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Pork chop ideas
Posted on 9/11/18 at 6:42 pm
Posted on 9/11/18 at 6:42 pm
I got some center cut pork chops on sale. I need some new ideas. We usually just season and grill them. All suggestions welcome. TIA 
18
Posted on 9/11/18 at 6:43 pm to CoachChappy
Sous vide
Posted on 9/11/18 at 6:47 pm to CoachChappy
Smothered pork chops with rice and gravy
Posted on 9/11/18 at 6:58 pm to KyrieElaison
quote:
Smothered pork chops with rice and gravy
That’s always an option in this house.
Posted on 9/11/18 at 7:11 pm to CoachChappy
For pork chops or pork steaks, I like to pour some malt vinegar into a pan. Sprinkle a little onion and garlic powder in it, then squeeze some mustard in. Mix it all together, then cook the pork chops or steaks in it.
Posted on 9/11/18 at 7:15 pm to CoachChappy
Pineapple or peaches, cranberry juice, butter, garlic, sage. Reduce in a pan until the sauce is thickened. Put over chops however you regularly do them.
Sounds crazy, but it is delicious
Sounds crazy, but it is delicious
Posted on 9/11/18 at 7:15 pm to CoachChappy
quote:
Pork chop
Pan fry with some eggs, grits, and toast.
Posted on 9/11/18 at 7:17 pm to CoachChappy
Posted on 9/11/18 at 9:02 pm to CoachChappy
If they are thick enough, cut a slit and stuff them with whatever tickles your fancy and grill them...
I usually cut a small slit to begin with and then use my knife to open a nice size pocket to allow me to stuff them. The small initial slit won't allow the stuffing to ooze out as the chop cooks and the meat shrinks.
Another thing I like to do with them is lightly brown them in a pan, pour orange juice into the pan and then a small box of raisins and let them finish cooking as the orange juice slightly thickens and forms a glaze.
I usually cut a small slit to begin with and then use my knife to open a nice size pocket to allow me to stuff them. The small initial slit won't allow the stuffing to ooze out as the chop cooks and the meat shrinks.
Another thing I like to do with them is lightly brown them in a pan, pour orange juice into the pan and then a small box of raisins and let them finish cooking as the orange juice slightly thickens and forms a glaze.
Posted on 9/12/18 at 6:58 am to CoachChappy
Pork Chops and Cabbage
8 Heritage pork chops 3/4 inch thick (trim the fat and render to brown the pork chops.)
Seasoned with salt, black and red pepper. Cajun seasoning on both sides of chops (I use Slap Ya Mama)
1 medium onion diced.
1/2 bell pepper diced
about 1/2 of jalapeno pepper seeded and cut in rings.
Oil or lard; enough to brown chops.
Medium cabbage chopped, not shredded, in about 3 inch pieces.
Brown chops real well in oil or lard. When brown on both sides, push to one side and add onion, bell pepper and jalapeno. Saute on med fire until soft. At this point, I start adding ice cubes, about 3 at a time adding as they reduce liquid but don't scorch. I do this about three times, then add enough water to just cover the chops then add cabbage. Continue cooking until chops are tender and cabbage is soft and "browned" in color.
Serve over rice.. with black eye peas, corn bread and your choice of greens.
8 Heritage pork chops 3/4 inch thick (trim the fat and render to brown the pork chops.)
Seasoned with salt, black and red pepper. Cajun seasoning on both sides of chops (I use Slap Ya Mama)
1 medium onion diced.
1/2 bell pepper diced
about 1/2 of jalapeno pepper seeded and cut in rings.
Oil or lard; enough to brown chops.
Medium cabbage chopped, not shredded, in about 3 inch pieces.
Brown chops real well in oil or lard. When brown on both sides, push to one side and add onion, bell pepper and jalapeno. Saute on med fire until soft. At this point, I start adding ice cubes, about 3 at a time adding as they reduce liquid but don't scorch. I do this about three times, then add enough water to just cover the chops then add cabbage. Continue cooking until chops are tender and cabbage is soft and "browned" in color.
Serve over rice.. with black eye peas, corn bread and your choice of greens.
This post was edited on 9/12/18 at 7:03 am
Posted on 9/12/18 at 7:12 am to KyrieElaison
quote:
Smothered pork chops with rice and gravy
Today is smothered pork chop day at Goodwood Grill!
This post was edited on 9/12/18 at 7:14 am
Posted on 9/12/18 at 8:25 am to CoachChappy
We sometimes do pork chops with pearl onions and green apples, pretty tasty
Posted on 9/12/18 at 9:14 am to CoachChappy
Dry brine them with a mix of 2 tbsp kosher salt + 1 tsp white sugar. Put them on a rack and leave uncovered in the fridge overnight and up to 24 hours. Reverse sear when it’s time to cook.
Posted on 9/12/18 at 9:46 am to rowbear1922
quote:What temp do you go to? I did 145 last week and they were too dry.
Sous vide
Posted on 9/12/18 at 9:49 am to CoachChappy
Pound them thin and do grillades and grits.
Posted on 9/12/18 at 2:33 pm to CoachChappy
Apple cider sage pork chops with caramelized apples. I made this a couple of years ago and it was delicious. Unfortunately, I can't find the exact recipe I used, although many come up when I Google. If I find the exact one, I will share.
Posted on 9/12/18 at 2:35 pm to CoachChappy
Brine them. Fry them. Make a good gravy.
Are they boneless? Thin or thick?
Are they boneless? Thin or thick?
This post was edited on 9/12/18 at 2:39 pm
Posted on 9/12/18 at 2:36 pm to Darla Hood
Serious Eats/Food Lab have really good recipes for both a brown sugar apple glaze and a bourbon cherry glaze. Those are my go to methods for good chops, reverse sear then top with one of those glazes.
Posted on 9/12/18 at 2:38 pm to Darla Hood
Posted on 9/12/18 at 2:52 pm to CoachChappy
Salt, pepper, cayenne, dash of cinnamon rubbed on the chops, whole garlic cloves and sliced apple in the bag. Sous vide than seared in a pan in some butter.
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