![]() I accidentally left this in the oven for too long so it got very well done, but it was still juicy. I think it is to use half to avoid being too salty Vs Diamond Crystal or Kroger which is similar. Not mentioned is to cut the salt back if using Morton Kosher. Long Island, NY, but now living in Springfield, OR And, a reader mentioned Morton salt being more potent, so I would scale back even further. ![]() ![]() But, the meat was very tender, and I would do this again, only with the necessary adjustments. My bad - every bite was saltier than the ocean. I brined a single, 1" chop, and left it for 24 hrs. The crust that formed on the exterior had a subtle sweetness from the sugar. I cooked them for a bit less time on the stove and in the oven, based on the thermometer read I was getting. I left them in the brine for about nine hours.īA should take down this recipe and replace it with a better one.īrined for about 7-8 hours, and the chops turned out juicy and delicious. Like all the other reviews, my porkchops came out so salty I had to toss them out. Cut pork from bones, slice, and sprinkle with sea salt. Transfer pork chop to prepared rack and let rest, turning often to ensure juices are evenly distributed, for 15 minutes. Carefully tip skillet and, using a large spoon, baste chop repeatedly with butter until butter is brown and smells nutty, 2-3 minutes. Add butter, 2 unpeeled garlic cloves, and remaining thyme sprig cook until butter is foamy. (Chop will continue to cook during basting and resting.) Step 4Ĭarefully drain fat from skillet and place over medium heat. Transfer skillet to oven and roast chop, turning every 2 minutes to prevent it from browning too quickly, until an instant-read thermometer inserted horizontally into center of meat registers 135°, about 14 minutes. Keep turning chop every 2 minutes until both sides are deep golden brown, 10-12 minutes total. Turn and cook until second side is beginning to brown, about 2 minutes. Cook chop until beginning to brown, 3-4 minutes. Heat oil over medium-high heat in a large cast-iron or other oven-proof skillet. ![]() Set a wire rack inside a rimmed baking sheet. Add pork chop cover and chill for at least 8 and up to 12 hours. Transfer to a medium bowl and add 5 cups ice cubes. Add kosher salt, sugar, juniper berries, peppercorns, halved head of garlic, and 1 thyme sprig stir to dissolve salt and sugar. Bring 2 cups water to a boil in a medium saucepan. ![]()
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