How do I prepare this so that it's actually good? I'll post results.

How do I prepare this so that it's actually good? I'll post results.

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  1. 3 weeks ago
    Anonymous

    Hard to tell how thick it is from your pic, but it's a good looking pork chop. If you can wait a day, salt it heavily and leave it uncovered in your fridge overnight. When you're ready to cook it, add pepper. Add vegetable oil (or canola or whatever) to a skillet and heat until shimmering. Lay the chop in and turn frequently until the interior temps about 140°. Remove from heat and rest for about 5 minutes. It'll be juicy and delicious.

    • 3 weeks ago
      Anonymous

      Won't it be bland and flavorless if I just season it with salt and pepper? Don't I have to add spices and shit or marinate it or something?

      • 3 weeks ago
        Anonymous

        Not at all. I personally like pork chops that taste like pork, so I stick to plenty of salt and a restrained amount of pepper.

  2. 3 weeks ago
    Anonymous

    >open that bad boy up
    >hit it with a paper towel if it's extra slimy
    >slap some pork spice rub on that bad boy, I use Daves or whatever other cheapshit premixed one if I find them on sale but it's easy to make with a solid spice rack stocked at home
    >heat oven to 350 and cast iron to medium
    >slap that expensive olive oil in the pan and slap the pork in there and sear both sides and cut stove heat
    >transfer to oven for however long you feel comfortable, lets say 20ish minutes frick it I don't time these things
    >plate and garnish it with some bullshit
    >perfection every time

    • 3 weeks ago
      Anonymous

      350 celsius sounds kinda high though

      • 3 weeks ago
        Anonymous

        Oh ha ha pretending to confuse units of measurement when the intended ones are obvious from context, har har, how droll, lol, lmao even.

        • 3 weeks ago
          Anonymous

          the entire world uses the same system of measurement except for one backwards backwater, conform or shut up

          • 3 weeks ago
            Anonymous

            >T.

            • 3 weeks ago
              Anonymous

              >t.

              • 3 weeks ago
                Anonymous

                >t.>T.

              • 3 weeks ago
                Anonymous

                >t. >T.

          • 3 weeks ago
            Anonymous

            >go to american website
            >autism flare from american unit of measurement

          • 3 weeks ago
            Anonymous

            Original guy who said 350 here, if you can't infer measurements feel free to cook it at 350 K instead and get food poisoning you moron.

            • 3 weeks ago
              Anonymous

              ah kelvin, of course, the cook's measurement of choice for temperature
              worlds smartest american

  3. 3 weeks ago
    Anonymous

    Treat it like a steak, basting, resting, etc.

  4. 3 weeks ago
    Anonymous

    Cram

  5. 3 weeks ago
    Anonymous

    Open, dry, salt both sides, let sit in fridge uncovered for an hour (best on a cookie rack or something).
    Take out, season, let sit until room temp.
    Hot pan, sear both sides, baste with butter garlic and shit turning frequently for about 5 - 6 minutes. Finish in 400 degree oven until it's 145 or so, let rest.

    That's how I do all my chops, usually about an inch inch and a half thick.

  6. 3 weeks ago
    Anonymous

    cut the meat off the bone. chop it up into pieces and add it to a blender along with salt, sugar, xantham gum, potato starch, vegetable oil and garlic powder. form into a oblong patty, bread it and pan fry it to a nice golden brown. then dip it in mixture of bbq sauce, ketchup, high fructose corn syrup and soy sauce. Put it in between bread and you have the average americans favorite patriotic meal, the mcrib

  7. 3 weeks ago
    Anonymous

    Whatever you do, sear that fat strap first. It will give you plenty of grease to cook it. And it will be delicious.

  8. 3 weeks ago
    Anonymous

    salt, pepper, sear covered on medium until an orange caramelization appears

  9. 3 weeks ago
    Anonymous

    salt pepper sear make pan sauce

  10. 3 weeks ago
    Anonymous

    s+p, stovetop, boof. in that order

  11. 3 weeks ago
    Anonymous

    That is the sweet looking ribeye!

  12. 3 weeks ago
    Anonymous

    pour several bags of cheddar into a pot, let them come to a boil
    put the steak into the boiling cheese
    let it cook for 10 minutes
    take steak out and sear
    take some of the cheese and pour it on the now perfectly cooked medium rare steak

  13. 3 weeks ago
    Anonymous
  14. 3 weeks ago
    Anonymous

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