I finally like pork

[szasz]

After too many dry and tough ones, we finally hit on the right way to cook pork rib chops.

I was always a little leery of pan-cooking these things, since it's so hard to get thick meat to cook properly all the way through. But we found a promising recipe and it worked very, very well. It involved searing the chops for about three minutes on each

Comments

[sasquatchdjh]

I made some of the best pork ever. I thought I bough ribs, but i bought rib loin....well I dumped them in a slow cooker with a jar of tomato sauce and water to cover them and cooked them for 4 hrs. REALLY tasty the first night, and the next day REALLY good. Just pulled apart wonderfully, and went well with pasta.

[szasz]

Sounds like that has many of the elements of a braise. I bet you could do even better with a good dry rub on it and THEN doing that. Braising can make really amazingly tender meat since it breaks down all the connective tissue.

[omegabeth]

Have you tried brining them? Most modern pork is so lean it's really difficult to get a nice caramelization going on without killing it, so I brine all chops except locally-raised heirloom (read: not bred to be the other white meat) sorts.

[szasz]

That's what was so great about that butter braise; it made a lovely crust and caramelized the garlic cloves, and the meat was actually quite tender.

I hadn't thought about brining pork, though; perhaps we'll try that the next time we do a recipe in which we haven't had success.

[sikibobjones]

recipe? it sounds good...