Wotak
You + Fava Beans = Yum   SSHOLE |
Posts: 1740 Registered: 5/27/2005 Offline
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5/24/2009 at 16:27 |
Lemon Chops -n- Rosemary Taters
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Chops:
10 Bone-In Pork Loin Chops - 3/4 to 1 inch thick
Brine:
1/4 cup salt (1/2 cup if you use jewy kosher salt)
1 cup brown sugar
4 small yellow onions, diced
1 handfull of diced garlic chives (8 cloves of garlic, peeled crushed and chopped)
1 lemons worth of zest
2 tablespoons rosemary leaves
1 tablespoon crushed red pepper
2 tablespoons whole black peppercorns
10 cups boiling water
For grill or skillet:
Olive oil
Lemon Pepper
You will need a flat iron grill or a big iron skillet and a cookie sheet.
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Taters:
6 potatoes
6 yellow onions
2 1/2 tablespoons olive oil
2 tablespoons lemon pepper
2 teaspoons seasoned salt
1 tablespoon crushed rosemary
fresh ground black pepper to taste
You will need a cookie sheet.
How To:
Day One - Brine:
Because we're going to brine these chops to make them truly moist and delicious, this is a two part recipe. On the first day you brine, on the second you cook.
To make the brine, chop the garlic chives (or garlic) and onions nice and small. You don't quite need to mince them but a rough dicing is good. You're going for surface area. More surface area equals a better flavor infusion into your brine.
Grate the zest off the lemon with a potato peeler. A whole lemon's worth of zest is good for this recipe. Just keep scraping it until the whole peel is pretty much gone.
Bring water to a boil in a deep pot and add the sugar and salt, then all of the solids. Measure them out beforehand so you can dump everything in at once because you don't want to let it boil for more than a minute or two as that just mushes your greens and you'll hate yourself when you have to pick excessive amounts of them off the chops before cooking.
Stir everything in and cut the heat. Let your brine completely cool to room temp. While it's cooling, bring your chops out of the fridge and let them get to room temp as well. They should both be about the same temp for the next step. You'll get a better brine infusion into the meat that way. I'm not sure why, but you do. Perhaps our resident scientist can tell us why?
When the brine is completely cool, immerse the pork chops into it, one at a time. I like to put them in one at a time because that way I know that 100% of the surface was wetted as they went in and there won't be any pockets of air between the chops. Use a plate to weigh them all down so they stay completely submerged.
Cover it up and throw it into the fridge to mingle for 24 hours.
Day Two - Get Cookin'
Preheat oven to 450°F.
Start your taters by peeling and quartering your onions. You want them in big chunks so they don't all burn up.
Wash and cut taters into nice bite sized chunks. Leave the skin on.
Put the onions and tater in a large bowl and put the oil on them, then cover with spices.
I like to use a smaller bowl that will just fit inside the larger one to allow me to shake the mixture like a margarita. It covers great that way.
Put that on a sheet and throw it in the middle of the oven. Set your timer for one hour. We want to get them nice and crispy.
Now, you can take a few minutes to set the table, scratch your ass and maybe drink a beer because you don't need to start the chops until the taters have been cooking for 30 minutes.
Preheat your flat iron, ot skillet to highest heat and when the taters have been cooking for 30 minutes start searing chops. You want them to turn golden brown. It won't take long, maybe 4 minutes or less per side.
Once they're seared, put them of a sheet. They should look like this.
When they're all seared, and the taters have 15 minutes left to cook, throw the chops in the oven on the rach beneath the taters.
Once the taters are done, the chops will be too.
Toss on some minced chives and tomato for garnish and enjoy!
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"clear evil liquids. tasty." - mundhra
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BeachGoat
DARTH MENSES  Posts: 474 Registered: 10/31/2003 Offline
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5/24/2009 at 16:36 |
The pig is a wonderful animal.
Brine works better room temp because of the porosity of the fat. |
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Clavis_Apocalypticae
Beautiful Puppet of Chaos  SSHOLEPosts: 1008 Registered: 5/16/2004 Offline
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5/25/2009 at 16:38 |
Nice one. Thank you for sharing.
P.S. Fork on the left, knife on the right, you uncivilized kanigget.
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Some people get rich.
Others eat shit and die. |
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JohnLenin
Broseidon, lord of the brocean.  SSHOLEPosts: 1372 Registered: 7/8/2005 Offline
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5/25/2009 at 16:49 |
This looks good. You lost me with tomatoes as garnish, but the rest is nice.
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Wotak
You + Fava Beans = Yum SSHOLEPosts: 1740 Registered: 5/27/2005 Offline
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5/25/2009 at 19:22 |
JohnLenin: This looks good. You lost me with tomatoes as garnish, but the rest is nice.
Anytime I cook a meal with lots of starch, I like to add a bit of acid to help digest it.
Clavis_Apocalypticae: Fork on the left, knife on the right, you uncivilized kanigget.
As long as the plate has good food on it, I don't care where the shovel and machete are located, as long as they're within reach.
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"clear evil liquids. tasty." - mundhra |
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BigDinWaunakee
SENATOR BABYHEAD  Posts: 243 Registered: 1/24/2007 Offline
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5/26/2009 at 14:42 |
You gotta love how Wotak presents his recipes. Great pics, good descripts... to you Sir Wot, I raise my beer and fork.
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dent
Slipping it into the wrong hole any chance I get  SSHOLEPosts: 1219 Registered: 10/20/2004 Offline
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5/26/2009 at 15:39 |
Fuck, I wish i knew how to cook.
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"My teacher was walking closely behind me, so i abruptly bent over feigning tying my shoelaces, using my clenched buttocks to batter his groin area" Nurglets |
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Wotak
You + Fava Beans = Yum SSHOLEPosts: 1740 Registered: 5/27/2005 Offline
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5/26/2009 at 18:42 |
dent: Fuck, I wish i knew how to cook.
There are some good recipes here on the Swarm, bro. Just dive in and start cookin' with some of them and you'll find out that cooking isn't all that fucking hard. It's actually quite relaxing.
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"clear evil liquids. tasty." - mundhra |
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mundhra
dread pirate neckbeard  SSHOLEPosts: 1847 Registered: 3/25/2002 Offline
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5/26/2009 at 20:13 |
Wotak: dent: Fuck, I wish i knew how to cook.
cooking isn't all that fucking hard
this
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DINOSAUR RACER 2: We're probably not going to win any prizes, but if you think about it, neither are you. |
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godevillivedog
Huh??? I get to title a foreskin???  SSHOLEPosts: 171 Registered: 3/24/2005 Offline
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5/27/2009 at 00:33 |
No beans??? |
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GrapeApe
Crisco Fux  SSHOLEPosts: 231 Registered: 10/20/2005 Offline
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5/27/2009 at 02:00 |
damn that looks good. |
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jwalker
Token Discordian  SSHOLEPosts: 1059 Registered: 8/6/2005 Offline
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5/27/2009 at 05:51 |
I tried it - I liked it!
Ran out of onions - subst portabello shrooms and carrots.
(mmmm....roasted carrots)
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dent
Slipping it into the wrong hole any chance I get SSHOLEPosts: 1219 Registered: 10/20/2004 Offline
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5/27/2009 at 13:47 |
I should re-iterate. WE NEED A HOW-TO FORUM.
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"My teacher was walking closely behind me, so i abruptly bent over feigning tying my shoelaces, using my clenched buttocks to batter his groin area" Nurglets |
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MstrLance
Honorificabilitudinitatibus  SSHOLEPosts: 318 Registered: 2/7/2008 Offline
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5/30/2009 at 09:16 |
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BigDinWaunakee
SENATOR BABYHEAD Posts: 243 Registered: 1/24/2007 Offline
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6/5/2009 at 04:13 |
The Wot...
Tried it last week. Very good. I brine often, but your recipe was my foray into pork chops... I know, nothing different than any other meat, but to me its different.
Thanks for the recipe.
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