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Revelations about center pork chops: tried weinerschnitzel, Milanesa, and brining.

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Joined: Dec 9, 2005


Posted to Thread #30088 at 9:37 pm on Jan 17, 2018

First off, I got myself a plumber's mallet for just a few dollars. Knocked out a simple weinerschnitzel with some Bavarian spices. That clued me in to the advantges of beating the pork. (No jokes, guys). Next, i made Pat's Milanesa. Very tasty and I will make again. However, both of those were breaded and fried, so they may not be cooked often.
Next, I brined cut-in-half pieces for a few hours in a cider brine and finished with a maple-mustard sauce. I still have four pieces to try brined and on the grill tonight.
These were the first time I've NOT ended up with tough, dried out center pork loins. Thank you all for your great suggestions!

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