They are slightly reminiscent of salami but we love salami so that's no tragedy. I found them very flavorful and not at all too salty. I also used 1 inch chops and marinated only 24 hours but still they were perfect. I think these are the most tender pork chops I've every eaten. My first suspicion was when the brine tasted bad. I bought pre-packaged pickling spices AND added my own. I trusted that the brine would flavor them well, but it did not. I wondered why the recipe did not call for salt/pepper on the chops before searing. and raved about by my guests long after New Years. In keeping with the southern tradition, I serve with southern style greensa mixture of collard and mustard cooked traditional soul-food style, black-eyed peas, and either rice or mashed potatoes. This has become my New Year's day traditional meal. Make sure you brown the pork chops wellthat seems to make the flavor richer. The flavor is fantastic and the pork chops are tender an moist! The super-thick pork chops make for a great presentation. Perhaps the people who found it too salty, should have rinsed the meat twice before cooking? Season pan juices with salt and pepper and serve with chops. Straddle pan across 2 burners and add any meat juices from platter along with wine and broth and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, until reduced to about 1/2 cup, about 4 minutes. Transfer chops to a platter and let stand, loosely covered, 5 minutes before serving (do not clean pan). Transfer chops to a roasting pan and roast in middle of oven until an instant-read thermometer inserted horizontally 2 inches into center of meat (do not touch bone) registers 155☏, 15 to 20 minutes. (Add oil 1 to 2 tablespoons at a time as needed between batches.) Step 4 Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in batches, without crowding, turning once, 3 to 4 minutes on each side. Cool brine completely, then add chops and chill, covered, 1 to 2 days. Bring water to a boil with kosher salt, mustard seeds, sugar, pickling spices, and garlic and simmer 15 minutes.
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