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Need pork chop advice

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Need pork chop advice

Sarah C | Mar 28, 2006 01:51 PM

Last time I cooked pork chops they came out dry. Recently I read an article in Cook's magazine that suggested brining them first, so they are basking in the brine but now I don't know where the magazine is, so how should I cook them tonight? Do I saute quickly at high heat, or simmer slowly? They're about 2/3 inch thick pork loin chops from TJ's. Cook's suggested a quick half hour brining in an extra salty solution, but I made a more traditional brine this morning.

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