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Rate my pork chops /ck/

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Thread replies: 17
Thread images: 4

Rate my pork chops /ck/
>>
Mediocre/10
>>
beige/10
>>
they look like shit, feed them to some stray dogs or something
>>
>>7137915
Boiled/10
>>
File: 1448908490444.gif (1MB, 250x233px) Image search: [iqdb] [SauceNao] [Google]
1448908490444.gif
1MB, 250x233px
>>7137915
>>
I think you've completely avoided any Maillard reactions.
>>
File: disgursting.gif (2MB, 277x202px) Image search: [iqdb] [SauceNao] [Google]
disgursting.gif
2MB, 277x202px
>>7137915
>>
>>7137915
overcrowded pan/10
>>
How did you cook them?
>>
They are certainly chopped.
>>
>>7137915
You need to sear them, anon.
It's called the mallard reactor, it makes the meats taste better.
>>
Step 1

SALT, and pepper the chops.

Step 2

HEAT the fucking pan

Step 3

Add oil and Sear each chop on BOTH sides. in batches if you have to.

Step 4

Add water / liquid to Braise till Tender. Cover, allow liquid to reduce.

Serve with braising liquid as Gravy when its reduced down.
>>
File: mallard reaction.jpg (81KB, 908x606px) Image search: [iqdb] [SauceNao] [Google]
mallard reaction.jpg
81KB, 908x606px
>>
>>7137915
Why are the bottom ones green??
>>
>cook sous vide
>use cast iron pan to invoke Maillard reactions and give outside a nice sear
>enjoy extremely moist properly cooked pork chops

3/10 OP
>>
>>7140081

I dont think this would work unless you had really thick pork chops.

Yes you could sous vide them to the perfect temp.

But i think the process of searing them would be difficult and you would over cook them too much by the time you got the sear you wanted.

I have done alot of steaks and its not a problem for say a NY strip because they are alot thicker then a pork chop.

But if you are trying to sear a really thin steak I think that wouldnt work good either.

You can get really thick cut pork chops, but you have to ask for them or buy them specifically.

These thin cut chops are better for braising because after you braise them for awhile they become very tender.
Thread posts: 17
Thread images: 4


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