I prefer the reverse sear method either with an oven, sous vide, or smoker. It’s handy for deep-frying, baking, grilling, and smoking. I used the oven’s meat probe, but if you don’t have one, I recommend using ThermoWorks Chef Alarm. It’s tricker than beef because you can’t undercook it but if it’s overcooked, the texture is chewy and undesirable.Ī probe thermometer is incredibly helpful when cooking large cuts of meat. It’s very important to monitor the pork temperature. I highly recommend buying some (I get it on Amazon ) to keep at home for seasoning meat. We use pepper grinders at home and somehow freshly ground pepper just doesn’t taste as strong or flavorful as 16 mesh black pepper. JOC started smoking meats and it makes a huge difference with the flavor. I learned about 16 mesh black pepper when Mr. The second ingredient that’s equally important is black pepper. After 24 hours, instead of looking dried out, you’ll see the pieces of pork chops are moist and ready for cooking. If pan-seared cooking is preferred, leave the pork chop uncovered. If you plan on using the oven method, keep it covered. Generously sprinkle kosher salt on a pork chop and let it sit in the fridge for 24 hours. I like to keep it simple by just using kosher salt. There are recipes out there that call for all types of brining concoctions, with herbs and various other ingredients.
So what’s the secret for making a pork chop juicy? It may sound counterintuitive, but the way to make a piece of pork chop (or steak) juicy is by adding salt to it and let it sit. And yes, you can test it with your favorite seasonings and sauces. Once you have it nailed down, you are guaranteed some great results.
Here are the basic steps to making the perfect pork chop. ģ Juicy Secrets to Make Perfect Pork Chops If you don’t have a great meat shop nearby, I recommend pork chops from Crowd Cow and Snake River Farm. If pork chop is too lean, regardless of how well it’s cooked the texture will taste dry. The quality of the pork chops (bone-in or boneless) will have the most impact on the final result. And it’s dry brining!īut first, talk to your local butcher for the most marbled cut of pork chop they have. To make them juicy, there is just one simple step to prep the pork chops prior to cooking. JOC and I love making pork chops at home because it’s really easy. Get ready to restore pork chops to a culinary favor! Why You’ll Love Making This Pork Chops Recipe
#PORK CHOP RECIPES HONEY GARLIC HOW TO#
I’ll show you how to make perfect juicy pork chops at home with a ravishing honey garlic sauce. If you’ve suffered from rubbery meat in the past, this Honey Garlic Pork Chops recipe is going to change your mind! Regrettably, when most people think of pork chops, images of dry, overcooked, and chewy texture comes to mind. It’s a versatile piece of protein and we can easily season it to our liking. Pork chops have been making more frequent appearances on our dinner table in recent years. Serve with a side of roasted vegetables for a worthy weeknight dinner! It most definitely will be a staple in our family that will be made on regular occasions.Juicy, sweet, with just a hint of garlic, these succulent oven-baked Honey Garlic Pork Chops are simply irresistible.
#PORK CHOP RECIPES HONEY GARLIC FULL#
Otherwise, it may lose the tenderness that I so love and that also helps to give the full on flavor. I would also encourage you to only plan for this dish if you have enough time to bake it the full amount of time that the directions instruct. I would not lie to you when I say it melts in your mouth. I rarely leave comments (because, as you see, I can be long-winded) but as I sit here smelling the wonderful fragrance coming from my oven, I felt the need to throw out encouragement to give this dish a chance. I have made it on multiple occasions, shared it repeatedly and am so happy that I gave it a chance. Because my daughter and I are more sensitive to the spicinessential of the red pepper, I just left that ingredient out until ready to serve and then everyone could customize their own heat. If that wasn’t enough, my picky 8-yo daughter loved it too. Well….I must say that he did not like it because he LOVED IT! hat is evendors crazier is that I too LOVED IT! Shocker to me. I made this thinking that he would like it and I would just eat a few bites and just indulge more so in some side dishes. My husband, as many men, has to have meat at every meal. NOT a vegetarian but after gastric bypass surgery, I prefer at times to skip meat to make the digestion easier. However, I enjoy a meal with little to no meat every now and then.
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