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Question on thick cut Pork Chops

post #1 of 3
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Bone in 1 1/4 inch thick Lean Pork Chops. I usually just pan sear and then roast my pork chops, always comes out juicy and flavorful. About 300F for 10-15 minutes. Recently, I have been seeing alot of recipes where the pork is seared/fried, then placed on a baking pan, wrapped with FOIL, then finished off in the preheated oven @ 350F for an hour. Well, I got curious and tried this with about 5 chops using this method. The pork chops turned out terrible. A tad on the dry side and flavorless. All of the juices were just steamed out of the pork and the pan was filled with liquid. What could have gone wrong?

Seafood Master
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Seafood Master
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post #2 of 3

They're over cooked. Too high of a temp for too long. As you've described it, it's a recipe for disaster. Your normal technique is quite traditional.

 

What you may be looking at is a technique where the exterior is seared intensely and then finished slowly to coast to a medium rare (in pork, more of a 140-145 temp). Works better in the reverse order where the chops are cooked very slowly in a 250 oven until they hit about130, then seared off on both sides and served. This creates a chop with a seared exterior, very little gray and a lot of juicy pink meat. This is usually known as a reverse sear.

 

In steak, this is usually cooked to about 120, then seared off.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 3

Remember too that many recipes still cling to the old way of thinking that pork MUST be cooked well done.

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