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Old 11-10-2019, 03:08 PM   #16
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Default Re: Let's talk pork chops...

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Originally Posted by B.A.Carty View Post
I don't understand the no pink thing?
Is it just old school thinking? or that's how you grew up? scared?

Suggesting the cook temp to medium has been around probably for 10-12 years now and nothing has changed/no big issues.

Big money restaurants have been cooking pork for 20-25 years (or so my brother says) unless specifically told other wise and once again. no big issue.
I never found pink beef tasty. it was too mushy, no texture, aka prime rib. I understand that once temped properly, pink pork is fine.

"Cooking Whole Cuts of Pork: USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 F to 145 F with the addition of a three-minute rest time."

Also....

PORK 145F Frequently Asked Questions (FAQ)

http://www.swiftfreshpork.com/about-...nheit-faq.aspx

Just a hint of pink when it comes off the grill for MY tastes, which will be mostly gone after resting and served. Still will have pink juices.

Last edited by Mista Bone; 11-10-2019 at 03:09 PM.
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Old 11-18-2019, 11:23 PM   #17
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Default Re: Let's talk pork chops...

Any of you ever do smoked chops? The pink ones like the Amish do? Been looking for a recipe for those.
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Last edited by Spook; 11-18-2019 at 11:25 PM.
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Old 11-24-2019, 10:59 PM   #18
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Default Re: Let's talk pork chops...

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Any of you ever do smoked chops? The pink ones like the Amish do? Been looking for a recipe for those.
Not familiar. Have a picture?
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Old 11-24-2019, 11:02 PM   #19
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Default Re: Let's talk pork chops...

I'm still pursuing pork chop perfection. I'm continuing to the pan sear in the cast iron, and finish in the oven. Tonight I cooked some broccolini in the leftover fat mixture with some S&P, garlic, red pepper flakes, and walnuts. Very tasty.

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Old 11-25-2019, 11:31 AM   #20
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Default Re: Let's talk pork chops...

Man you guys complicate stuff.

You want perfect pork chops, roasts and hams?

NEVER buy your pork products from your run of the mill store.
You need to find a butcher that gets the good stuff.

I buy my chops, pork steaks etc...from a little country store.
Wife grew up with the owners/butchers and she knows the farmers who raise the hogs.
Pork steak right off the grill is fork tender and juicy.

Why? They raise it for flavor not stupid extra lean light pink crap in the stores.
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Old 11-25-2019, 03:33 PM   #21
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Default Re: Let's talk pork chops...

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Originally Posted by JSpin View Post
I'm still pursuing pork chop perfection. I'm continuing to the pan sear in the cast iron, and finish in the oven. Tonight I cooked some broccolini in the leftover fat mixture with some S&P, garlic, red pepper flakes, and walnuts. Very tasty.

If that's your portion size I'd starve to death living with you!...lol
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Old 11-25-2019, 03:57 PM   #22
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Default Re: Let's talk pork chops...

I finally broke out my new fish fryer this past weekend, fried up some chicken wings, cheddar peppers, fries and a few butterflied shrimp.

Some of the wings accidentally fell in some hot wing sauce.




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Old 11-25-2019, 08:55 PM   #23
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Default Re: Let's talk pork chops...

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If that's your portion size I'd starve to death living with you!...lol
That was the GF's portion.

We almost always cook a single steak, chop, etc these days. I will typically clean my plate regardless of how much food is on it, so a little prevention goes a long way. I prefer to cook one large cut vs two smaller cuts anyway. Allows me to build a better crust without overcooking.
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Old 11-25-2019, 08:56 PM   #24
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Default Re: Let's talk pork chops...

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Originally Posted by cepx111 View Post
I finally broke out my new fish fryer this past weekend, fried up some chicken wings, cheddar peppers, fries and a few butterflied shrimp.

Some of the wings accidentally fell in some hot wing sauce.

I've never owned a fryer, which is probably good thing. I will be trying a bird on Thursday though.
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Old 11-26-2019, 12:12 AM   #25
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Default Re: Let's talk pork chops...

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Originally Posted by JSpin View Post
That was the GF's portion.

We almost always cook a single steak, chop, etc these days. I will typically clean my plate regardless of how much food is on it, so a little prevention goes a long way. I prefer to cook one large cut vs two smaller cuts anyway. Allows me to build a better crust without overcooking.
I was taught to clean my plate no matter what or how much was on it, besides, there's people starving in China right?
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Old 11-26-2019, 06:04 AM   #26
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Default Re: Let's talk pork chops...

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Originally Posted by Spook View Post
Any of you ever do smoked chops? The pink ones like the Amish do? Been looking for a recipe for those.
I haven't got around to smoking any yet, it's on my list, I usually just buy them from the local butcher, freakin awesome, only way I'll eat pork chops anymore...
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Old 11-28-2019, 12:04 PM   #27
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Default Re: Let's talk pork chops...

I made some in the air fryer a couple nights ago. I was skeptical (we mostly just use our air fryer for items that you would normally put in oil) but had heard of people doing it so I gave it a try. They were pretty darn good & me on the cut of chop was sure to blame for any shortcoming. Give it a try if you have an air fryer! Lorne
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Old 11-28-2019, 03:14 PM   #28
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Easiest way to do an pork chop right is pick it up, walk to the garbage, throw it in and grill up a nice pork shoulder steak!.


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Old 11-28-2019, 03:51 PM   #29
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Default Re: Let's talk pork chops...

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Originally Posted by HAULIN' IT View Post
I made some in the air fryer a couple nights ago. I was skeptical (we mostly just use our air fryer for items that you would normally put in oil) but had heard of people doing it so I gave it a try. They were pretty darn good & me on the cut of chop was sure to blame for any shortcoming. Give it a try if you have an air fryer! Lorne

Do them all the time in my air fryer......make my own dry coating, work in progress on finding exactly what Im looking for.....right now I use a mixture of flour, ital. bread crumbs, touch of old bay and some Cajun seasoning......use the same mixture on chicken thighs in air fryer....
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Old 11-28-2019, 03:56 PM   #30
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Default Re: Let's talk pork chops...

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Originally Posted by Crash Course View Post
Do them all the time in my air fryer......make my own dry coating, work in progress on finding exactly what Im looking for.....right now I use a mixture of flour, ital. bread crumbs, touch of old bay and some Cajun seasoning......use the same mixture on chicken thighs in air fryer....
Old Bay cut with chile powder makes a great pork chop rub
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