296553 Tue Mar 23 09:13:05 -0800 2004 15 27 General Chowhounding Topics 0 1633833 i'm looking for something differen, somewhat healthy, and relatively easy to do with a few porkchops tonight? any thoughts? thanks! Tue Mar 23 09:13:05 -0800 2004 0 chowfreak 1 1633835 Pork chops with yam (sweet potato) gravy. Tue Mar 23 09:33:28 -0800 2004 1633833 0 Natasa Sevoleva 2 1634135 Believe it or not, this makes a tasty dinner and it is quite easy.. just poke holes (with a small knife) in the top of some thick chops and spread/rub in a thin layer of Kraft Lemmon-pepper marinade. Then rip up some fresh sage leaves and place them firmly on top of the marinated pork chops. Let sit for 30-60 minutes then grill slowly over low to medium flame. Each time you flip a chop, poke holes in it and spread a little more of the marinade on. Do not over grill. Serve with a New Zealand Sauvignon blanc like Villa Maria or Brancott Reserve..YUM! (I sometimes add a little orange juice to the marinade to make it more "fruity") Mark H. Sun Mar 28 09:38:04 -0800 2004 1633835 0 Markarotti 1 1633837 i recently tried making pork chops with honey mustard glaze--just mix wholegrain mustard with honey and slather it on, then pan cook them. the glaze caramelized nicely and tasted really good. and very easy. Tue Mar 23 09:52:49 -0800 2004 1633833 0 kristen 1 1633838 Hey Chowfreak-san, How thick are the pork chops? Seriously. I've got a lot of healthy, no-oil frying things I do with pork chops. Yoroshiku, Andy Tue Mar 23 09:59:24 -0800 2004 1633833 0 Andy P. 2 1633841 they are pretty thin, i think b/w .5" and 1". thanks. Tue Mar 23 10:17:20 -0800 2004 1633838 0 chowfreak 3 1633859 Cool, this one is easy. Take a cold, non-stick pan. Put a Tbs. olive oil in the center of it. In the cold olive oil, put 4-5 slices of VERY thin garlic. Turn up the heat on the stove to med-high. Once the garlic starts to sizzle, remove the garlic, and swish the olive oil around. Season your pork chops with a bit of pepper, and salt if you must. In the olive oil, quickly brown the chops on both sides. I mean quickly. Once they are browned on both sides, remove them from the pan. Lower your pan's burner to medium fire, and get rid of the oil. Put the pan back on the flame, let it get hot again, and cook your chops about 3-5 minutes per side. You'll end up with moist, fully cooked pork chops that actually taste like pork, not dried-out hockey pucks. The side dishes are a different thread, eh? Yoroshiku, Andy Tue Mar 23 11:42:18 -0800 2004 1633841 0 Andy P. 4 1633864 I know I said I had no oil recipes. In my mind, I don't count quick-searing in olive oil as a "no-oil" recipe. I use olive oil in so many things, I just didn't even think about it. My bad. If you want my killer dry rub, I'll be happy to post it. Along with how to do a dry-fry with it. Yoroshiku, Andy Tue Mar 23 12:03:36 -0800 2004 1633859 0 Andy P. 5 1633892 no problem on the Oil....a little is fine. yes, def interested in the dry rub, etc. thanks! i'm going to try this out tonight. Tue Mar 23 13:14:47 -0800 2004 1633864 0 chowfreak 6 1633960 Hi Chowfreak-san, Dry Rub: 4 Tbsp. brown sugar 3 Tbsp. paprika (sweet) 2 Tbsp. sugar 2 Tbsp. salt 2 Tbsp. ground cumin (preferably Mexican) 2 Tbsp. chili powder (I usually use 1 T. ancho, 1 T. Nuevo Mexico) 1 Tbsp. chipotle chili powder (optional, but adds a nice layer of flavor) 1 Tbsp. dry mustard 1 Tbsp. ground black pepper 1 Tbsp garlic powder 2 t. ground oregano 1 t. cayenne pepper 1 t. onion powder Mix all of the above, and there you go! For pork chops, if I've planned ahead, I'll massage in the dry rub the night before. Then, before I go to work, another dose of dry rub. When I get home, a final application of dry rub, then I'll let them get to room temp. Heat up a cast iron skillet, score any fat on the chops (just so they don't curl), and slap these puppies on. This rub is also very good when grilling or BBQing. Have a great meal! Andy Tue Mar 23 19:55:42 -0800 2004 1633892 0 Andy P. 1 1633850 whatever you do, you should brine your chops. i tried this for the first time recently and was absolutely blown away by the results. the brined chops were incredibly juicy and much more flavorful than any chops i had made before. the brining was easy -- i just put the chops in a salt-sugar-water solution for about an hour (google or consult zuni cafe for proportions). i had a lot of leftover sage at the time so i served them with sage pesto (also from zuni). excellent. Tue Mar 23 10:43:02 -0800 2004 1633833 0 queue 2 1633851 I completely agree with the brining advice. I add maple syrup to the mix instead of sugar and the same pork chops are so much juicier and tastier than without the brining. Also, although it may not work for tonight, brine longer if possible - I typically brine overnight. Tue Mar 23 10:51:40 -0800 2004 1633850 0 wurstle 1 1633857 See the link below for a spice rub idea. We tend to play with seasonings, rub them on with a little olive oil, and grill. This works best for thinner cuts, like sliced pork loin. Sometimes I cut up my chops and use in a stir fry. The Washington Post food section had an article over a year ago about foolproof pork chops. Called the 1+1+4+4 method, you take a 1 inch seasoned chop, heat the pan to high, coo/sear one side for 1 minute, flip and cook/sear the other side for 1 minute. Turn heat to low, flip again, cover, and cook for 4 minutes. Flip for the last time, cover, and cook for 4 minutes. I’ve used spice rubs as seasonings or added sauce or gravy to the cooked chop. Link: http://www.epicurious.com/run/recipe/view?id=105209&kw=pork+spice+rub&action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&queryType=and&keyword=pork+spice+rub Tue Mar 23 11:37:28 -0800 2004 1633833 0 T in DC 1 1633858 Below is a link to a nice recipe for Afelia - pork with coriander seed. The recipe calls for fillet, as most do, but chops are what I sometimes use. I also never cook it as long as is called for. I sometimes use white wine instead of red if that is what I have on hand. New potatoes peeled and fried whole added to the sauce are a traditional accompaniment. Try it out, it is DELICIOUS! Link: http://jaynes-greek-recipes.4t.com/photo3.html Image: http://jaynes-greek-recipes.4t.com/images/afelia.jpg Tue Mar 23 11:39:16 -0800 2004 1633833 0 Natasa Sevoleva 1 1633953 you can try a thai/vietnamese/south east asian style marinade with fish sauce, sugar, garlic, and lime. probably need only about 1 hour to marinade with 1/2" chops (a bit longer if thicker). Sorry no proportions, but I mix mine to taste. Grilled, pan fried, or broiled works well. Tue Mar 23 18:26:19 -0800 2004 1633833 0 MPKen 1 1633999 I like to do a semi dry rub with achiote, some type of ground red pepper, salt, coarse black pepper, and a bit of orange juice to make it pasty. Leve on for as long as you can, then grill over very hot charcoal 3 min per side. Wed Mar 24 12:30:06 -0800 2004 1633833 0 rudeboy