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/ck/ - Food & Cooking

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6249298 No.6249298 [Reply] [Original]

ugh hi /ck/ - i sense a dry, unappealing train wreck ahead.
>mom gave me 4 "boneless pork chops" that look like pic related. pork loin fat removed. (why anyone would slice perfectly raw pork loin is beyond me) "here son cook these before they go bad"
>they've already been frozen, so its tonite or never.
>how can i cook these fuckers so they aren't dry as shoe leather.
>tits deep snow outside, so the grill is out. its pan sear, bake, broil, roast or some other indoor method.
any ideas?

>> No.6249302

Season and broil for 5-8 minutes. Eat with sauce.

>> No.6249305

>>6249298
>>how can i cook these fuckers so they aren't dry as shoe leather.

Any method you want. Just don't overcook them.

Personally I'd trim off the remaining fat, pound 'em out flat with a meat hammer, flour-eggwash-panko and then shallow fry 'em. Schnitzel, basically.

>> No.6249310

it is the part without the bones, i guess your mother does the groceries. LOMO

>> No.6249329

>>6249310
yes, my mom buys her own groceries. I haven't lived with her for 20 years.
>good try tho.

>> No.6249498

flatten with tenderiser, season with salt + pepper, dredge in flour > egg > breadcrumbs then fry. enjoy your schnitzel

>> No.6249503

pressure cooker

>> No.6249507

>>6249305
>>6249498

This is how I always make them. Easy, hard to fuck up, and tastes great.

>> No.6249529

I'd get a proper hunk of butter in a pan and frothing, Then 3-4 minutes each side depending on how thick they are. A bit of cold water whisked in to the pan while they're out and resting will make a nice sauce.

>> No.6249537

>>6249298
Pan sear, cook to medium rare.

Season with salt, black pepper, paprika, garlic powder. Or just use a seasoning salt blend.

Serve with applesauce, fuck yeah.

>> No.6249624

>>6249498
Go for schnitzel. Then you can do whatever you want with the fried pork! Put em back in the fridge, eat as is, make sandwiches, make a sauce for it with whatever side dishes you like...

>> No.6249685

>>6249298
>>6249302
>>6249305
>>6249310
>>6249329
>>6249498
>>6249503
>>6249507
>>6249529
>>6249537
>>6249624
wtf is with nobody mentioning brining?

brine your pork before you cook it for like +30 juiciness points and +16 taste.

brine your meat for like an hour.
sear it like you would a steak, then pop it in the oven for like 10-15 at like 375.

pork cooks fast, rmemeber that.
its only normally dry because A) the meat wasnt prepared and 2) it was cooked too fast for C) too long.

brine dammit brine

>> No.6249857

Make a quick brine

Warm water, brown sugar, salt, molasses, pepper

Brine in water for 2hrs or so, take down, pat dry, pepper on both sides, sear in pan until done

>> No.6249885

>>6249685
Because brining is what you do with shit meat to tenderise it and re-introduce some moisture to otherwise shitty dry meat.

>> No.6249970

>>6249885
Did you not see that we are talking about pork chops?

>> No.6249980

>>6249298

I sometimes cook pork on the stove top, nothing special. When it's done, I like to pick at it with two forks until I have a lot of shredded pork. I throw it back into a pan with some barbecue sauce and cook it again. Pulled pork sandwich.

>> No.6250159

i had six of these for lunch today

salt, pepper, medium high heat, oil, hot pan, brown on one side, brown on the other for just a bit, squeeze of lemon, that's it

>> No.6250161

>>6249298

They won't be dry unless you fuck them up.

I like pork loin butterflied and stuffed with wild rice and mushrooms. cook in a pan with good olive oil and pan for 3-4 minutes a side, put in 350 oven for 10.

>wa la

non-dry boneless pork loin

>> No.6251336

>>6249685
>wtf is with nobody mentioning brining?

because it's totally unnecessary if you simply stop overcooking your pork.

brining is like training wheels on a bicycle. once you know how to ride you don't need it anymore.

>> No.6251499 [DELETED] 

>>6249298
I like to do it like this:

>salt and pepper to season
brown on each side, set aside
>slice up some onions, fry them up
>add sliced mushrooms, pork
>add a bit of water, just enough to cover the bottom (I like to add some soy sauce, and or you can use stock)
>cover and simmer for about 30 mins until super tender
>check on it once in a while to make sure enough liquid remains, if not then replenish
>serve over rice

My parents sometimes swap out the mushrooms for peas. Or you can do both. My grandma called it perkelt but I'm 99% sure that's not very accurate. Either way, tasty.

This thread is making me hungry for schnitzel though. Good thing I just bought a meat tenderizer.

>> No.6251503

>>6249298
I like to do it like this:

>salt and pepper to season
>brown on each side, set aside
>slice up some onions, fry them up
>add sliced mushrooms, pork
>add a bit of water, just enough to cover the bottom (I like to add some soy sauce, or you can use stock)
>cover and simmer for about 30 mins until super tender
>check on it once in a while to make sure enough liquid remains, if not then replenish
>serve over rice

My parents sometimes swap out the mushrooms for peas. Or you can do both. My grandma called it perkelt but I'm 99% sure that's not very accurate. Either way, tasty.

This thread is making me hungry for schnitzel though. Good thing I just bought a meat tenderizer.

>> No.6251513

My grandmother used to pound them, cover them in mayo and mustard and pan fry them in olive oil. Shits cash

>> No.6251856
File: 317 KB, 546x700, 1424083245389.png [View same] [iqdb] [saucenao] [google]
6251856

You know a thread is going to be "good" when it starts off with "ugh".

>> No.6252316

You need to cut off the fat, just make cuts into it along the circumference to keep the chop from curling up, it also has the added effect of rendering more of it.

Season to your taste, and get a good sear on both sides before adding more oil, enough to almost cover the chops and use a wooden spoon to ladle the hot oil over the tops no and then.

You dont want the heat to be too hot (except when you sear) cause you want a slower cook to keep it from drying out. Somewhere medium or a little less as long as there sizzle sound.

This is for a thick chop on the stove, thinner butterfly shit is in other comments.

>> No.6252320

>>6252316
DONT need to cut off the fat I meant, fuck.

>> No.6252336

You just cook it medium like any pork-steak and it will be fine