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+--- Thread: pork chop - how'd this happen? (/showthread.php?tid=275144)
pork chop - how'd this happen? - Fritz - 02-27-2023
decided to try the oven probe and reverse sear a pork chop.
set the probe for 110º in a 300º oven.
Took too long so I checked it with my Thermapen.
175º, should have been a dry awful piece of leather worthy of the trash and little else.
But it wasn't. It was tasty, moist and pretty tender.
The only prep I did was let it marinate in citrus, onion, garlic & ginger for about an hour.
I even seared for a minute more when I took it out of the oven (what the hell). Poured the marinade and some butter on and a little spice mixture.
What the f?
It ain't the thermapen, it was 175º.
Should I buy a lottery ticket?
Re: pork chop - how'd this happen? - mrbigstuff - 02-27-2023
300f is still a pretty low temp. The way to cook pork. Next time smash it and make schnitzel.