![]() Troubleshoot– If you take your pork chops out of oven and they are still not done bake for an additional 10 to 20 minutes on 350 degrees. Remove chops from oven and let cool for 15 to 20 minutes before serving. Step 8 Once step 7 is complete, remove chops out of bag and place into a Glass or metal pan 13×9 is fine. I Recommend that you let them Marinate overnight! Step 7 Place in a large Zip Lock Storage bag and place into fridge and let marinate for 4 hours. Step 6 Sprinkle a little bit of chef Paul Prudhomme’s poultry magic on top of each pork chop on both sides. Step 5 Brush both sides of Chops with the Pork Chop Rub. If Chops are still wet on both sides pat down with paper towels on both sides. Add all 8 Assorted chops flat on top of table. Step 4 Place long sheets of parchment paper on top of table. Once Blended smell the mixture to make sure the garlic and rosemary are not overpowering each other (Meaning the scent of the garlic is not overpowering the rosemary and the Rosemary is not overpowering the garlic) Scent should be Garlic and rosemary as one! Step 3 Add 1 teaspoon of Chef Paul Prudhomme’s Poultry magic, 1/2 teaspoon of Onion powder, 1/2 teaspoon of garlic powder, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt. Step 2 Add 2/3 Cup of Olive Oil, 6 cloves of garlic, 7 or more stalks of Rosemary, and 2 teaspoons of fresh parsley into a food processor. Step 1- Open package of pork chops and add into strainer and rinse thoroughly with cold water. Heat vegetable oil in large skillet over medium high heat. If you don’t have gloves WASH YOUR HANDS thoroughly. Season both sides of pork chops liberally with salt and pepper. 1 Package of Assorted Pork Loin Chops (There should be 8 in a pack) 6 in a pack is also fine
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