No more overcooking pork chops (or almost burning down the house in the process)
Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below, senior associate web editor Rochelle Bilow confesses overcooking pork chops to associate food editor Rick Martinez. Here’s Martinez's advice for making sure it never happens again. Welcome to__Dear Rick,__I recently bought four, thick-cut, bone-in pork chops for a family dinner.
I know better! I have never been more ashamed! Can you help me atone for this pork chop sin and never eff it up again?I can relate to your four alarm smokehouse. Living in New York in small apartments with small kitchens and hoods that vent backthe apartment can create a cooks' nightmare—a smoke-filled apartment with the FDNY pounding on the front door ready to axe their way in.
But I have a few tricks up my sleeve for getting great color on those chops without accidentally suffocating your guests.: If you have an apartment or house with a lot of windows and a good cross draft, try this. Sear the chop on one side until you get that beautiful brown crust, flip it over and immediately put it on the.
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