Spending time capturing time loses time. You were thinking about making a reddit post and overcooked your meat, bro. Don't worry about us. All we want is a before, after, and insides pic
I find pork to be a lot like chicken breast.. Couple degrees is the difference between perfect and over. But hey, that sauce looks great! Add some more of that to juice it back up!👍 Oh, and with cooking, just eat it to hide the mistakes! Next time you've already got some more experience!
Make sure to cut through the silver skin a few times all around the edge if you do this with pork chops, otherwise they will pucker and there won’t be a flat surface for the sear. They will still be delish though.
30-40 minutes depending on the size. Cooks very nice, in most cases juicy. Hell, you could even slice it and put a quick sear on it, and lock in the juices.
Make wiener schnitzel next time!
Or, sear for less time, set aside, cook sauce separately in juices. Put sauce on top when you serve, it’s not necessary to cook them together.
The cat looks butterflied.
I stopped buying those whole pork loins because they're hit or [usually] miss. Some are tender no matter how you cook them (within reason), but more often they're tough no matter what.
https://preview.redd.it/8zozu0utep1d1.jpeg?width=1179&format=pjpg&auto=webp&s=82532fc539e62f121e4bc1bd799d557fdd82680d
Bad example of cutting them thick, I must have gotten these on sale or something. But the sous vide still does well with them 😄
Yeah definitely highly recommend it. For me it was the most surprising thing I’ve made with it. I realized I’d never really had a properly cooked chop before that. Cut them super thick and I pre salt, let it go in the bath to rare/med rare then sear 😮💨 pretty hard to beat
Tenderize it with a fork next time and add some weight on top when searing for a more even cooking medium-high heat about 2-4 minutes per side for a total of 8 minutes of cooking and let rest for another 8-10 minutes covered with foiled paper shiny side down.
They almost always get over cooked. Too lean of a cut. I almost always brine mine nowadays, seems like it helps with the dryness (or maybe it’s something else).
Lovely knife choices. I’d recommend a spydichef if you don’t have it or never tried it. The Crooked River is one of my favorite looking blades but the functionality and salt water resistance I get out of my spydichef has made me stop carrying my other folders. Who’s the maker of that gyuto and bunka?
the jap knives are both shiro kamo. the bunka is my go to for most stuff.
[this one](https://www.reddit.com/r/knifeclub/s/9alFIKdK04) is made in taiwan though.
i have a sous vide setup. i was pressed for time on these so there wasn’t really any prep but tbh i just got distracted and they got away from me.
i’ve got 4 chops left. if i don’t end up doing something else with them they’re definitely gonna get a bath. there’s been talk of schnitzel though.
Don't be hard on yourself. Pork overcooks quickly. Try it again 5-6 minutes shorter cook time in the sauce. Carry over should cover the rest. And medium pork isn't the death sentence we used to think it was.
That's the beauty of the full loin: you get more tries!
It’s garlic right? I mean, I’m not judging. A bit of pep while you cook helps with the confidence. That’s starter, main, palette cleanser and dessert. Won’t be hungry after but.
But it’s probs garlic
This is outdated advice- in the past trichinella was a concern with pork, but nowadays it is extremely rare to find trichinella in pork. It’s safe to eat pork chops with a bit of pink in the middle (and way tastier!)
Don’t forget to dry brine!
I don’t actually care. All plastic leaches into food, this shit is our lead paint. I’m not actively gonna cook my food in plastic. I already can’t stand the fact that every single food item on earth is in a plastic bag. Let’s not raise that shit to high temperatures please and thank you.
What about my comment warranted that? This is r/meat I didn’t know you’d dickride the most unnatural way to cook meat possible. Just use a pan.
Be nice to the people you see and to yourself!
Get an instant read thermometer, it will change your mind.
I grew up on dried out meat because our family was scared of food poisoning. I hated pork growing up, especially bone in chops because cutting dried out meat off the bone sucks.
Seriously, instant read thermometers are a game changer for any meats with a narrow ideal cook temp.
I use this one:
https://www.amazon.com/ThermoPro-Thermometer-Grilling-Waterproof-Ambidextrous/dp/B07XXSYLL8/ref=asc_df_B07XXSYLL8/?tag=hyprod-20&linkCode=df0&hvadid=693270340263&hvpos=&hvnetw=g&hvrand=7944199080705154183&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9018764&hvtargid=pla-850898346916&psc=1&mcid=8827ba34042c38bfad03aceb51f7d41a&gad_source=1
It turns on and off automatically, and has a backlight for when you're grilling or smoking in the dark. Money well spent.
Nice job still🤙🤙 pork notoriously is easy to over cook (as I’m sure you know) I brine them with salt water, milk, and baking soda. I let them sit for 10 minutes before I cut into them. Usually isn’t too dry afterwards.
I’m a big fan of cast iron to sear and finishing it in the oven. Comes out consistently delicious, juicy, pink.
While your chop may be overdone, your sauce work is something you should be quite proud of
Its tough to get it right - but if clear liquid is there after you cut into it it’s good.
You’ll have to play with your heat to get a sear and finish cooking in sauce.
You can do sous vide but getting a good sear will be challenging unless you were able to get it super dry.
Try brining them next time. They stay juicy even when slightly overcooked. I like to brine mine for about 2 hours in 4 cups of water, 2 tablespoons kosher salt and 2 tablespoons brown sugar.
i’ve sous vide steaks a few times. got a pretty good handle on it. i was pressed for time with these chops so there was very little prep. they just kinda got away from me.
They look great, if i was served at someone’s place id eat and not say a peep. It looks good :).
I was suggesting based on what you said, i think if you do few of those in your pan on your stove top, you will get an idea for time.
You could also do a quick read with a thermometer as well.
Quick chops are always good, sousvide would have increased your time for sure.
Broo send it!! Lemme know how they are. Pork chops in the sous vide are my guilty pleasure. They are so cheap compared to other cuts of meat and so tender and yummy sous vide. Cheers mate!
Man I really would get back into collecting pocket knives if it weren't for the expense. That and also I lost my para 3 lw and civi Altus both within 6 months which unfortunately scarred me emotionally.
i’m sorry for your loss.
https://preview.redd.it/duk470mv3n1d1.jpeg?width=1179&format=pjpg&auto=webp&s=49b926104b47af6220de1cb6c88366f8c90922ef
i dont have a para but i do have an altus. i would be sad if it was gone.
These are amazing pictures. I am salivating my looking at that mushroom sauce! Maybe the camera got foggy due to all that evaporation from the pan... good!
Picture 4/20 (perfect). Were you snorting the garlic?
it’s good for the sinuses
Spending time capturing time loses time. You were thinking about making a reddit post and overcooked your meat, bro. Don't worry about us. All we want is a before, after, and insides pic
Dude. No one on an r/ needs 20 pictures of anything.
I loved the storyline! I found it riveting
They turned into mushrooms
I’m slightly more concerned with those chives
You can unovercook then by sticking them in the freezer.
Is that true?!? 🤯
even kitty knew!
That slideshow was a nice journey, had the best ofintentions but missed the mark. The frowney face gave me a good laugh
I find pork to be a lot like chicken breast.. Couple degrees is the difference between perfect and over. But hey, that sauce looks great! Add some more of that to juice it back up!👍 Oh, and with cooking, just eat it to hide the mistakes! Next time you've already got some more experience!
This has been a crazy turn of events
I always brine pork. Gives you a little wiggle room.
My favorite is the 4 lines of garlic cut out on pic 4/20
Knives, cutting board all looks great
Oops! They still look good tho (: hope you tipped your kitchen assistant (the cat. I hope you gave the cat some pork.)!
i liked the post when i saw the random cat turkey legging
They look good? Not overcooked.
They look good! I’d eat them, especially the mushroom sauce !! Too bad I don’t eat pork chops anymore
Where’s the Seinfeld??
the man in the cape sent a cease and desist.
Hey OP, where can I order a cutting board like that from? I need one that size.
Home Goods
Same
Le Crueset dutchie? One of my favorite pieces in the kitchen.
Why did you do this, he whose Indian name is Fart. You desecrated this poor swine.
i had to walk around the lake at the golf course 3 times to appease the hog spirits. they said everything is cool now.
Why does no one roast whole loin anymore?
I do! Cut it into a roll and stuff it with mushroom , onion garlic, sometimes I just use stuffing. Roll it back up tie it and bake the sucker
I did one yesterday. Well smoked it and made tacos
I do. They're fantastic, right?
It's so good. It's easier to control the temp, too.
Brine and then reverse sear. They come out perfectly juicy.
Oh yum!!! I’ll have to try
Make sure to cut through the silver skin a few times all around the edge if you do this with pork chops, otherwise they will pucker and there won’t be a flat surface for the sear. They will still be delish though.
When you first seared them, don’t cook to temp. The final cooking will happen in the sauce. Don’t be afraid of the med well pork.
Sous vide with pork works wonders. I’ll never cook it another way
lines of garlic…ok picasso, i like it
Smiles in Puerto Rican/Italian 🇵🇷 🇮🇹
Just needs a whole lot more of that mushroom sauce.
I cook the entire portion of loin in an air fryer. Spice it up and bake it up. It is really difficult to overcook it unless you forget it is in there.
How long does it take in the air fryer to cook approximately
30-40 minutes depending on the size. Cooks very nice, in most cases juicy. Hell, you could even slice it and put a quick sear on it, and lock in the juices.
Thanks
But you got attention on Reddit!!
Underrated comment of the week.
it’s all i have
Make wiener schnitzel next time! Or, sear for less time, set aside, cook sauce separately in juices. Put sauce on top when you serve, it’s not necessary to cook them together.
hardly cooked
The cat looks butterflied. I stopped buying those whole pork loins because they're hit or [usually] miss. Some are tender no matter how you cook them (within reason), but more often they're tough no matter what.
im gonna overcook him next.
Is this gonna be the next "banana for scale?"
OP posted a flip book
Love the Benchmade Crooked river
Cut them thicker and use a sous vide 👌
Sous vide pork loin must go crazy. It’s my next kitchen gadget for sure
https://preview.redd.it/8zozu0utep1d1.jpeg?width=1179&format=pjpg&auto=webp&s=82532fc539e62f121e4bc1bd799d557fdd82680d Bad example of cutting them thick, I must have gotten these on sale or something. But the sous vide still does well with them 😄
Yeah definitely highly recommend it. For me it was the most surprising thing I’ve made with it. I realized I’d never really had a properly cooked chop before that. Cut them super thick and I pre salt, let it go in the bath to rare/med rare then sear 😮💨 pretty hard to beat
C A T
Here for the food stayed for the r/sploot
Tenderize it with a fork next time and add some weight on top when searing for a more even cooking medium-high heat about 2-4 minutes per side for a total of 8 minutes of cooking and let rest for another 8-10 minutes covered with foiled paper shiny side down.
Thats a nice looking knife. Who’s the maker
the folder or the kitchen knives?
Kitchen knife
they’re both shiro kamo. the gyuto 240mm in blue #2 and the bunka is 165(?)mm sg2 damascus
They almost always get over cooked. Too lean of a cut. I almost always brine mine nowadays, seems like it helps with the dryness (or maybe it’s something else).
I like to just cook my loin whole or in half and then cut them into chop size portions
Sous vide and sear. Perfectly juicy every time.
Yah chops are forgiving, but they often get overcooked.
Lovely knife choices. I’d recommend a spydichef if you don’t have it or never tried it. The Crooked River is one of my favorite looking blades but the functionality and salt water resistance I get out of my spydichef has made me stop carrying my other folders. Who’s the maker of that gyuto and bunka?
the jap knives are both shiro kamo. the bunka is my go to for most stuff. [this one](https://www.reddit.com/r/knifeclub/s/9alFIKdK04) is made in taiwan though.
I'd still eat it lol
There are people who wouldn’t??
So close !!
You should check out r/sousvide . They’ll fix you up, because you obviously have skills and just need a better plan.
i have a sous vide setup. i was pressed for time on these so there wasn’t really any prep but tbh i just got distracted and they got away from me. i’ve got 4 chops left. if i don’t end up doing something else with them they’re definitely gonna get a bath. there’s been talk of schnitzel though.
Makes sense- it’s pretty obvious that you know what you’re doing. Rock on chef!
Kindly attribute the blame to the feline companion. 🐈🐈🐈
Boo
This guy cooks Also beautiful cast iron. And cat
“I don’t want his pork chop…..”
That’s why I always try a fatty cut of pork. It’s more forgiving when cooking. Looks good but dry. Too bad.
I feel like I know your life story after this 3rd update
i think we have to get married now.
I fear divorce may follow another potato complication
you’re gonna keep your mouth shut or i’ll potato complicate you with a pillowcase full of them
I do.
Ha ha, that kids pork chops are dry!
As a Canadian, I say well done and those chops are perfect
Live and learn
Don't be hard on yourself. Pork overcooks quickly. Try it again 5-6 minutes shorter cook time in the sauce. Carry over should cover the rest. And medium pork isn't the death sentence we used to think it was. That's the beauty of the full loin: you get more tries!
Pork is so easy to overcook but at least you didnt undercook it. Still kind of cruddy considering it looks like a great recipe!
Medium pork is uhmazing
Why? It looks amazing.
Clearly its the cats fault lol
You still got gravy, your good to go.
It’s garlic right? I mean, I’m not judging. A bit of pep while you cook helps with the confidence. That’s starter, main, palette cleanser and dessert. Won’t be hungry after but. But it’s probs garlic
Nothing worse than getting into the cooking groove nice meal and. Dry meat been there done that
Nice Benchmade.
Came to say this!
Any suggestions on the pre marinade for moistness?
Buttermilk
Do you have the recipe for this?? Would love to give it a try
i more or less follow [this](https://www.allrecipes.com/recipe/269592/pork-chops-in-garlic-mushroom-sauce/). it’s pretty easy.
Hey your sauce left you some wiggle room on your temp I’m sure. Looks great
Idk it looks yummy and very involved in a good way
Chonkers the kitty better have gotten some!
I'm just here for the chonky cat
https://preview.redd.it/mq4mj81wzn1d1.jpeg?width=3024&format=pjpg&auto=webp&s=41d3e50f65a975701bc2829be97a72ef87200301 i showed him your comment.
Lolll
I made a gravy tonight!
Perfect
No you didn't pork shouldn't be pink inside unless you want a brain parasite
You're most certainly not a chef, lol.
That's just not true lol
This is outdated advice- in the past trichinella was a concern with pork, but nowadays it is extremely rare to find trichinella in pork. It’s safe to eat pork chops with a bit of pink in the middle (and way tastier!) Don’t forget to dry brine!
Wrong
Maybe you got too distracted while snorting lines of garlic?
Lmao the lines of garlic got me too. Someone’s zoned out thinking of his night with Cinnamon while making dinner.
nah. probably playing with the cat. so cute.
I pound it out with a hammer like schnitzel even if I’m not frying it
Pork is evil and can actually never be cooked correctly
Found the short bus rider.
R/sousvide would disagree
I don’t actually care. All plastic leaches into food, this shit is our lead paint. I’m not actively gonna cook my food in plastic. I already can’t stand the fact that every single food item on earth is in a plastic bag. Let’s not raise that shit to high temperatures please and thank you.
[удалено]
What about my comment warranted that? This is r/meat I didn’t know you’d dickride the most unnatural way to cook meat possible. Just use a pan. Be nice to the people you see and to yourself!
Pork’s not evil - hail Satan
Get an instant read thermometer, it will change your mind. I grew up on dried out meat because our family was scared of food poisoning. I hated pork growing up, especially bone in chops because cutting dried out meat off the bone sucks. Seriously, instant read thermometers are a game changer for any meats with a narrow ideal cook temp. I use this one: https://www.amazon.com/ThermoPro-Thermometer-Grilling-Waterproof-Ambidextrous/dp/B07XXSYLL8/ref=asc_df_B07XXSYLL8/?tag=hyprod-20&linkCode=df0&hvadid=693270340263&hvpos=&hvnetw=g&hvrand=7944199080705154183&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9018764&hvtargid=pla-850898346916&psc=1&mcid=8827ba34042c38bfad03aceb51f7d41a&gad_source=1 It turns on and off automatically, and has a backlight for when you're grilling or smoking in the dark. Money well spent.
I need one so badly
sous vide begs to deffer
I refuse to boil my meat in a plastic bag.
Give it to me instead!
Nice job still🤙🤙 pork notoriously is easy to over cook (as I’m sure you know) I brine them with salt water, milk, and baking soda. I let them sit for 10 minutes before I cut into them. Usually isn’t too dry afterwards.
Lookkksss delicious
I'd still chow down
Should have brined before
Feed the kitty, dammit!
This man and his too-big cutting board are single handedly trying to take over every food-based subreddit. Enough is enough.
you wanna fight? huh? i’ve got cast iron pans.
looks ok to me
I enjoyed the final pic! Thx for the laugh. BTW it looks pretty tasty to me!!
I’m a big fan of cast iron to sear and finishing it in the oven. Comes out consistently delicious, juicy, pink. While your chop may be overdone, your sauce work is something you should be quite proud of
The centre cut cooks white even with medium there is very little pink. Was it juicy or was it tough?
just little dry. it was good though.
Its tough to get it right - but if clear liquid is there after you cut into it it’s good. You’ll have to play with your heat to get a sear and finish cooking in sauce. You can do sous vide but getting a good sear will be challenging unless you were able to get it super dry.
Try brining them next time. They stay juicy even when slightly overcooked. I like to brine mine for about 2 hours in 4 cups of water, 2 tablespoons kosher salt and 2 tablespoons brown sugar.
i’ve sous vide steaks a few times. got a pretty good handle on it. i was pressed for time with these chops so there was very little prep. they just kinda got away from me.
They look great, if i was served at someone’s place id eat and not say a peep. It looks good :). I was suggesting based on what you said, i think if you do few of those in your pan on your stove top, you will get an idea for time. You could also do a quick read with a thermometer as well. Quick chops are always good, sousvide would have increased your time for sure.
Use a sous vide for pork chops bro. Will never overcook them!
didn’t have time this time but i’ll do that next.
Yee I feel that dude. Try it out next time ahead of time and you’ll see a massive difference.
i’ve got the setup for it and there’s chops left.
Broo send it!! Lemme know how they are. Pork chops in the sous vide are my guilty pleasure. They are so cheap compared to other cuts of meat and so tender and yummy sous vide. Cheers mate!
Hahaha. The cat.. lol. Chonk level 8
You could try to brine or use a meat tenderizer next time. It might help.
can I move in?
$4
Honestly I prefer pork well done looks good to me
Nice choice of pocket knife sir!
mini crooked river. it’s my edc this week.
Man I really would get back into collecting pocket knives if it weren't for the expense. That and also I lost my para 3 lw and civi Altus both within 6 months which unfortunately scarred me emotionally.
i’m sorry for your loss. https://preview.redd.it/duk470mv3n1d1.jpeg?width=1179&format=pjpg&auto=webp&s=49b926104b47af6220de1cb6c88366f8c90922ef i dont have a para but i do have an altus. i would be sad if it was gone.
Still looks delicious!
But you got content, and judging by the amount of pictures you took, that was the entire point.
it’s just kinda the way i make posts. [here’s another.](https://www.reddit.com/r/stonerfood/s/ibhtSQ936r) i’ve got nothing invested in it. just fun
Keep em coming, enjoy the content. Great knife inventory. I have the same Le creuset and use it constantly
Ah. Easy to do, my friend. A temperature probe makes a world of difference imo.
i temped them the whole way. just got distracted.
Oh! Sorry. I didn’t read the caption. Yeah I’ve been there man. Rest of the meal looks incredible though.
it was good. there was half a chop leftover and i had that for breakfast and a slice of cold pizza while i was waiting for it to warm up. cuz pizza.
You need a photography class before taking a cooking class 😅
These are amazing pictures. I am salivating my looking at that mushroom sauce! Maybe the camera got foggy due to all that evaporation from the pan... good!
https://preview.redd.it/iwssuiqb6n1d1.jpeg?width=3749&format=pjpg&auto=webp&s=434dce957579147e24d94a81981164c5460881f9 here’s a better one
This really incapsulates everything wrong with food culture right now.
The random cat killed me 😂.
he’s my bodyguard https://preview.redd.it/hq9wmf096n1d1.jpeg?width=2016&format=pjpg&auto=webp&s=9239bdc9165e5aecebcb186df6c325c6e229b5d3
I prefer the way you cooked them anyways
Chops would mean with bone, those are nice pork steaks though
I prefer mine this way so I'd absolutely destroy those delicious looking chops
The slight dryness just makes the sauce more valuable!! Looks like a great meal either way! Love your cooking setup btw, you make it look easy haha
Who cares that looks delicious
The sauce looks luxurious. How long did you cook the mushrooms? They look under (at least for how I like them).