What's the best way you've found to cook your pork chops?

Discussion in 'Pigs' started by homebirtha, Dec 12, 2006.

  1. homebirtha

    homebirtha Well-Known Member

    Messages:
    1,259
    Joined:
    Feb 19, 2004
    Location:
    Maryland
    We had some last night and they were very good. I just panfried them. But they were a little tougher then I would have thought.

    I was raised on Shake N Bake lol, but that didn't seem appropriate for these lovely chops. I'm wondering what you've found to be the best?
     
  2. 2story

    2story Well-Known Member

    Messages:
    110
    Joined:
    Apr 6, 2005
    Location:
    IN
    i like them marinated and grilled, DO NOT OVER COOK! I marinate in lite italian dressing (i like lite cause it does not seperate) grill on a low to med. heat. cook just until no pink remains, to hot too long IMO make a great pork chop like leather.
     

  3. dezeeuwgoats

    dezeeuwgoats Well-Known Member

    Messages:
    1,370
    Joined:
    Jan 12, 2006
    Location:
    Arizona
    We grill them, and with home grown - we do NOT overcook pork like we felt necessary with store-bought pork. I marinate with drizzled honey, fresh-grated nutmeg, mustard powder, fresh ground pepper.....sometimes a pinch of clove, or garlic, or onion....One of our family favorites! We always carmelize some sweet onions too, and serve with cinnamon applesauce, green beans, and mashed red potatoes.

    Niki
     
  4. tinknal

    tinknal Well-Known Member Supporter

    Messages:
    17,364
    Joined:
    May 21, 2004
    Location:
    Minnesota
    We usually grill or panfry them, but I also make a hot dish. I make a batch of rice, put it in a deep ovensafe dish or roasting pan, brown the chops, lay them over the rice, and cover the whole mess with gravy or cream soup. Pop it in a hot oven for about an hour.
     
  5. mpillow

    mpillow Well-Known Member Supporter

    Messages:
    9,569
    Joined:
    Jan 24, 2003
    Location:
    CHINA
    2TBS prepared mustard
    2 TBS Ketchup
    2 tbs brown sugar
    2 Tbs vinegar

    enough water to half depth of chop, cook 15 min flip 15 more min at simmer....let the water cook off to make sauce...add water as necessary during cooking but let it cook off last 5 min or so...

    ETA: our first batch of homegrown chops was delicious and devoured :cool: Even 5yo whose not big on "chewing" the meat...liked them!
     
  6. chrisntiff

    chrisntiff Well-Known Member

    Messages:
    96
    Joined:
    Nov 26, 2004
    Location:
    Crane,Mo.
    Don't forget since you raised your pigs and know they were'nt sick and raised all natural' it's perfectly alright to cook those chops about medium rare to medium. Talk about melt in your mouth.

    Chris
     
  7. blue gecko

    blue gecko Well-Known Member

    Messages:
    881
    Joined:
    Jun 14, 2006
    Location:
    Ar Ozarks
    We like the thick cut bone-in chops. I brown them in olive oil then top with dry onion soup mix and about a half cup of dry vermouth. Cover with a tight lid and drop the heat to low. Simmer for an hour and a half and serve on a bed of wide noodles. They melt in your mouth...heaven!
     
  8. vancom

    vancom Well-Known Member

    Messages:
    451
    Joined:
    May 5, 2006
    Location:
    Middle Tennessee
    heat some olive oil in a big nonstick pan. slice up a clove of garlic and spread in pan. Add some fresh rosemary stripped off the stems. Heat gently then add pork shops and brown them, turning once. Our chops are nearly one inch thick so they take some time, but never get tough--the whole house smells great!

    Vanessa
    near Nashville
     
  9. BobK

    BobK Well-Known Member

    Messages:
    2,230
    Joined:
    Oct 28, 2004
    brined......in 1/3 cup salt + 1/2 cup brown sugar + black peppercorns + a bit of dry mustard + about 2-3 cups water.....add chops and brine for 12-15 minutes...turn over afor 12-15 minutes more....rinse and pat dry.....sear in a hot pan on both sides then steam with 1/2 cup hot water for a couple of minutes......let the chops sit for 3-5 minutes then eat....
     
  10. travlnusa

    travlnusa Well-Known Member

    Messages:
    1,245
    Joined:
    Dec 12, 2004
    Location:
    WI
    Another vote for NOT over cooking. One of may benefits of raising your own.
     
  11. stanb999

    stanb999 Well-Known Member

    Messages:
    6,042
    Joined:
    Jan 30, 2005
    Location:
    PA
    I also agree don't over cook. It kills all the flavor.

    We like to cut them thick like 1" maybe a little better. Then place a cast lron skillet in the broiler for 5 min. or so to get it screaming hot. Next you place those fresh chops in for about 4-5 min on one side and 2-3 min on the other. This will not cook them all the way. Next you take them out and let them stand on a covered plate for 5 min. more. This will finish them without drying. Don't use a fork to remove them from the oven, you will lose all the juices.
     
  12. dezeeuwgoats

    dezeeuwgoats Well-Known Member

    Messages:
    1,370
    Joined:
    Jan 12, 2006
    Location:
    Arizona
    I'm definately getting my chops cut thicker after reading all these tips!

    Niki
     
  13. fordson major

    fordson major construction and Garden b Supporter

    Messages:
    7,380
    Joined:
    Jul 12, 2003
    Location:
    east ont canada
    just tossed plain on the bbq! next best is pan fried!
     
  14. homebirtha

    homebirtha Well-Known Member

    Messages:
    1,259
    Joined:
    Feb 19, 2004
    Location:
    Maryland
    Definitely think we overcooked them. Thanks for all the tips. I can't wait to cook some more. And we picked up the hams today. Oh my gosh, they are GORGEOUS and made the car smell like a BBQ joint. Yummmmmmmm...
     
  15. coso

    coso Well-Known Member Supporter

    Messages:
    1,328
    Joined:
    Feb 24, 2004
    Location:
    Missouri
    Are you guys not afraid of trichinosis. The way I understand it you are at a risk if you undercook pork. Mom was always scared to death of this, even raising are own? This is a danger in a lot of the wild meats too. Especially if they are a meat eater. Worms are what the cause is. How would you know if they had them or not. If they were not heavily infected could you tell? I agree I like my meat pretty rare, it stays jucier.
     
  16. chrisntiff

    chrisntiff Well-Known Member

    Messages:
    96
    Joined:
    Nov 26, 2004
    Location:
    Crane,Mo.
    If you freeze pork for at least 20 days, the tricinella will die.Or you just need to cook the meat to a very modest internal temp of 150 degrees. Though if you like to eat bear the strain of tricinella in bear can survive below freezing temps. So you must cook bear to at least 170 degrees.If you don't feed your hogs raw meat there isn't a very good chance of them getting it either.
     
  17. coso

    coso Well-Known Member Supporter

    Messages:
    1,328
    Joined:
    Feb 24, 2004
    Location:
    Missouri
    Good to know. I just bought a half a hog today, and was just wondering.
     
  18. Rogo

    Rogo Well-Known Member

    Messages:
    5,242
    Joined:
    Jan 1, 2006
    I like something to bite into, so I like my pork chops on the thick side. One way I love them is to slit for a pocket and put stuffing in. Use toothpicks or those short metal thingys (can't remember what they're called) to hold the stuffing in. Bake in oven. Sometimes I dunk them in Shake 'N Bake, then bake. Here that, homebirtha!!

    I eat all meat medium, pink inside. I like it juicy, not like an old boot!

    I'm a porkaholic. Any way it's cooked, it's good. More flavorfull than beef. Pork's usually my first choice in a restaurant, too.

    Trichinosis - haven't heard that word for many years! Seems I heard somewhere that it's no longer a concern - no doubt due to better deworming practices.
     
  19. Shazza

    Shazza Well-Known Member Supporter

    Messages:
    1,538
    Joined:
    Nov 20, 2004
    Location:
    Victoria Australia
    Because a few of our Porky pigs have been a bit older when butchered I find casseroling is the best for them....beautiful....and I am talking 18-2yr old sows.
    But a friend gave us some mini pig chops of a 7 mth old piggie and we just BBQ'd them and they were that "melt in ya mouth". But I am afraid after eating 2 over 250 kgs of Pork piggies over the last 2 years we are all porked out.