posted
My favorite way is to jerk them. You can cook them whole or slice them into long strips. Then put Busha Brown's Carribean Jerk Seasoning on them. Of course, you may not have any of that on hand, so you may have to season them yourself. I can't duplicate the jerk seasoning, but when I don't have it I like cumin, coriander, pepper, and garlic. It has a bit of a bite, but a lot of complex flavor, too. If you want to add herbs, thyme is good, as is rosemary.
If you want a fresher taste, and you like potatoes, use chives and dill and a little salt and pepper. Roast your potatoes with these seasonings and a little olive oil, then broil or pan fry the chops with same seasonings.
I never bread my chops, but it is very good. Use blend bred crumbs, chopped herbs, and seasoning, dip the porkchops in some egg, coat with the mixture, and pan fry. You need more oil to make this come out right than you do with unbreaded chops.
Finally, you could use very cheap beer and Lowrey's seasoning salt to pan fry it.
posted
My favorite way is to marinate them in soy sauce and grill them.
My grandmother takes the thin ones and fries them in butter in a cast iron skillet. Another favored way.
Posts: 10890 | Registered: May 2003
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posted
I personally use an apple butter glaze on approximately 3/4 inch thick boneless loin chops: 1/2 cup apple butter 1 Tbsp white vinegar 1 1/2 tsp honey 1 1/2 tsp Worchestershire sauce Mix it all together and slather it on the chops. Bake at 350 for about 35 minutes, I also usually serve with Stove Top stuffing. I use this so often that when I start a new jar of apple butter, I'll make a single batch for that night's dinner, then mix up the entire rest of the jar with appropriate amounts of the other ingredients, put it all back into the jar and store it for future dinners. An 8 ounce jar of apple butter will generally last me about 2 months.
My sister-in-law uses thinner cuts with bones, browns hers lightly in a frying pan, then pours apple juice into the pan and boils them until cooked. The apple flavor permeates the chop a little better than my sauce. I've tried this with my thicker cuts, though, and I don't like the way it turned out. The meat got quite a bit tougher than baking. I may try blending recipes by putting apple juice into the baking pan and the sauce on top...
Posts: 4515 | Registered: Jul 2004
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quote:My favorite way is to marinate them in soy sauce and grill them.
That's my favorite too! With one difference. or maybe two. I used crushed pineapple with the soy sauce. And I also vigorously stab the chops repeatedly with a fork on both sides. I let them marinate in the fridge for as long as possible, turning often.
posted
I can't find the exact recipe but I've used a lime and cilantro marinade for pork in the past. This link suggests that this marinade is good for chicken, and fish but doesn't mention pork. If I remember correctly I made a fresh pico de gallo with cucumber, and pineapple? to go with the chops.
Edit to change the term salsa to pico de gallo? Can anyone tell me the difference between salsa and pico de gallo?
posted
THat sounds about right for pork. I was going to use my KC BBQ sauce from punwit on some pork chops, but I've decided to save it for slow-cooker ribs.
Posts: 26071 | Registered: Oct 2003
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posted
I don't usually like pork chops, but I've been craving them. The other night, I made some I really enjoyed:
I carmelized onion slices, and laid them in a baking dish. I seasoned four pork chops (sans fat) with salt, fresh-ground pepper, and thyme, then seared them. I laid them on top of the onions, topped with three peeled, sliced apples, covered, and baked 90 min. at 350 deg. Scrumptious.
Posts: 21182 | Registered: Sep 2004
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posted
Pork with green apples and onions, or with pineapple and shredded carrots, is really very good. Posts: 37449 | Registered: May 1999
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posted
I have some- curry powder red pepper pepper coriander cloves nutmeg cinnamon brown sugar honey fermented soy sauce (Darn! i forgot to buy some good ramen! arg!) ect. And cooking oil. Also flour and corn meal.
Posts: 9942 | Registered: Mar 2003
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Dust the chops with pepper and coriander (adjust for desired spiciness - the two will boost each other) and a little nutmeg..
adding a clove to the oil in a cold pan, and let it get to medium-high heat. crush the clove and spread through the oil.
Brown one side of the chop for two minutes, flip. Reduce the heat to medium after one minute.
I don't know how long they will take. If you have a thermometer, use it. Otherwise, after about 5 minutes, cut into it to see if it's still pink.
Just before you flip it, sprinkle with a little brown sugar. Flip it, and sprinkle the top with brown sugar.
When it's done, flip it over real quick to get the brown sugar a little carmelized on the other side.
If you have apples or pears, the nutmeg and cinnimon, with a little butter, can be used to bake the fruit while you eat the pork chops.
Posts: 26071 | Registered: Oct 2003
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posted
I hadn't opened this thread because I thought you actually wanted recipes and it just occured to me you might just want to know how to cook them. One of the benefits of pork is you don't have to add much for it to taste yummy. To me at least.
If they are not frozen, preheat your pan. If they are frozen, don't preheat the pan because the contrast of heat and cold can mess up your pan. Also if it is a nonstick pan you don't want to heat it too massively just because that is bad for the nonstick. You just want the pork to sizzle as soon as it hits.
cook on one side for a total of 7 minutes at medium heat. Turn and cook another 7 minutes.
Now that it is browned on both sides, cover and cook on low for 20 minutes to kill all the trichomoniasis. You can add a tiny bit of water if you are worried about it burning.
Stoves vary a bit, so if it doesn't brown or is smoking, adjust accordingly.
Posts: 2010 | Registered: Apr 2003
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posted
mothertree's cooking directions can be used with the recipe above, just remember to add the sugar last and cook it on medium to medium high heat just long enough to carmelize the sugar in place.
Posts: 26071 | Registered: Oct 2003
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posted
Drop them on a hot cast iron skillet, then turn them over to sear both sides. Reduce heat to medium. Fry them until they are almost done. Reduce heat to low. Dump in a can of Cream of Mushroom soup. Stir well. Simmer for 10 minutes or so. Serve with rice, mashed potatoes, or cooked noodles.
Can you tell I live in Ohio?
Posts: 1379 | Registered: Feb 2002
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posted
Punwit, Pico de Gallo is a simple thrown-together fresh salsa. Usually it is chopped tomatoes, onions, cilantro. Salsa just means sauce, so pico de gallo would be a type of salsa. Salsas are often cooked down like a spaghetti sauce, or left to marinate like pickles. I think salsa has become so generic a term, though, that you would be fine to say salsa in your recipe.
Posts: 10890 | Registered: May 2003
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posted
I made the pork chops today. They turned out pretty good. I put some cloves into hot oil, salted, peppered and coriandered the chops, fried them until they were golden brown and then I simmered them for a while and ate them with baked potatos with sour cream and bacon on them. And vegetables. Pork Chop in Germany is Kottelet I learned.
Posts: 9942 | Registered: Mar 2003
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posted
Synesthesia, it sounds like your pork chops were yummy! This thread motivated me to buy meat today (a rare event in my house) and make my favorite pork chop recipe... Pork Chops Supreme!
4 pork loin or rib chops, about 3/4-inch thick Salt and coarsely ground black pepper to taste 4 onion slices, about 1/4-inch thick 4 lemon slices, about 1/4-inch thick 1/4 cup packed brown sugar 1/4 cup ketchup*
* Chili sauce or your favorite barbecue sauce may be substituted.
Preheat oven to 350°F. Sprinkle both sides of pork chops with salt and pepper. Place pork chops in ungreased shallow baking pan. Top each pork chop with a onion slice, a lemon slice, 1 tablespoon brown sugar, and 1 tablespoon ketchup.
Cover and cook for approximately 20 minutes. Uncover and cook spooning sauce over the chops occasionally, an additional 30 minutes or until the internal temperature reaches a temperature of 155°F on a meat thermometer. Remove from oven and serve.
Makes 4 servings.
Posts: 862 | Registered: Oct 2003
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