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/ck/ - Food & Cooking

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15192825 No.15192825 [Reply] [Original]

So what's the best thing to do with these /ck/?

>> No.15192831

>>15192825
salt, pepper, onion powder, garlic powder. 400 degree oven for 25 minutes. wa la.

>> No.15192833

>>15192825
pan fry, serve medium well.

>> No.15192844

Eat then get infected

>> No.15192858

>>15192825
schnitzel

>> No.15192875

>>15192825
How about I pork your chops with my loin? Think that would be any good?

>> No.15192888 [DELETED] 

>>15192844
.t muslim or negroid

>> No.15192906
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15192906

>>15192825
Hmmm. Thanks for the answers. I'm thinking about trying a thing I saw where you brown them quickly on each side and then boil them in beer.

>> No.15192922

>>15192825
I tenderize them then marinate in italian dressing. Cook them on the grill

>> No.15192927

>>15192906
sounds like a terrible way of cooking a lean cut

>> No.15192958

>>15192825
buta shogayaki

>> No.15192960

>>15192922
>>15192858
>>15192833
these, op. something with high heat (I would also suggest stir frying). tenderloin chops can get overcooked very easily, be careful

>> No.15192989 [DELETED] 

>>15192888
t. Trichinoid wh*te

>> No.15192996

>>15192960
>>15192927
hmm ok

>> No.15193003

>>15192960
how high heat roughly on a stove top in terms of those electric ones in apartments that have like a 1-9 scale?

>> No.15193011

>>15192825
Char siu

>> No.15193040

I've been dry brining them lately. Season w salt and pepper and put on a wire rack. Let it dry out over night in the fridge uncovered. Sear in an piled cast iron or carbon steel pan and make a simple pan sauce. Very good.

>> No.15193042

>>15193011
>Char siu
That looks good too, It's kinda cold tho so I'll stick to the oven for this time I think

>> No.15193055

>>15192825
I would pound them thin, dredge them in seasoned flour, egg with milk, and then some seasoned cracker, bread, or panko crumbs and let them rest in the fridge until dinner time. Then I would fry them up.

Or I would season them with salt and pepper on both sides, saute onions and apples in bacon pieces, brown the pork loin on both sides then add some broth and simmer covered until tender, then I would remove the pork and set aside, and add cream or milk to make and stir it until it's thickened to make a sauce and then add the meat back to coat and serve.

>> No.15193079
File: 33 KB, 480x320, gallery-1503418779-pork-chops-delish[1].jpg [View same] [iqdb] [saucenao] [google]
15193079

>>15193003
depends on the thickness, there's a lot of variability between different stove models and different pans as well. I would think that 5-7 minutes per side is a decent range for most grocery store cuts cooked with direct heat. Judge by color and firmness in the center (this takes a little practice)

>> No.15193219

>>15193079
so that 5-7 minutes per side would be at the same consistent pretty high heat throughout?

>> No.15193225

>>15192825
Pan fry in butter.

>> No.15193227

>>15193042
It's basically just a marinade. You could still bake/braise them in it.

>> No.15193241

Wet brine over night, dry them off.
Add some seasoning, what ever you like, hit charcoal, cook medium well.

>> No.15193419

>>15192825
Tenderize, hammer out, egg, breadcrumbs, fry in a lot of oil

>> No.15193431

>>15192906
cook them in soy sauce

>> No.15193541

>>15193219
yes but check on them a few minutes in, you might have a hot stove. If they get really brown in like 3 minutes, lower the heat. Start with medium-medium high and play it by ear

>> No.15193542

>>15192989
>t. Trichinoid wh*te

>> No.15193550

>>15192888
t. Trichinoid wh*te

>> No.15193618

>>15192825
I prefer to dice them, quickly pan fry them and finish them in some kind of sticky sauce/glaze. Normally something like sweet chilli or bbq.

In general they are really tough and really boring flavour, so cutting them small to minimise cooking time and plenty of sauce is a good way to deal with it.

>> No.15194747

dry them, then do a rub of 1/2 tsp salt, 1/2 tsp pepper, 1tsp paprika. grill. tastes really good desu. If you get them right at 145 degrees they're not tought/boring imo.
Since it's cold I did the above exactly with a pan sear and then in the oven and I ended up overcooking them :(