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I've never made pork chops

I would like to make pork chops soon. I've never made them and I don't really have memories of eating them. I would like to make some that are on the bone as I prefer fatty meat on the bone to lean boneless cuts.

What should I buy? What is the cut I'm looking for and what is the best way to prepare it? If you have recipes I would love to look at them. I'm not against slow cookers if you have a great recipe for one.

Thanks

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  1. I prefer the rib chops. Loin are also good, but I still like rib better. Get the "thick cut" if you can. An inch thick or inch and a half.

    So many ways to cook good pork chops.

    You can grill them. We do it with basic salt and pepper. The flame provides the rest of the flavor.
    Bake them with a mayo and cornflake crust. S&P, spread on a thin layer of mayo, then press into crushed cornflakes.

    Here's a thread recently that has a lot of great ideas
    http://www.chow.com/topics/413658

    4 Replies
    1. re: QueenB

      Brining them with some salt, water, brown sugar, pepper, garlic and then grilling them is awfully good too.

      1. re: Candy

        This is unbeatable intro to fantastic THICK rib chops. I think that there is something almost magical about taking a pale pork chop, laying it on the grill and watching it turn into a golden delight.

        I think that the key to the brine is primarily the salt. I use the Morton Kosher salt -- it is a bit less fluffy than Crystal and gives me very consistent results. SImilarly I have found that the cheapest refined sugar works perfectly well in the brine. I don't think that black pepper dissolves appreciably in water, and I prefer to sort of roll the chop's fat edge in it for both flavor and presentation. Garlic is optional, as is hot sauce, cider, wine, gin, vanilla, almost anything with a "white" flavor.

        1/2 cup Morton Kosher Salt
        1/2 cup sugar
        1 quart water

        2 quarts ice water

        mix sugar, salt and first quart of water in pan heating until all is dissolved. Pour ice water into a gallon sized ziploc. Add cooled mixture and any optional flavors. Place chops in bag, squeeze out air and refrigerate so that all meat is submerged. Shortest time that will make this worthwhile is probably about 30 minutes, I try to never the chops in the brine for more than 8 hrs -- the salt becomes too pronounced. I also like to give the chops a quick rinse in fresh water before cooking. I find the best results occur when the surface of the meat is dried off, a dab with paper helps immensely. Put these on a pre-heated grill of about 500 degrees, turning as the juices barely start to surface. Probably 6-9 minutes until they are golden.

        1. re: renov8r

          I'm drooling. Unfortunately I live in a condo and we can't have grills.

    2. This recipe for smothered pork chops is almost impossible to do wrong:

      http://www.foodnetwork.com/food/recip...

      This slow cooked pork chops recipe is also very good if you can get them thick, like they seem to come here in Iowa:

      http://www.foodnetwork.com/food/recip...

      1. Since you've never made em before, just stick to something simple maybe. Just rub em with thyme or herbs d provence and sear them in a hot pan. If it is a thicker cut, you can finish in medium hot oven.

        Once you've made them simply, you can do all sorts of other things. My favorite is stuffing them with a stuffing of breadcrumbs, rehydrated dried cherries, onion, and garlic.

        1. Definitely start simple then progress to more complicated.

          Marcella Hazan's cookbooks include a yummy recipe smothering them in a sauce of tomatoes, cream, and dried porcinis. Served with polenta.

          I also heartily endorse the idea of stuffing. Sage is a natural with pork.

          BTW, applesauce with pork chops is a classic.

          7 Replies
          1. re: Louise

            Louise, that recipe sounds delish! Do you have it handy??

            1. re: dream_of_giusti

              I would like that too. DH brought back some dried mushrooms from Poland. Do you think I could use those in place of the poricinis?

              1. re: nissenpa

                Nissenpa, it may be that what you have *is* porcini. They are also called cepes or boletes, in case it says that anywhere on the package. Either way, if the mushrooms are richly aromatic, they will probably do fine.

              2. re: dream_of_giusti

                From "More Classic Italian Cooking"

                1 oz dried porcini mushrooms
                6 T vegetable oil
                2 lb pork chops, cut 1/2" thick
                1/2 c dry white wine
                1/2 c canned italian tomatoes, drained and chopped
                1/2 c heavy cream
                salt
                fresh ground pepper
                1/2 fresh white mushrooms

                1--Soak mushrooms 1/2 hour in advance in 2 c warm water. When they are soft, lift them out of the water and chop, and filter the water. Set both water and mushrooms aside.
                2--Brown the chops on both sides in 3 T of the oil.
                3--Add the wine, let it bubble briefly.
                4--Add the tomatoes, cream, a large pinch of salt, a few grinds pepper, and the reserved wild mushrooms. Simmer, covered, 45 min to 1 hr til very tender. Turn chops from time to time.
                5--While the chops are cooking, boil down the reserved mushroom soaking water to 1/3 cup.
                6--Thinly slice fresh mushrooms lengthwise.
                7--Sautee fresh mushrooms over high heat, adding salt and pepper. When the water they throw off has boiled away, add the reserved soaking water. Continue to stir and cook til all water is evaporated.
                8--When the chops are tender, add all the mushrooms. Turn the chops and stir the sauce. Cook covered 5-8 minutes more for flavors to meld.

                And it is delish. Serve with risotto or polenta to soak up the yummy sauce.

                1. re: Louise

                  Thanks Louise. I'm going to try this when DH gets back in town. Are the pork chops boneless or bone in?

                  1. re: nissenpa

                    Bone in, I think. The recipe says "preferably center loin" which by my understanding is the porky equivalent of a t-bone.

              3. re: Louise

                I also love Marcella's pork chops braised in tomato sauce and sage.

              4. I cook them under the broiler. (We lack a grill.) I like to sprinkle the chops with smoked Spanish paprika before cooking.

                1 Reply
                1. re: val ann c

                  I second the broiler approach, almost like grilling them. I have never tried brining before broiling, but seems like a good idea.