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/ck/ - Food & Cooking

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7137915 No.7137915 [Reply] [Original]

Rate my pork chops /ck/

>> No.7137922

Mediocre/10

>> No.7137943

beige/10

>> No.7137947

they look like shit, feed them to some stray dogs or something

>> No.7137960

>>7137915
Boiled/10

>> No.7137965
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7137965

>>7137915

>> No.7137972

I think you've completely avoided any Maillard reactions.

>> No.7137987
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7137987

>>7137915

>> No.7138639

>>7137915
overcrowded pan/10

>> No.7138651

How did you cook them?

>> No.7140002

They are certainly chopped.

>> No.7140021

>>7137915
You need to sear them, anon.
It's called the mallard reactor, it makes the meats taste better.

>> No.7140045

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.

>> No.7140053
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7140053

>> No.7140066

>>7137915
Why are the bottom ones green??

>> No.7140081

>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

>> No.7140097

>>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.