Reply to are porkchops ever good?

Forum Index » Food, Cooking, and Restaurants

Reply to "are porkchops ever good?"

Subject:

Emoticons





More smilies

Text Color: Font: Close Marks

[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Ask the butcher to give you a roast with however many thick bone-in pork chops you need (3 or more) either unseparated or tied tightly together with the string they use.  Then let the roast get to room temperature, roast it at 300 or a little lower for an hour+ until it’s very close to your desired internal temperature, take it out, get the oven to 500, and put it back in briefly until it has the desired color.  This is called a reverse sear.  [/quote]

Uhhh I don’t know what this is called but it’s not a reverse sear and it makes no sense to do this [/quote]

? Lots of people use this technique. [/quote]

NP. My reverse sear for pork chops is more like 250 degrees until the internal temp is 110, then sear in a screaming hot cast iron skillet with a bit of oil. Set them aside to rest, cool the pan slightly, sauté any aromatics and add a splash of broth or apple cider to deglaze - that becomes a nice pan sauce to spoon over the chops. [/quote]

Options

	Disable HTML in this message
	Disable BB Code in this message
	Disable smilies in this message

Review message

Search Recent Topics Hottest Topics