Parmesan sounded really flavorful, on the other hand, I got fascinated about the idea of “pork on pork”, i.e., crushed pork rinds used in the topping of my pork chops. I thought the pork chops would stay juicy under a thick, rich topping. This time, however, I wanted to get some fresh ideas on how to prepare the pork chops so that they are really juicy and flavorful as the flavor of the pure pork meat is - let’s face it - quite bland. After all, I often buy organic pork rib chops from the nearest grocery store and prepare them for my family. So, I urgently had to fix this major slip. My Pork Chops with Mustardy Mayo Topping experimentsĪ few months ago, I realized I hadn’t posted any pork chop recipes here on my blog. …for about 25 minutes or until the juices run clear. Sprinkle capers on top if you like (highly recommended!). You are not making a dessert here but just enhance the flavors, so be careful not to add too much stevia. Next, you are going to prepare the coating, so take a small bowl and add the mayo… Take your pork chops and place them into a ceramic or glass baking dish. So, let’s take a look at how to prepare your next dinner: The pork chops should stay succulent and juicy, and overbaking makes them dry and tough.įor the mustard, you can use any type of mustard that doesn’t have any added sugar (or any other carby ingredient) and preferably no preservatives or food additives either. When you prepare the pork chops, check the doneness after 20 minutes to prevent them from overbaking. So, I had to grab regular pork chops - which wasn’t a too bad choice after all! However, at the time I was shooting the photos and the video to this post, the store I usually buy my pork rib chops was running out of them. They are more tender and contain more fat than regular pork chops.
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