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Salt Cured Pork Chops [split from LA]

m
mikester Jan 29, 2008 07:49 AM

(Note: this post was split from a thread on LA at: http://www.chowhound.com/topics/48411... -- The Chowhound Team).

George, could you detail how you salt and cure the WF Organic Pork Chops ? Sounds really good !

Thanks !

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  1. George RE: mikester Jan 29, 2008 09:20 AM

    It is as simple as can be. I just salt them generously on both sides and on the edges, on the fat and bone. I put them in a storage container and leave them for at least a day, sometimes for several. It really transforms the pork chop.

    My instruction in this comes from the Zuni Cafe Cookbook by Judy Rodgers. Read that for why this is such a good idea. She is a genius.

    3 Replies
    1. re: George
      j
      JudiAU RE: George Jan 29, 2008 04:42 PM

      Salting in advance produces a well-seasoned depth of flavor without the mushy texture of a brine.

      Judy Rodgers is brilliant. And let's not even talk about the ROAST CHICKEN.

      1. re: JudiAU
        m
        mikester RE: JudiAU Jan 30, 2008 08:02 AM

        Good stuff, thanks ! I read about her technique in an LA Times article last year.

      2. re: George
        m
        mikester RE: George Feb 5, 2008 07:32 AM

        George, I used your technique (including the source for the chops - WF, for the organic chops): I salt-cured for two days, and the chops were amazing - both my wife and I agreed, these were about the best pork chops either one can ever remember. Big Thank You !

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