The Mudcat Café TM
Thread #136467 Message #3116658
Posted By: GUEST,leeneia
18-Mar-11 - 05:06 PM
Thread Name: BS: pork chop help
Subject: BS: pork chop help
I'm looking for a recipe for cooking pork chops (about 1/2 inch thick) for our St Patrick's party. 12 diners in all. (In an Irish cookbook, I found a recipe for mashed potatoes, and they said it goes great with a chop.) If you cook, you know that today's pork chops can be dry and tasteless unless handled right.
Also, I want to relax and enjoy the party. I don't want a recipe that takes exquisite timing or uses every skillet in the place.
Nobody seems to have directions for preparing a simple chop. What planet are these people living on? Here's the deal.
two guests claim to be gluten intolerant. there goes all breading and stuffing
two guests are recovering alcholics. there goes all wine and beer
one has diabetes. there goes all sugar, honey, molasses and preserves
I'm prepared to brine the chops in kosher salt and water. But then what do I do?
very few recipes are for the family-size chop. Oh no, they demand chops at least one inch thick. That's too much.
How do I make them tasty without being dried out?