Hello again! This cook blogger (clogger? coogger? No…) still exists!
This is short, sweet, and to the point. I have finally found a way to cook pork chops that do not disappoint me. Previously, I managed very dry chops. Dry chops are great if you are trying to make a saddle, shoes, or want to show someone how much to dislike them joining you for dinner. Moist, savory chops are how you tell your mouth that you love your taste buds.
My chops have been about 1″ – 1-1/2″ thick. Obviously, this needs to be altered for thinner chops.
- Use an oven-safe pan (like cast iron)
- Heat about 2T oil in a pan; get it warm, but not smoking
- Preheat boiler to High
- Set top rack to one position down from the top
- Rinse chops; pat dry; sprinkle with salt
- Place in pan, salted side down; cook for about 4 minutes this way
- Crank burner to high
- Salt current-upside of chops. Dash with a bit of pepper and rosemary*
- Flip and cook for about 3 minutes
- Stand chops on their fatty side (or non-bone side) and cook for about 2 minutes
- Place chops salt/pepper/rosemary side down; pepper and rosemary the current up-side
- Place chops in oven and cook for 4 minutes
- Flip chops; cook for 3 more minutes
- Remove and let rest for 3-5 minutes
Enjoy very moist, savory chops.
A variation of this, which is where I started is the following, adapted from an Alton Brown recipe:
- Adjust oven racks to have to lower rack one up from the very bottom; and top one down from the very top
- Set broiler to high
- Use an oven safe pan
- Oil the chops, lightly coat with salt, pepper, and I always add rosemary
- Cook for 3 minutes on the lower rack; flip and cook for 3 more
- Cook for 3 minutes on the upper rack; flip and cook for 3 more
- You might want to do 4/4/3/3 for better doneness; sorry, only experience will guide this
- Cover and rest chops for 3-5 minutes
- Again… enjoy.
* See, there’s that rosemary thing.
The bread recipe I keep carrying on about has other variations that I haven’t fulled explored. Recently I attempted rolls and felt like I had a whole new Class Trait that I’d never explored. Of course, learning more that baking is scientific, I carefully measured things out to yield 24 rolls. The original recipe calls for about 12 rolls from the entire dough but I decided that those Troll-sized rolls might be a bit too much to go with a meal. My current pattern is to take half of the dough and make a loaf of bread, and then use the other half to make 12 rolls in an 8×13 pan. The pan helps the rolls keep a taller profile; I tried half of the original batch on a cookie sheet and they rolls were more the shape of mushroom caps.
The rolls are simple (following my 1 loaf, 12 rolls method here): divide half of the dough into 4 equal parts. Using a scale here helps. Then divide each of those lumps into 3 equal parts; using an even smaller scale here helps. This may sound a bit retentive, but it helps the rolls to bake evenly. Bake for 25 minutes at 350F. Let cool until safe to handle, and I usually remove them from the pan with a plastic spatula (won’t scrape the pan) and then cool on a cookie rack. These can be frozen just fine.
Baking is science, not improv.
My results so far:
- Wheat recipe: nice light rolls.
- Spent-grain recipe: dense rolls; not interested in repeating.
- Molasses wheat rolls: I can see why these were a cousin’s favorite
I may repeat the wheat rolls with some rosemary in them. I’m a wee bit of a rosemary addict. (Tip: don’t snort it…)
I imagine these rolls could be replicated with other bread starters. Eh? Eh? (Let us know how it turns out…)
My most recent loaf was the best to date.
Meteil (less than 50%) rye baked as a “hearth” (not in a pan) loaf with caraway and onion flake.
The key? Spraying the crust with water at 2 minute intervals for the first 6 minutes (aka: 4 total sprayings,1 as it first goes in) to produce significant crunch.
Also, I stopped punching down to achieve a second rise before panning. I seem to have been exhausting the levin and thus creating dense final loaves with little to no oven spring.
Additional final adjustment was realizing that I was working so hard to make the dough not be “messy” that I was working in too much flour which (a) taxed the levin too much and (b) reduced available moisture to out-gas steam during baking.
Crust on the very brink of burning ends up with deep flavor and crunch
By foregoing a second rise and relying on the flavor development from the slow fermentation pre-dough portions, a much lighter crumb is possible