GiantCardFan
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Way too often they come out too dry. I had a frozen rack of pork that I wanted to use before I move, so I had some friends over for dinner. Made a pretty simple meal that everyone loved.
Pork chops- I cut 2 double thick for the guys (2 1/2 inches) and single thick for the ladies. (You can just have a butcher cut them if you're buying) I brined them overnight in water with equal parts salt and sugar. I cooked them indoors, but you can just as easily do them on the grill. Dry the chops, sprinkle both sides liberally with salt and pepper and sugar. Sear in a cast iron pan until crusty and caramelized. Heat oven to 350F, transfer pan to oven and cook to about 140. Remove and let sit for 5-10 minutes. On a grill, caramelize over high heat, then switch to indirect heat to finish.
Onion confit- Thin slice one or two red onions. add salt and pepper, saute in butter and canola oil under low heat until they soften and start to brown. Add a splash of balsamic or red wine vinegar and cook another minute or two
Roasted potatoes- I had Yukon Golds in the house. Next time I'll try Russets. No need to peel. Cut into 1/8 inch slices, the short way. Toss with oil, salt and pepper and smoked paprika. Roast in a baking dish, trying to deep them a single thickness, at 400, about 45 minutes, til they're just starting to get crispy. Enjoy
btw, the first 2 recipes were taken from Laura Calder of Cooking Channel.
Pork chops- I cut 2 double thick for the guys (2 1/2 inches) and single thick for the ladies. (You can just have a butcher cut them if you're buying) I brined them overnight in water with equal parts salt and sugar. I cooked them indoors, but you can just as easily do them on the grill. Dry the chops, sprinkle both sides liberally with salt and pepper and sugar. Sear in a cast iron pan until crusty and caramelized. Heat oven to 350F, transfer pan to oven and cook to about 140. Remove and let sit for 5-10 minutes. On a grill, caramelize over high heat, then switch to indirect heat to finish.
Onion confit- Thin slice one or two red onions. add salt and pepper, saute in butter and canola oil under low heat until they soften and start to brown. Add a splash of balsamic or red wine vinegar and cook another minute or two
Roasted potatoes- I had Yukon Golds in the house. Next time I'll try Russets. No need to peel. Cut into 1/8 inch slices, the short way. Toss with oil, salt and pepper and smoked paprika. Roast in a baking dish, trying to deep them a single thickness, at 400, about 45 minutes, til they're just starting to get crispy. Enjoy
btw, the first 2 recipes were taken from Laura Calder of Cooking Channel.
