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Pork Chop with skin intact

post #1 of 2
Thread Starter 

Does anyone have any recipes for a grilled, broiled, braised, or roasted pork chop with the skin intact?  I have found plenty of recipes for pork belly with skin, but none for a pork chop.  Could I cook these the same way, or are there any special considerations for the chop besides overcooking?

 

Thanks,

AL

post #2 of 2

Al,

 

The skin on a pork chop creates 2 issues with which to deal:

 

  1. You are cooking a muscle tissue with most of the meat that is best cooked to about 147F.
  2. You have the tough skin attached that is best served when cooked well-done (think crackling).

 

This is why 99.99% of the chops sold, cut from the short loin of the pig, are skinless.

 

Possible solution is a braise which will keep the meat moist (for a time) and soften the skin.

Or cook over very high heat, skin side down and then finish the cops as normal

 

Other simple solution is to remove the skin and cook normally and use the skin for something else; an appetizer


Edited by Clove48 - 6/28/12 at 9:51am
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