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Skin on pork chops, how can I make the skin tasty?

post #1 of 7
Thread Starter 
I picked up some skin on pork chops which were on sale.

What is the trick to cooking these so the skin is tasty?

TIA
post #2 of 7
>>the secret

deep frying.

in a pan you only get to sear/cook the flat surface(s)

the skin resides on the edges. in theory one could stand the chop up and rotate it as each flat skin part is done, but that is only theory, does not relate to reality.
post #3 of 7
I'd hold the chops in tongs in a slab and sear them off, then continue cooking per usual. Don't want to be doing too many at once, you could almost do them one at a time, sear skin, take off, do the next. Once all are done, cook usual way. This may of course not work in practice :) as Dillbert says.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #4 of 7
Thread Starter 
Thanks, will try that! I put a little oil in the pan first right?
post #5 of 7
Shallow fry in 1/2 inch of oil (or a bit more if the chops are thicker).
post #6 of 7
A little oil in the pan, but the skin and pork fat will give out a fair bit of oil itself. You could even just rub some oil over the rind first, then into a fairly hot pan.

I can't understand how some people like to take all the fat and rind off pork. It tastes so good :) As long as its a sometimes, not everyday food, you gotta treat yourself once in a while.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #7 of 7
Thread Starter 
:chef: That's right!

Thanks!
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