Pork Chop recipe swap
I love bone in pork chops and have a great recipe for one.
Take rye bread crumbs and toast in olive oil with fresh, chopped sage and garlic.
Salt and pepper pork chops and sear both sides in pan. spread some dijon mustard on one side of pork chops, top with breadcrumb mixture and bake in 350 oven until done.
would love to hear your great pork chop recipes.
i rub lightly with spices (cutlets, bone-chops, or thick cut), including cumin, chili powder, a little curry, s&p, coriander. then i grill over charcoal and wood chips. serve on a bed of fresh spinach with fresh or fried apple and perhaps some carmelized onion. sometimes i skip the starch, or i use bread or potatoes.
That sounds awesome. If I didn't just buy a Pizza I would be on my way to the supermarket right now.
I like to season chops and sear them in a cast iron pan. I then top them with caramelized onions, gruyere cheese and add a little beef stock (or broth) and finish them in the oven. Then I pour any remaining broth over top on the finished plate.(after it has reduced in the oven.
All these sound great! I love the rye bread crumbs!
I might be in the minority, but I still enjoy the basic breaded pork chop. I rarely make them anymore because it is much higher in fat than grilling them.
Anyway, a few points if I may. First, the whole key to a great breaded and "fried" pork chop is only to fry it just until you get a color on the crumbs. Then finish it in the oven at 325 for about 15 minutes; do not over cook them! I also like to use fresh bread crumbs and season them myself.
As far as the chop itself...I like the rib loin chops best ..the bone sure seems to give it a better flavor and I like the fat to meat ratio - I do not like the more expensive center loin because it has that little bit of tenderloin that has a different color and texture to it.
Also, there is "tenderized" pork put out by Hormel and a few other meat packers. They soak the pork in a solution and it really tenderizes the meat. But, the texture changes slightly and they taste a bit salty. But, they come out very tender.
I always go for the lightest colored pork and hope it will be tender. But, sometimes, its a crap shoot. I only cook mine till slightly pinkish and even then, a tough piece of pork is just a tough piece of pork! It's my favorite meat though.
Emerill's Delmonico's in NO and Vegas are supposed to have terrific double pork chops. Dikta's in Chicago, too.
Instead of buying the 'tenderized' pork you can make a brine as well. My brine ratio is 1/4 cup - sugar 1/4 cup kosher salt to 1 qt of water. Bring ingredients to a boil, and disolve solids. pour over 2 qts ice. when ice melts you have about a 1/2 gallon of brine. you can add more salt or sugar as well as any flavorings you'd like. (bay leaves - black pepper ex.)I usually like an overnight brining.
Drew: are you saying the pork companies are actually brining the meat like somebody would do at home? I know there is mention on the label that the pork is something or other...I do not recall them using the word brine though...But, perhaps that's what they are doing?
I never had "home brined" pork and I wonder if it, too, has that slightly different taste that the Hormel products have.
Hormel puts out beautiful pork...Don't get me wrong. But, it does have a slightly different taste to it.