I have somehow managed to make it all the way to adulthood without having ever made a pork chop, despite liking the ones my mom made.
Well, she gave me a chop last night, to be brought up to my new haunts and cooked. I was grateful until I realized I didn’t have a clue what to do with it to make it tasty. Then I was grateful and confused.
So, how do I transform this from a raw hunk of meat (boneless) to tasty deliciousness? I’d like to have it for lunch or dinner tomorrow, as it just spent last night and today thawing. Lunch would be better, as I have plans for dinnertime (though probably not dinner) tomorrow. No idea if the meal time matters, but just in case it does.
Oh, and I’ll be at home all day tomorrow, so this won’t be cooking at work or some other insanity.
Well, the first rule is do not overcook the chop, however you prepare it, because it makes the meat tough and just not good. Cook it to just barely done, or even ever so slightly pink if you’re feeling daring, and no more.
I often fry a chop in a pan until lightly browned, then toss in enough water (or add some wine or soy, or whatever – I’m partial to some sherry and ginger) that the chop is half-covered. Cover the pan, cook 8-10 minutes, and its done.
Alternately, I’ll grill a chop on my gas grill, covered in BBQ sauce, which I’ll keep dabbing on it until its finished. I usually cheat and just cut into the chop to test doneness. You could use a thermometer stuck into the chop, but most chops are too thin cut to use a temperature probe, so you just have to get used to guessing or testing the doneness.
Rereading my instructions above, the first one should end with “Cover the pan, reduce heat to simmer, cook 8-10 minutes…”
If it’s a thick chop I like to brown it in a pan, then finish it in a 350 degree oven for about 1/2 hour. Season it with salt and pepper before browning. A little sage is good too.
If it’s not thick, skip the oven part.
braising, like squeegee is good too, but I wouldn’t use water. Beer works pretty well, or white wine or chicken stock, or a combination.
Coat with seasoned bread crumbs and fry until GB&D
I generally sear it quickly on high heat, then cook it gently however I’m going to cook it. The thinner the chop, the less time you’ve got to play with. Keeping some juicy moisture in the chop is your goal.
Grill it, baby. The only way to go. Marinate for a few hours, then slap on a medium-hot to hot grill and cook until barely done, turning once.
If you want to give yourself some room for error from overcooking, you can brine it before you grill it/pan fry it.
Oooh! I know!
In a shallow bowl, mix up some kosher salt, fresh cracked pepper, fresh chopped rosemary, and some extra virgin olive oil. (For 4 chops, I think the proportions are something like 1 tsp, 1 tsp, 1 tbsp, and 1 tbsp, but I forget). Dredge your chop in the mix to get both sides nicely coated, then put in a ziploc baggie and leave in the fridge for 6 - 8 hours.
After that, fire up the stove to medium high, heat up a pan, and cook the chop(s) for 2 minutes a side, flipping once, then lower the heat to medium and cook for 2 more minutes a side, flipping once again (so 4 mins total a side). This’ll get it done about medium with a little pink inside - if you’d like it more done, just cook it slightly longer to your preference.
That’s for about a 1" thick chop too, so if yours is smaller, then your cooking times won’t be as long.
Mmmmmm…so tasty. Serve with roasted onion potatoes - use the recipe that comes on the packet/box of the Lipton Onion Soup dry mix.
I’m a heathen. I say Shake & Bake it baby!
You could salt and pepper both sides, coat it with brown sugar, put a thick slice of onion on it, squirt ketchup on it, sprinkle it with lemon juice and then bake it.
That’s how my husband likes 'em anyway.
I’ve had great luck drowning them in A-1 Chicago Steakhouse marinade for as long as I can and then sticking them under the low broiler for 10-12 minutes. Juicy and delicious.
George Foreman grills are great for chops. I like to cover one in so many spices (particularly garlic, paprika, rosemary, and just a little bit of mint) that it’s “dusty” and then just grill til white in the middle.
Dredge 2 porkchops in flour that’s been seasoned with salt, pepper and thyme.
Cut about 1/2 a large onion into rings/strips (about 1/4" to 1/2" wide).
Melt 2 tbsp butter in a heavy pan over medium heat. brown onions and pork chops in the pan.
Add 1/2 tsp rosemary, Pour 1/2 cup dry white wine over everything, cover, and simmer for 45 minutes. (if you like a thick gravy, add a few tbsp flour dissolved in water in the last 10 minutes (DON’T add flour directly to the pan)
Serve over egg noddles.
(modified from the 1972 Joy of Cooking, which takes this perfectly good recipe and inexplicably adds chopped green pimento olives… gag)
Wow, a lot of good ideas here, and I have but one pork chop!
It does look to be about an inch thick, yes. Grilling cannot happen because there’s no gas in my landlady’s grill and even if there were, I’ve also managed to make it to adulthood without ever using a grill (presuming George Foreman grill things don’t count).
Brining might be a good idea, if there’s a simple way to brine it. I don’t want to mix up a complicated brine like I did for Thanksgiving a couple of years ago.
Thanks, everyone! I’m still willing to take suggestions, as it’s neither lunch nor dinner time yet.
Hmm, I was 33 before I had my first pork chop. This summer I have decided to attempt preparing them myself. I shall read on…
How thick is the chop? This will determine how to cook it.
Personally, breading and frying, or using BBQ sauce are not my preferred ways to eat a chop. IMHO the simplest way to prepare them in your house (if you don’t have a grill) is to broil them, if you have a gas stove with a broiler underneath it.
Take a 1-inch thick chop (also IMHO, a bone-in chop is much tastier). Rub in some olive oil, and spice well with crushed garlic, salt and pepper. (My own “magic” calls for secretly adding in a few pinches of cinnamon and hot curry powder, if you think this sounds delish, give it a try!)
Preheat the broiler and then broil for about 5-7 minutes a side, depending on how hot your broiler is and what setting you have the rack at (don’t put them too close to the fire, the middle setting is fine). As others have said, do not overcook them.
If you have a grill it’s just as easy: fire up the grill for medium direct heat and grill for 5-7 minutes a side just like in the broiler.
Then, how do you like to eat it? My favorite ways are either German style (with warm sauerkraut, steamed new potatoes and spicy brown mustard) or a fusion style thing where I serve it lightly covered with salsa and a side of stir-fried squash/tomatoes (basically a ratatouille) and rice.
Another fan of braising here. Pork nowadays is so lean that chops can easily become tough when fried or grilled. Season it, brown it quickly, then simmer in liquid, turning once. The type of liquid really isn’t all that important, since it’s not going to significantly alter the flavor of the meat after it’s browned.
Thanks again, everyone! I’m really looking forward to this, even if I’m not sure what’s going to be eaten with the chop. I tend to be more of a grazer and eating one random thing at a time than a “meal” person when I’m on my own. I sort of expect to eat the chop tonight, and then later have an apple or some cherries or something. After that, something else if I’m still hungry.
I’m off to the store now, I think.
I know you only have one chop, but I’ll share my recipe for One Pot Pork Chop Supper, as it’s yummy.
Brown 4 or 5 pork chops in a pot. Chop carrots and potatoes into bite sized pieces and drop into pot with porkchops. Add 1 can Campbell’s tomato soup, a half can of water, 1-2T worchestershire sauce, and some italian spices. Stir + simmer covered 30 minutes, or until poatoes are done. Eat.