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Post by slobberchops on Jul 29, 2008 11:58:30 GMT -5
I purchased a pack of "thick" cut boneless pork chops. We don't eat a whole lot of pork at the house and I typically use this stuff when cooking fried rice. But these chops are really nice and thick. Almost like steak or something.
*note - I have kids, and sweet meat makes me nauseated .
Just looking for something other than BBQ.
Any suggestions? ;D
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Post by CoffeeShooter on Jul 29, 2008 12:18:12 GMT -5
Before I went vegetarian I would marinate chops in Italian dressing then bake them. You can also use canned soups but they are pretty high in sodium.
Good luck!
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Post by bignana on Jul 29, 2008 12:26:25 GMT -5
I have used the Italian Dressing and baked, I have also used different seasonings and baked them. Or you can grill them with the Italian Dressing or seasonings. If you bake them be sure to cover them with foil or they will dry out.
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Post by tnshecat on Jul 29, 2008 12:31:04 GMT -5
I get the really thick one from Sam's. I usually take flour and whatever seasonings and place in a large ziploc. Shake the chops then pan fry them until nice and brown on each side. Then add enough water to almost cover. Cover and reduce heat and let them simmer. Makes the best gravy. Serve with rice or mashed taters. Yum!
I have even added a little cream cheese or blue cheese to the gravy just before serving. Gives it a little richness.
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Post by Diremaker on Jul 29, 2008 14:36:26 GMT -5
We very seldom eat pork maybe 10 times a year at most. But when we do, this is the only pork chop recipe I use. You can do it with or without the stuffing. Bone in or boneless... it's the brine that makes the difference.
Stuffed Grilled Pork Chops Recipe courtesy of Alton Brown Show: Good Eats Episode: Chops 4 double thick bone-in loin end pork chops 1 cup salt 1 cup brown sugar 1 tablespoon black peppercorns 1 tablespoon mustard powder 2 cups cider vinegar, heated 1 pound ice cubes 1 1/2 cups cornbread, crumbled 2 tablespoons golden raisins 1/4 cup walnuts, roughly chopped 1/4 cup dried cherries, halved 1/4 cup buttermilk 1/2 teaspoon ground pepper 2 teaspoons fresh sage, thinly sliced 1/2 teaspoon kosher salt
In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours. Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.
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Post by slobberchops on Jul 29, 2008 16:36:04 GMT -5
I get the really thick one from Sam's. I usually take flour and whatever seasonings and place in a large ziploc. Shake the chops then pan fry them until nice and brown on each side. Then add enough water to almost cover. Cover and reduce heat and let them simmer. Makes the best gravy. Serve with rice or mashed taters. Yum! I have even added a little cream cheese or blue cheese to the gravy just before serving. Gives it a little richness. Sounds yummy and really easy. I'm going for it. Thanks. ;D DireMaker - I'm printing your recipe off. I didn't read your post in time to let them marinate for 2hrs. It made me chops slobber. But seriously, my stomach started growling as I read it. I've used Italian dressing on chicken. It never occurred to me with pork. I'll have to try it too. Thanks to all of you. I really appreciate it! Time to run into the kitchen. Thks again.
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Post by slobberchops on Jul 29, 2008 16:48:24 GMT -5
"whatever seasonings "
umm.. when you say seasonings, are just talking salt and pepper? Which seasonings would go nice with the cream cheese?
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Post by tnshecat on Jul 29, 2008 17:21:32 GMT -5
"whatever seasonings " Yum.. when you say seasonings, are just talking salt and pepper? Which seasonings would go nice with the cream cheese? I use Lawry's Season Salt, onion power, garlic, etc... whatever floats your boat ;D Lot's of stuff goes with cream cheese. Dill weed, celery salt or seed-just about anything. I found this marinade on Allrecipes.com for chicken but it can be used on most anything. Really good! 1 cup pineapple juice 1/2 cup brown sugar, packed 1/3 cup lite soy sauce Heat in a sauce pan until just before boil. Pour over meat to be grilled and put in fridge for 30 min (or more-the longer the better) Place on HOT grill and YUM!! I did this with diced chicken breast and simmered on the stove top because of rain. Thickened sauce with corn starch and served over rice. Really good. Used it on grilled bone-in pork chops this past weekend--awesome. I do add a little ground ginger and minced garlic (from a jar). With the pork chops I also added crushed pineapple to the marinade. Chopped onion with the chicken. This is really good if you are making Kabobs. I'm ready to try it with shrimp, chunk pineapple and onion kabobs. I'll let ya know...
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Post by tnshecat on Jul 29, 2008 17:24:32 GMT -5
I get the really thick one from Sam's. I usually take flour and whatever seasonings and place in a large ziploc. Shake the chops then pan fry them until nice and brown on each side. Then add enough water to almost cover. Cover and reduce heat and let them simmer. Makes the best gravy. Serve with rice or mashed taters. Yum! I have even added a little cream cheese or blue cheese to the gravy just before serving. Gives it a little richness. This also works well with cube steak or any kind of not-so tender meat. The longer you simmer the better. Really good for an easy semi-quick meal. Get the meat started and do laundry, go swimming or whatever. Then add you some sides like potatoes or rice and a green of some kind. I'm a fool for gravy
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Post by slobberchops on Jul 29, 2008 17:53:05 GMT -5
I wasnt sure on the seasonings so I used lipton onion soup. (packet kind) I sifted most of the onion flakes out of it. Browned really nice mixed with a little flour. They are simmering now. smells yummmy! thanks.
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Post by slobberchops on Jul 29, 2008 19:58:25 GMT -5
tnshecat, I have to tell ya the chops turned out really nice. Thanks.
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Post by tnshecat on Jul 30, 2008 7:08:03 GMT -5
I forgot about Lipton onion soup. I've done that before myself. I use it a lot when I do a roast in the crock pot. I usually slow cook the roast overnight and put in the fridge in the morning. When I get home from work I take it out and all the fat has solidified. Skim that off and place in an oven proof pan in a 250 or 300 oven. Strain the little onion bits out and make gravy with the juices from the crock pot. Told ya I was a fool for gravy
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Post by tnshecat on Jul 30, 2008 7:10:52 GMT -5
tnshecat, I have to tell ya the chops turned out really nice. Thanks. Glad you enjoyed them. This can be done with just a couple of pieces of meat if you are cooking for only one (which I may be doing soon!)
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Post by Fredo on Jul 30, 2008 7:32:21 GMT -5
When I do chops, I put a bit of olive oil into a zip lock. Add: Garlic, Sage, black pepper, tarragon and whatever else suits me at the time.
Let the herbs sit in the oil and rehydrate fora few minutes(like 15)
Add soy sauce and a bit of white wine.
The mixture should be enough to coat the chop(s) completely inside the bag.
Toss in your chop and roll it around in the mixture, then squeeze the air out of the bag. That way the marinade will be in contact with the meat on all sides
Leave it in the marinade for at least 20 minutes
Broil for about 12 minutes. Simple as can be.
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Post by slobberchops on Jul 30, 2008 17:48:22 GMT -5
Boy, with 72 views to this thread.. looks like others had chops on the menu too. Yet, another surprise.. Fredo also in the kitchen. I've printed out that recipe too. Sounds pretty good. Ya know, I'm just plain surprised because I've tried several recipes off this board, and several have come from the male members. My husband only knows where the cups and snacks are in our kitchen. Tnshecat , I forgot to mention that right before serving the chops I added the cream cheese to the gravy-stuff. It really gave it a nice flavor. I just figured out how to make that stuff taste right a few years ago. Savory gravy with no lumps or clumps... ;D And I'm thinking your a gravy connoisseur!
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Post by tnshecat on Jul 30, 2008 18:47:05 GMT -5
I LOVES me some gravy. Especially biscuits and gravy. Not real thrilled with sausage gravy but BACON gravy is the absolute ;D ;D
I don't always do the cream cheese but it does add richness and doesn't take a lot. Blue cheese is awesome also. Especially with cube steak!!
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Post by tnshecat on Jul 30, 2008 18:50:02 GMT -5
What's really funny is that with as much gravy and fried stuff I eat I only weigh about 115. Really high metabolism
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Post by slobberchops on Jul 30, 2008 20:49:49 GMT -5
wow.. you must move around a lot whippin' up that gravy. ;D
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Post by tnshecat on Jul 30, 2008 21:05:04 GMT -5
wow.. you must move around a lot whippin' up that gravy. ;D Not really. Lots of nervous energy--inherited. Both sides of the family really. Really low blood pressure on my Mom's side. High on Dad's side as we age. My Dad says I'm so much like him "it's scary" ;D I'll be 47 next week and so far-so good...
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Post by Fredo on Jul 30, 2008 22:35:55 GMT -5
Boy, with 72 views to this thread.. looks like others had chops on the menu too. Yet, another surprise.. Fredo also in the kitchen. What can I say? I'm versatile. ;D We used to do chops in the toaster oven, but since we got this super duper new range I've been doing them in the oven. If you don't yet have a convection oven, I highly recommend picking one up. It will sear the chop a bit on the outside, but cook it exactly the same all the way through. Way cool.
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Post by slobberchops on Jul 31, 2008 22:02:27 GMT -5
I'm sure it's very difficult to tell, but I never took home-ec in school. And I refused to watch my mother in the kitchen.
It's only been in the last few years (working from home) that I've learned food is for pleasure. I used to think it was basically a survival tool. ...might explain the extra-pounds to the whole family. ;D
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