Trying to eat our way through our freezer. Figured some grilled pork chops would be good. We had some bread and always have lots of Nebraska sweet corn. Theresa wanted some potatoes too. Easy meal.
Are you boiling those chops? Click below to find out.
Actually I am brining the pork chops. They were still a bit frozen so brining helped thaw them too.
So why brine? Well pork these days are really lean. Brining will help lock the moisture in the pork. I am sure you would rather have a juicy chop over the dried and tough one.
This comes from Alton Brown on good eats.
pork chop episode part 1
pork chop episode part 2
The brine (for about 5 chops)
# 3/4 cup kosher salt (DO NOT use regular white table salt!)
# 1 cup brown sugar
# 1 tablespoon black peppercorns
# 1 tablespoon mustard powder (do not use prepared mustard!)
# 2 cups cider vinegar (heated until hot)
# 1 lb ice cubes
We are only having 2 chops so I chopped (tee he he) the brine in 1/2 and left stuff out. Was pretty much just salt and sugar.
Garlic Bread
Softened butter, garlic salt, granulated garlic, parsley, and parmesan cheese. I should of used fresh garlic, but I forgot because it has been a while. Cooked in toaster oven on 400 for a few minutes. I made the video below of it a while back. It is before we remodeled the kitchen and the old toaster oven.
Pan fried taters
Pretty simple. I slice them decently thick, put some oil and clarified butter in a non stick pan set to medium. When they get close to done I salt, pepper, and add greek seasoning.
Grillin
I get my grill rocket hot and those chops cook quick as heck. Some Misty’s seasoning works great for chops. Turn them 90 degrees to get the pretty marks, flip and a few minutes more and they are good to go.
Great meal with not too much work from stuff we just had around. No clue what to make tonight though.
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