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I've got boneless center cut pork chops similar to pic related.

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Thread replies: 18
Thread images: 7

File: pork_chop.jpg (91KB, 800x600px) Image search: [iqdb] [SauceNao] [Google]
pork_chop.jpg
91KB, 800x600px
I've got boneless center cut pork chops similar to pic related. I've got fresh rosemary and lemon mint, garlic, an onion, and run of the mill dried seasonings. I need suggestions for a sautee in olive oil.
>>
2 tbsp each of evoo, Worcester sauce, low sodium soy, red wine if you have any. 2 cloves minced garlic ( garlic powder if not, not garlic salt), 1/4 tsp black pepper, Dat rosemary. Marinate for at least half an hour. Grill or broil to temp.
>>
File: 20151203_200325.jpg (1MB, 3264x1836px) Image search: [iqdb] [SauceNao] [Google]
20151203_200325.jpg
1MB, 3264x1836px
Caramelizing onions with rosemary tyme, paprika and garlic
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>>7135532
Sounds good but no time to marinade. Moving forward with what I've got
>>
Cooking bare chested is a bitch
>>
I just cooked them plain. Seasoning is on the onions, and there's always sauce.
>>
File: 1443219928027.jpg (24KB, 384x395px) Image search: [iqdb] [SauceNao] [Google]
1443219928027.jpg
24KB, 384x395px
>>7135561
>I just cooked them plain
>>
>>7135473
What do you think familia?
>>
>>7136052
This is not the same as >>7135561 and >>7135552
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>>7136059
ofcourse you dip
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>>7135723
Yeah. Because I ate them with the onions that had all the seasonings on them. It was actually pretty good.
>>
how do i stop pork chops from being so dry? i love the taste and tenderness of it but its always so dry when i cook it
>>
>>7136189
Buy thicker cuts
Let them get to room temp
Sear them in hot pan
Render that fat
Finish with butter and garlic
Let them rest before eating
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>>7136223
sounds good m8 ill have to try it. thank you
>>
>>7135473
You better have that with applesauce or else!

"We're having porkchops and applesauce!"
>>
>>7136189
brine it
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>>7136189
Stop overcooking them.
>>
>>7136189
tenderize into flatter pieces
brine
flour, egg wash, bread
fry
guten apfeit
Thread posts: 18
Thread images: 7


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