pork chops

so good right?

Amen. I bought some last shop & a jar of apple sauce.

Made some Sunday night. Breaded and baked with dark gravy and mashed potatoes and homemade applesauce, SO YUM.

any pork product is amazing

can we make this the official election day pork chop thread?

swine we can believe in

we really don't talk about meat enough on this board

beats discussing tipping or pizza.

true.

pls list meats in order of preference

Marinated in minced ginger and garlic, sesame oil and five spice. Seared on both sides and poached in chicken stock. Slice and serve over broccoli rabe lightly seasoned with chile oil.

Okay!

least favorite meat of all the meats i don't eat anyway: pork

best meat: hot dogs

pork chop is the most meh of all the porks

no wai, you never had a good brined pork chop then

Pork chops are easily one of the most versatile and easiest of all meats. They don't take long to cook and you can adapt them to Southern cooking, French, Chinese, Japanese, Vietnamese, German, etc...

pork chop is the most meh of all the porks

this is true

no wai, you never had a good brined pork chop then

this is true too

maybe i've just had bad ones, i could count on one hand the number i've had. i remember them as dry and tough things.

it's all about the marinade. prefer lamb chops tho (tandoori, italian, whatever)

Pork has been selectively bred into such over-lean junk, generally speaking. For super lean cuts like a loin, I make green chile stew, or butterfly it and stuff it full of tasty stuff, tie it up and roast it.

i remember them as dry and tough things.

The chops I get are thicker and less fatty than they were when I was a kid and I also don't cook them as ruthlessly as people did when they were more worried about trichinosis.

Lamb chops are delicious, too, Steve.

you've really got to get them from a good butcher.

most of the stuff you can get in the supermarket is interchangeable with a chicken breast, flavor- and texture-wise.

YES! ugh

do you ever feel like some people are fronting with this whole OMG I LOVE PORK CHOPS shit nowadays?

me neither, pork chops are good

not enthusiastic enough dammit

Good pork chops are better than good chicken breast.

What's really good: Kahlua pork chops

here's a good one. grill 'em--not too long on each side--and right before you take 'em off, brush 'em with a maple syrup & ketchup mix. take 'em off right away though so the sugar in the syrup doesn't burn.

Good pork chops are better than good chicken breast.

― Michael White, Tuesday, November 4, 2008 3:57 PM (1 minute ago) Bookmark Suggest Ban Permalink

so much better

most meat is better than chicken breast

One of the fancy-dancy local, organic, holistic commie-pinko pig farmers here has super expensive pork that's fattened on walnuts and berries. It is de-fcuking-licious.

ok this isn't about pork except tangentially but last year au pied du cochon had about 100 ducks raised ONLY on maple syrup and then prepared them for xmas... maple syrup foie gras and confit de canard... oh man

i would eat those 100 ducks

last night i had a fucking awesome pork chop.
thick cut (of course), with smoked sea salt rubbed onto the fatty bits, cayenne & black pepper on both sides. seared then slowly cooked til the inside is still a lil pink (i know, i know) sliced and served with lemon-rosemary asparagus.

ian, I cook mine similarly, and if you let them rest they cook perfectly.

slocki, the confit wasn't too sweet?

the confit wasn't made with maple syrup, just fed on it!

I flirted with vegetarianism in protest at having to eat the pork chops my mom made, somehow dry with weird claggy bits every time also NEEDED MORE SEASONING. London has an artisanal pork chop thing going and I've got to say I don't like so much; pork and I get on best when there's a marinade or spice thing going on, or the pork is RIBS.

I keep trying to have Viet pork chop from my reliable take-away but they keep selling out.

s1ocki: jesus christ on a swizzle stick that duck sounds awesome.

pork chops seared then slow cooked over a winter veg casserole last night.

dominicans can make a mean pork chop

slocki, I understood that but I was just curious what it did to the taste of the flesh/ fat. I am not a huge fan of food that's too sweeet.

suzy, I agree that chops should be marinated. Like chicken, pork can be a great vehicle for flavors but it does have a slightly stronger taste than chicken.

Now I want my gf's Vietnamese ribs. So good and messy.

I reckon it's kind of similar to feeding pigs a shit-ton of apples or acorns.

What makes the ribs Vietnamese? Are they 'salt and chili' or similar?

Today I had British café-style 'chicken escalope' and with HP/brown sauce this stuff magically turns into KATSU.

what are other choice cuts of pork? i had some roast shoulder last wkend and it was v v good

belly is of course awesome

Suzy, I can't remember all of what's on them, five spice and fish sauce and a bunch of other stuff in a marinade that usually lasts for a day, at least and then she finishes them with honey in the oven for tha last 20 minutes. They're smokey and sticky and tasty. I usually just make a cabbage slaw to go with them so it ends up being somewhat like American bbq but with Viet/Chinese flavors.

I had some belly in Paris last year, t_g, that was excellent.

Here at Les Papilles. Highly recommended and a lot of fun.

wow that looks great! <3 paris. the french really know what they're doing when it comes to pork, i got given this book last xmas - pork and sons

michael white have you ever been to mtl

I've never had a good pork chop :( I'd figure I just don't like pork, but I love bacon. Although that tastes nothing like pork chops, so I guess it's irrelevant.

t_g - that looks like a great book. The thing that's cool about Les Papilles is that it's very rustic and unpretentious by Parisian standards. The owner is from the Southwest I think and his wines are often from there and the food is very homey. My Parisian friends were a little taken aback by the ambiance and the menu but it reminded me a lot of Northern California cooking/attitude.

slocki, where or what is mtl?

it has come to my attn recently that mtl does not actually compute for a lot of people :/
MONTREAL!

also it has come to my attn that i haven't eaten pork chops in a long time!

I haven't ever been to Montreal but i'd love to go.

I love Mtl. The gang I met up with last year in Amsterdam, we're planning on going there for our next meet-up. I'm hoping s1ocki will steer the carnivores in the group to a good pork chop.

Or at least a pig's foot, eh? ;)

I think I made my best pork chops ever a couple weeks ago (and I make A LOT of pork chops). Stuffed with a mixture of sauteed apples, golden raisins, apple butter and a little apple cider vinegar. A good brine is key. This one was cider, brown sugar, sage, salt, pepper and cinnamon.

I have not been on ilx long but I have never not seen a pork product thread w/ s1ocki on it

My sister has the following magnet on her fridge:

I scream
You scream
We all scream
for PORK!

To quote an eminent philosopher: "Give me a pig foot and a bottle of beer. Slay me 'cause I don't care."

i'm just realising that i've prob eaten more different pieces of pig than i have of any other animal: trotters, tail, head... all good.

Trotters, ears, tail, cheeks, and God knows what else...

cheeks! yes cheeks are great too

I've been loving the pork shoulder + slow cooker these last few months. With BBQ sauce. With adobo spices. Marinated with achiote paste. Any way you make it = yum.

Country-style ribs or backbone in crock pot with sauerkraut, A+++

Last time I made pork chops I peppered them, seared them, then deglazed the pan with Cocacola and marsala, added cabbage and fennel and lots of garlic, put the chops back in, and simmered them for awhile. Is that technically a braise? It was good.

i'm always scared of putting coca cola on my pork.
i think dr. pepper is more my speed.

here's a good one. grill 'em--not too long on each side--and right before you take 'em off, brush 'em with a maple syrup & ketchup mix. take 'em off right away though so the sugar in the syrup doesn't burn.

I'm sold. My pork chops await their destiny. I also see pork belly and crackling in my near future.

It's all about rosemary.

By the way, ketchup? Maple syrup? COCA SHITTING COLA? some weird wrong stuff going on here.

I used to have a roommate who only had one dish: she would bread these 1/2" pork chops in panko & parmesan cheese and pour bacon gravy all over them. Like, twice a month.

The best two days of every month she lived with me.

Really though if I had my way they would just be barely seasoned and grilled juicily. Oh man I will eat a stack of like 6 of those motherfuckers right now.

just rubbed down a bunch of pork chops with fresh guerrero spice rub mixed with a little oil and vinegar. good grillin' tonight!!

the chops look ridiculously magnificent btw

Panko?

no not breaded

Was ist das "panko"?

japanese bread crumbs

Our meat distributor at work brought us a case of pork chops by mistake (we don't have them on the menu) yesterday, I brought home like 20 chops and am going to grill them tonight in my snowy back yard.

Does Will Oldham like pork chops? I should take him some.

ysi?

You're going to grill all 20 of them tonight???

i just ate

pulled pork w/ vinegar
arkansas style ribs
hush puppies
corn bread
sweet tea
mint brownie

for $14.00

^^deserves better than a thread about pork chops

I made some chops and grilled peaches last week for the wife and me. SO good.

i did chops & GPs a couple weeks ago!

Eating a pork chop sandwich afaic.

One of my standard winter meals is pork chops marinated in rosemary, garlic, mustard and olive oil with mash and red cabbage. Well satisfying and well cheap.

How many of you have access to sour oranges? The Cuban thing is to marinate pork chops in sour orange over night. You won't forget me.

Goya Mojo Criollo claims to have actual sour orange juice in it, but that's about as close as I can get.

I had a modified Cubano for lunch today -- it was going to be a sandwich with leftover roast pork in it, then I decided to grill it and add cheese, and then I realized there were pickles and onions sitting right next to the pork in the fridge...

Goya's stuff is okay if you don't have access to the real thing. If not, use lemon and the sourest orange you can find.

Just had some pork w/ mustard, white wine, & sage sauce + a nice big salad.