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re: What is the best way to cook pork chops?
Posted on 7/15/11 at 1:45 pm to TorNation
Posted on 7/15/11 at 1:45 pm to TorNation
quote:
Do you really need a recipe for smothered pork chops? Guess I'm lucky my mom taught me how to cook!
Damn dude. I like hearing different styles and different ways of doing things. I tend to enjoy not just food, but the food experience. I tend to look at cooking as close to an art form when done right. Do you really need a recipie for anything, then? Since you know, you know how to cook. 
Life must be a lot of fun for you.
I bet you don't bother travelling either, huh? Why do it? Italy, for example, is just full of people and pasta. 
2
Posted on 7/15/11 at 1:49 pm to Mo Jeaux
quote:
Mo Jeaux
What's the point of a F/D board if you can't discuss amirite?
Posted on 7/15/11 at 1:58 pm to heatom2
Wash and season chops with whatever you like. Get a cast iron skillet. Put a table of vegetable oil in it and a spoon of sugar in the oil and turn the stove on high until the sugar turns black. Drop the chops in and cover it with a lid. The moisture will keep it from burning if the lid is tight. U may need to add water or broth at some point (especially if the steam is escaping), but the longer it cooks the more tender they will be. You made need to add liquid a few times if you are able to cook it awhile. Add some oinons and whatever vegies you want at some point (bell pepper maybe garlic). Let it cook at least 30-45 minutes. Take the chops out, add some flour to thicken the gravy and put the chops back in once you have your desired consistency. Serve over rice or mashed potatos. I do this with pork chops, pork steaks and stew meat and soup bones. If you're cooking 10 you may be better off with a dutch oven or something deeper if it is available.
This post was edited on 7/15/11 at 2:08 pm
Posted on 7/15/11 at 2:35 pm to Mo Jeaux
I love to cook and use it to relax and enjoy myself. The thread had many ways to cook pork chops which I was enjoying at the time. I just didn't realize there are so many ways to cook smothered pork chops that it needed to have a recipe posted. I guess you can go ahead and discuss how to salt and pepper a pork chop since you enjoy discussing different styles and ways of doing things. Now I definitely could understand the need for a recipe for making pasta if you want to go into that recipe for me. I will kindly get out of your thread and hop you enjoy your discussion of the many different ways and metods to cook smothered pork chops. And while you're at it go ahead and start a thread on travel throughout Italy, I'll be sure to stay away from that one as well!
Posted on 7/15/11 at 2:42 pm to tewino
It's too perfect a time of year to do anything but smother them with gravy and serve with rice, field peas, okra and tomatoes, cornbread.
Light coat of seasoned flour, brown in oil, add onions, broth, and simmer.mmmmm. Thicken the gravy if the flour doesn't do it. Just like Mama used to make.
Light coat of seasoned flour, brown in oil, add onions, broth, and simmer.mmmmm. Thicken the gravy if the flour doesn't do it. Just like Mama used to make.
Posted on 7/15/11 at 3:00 pm to tewino
Or you could put em in a pot of turnips and mustards.
Posted on 7/15/11 at 4:24 pm to Mo Jeaux
Mo Jeaux:
Batter up, lightly, pork chops with a well seasoned flour. In a skillet, over high heat, pour a bit of oil in and brown both sides. It won't take long. Don't cook through.
Pull the chops. Add a little more oil to the skillet and sautee chopped onions, peppers, garlic and whatever else. Gradually whisk in flour and then chicken stock. Cook over medium, adding flour or stock to get the consistnecy of the gravy you want. Season to tast.
Add the chops back in and completely cover them in the gravy. Get them to a medium simmer and let them go for 20 or so mins.
Very easy and very tasty. You can serve over rice, or mash some potatoes, or whatever. Any leftover gravy goes great over bread in the morning.
Batter up, lightly, pork chops with a well seasoned flour. In a skillet, over high heat, pour a bit of oil in and brown both sides. It won't take long. Don't cook through.
Pull the chops. Add a little more oil to the skillet and sautee chopped onions, peppers, garlic and whatever else. Gradually whisk in flour and then chicken stock. Cook over medium, adding flour or stock to get the consistnecy of the gravy you want. Season to tast.
Add the chops back in and completely cover them in the gravy. Get them to a medium simmer and let them go for 20 or so mins.
Very easy and very tasty. You can serve over rice, or mash some potatoes, or whatever. Any leftover gravy goes great over bread in the morning.
Posted on 7/15/11 at 4:34 pm to TorNation
quote:
TorNation
lulz
Posted on 7/15/11 at 4:35 pm to BayouBlitz
Grill hot and fast with your favoriete seasonings. a little wild rice and some grilled veggies. A little chilled white wine to wash it down
Posted on 7/15/11 at 4:38 pm to MulletMan
I like that. Simple and includes alcohol.
Posted on 7/15/11 at 5:25 pm to tewino
I guess this would be smothered. I drizzle some terryaki in a black iron skillet add the chops, cover and cook on low. Turn after 7 or 8 minutes and leave cover off to reduce liquid. Cook on low another 5 or 6 minutes. If you want to make a gravy don't uncover after turning.
Posted on 7/15/11 at 6:38 pm to Zach
all sounds good. inspired to go to store now
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