Guyon and Derek, here's your gauntlet back

[Chameleonbear]

So, I decided I'd join your little soiree.

I started with soaking the pork chops in brine for 4 hours


while they were soaking I sliced the onions and the apples


then I took half the onions and threw them in the pan with some butter to get nice and soft before hitting them with some brandy and letting them cook down


Once the onions were cooked down, I added the sausage to the pan to brown, once brown I added gruyere cheese to the pan and let it all melt and meld together


THEN, I cut my pouches into the chops (I was actually surprised this was the first thing the BK-11 didn't EXCEL at, it didn't pierce the meat nearly as well as I expected it to)


After letting the stuffing concoction cool for a few minutes it was time to stuff, and wrap with bacon


once stuffed, I threw the chops into the pan to brown them before throwing them into the dutch oven


Layered the apples and onions and butter on the bottom of the oven and put the pork chops on top, poured in a little apple juice and covered, baked at 350 deg for 45 minutes


Served with green beans and hand mashed cheddar garlic mashed potatoes.

 

[daizee]

There's a new king in town.
He eats on paper, but cooks in Le Creuset.

I'd like to name that dish:
Pig inna pig inna pig.

 

[stifa]

There's a new king in town.
He eats on paper, but cooks in Le Creuset.

I would certainly sell my tableware to get a Le Creuset !

 

[ac700wildcat]

Ok, my mouth is now watering.

 

[CCMI]

Damn.

 

[C_Tanner]

Needs some epicmealtime bacon lube...

 

[DerekH]

Nicely done sir! Nicely done! I doff my cap to you! Why the soak in brine if you don't mind my asking? Does it tenderize the pork chop, or serve another purpose? (This is genuine curiosity btw, never messed with brine for food. Yet...)

 

[Chameleonbear]

tenderizes the pork, also imparts a depth of flavor. In the brine I used allspice, mustard seed, black peppercorn, and a LOT of salt.

 

[paperairplane]

Have to be careful with brine - it will tenderize and add flavor, but if over done it can degrade the texture of meat. I am not a big fan. Should have browned the chops in the dutchie, then deglazed and added the apples - but overall very nicely done.

 

[daizee]

I would certainly sell my tableware to get a Le Creuset !

I entirely endorse these priorities.
IIRC, the introductory set comes with a free 3 month gym membership to make sure you can heft the stuff.

-Daizee

 

[OpKey]

Them right there, boys, ain't no Wally World pork chops, that's for sure.

Man, looks fantastic and I can almost smell it through the computer. Pork is my favorite type of meat. Now I'm hungry. Thanks.

 

[Cobra281]

There's a new king in town.
He eats on paper, but cooks in Le Creuset.

I'd like to name that dish:
Pig inna pig inna pig.

"Now that's funny right there " - Larry the Cable Guy

Some good lookin' chow.

 

[InquisitorLord]

Gotta try that one! Without the onions though :barf:

 

[MikeyJ]

Yep. That looks damn tasty!

 

[Moosez45]

Damn x2.

Moose

 

[tradewater]

Have to be careful with brine - it will tenderize and add flavor, but if over done it can degrade the texture of meat. I am not a big fan. Should have browned the chops in the dutchie, then deglazed and added the apples - but overall very nicely done.

I saw a guy brown his chops in a dutchie right before he deglazed. It was on a paysite though.

 

[Chameleonbear]

Have to be careful with brine - it will tenderize and add flavor, but if over done it can degrade the texture of meat. I am not a big fan. Should have browned the chops in the dutchie, then deglazed and added the apples - but overall very nicely done.

I had already heated up the iron skillet, where I had originally planned to cook them off in the oven, however they proved to be too big to put into the skillet all together. So the dutchie was a last minute substitution. It wasn't up to heat already other wise I would have done that way.
I will never brine for over 6 hours cause as you said it will start to degrade the texture. And the only way I let it go 6 hours is if I have reduced the amount of sodium and usually have coated the chops first with oil.

 

[EK20]

Dude, that looks particularly tasty. I'm drooling all over myself here.

 

[crimsonfalcon07]

Brining is definitely good, although I don't usually brine for more than 2 hours. Sure looks tasty!

Although, I am pretty sure that the gauntlet is for breakfast food. Mashed potatoes and green beans suggest that's a lunch or dinner dish. Just sayin'.

Someone needs to give me more ideas for prime. I made my first prime rib the other day, and man, those are TASTY. Did a mushroom/wine sauce and all. Didn't take a pic, and it's not breakfast food.

Any of y'all want to throw down for a St. Patrick's Day fatty contest? Best fatty wins (I'm gonna make a knife for a prize, since I can't seem to let my Beckers out of my hands), bonus points for Irish-themed.

 

[thatotherguy]

mmmmmm...
Looks amazing!
You, sir, can cook WAY better than I can...