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The pork chop has a really bad reputation. Often cooked to death until all that is left is a burnt dry mouthful of sawdust. Dry pork is disgusting but it's not the pork chops fault. It's the human that thinks it's okay to commit chuleta de cerdo asesinato (pork chop murder). Look, as long as you're not buying your meat from a shady back alley pork vendor (or grocery store factory farm) you don't have to worry about getting sick if the pork isn't cooked to 170F degrees. Here's a trick that can be very forgiving on your lack of cooking prowess. Brine the meat over night and then if you slightly over cook the pork it will still be juicy. Brine is easy. Equal parts salt and sugar (1 cup) and enough water (1 gallon) to cover…

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Comments

  • ShaleeDP
    February 7, 2013
    Pork is always part of the menu. Always would want to learn new tricks to cook it.

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