This article will begin a new series in CvilleBuzz. I will offer some cooking tips that have helped me survive in the kitchen over the years. Many of these I have picked up from other chefs, while some I have stumbled onto on my own. I hope some of them will be useful to other would-be chefs.
The first tip I offer is how to have juicier pork chops and there are two secrets. First, don’t overcook the chops or they will be dry and tasteless. Pork chops should be a bit pink inside with an internal temperature of 145 followed by five minutes of rest on a platter. The second tip is to brine your chops and make them extra juicy.
Make a wet brine by mixing 1/4 cup of kosher salt and 1/4 cup of sugar with 1 quart of water. Let the chops soak anywhere from 20 minutes to an hour and a half. Rinse and dry them off and cook with your favorite method. They will be tender, juicy and delicious.
