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Pork Loin Chops... what to do with them?
Posted on 9/29/19 at 3:26 pm
Posted on 9/29/19 at 3:26 pm
Picked up a big pack of loin chops at Costco. My first impulse is to smother them in onion gravy, but that's what I did with the last batch. Any suggestions? They are about 1-1/2" thick.
6
Posted on 9/29/19 at 3:27 pm to jeepfreak
Do you have a sous vide?
Posted on 9/29/19 at 3:30 pm to jeepfreak
You can marinate and grill them or cut a pocket in them, stuff them with some type sausage or herb/vegetable/cheese mix and either bake or grill them.
ETA: If you want, you can simply cut them in half thickness wise and have 2 chops 3/4" thick and use a meat tenderizer mallet to flatten them then run them through a liquid dredge and then Italian Bread Crumbs and fry them to make Panne' Pork Chops.
ETA: If you want, you can simply cut them in half thickness wise and have 2 chops 3/4" thick and use a meat tenderizer mallet to flatten them then run them through a liquid dredge and then Italian Bread Crumbs and fry them to make Panne' Pork Chops.
This post was edited on 9/29/19 at 3:37 pm
Posted on 9/29/19 at 3:36 pm to KosmoCramer
Negative, never got into the sous vide craze.
Posted on 9/29/19 at 3:38 pm to jeepfreak
Egg wash
Coat in italian bread crumbs
Pan fry
Or
Sear both sides real good
Make gravy
Add both to Dutch oven
Finish low and slow
Coat in italian bread crumbs
Pan fry
Or
Sear both sides real good
Make gravy
Add both to Dutch oven
Finish low and slow
Posted on 9/29/19 at 3:51 pm to jeepfreak
Bone in or out?
Either way here is something I like to do. Make a pesto/salsa verde with whatever you have handy. Parsley, oregano, or basil, salt, garlic, lemon juice, Chile flake, olive oil. Maybe some pine nuts. Just make something herby, oiley with a good acidic bite.
Sometimes for this I’ll fold in some Panko breadcrumbs.
Depending on thickness I might pound it down a bit.
Cover the chops with this mixture and let sit for a moment. Cook on a super hot cast iron skillet. I use my Blackstone but a skillet will work.
Baste with lots of butter while cooking.
Either way here is something I like to do. Make a pesto/salsa verde with whatever you have handy. Parsley, oregano, or basil, salt, garlic, lemon juice, Chile flake, olive oil. Maybe some pine nuts. Just make something herby, oiley with a good acidic bite.
Sometimes for this I’ll fold in some Panko breadcrumbs.
Depending on thickness I might pound it down a bit.
Cover the chops with this mixture and let sit for a moment. Cook on a super hot cast iron skillet. I use my Blackstone but a skillet will work.
Baste with lots of butter while cooking.
Posted on 9/29/19 at 6:57 pm to jeepfreak
I can’t imagine taking a beautiful 1.5” pork chop and covering it with gravy. Do you put ketchup on your NY Strips too?
Sous vide them, then sear in a hot cast iron skillet. Or just reverse sear in the oven.
Save the gravy for cheap thin pork chops.
Sous vide them, then sear in a hot cast iron skillet. Or just reverse sear in the oven.
Save the gravy for cheap thin pork chops.
Posted on 9/29/19 at 7:26 pm to jeepfreak
Stuff 'em with boudin and then saute. Yum
Posted on 9/29/19 at 8:53 pm to BMoney
quote:
I can’t imagine taking a beautiful 1.5” pork chop and covering it with gravy.
It's pork man, not prime rib. Whole pork loin can be had for well under $2 a lb. so who cares how you cook them as long as they turn out to be something you like to eat.
Posted on 9/29/19 at 9:59 pm to gumbo2176
quote:Grilled herb/veggie/cheese is my favorite method. Mozzarella and spinach is surprisingly tasty inside a pork chop. So is Jack, Swiss,...tried a lot of white cheeses and all come out good.
cut a pocket in them, stuff them with some type sausage or herb/vegetable/cheese mix and either bake or grill them.
quote:Have considered doing something similar to chicken cordon bleu but with pork, just not pulled the trigger yet.
If you want, you can simply cut them in half thickness wise and have 2 chops 3/4" thick and use a meat tenderizer mallet to flatten them then run them through a liquid dredge and then Italian Bread Crumbs and fry them to make Panne' Pork Chops.
Posted on 9/30/19 at 8:51 am to Sidicous
quote:
Have considered doing something similar to chicken cordon bleu but with pork, just not pulled the trigger yet.
Bet that would be good. I make a mean chicken cordon bleu and use fresh greens from my garden in the fall, or frozen in the summer from the fall harvest that are already cooked down.
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