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/ck/ - Food & Cooking

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12705908 No.12705908 [Reply] [Original]

I just fried a Porkchop for the first time

I fried it in bacon grease I thought it would add some nice flavor, what do you think?

>> No.12705909

>>12705908
Looks like the aftermath of an air strike

>> No.12705912

>>12705908
Just fry it in butter, with some S&P.

>> No.12705928

>>12705912
The bacon was seasoned with black pepper

>> No.12706224
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12706224

Looks tasty anon

>> No.12706249

>>12705908
taste probably fine but it looks dry af

>> No.12706283
File: 21 KB, 478x354, The_Brady_Bunch-Porkchops_And_Applesauce-1971.jpg [View same] [iqdb] [saucenao] [google]
12706283

>>12705908
Seems kind of stupid to fry something when it's alraeady there. What matters is did it turn out good? It does look overdone. At least have a side of apple sauce and maybe some peas.

>> No.12706289

>>12706249
apple sauce would help to mitigate that

>> No.12706291

>>12705908
>i often enjoy eating saddle hide

>> No.12706445

overcooked
pork chops are verryyy lean meat
they should be a little pink in the middle

>> No.12706471

>>12705908
>what do you think?
I think it looks a bit thick for frying, a bit dark, and needed another minute or two at lower heat to help it pull off the bone just right. It's an excellent first attempt, however! Bacon fat is extremely flavorful, so taper back a bit, but if you really adore the flavor, you might check out the "smoked pork chops" near the ham section in your meat department. They are long shelf life so good for a random pantry meal when your other groceries are gone. Panfry both sides a few minutes, and deglaze with coffee. Enjoy with good southern sides. They come both boneless and bone-in, the latter being the more delicious for your red eye pan gravy.

Thin bone-in pork chops dusted in cornmeal and seasoned flour get done superfast and crispy both. The thickness you bought, I'd panfry naked with a sliced onion, add a braise of some sort (wine or calvados, stewed tomatoes, drained sauerkraut, coffee, vinegar, etc) and then cover until tender and falling off the bone.

>> No.12706477

>>12706445
>they should be a little pink in the middle
No, they shouldn't, that's like saying ribs should be a little pink and not come away from the bone. You cook pork until the bone renders some marrow and it's sticky juicy. Stop trying to turn pork into your version of the poor man's filet steak.

>> No.12706580
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12706580

Looks dry and overcooked, but probably not that bad for a first try.
I grew up eating dry as fuck 'chops and only found out in my mid twenties how delicious a proper one can be.
You basically want to cook it like a steak, but for longer. You're aiming for pink and juicy in the middle rather than actually rare but you still want that hot as fuck pan or grill for it.
And you want a decent fatty cut of pork. Don't buy those thin lean pre-cut chops from the supermarket if you can get your hands on a lump of "butt" which, of course, comes from the neck of the animal. Cut some nice thick ones from that. If that's too many chops for you you can cut a few ones and turn the rest of the piece into pulled pork or stew or whatever. It's a delicious and versatile cut.

>> No.12706674

Looks good to me. I like my shit cooked. Fuck these rejects eating raw meat all the time.

>> No.12706979

>>12706477
I hope this is very clever bait, because you certainly got me.

>> No.12708485

>>12705908
my mom used to make it that way.
it was great. I need to ask her to teach me.
But then again, I don't collect bacon grease as religiously as she does.

>> No.12709945

>>12706580
shoulder chops are probably the best yes
rib chops are pretty good too, but very lean
sometimes I grill them with char siu sauce

>> No.12709979

Stop eating pink pork you retards that's like eating pink chicken.
Also pulled pork and ribs are what's best about pork.

>> No.12710110

>>12706445
I thought this was bait, but I looked it up and pork, as the other White meat, isn't affected the same as chicken so you can eat it slightly pink. I always thought it was a quick way to get salmonella or e. coli.
Learned something new.

>> No.12710111

>>12705908
I bet it tasted like bacon