bay leaf. I boiled the brine and let it steep to infuse the flavors. Later, I brined the chops for 30 minutes. After panfrying, I made a pan sauce of shallot, white dry vermouth, homemade chicken stock, all reduced and mounted with butter to finish. The flavors were delicious.
I was going to post this under the ingredients category of the forum, but was unable to start a new discussion. Maybe a glitch?
Your brine and pan sauce sounds delicious Jeanne. My personal experience has been that I used to buy loin chops or double loin thinking I was buying the best because they were the most expensive. Now I only buy rib chops as they have lots more fat and flavour . I have some slow roasting in the oven right now after browning them, then browning onions, carrots and garlic, adding some flour and deglazing with white wine and homemade chicken stock. My husband fast fries them and also barbecues them with great success.
Thanks, Liz, it was good. I'm going to take a closer look at the pork chops in the market and see what's available. These were called center cut loin pork chops, boneless, like in the video, regular thickness, not super thin, but not thick cut either.
I picked up a whole pork loin yesterday at my local grocery store. I was hoping watch a Rouxbe video on how to break down that cut of meat, however had to restort to youtube. After breaking it down, I dove into this recipe, and it turned out amazing. I really enjoyed this dish, full of flavor, the shops were nice and moist, and it was amazing simply to make
Looking forward to trying this recipe tonight and saw the recommendation for a pan sauce at the end. I'd like to try that too, but am looking for some suggestions on a good, complimentary sauce..
...was thinking similar to that used in the chicken marsala, but with white wine instead of marsala? What do ya'll think??
I tried this recipe last night and the chops turned out great! The marinade worked perfectly and they were tasty and moist. I noticed that the Medium-High to Medium heat ended up burning the sucs in the bottom of the pan. Could this be because I didn't wipe off enough of the marinade when I patted the chops dry? I cook chicken in the same pan, the same way (with grapeseed oil), and the sucs normally turn out perfect.
I ended up making a pan sauce with the juices from the chops after they rested and it turned out wonderful. Just wondering what I could do next time to use the sucs for the sauce.
Hello- First, great news on the chops! I'm glad they worked out for you. Your description does seem to indicate that there may have been a bit of excess marinade. The brown sugar is sure to burn if too hot, so the combination of a bit too much sugar and the heat may have caused this. Next time, consider patting the chops dry and even let them sit on paper towel for a few minutes.
If you see the coloration going from golden to brown to black (i.e. burnt) then reduce the heat and keep a close eye. If that doesn't work then try to finish the chops in a hot oven for a few minutes in a clean pan and then combine the contents of both pans to make the sauce (hopefully you'll have nice sucs in the initial pan if it didn't get too hot). I hope this helps! Enjoy.
I have not thought once about paying the dues once I really got into this site. The recipes here are elevated higher than what you find on the random cooking website or TV show's website. These pork chops were a delight! They were sweet, moist and quite tender! Usually when I sauté pork chops, they're dry, this definitely wasn't the case!
I didn't have cumin seeds, so I did use cumin powder. I am going to try the seeds the next time--I'm sure it'll give a pinch more depth.
Hi Jesse- Thank you for the kind words about Rouxbe. Cumin seeds are very inexpensive and they will certainly add more depth than ground seed, especially if the ground seeds were not ground fresh in the first place.
Let us know when you try the recipe again, we look forward to hearing about another success. Enjoy!