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pork chop - how'd this happen? - Printable Version +- MacResource (https://forums.macresource.com) +-- Forum: My Category (https://forums.macresource.com/forumdisplay.php?fid=1) +--- Forum: Tips and Deals (https://forums.macresource.com/forumdisplay.php?fid=3) +--- 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. |