Old Bay Seasoning on Pork Chops - great!

L

Little K

New member
Last night I baked pork chops. I wanted something different but no fuss. I
have a tin of Old Bay seasoning in the cupboard. (I'd heard about it for
years on this ng but was never able to find it when I lived in Tennessee.)
It's usually used in things like crabcakes and shrimp dishes, but I noticed
on the back of the tin it also mentioned chicken. Well hell, if it works on
chicken it can't be bad on pork chops. It wasn't :)

I had four bone-in pork loin chops, about 1/2 inch thick, with a nice edge
of fat on them. I sprinkled them liberally with Old Bay and baked them in a
glass baking dish at 425F for 30 minutes. They came out of the oven
sizzling and fragrant. No, they weren't over-cooked or at all dry. They
were moist, fork tender and quite tasty! I served them with some leftover
boiled parsleyed [new] potatoes and fresh steamed broccoli. Quite a nice
dinner! I'll definitely be using Old Bay seasoning on pork chops again :)

Jill
 
On Thu, 10 Mar 2011 11:20:27 -0500, "jmcquown"
wrote:


How very cool! I always have old bay on hand, but I've restricted its
use to seafood.

I'm going to try that on my next meal with pork.

Thanks!
 
On 2011-03-10, jmcquown wrote: > Last night I
baked pork chops. I wanted something different but no fuss. I > have
a tin of Old Bay seasoning in the cupboard. (I'd heard about it for >
years on this ng but was never able to find it when I lived in
Tennessee.) > It's usually used in things like crabcakes and shrimp
dishes, but I noticed > on the back of the tin it also mentioned
chicken. Well hell, if it works on > chicken it can't be bad on pork
chops. It wasn't :)

Old Bay rocks! It's basically the same spice mix as Creole/Cajun
spice and what Emeril is always bamming with. It's good as far as it
goes, but I find even the newest can is already so old its flavors are
fading. That, or they jes use cheaper spices, which amounts to the
same thing.

I've tried Emeril's. It's excellent, but only because the spices are
fresher. You can taste the celery seed, which is dominant in his
blend. I buy a generic C/C blend from my health food store, which
they get from San Fransisco spice company. Also, much fresher than
Old Bay. I usually make my own, which really gets good if you buy
whole spices, mix, then grind/crush yourself.

http://www.gumbopages.com/food/creole.html

As for what it works on, ANYTHING! I use it on chicken and fish all
the time. Ribs, porkchops, pull-pork, veggies.... It's all good.

nb
 
On Thu, 10 Mar 2011 11:20:27 -0500, jmcquown wrote:


I use Old Bay as a rub for my pork spare ribs before smoking them.
Everybody pooh-pooh's the idea when they hear about it, but they
haven't tasted them.

I get the one-pound cans at Restaurant Depot for $6.00 ($.50 more than
a 6oz can at the regular grocer). It's really not much more than 90%
celery salt (light on the salt).

-sw
 
On 3/10/2011 10:20 AM, jmcquown wrote:

My mom used it on roast chicken. It does have a lot of salt so I'm
careful with it, but I recently saw that they make a lower-sodium version.

I use Old Bay in my rib rub.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On Thu, 10 Mar 2011 11:20:27 -0500, "jmcquown"
wrote:


I like OB with veggies. Cauliflower comes to mind first. A celery
stalk loaded with cream cheese and liberally doused with OB is a great
snack.

Lou
 
On Mar 10, 12:31?pm, notbob wrote:

Penzeys has a Chesapeake Bay Seasoning that is very similar to Old
Bay. Theirs is the quality you've come to expect from Penzeys...
excellent, flavorful. It's terrific on pork chops and chicken.

I'm also very fond of Penzey's Ozark seasoning on Pork and chicken.
 
Catmandy (Sheryl) wrote:




Is the Penzey's version any less salty than Old Bay? I really like
Old Bay but the sodium content is gignormous. Even if you leave
out all other forms of salt in a dish, the Old Bay can send it
over the edge.

Despite this drawback, I still commonly use it in potato salad,
red beans & rice, tuna salad, salmon cakes, and a few other items.


Steve
 
On Thu, 10 Mar 2011 22:26:28 -0500, Jean B. wrote:


I've never understood why the package doesn't mention it. i think it
goes on pork better than seafood. I actually don't like it on seafood
- it makes seafood taste like, well, Old Bay. People tend to over-use
it so that all seafood tastes the same.

Second best use is chicken.

-sw
 
On Fri, 11 Mar 2011 03:24:13 +0000 (UTC), [email protected]
(Steve Pope) wrote:


Old Bay seems to have been shoved off the shelves by Zatarain's every
time I look for it. I don't want powder, I'm looking for the
premeasured bags of discernable items for crab boil.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Thu, 10 Mar 2011 22:26:28 -0500, "Jean B." wrote:


My son used to make pork chops that way. I do *not* like Old Bay on
pork.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mar 10, 10:24?pm, [email protected] (Steve Pope) wrote:

I couldn't say for sure, it's been awhile since I used anything but
the Penzeys version. Here't there ingredients:
Chesapeake Bay
Traditional East Coast seafood and meat seasoning. Rub on soft-shelled
crabs for saut?ing, 1-2 tsp. per lb. Excellent for steak, chicken and
fish, sprinkle on before pan-frying or broiling. Hand-mixed from:
paprika, salt, mustard, celery, ancho, black pepper, red pepper, dill,
caraway, allspice, horseradish, cardamom, thyme, ginger, bay, mace,
cinnamon, savory and cloves.
 
"Steve Pope" wrote in message
news:[email protected]...



I have enjoyed the Utz potato chips with "Chesapeake Bay seasoning" when I
could get them. I decided to try making a chip dip with Old Bay, but it was
very salty. They have some clone recipes for Old Bay, perhaps one of those
with reduced salt might work out.



Brian
--
Day 764 of the "no grouchy usenet posts" project
Current music playing: None.
 
Default User wrote:


Yes, I have no doubt one could duplicate it and leave out most of
the salt. In fact I usually don't buy spice blends, partly for this
reason, but sometimes they can be convenient.


Steve
 
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