Roasting is a good way to keep pork loin tender. If they’re thick enough I’ll slice them open and stuff them, sear in a pan and then finish in the oven. However, I do like pork loin chops browned then simmered in gravy in the pan and do that most often.
This thread reminded me that I have 3 chops in the freezer, and I have some potaotes so scalloped potatoes with chops are what’s for dinner.
It also reminds me of a joke I heard Tom Hanks tell recently.
This guy has a parrot, and the parrot has started to use very foul language and curse the guy. As punishement, the guy puts the parrot in the freezer for 10 minutes. He takes him out and the parrot apologizes for his behavior and promises he will never do it again.
The parrot then says, “I have just one question. What did the chicken do?”
Or in this case, the pig.
Which reminds me of this from The Simpsons.
Instant Pot BBQ Pork Chops:
Ingredients
3 boneless pork chops, 1-inch thick
1 tablespoon brown sugar
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon salt
1 cup water
BBQ sauce (your favorite brand)
1 tablespoons vegetable oil
Instructions
In a small bowl, mix together the brown sugar, paprika, onion powder, garlic powder, chili powder and salt. When well mixed, liberally apply the rub to all sides of the pork chops.
Add vegetable oil to the Instant Pot and set on saute mode. When oil is hot, add pork chops and sear on each side for 2 1/2 – 3 minutes. Then remove pork chops and set aside on a plate.
Press cancel to stop the saute mode and add water to pot. Use a wooden spoon to scrape all the bits off the bottom, then mix in the 2 tablespoons of bbq sauce.
Add pork chops to the liquid, leaving space between each if possible, secure lid, set seal to “sealing” and pressure cook (manual) for 10 minutes.
When cooking time is complete, let the pressure naturally release (takes 10-15 min). Once pin drops, carefully remove lid and transfer pork chops to a foil lined baking sheet. Brush bbq sauce on pork chops and place under broiler for 5 minutes. Serve immediately.Totally agree that this should be avoided by those not minimally competent on the grill. Fortunately, it’s easy to master: Simply don’t overcook the food. Grill feebs will do best to avoid anything that cooks quickly over high heat like bulgogi, shrimp and most seafood, zucchini ribbons, milanesa, mushrooms, romaine, smash burgers on iron, etc. You know, too easy to fuck up on the grill.
I’m liking the schnitzel idea too - my husband loves him some schnitzel, though I usually only make it for his birthday since the frying always makes a mess no matter how careful I try to be. We won’t be dining out any time soon, though, so I may make an exception.
I usually just bake them (400 degrees, 4-6 minutes per side depending on thickness), I give them a bit of oil to make things stick then salt, pepper, garlic powder, and worchestershire sauce. This isn’t an award winning recipe, but it’s a great for a quick dinner.