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Pork chops

3,507 Views | 27 Replies | Last: 6 yr ago by Sea Pony 07
Tanya 93
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11:21a, 5/20/17
Most foolproof way of making them?

My grandma always breaded them and fried them in bacon fat, but yeah that isn't happening. No bacon fat kept in a coffee can here.

Benny wants to have them this week and just throwing them in the oven until done seems not very good.

So? Grill? Broil?

I have no sous vide, so that isn't happening.
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Duncan Idaho
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11:49a, 5/20/17
Shake

Seriously one of my white trash favorites
And



Bake.
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AggieChemist
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12:01p, 5/20/17
AG
Seasoned salt. Grill. 140 degrees.
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Tanya 93
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In reply to AggieChemist • 12:23p, 5/20/17
AggieChemist said:
Seasoned salt. Grill. 140 degrees.
I don't have that.

Would a blend of salt, pepper, and dried spices work?

Or I have Tony Chachere's.

What about sesame oil, soy sauce, and pineapple juice as a marinade?
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Aggie_3
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12:45p, 5/20/17
Grill with pecan wood chips with smokey Montreal seasoning thank me later.
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Agasaurus Tex
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12:54p, 5/20/17
AG
Brush with olive oil. Season with salt. black pepper and minced fresh rosemary and grill. I've never tried dried rosemary but don't see why it wouldn't work. Grill to 140-145. Remove to platter and loosely cover with foil for 5 minutes. I use the thick cut bone-in chops for this but would work for thinner chops as long as you're careful not to overcook.
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fta09
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2:44p, 5/20/17
AG
I don't usually use packets like this, but McCormick has a garlic, herb, and wine marinade that I like to use on pork chops and then grill to desired temperature.

If they are the thin pork chops, I have done the Pioneer Woman's pan-fried pork chops and liked those.
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Bruce Almighty
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3:12p, 5/20/17
AG
What kind of chops you have will determine how you cook them. I like thick bone in chops and reverse sear them.

Pat dry with paper towels and season with salt. Put them on a wire rimmed baking sheet for at least 8 hours up or even overnight.

Cook in a 250 degree oven for 30 minutes until it reaches about 120 degrees.

Heat skillet over high heat with oil and sear for 1 minute per side. Add a diced shallot, butter and fresh thyme and cook another 2 minutes basting with the butter. Put chops on side to sear fat.

Let rest for about 5 minutes, reheat pan drippings and pour over chops.
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GAC06
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In reply to Bruce Almighty • 6:21p, 5/20/17
AG
Bruce Almighty said:
What kind of chops you have will determine how you cook them. I like thick bone in chops and reverse sear them.

Pat dry with paper towels and season with salt. Put them on a wire rimmed baking sheet for at least 8 hours up or even overnight.

Cook in a 250 degree oven for 30 minutes until it reaches about 120 degrees.

Heat skillet over high heat with oil and sear for 1 minute per side. Add a diced shallot, butter and fresh thyme and cook another 2 minutes basting with the butter. Put chops on side to sear fat.

Let rest for about 5 minutes, reheat pan drippings and pour over chops.
Winner. Or for thinner chops, just do them in the pan and finish the same way
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NoahAg
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In reply to Tanya 93 • 11:34a, 5/22/17
Tanya 93 said:
AggieChemist said:
Seasoned salt. Grill. 140 degrees.
I don't have that.

Would a blend of salt, pepper, and dried spices work?

Or I have Tony Chachere's.

What about sesame oil, soy sauce, and pineapple juice as a marinade?
Tanya, what did you end up doing? By "I don't have that" do you mean seasoned salt or a grill?

Bone-in always works best for me. Boneless almost always dry out. I like your marinade idea. My mom would always cook pork chops in some kind of tomato based sauce. Was really good.
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Ag_07
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12:33p, 5/22/17
AG
1" bone-in marinated for a few hours in Italian dressing or any variety of Lawry's 30-min marinade then grilled
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EFE
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12:41p, 5/22/17
AG
Sous vide pork chops are on the menu at my house at least once a week. I'll never cook/eat a dry pork chop again. 135 for 1-2 hrs, sear and devour.
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schmendeler
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2:27p, 5/22/17
AG
grill over super high heat, seasoned however you like, but salt, pepper, and tony c will work great. just PLEASE do not cook them as if they are a chicken breast. medium well is as far as you should go.
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rwtxag83
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5:24p, 5/22/17
AG
Dip in buttermilk

roll in breadcrumbs with about 1/3 panko and S&P

Bake at 350 in pre heated skillet

Serve with stewed apples and cinnamon and fried potatoes
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GtownRAB
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8:06a, 5/23/17
AG
Brine them

Cook them to 140-145 F maximum

Several ways to cook them well, but those 2 steps will make a big difference in the finished product.

Personally, I like the reverse sear method above on a 1" thick loin chop.
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cr
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4:43p, 5/23/17
Thin, center cut chop.

Salt. Pepper. Rosemary. Grill.


Excellent!
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Tanya 93
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5:01p, 5/23/17
I brined them for a couple of hours with maple syrup added to the brine.

Then I grilled them with a mix of butter, garlic, salt, apple juice, and pepper.

Benny loved it. Wants them again.


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cr
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In reply to Agasaurus Tex • 10:20a, 5/24/17
Agasaurus Tex said:
Brush with olive oil. Season with salt. black pepper and minced fresh rosemary and grill. I've never tried dried rosemary but don't see why it wouldn't work. Grill to 140-145. Remove to platter and loosely cover with foil for 5 minutes. I use the thick cut bone-in chops for this but would work for thinner chops as long as you're careful not to overcook.
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OregonAggie
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In reply to Duncan Idaho • 11:32a, 5/24/17
AG
Duncan Idaho said:
Shake

Seriously one of my white trash favorites
And



Bake.


Oven Fry was our white trash specialty growing up.
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Tanya 93
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5:42p, 6/1/17
Holy crap.

I made them again.
This time Benny begged me to eat one.

Damn, this was good. So much better than the chops my grandma would fry up or my mom and grandma would bake with cream of mushroom soup.


I tried pork chops for the first time in 35 years or so. And I enjoyed it.
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Max Power
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6:00p, 6/1/17
AG
http://www.homesicktexan.com/2011/06/pork-chops-jalapeno-beer-brined.html
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schmendeler
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In reply to Tanya 93 • 7:13p, 6/1/17
AG
Tanya 93 said:
Holy crap.

I made them again.
This time Benny begged me to eat one.

Damn, this was good. So much better than the chops my grandma would fry up or my mom and grandma would bake with cream of mushroom soup.


I tried pork chops for the first time in 35 years or so. And I enjoyed it.


Welcome home
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Bruce Almighty
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7:16p, 6/1/17
AG
I don't think anybody knew how to make pork chops in 70s-90s.
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Tanya 93
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In reply to Bruce Almighty • 8:44p, 6/1/17
Bruce Almighty said:
I don't think anybody knew how to make pork chops in 70s-90s.



Coated in seasoned flour and fried in bacon fat.

Bleh.
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Texker
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2:22a, 6/2/17
AG
I use Anne Burrell's brine recipe.
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bigboykin
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4:28p, 6/3/17
AG
Recently I've been doing a sweet tea brine, and it is outstanding. Just sweet tea with about a 1/4 c salt per 2 liters and maybe a bay leaf, some peppercorns, and/or a lemon.
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rhoswen
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9:18a, 6/4/17
AG
This recipe is one of our favorites. Hubs requests it often.

http://www.eatingwell.com/recipe/250301/thyme-pork-chop-pineapple-skillet-supper/
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Tanya 93
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3:24p, 6/4/17
Benny asked me to give sliced, leftover pork chop for lunch.

That isn't weird right?
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Sea Pony 07
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7:51p, 6/4/17
AG
I make a stuffed pork chop now and again with an apple, bacon, and onion stuffing (though I usually leave out the bacon)
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