PrintTired of boring pork chops
Does anyone have a recipe for pork chops that will really kick it up a notch?
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18 Comments:
Try Alton Brown's brine for pork chops -- it is great. (You might want to cut back on the vinegar a bit if you aren't overly fond of it.) You can omit the stuffing part, just the brine improves the chops or you could substitute another stuffing recipe. Make sure your pork is not already "enhanced", that is, injected with a brine. It could make your chops overly salty.
kjgibson at 12:13PM on 04/21/08
I make a recipe I adapted from a jar of plum sauce that my family really likes. Saute the chops with s and p. Place in a baking dish. Saute onions in the same pan that you did the chops in. Add one cup or so of plum sauce - now, I make my own, because I more partial to it than the bought variety (and my home stuff has a fair amount of garlic in it - if you want, you could throw a couple of chopped cloves in with the onions). Add 1/3 cup of maple syrup. Let simmer.
Slice up a couple of apples (preferably something crunchy, like Granny Smith). Layer them over the chops, pour the sauce over, cover and stick in a 350 degree oven until chops are done. Super over rice.
Maureen at 12:42PM on 04/21/08
I like to cook my chops in a sweet and spicy glaze:
1/2 cup Apricot preserves
1 1/2 tbsp. Sriracha*
1 tsp. Shoyu (or soy sauce)
few dashes of Worcestershire sauce
Whisk it all up and coat the chops while they're in the pan. The apricot preserves get all caramelized and brown. It's awesome.
bitchincamero at 12:57PM on 04/21/08
I make this marinade....
1 cup of coke, pepsi, any dark cola will do
1/4 cup lite soy sauce
1/4 cup fresh lemon or lime juice and some zest
1/4 cup orange or pineapple juice
8 cloves of garlic, crushed
1 teaspoon of fresh grated ginger OR 1/2 teaspoon of ginger powder
2 HABANEROS...seeds and all, rough chopped.
Mix.
Marinate protein for however long as you see fit. I try to go at least 8 hours.
Drain off marinade, reserve and pat protein dry. Let stand at room temp for an hour to ease in cooking.
Reduce about a cup and half of marinade liquid with the garlic and hab chunks while meat comes to temp. It will get all foamy because of the soda but then simmer down. Get it down to a nice glaze.
Grill the protein using reserved reduced glaze.
Good stuff!
ChelleyD01 at 1:30PM on 04/21/08
This recipe is from Cook's Illustrated, for pork chops with vinegar and peppers. It's another brine, but man, what a difference it makes:
http://www.leitesculinaria.com/recipes/cookbook/vinegar_pork_chops.html
I've also really enjoyed this maple-mustard topping with pork chops (the recipe linked uses chicken thighs):
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_50909,00.html
renzata at 2:08PM on 04/21/08
I like them marinated in lemon, garlic, red pepper flakes and thyme overnight and then grilled or broiled. Simple but I love it.
My DH thinks these make the world a better place-
The pork chops with Guinness and onion gravy
http://www.karott.com/guinness_recipes.htm#Meats
sadiepix at 3:16PM on 04/21/08
I make a pork chop that is baked. I was lucky enough to have it published in the l996 Taste of Home Pork cookbook.
Walnut pork chops
4 1" thick chops
1/8 tsp. salt
1/8 tsp. black pepper
4 tsp. Dijon mustard
3/4 C. ground walnuts or pecans
( now add a couple of T. Parmesan to the nuts)
Sprinkle chops with salt and pepper. Spread mustard over chops (both sides); coat with nuts, pressing to adhere. Place on ungreased baking sheet and bake, uncovered at 350 for l hour or until chops are golden brown and juices run clear.
4 servings
abbondonza at 3:30PM on 04/21/08
Timing is everything ... Cook's Illustrated has a "free" (open to non-subscribers) link today on Pork Chops. Typical CI article - how to cook a juicy chop followed by 3 different variations.
kjgibson at 3:44PM on 04/21/08
3/4 cup low sodium soy sauce
1 med onion roughly chopped
4 cloves garlic smashed
1 Tbsp worchestershire sauce
2 Tbsp olive oil
2 Tbsp Ketchup
2 Tbsp brown sugar
4 1 3/4" pork chops (with tenderloin)
Mix all ingredients together and add chops. Marinate in fridge for a minimum of 3 hours. Longer is better.
Heat grill to med-high. Sear chops on each side for 5 minutes. Stand on the flat end of the bone, reduce heat to low, close lid and let chops "roast" for 20-25 minutes for medium.
Your grill temps may vary, but this will work on gas or traditional charcoal. The searing is the most important. part. Once you stand them up, leave them up. This recipe has been in my family for many years and is probably the most requested holiday pork dish.
izatryt at 5:00PM on 04/21/08
Giadia has an amazing pork chop recipe that involves coating thin pork chops with bread crumbs and parmesan, pan frying and serving with lemon wedges. It is phenomenal. I had a freezer full of chops and no desire to eat them again; this recipe saved the deal.
xaire at 6:09PM on 04/21/08
This is my absolute favorite pork chop recipe: Sauteed Pork, Apples and Blue Cheese with Wilted Spinach. People go absolutely nuts when I make it for dinner parties, and it's deceptively easy. You could always crumble goat cheese on top, too, if blue cheese isn't your bag.
Another favorite is this one: Porkchops with Cherry Tomatoes and Mustard Sauce. The pictures on this one don't do it justice, but it's very good.
Happy cooking! :)
sheeats at 6:39PM on 04/21/08
WOW @sheeats........your photos are amazing and I absolutely have to make this recipe. It would definitely impress, but looks delicious. I'd like to try it with blue cheese and compare to feta. Heck, even brie would be great with the apples. Sounds like a winner. I'm excited! I need to check out all the other suggestions - I only read yours and was dazzled.
PerkyMac at 11:47PM on 04/21/08
Thanks, PerkyMac! Coming from you, that means a lot! :-)
sheeats at 10:11AM on 04/22/08
The brie idea is pretty cool, maybe with mushrooms subbed for spinach, and caramelized onions also.
@sheeats: total food pr0n, might I ask what camera you use?
deepitbhatia at 9:36PM on 04/22/08
@ deepitbhatia: Thanks!!! Believe it or not, I use a very basic Sony digital camera that I bought at Target for $150. I have some extremely nice cameras, but they're all 35mm. I just use the digital to mess around, and I love it.
The three important things I keep in mind when taking a picture are: good lighting, sharp focus and interesting composition. As long as you have those three things, you could be taking pictures with a Brownie and they'd turn out great. :)
sheeats at 9:51PM on 04/22/08
@sheeats - thanks for the Sauteed Pork, Apples and Blue Cheese recipe. I made that for dinner last night, using arugula in place of the spinach and dried cherries, because I had them. It was delicious! I love that combination of greens, cheese, and fruit in a salad but wouldn't have thought of topping it with a pork chop. Who knew? Thanks again.
Gardener at 11:59AM on 04/23/08
I love this recipe for Smothered Pork Chops:
http://www.recipezaar.com/299203
BITTER at 12:46PM on 04/23/08
That's pretty interesting, I have this old canon point and shoot with manual macro focus that would be perfect for food photography. Right now, it's basically relegated to summer vacation because the only other thing it's good at is outdoor portait photos, in the sun.
p.s. When you said, take pictures with a Brownie, I first thought, why pose with food when you can take pictures of it, or eat it. Then I realized it was the camera you were talking about.
Alas, the digital age has influenced me such that when you say camera, I think Nikon or Canon, not Kodak.
deepitbhatia at 12:32AM on 04/24/08