Reply to Pre-cooking Pork Chops

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[quote=Anonymous][quote=Anonymous][b]I don't understand how pork tenderloin is a solution. If OP roasts it, it will still need to be reheated. If OP puts it in a slow cooker, it will be warm but terrible. [/b]Pork tenderloin is only marginally more appropriate for a slow cooker than is skinless, boneless chicken breast.

I agree broiling is the easiest option for cooking on site. Brined pork choprs are pretty forgiving in a broiler. But if OP is really worried about broiling, I think there are two options:

1. Brine and bake the pork chops before hand. Use a thermometer so they are just barely cooked to a safe internal temp. Immediately chill the chops.

2. Take the chips on site. Either brown then in a searing hot pan so you are hardly cooking the interior, or broil them very briefly in an oven just until a crust forms. (I am assuming OP's issues with a broiler relate to cooking the item through before it burns; with this cooking approach the sole concern is getting a browning on, so you cook on maximum broil as close to the broiler element as possible and watch them in the oven the whole time. You could also "cheat" and brush with a grilling sauce that contains some sugar to ensure a brown).

If you are concerned about browning after baking from a flavor perspective, don't be. It tastes the same (actually slightly better in taste tests). And the thing about browning locking in the juices is a busted myth.[/quote]

I think the reason it would work was that the OP doesn't want to have to sear 12 porkchops that night.  She could do an entire tenderloin the night of the party.  [/quote]

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