very nice grill marks and I like the smoke wisps …. brine or no brine?
Now that’s a thing of be-ooty! Makes me wish I could use a grill pan in my apartment without setting off smoke alarms in the whole complex.
Are you going to sell prints?
I’d like one…
William
This is such a tease. Looks like a clean gas grill, yet the perfect 45 degree grill marks look like a restaurant grate insert.
And we all need to know if there is brine, or oil, or maddeningly high-temp rare pork grilling going on.
Pork chops are one of those dishes that I (despite being an accomplished meat cooker) have given up on. I leave it to a good old-school restaurant and even then I’m disappointed…
Your pork grilling information wants to be free…
“Fatted Calf Pork Chop on cast iron griddle” is as gorgeous as “Western sunset on Marin Headlands.” And for me, less dangerous ’cause I can’t cook anything like that in my apt. The first hint of smoke or flame and fire alarm goes off and the overhead sprinklers turn on! I jest you not! So, I will savour your photo and dream of that pork chop!
Nice! I’ll take two.
Hey Everbody,
Thank you for the kind words! Making prints? Maybe I should.
These chops were brined and cold smoked. But I don’t want you to think you have to brine them to get a good meal.
One must get a chop that’s thick enough. Those thinly cut rigs will dry up faster than you can say, “I really love pork a lot”. About an inch is good. Also, make sure there’s some fat. Sometimes “they” will trim them so lean it ruins the chop.
Preheat oven to 400 or 375. Rack at center.
Use a cast iron pan or griddle and get it smoking hot. Really, really hot. I’m talking EVIL hot. Sear the chops until they look like the one above, it only takes a few minutes. If your chops curl, lightly lay a bacon press on.
Once seared install to oven for 10 minutes or until internal temp comes to 138 to 140. (Remove bacon press, idjet). Let rest for a few minutes.
Easy, see?
Biggles, my dad passed last week. His favorite dish was pork chops with anything you wanted to pair with it.
He’s smelling that in his Heaven. Blaine lived with him for a couple of years, buj could not eat pork. I took him out to eat it. 🙂
xoxo
Nancy
^^^^ I suck at typing.
Six day have gone by. Are you on a diet?
Hey,
PM Princess,
EEEK !! I’ll quaff a cool freshin’ in his honor!
CB,
I got Meater’s Block. Not sure what to do.
Biggles
very nice grill marks and I like the smoke wisps …. brine or no brine?
Now that’s a thing of be-ooty! Makes me wish I could use a grill pan in my apartment without setting off smoke alarms in the whole complex.
Are you going to sell prints?
I’d like one…
William
This is such a tease. Looks like a clean gas grill, yet the perfect 45 degree grill marks look like a restaurant grate insert.
And we all need to know if there is brine, or oil, or maddeningly high-temp rare pork grilling going on.
Pork chops are one of those dishes that I (despite being an accomplished meat cooker) have given up on. I leave it to a good old-school restaurant and even then I’m disappointed…
Your pork grilling information wants to be free…
“Fatted Calf Pork Chop on cast iron griddle” is as gorgeous as “Western sunset on Marin Headlands.” And for me, less dangerous ’cause I can’t cook anything like that in my apt. The first hint of smoke or flame and fire alarm goes off and the overhead sprinklers turn on! I jest you not! So, I will savour your photo and dream of that pork chop!
Nice! I’ll take two.
Hey Everbody,
Thank you for the kind words! Making prints? Maybe I should.
These chops were brined and cold smoked. But I don’t want you to think you have to brine them to get a good meal.
One must get a chop that’s thick enough. Those thinly cut rigs will dry up faster than you can say, “I really love pork a lot”. About an inch is good. Also, make sure there’s some fat. Sometimes “they” will trim them so lean it ruins the chop.
Preheat oven to 400 or 375. Rack at center.
Use a cast iron pan or griddle and get it smoking hot. Really, really hot. I’m talking EVIL hot. Sear the chops until they look like the one above, it only takes a few minutes. If your chops curl, lightly lay a bacon press on.
Once seared install to oven for 10 minutes or until internal temp comes to 138 to 140. (Remove bacon press, idjet). Let rest for a few minutes.
Easy, see?
Biggles, my dad passed last week. His favorite dish was pork chops with anything you wanted to pair with it.
He’s smelling that in his Heaven. Blaine lived with him for a couple of years, buj could not eat pork. I took him out to eat it. 🙂
xoxo
Nancy
^^^^ I suck at typing.
Six day have gone by. Are you on a diet?
Hey,
PM Princess,
EEEK !! I’ll quaff a cool freshin’ in his honor!
CB,
I got Meater’s Block. Not sure what to do.
Biggles