Pork Chops

[bigspenda73]

Someone tell me how to buy/prepare/cook these bad boys, I remember eating them a lot as a kid, pretty good back then, and supposedly they're healthy and shit.

[givememyleg]

mmmm pork chops and pork steak

i love broiling (or grilling if it isnt 0º with 6 feet of snow everywhere) some pork steaks, then coating them with bbq sauce, then grilling them a bit longer on each side

or you could just mash some tators and cook the chops slowly in gravy... mmmmmm, i know what i'm having tn

[Galapogos]

I don't know how to prepare them, just remember to eat them with mashed potatoes and smother the whole dish in cream of mushroom soup. Damn tasty.

[givememyleg]

but of course brown them a bit first before cooking them slowly!

[Warpe]

Depends on how simple you want it to be. I sprinkle Hy's Seasoning Salt on both sides and broil them in the oven, or BBQ them with some homemade BBQ sauce. I also cut em up and make a pork stir-fry. Any kind of beef/pork meet seasoning will usually do the trick, they're a little bland without. Cut the fat off beforehand if you don't like it, but I usually eat it a little burnt. Used to be you had to cook them until they were really well-done but nowadays you can leave a hint of pink color in the meat. They dry out fast if they're overcooked.

[Warpe]

Buy pork loin chops, btw.

[kingnat]

Very, very simple casserole dish when you don't have a grill and don't want to broil...

Dump a box of Uncle Ben's Wild Rice plus seasonings in casserole dish, pour in one can of cream of mushroom soup (already prepared with 1 can-ful of milk). Dredge 4 chops in the rice/soup mixture (quite runny) covering all sides and leave them sitting in the mix. 350deg for 45 min.. ship.

Putting a little grease on the dish before starting will prevent the rice from excessively sticking to the pan.

[Warpe]

^^^^^
you can replace the mushroom soup in above with a can of tomatoes, too. Brown the pork chops in a pan before you put them in to bake.

[flomo]

Used to be you had to cook them until they were really well-done but nowadays you can leave a hint of pink color in the meat. They dry out fast if they're overcooked.

QFT

Buy pork loin chops, btw.

i'll add-----> on the bone

1- let them sit on the counter for 15-45 minutes to get the chill out
2- season chops with salt and pepper and a little oil
3- heat frying pan on medium high til the pan is hot
(don't put oil in the pan)
4- cook the chops 5-6 minutes a side(for 1 - 1 1/4 inch thick chops)
5- remove from pan and let rest without cutting for 5 minutes

now sauce as you like
i like to make a balsamic pan sauce
after removing chops from pan, drop the temp down to medium
add a little olive oil to the pan
add one or any combo of the following to the pan
shallot, onion and/or garlic
add one or any combo of the following to the pan
thyme, rosemary, basil and/or sage
cook all these added things for about 3-5 minutes

add 1/2 cup balsamic vinegar, 2 tablespoons honey and 1 cup of chicken boullion(stock or broth)
cook on medium-high til liqiud is reduced by 1/2( 5-10 minutes)
then pour on chops

i think this is a rachel ray recipe

[jyms]

I used to love porkchops. Now, they smell like ass to me, I miss hte old days. Spenda, pork is very lean and needs to be cooked right or it'll dry out. Cook it the same way you would a chicken breast.

[pantherhound]

for those of us who speak english what does broil mean plz

yeah cook em in the oven with some rosemary and roasted onion, for a good sauce melt some apricot jam into a pan with a little balsamic vinegar and add the cooking juices.

[bigspenda73]

sorry everyone but all I did was read Flomo's response.

jkjkjkjkjk, thanks for the ideas, looks like Flomo's is the healthiest recipe, so I'll do it nice and simple to start.

Yea, bought the pork-loin chop with the bone. That's what my Mom always used to get, so that's how I picked it.

[Frink]

Marinate the chops in Ken's Steak House Raspberry Walnut Vinaigrette dressing for 1 to 2 hours. Then grill them. Yummy.

[boost]

I suggest you buy bone in and 1 1/2-2 inches thick. You wont find these out at your local grocery store most likely, but if you go during business hours the butcher will be there and will cut them for you. If they ask what you are using them for just say "Im going to stuff them" theyll know whats up.

mm my favorite thing to do with pork chops short of stuffing them would be to kinda do a stovetop braise. You take a pan and put olive oil in it, get the oil hot then put in your garlic and onions. Press some fresh rosemary or thyme into both sides of your chop, also season it ldo. Sear both sides in the hot pan, then deglaze (poor in) some chicken stock and white wine, wine first so that you can cook out the alcohol. It should be maybe 1/4-1/2 inches deep or something like that. Cover the pan and reduce heat to low. Cook til the chop is medium. Remove the chop and tent it with foil, do not cut into it until its rested except to check its doneness. If you have no remaining liquid, add some more stock, otherwise wisk in about a tablespoon or two of butter. Do not melt the butter into your sauce, whisk it in. Poor on top of your chop and eat.

I like this with mashed potatoes and brocolaccini or asparagus. Alternatively you can peal and cube your potatoes, par steam them, then toss them in the pot with the chop. Theyll pick up some juice and taste really good.

[ensign_lee]

flour and soy sauce = mmmmmm

My sister can make 'em real well. I'm jealous.

[bigspenda73]

tell your sister I said hi Ed, she'll know what I mean....

[ensign_lee]

she's uh...16.

Statutory rape, anyone?

[Warpe]

This thread made me hungry for pork chops yesterday, so I cooked some up in a pan after prepping them with a specialty pork rub I had in the cupboard. Added olive oil and garlic and a touch of lemon juice. Mmmmmm...simple & delicious.

[bigspenda73]

I'll be making mine tonight, if I'm just going to do it in a skillet about how long will it take?

[lolzzz_321]

[bigspenda73]

she's uh...16.

Statutory rape, anyone?

hahahaha, I swear officer, she said she was 18

[flomo]

I'll be making mine tonight, if I'm just going to do it in a skillet about how long will it take?

how thick are they?

[bigspenda73]

I'm not at home, I'll let ya know in a couple hours

[flomo]

ok

[givememyleg]

Just use your chef instincts, Spenda.

[bigspenda73]

last time I did that I burnt 20 eggs i was trying to hard-boil.

[ensign_lee]

last time I did that I burnt 20 eggs i was trying to hard-boil.

BWAHAHAHAHAHAHAHAHAHAHAHAHAH

[bigspenda73]

Alright Flomo, they look like the 1" variety.

I also should note I have these seasonings in my place:

salt
pepper
Lawry's seasoned salt
Lawry's garlic salt
olive oil
Worcestershire sauce

that's what I have to work with, what it to, what it do?

[flomo]

cook the chops in a hot skillet (medium high) for 5-6 minutes a side
all stove tops are different and medium high is just a starting point

pork chops are great with sweet stuff, they don't have to be really really sweet
also great with mushroom and thanksgiving(stuffing) flavors

jams, fruit based sauces, honey, maple syrup, balsamic vinegar, dried fruit, fresh fruit, sweeter salad dressings
do you have anything like this?

green beans go good with chops

[bigspenda73]

all I have is what I posted

[Warpe]

Worcestershire sauce is good on porkchops. Just splash some on each side while you're cooking them.

[flomo]

Worcestershire sauce is good on porkchops. Just splash some on each side while you're cooking them.

do that

and put some garlic salt or seasoning salt and some pepper on before you put them in the skillet
lightly oil the chops not the skillet

smoke alarm may go off
that is when you know you are cooking

[Lukie]

These food threads are awesome and i really try to absorb some of this awesome knowledge then go back to eating all the shitty foods i normally eat instead.

[Warpe]

I also should note I have these seasonings in my place:

salt
pepper
Lawry's seasoned salt
Lawry's garlic salt
olive oil
Worcestershire sauce

that's what I have to work with, what it to, what it do?

Go shopping for future endeavours:

Basic spice list here:

http://www.theoccasionalgourmet.com/basics.asp

another here:

http://www.nathankramer.com/spice/right.htm

[Warpe]

Oh yeah, be careful you don't make the pan too hot 'cause olive oil burns at a lower temperature than most other cooking oils. Cook your pork chops at on medium heat. If the oil is smoking it's too hot.

[flomo]

made those back in November

[Warpe]

you should start a food pron site

[bigspenda73]

def. overcooked the first one, 5 min on med-high heat too much, looks a bit scorched, will see how it tastes in another 4 minutes or so.

[bigspenda73]

actually tasted great, outside appeared a bit charred but it was good

[BennyLaRue]

Dump a box of Uncle Ben's Wild Rice plus seasonings in casserole dish, pour in one can of cream of mushroom soup (already prepared with 1 can-ful of milk).

Damn...this has got to be like 120% of your daily recommended sodium in one meal.

[sauce123]

I suggest you buy bone in and 1 1/2-2 inches thick. You wont find these out at your local grocery store most likely, but if you go during business hours the butcher will be there and will cut them for you. If they ask what you are using them for just say "Im going to stuff them" theyll know whats up.

mm my favorite thing to do with pork chops short of stuffing them would be to kinda do a stovetop braise. You take a pan and put olive oil in it, get the oil hot then put in your garlic and onions. Press some fresh rosemary or thyme into both sides of your chop, also season it ldo. Sear both sides in the hot pan, then deglaze (poor in) some chicken stock and white wine, wine first so that you can cook out the alcohol. It should be maybe 1/4-1/2 inches deep or something like that. Cover the pan and reduce heat to low. Cook til the chop is medium. Remove the chop and tent it with foil, do not cut into it until its rested except to check its doneness. If you have no remaining liquid, add some more stock, otherwise wisk in about a tablespoon or two of butter. Do not melt the butter into your sauce, whisk it in. Poor on top of your chop and eat.

I like this with mashed potatoes and brocolaccini or asparagus. Alternatively you can peal and cube your potatoes, par steam them, then toss them in the pot with the chop. Theyll pick up some juice and taste really good.

mmmmmmmmmmm

[ProZachNation]

I made pork chops an easy way the other night.

I drowned mine in butter in a pan, then put em in a baking dish, put stove top pork stuffing that I soaked over top and baked it till the chops were done.

Easy and really good.

[wesrman]

I used to love porkchops. Now, they smell like ass to me, I miss hte old days. Spenda, pork is very lean and needs to be cooked right or it'll dry out. Cook it the same way you would a chicken breast.

This, and marinate the shit out of them and they will stay moist.

[zook]

Just buy THICK ones (from the butcher, not the ones in plastic and styrofoam) and don't overcook them. There's no trichinosis anymore, pink is your friend!

[Trikflow77]

the way i cook them is to brine them for 2-6 hours. This will keep them from drying out. I like to make an apple chutney or my fav. some homemade cherry barbecue sauce to baste on them after they hit the grill. great stuff.......

brine chops in a 1/4 cup salt 1/2 cup sugar in a quart of cold water.
make sauce

1 tablespoon vegetable oil
2 cups chopped onions
2 garlic cloves, minced
1 tsp red pepper flakes
3 table chipotle adobo sauce from a can
2 12-ounce bottles (ketchup-style) chili sauce
1 bag frozen cherrys or 1 pound fresh pitted
1 cup cherry cola or regular cola
1/3 c brown sugar
1/4 c balsamic vinegar if its good, 1/8 c if cheap


saute onions garlic, add pepper flakes, then add everything else and reduce heat. still often and simmer for at least 1 hour. Let cool, then either keep it like that or toss it in a blender and smooth out. Use the chili sauce bottles and fill them up, use the rest on the chops. Will make enough sauce for a few weeks and it keeps that long.

season chops with salt and pepper, throw on grill, and brush with sauce while grilling. You can marinate in the sauce but i dont because it burns some on the grill and doesnt have the same flavor.

[zook]

Brining is an awesome call. If I have time I use this recipe:

http://recipe.aol.com/recipe/bourbon...rk-chops/74184

[Trashcona]

the way i cook them is to brine them for 2-6 hours. This will keep them from drying out. I like to make an apple chutney or my fav. some homemade cherry barbecue sauce to baste on them after they hit the grill. great stuff.......

brine chops in a 1/4 cup salt 1/2 cup sugar in a quart of cold water.
make sauce

1 tablespoon vegetable oil
2 cups chopped onions
2 garlic cloves, minced
1 tsp red pepper flakes
3 table chipotle adobo sauce from a can
2 12-ounce bottles (ketchup-style) chili sauce
1 bag frozen cherrys or 1 pound fresh pitted
1 cup cherry cola or regular cola
1/3 c brown sugar
1/4 c balsamic vinegar if its good, 1/8 c if cheap


saute onions garlic, add pepper flakes, then add everything else and reduce heat. still often and simmer for at least 1 hour. Let cool, then either keep it like that or toss it in a blender and smooth out. Use the chili sauce bottles and fill them up, use the rest on the chops. Will make enough sauce for a few weeks and it keeps that long.

season chops with salt and pepper, throw on grill, and brush with sauce while grilling. You can marinate in the sauce but i dont because it burns some on the grill and doesnt have the same flavor.

This sounds amazing, I might have to give it a go this weekend...thanks for posting it.

[Trikflow77]

the bbq sauce is awesome. Also, if you dont want the heat/smokey flavor you can leave out the chipotle. And you can add more brown sugar if your into the really sweet bbq sauce. Gl

[Trashcona]

Gave your recipe a go over the weekend Trikflow but I had to make 2 significant changes so I'd say it's a different recipe, but unfortunatly couldn't find any decent cherry's or any chipotle sauce period . I replaced them with dried cranberries and used some jalepeno pepper for some heat. It turned out real well for the couple omissions but I'll have to try again with all the supplies, thanks again.