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Best grilled/ baked/ pan fried/ blackstoned pork chop recipe?
Posted on 8/3/21 at 5:22 pm
Posted on 8/3/21 at 5:22 pm
Title says it all. Looking for something better than the plain ole pork chops. Even if it’s just the seasoning. Share em please. Thanks
6
Posted on 8/3/21 at 5:36 pm to Tiger In the Swamp
My dad did some weird shite where he would put dry rice in the bottom of a dish, pour in a box or two of chicken broth, layer the pork chops on top of that, then pour a few cane of cream of mushroom soup on top and bake it in the oven for an hour or two.
It was, no shite, one of the best tasting things I had ever had in my life. He did like 10 pork chops in a large restaurant sized casserole pan for us the week our twins were born. I'll never forget it.
It was, no shite, one of the best tasting things I had ever had in my life. He did like 10 pork chops in a large restaurant sized casserole pan for us the week our twins were born. I'll never forget it.
Posted on 8/3/21 at 6:06 pm to Tiger In the Swamp
Look up Vietnamese or Korean pork chop recipes you can’t go wrong with either one. Find one you like.
Vietnamese
Korean
Vietnamese
Korean
Posted on 8/3/21 at 6:49 pm to TigerFanatic99
Sounds awesome.
I either get the thin ones without bones and just fry them quickly, or I get the thick bone in ones and grill them over lump coals and wood and end up saucing them at the end.
I either get the thin ones without bones and just fry them quickly, or I get the thick bone in ones and grill them over lump coals and wood and end up saucing them at the end.
Posted on 8/4/21 at 2:30 am to Tiger In the Swamp
1) Buy quality thick pork chops. Thin pork chops are for breakfast only.
2) Set them out of the fridge one hour prior to cooking.
3) Season both sides 30 minutes prior to cooking with any one of the following seasonings:
Tony’s/ Lawrys/ Southern Flavor Charbroil/ Longhorn Grill/ Cavender’s/ Montreal Steak/ any BBQ seasoning
4) Spray both sides with Pam (canola oil) just before you are ready to apply heat.
5) Don’t overcook them. This means 8-10 minutes on high heat on a grill/ pan/ griddle/ broiler. Flip at 4-5 minutes. Do not bake pork chops.
6) Old USDA guideline for done pork was 160 degrees internal temp. Current guideline is 145 degrees internal temp.
7) If you are making pork chops smothered or sautéed, the rules change.
2) Set them out of the fridge one hour prior to cooking.
3) Season both sides 30 minutes prior to cooking with any one of the following seasonings:
Tony’s/ Lawrys/ Southern Flavor Charbroil/ Longhorn Grill/ Cavender’s/ Montreal Steak/ any BBQ seasoning
4) Spray both sides with Pam (canola oil) just before you are ready to apply heat.
5) Don’t overcook them. This means 8-10 minutes on high heat on a grill/ pan/ griddle/ broiler. Flip at 4-5 minutes. Do not bake pork chops.
6) Old USDA guideline for done pork was 160 degrees internal temp. Current guideline is 145 degrees internal temp.
7) If you are making pork chops smothered or sautéed, the rules change.
This post was edited on 8/4/21 at 4:08 am
Posted on 8/4/21 at 8:59 am to Tiger In the Swamp
I cook this in our weekly rotation, just buy good porkchops- not too thin. It's easy and has a good bit of flavor.
Juicy Skillet Porkchops
Juicy Skillet Porkchops
Posted on 8/4/21 at 9:11 am to TigerFanatic99
quote:
My dad did some weird shite where he would put dry rice in the bottom of a dish, pour in a box or two of chicken broth, layer the pork chops on top of that, then pour a few cane of cream of mushroom soup on top and bake it in the oven for an hour or two.
Both of my parents did this as well growing up and I still cook it sometimes too. I brown the chops first before putting in the casserole dish.
I sometimes cook chops in a cast iron skillet then make a pan sauce sauce out of chopped garlic, orange marmalade, 1 or 2 whatever type little oranges we have on hand, mustard and chicken broth
Posted on 8/4/21 at 9:13 am to Rip N Lip
quote:
Thin pork chops are for breakfast only.
Posted on 8/4/21 at 9:25 am to jchamil
My mom made what she called "pork chop casserole" and it was just like that. Brown pork chops, place in casserole dish with onion, rice, chicken broth, and other seasoning. Bake covered until rice is done.
Posted on 8/4/21 at 10:15 am to Tiger In the Swamp
I use Paul Prudhomme's Pork and Veal Seasoning quite often on pork. I buy the large jar of it. I had to order from the site recently because I can't always find it in the store.
I love fried thin pork chops, but I've never had them for breakfast.
I love fried thin pork chops, but I've never had them for breakfast.
Posted on 8/4/21 at 10:35 am to Tiger In the Swamp
Salt, pepper, garlic. Brine overnight in the fridge.
Reverse sear and make a mustard cream sauce.
Reverse sear and make a mustard cream sauce.
quote:
I almost always do it with sous vide pork tenderloin, but it can easily be done with any reverse seared meat.
Cook meat until near desired doneness and reserve
1. Heat 1Tbs Oil and 1Tbs Butter in pan
2. Sear meat and set aside
3. On medium heat, add 1/2 cut of shallots and saute until clear
4. Add 1 cup of white wine and reduce by half
5. Add/Stir in jus/drippings
6. Add 1/2 cup heavy cream and reduce
7. Add/stir in generous dollop of creole mustard
8. Serve over meat.
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