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Michelle Tarby ha publicado una actualización
Después de un invierno súper largo aquí, ¡esta noche podría hacer una parrillada! Chuletas de cerdo en salmuera con gratén de patatas a la parrilla y judías verdes salteadas con vinagre de lima y jalapeño. Tan bueno (¡y tan necesario!)
After a super long winter here, I could grill tonight! Buttermilk brined pork chops with a grilled potato gratin and blistered green beans tossed with a jalapeño lime vinegar. So good (and so needed!)
Traducido del inglés
Kim pho, Beatriz Torija y8 más4 Comentarios-
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Scoolinary Team
What a feast! That combination of pork chops, gratin, and green beans has everything to make it a comforting and flavorful dish. How did you get that perfect doneness on the meat? It looks juicy with a beautiful sear. You can really tell the care put into the cooking and the balance of flavors.
Thanks for sharing it with the community! 🫶🏻
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@Sussan Estela Olaya It’s the buttermilk brine that keeps them super juicy. And the cut was the perfect thickness.
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Level:
Scoolinary Team
@michelle-tarby That explains everything! The buttermilk brine is a great trick for achieving juicy, flavorful meat. And if the cut had the perfect thickness, you already had the ideal foundation for a spectacular result.
Thanks again for sharing with the community.
Best regards. 🫶🏻
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Level:
Scoolinary Team
That looks like the perfect way to celebrate the return of grilling season! 🔥 The buttermilk brine must have made those pork chops incredibly juicy—did you go for a classic 24-hour soak or tweak the timing? And that jalapeño lime vinegar on the green beans? Genius touch for balance!
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