One of the absolute best things on pork is lemon. A lemon based sauce, a lemon zest rub. Or most simple, spread a little bit of oil on the meat, shake a good amount of lemon pepper, and grill
Back when I ate dead pigs, I was a big fan of Tonkatsu–Japanese BBQ pork. I’m a lazy cook, so I used Shake-N-Bake and off-the-shelf Tonkatsu sauce. [Jim Carrey]Yummy![/Jim Carrey]
One of the few dishes I really miss.
This might sound a little strange and I admittedly was a bit skeptical when I tried this- chipotle salsa braised pork chops (I’m sure just a regualr salsa would work great, as well.). I just dolloped a generous portion of salsa over each chop in a roasting pan and added about a quarter ich of water, put it in the oven for an hour and a half at 350F and there ya go…super tender, savory, chops. I made a spanish rice to go with it using the same salsa and some other ingredients. 'Twas delicious.
And 11.7 times the recommended daily allowance of cholesterol in every can!
Brown them well, layer them in a casserole with thick slices of potato and portobello mushrooms. Make a sauce of Franco-American Golden Pork Gravy[I swear you’ll love it] white wine, bay leaves, rosemary and lots of black pepper. Pour over your layers, cover and bake 'til done, about 45minutes to an hour, depending on thickness. Uncover for last 10 minutes or so. This is great stuff, and just as good left over-as if. Enjoy.
A Thai recipe that I’m trying to do from memory:
Cut the pork into thin strips; the thinner the better. Brown in a skillet of garlic, jalapeno peppers, cayenne peppers and crushed red pepper. (Yes this is hot). Add salt and white pepper. When the meat looks done, add onion and bell pepper strips. Add Thai fish sauce. Simmer it for a while. When it looks done, add fresh basil and let it cook for just a minute longer. Serve with white rice. Best served with an ice cold beer. You’re going to need it.
I usually panfry pork chops in a nonstick skillet. If the chops are exceptionally lean, I might put in a pat of butter, but usually I just dry fry them. I season with Lawry Seasoned Salt, poultry seasoning, and garlic. Yes, poultry seasoning. It works on all kinds of meats. Other people will probably want to put pepper on their chops, but I can’t eat pepper, so I never put it on while I’m cooking mine. If the chops are VERY thick I might put a few spoonfuls of water in the skillet, to keep the chops from burning while they cook all the way through.
I’ve successfully marinated pork chops in apple and pineapple juice (I had a can of pineapple slices in the fridge, chilling, and decided to open it and add the juice to the marinade). This turned out to be very tasty indeed, just a hint of sweetness. I don’t like my meat very sweet at all.
Gourmets everywhere will shudder, but I’ve had people enjoy pork chops baked with sliced onions and cream of mushroom soup. Just put pork chops in a baking dish, put some thinly sliced onions on top, and then open a can of cream of mushroom soup and glop that on top of it all. I can’t give cooking times, as I’ve never timed it. Generally I bake it at 375 degrees, and I check it every half hour or so to make sure that the soup is still covering the chops. This makes very tender chops, and delicious gravy.
I usually panfry pork chops in a nonstick skillet. If the chops are exceptionally lean, I might put in a pat of butter, but usually I just dry fry them. I season with Lawry Seasoned Salt, poultry seasoning, and garlic. Yes, poultry seasoning. It works on all kinds of meats. Other people will probably want to put pepper on their chops, but I can’t eat pepper, so I never put it on while I’m cooking mine. If the chops are VERY thick I might put a few spoonfuls of water in the skillet, to keep the chops from burning while they cook all the way through.
I’ve successfully marinated pork chops in apple and pineapple juice (I had a can of pineapple slices in the fridge, chilling, and decided to open it and add the juice to the marinade). This turned out to be very tasty indeed, just a hint of sweetness. I don’t like my meat very sweet at all.
Gourmets everywhere will shudder, but I’ve had people enjoy pork chops baked with sliced onions and cream of mushroom soup. Just put pork chops in a baking dish, put some thinly sliced onions on top, and then open a can of cream of mushroom soup and glop that on top of it all. I can’t give cooking times, as I’ve never timed it. Generally I bake it at 375 degrees, and I check it every half hour or so to make sure that the soup is still covering the chops. This makes very tender chops, and delicious gravy.
A non-chop pork dish: Philippine pork adobo. (This has almost nothing to do with Spanish adobo except the name.)
Take a lean piece of pork, about a pound and a half, and cut it up so the pieces are a couple of inches long with the grain by about half an inch square. Sear in a pot with a little oil just until no pink shows. Add a large onion, coarsely chopped, and 3 or 4 cloves of garlic, chopped. When the onion is transparent, add half a cup of soya sauce. (Optionally, cut some fresh ginger into very thin strips and toss it in, or chop some hot peppers, or use chili paste or Asian hot sauce.) Bring to a boil and simmer, stirring once in a while and adding a little water whenever it looks too dry, for at least a couple of hours. After an hour or so the onions will melt into the sauce and the meat will start to fall apart. Pull the meat into shreds when you can. Serve over rice with some stir-fried vegetables on the side. It’s traditionally made without much sauce, but a little more liquid doesn’t hurt.
If you’re considering a recipe that involves a coating of flour and pan-frying, try dipping your chop in a beaten egg and dredging in crushed Saltine crackers instead. Putting the crackers in a large zip-lock baggy and crushing thoroughly with a rolling pin seems to work well. Add pepper and your favorite seasoning salt to taste. This is also tasty on fried chicken if you want a change from whatever your usual breading/battering recipe is.
Haute cuisine it ain’t, but it’s tasty and very easy.
Sadly there was no porkdope last summer. This summer, perhaps, we shall see…
http://www.bhg.com/home/Pork-Chop-Recipes.html
… has a nice long list of pork chop recipes, most of which seem pretty good!
Of course, lno’s suggestion would probably involve wrapping your pork chops in bacon and then rolling them in some pork batter with pork chunks and then wrapping that in more bacon.
Elly
PORK CHOPS WITH GOLDEN ONIONS AND WILTED TOMATOES
Ooo look a picture!!
Pork, onions, tomatoes, and balsamic vinegar. Simple but oh so good!
This recipe is based on the one in the January 2003 volume of Gourmet, I’ve amended it slightly.
Enough olive oil to gently coat the bottom of a large pan (twice)
3 cups coarse rye bread crumbs, I use the sandwich rye from Trader Joe’s. I can’t remember the brand, but there’s green on the label. Cube it small, but not dust-like. Crust off or on, it’s good both ways.
4 garlic cloves or a honkin’ big tablespoon of the pre-mushed stuff
2 Tbl chopped sage (fresh is really better, you can get it at the grocery this time of year) or 1 tesp dried sage
½ tesp salt
½ tesp ground black pepper
4 pork chops
4 Tbl Dijon mustard
4 Tbl Mama Rap’s smooth garlic mustard
Preheat oven to 425F
Heat some oil in the big pan, and when it is hot add the mushed garlic, sage, salt, pepper, Dijon mustard and breadcrumbs. Stir them all together over heat until the bread crumbs are dry-ish and golden. This may take some time, but you can do it in advance if you need to.
When the crumbs are dry-ish, scrape all of them into a bowl. Wipe out the pan with a papertowel, add a little more oil and fry the chops, just to brown them a bit. When they are fried, spread the chops on both sides with a generous dollop of Mama Rap’s mustard.
Lightly oil a baking pan, put the chops in it. Cover chops with the mustard crumbs and bake until done (160F, IIRC).
mmmmmm, dead pig.
Wow!
Seems like someday in my not-too-distant future, I’ll be able to say I can cook!
Thanks all for the easy, tasty recipes.
(And my roommate thanks you, too!!)