Pork chops are more popular than ever thanks to great recipes and techniques to ensure a moist, juicy, flavorful chop every time. Pork chops are inexpensive compared to other cuts of meat, and are readily available year round. Chops can come from the ribs, loin, shoulder and even sirloin areas, offering the home chef a variety of cuts to work with. Chops vary in thickness from ½-inch to 2-inches. Thicker chops are suited to slow cooking, or searing over very high heat and finishing in an oven or indirect grill heat. Thin chops are best suited to quick fire methods, avoiding overcooking and a dry, bland piece of pork.
Most pork chops are tender and need only a quick sear in a hot skillet, or a brief sizzle on the grill. Lean pork chops and moderately tough chops from the shoulder can also be braised but rarely for more than half an hour. Choosing chops with the bone-in or boneless is a personal choice. Bone-in chops tend to be more flavorful as the bones retain moisture, resulting in a juicier chop. Chops that are cut from the shoulder area respond best to slow cooking methods, such as pot-roasting, barbecuing, and the crockpot.
PorkChopRecipe.net present dozens of recipes for every cut and grade of chop. You will find perfect recipes for grilling, roasting, pan-searing, sautéing, pan frying, stir-frying, braising, stewing, and slow barbecuing. Every
recipe page includes cooking tips for insuring success, plus techniques for choosing, buying, storing and cooking pork safely. Find the right recipe for every occasion, ands enjoy a thick, tender, juicy pork chop today!
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