What to do with pork chops?

On 16/04/2011 12:15 PM, jmcquown wrote:

Grilled has become my fvourite way to do pork chops. I usually just
season with salt and pepper, though I have to qualify that by adding
that I buy my pork chops only at the local Dutch butcher. I had given up
on pork for years until I discovered that place.

They are also terrific with a rub of salt pepper, garlic powder, oregano
and fresh chopped mint. Rub in on the chops and let it sit for an hour
or so, then grill quickly on high It works even better with thin chops.
 
On 4/16/2011 1:11 PM, jmcquown wrote:

That's an interesting recipe, but I have a question: why does it call
for self-rising flour? What does it do other than to add additional
saltiness?

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On 16/04/2011 12:36 PM, spamtrap1888 wrote:
Years ago there was a program on TV called Over Easy with Hugh Downs.
They did cooking demos for meals for one or two. One of them that I
tried. Take one or two nice thick pork shops. Slice a pocket into the
the chop and cram in a couple pitted prunes. Season with a little salt
and pepper then add some chopped potato, carrot and a small onion, add
some apple juice and water, cover and cook for 20-25 minutes.
 
On Apr 16, 11:29?am, Portland wrote:

Portland, it is okay if you use cream of mushroom soup from a can.
Just say a few Hail Julias while cooking the meal. Jill, I do this
exact same thing, but with cream of onion soup. I bake them until
they're fall-apart tender.
 
On Sat, 16 Apr 2011 09:32:05 -0700, "Cheri"
wrote:

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
 
On Sat, 16 Apr 2011 12:15:59 -0400, "jmcquown"
wrote:


Pan fried, preferably in a cast iron skillet.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
 
Landon wrote:


Here's another version with alternative seasoning-

* Exported from MasterCook *

Lillian's Pork Chop Casserole


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Pork chops
1 cup ketchup
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon nutmeg
1/3 cup vinegar
1/2 cup water

Brown chops and place in Casserole.
Pour sauce on and bake covered in slow oven (275 degrees) for 3 hours.
 
On Sun, 17 Apr 2011 06:17:39 -0400, Goomba
wrote:


Thank you Goomba. That also looks tasty. I'm not a big fan of nutmeg
when its outside of an eggnog, but I'll give this a try one day. The
other recipe got my attention because of the curry. I have loved curry
since I was a child. The only thing we had it in then was "Curried
Rice", but I loved it and looked forward to eating it every time. It
smells so wonderful to me and tastes even better than it smells!
 
On Apr 17, 3:10?am, Goomba wrote:

I'll never forget the (Calabrian?) uncle of my friend's wife throwing
a bunch of pig ears and tails into his tomato sauce for a party.
 
In article ,
"jmcquown" wrote:


I got bored one day with the ways I usually cook chops. I had loin chops
and trimmed the fat, sliced them relatively thinly across the grain,
marinated the strips in soy sauce with ginger and used them for stir fry
with assorted vegetables. Not bad. I've done it since.

leo
 
jmcquown wrote:

I just did some in a pan with salt, pepper, cumin, paprika, and deglazed
with cranberry juice* for a pan sauce.

It was good. I stumble blindly into doing it right sometimes. One decision
I made was to ignore the admonitions against moving them before they sear.
They seared just fine and didn't stick because I kept moving them.

* Frozen concentrate cranberry juice with a little water added so it didn't
have to reduce much. I keep that and FCOJ in resealable containers for
cooking.


--

Reply in group, but if emailing add one more
zero, and remove the last word.
 
On Sun, 17 Apr 2011 15:39:52 -0700, Leonard Blaisdell
wrote:


Easy and best ever pan fry pork chops.... Dry well with paper
toweling, slit the fat crosswise to prevent curling. Now a one sided
shake of salt only. Pre heat on low, a cast iron fry pan, with only
enough olive oil in it, to not quite cover the chops. Then set chops,
salt side up, bone or not, gently in oil and go do something else.

The trick here is to fry it so slowly that it breaks up the fat
tissues... Next flip it over and do the next side. The second part of
this trick is, not to brown it all at once on the first flips, but on
the next, without over doing them.........enjoy!!!!
 
On Sun, 17 Apr 2011 21:17:43 -0400, Leon Manfredi
wrote:


Am I understanding you correctly; submerge the pork chops in EVOO?

Literally covering the meat with oil?
 
>>On Sun, 17 Apr 2011 21:17:43 -0400, Leon Manfredi





To be true confit, it would have to be immersed in its own fat, but
close enough.

I can see that the meat would be very, very moist, but the oil would
have to be very hot to prevent it from saturating the meat. The
directions specify that the tops of the chops be open to air, so the
internal juices would come from the meat. I think it might be a good
idea to sear the meat first to seal it. I've seen chicken done this
way in the South, but never chops.

Interesting! If enough chops were used to fill the pan well, it
wouldn't take as much EVOO as it sounds.
 
Landon wrote:

Note that "?".

Both your commas are superfluous.
Learn how to punctuate correctly.
Are you a stutterer?

And clean up your attributions, SLOB!
 
On Apr 16, 12:15?pm, "jmcquown" wrote:

Marinated in either
soy, ginger, garlic, sesame oil, rice vinegar, chile oil
or
Korean hot bean paste, soy, garlic, ginger

and grilled.

Cindy Hamilton
 
Back
Top