Shake & Bake is easy and amazingly delicious.

(Ducking for onslaught of snarky comments)

^^immediate PP

I forgot the clove or two of sliced garlic added towards the end!

I recently cooked some bone-in pork chops that really surprised DH and me with their deliciousness. I salted and let them sit for about an hour. I then cooked them at medium-medium high in some neutral tasting oil in a cast iron skillet. I got a good sear on one side for about 5-6 minutes, and flipped for about 3-4 more minutes on the other side. Lastly, I added butter, sage leaves, and lemon juice to the pan, spooning the juices over the chops.

Ultimately, they came out beautifully tender, cooked to about medium. I think it definitely helped that they were higher quality chops from a locally well-regarded butcher. I might be more hesitant to cook standard pork chops to a medium temperature.

Anonymous wrote:

Anonymous wrote: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.

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

OP here. That is what I think reverse sear is - cook it low and slow then blast it at the end. In any event I am looking for quicker recipes not whole roasts!

No.

Try sous vide!

Anonymous wrote:

Anonymous wrote:Just buy thin ones and make schnitzel - always good. Or cook a pork roast. Both are more forgiving.

Yep, this. They’re good when pounded thin and fried as schnitzel.

+2.

I often prefer chops over beef and most steaks. There is almost nothing better than a bone in chop and the meat along the bone after a nice sear.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote: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.

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

? Lots of people use this technique.

No, they definitely don’t. First of all the oven temp too high to start with. And why would you keep the chops together as a roast? The middle one(s) won’t come up to temp at the same time as the outer ones. Roasting at high temp to finish isn’t searing in any culinary definition I’ve ever heard and won’t give a good crust and at 500 degrees will be way over temp and sawdust by the time it has some color.

There was a great pork chop recipe thread here a couple of years ago: https://www.dcurbanmom.com/jforum/posts/list/1025642.page#21662165 Good ideas there, too.

I make milanese, which is basically italian schnitzel. I haven't ever had the too dry problem and I cook to temp. I knew someone who ended up with a parasite from eating undercooked pork. It was gross.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote: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.

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

? Lots of people use this technique.

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.

Most pork is confinement raised and tastes like literal caca. If you can find a decent pork producer, it can be delicious.

Anonymous wrote:

Anonymous wrote: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.

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

? Lots of people use this technique.

Shake and bake us actually good and fast

But I prefer grilled with this marinade.

Marinade: orange juice, lime juice, garlic, cilantro, cumin, salt