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Pork Chops...What would you do?

bermudagourmetgoddess Feb 5, 2009 10:02 AM

I have 4 lovely boneless pork chops and want to see what my fellow hounds would with them.

I am listening and at 5.30 Bermuda time (we are one hour ahead of the east coast) I will be off to create one and report back tomorrow

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  1. HaagenDazs Feb 5, 2009 10:12 AM

    I assume these are smallish, thin pork chops? If so their use is fairly limited, unfortunately. You can't get a good sear on them because by the time they actually turn brown they are over cooked. They don't have much flavor so the meaty, juicy chop on a plate idea is kind of flushed down the toilet. I tend to use things like this in stir fry, Slice the chops in thin strips and then stir fry over medium-high heat with some other stuff. Serve over rice.

    Your tropical climate lends itself to all kinds of flavors and fruits. "Stir fry" can be anything. It could be chiles, mango, shrimp, and pork.

    1 Reply
    1. re: HaagenDazs
      bermudagourmetgoddess Feb 5, 2009 10:48 AM

      Oh NO...ABOUT 1 INCH THICK

    2. c oliver Feb 5, 2009 10:14 AM

      I tend not to cook those as generally they're quite lean and, therefore, not very tender. I would pound them quite thin and then cook them piccata-ish.

      4 Replies
      1. re: c oliver
        JungMann Feb 5, 2009 10:32 AM

        Rather than go piccata-ish, I soak them in milk with chopped chipotles and adobo, flour, go through eggs, dip in seasoned flour and then lightly fry as a schnitzel.

        1. re: JungMann
          c oliver Feb 5, 2009 10:39 AM

          Ooh, ooh, I want that too. Do you still pound them? Boy, that sounds good.

          1. re: c oliver
            JungMann Feb 5, 2009 10:52 AM

            It depends on how I'm feeling. Schnitzel is normally pounded, but I would leave a 1-in pork chop alone, frying in butter before finishing in an oven.

        2. re: c oliver
          k
          katcraig Feb 6, 2009 04:01 AM

          Have you discovered the wonders of brining? For 4 chops, dissolve 3 tablespoons of kosher or sea salt and 3 tablespoons of sugar in 1 1/2 quarts of cold water in a zip bag for one hour. Remove from the brine, dry with paper towels and proceeed. They won't be over salty and are guaranteed juicy and tender, as long as you don't overcook them.

        3. LindaWhit Feb 5, 2009 10:55 AM

          What fresh fruit do you have available? Can a marinade be made with orange juice, some vinegar (not a lot - just for a bit of zing), freshly grated ginger, and honey, marinate for an hour, and then grill....reduce the marinade to drizzle over top.

          1. danhole Feb 5, 2009 10:56 AM

            I put some olive oil, teriyaki sauce, or soy sauce on them, sprinkle with chinese 5 spice, and some tarragon. Let them sit in that for awhile and then I either put them on the grill or on the forman grill and cook until they are still a bit pink in the center. They are nice and juicy and very flavorful. If you can capture the juices then you can pour those over the chops when you serve them.

            1. Will Owen Feb 5, 2009 11:02 AM

              Akcherly, it's been my experience that a quick turn in a really hot well-greased pan can give a good and tasty little chop. Season them well, then let sit at room temperature in some oil - I favor a mixture of plain olive oil and some Chinese (non-sesame) hot chile oil. Drop into a very hot pan, under a good vent hood if not outdoors, and get'em just brown and hot through, two or three minutes per side. I like these for a good hot lunch sandwich.

              1. l
                LisaPA Feb 5, 2009 11:07 AM

                I just baked some pork chops the other night. Mixed some 3 fruit marmalade with a little bit of spicy mustard and threw in some dried cranberries. I let it sit for a bit so the cranberries would plump a litte. I put the chops in a foil packet, then poured the marmalade mix over the chops and baked at 350 for about 45 minutes. The chops were delicious, moist and came apart nicely with only a fork.

                1. c
                  cimui Feb 5, 2009 12:21 PM

                  this is my absolute favorite recipe for pork chops:

                  Cider Glazed Pork Chops
                  4 1 inch pork chops
                  2 tablespoons olive oil
                  2 cups apple cider
                  3 tablespoons light brown sugar, packed
                  4 tablespoons cider vinegar
                  1 tablespoon prepared mustard

                  Pat pork chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops until browned on both sides, about 10 minutes total. Stir together cider and brown sugar and add to skillet. Simmer, uncovered, turning chops once, until meat is almost cooked through, about 3 minutes. Transfer chops to a plate. (I used my instant read thermometer and pulled them out at about 135 degrees) Add vinegar and mustard to sauce and boil, stirring to scrape up any brown bits, until reduced to about 1/2 cup, about 5-7 minutes. Return chops with any juices on plate to skillet and simmer until meat is just cooked through and sauce is slightly thickened, about 2 minutes.

                  very flavorful, very easy. can't wait to hear back, whatever you make!

                  1. NellyNel Feb 5, 2009 12:38 PM

                    I hate to make all of you wonderful cooks and foodies out there cringe...
                    but darn "Shake and Bake" original is one of my guilty pleasures in life....
                    Yup - I would "shake and bake" 'em!

                    2 Replies
                    1. re: NellyNel
                      s
                      scout1 Feb 5, 2009 12:47 PM

                      This recipe is super easy... I hate to say it, but I got it from Rachael Ray, but it's great and it works! I just pan fry the pork chops - making sure they don't over cook and then make a fruit glaze. Take a jar of All Fruit preserves (I use cherry), put it in a sauce pan, add a few tablespoons of balsamic vinegar, a little olive oil or butter and salt and pepper. Reduce it and serve right over the chops. It's delicious!

                      1. re: scout1
                        kchurchill5 Feb 5, 2009 05:27 PM

                        Ditto on that. It is good. I use current or apricot. I sear the pork first in a cast iron skillet with butter. Brown on both sides for a few minutes. Then I add some sliced shallot until soft. Deglaze with white wine or brandy or even just broth. Add the marmalade or any other preserves and sometimes even some dried fruit, cranberries, apricots, cherries, lots of combinations. Then I add a little balsamic to give it zing, add the pork back in for a few minutes to finish and serve over rice pilaf.

                    2. Sam Fujisaka Feb 5, 2009 12:48 PM

                      Stuffed with browned sausage and onion, and with shredded mango. Cut in a big pocket, prepare stuffing and stuff; bake 375 for up to 40 minutes. Glaze as you go with a mango ginger rum sauce.

                      8 Replies
                      1. re: Sam Fujisaka
                        LindaWhit Feb 5, 2009 12:52 PM

                        DAMN, Sam - that sounds GREAT!

                        1. re: Sam Fujisaka
                          Will Owen Feb 5, 2009 05:16 PM

                          Ooohh, that is one lovely stuffing! I have such a hard time coming up with non-starchy stuffings; sautéed mushrooms work really well like this, but I never woulda thought of mango. The pocket thing does require thick chops, which for some reason we're assuming the OP doesn't have, but a good way around that is to simply make a sandwich of two thin chops and stuffing - you can either just stack them, lay them gently down and trust to the Lord, or if you have the wherewithal you can stitch them together with thin waxed cooking string. Or get clever with toothpicks, if you have a talent for that...

                          1. re: Will Owen
                            Sam Fujisaka Feb 5, 2009 05:22 PM

                            bgg above said that the chops are an inch thick! Perfect! The key to the pocket is that the entrance is just the knife width wide; that one opens the pocket by moving the blade; and that you feel the opening of the pocket by pressing down on the chop with your spread out free hand while you sense where the knife is cutting. I've found the stuffing combined with the glaze to be really good.

                            1. re: Sam Fujisaka
                              Will Owen Feb 5, 2009 05:35 PM

                              Your physical eptitude (is that a word?) far exceeds mine, Sam. I've tried the small hole/big pocket trick and get most of the stuffing up my sleeve or on my shoes. It's like trying to tie a bowtie made out of jam. I do best just cutting the damn thing open and stitching it back shut.

                              1. re: Will Owen
                                Sam Fujisaka Feb 5, 2009 06:29 PM

                                Trick is a small knife. I use a thin 4 inch carbon steel Tramontina from Brazil that cost $1.00.

                                Will, the more I read you, the more I think you're our current Will Rogers. I'd like to cook with you some day. Course, be warned, I always thought that Rogers had people like me in mind when he said, "Ya cain't shine a turd"!

                                1. re: Will Owen
                                  c oliver Feb 5, 2009 06:32 PM

                                  I think "eptitude" is like "whelmed." You can be over and underwhelmed but is anyone ever whelmed?

                                  1. re: c oliver
                                    bermudagourmetgoddess Feb 6, 2009 05:17 AM

                                    Well my Chow friends, I thank you all for the wonderful suggestions and Sam I will try stuffing with browned sausage and onion, and with shredded mango, that sounds amazing along with Jungmann’s suggestion of soaking and frying up with a chopped chipotles mix.

                                    However, I am very fortunate to have a husband who also an ace in the kitchen and when I got home last night he all ready had a wonderful dinner prepared. Good old fashion comfort food from a recipe that he learned from my Southern Roots. He seasoned and seared the chops and sautéed onions, homemade gravy placed chops back in the pan with gravy and onions placed in oven for 30 minutes they were soooo tender and he did such a great job recreating my grandmothers recipe! He served them with cauliflower two ways, he boiled in seasoned water then pureed 1 head of cauliflower and the second head he cut into small pieces and roasted with olive oil, garlic powder, salt & pepper then folded in the roasted with the puree. I actually prefer those over mashed potatoes!

                                    Thanks agian for all your suggestions and they will be used in the future!
                                    Happy Eating!

                            2. re: Sam Fujisaka
                              kchurchill5 Feb 6, 2009 06:56 AM

                              I will have to try, I would add some garlic but sounds absolutely wounderul. I use garlic, some red pepper and ground apple sausage but I used a white wine simple sauce with herbs and dried figs.

                              Either way, I love mango and love sausage and giner. Sounds perfect. Maybe a simple butter and brown sugar glaze of the chop as it cooks. Extra easy flavor before the glaze. So many possibilities.

                              Nice recipe!

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