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Pork: A Berkshire strip-chop from D'Artagnan


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Anyone else marinate pork chops before cooking? I don't always bother, but I've done the comparison between marinated and control: much juicier and more tender. Usual oil, dab of vinegar or citrus, herbs to taste. Maybe makes sous vide less necessary? Don't know; but worth trying.

 

We no longer marinate but usually brine a chop of questionable internal fat.

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12 oz chop from the short loin, 4 chops for $37 from D'Artagnan     http://www.dartagnan.com/berkshire-pork-ny-strip-chop-bone-in/product/PORBER027-1.html?cgid=pork&dwvar_PORBER027-1_freshFroz

Definitely need a good fan for that. And, perhaps a slotted base on which to put the chicken, so the fat drains down and out of direct heat.

We no longer marinate but usually brine a chop of questionable internal fat.

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  • 4 years later...

My corner butcher is finally carrying Korobuta pork.    This stuff is such a treat.    Just salt and pepper and plop in a smoking pan.    Pink and juicy interior.    About $12 a chop.

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