(no subject)
Well I don't exactly have anything interesting to write about nowadays so I figure I'll update everyone with my culinary experiments. Let me give you a little background information first. I love to cook, but I've never been taught by everything I do is usually experimental. Something turn out quite well which I'll tell you about, but others are complete disasters. Anyway, today I experimented with grilling porkchops.
Grilling porkchops? Yeah, it doesn't sound that difficult but I never just try to experiment with simple things, I like to complicate things which is why I end up with so many disasters. Anyway, let's begin:
I began with four porkchops. I defrosted them in a sink full of warm water. While defrosting I filled a large cake pan 1/4 full of apple juice, then I poured in some honey in a wavey/swirly design so once I submerged the porkchops they could be evenly distributed with a bit of honey. After the pork chops were defrosted I cleaned them and then proceeded to dry them, a stupid and most likely useless step as I submerged them in the apple juice/honey mix right after.
I then took some margerine and dropped a tablespoon into the middle of the cake pan and using a basting brush I rubbed the top of the porkchops with margerine and rosemary/basil rub.
I let the porkchops sit in the marinade for about fifteen minutes while I got the grill up and running and at the appropriate high heat I was looking to cook them with. Once the grill was nice and hot I threw on my chops but kept the marinade that I had them soaking in and continued to baste each side of the porkchop every time I flipped. I was hoping the applejuice/honey/butter could make a nice glaze on the chops. I was only partly successful with the glaze idea, it was a very thin glaze, tasty though.
So anyway, I grilled continuing to baste every time I flipped until the porkchops were nice 'n done. They were delicious. I also tried to grill sliced apples with brown sugar on them but they turned out to be a disaster.
Grilling porkchops? Yeah, it doesn't sound that difficult but I never just try to experiment with simple things, I like to complicate things which is why I end up with so many disasters. Anyway, let's begin:
I began with four porkchops. I defrosted them in a sink full of warm water. While defrosting I filled a large cake pan 1/4 full of apple juice, then I poured in some honey in a wavey/swirly design so once I submerged the porkchops they could be evenly distributed with a bit of honey. After the pork chops were defrosted I cleaned them and then proceeded to dry them, a stupid and most likely useless step as I submerged them in the apple juice/honey mix right after.
I then took some margerine and dropped a tablespoon into the middle of the cake pan and using a basting brush I rubbed the top of the porkchops with margerine and rosemary/basil rub.
I let the porkchops sit in the marinade for about fifteen minutes while I got the grill up and running and at the appropriate high heat I was looking to cook them with. Once the grill was nice and hot I threw on my chops but kept the marinade that I had them soaking in and continued to baste each side of the porkchop every time I flipped. I was hoping the applejuice/honey/butter could make a nice glaze on the chops. I was only partly successful with the glaze idea, it was a very thin glaze, tasty though.
So anyway, I grilled continuing to baste every time I flipped until the porkchops were nice 'n done. They were delicious. I also tried to grill sliced apples with brown sugar on them but they turned out to be a disaster.