I was on the lookout for a cure-all this weekend after Saturday morning greeted me with a sore throat. I’m still feeling a bit under the weather tonight (which is saying something, since it’s storming here), but thanks to an elderberry prescription from Dr. Dunner, am now on the mend.
One thing I did not find the cure for, however: dry pork.
If you’ve ever cooked pork before, I’m hoping you can relate. You rub, you marinate, you even bake it in heaping handfuls of sauce. Then you pull it out of the oven. It looks pretty. You put it on your plate. You may even snap a picture (or four).
Looks good, right? And it was, thanks to those heaping handfuls of sauce I mentioned. But without the spicy barbecue topping, I’m fairly certain this would have tasted as dry as, well, wood.
So now I’m on the lookout for a dry pork panacea.
Here’s what I did:
- Rubbed the pork chops in a variety of salt, pepper and spices
- Coated the pork chops in a thick glaze of barbecue sauce
- Baked at 350 degrees for 30 minutes
- Flipped the pork chops and coated them in more barbecue sauce
- Baked at 350 degrees for another 30 minutes
The insides and the temperature all seemed perfect…ly dry.
Copious amounts of barbecue helped, as did the corn and edamame succotash served up on the side.
But I would love it if the next time, I didn’t have to rely on masking the flavor of the meat. 😉
It kind of reminds me of how I
used to sometimes use ketchup to eat my vegetables.
And I’m not just talking about those deliciously fried potatoes.
(I hope I’m not alone on that one, too.)
Any pork aficionados out there? What are your tips for the other white meat?
Hope you all had wonderful weekends! I’ve been devouring Gone with the Wind and can’t wait to (finally) watch the award-winning movie once I’m done. Are you reading anything exciting?