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Thread: Primal alternative to cream of mushroom soup for pork chops? page 2

  1. #11
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    Quote Originally Posted by BennettC View Post
    true, im thinking of lean boneless pork chops
    What is your method for brining?

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    Kettle Cook at Classic Foods Texas are healthier and tastier along with Frozen Soups, Chili and Sauce

  3. #13
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    It's essentially just salted water and that's all I use. I a lot of chefs will use brown sugar or try to flavor with herbs, peppercorns, ect. I've tried that and it doesn't really impart any extra flavor. If you want some nice herb kick or something you could make a quick garlic and herb butter for basting. Did this last night for some chicken leg quarters, tooks coconut oil and butter melted down and add crushed garlic cloves and fresh herbs. But anyways, just brine overnight in salted water and they are guaranteed not to dry out
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  4. #14
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    The sugar is used to caramelize the chop to a prettier color. The same thing with the rubs. The boneless chops I simply fry on the stove-top, very fast.
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  5. #15
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    sugar actually imparts a LOT of flavor. when someone taste that on meat(sugar and animal fat) its literally like heaven in their mouth. It does aid color but the actual cooking process and method mostly determine that. anytime ive ever fan fried boneless lean pork chops they dry out on me. but hey im not a trained cook or anything (insert sarcasm)
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  6. #16
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    I tried braising them in chicken broth but it didnt help too much. Parts of them were much more tender though. I have the old fashioned good ones with bones and marbling, does anyone know a good heat and time for this? Ive tried lower heats for different times but I just cant seem to get it down. I know cooking them like this works somehow, argh what is the secret

    Also how much liquid do you use when braising? I put in enough so it was half way up the chop.
    Last edited by Matil; 09-18-2012 at 11:50 AM.

  7. #17
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    Quote Originally Posted by Matil View Post
    I tried braising them in chicken broth but it didnt help too much. Parts of them were much more tender though. I have the old fashioned good ones with bones and marbling, does anyone know a good heat and time for this? Ive tried lower heats for different times but I just cant seem to get it down. I know cooking them like this works somehow, argh what is the secret

    Also how much liquid do you use when braising? I put in enough so it was half way up the chop.
    Did you do it on the stovetop or the oven. I really like to just about cover them and cook em low and slow in the oven at about 325 until they just fall apart. I've done it the fast way on the stovetop but the cooking isn't as even (unless you have a really nice gas range) and they wont be as tender but will still work better than just pan fry. You don't want to boil them though, braising is a method of slow cooking
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  8. #18
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    anytime ive ever fan fried boneless lean pork chops they dry out on me. but hey im not a trained cook or anything (insert sarcasm)
    I dunno, I just never had this problem. I let them come to a room temperature, throw some fat in the pan, golden them up, flip them over and serve. But I haven't made them in while, we are down to hocks and shoulder roasts from our pig atm.
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  9. #19
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    I did them in the oven covered with aluminum foil. Maybe I didnt use enough liquid. How long does it usually take, 2 hours 3?

    Should I bother with the meat thermometer?

  10. #20
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    Quote Originally Posted by Matil View Post
    I did them in the oven covered with aluminum foil. Maybe I didnt use enough liquid. How long does it usually take, 2 hours 3?

    Should I bother with the meat thermometer?
    we're talking about pork chops, right? 30-40 mins at 350F.
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