VN Boards Archive

[VN Boards Archive]

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Topic: Manegarm's Slow Cook Porkchops..

Manegarm Title: European Imperialist Good Guy Posts: 33,712 Registered: Aug 11, '03 Extended Info (if available) Real Post Cnt: 32,596 User ID: 829,780	Subject: Manegarm's Slow Cook Porkchops..
	This is super easy and very tasty! Buy Pork Chops with fat! I mean fine marbleizing patters in the meat.. Remember fat is taste. The morning before or the day before you cook them you add your favorite pork rub, In my case this was Bad Byron's Butt Rub, some kosher salt, freshly ground black pepper and some smoked paprika.. Tenderize your meat and massage the spices into the meat. Let it sit, about an hour before cooking remove yon chops out of the fridge you want them to be almost room temperature when you start cooking. Take your in my case trusty Le Creuset cast iron pan, heat it up until water drops just disappears when it comes in contact with it... Add butter do not be shy with the butter because it's going to act like a braising sauce.. Put your chops in the pan and sear one side, flip it within a min or so and sear the other while you do that lower the temperature on your stove so that it's barely a simmer around your chops you want them to cook slow after the initial searing put the cover over. Took me about an hour, I flipped them a few times during and added just a touch of stock and water, the trick is to see to it that the chops does not dry cook.. So keep your eye on your chops, every 5 minutes or so adjust the heat, when the meat starts to loosen up from the bone it's done. The end result was the most tender juicy chops you can imagine.. The heat and the time has dissolved the connective tissue and the collagen to the point where the meat almost falls off the bone.. The residue in your pan can also be easily converted into sauce, I fried bread in it because I run 3-4 miles a day! -----signature----- Europa Eternita! "Damn, Manegarm; you are HAWT!! " - Taolynn "To the everlasting glory of the infantry, Shines the name Shines the name of Rodger Young" ALWAYS ANGRY, ALL THE TIME! Nein mann ich will noch nicht gehen
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Coriolus Title: Outpost Ice Mexican Posts: 22,046 Registered: May 17, '02 Extended Info (if available) Real Post Cnt: 21,595 User ID: 679,996	Subject: Manegarm's Slow Cook Porkchops..
	Sounds great, enjoy! -----signature----- A thousand sheep are louder than one man. As long as the Survivor-watching sheep outnumber the thinkers, nothing will change. - BD
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Cawlin Posts: 20,754 Registered: Feb 22, '05 Extended Info (if available) Real Post Cnt: 20,667 User ID: 1,030,445	Subject: Manegarm's Slow Cook Porkchops..
	Sounds good! I will tell you though, if you brine those pork chops, you can get a decent infusion of the flavors from your brine as well as achieve a delicious, moist end product without slow cooking it for ages... The upshot is that yes, you have to brine them for an hour or 2 depending on thickness, but that's an hour or 2 that you don't have to have them on the stove. Again, I recommend you look for Alton Brown's brining episode - he talks about brining pork chops as well as things like poultry. I've brined pork chops myself with the typical salt water solution with added apple juice and mascerated fresh garlic - it's fantastic and infuses the chops with a delicious appley garlicky flavor - it's good, trust me! Add to that your rub or whatnot and you have a pork chop that is almost impossible to dry out and with multiple layers of flavor. -----signature----- If ignorance were painful, half the posters here would be on morphine drips. Everyone playing WoW knows everything about playing two classes: 1) their own and 2) Hunters
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Manegarm Title: European Imperialist Good Guy Posts: 33,712 Registered: Aug 11, '03 Extended Info (if available) Real Post Cnt: 32,596 User ID: 829,780	Subject: Manegarm's Slow Cook Porkchops..
	Cawlin posted: Sounds good! I will tell you though, if you brine those pork chops, you can get a decent infusion of the flavors from your brine as well as achieve a delicious, moist end product without slow cooking it for ages... The upshot is that yes, you have to brine them for an hour or 2 depending on thickness, but that's an hour or 2 that you don't have to have them on the stove. Again, I recommend you look for Alton Brown's brining episode - he talks about brining pork chops as well as things like poultry. I've brined pork chops myself with the typical salt water solution with added apple juice and mascerated fresh garlic - it's fantastic and infuses the chops with a delicious appley garlicky flavor - it's good, trust me! Add to that your rub or whatnot and you have a pork chop that is almost impossible to dry out and with multiple layers of flavor. I have never brined anything before.. I will simply have to try! You think apple cider vinegar works instead of apple juice? I bet he wants real juice which is pretty hard to come by in these parts. Well one hour isn't that much time to spend on some really good chops, and they were juicy as hell when they came out the fat in the chops really saw to that.. But I will have to try brine next time. -----signature----- Europa Eternita! "Damn, Manegarm; you are HAWT!! " - Taolynn "To the everlasting glory of the infantry, Shines the name Shines the name of Rodger Young" ALWAYS ANGRY, ALL THE TIME! Nein mann ich will noch nicht gehen
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Manegarm Title: European Imperialist Good Guy Posts: 33,712 Registered: Aug 11, '03 Extended Info (if available) Real Post Cnt: 32,596 User ID: 829,780	Subject: Manegarm's Slow Cook Porkchops..
	Hey Cawlin, think one can brine a pot roast? It always annoyed me that my pot roast always gets dry.. If brined and then braised it should solve that issue no? -----signature----- Europa Eternita! "Damn, Manegarm; you are HAWT!! " - Taolynn "To the everlasting glory of the infantry, Shines the name Shines the name of Rodger Young" ALWAYS ANGRY, ALL THE TIME! Nein mann ich will noch nicht gehen
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Cawlin Posts: 20,754 Registered: Feb 22, '05 Extended Info (if available) Real Post Cnt: 20,667 User ID: 1,030,445	Subject: Manegarm's Slow Cook Porkchops..
	Apple cider vinegar is a no-go bud. That will change the entire chemistry of the whole deal and wind up partially cooking your chops (think about ceviche and how it uses citric acid to "cook" the fish - basically you'd get a similar effect with acetic acid - vinegar). If you can't get apple juice or apple cider (NOT vinegar) don't sweat it - just try the brine deal and see Alton's video for time recommendations on chops. It might not be necessary with your recipe, but it's worth experimenting in either case don't you think? I just suggested apple juice or cider because that's a flavor that seems to compliment pork very well. When I brine my chickens or turkeys I use orange peels and garlic in the brine solution and then cook them stuffed with onion, apple, orange, and garlic. Oh I did try mashing up an apple in the brine solution rather than using apple cider or juice and that didn't turn out to have much effect at all so... I'll save you the time on that experiment. As for pot roast - I always cook mine in a slow cooker/crock pot for 6 or more hours and they come out juicy and tender. I don't think brining goes so well with beef though, but I could be wrong. To date, I've only brined chicken, turkey, and pork chops... though what do I know... do some research and let me know if you find out anything about brining beef. -----signature----- If ignorance were painful, half the posters here would be on morphine drips. Everyone playing WoW knows everything about playing two classes: 1) their own and 2) Hunters
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Manegarm Title: European Imperialist Good Guy Posts: 33,712 Registered: Aug 11, '03 Extended Info (if available) Real Post Cnt: 32,596 User ID: 829,780	Subject: Manegarm's Slow Cook Porkchops..
	Cawlin posted: Apple cider vinegar is a no-go bud. That will change the entire chemistry of the whole deal and wind up partially cooking your chops (think about ceviche and how it uses citric acid to "cook" the fish - basically you'd get a similar effect with acetic acid - vinegar). If you can't get apple juice or apple cider (NOT vinegar) don't sweat it - just try the brine deal and see Alton's video for time recommendations on chops. It might not be necessary with your recipe, but it's worth experimenting in either case don't you think? I just suggested apple juice or cider because that's a flavor that seems to compliment pork very well. When I brine my chickens or turkeys I use orange peels and garlic in the brine solution and then cook them stuffed with onion, apple, orange, and garlic. Oh I did try mashing up an apple in the brine solution rather than using apple cider or juice and that didn't turn out to have much effect at all so... I'll save you the time on that experiment. As for pot roast - I always cook mine in a slow cooker/crock pot for 6 or more hours and they come out juicy and tender. I don't think brining goes so well with beef though, but I could be wrong. To date, I've only brined chicken, turkey, and pork chops... though what do I know... do some research and let me know if you find out anything about brining beef. One should always tinker and improve, this is why my bolognese style ragu has turned into a monster that murder villages when there's a full moon.. In a good way I will have to brine my chops next time, I'm going to try it next week.. I loove pork chops! Yes I've pondered buying a crock pot or one of those electric slow cookers but never really gotten around to it.. -----signature----- Europa Eternita! "Damn, Manegarm; you are HAWT!! " - Taolynn "To the everlasting glory of the infantry, Shines the name Shines the name of Rodger Young" ALWAYS ANGRY, ALL THE TIME! Nein mann ich will noch nicht gehen
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Vydor Posts: 11,620 Registered: Dec 24, '01 Extended Info (if available) Real Post Cnt: 9,121 User ID: 573,998	Subject: Manegarm's Slow Cook Porkchops..
	Looks really good, thanks for sharing it. BTW, a crock pot is well worth the investment. -----signature----- Never ascribe to malice, that which can be explained by incompetence.
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Cawlin Posts: 20,754 Registered: Feb 22, '05 Extended Info (if available) Real Post Cnt: 20,667 User ID: 1,030,445	Subject: Manegarm's Slow Cook Porkchops..
	Manegarm posted: Cawlin posted: Apple cider vinegar is a no-go bud. That will change the entire chemistry of the whole deal and wind up partially cooking your chops (think about ceviche and how it uses citric acid to "cook" the fish - basically you'd get a similar effect with acetic acid - vinegar). If you can't get apple juice or apple cider (NOT vinegar) don't sweat it - just try the brine deal and see Alton's video for time recommendations on chops. It might not be necessary with your recipe, but it's worth experimenting in either case don't you think? I just suggested apple juice or cider because that's a flavor that seems to compliment pork very well. When I brine my chickens or turkeys I use orange peels and garlic in the brine solution and then cook them stuffed with onion, apple, orange, and garlic. Oh I did try mashing up an apple in the brine solution rather than using apple cider or juice and that didn't turn out to have much effect at all so... I'll save you the time on that experiment. As for pot roast - I always cook mine in a slow cooker/crock pot for 6 or more hours and they come out juicy and tender. I don't think brining goes so well with beef though, but I could be wrong. To date, I've only brined chicken, turkey, and pork chops... though what do I know... do some research and let me know if you find out anything about brining beef. One should always tinker and improve, this is why my bolognese style ragu has turned into a monster that murder villages when there's a full moon.. In a good way I will have to brine my chops next time, I'm going to try it next week.. I loove pork chops! Yes I've pondered buying a crock pot or one of those electric slow cookers but never really gotten around to it.. Yeah man read up on it, there's a WEALTH of information and report back on your experiments and stuff. As for a crock pot - do some research on those and find a good one - doesn't have to be top of the line, but just a solid quality one. The trick with those is getting one that REALLY COOKS SLOWLY - most of the "cheaper" ones around cook too quickly/with too high of a temperature and will actually burn stuff. -----signature----- If ignorance were painful, half the posters here would be on morphine drips. Everyone playing WoW knows everything about playing two classes: 1) their own and 2) Hunters
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Manegarm Title: European Imperialist Good Guy Posts: 33,712 Registered: Aug 11, '03 Extended Info (if available) Real Post Cnt: 32,596 User ID: 829,780	Subject: Manegarm's Slow Cook Porkchops..
	Will do.. Have you tried making your ribs Alton Brown style yet? -----signature----- Europa Eternita! "Damn, Manegarm; you are HAWT!! " - Taolynn "To the everlasting glory of the infantry, Shines the name Shines the name of Rodger Young" ALWAYS ANGRY, ALL THE TIME! Nein mann ich will noch nicht gehen
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Cawlin Posts: 20,754 Registered: Feb 22, '05 Extended Info (if available) Real Post Cnt: 20,667 User ID: 1,030,445	Subject: Manegarm's Slow Cook Porkchops..
	Manegarm posted: Will do.. Have you tried making your ribs Alton Brown style yet? No I haven't actually... been a little busy for food experimentation these past several months. Weekends have been busy as hell to be honest. I suspect I'll get around to some pretty good food experimentation this Summer... I hope so at least. -----signature----- If ignorance were painful, half the posters here would be on morphine drips. Everyone playing WoW knows everything about playing two classes: 1) their own and 2) Hunters
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Manegarm Title: European Imperialist Good Guy Posts: 33,712 Registered: Aug 11, '03 Extended Info (if available) Real Post Cnt: 32,596 User ID: 829,780	Subject: Manegarm's Slow Cook Porkchops..
	Cawlin posted: Manegarm posted: Will do.. Have you tried making your ribs Alton Brown style yet? No I haven't actually... been a little busy for food experimentation these past several months. Weekends have been busy as hell to be honest. I suspect I'll get around to some pretty good food experimentation this Summer... I hope so at least. This summer I'm going to be making t-bones, ribs and I'm going to build my own BBQ a proper slow cook smoker -----signature----- Europa Eternita! "Damn, Manegarm; you are HAWT!! " - Taolynn "To the everlasting glory of the infantry, Shines the name Shines the name of Rodger Young" ALWAYS ANGRY, ALL THE TIME! Nein mann ich will noch nicht gehen
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Bobvillas Posts: 1,099 Registered: Nov 19, '08 Extended Info (if available) Real Post Cnt: 1,099 User ID: 1,338,010	Subject: Manegarm's Slow Cook Porkchops..
	Watching you two talk about recipes makes me jealous. I grew up in a home where my mother cooked/prepared breakfast, lunch and dinner. Everything from scratch. My wife and I cannot cook to save our lives and quite honestly, I think my family misses out on the camaraderie that comes from a meal made from scratch and eaten together as a family around the table. Keep up the good work guys. Your families will thank you for it, or remember you fondly because of it. -----signature----- "well honestly i didnt learn "jw" on the net i learned it from multiple females that have texted me. but keep on truckin broheim." Thorikos http://fluffytit.mybrute.com
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Manegarm Title: European Imperialist Good Guy Posts: 33,712 Registered: Aug 11, '03 Extended Info (if available) Real Post Cnt: 32,596 User ID: 829,780	Subject: Manegarm's Slow Cook Porkchops..
	Bobvillas posted: Watching you two talk about recipes makes me jealous. I grew up in a home where my mother cooked/prepared breakfast, lunch and dinner. Everything from scratch. My wife and I cannot cook to save our lives and quite honestly, I think my family misses out on the camaraderie that comes from a meal made from scratch and eaten together as a family around the table. Keep up the good work guys. Your families will thank you for it, or remember you fondly because of it. Cooking good food isn't hard.. Just takes good natural ingredients, time and trial and error. You firstly spend time finding what you want to cook, you read up about it, watch vids about it.. Then you pick out your ingredients, make the meal if it's good then it's good what can be improved if it's not then redo. I more or less destroyed a few pounds of Chuck a few months ago when I was making Chili it was a total failure. Takes practice like everything else, start with something easy.. Like home made burgers, making burger patties is probably the simplest thing ever.. Find a recipe you like, grill em over coal and then improve if there is something lacking. Your home made Tacos with minced meat or beef or chicken or whatever Pizzas, Pirogi, Bolognese there is a lot of food out there that is easy to make.. -----signature----- Europa Eternita! "Damn, Manegarm; you are HAWT!! " - Taolynn "To the everlasting glory of the infantry, Shines the name Shines the name of Rodger Young" ALWAYS ANGRY, ALL THE TIME! Nein mann ich will noch nicht gehen
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Sansfear Posts: 7,232 Registered: Aug 31, '08 Extended Info (if available) Real Post Cnt: 7,182 User ID: 1,318,423	Subject: Manegarm's Slow Cook Porkchops..
	You'll make a fine wife for someone someday, Manegarm. -----signature----- (none)
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Manegarm Title: European Imperialist Good Guy Posts: 33,712 Registered: Aug 11, '03 Extended Info (if available) Real Post Cnt: 32,596 User ID: 829,780	Subject: Manegarm's Slow Cook Porkchops..
	Sansfear posted: You'll make a fine wife for someone someday, Manegarm. Oooh someone can't cook. -----signature----- Europa Eternita! "Damn, Manegarm; you are HAWT!! " - Taolynn "To the everlasting glory of the infantry, Shines the name Shines the name of Rodger Young" ALWAYS ANGRY, ALL THE TIME! Nein mann ich will noch nicht gehen
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