Mr. Orph's Kitchen - Latest comments on Maple Brined Pork Chops with Dijon Mustard Sauce

Flanboyant Eats [Visitor] in response to: Maple Brined Pork Chops with Dijon Mustard Sauce

Flanboyant Eats [Visitor] — Wed, 26 Mar 2008 14:15:26 +0000

D,

4 hours!?!?!?! Are you serious?? Can I teach you how to use
a pressure cooker?!?!

Don't do pork, so I really can't comment but the beans you describe sound really good...

Pixie [Visitor] in response to: Maple Brined Pork Chops with Dijon Mustard Sauce

Pixie [Visitor] — Sun, 23 Mar 2008 06:00:04 +0000

Bring out the PORK! I don't cook pork too often and I think it's time I start experimenting with it. Enjoying your blog, btw.

Donald [Member] in response to: Maple Brined Pork Chops with Dijon Mustard Sauce

Donald [Member] — Sun, 23 Mar 2008 02:54:46 +0000

Ruth - Do try those Rancho Gordo beans. They are the absolute best and they don't pay me to advertise!

Jaden - I can't stand those packs. I once brined a thick pork chop from Sam's Club that was enhanced. Waaaaay too salty. I know better now.

MaryE - Thanks. The brining is always a good thing especially when grilling. Makes a big difference.

Bobby - Thanks. This was the first time I've ever done the cold pan method and absolutely yes there was a difference. They didn't brown as much as if I was to do a sear but they were the most juicy I've done.

Bellini - Thanks! And they did. Even after a quick microwave at work for lunch, I was cutting with ease with plastic!

Bellini Valli [Visitor] in response to: Maple Brined Pork Chops with Dijon Mustard Sauce

Bellini Valli [Visitor] — Sat, 22 Mar 2008 18:51:17 +0000

Good advice about the brining Donald. These chops would just melt in your mouth

Bobby [Visitor] in response to: Maple Brined Pork Chops with Dijon Mustard Sauce

Bobby [Visitor] — Sat, 22 Mar 2008 15:23:16 +0000

Donald,

This looks great. Very informative post as well - I love how you used the cold pan method. Did you notice a big difference?

marye [Visitor] in response to: Maple Brined Pork Chops with Dijon Mustard Sauce

marye [Visitor] — Sat, 22 Mar 2008 14:01:17 +0000

Those look great! The brining is brilliant.

steamy kitchen [Visitor] in response to: Maple Brined Pork Chops with Dijon Mustard Sauce

steamy kitchen [Visitor] — Sat, 22 Mar 2008 12:46:14 +0000

We have a SuperTarget by our house and every pack of beef and pork includes that nasty "enhancer" - gross. The meat looks wet, soggy and nasty.

Ruth E [Visitor] in response to: Maple Brined Pork Chops with Dijon Mustard Sauce

Ruth E [Visitor] — Sat, 22 Mar 2008 10:13:55 +0000

Hey! This looks so juicy and tasty! I've never had these beans before but i'm very tempted now! Great dish Mr Orph!

Donald [Member] in response to: Maple Brined Pork Chops with Dijon Mustard Sauce

Donald [Member] — Fri, 21 Mar 2008 22:35:19 +0000

Hey Claudia - thanks! Actually these chops were from Whole Foods. Sadly I've exhausted all my Lobel's. I am tempted to order more, but unfortunately, it's tax time and my uncle has his hand, no, BOTH hands, out, AGAIN!!!!! I hate this time of year. The chops had a hint of the maple, but only a short brine. Just enough time for the salt, spice diffusion.