I buy pork chops or a pork loin in bulk and then freeze portions to be thawed when needed. Usually when buying pork chops in bulk you get a few underneath items that are only good for cut ups to use in chili or other hamburger helper style dishes. I also save the bones for when i am making a meat sauce or stock that could use added flavor. Today i will use them to make a stock for boiling potatoes into mashies.
I have now had to add more porkchops per bag because the little one is already able to eat a whole pork chop and she is not even 2. The extra pork in the bag was causing me to have to microwave in order to dethaw witch i try to avoid whenever possible. Pork chops taste like pork chops and can go down hill fast. The meat dries out so fast and needs to be fully cooked it really can be a pain. Taking all this into account I have found the ULTIMATE solution....
brining i saw this somewhere but the solution thaws meat quickly, adds flavor and keeps the meat moist. I use 1/4 cup sugar, tblspn salt and a bay leaf in a 1 gallon bag with water covering pork completely when all the air is out of the bag. I typically start in the morning and will have to move the meat to the fridge once thawed around lunch. I have cut back on Salt in brine so that I dont feal guilty about adding season salt before cooking. I really suggest BRINING it is a great tool to add to the recipe box.
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