Thread: Food and Drink Cast Iron Skillets. You dig them?
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Old 11-22-2011, 11:05 AM   #148
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Originally Posted by RockChalk View Post
Yeah, mine is fairly new, so I'm still working on the seasoning. I don't really overload anything I cook in it with acidic ingredients though.

Have you ever done a chop in one? If so, any recipe/seasonings you recommend?
I like to just season with salt and pepper, then top with some kind of fruit sauce, compote or chutney. Apples are classic with pork. Try a really good applesauce, or make one of your own. Most fruits pair really well with it. Try apricots, pineapple, oranges, cherries... one of my favorites is blueberries.

The key to a good pork chop is buying them thick and not overcooking them. People think it needs to be white throughout, and that's not the case. You don't want it medium rare, but as long as the internal temp is 145 degrees, you're good to go. And you can remove from the heat before it gets there and tent under some foil to get carryover.
Last edited by Fire Me Boy!; 11-22-2011 at 11:15 AM..
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