![]() Example: Start by cutting or buying at least 1 inch thick boneless pork chops.Marinating will lower the cooking temperature when the marinade meets the hot fat and this will not create the affect of searing that you want. I always season the meat with herbs, then pan sear. When pan searing I do not recommend marinating the pork chops. It is the most complicated in my opinion because you are dealing with high heat, potential splatter from oil or butter, and you can easily overcook the meat. This method requires a skillet, high heat, and some kind of fat, usually oil or butter. It is the method that took me the longest to be comfortable with, and to perfect. ![]()
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