We had a great turnout at our first adult cooking class at Orson Gygi. The Class was "All About Chops." I realized that the main challenge consumers face with pork chops that they are dry and hard. Pork chops are the most overcooked piece of pork. Being from the loin and a very lean piece of meat, they can be cooked on a dry heat for a shorter amount of time. Prok can be slightly pink, and juicy and pork chops especially are cooked using the timing rule. 3/4" 4 minutes on each side, 1/2" 3 minutes on each side and 1/4" 1-1/2 minutes on each side. The class included how to bake pork chops correctly, how to braise and use an electric frypan and the favorite of many..how to time a pork chop for the George Foreman...5 minutes for a 3/4" pork chop on a Foreman that is not preheated. The class learned the differences between seasonings and rubs and we truly had a delightful 90 minutes. Don't miss the next class on March 26th... All about Tenderloins. Until next time...
-Lady Ham
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I attended your class and it was very helpful and fun. One thing I learned among many that day was to not season meat with any kind of salt overnight, since it will draw the moisture out of the meat, had no idea about that! Being newly married i'm always trying to find recipes that my husband will like that are healthy, fast and tasty!! I'm looking forwawrd to trying different rubs on the chops and even looking to buy a George Foreman grill! Thank you for the class!!
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