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Started By
Message
anybody have a good pork chop recipe?
Posted on 7/29/09 at 7:18 pm
Posted on 7/29/09 at 7:18 pm
Posted on 7/29/09 at 7:30 pm to LSUCreole
I just fry 'em or BBQ 'em.
Posted on 7/29/09 at 7:40 pm to LSUCreole
2 tbsp olive oil
2 tbsp red wine vinegar
2 tbsp orange juice
2 tbsp brown sugar
2 tbsp fresh cilantro (I usually omit)
2 tsp chili powder
1 tsp cumin
1 tsp oregano
1/2 tsp salt
1/4 tsp cinnamon
3 garlic cloves minced
whisk together, pour over pork chops in a plastic bag, and marinate for at least 2 hours
2 tbsp red wine vinegar
2 tbsp orange juice
2 tbsp brown sugar
2 tbsp fresh cilantro (I usually omit)
2 tsp chili powder
1 tsp cumin
1 tsp oregano
1/2 tsp salt
1/4 tsp cinnamon
3 garlic cloves minced
whisk together, pour over pork chops in a plastic bag, and marinate for at least 2 hours
Posted on 7/29/09 at 7:43 pm to supadave3
quote:
how about stuffed pork chops?
sounds GOOD, but stuff them with what, and how?
Posted on 7/29/09 at 7:48 pm to LSUwho
brine then if you have time.
cut pockets for stuffin.
what's in season now? I would go with garlic, onions, jalapenos, peaches, touch of brown dugar or honey, salt, pepper. Light saute this, let cool, stuff.
the sweetness of fruits always works with pork, and the jalapenos give it some contrast.
cut pockets for stuffin.
what's in season now? I would go with garlic, onions, jalapenos, peaches, touch of brown dugar or honey, salt, pepper. Light saute this, let cool, stuff.
the sweetness of fruits always works with pork, and the jalapenos give it some contrast.
Posted on 7/29/09 at 8:17 pm to DaBeerz
CREAM CHEESE,WE NEEEEED MORE CREAM CHEESE!
Posted on 7/29/09 at 8:21 pm to LSUwho
quote:butterfly or open thick chops up with as small a hole as possible. Take casing off and stuff with BOUDIN !!
sounds GOOD, but stuff them with what, and how
Posted on 7/29/09 at 8:48 pm to Ole Geauxt
Thanks, really I was just playing along with the Opie hint/theme. I prefer smothered or pork steaks on the grill. I hate dried out pork. I eat steaks rare bout 1 1/2 to 3/4 thick so I can put a crust but still have red. PC tend to dry out which of course the brining would solve but I do prefer smothered. The first one I ever ate was at Lyman Whites and it was love from there.
Posted on 7/29/09 at 9:41 pm to LSUwho
I have the BEST one and it's so easy! You marinate the chops in orange juice and soy sauce for a couple of hours. Then you throw them on the grill. While they are grilling, constantly baste them with a mixture of orange juice, soy sauce, and brown sugar. It forms this really nice crust on the outside. SO GOOD.
Posted on 7/29/09 at 10:56 pm to TigerBabeNtheWoods
I know Fleming's has a helluva pork chop...............
Posted on 7/30/09 at 4:26 am to LSUwho
Paul Prudhomme's stuffed pork chops(4)
labor intensive but worth it.
2 medium Granny Smith apple, peeled and chopped
7 tablespoons unsalted butter
3 tablespoons dark brown sugar
1 teaspoon vanilla
3/4 tablespoon salt
1 teaspoon onion powder
1 teaspoon cayenne pepper
3/4 teaspoon garlic Powder
1/2 teaspoon white pepper
1/2 teaspoon dry mustard
1/2 teaspoon rubbed sage
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 teaspoon thyme leaves
6 1 3/4 inch pork chops
3/4 pound ground pork
1 cup onions, chopped
1 cup bell pepper, chopped
2 teaspoons garlic, chopped
1 4 ounce can green chili peppers, chopped
1 cup chicken stock
1/2 cup bread crumbs, very fine
1/2 cup green onions, finely chopped
In food processor, combine apples,4 tbls butter, sugar, and vanilla. Process till smooth (3 to 4 min.) and set aside.
In small bowl, combine all spices, mix well and set aside.
Prepare pork chops by cutting a pocket (to the bone) in the larger side of each chop. Set aside.
In a large skillet, brown the ground pork in the three remaining tbls. of butter (3 min. over high heat). Add the onions, bell pepper, garlic, and 2 tbls. of seasoning mix. Stir well and cook additional 5 min. scraping pan often. Stir in green chilis and their juice and cook till well brown (5 min.). Add in the processed mixture, stir and scrape, cooking another 2 min. Add the stock and cook 5 min..Stir in bread crumbs and cook another 2 min. scraping pan bottom and stirring constantly.....Set aside.
Sprinkle remaining seasoning mix on pork chops inside and out, pressing the seasonings into the meat. Prop up the chops, with pocket side up, in an ungreased baking pan and fill pocket with stuffing. Any remaining stuffing to be put aside in separate baking dish and kept warm.
Bake chops in 400 degree oven for an hour . till done. In the last 20 min. reheat stuffing.
Serve each chop on a portion of remaining stuffing.
I do find his cooking time too long....so either cut down the temp to 350º or shorten the cooking time.
labor intensive but worth it.
2 medium Granny Smith apple, peeled and chopped
7 tablespoons unsalted butter
3 tablespoons dark brown sugar
1 teaspoon vanilla
3/4 tablespoon salt
1 teaspoon onion powder
1 teaspoon cayenne pepper
3/4 teaspoon garlic Powder
1/2 teaspoon white pepper
1/2 teaspoon dry mustard
1/2 teaspoon rubbed sage
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 teaspoon thyme leaves
6 1 3/4 inch pork chops
3/4 pound ground pork
1 cup onions, chopped
1 cup bell pepper, chopped
2 teaspoons garlic, chopped
1 4 ounce can green chili peppers, chopped
1 cup chicken stock
1/2 cup bread crumbs, very fine
1/2 cup green onions, finely chopped
In food processor, combine apples,4 tbls butter, sugar, and vanilla. Process till smooth (3 to 4 min.) and set aside.
In small bowl, combine all spices, mix well and set aside.
Prepare pork chops by cutting a pocket (to the bone) in the larger side of each chop. Set aside.
In a large skillet, brown the ground pork in the three remaining tbls. of butter (3 min. over high heat). Add the onions, bell pepper, garlic, and 2 tbls. of seasoning mix. Stir well and cook additional 5 min. scraping pan often. Stir in green chilis and their juice and cook till well brown (5 min.). Add in the processed mixture, stir and scrape, cooking another 2 min. Add the stock and cook 5 min..Stir in bread crumbs and cook another 2 min. scraping pan bottom and stirring constantly.....Set aside.
Sprinkle remaining seasoning mix on pork chops inside and out, pressing the seasonings into the meat. Prop up the chops, with pocket side up, in an ungreased baking pan and fill pocket with stuffing. Any remaining stuffing to be put aside in separate baking dish and kept warm.
Bake chops in 400 degree oven for an hour . till done. In the last 20 min. reheat stuffing.
Serve each chop on a portion of remaining stuffing.
I do find his cooking time too long....so either cut down the temp to 350º or shorten the cooking time.
Posted on 7/30/09 at 8:21 am to TigerBabeNtheWoods
quote:
I have the BEST one and it's so easy! You marinate the chops in orange juice and soy sauce for a couple of hours. Then you throw them on the grill. While they are grilling, constantly baste them with a mixture of orange juice, soy sauce, and brown sugar. It forms this really nice crust on the outside. SO GOOD
damn, that does sound good ... tavo's does too, but yours sounds easier ..
Posted on 7/30/09 at 3:48 pm to TigahRag
Jambalaya stuffed pork chops are my favorite!
Posted on 7/30/09 at 4:46 pm to natsun287
here it one, looks good AND you get your cream cheese fix too.
Took fresh cut pork chops, inserted knife, then cut back and forth from side to side, until the inside was hollow, resembling a flat balloon or whoopie cushion. (very important to keep the opening small)
Mixed 6oz cream cheese, 3 tablespoons cinnamon, 3 tablespoons brown sugar, and 1 cup of freshly blanched spinach leaves. Mixing was easy with a hand blender after the warm spinach leaves hit the cream cheese.
Didn't have a piping bag handy at home, so I filled into a ziplock back, then cut a very small hole in one corner. Worked like a charm.
Insert the open end into the pork chop, then gently squeeze until full. 2 things you do not want to do are over filling the chop (will make incredibly hard to sear evenly) and letting your stuffing run out (will burn very quickly while searing)
After all chops are filled, med heat skilled with a little veg or olive oil and 1/2 pat butter. Sprinkle a fair amount of tony's on each side, and sear quickly to a nice brown color.
Remove the seared chops, then place in a baking pan of your choice, along with a little more oil and a few more pats of butter. Cover with aluminum foil, the 350f for 15-20 or until done (depending on thickness of chop)
It's a very sweet and spicy / savory chop, that melts in your mouth.
Took fresh cut pork chops, inserted knife, then cut back and forth from side to side, until the inside was hollow, resembling a flat balloon or whoopie cushion. (very important to keep the opening small)
Mixed 6oz cream cheese, 3 tablespoons cinnamon, 3 tablespoons brown sugar, and 1 cup of freshly blanched spinach leaves. Mixing was easy with a hand blender after the warm spinach leaves hit the cream cheese.
Didn't have a piping bag handy at home, so I filled into a ziplock back, then cut a very small hole in one corner. Worked like a charm.
Insert the open end into the pork chop, then gently squeeze until full. 2 things you do not want to do are over filling the chop (will make incredibly hard to sear evenly) and letting your stuffing run out (will burn very quickly while searing)
After all chops are filled, med heat skilled with a little veg or olive oil and 1/2 pat butter. Sprinkle a fair amount of tony's on each side, and sear quickly to a nice brown color.
Remove the seared chops, then place in a baking pan of your choice, along with a little more oil and a few more pats of butter. Cover with aluminum foil, the 350f for 15-20 or until done (depending on thickness of chop)
It's a very sweet and spicy / savory chop, that melts in your mouth.
This post was edited on 7/30/09 at 11:57 pm
Posted on 7/30/09 at 9:59 pm to tigerfoot
diggin...diggin....shame....shame
Posted on 7/30/09 at 11:21 pm to bossflossjr
You just gotta get the grill real hot and sear the outside. i like a little seard crust on mine and the inside pink and juicy.
Posted on 7/31/09 at 12:48 am to tavolatim
quote:
tavolatim
fwiw that's not what he serves at his restaurant
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