Anonymous wrote:Mmmm, cassoulet. That's the solution.

You will of course serve it with copious amounts of red wine.

But of course. With this group, we rarely leave dinner without having consumed at least half a bottle per person.

Mmmm, cassoulet. That's the solution.

You will of course serve it with copious amounts of red wine.

OP here. Ok ix-nay on the broiling, got it. I think I'll either do the whole pork tenderloin (or rather, three pork tenderloins since there will be so many of us) or switch gears completely and do a lentil/sausage cassoulet. The cassoulet sounds infinitely easier as I won't have to plan sides and I can just bring out the baking dishes for everyone to help themselves.

Thanks, all!

Anonymous wrote: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. 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.

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.

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. 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.

Anonymous wrote:Thanks for the ideas! Will look up a recipe for broiling but am cursed with the broiler so this might not work out well for me.

I would not recommend attempting to broil 12 pork chops for a dinner party if you feel cursed with your broiler. Just doesn't seem like a recipe for success!

I agree with a PP, I think you should consider changing your menu. Pork tenderloin is so easy and delicious, could you make that instead?

You cannot sear and store for later. That is a huge recipe for food poisoning.

I would either just resign myself to doing it right before or pick something else.

Thanks for the ideas! Will look up a recipe for broiling but am cursed with the broiler so this might not work out well for me.

You could also look up a recipe for broiling them. I don't broil a lot and have never done it, but there must be a recipe out there for it. You can do that all at once.

Why not grill them? There's no rule against grilling in February.

You can also fit 12 pork chops on a baking sheet. Why not fire up two big skillets, sear them in batches, then throw them all on a baking sheet to finish in the oven the way you usually would.

I would rather eat a re-heated porkchop than a slow cooker pork loin, for sure.

I'd make something else..I'm not a huge fan of making indivual pieces of meat when I'm feeding 10+ people, unless I'm making it on the grill. Have you ever tried your recipe on a pork loin? That way you could sear the pork loin and finish it in the oven or crockpot all on the same day.

Would the logistics work to bake them beforehand and then sear shortly before service? That's essentially how chefs do sous vide cooking.

Having a dinner party this weekend for 12 people. Would like to make brined pork chops but the logistics of cooking them all at once is a bit daunting. Usually what I'd do is pan-sear and then finish cooking in the oven. Instead of doing it all at once, can I sear them on Saturday, stick them in the fridge half-cooked, and put them in the oven on Sunday to finish cooking? Is there a better way to do this?