Pork chop help!

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#1
I have some boneless center cut pork loin chops and no idea how to cook them. I've never been very good at cooking pork chops very well... I would love a good recipe! I have 2 hours before Justin comes home hungry so I may be able to marinate 'em for a bit. I'm going to make some herb roasted red skin potatoes with them.

So.... suggestions anybody?
 

Dekka

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#2
Simple and easy is to make a marinade out of a non creamy salad dressing and montreal steak spice (I don't know if you can get that in the US.. but its the bestest spice combo in the world for meat).. Then BBQ.
 

MicksMom

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#3
Oh heck, I just salt and pepper them (sea salt and course black pepper snd either Bay seasoning or Pork seasoning) and either throw them on the grill or in the broiler. I'm guessing it takes about 10 minutes total to cook the really thick ones through.
 
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#4
Simple and easy is to make a marinade out of a non creamy salad dressing and montreal steak spice (I don't know if you can get that in the US.. but its the bestest spice combo in the world for meat).. Then BBQ.
I'll have to check and see if that spice is in the grocery store next time I go. :D Thanks.
 

AGonzalez

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#6
Simple and easy is to make a marinade out of a non creamy salad dressing and montreal steak spice (I don't know if you can get that in the US.. but its the bestest spice combo in the world for meat).. Then BBQ.
Yes you can get that, and it's soo tasty!

I use the Montreal steak spice and fry them in butter in a big pan...it's great!
 
R

RedyreRottweilers

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#7
There is NOTHING like a fried porkchop.

For perfection, coat the pork chop in House Autry chicken breader. Accept no substitute! You need add NOTHING.

Fry over medium high heat until golden brown on both sides. I like to use good olive oil for frying.

To make FABULOUS southern style gravy, remove the pan from the heat. Drain all but about a 2 tablespoons of oil from the pan. Be sure to leave in all the nice crispy things that have gathered on the bottom. Add 2 tablespoons House Autry to the pan, and stir around until it is mixed together. It should be fairly thick.

Place back over the heat. When the roux is bubbling, add about 2 cups of liquid, (I use half milk half water....you can use broth, or even plain water) 1/2 cup at a time, mixing well each time with a whisk. Bring to the boil while stirring constantly. Eat it all.

:D
 

Pops2

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#9
for future reference
you can do these in the oven, on the stove top or in a crock pot/slowcooker. we prefer oven or crock pot. in oven bake at 350-400 until tender usually an hour. use that to figure out crock pot temp & time since they vary.

in the pot/casserole dish put your chops & some crushed garlic.
mix equal amounts of pureed mild-medium green chiles & condensed cream of mushroom soup (in a pinch you can use old elpaso green enchilada sauce) and pour into pot. add herbs & spices must use plenty of cumin & oregano. may also add choice of sage (very little), thyme, basil or cilantro. may also add a dash of semi dry or dry white wine.

or
pour a can of drained tomatoes and pureed mild-medium red chiles (soak the dried ones for best flavor) to more than cover the chops. same spices also add sliced green olives. may also add a big shot of semi dry red wine or for a real twist a shot of good bourbon. when the meat is done remove and blend in choice of block of cream cheese or container of sourcream.

same recipes work great for chicken, turkey, squirrel, rabbit, & groundhog. the red sauce also works well w/ red meat like dove, duck, deer, goat & beef.
best serve w/ black beans, rice, fried plantain, fresh tortillas & plenty of horchata.
 

bubbatd

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#10
I used to just brown , add seasonings and some water cover and braise . If time allowed add celery and onion ( chopped ) and canned toms . Serve over pasta or rice.
 

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