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…)
While I based this recipe very heavily on this (http://www.simpleveganrecipes.co.uk/index.html?recipe=recipes/vegan-nutroast-recipe.html), I am going to write it according to the minor changes I made. The printed version is a little funnier because it reads “bread made into crumbs” while the online recipe reads simply “breadcrumbs”. Since I make a fair amount of bread, I used actual crumbed bread. I think the various chunks of bread provided a more interesting texture than if I had used packaged breadcrumbs. Of course, with the latter it is also difficult to tell if they are truly vegan.
- 1t olive oil
- 1 onion, chopped small (but not diced)
- 1 grated carrot (I shredded it with a peeler)
- 1 green pepper, chopped
- 1 stick of celery, chopped
- 2oz. sliced mushrooms, chopped — about 1/4 cup
- 8 oz. chopped mixed nuts — about 1 cup
- 1 oz. (25g) wheat flour — about 4t (I’ll confirm later and update)
- 5 fl. oz. (125ml) vegetable stock
- 2oz. (50g) breadcrumbs — about 1/4c
- 1T Mixed herbs — I used rosemary, sage, and basil at 1t each
- 1/2t salt (or to taste)
- 1/4t pepper (or to taste)
Preheat oven to Gas Mark 5 / 190 °C / 375 °F.
Heat the oil in a pan and saute the onion until translucent (5-10 minutes). Add pepper, celery and mushrooms and saute for 2 minutes — only trying to bring them up to temperature. Add the grated carrot and saute for one more minute. Remove from the heat, add the flour and stir. Add vegetable stock, nuts, breadcrumbs, mixed herbs and a little salt and pepper, and mix well. Grease the inside of a loaf tin. Put the mixture into the tin, pressing it down with a spoon. Bake for 40 minutes.
As with so many adventures, my very first step (bite, in this case) resulted in a “this isn’t what I bargained for”. For some reason, I was expecting something more like a “meat loaf” from this, but it was nothing like it. This was a “roasted nut casserole”. I think the next time I will subject the nuts and mushrooms to a joy ride in the Machine of Whirling Blades to get a more granular texture out of them. Perhaps that would help it be more “loafy” in texture. An Ooze of Vegetable Broth (aka a gravy) might help as well.