hahahaha. That is so awful looking. I’m sorry, anon, but that’s really funny. >dried out pork chop with zero sear >a dash of old wrinkly lettuce >plain over cooked stuck together spaghetti
If you had just prepared each of those with a little more care it would be fine but you totally fucked everything up.
I've never tried to make a crispy porkchop but I assume the process is similar to making a crispy pork belly, i.e. try to dry it out as dry as possible. Wipe it off before putting it in the oven, covering it generously with salt and finishing it off in high heat.
I don't need the rind to be crispy on the chop, but what is the best way to get it crispy after removing it from the chop either before or after cooking.
cook it on its side before you finish. might be flatter contact with the pan if you cook the skin side first, or maybe it will just fall over. gonna have to try it out and see what works best
The fuck are you doing cooking it in a pan. You bake pork chops. Just like you bake chicken and beef tenderloin and ribs and just about everything except eggs, bacon and sausage.
if everything fails:
cut it off
put in pan on medium heat with a little oil
flip it from time to time as this can take 20 minutes
remove when crisp and plate with your chops
Pat it dry. Salt it to draw out moisture. Leave in fridge overnight. It's all about drawing out the moisture from the skin. Poking holes in it with a fork before salting could help.
Cut it off, fry in pan first until fat is all rendered out and it becomes crispy, proceed to fry porkchop in it's own fat to desired doneness, serve together?
apply heat
>apply heat
YOOO WTF I CAN JUST LIKE DO THAT???
It really isnt difficult. You just put it in your crisper.
I hope you're eating the fat from the adventitia
It's the beds part
Obscenely bad pork chop. That whole plate looks remarkably bland. What the HELL is your problem?
that chop was moist and delicious and you're a complete fag that's my problem
Okay, boomer. Enjoy your disgustingly bland and boiled pork chop.
That looks fucking disgusting lmao boiled pork chops with plain spaghetti and lettuce, are you serving time in fucking county jail or some shit???
Culinaly be lacking lately
hahahaha. That is so awful looking. I’m sorry, anon, but that’s really funny.
>dried out pork chop with zero sear
>a dash of old wrinkly lettuce
>plain over cooked stuck together spaghetti
If you had just prepared each of those with a little more care it would be fine but you totally fucked everything up.
I've never tried to make a crispy porkchop but I assume the process is similar to making a crispy pork belly, i.e. try to dry it out as dry as possible. Wipe it off before putting it in the oven, covering it generously with salt and finishing it off in high heat.
Use tongs, sear the rind by holding it there. Use the fat to sear a crust onto both halves of the chop, then bake it.
I don't need the rind to be crispy on the chop, but what is the best way to get it crispy after removing it from the chop either before or after cooking.
Pork chops are bit too “porky” tasting, if you know what I mean.
Season liberally with salt and put it on a rack in the fridge for 24 hours. Use hot cast iron.
cook it on its side before you finish. might be flatter contact with the pan if you cook the skin side first, or maybe it will just fall over. gonna have to try it out and see what works best
The fuck are you doing cooking it in a pan. You bake pork chops. Just like you bake chicken and beef tenderloin and ribs and just about everything except eggs, bacon and sausage.
Don't you kiddie fuckers know anything? BROILER. PORK CHOPS ARE FINISHED BAKING UNDER THE BROOIILLLLER.
See
You dumb, bitch, ass.
Trolling is not allowed here.
Bake the pork chops and put it under the broiler.
Okay, boomer. Think what ever you want. I gave him better, and faster advicr than you ever could.
OK zoomer. Also no.
Psh, nice cope boomer zoomer karen darren.
Yes, you should cope with your defeat. Good day to you. ಠ_ರೃ
Classic cope post from the boomer zoomer. CLASSIC
if everything fails:
cut it off
put in pan on medium heat with a little oil
flip it from time to time as this can take 20 minutes
remove when crisp and plate with your chops
Try baking at 500/550 F
Pat it dry. Salt it to draw out moisture. Leave in fridge overnight. It's all about drawing out the moisture from the skin. Poking holes in it with a fork before salting could help.
>How do I get my pork chop rind to be crispy?
Cut it off, fry in pan first until fat is all rendered out and it becomes crispy, proceed to fry porkchop in it's own fat to desired doneness, serve together?
Wok, heat, oil
Throw some cooking wine and ginger on it.