Comments on: Herb Marinated Pork Chops https://www.thehungryhutch.com/herb-marinated-pork-chops/ Wed, 16 Jul 2014 05:50:45 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: AiH https://www.thehungryhutch.com/herb-marinated-pork-chops/#comment-12 Wed, 03 Mar 2010 05:49:56 +0000 http://69.195.124.165/~thehuni7/?p=219#comment-12 When I cook pork, I tend to cook the meat most of the way on just one side. You can do this by looking at the edge of the meat and seeing how far up the side it has been cooked. I usually won’t flip it over until 2/3 to 3/4 of the thickness of the meat has been cooked (I hope that makes sense). Another thing I look for is the juices to start forming on the top side of the meat. These two signals usually give me a pretty good idea of when to flip the meat. Once flipped, I wait for the other side to get some nice color (like in the pictures). If you follow this method, the color of the meat alone should let you know when it’s done and that you should be good to go. I hope this helps!
-The Hungry Hutch

]]> By: Anonymous https://www.thehungryhutch.com/herb-marinated-pork-chops/#comment-11 Tue, 02 Mar 2010 23:08:17 +0000 http://69.195.124.165/~thehuni7/?p=219#comment-11 hungry hutch, i have a question: whenever i cook pork, i have a hard time determining if it’s cooked all the way through. how do you check without poking at your meat and letting all the juiciness out?

thanks!

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