Well, guys, I got these pork chops here, see? And I don’t know how to make them to make them tasty, see? Cuz, I could just fry 'em or broil ‘em, I guess. But thas’ kinda plain, dontcha think?
Who’s got some tasty pork chop recipes???
I poked my head in here expecting to find lno, but maybe I can help. Are you a good cook? Do you want simple or complicated? Pork is great in stir-frys, so you could cut it up, throw in some sauces (I’ll explain how and what if you’re interested), some veggies, voila, stir-fried pork. If you just want to do something simple, you can add some ingredients (like seasoning salt and herbs) to make the broiling go better. One of my favorites with chops is to marinate in whatever I have handy. Possibilities include:
Orange Juice
Olive oil
balsamic vinegar
dry basil and/or oregano and/or sage and/or rosemary
fresh ground pepper
maybe a couple of dry chilis
marsala or other similar wines
a pinch or so of sea salt
You get the idea, get creative. Put in a shallow pan, add enough liquid to coat. If you can wait until tomorrow then set in the frig and let marinate. If you’re impatient then let sit a minimum 30 minutes and marinate. Trust me on the OJ (or other citric juice, I’d even try cranberry); the acids help tenderize the meat.
After that, if you’ve got a small (indoor?) grill, use that to cook it up. If not you can broil or pan fry (I think pan frying might be better to retain the moisture and juices. Serve with some roasted red potatoes and salad, maybe a light fruity red wine. Perfect.
This should probably be in Cafe Society, I think that is where recipe requests usually go. Anyway, I’m not really a big fan of pork, but I like this recipe a lot. It’s for stupped chops. It is as follows:
1/4 butter, lemon juice, 1 large chopped onion, 1 tbsp of marjoram, 1 cup of breadcrumbs, 1 tbsp of salt, and 1 tbsp of black pepper
You cut slits in the chops and then ram all of that home. And I usually season the outside a little, then throw them on the foreman. I think that usually is enough for 4.
There is another recipe I like a lot, but have never made myself. You take one cup of ketchup, one cup of coke, 4 tablespoons of brown sugar. Cook at 350 for about 50 minutes.
Yeah, me too.
Where is lno? I’ve got my suspicions, but when someone said “pork”, I thought he’d be all over this thread like a fat kid on a cupcake.
Tripler
Eh. I think I know where he’s at.
If it’s good quality pork I reckon the above, while nice, are over the top.
Just marinate in soy sauce, and if you have it wasabi powder, or sesame oil. Leave for at least 8 hours. Pull 'em out of the marinade and sprinkle a little rock salt on one side and “broil” (I assume this is merkin for “grill”) that side; turn over when done, salt and cook that side too.
Yum!
I’m lazy as hell, so I’d just fry 'em and then make a pan sauce.
Shake N Bake em and put em in the oven for a while, then pour barbeque sauce over em and add sharp cheddar over the top of it. Mmmm! There is (or was) a recipe right on the box.
I also like just covering em with barbeque sauce and herbsnspices and chucking them on the grill.
I must be so unimaginative. I just flour 'em, salt and pepper 'em, and fry 'em.
But substituting cayenne pepper for the black pepper and adding some garlic powder can be lovely.
Typical definitions:
Broil = Cook using a high heat source, generally in an oven (with the heat source above the food), but you can also pan-broil.
Grill = Cook over a hot fire or coals. When people say “barbecue”, they often mean “grill”.
Make a mixture of flour with whatever kinds of spices you like (I usually throw in the whole spice rack)
Beat two or three eggs in a separate bowl
Dip the chops in the egg, then into the flour mixture, making sure you coat the chop well in each.
Place the chop on a cookie rack placed within a cookie sheet so it’s elevated a little above the cookie sheet.
When done, pour the remaiing egg mixture over the chops and add a pat of butter to each one.
Bake at 325 degrees, check after about 20 min. Make sure it’s done all the way through, but the lower temperature will keep it from getting too dry.
Oh, what the hell. Here’s another thought:
Preheat the oven to 200F.
Dice a shallot.
Slice some mushrooms and start sauteeing them.
Dredge the chops in flour seasoned with S&P, then fry them.
When the chops are just barely not done, take them out of the frying pan and stick 'em in the oven to keep warm.
Saute the shallot in the pan the chops were in.
Deglaze with marsala or the equivalent.
Add the mushrooms and stir.
Add some demiglace or stock, check for seasoning, let cook till the texture seems right.
Put the chops back in the pan and cook for a little bit so the flavors mingle.
Thanks, everyone! These are some great ideas, and just what I was looking for. At the tender age of 35, I’m just starting to cook for real (anyone got any ideas how to perk up Mac & Cheese??? 
). I really like how all these are quick, easy, and yet will taste like something.
Who is this Ino of whom you speak? And will he - or she - be disappointed when he - or she - realizes this thread has nothing to do with vaginas??
Somethin’ simpler and easier than many of the other suggestions here: Just bake/broil 'em like you normally would (I like to rub 'em with olive oil, ground cumin and a little black pepper), but shortly before they’re finished, spread a glob of Thai peanut sauce on one side and pop 'em back in the oven for a few minutes. You can buy the peanut sauce at most good sized grocery stores - it has a real nice flavor and just a bit of a kick to it; it’s great on chicken, too.
I’d also recommend, since you’re trying to learn to cook, and at first, simpler is better, that you pick up a copy of this book: How to Cook Everything by Mark Bittman. If you only have one cookbook, this is the one you should have. Lotsa simple and basic recipies that you can build on later. Great book.
Oh yeah. I’m moving this to Cafe Society. I think that’s where we’ve decided the food/cooking threads are best kept.
First, it’s lno, not Ino, an important distinction. Second, don’t know how he feels about vaginas. You’d have to ask. Third, he’s responsible, as far as I know, for Porkdopes, which are Minneapolis area Dopefests featuring copious amounts of pork. Whether porking is involved or not I can’t say.
Hey, are you guys saying I’m predictable?
Hmpf.
Just for that, I won’t share any pork chop recipes.
Getting used to being married, is where I’m at. But I sure do like my pork.
Indeed. Sorry, lno.
Quite the more important distinction, it would seem.
From the best cooking magazine ever,
MASTER RECIPE FOR SAUTÉED PORK CHOPS WITH WHITE WINE PAN SAUCE
Serves 4
4 1-inch-thick center loin or center rib pork chops (about 2 pounds), patted dry with paper towels
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon unsalted butter
1 tablespoon vegetable oil
2 large shallots, minced (1/4 cup)
1 medium clove garlic, minced
1/3 cup dry white wine or 1/4 cup dry vermouth
1/2 cup chicken stock or low-salt canned broth
2?3 tablespoons unsalted butter, cut into pieces and softened
1 small wedge lemon
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Season pork chops with salt and pepper. Melt 1 tablespoon butter in a 10- to 12-inch skillet over a strong medium-high heat. Add oil; swirl skillet occasionally until fat turns nut brown and just begins to smoke.
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Lay pork chops in skillet, bony side facing toward center of skillet; sauté until browned on one side, about 1 minute. Turn chops with tongs and sauté until browned on other side, about 1 minute. Reduce heat to medium; cover and cook chops 4 minutes. Turn chops; cover and cook until firm but not hard when pressed with a finger, about 5 minutes longer. Transfer chops to a plate; set aside in a warm spot while preparing sauce.
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Spoon all but 1 tablespoon of fat from skillet. Add shallots; sauté until softened, about 1 minute. Add garlic; sauté until fragrant, about 30 seconds. Add wine; boil until reduced by half, about 1 minute, scraping skillet with wooden spoon to dislodge browned bits. Pour in stock and accumulated juices from around chops; boil to a thin syrupy texture (about 1/3 cup), 2 to 3 minutes. Off heat, scatter butter pieces over sauce; swirl skillet until butter melts and sauce thickens slightly. Squeeze a few drops of lemon juice over sauce and swirl in. Adjust seasonings. Spoon over chops and serve.
::Reviewing thread for dinner ideas::
"mmm… yum… yuuuummmm… YUUUUMMMM!
Then this:
Milk gravy??? :eek: