New and Improved TnT Foodie thread
- Thread starter curious2garden
- Start date
rkymtnman
Well-Known Member
we need to do a RIU cookbook
rkymtnman
Well-Known Member
p.s. your scallions/ green onions are far superior to the printed version. lol
Jeffislovinlife
Well-Known Member
O yeah it is that time again hopefully you are having fun out there 
Laughing Grass
Well-Known Member
Jeffislovinlife
Well-Known Member
Made these for the wife
Dr.Amber Trichome
Well-Known Member
Yup, I threw out the old white coated pan with scratches . I fucked up the first seasoning on the new cast iron pan by seasoning it with olive oil. It stunk up the apt real bad, had to open the god damn windows in 110 degree heat. I rebounded and did another seasoning the next day with Canola oil then a third seasoning with frying bacon. Then seared the pork chops in it and cooked them in the covered pan on400 in the oven for like 10 min in cream of mushroom soup. They were not all that. Not a fan of thick pork chops anymore.
Metasynth
Well-Known Member
I like pork chops, but I brine them overnight, and I use a cast iron grill pan that has the ridges on it. I cook on each side for a few minutes depending on thickness, and I make sure not to overcook it. Then I just take them off the heat and cover with foil, let them rest for 10 minutes. I don’t even need to put sauce on them, yum!
Sorry to hear you had such a negative experience. Were they dry? Flavorless? What was the problem with them?
Dr.Amber Trichome
Well-Known Member
I didn’t brine it. I didn’t have the ingredients.
They just didn’t have much flavor and they were expensive! We have had much better luck with small thin chops and cooking them in the oven with the cream of mushroom soup. My next adventure with the cast iron pan will be making cornbread. I did get the Mrs dash you suggested and even put some in the chops before I seared them but it didn’t really help. The chips were not overdone. I bought a new Temp reader and they were 150 degrees. They could have been juicier and more tender.
DarkWeb
Well-Known Member
Was 150° hit when you pulled from the oven or after they sat? And if you let them sit......was it in the cast iron or pull off and put on a plate or cutting board?
Dr.Amber Trichome
Well-Known Member
It was 150 when I pulled it from the oven. It went right on to our dinner plates and ate it immediately. I would say from the picture it was medium well.Was 150° hit when you pulled from the oven or after they sat? And if you let them sit......was it in the cast iron or pull off and put on a plate or cutting board?
DarkWeb
Well-Known Member
Pull it earlier than the temp you want to hit. I usually do it around 5° early. Try that next time. It should help.
Last edited:
Metasynth
Well-Known Member
The brine is the secret to both the flavor and juicy chops. It doesn’t take fancy ingredients. Salt and sugar, or something sweet…and water. Or you could even do just a saltwater brine too. It’s all good, if you have a method you like to at works for you, then that works too
Dr.Amber Trichome
Well-Known Member
I have never made brine before. I don’t know how to do it . Like how what do you do it in and how much fluid per chop and should you cover it? We are gettting the ingredients to do it like which were on the Mrs dash suggestion recipe on the bottle.
Metasynth
Well-Known Member
So the way I do it, I do an overnight brine. I make sure it isn’t too salty…just about as salty as I want my pork chops. I don’t measure ingredients, but I’ll take my best shot.
Blake’s easy brine:
1/2 cup water
2 cups ice cubes
1 heaping Tablespoon sugar
1 1/2 teaspoons of salt
optional: (any or all)
2 teaspoons apple cider vinegar
A few shakes of Mrs Dash
A bay leaf
A whole clove(piece) of garlic, lightly crushed
Put all the ingredients EXCEPT the ice into a pot, bring just to a boil and dissolve the salt and sugar, take off heat.
Add ice until it is ice cold but not ALL of the ice has melted, and taste. If it’s too salty, add a little more ice.
Then cover the chops with the brine in a container, and set in the fridge overnight.
When ready to cook, remove from brine, and pat the chops dry with a paper towel. Brush a little oil lightly on to the chops, and cook, either grilled or in the cast iron pan. A few minutes per side, depending on thickness. Cook to desired temp, remove from heat and cover with foil.
They will drift up a few more degrees as they rest, so if you are using a thermometer and you want them at 150, take them off at 145.