Comments on: Tuesday Tip: Quick Cooking Pork Chops

In reply to admin. I just wanted to say kudos to you for taking that feedback in stride. Some peop...

https://www.andiemitchell.com/tuesday-tip-quick-cooking-pork-chops/#comment-129630

So my new favorite kitchen tool is a lodge brand cast iron grill pan that goes over two burners or onto the grill etc. I cooked,not pork chops, but a Boston butt that my mom got the butcher to cu...

https://www.andiemitchell.com/tuesday-tip-quick-cooking-pork-chops/#comment-101319

Awesome tip! I am especially happy to read this because I plan on making pork chops tomorrow night for my BF <3

https://www.andiemitchell.com/tuesday-tip-quick-cooking-pork-chops/#comment-101281

Searing is the best flavor booster, but I like to brine pork (chops or otherwise) and pretty much every other kind of meat. Mix 1 qt. apple or orange juice with 1 c. salt or half salt, half sugar...

https://www.andiemitchell.com/tuesday-tip-quick-cooking-pork-chops/#comment-100812

In all my years of cooking, I've yet to make pork chops. Perhaps I will need to remedy this next week!

https://www.andiemitchell.com/tuesday-tip-quick-cooking-pork-chops/#comment-100785

In reply to foodie science. Foodie Science, thank you!!! That makes a lot of sense. I will order t...

https://www.andiemitchell.com/tuesday-tip-quick-cooking-pork-chops/#comment-100783

In reply to foodie science. Fantastic explanation and resource! Thank you! Andie

https://www.andiemitchell.com/tuesday-tip-quick-cooking-pork-chops/#comment-100779

In reply to Lynn. An excellent reference book on the science of food and cooking is ON FOOD & COOK...

https://www.andiemitchell.com/tuesday-tip-quick-cooking-pork-chops/#comment-100774

Hmmm. I'm intrigued by the comments that a high heat sear doesn't "seal" the meat, or that it can't. I understand that the food would continue cooking through the crust that it makes if you left ...

https://www.andiemitchell.com/tuesday-tip-quick-cooking-pork-chops/#comment-100761

I do the same thing with chicken! I think it does keep the moisture in the meat. Especially when you allow it to rest after cooking. I don't know the scientific shenanigans, but I do know that th...

https://www.andiemitchell.com/tuesday-tip-quick-cooking-pork-chops/#comment-100741