Pork, Whats Your Pleasure?

[MrsDangermouse]

Have you ever tried brining them?

This is the secret for dry cuts of pork like chops. I was going to share my method of brining and cooking pork chops, but I created it as a recipe instead.

 

[CraigC]

Our beer brine for pok chops.

https://www.cookingbites.com/threads/beer-brined-pork-chops.12294/

 

[Elawin]

I usually cheat and make a cassoulet, bone-in chops left whole or cut in half if they are very big. When they are cooked, the chop is quickly browned off in a pan, the veg and beans are served as an accompaniment maybe with potatoes, and the liquid is thickened to make a salt-free gravy. Can't get much moister than that.

 

[Yorky]

I usually season the pork before doing anything else.

Then either marinate in char siu paste or J.O.'s black paste before barbecuing or oven roasting.

Recently, stir fried pork with honey has become a favourite (with ginger, garlic and soy sauce).

https://www.geniuskitchen.com/recipe/stir-fried-pork-with-honey-536735