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Reply to "are porkchops ever good?"
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[quote=Anonymous][quote=Anonymous]Try a salt brine. Start on stove and finish in oven. Don’t overcook. Use bone in chops.[/quote] Definitely the salt brine. It makes a big difference. My wife keeps fresh basil in her garden, so all summer long, we get lots of basil. This has turned into one of our favorite summer meals when the basil is fresh. [url]https://www.foodnetwork.com/recipes/grilled-pork-chops-with-basil-garlic-rub-3362266[/url] You don't have to grill them. Our grill is a portable grill, so not always set up. If I don't get out the grill, I have pan fried them and I have baked them and they've come out great either way. But definitely brine them and then cook to 145 F internal temp. [/quote]
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