Say goodbye to dry and flavorless pork chops! Masterchef John Zhang shares a few simple tricks on how you can make juicy and tender pork chop at home with step by step instruction. Plus, a special dip / sauce recipe with pair with the pork chop.
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When cooked properly, a nice thick pork chop can be an incredibly delicious, tender, juicy, and versatile cut of meat.
1. For most pork chop preparations, look for bone-in pork chops about 1.5-inches thick. Why go with bone-in? Well, the bone actually slows the cooking time for a few minutes, which makes a great difference.
2. Don’t cook chops straight from the refrigerator. Thirty minutes before you plan to cook, take the pork chops out of the fridge. The time out of the refrigerator lets you bring the meat up to room temperature, which helps the pork cook more evenly throughout.
3. Marinade the meat: a great pork chop marinade that will make your pork extra juicy with a terrific savory flavour.
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