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Gimme ya best bone in pork chop recipe…
Posted on 6/7/21 at 1:12 pm
Posted on 6/7/21 at 1:12 pm
They about 3/4 thick.
13
Posted on 6/7/21 at 1:13 pm to duchuntintiger
Large pork chops absolutely shine with sous vide
Edit: sear and baste like a steak with butter.
Edit: sear and baste like a steak with butter.
This post was edited on 6/7/21 at 1:14 pm
Posted on 6/7/21 at 1:22 pm to duchuntintiger
fried with white gravy
Posted on 6/7/21 at 1:25 pm to No8Easy2
Posted on 6/7/21 at 1:53 pm to Tigers0891
quote:
Large pork chops absolutely shine with sous vide
I've finally been sold on this method. Fought it for a while, but you are absolutely right. It's changed the game for pork chops. A reverse sear is also good.
Posted on 6/7/21 at 2:00 pm to duchuntintiger
Reverse sear. Make a root beer glaze. Key ingredients brown sugar and root beer extract.
Posted on 6/7/21 at 2:48 pm to duchuntintiger
season up with some slap ya mamma or whatever you like.
Grill them on a HOT grill for ~3 min on each side.
Grill them on a HOT grill for ~3 min on each side.
Posted on 6/7/21 at 3:37 pm to duchuntintiger
Pork is a blank canvas as far as flavors. I like all of the previously posted ideas. One I do a couple times a year that’s good for thick chops is to marinade in teriyaki with lots of minced garlic. Overnight is best. Grill until you hit 140F then remove and tent for carryover cooking. I serve with some spicy baked beans and new potatoes. YMMV
Posted on 6/7/21 at 3:46 pm to Aubie Spr96
quote:
I've finally been sold on this method. Fought it for a while, but you are absolutely right. It's changed the game for pork chops. A reverse sear is also good
Pork is so easy to overcook that sous vide really does shine best for things like a thick pork chop or nice tenderloin.
It also helps that people rarely if ever eat well cooked pork so it makes the sous vide difference much more noticeable.
Welcome to the dark side
Posted on 6/7/21 at 5:50 pm to duchuntintiger
quote:
Gimme ya best bone in pork chop recipe…
like mentioned earlier if they are thick go with sous vide
on the other hand some of my favorite chops have been thinly cut from the pork shoulder(they have different marketed names in various US regions).
I typically use a Vietnamese recipe LINK
to put in plainly they punch way above the $1.67 per lb I pay for them
Posted on 6/7/21 at 5:55 pm to duchuntintiger
I've made this several times and it's great if you like Asian flavors.
Posted on 6/7/21 at 7:20 pm to marcus3000
Posted on 6/7/21 at 8:05 pm to duchuntintiger
This is old school and how my grandma use to make pork chops for me when I was a kid, and I loved them enough to still do it from time to time even today.
She'd put just enough oil in her cast iron frying pan so the chop just did sit in it on one side and she'd season the pork chop heavily with salt and pepper and then hard fry it to get a nice dark brown crust on it.
That was like heaven for me, but as I've aged and refined my tastes, I do prefer them more moist and cooked less, but that hard fried pork chop is still nice every once in a while.
She'd put just enough oil in her cast iron frying pan so the chop just did sit in it on one side and she'd season the pork chop heavily with salt and pepper and then hard fry it to get a nice dark brown crust on it.
That was like heaven for me, but as I've aged and refined my tastes, I do prefer them more moist and cooked less, but that hard fried pork chop is still nice every once in a while.
Posted on 6/7/21 at 9:21 pm to duchuntintiger
quote:
Gimme ya best bone in pork chop recipe…
4 double-cut pork loin chops
Salt and fresh ground black pepper
1 teaspoon unsalted butter
1/2 sweet onion (like Vidalia or Walla Walla), thinly sliced
1/2 teaspoon finely chopped rosemary
4, 1/4-inch-thick slices tart, sweet apple (like Granny Smith or Winesap)
1 teaspoon light brown sugar
1/4 cup apple butter
With a sharp boning knife, cut a slit in the side of each chop, forming a pocket midway through the chop. Season each chop inside and out with salt and pepper.
Set a grill rack 6 to 8 inches above the coals or heat source and heat the grill to medium.
In a skillet set on the grates of the grill, melt the butter over low heat. Add the onion and rosemary. Cook, stirring occasionally, for 6 to 8 minutes or until the onion is very tender and caramelized; season with salt and pepper. Remove to a dish to cool slightly.
Rub the surface of the apple slices with brown sugar. Insert one slice of apple into the pocket of each chop. Add one quarter of the cooked onion mixture to the pocket, too.
When ready to grill, you should be able to hold your palm over the grill for 3 seconds and there should be a light ash coating on the coals. Grill the chops for 6 minutes. Rotate the chops a quarter-turn and grill for 4 to 6 minutes more. Flip the chops and repeat. Cook until an internal temperature of 150ºF is reached. Remove the chops from the grill and brush with apple butter before serving.
Posted on 6/7/21 at 9:23 pm to duchuntintiger
quote:
Gimme ya best bone in pork chop recipe…
Butterflied Cuban Style Pork Chops
3/4 cup fresh orange juice
1/2 cup fresh lime juice
1/3 cup coarsely chopped fresh oregano leaves
6 cloves garlic, coarsely chopped
1 teaspoon ground cumin
1/4 cup canola oil
4 (8-ounce) pork chops, butterflied and thinly pounded
Salt and freshly ground black pepper
8 (1/4-inch) thick slices Swiss cheese
8 (1/4-inch) thick slices boiled ham
2 sour dill pickles, thinly sliced (need about 16 slices)
2 tablespoons chopped cilantro leaves
1/4 cup olive oil
Heat the grill to high.
Whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 tablespoons oregano, the garlic, cumin, and canola oil in a large baking dish. Add the pork and turn to coat. Cover and let marinate for at least 15 minutes and up to 2 hours in the refrigerator.
Remove the pork from the marinade and pat dry. Place the chops on a flat surface, cut-side up and season with salt and pepper. Place 1 slice of cheese, 2 slices of ham, a few slices of pickle and another slice of cheese on 1 half of the chop. Fold over brush the top with oil and season with salt and pepper. Repeat with remaining ingredients.
Place the chops on the grill, oil side down and grill until golden brown, 3 to 4 minutes. Flip the chops over and continue grilling until the bottom is golden brown and the cheese has melted, 2 to 3 minutes longer.
Whisk the remaining orange and lime juices, oregano, and the cilantro with the olive oil and salt and pepper, to taste. Spoon over the chops and serve.
Posted on 6/7/21 at 9:24 pm to duchuntintiger
quote:
Gimme ya best bone in pork chop recipe…
3 tablespoons salt
4 (12-ounce) bone-in pork rib chops or center-cut chops, 1 1/2 inches thick, trimmed
Pepper
2 tablespoons unsalted butter, softened
1 teaspoon minced fresh chives
½ teaspoon Dijon mustard
½ teaspoon grated lemon zest
Dissolve salt in 1 1/2 quarts cold water in large container. Submerge pork in brine, cover, and refrigerate for 1 hour. Remove pork from brine, pat dry with paper towels, and cut slits about 2 inches apart through fat around each chop. Season with pepper. Mix butter, chives, mustard, and lemon zest in bowl and refrigerate until firm, about 15 minutes. (Chive butter can be refrigerated, covered, for up to 1 day.)
For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium-low.
Clean and oil cooking grate. Grill chops (covered if using gas) on hot part of grill until browned, about 3 minutes per side. Slide chops to cool part of grill and cook until meat registers 145 degrees, 7 to 9 minutes, flipping halfway through grilling. Transfer chops to platter and top with chilled chive butter. Tent loosely with aluminum foil and let rest for 5 to 10 minutes. Serve.
Posted on 6/7/21 at 9:34 pm to duchuntintiger
Dust it with your favorite seasoning then place them over an open flame.
5minutes per side should do it.
This post was edited on 6/7/21 at 9:40 pm
Posted on 6/7/21 at 9:41 pm to duchuntintiger
quote:thought I clicked on the OT for a second and was about to get pointers on parking lot pimping Fred’s at 2AM
Gimme ya best bone in pork chop recipe…
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