New and Improved TnT Foodie thread

natureboygrower

natureboygrower

Well-Known Member
Dr.Amber Trichome said:
Speaking of Walmart. I bought this yesterday there because I want to master the art of cooking pork chops in it. Dose anyone have any pork chop cooking tips for me? I bought some cream of mushroom soup and was thinking about submerging the chops in half way . Using an in bone chop 1-1/2 thick in it . With the bone in it flipping isn’t an option.
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Yeah, take those pans back, especially the Teflon coated one as it releases toxic fumes if it overheats and get yourself a Lodge cast iron pan. The only way to cook chops if they're not going on the grill imo.
 
curious2garden

curious2garden

Well-Known Mod
Staff member
shnkrmn said:
Let.us know how Walmart is with a hurricane approaching! Good morning.
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We will see some flooding. For some reason, in government's infinite wisdom, they don't put storm drains in the housing tracts. But the tracts are built a little higher. My pool will over flow for the next few days but hopefully other than a soggy lawn that's all the damage I should see. Hopefully this hits hard enough to wash us free of the yearly oil build up on the streets so we have less hydroplaning. But the storm drains are already close to maxed out. But if it keeps on slow and steady we'll weather it. I hope everyone else does as well.
 
curious2garden

curious2garden

Well-Known Mod
Staff member
D3monic said:
I usually run chops to 145-150f center.
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I brine mine, then sear both sides in my carbon steel pan then into the oven at roast until they are exactly 143 in the center. The probe shuts down the oven and by the time get the salad made they are perfection :D this is similar to the brine I use:

Brining! the Answer to Tender Pork Chops! Recipe - Food.com

This is the best Brine I have ever come across. No Longer sure where. (America's Test Kitchen?) It only requires 10 mintues prep and 2 hours in the F
www.food.com www.food.com

Scaled way back for just 2 chops usually.
 
Metasynth

Metasynth

Well-Known Member
curious2garden said:
I brine mine, then sear both sides in my carbon steel pan then into the oven at roast until they are exactly 143 in the center. The probe shuts down the oven and by the time get the salad made they are perfection :D this is similar to the brine I use:

Brining! the Answer to Tender Pork Chops! Recipe - Food.com

This is the best Brine I have ever come across. No Longer sure where. (America's Test Kitchen?) It only requires 10 mintues prep and 2 hours in the F
www.food.com www.food.com

Scaled way back for just 2 chops usually.
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I brine mine as well. It’s the best for pork chops.

My brine is super simple, basically salt, sugar, some Mrs Dash seasoning, a tablespoon of apple cider vinegar.

Heat that all in like 2/3 cup of water, then I add a bunch of ice once everything has dissolved till it’s about as salty as I want the actual pork chop to be, usually comes out to about 2 cups of liquid.
 
curious2garden

curious2garden

Well-Known Mod
Staff member
Metasynth said:
I brine mine as well. It’s the best for pork chops.

My brine is super simple, basically salt, sugar, some Mrs Dash seasoning, a tablespoon of apple cider vinegar.

Heat that all in like 2/3 cup of water, then I add a bunch of ice once everything has dissolved till it’s about as salty as I want the actual pork chop to be, usually comes out to about 2 cups of liquid.
Click to expand...
Oooh I love the idea of the Mrs Dash, thank you.
 
Dr.Amber Trichome

Dr.Amber Trichome

Well-Known Member
Metasynth

Metasynth

Well-Known Member
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