Pork Chops: mmmm

Message Bookmarked

Bookmark Removed

since i started to pay attention to food i have found that week in and week out pork chops are one of the cheapest most satisfying meats to prepare. i have been in kind of a trough with my inspiration in the kitchen opting for easy and quick solutions. well i have pork chops in the fridge, what would you do with them?

― jdchurchill (jdchurchill), Thursday, 4 May 2006 19:14 (nineteen years ago)

My mother used to make fantastic Kahlua pork chops -- season, brown both sides, then add Kahlua + water and let the chops simmer in that until the liquid is reduced to a nice glazey glaze. The sauce is awesome on mashed potatoes.

― pixel farmer (Rock Hardy), Thursday, 4 May 2006 19:18 (nineteen years ago)

Soak 'em for a couple hours in a whiskey or rum brine with chilis and pepper corns; best on yer grill, but also fine from the frying pan.

Slit them open and stuff in some high class salami and mozzarella (or another Italian cheese - sausage combo).

― Colin Meeder (Mert), Friday, 5 May 2006 07:52 (nineteen years ago)

Not that long ago I did pork tenderloin with a maple glaze (consisted of maple syrup, sage, cider vinegar, little bit of mustard) and that was delicious, I bet it'd be just as good on pork chops.

― Allyzay Rofflesbot (allyzay), Friday, 5 May 2006 14:16 (nineteen years ago)

A bit heavy for summer, but really tasty, especially with morels.

― Jaq (Jaq), Friday, 5 May 2006 14:25 (nineteen years ago)

Marinate in mustard, olive oil, lemon, herbs. After you sear both sides, poach in chicken stock.

― M. White (Miguelito), Friday, 5 May 2006 15:46 (nineteen years ago)

I had these balsamic-glazed pork chops and they were lovely. My pork chops tend to end up a little bit on the dry side. One of the epicurious reviewers suggested marinating the pork in milk for a couple of hours to cure that problem -- anyone try that tip before?

― >+, Sunday, 7 May 2006 01:33 (nineteen years ago)

Yup. It works. Also throwing in some milk while frying 'em will help.

― Colin Meeder (Mert), Sunday, 7 May 2006 20:00 (nineteen years ago)

I tried the kahlua pork chops tonight - the sauce/glaze tasted very much of maple and vanilla. I used about 1/3 c. kahlua and 2/3 c. water, no other seasonings just to see how it went. A grind of pepper and some mustard would have been good. I think next time, I'll sear and saute the chops and use the kahlua to deglaze the pan instead of braising the meat.

― Jaq (Jaq), Tuesday, 9 May 2006 02:30 (nineteen years ago)

Rosemary goes terrific with pork. If you want something really quick, stab the chop and poke some little bits of rosemary and garlic in the holes, then put them under a hot grill.

― Mädchen (Madchen), Tuesday, 9 May 2006 07:59 (nineteen years ago)

Pan-fried with onions, apple, cream, peppercorns and brandy = teh yumness.

― ailsa (ailsa), Tuesday, 9 May 2006 16:25 (nineteen years ago)

madchen: only ashes are under my grill; probably make the pork taste dirty.
>+: marinating in milk will get the meat more tender in any case. i've tried it as a brine for fried chicken, pretty damn tasty. keep the ideas coming people, i like what's here so far.
last night as many times before i did my chops like my mom used to make: shake and bake style. crush up some breadcrumbs and season with salt, pepper, chili, majoram, paprika, cayenne, then put that in a ziploc. blot dry chops and shake in bag to coat. bake at 400 for 20-30m. served with a noodle salad of chop tomato, roasted onion, gorgonzola, and spinach. burp! also used the shake and bake on chix and catfish with good results.

― jdchurchill (jdchurchill), Tuesday, 9 May 2006 19:41 (nineteen years ago)

I asked my mom about the Kahlua pork chops today, and 1) she doesn't brown the chops first, 2) she cooks them low and slow, and 3) her proportions for the liquid are about 3:2 water:kahlua. Also, she keeps the pan covered and somehow the liquid reduces/thickens anyway. We were agreeing that pork is bred to be so lean anymore that it's tricky to get tender pork chops. Time to try the milk bath. (Is it the acid in the milk? Buttermilk is certainly touted as a chicken marinade...)

― The Jazz Guide to Penguins on Compact Disc (Rock Hardy), Wednesday, 10 May 2006 23:45 (nineteen years ago)

Ew, dirty grill, ew!

― Mädchen (Madchen), Thursday, 11 May 2006 09:09 (nineteen years ago)

defying nature and my mind, everytime i grill i am left with ashes. as it is written: ashes to ahshes, funk to funky.

― jdchurchill (jdchurchill), Thursday, 11 May 2006 21:45 (nineteen years ago)

You must be logged in to post. Please either login here, or if you are not registered, you may register here.