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Chitown-Angler

Joined: 08:50pm - Feb 2,08
Posts: 423
Location: yorkville

Post Posted: 08:27pm - Sep 25,18 
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https://www.justapinch.com/recipes/main ... chops.html

I am constantly looking for a new idea to cook pork chops,so easy to overcook and dry out.

Tried this tonight,easy and fun to make.Turned out great.Add side dish as wish-

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Chitown-Angler

Joined: 03:19pm - Nov 24,06
Posts: 830
Location: Lombard

Post Posted: 10:34pm - Sep 25,18 
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Try bringing them. Also you can cook them to medium-medium well. Mops

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Chitown-Angler

Joined: 08:55am - Nov 20,08
Posts: 441
Location: Oak Forest

Post Posted: 10:53am - Sep 27,18 
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If you cook them to the old FDA 180°F, they're shoe leather. If you cook them to the new FDA standard of 145°F-160°F, they're delicious!
https://www.webmd.com/food-recipes/news ... for-pork#1

When my wife and I were first married, I had to fight with her to get her to buy pork chops. She didn't like them because her dad always overcooked them. She changed her tune after I grilled the first batch.

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Chitown-Angler
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Joined: 04:18pm - Feb 11,03
Posts: 201
Location: Mokena

Post Posted: 03:32pm - Sep 27,18 
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Why on earth would you waste good bacon for pork chops? :bigyuck I'm just kidding but seriously good bacon is $7.99- $9.99 a lb. and pork chops are $2.99 everyday. Trichinosis has not been an issue in the USA for quite some time thus the FDA change in temp. I do feel and taste that a lot of pork is lacking what it used to be. Smithfield has been owned by the Chinese for the last few years and Hormel has definitely gone down hill as well. There are some smaller swine providers that are still pretty good especially with ham. Fried tart apples w/ a bit of sugar and cinnamon is dynamite w/ most pork. Sorry my 2 cents turned into $9.

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Chitown-Angler

Joined: 08:50pm - Feb 2,08
Posts: 423
Location: yorkville

Post Posted: 08:48pm - Sep 28,18 
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Thanks for the reply's !!!
The bacon adds to the flavor and keeps the pork from drying out.
After a great dinner, I used the Bacon to make BLT sammich's and in salad's.
Nitebite-I did hear of a disease that is taking place oversea's that is greatly effecting there swine population.
While good for our local pork producers,bad for us if this creates a price increase,as we export more.
Will have to wait and see-

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Chitown-Angler

Joined: 08:22pm - Apr 13,10
Posts: 44
Location: Frankfort,Ill

Post Posted: 08:53am - Mar 3,19 
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I have had success by doing a simple bring on pork chops. 1/2 cup kosher salt, 1/2 cup brown sugar, 1 gallon of water. Soak overnight. I always pick up some thin sliced pork chops, bone in and add them to the bucket. I quickly sear them, freeze and vac pac. Freezer to pan, with some eggs in the morning, very nice.

~John

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Chitown-Angler

Joined: 02:23am - Dec 3,11
Posts: 394
Location: Highland Indiana

Post Posted: 12:05pm - Mar 4,19 
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Sous Vide your pork chops and hit your exact temp every time! If you don't know what Sous Vide is yet ,set your self a good couple hours aside -google it and become amazed as a whole new
level of cooking becomes available. I will give you a tip, to get proper sear-if you don't have a super hot infra red grill, just throw on preheated grill and use torch with MAP gas instead of the searzall
attachment shown in some videos. You're not cooking it on the preheated grill only searing-30 secs. a side, that's when you torch the upside

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