What's Your Best Pork Chop Recipe?

[Targa Me]

I'm looking for an easy pork chop recipe...

Care to share your's?

[speeder]

Yep. Lawry's seasoning salt and fresh ground black pepper on raw chops, rub it in and then grille until fully cooked. Outsides will be slightly crispy.

Mmmmmm, pork chops....

[vash]

only one i can remember off the top of my head.

i usually brine all my chops..this one i dont. salt them both sides. let them sit for about 30 minutes. then i spinkle them with an asian powder called (five spice powder)..anise, cinn, white pepper, etc.. you can find it anywhere. especially in SoCal...rub it in. 5spice is powerful juju, so dont get ridiculous. my first time, i was nervous and held back..took a few times to get the right amount. then dredge them all in flour. let them rest..the salt will pull out some juices and get the flour to "gel". they quit looking all dusty white. more pastey looking. then dredge them again.

i then pan fry them in about .5 inch of oil until crispy, and gbd..(golden brown and delicious)

you could forget the 5 spice and use black pepper and you will have a wonderful meal.

[vash]

oh, which pork chop you buy makes a huge diff. i go with the center cut chops. 3/4 inch

blade chops would be a disaster..

[Gogar]

Originally Posted by Targa Me

your's?

Really?

[OffCamber00]

Originally Posted by vash

gbd..(golden brown and delicious)

Gotta love Alton.

Vash - salting so early doesn't pull all the moisture out and make them dry? I always brine my chops and loins.

[KaptKaos]

Garlic Pork Chops

Pork Chops
1 Cup Olive Oil
Garlic (as much as you can stand)
Tabasco
Bread crumbs
Parmesan cheese
Parsley
Basil
S&P

Puree garlic with olive oil, and tabasco. Mix dry ingredients to make coating. Dunk chops in olio-garlic-tabasco mix, and dredge in bread crumb mix. Place on baking sheet and bake at 350 for 30 mins (+/- depending on the thickness of the chops).

The misses loves this with mashed potatoes.

[AirKuhl]

Super easy and fork tender:

Season pork chops with whatever you like and brown both sides in a bit of oil in a large heavy skillet.
Turn the heat down and pour 2 cans of Cream of Mushroom soup in with the pork chops. Add a splash of milk or water to thin it out a bit if desired. Easier to stir it all together once it gets hot.
Keep the heat on low, cover, and cook for a couple of hours.
Add salt and pepper to taste and serve over rice.

If cooking for a couple hours is an issue, use a crockpot after browning and they can cook unattended all day.

Ghetto Variation: Instead of the rice put a couple of slices of bread on your plate and top with the pork chops and gravy. I like rye bread for this. Yum.

[vash]

always put a couple of shallow cuts on the fat side of the chop. it allows the chop to stay flat during cooking. without the cuts, the chop will "cup".

awesome tip from ATK.

[Tobra]

Best is for the wife to cook them, but she is not there, so that is no help.

Get you some Rib Tickler dry seasoning, apply to pork, let sit at least 30 minutes, cook however you cook them

Oops, they don't sell that stuff here, Stubb's Dry Rub is the ticket, big fan of the dry rub.

[jyl]

The issue with pork chops, for me, is how to get that crusty brown exterior before the interior is tough and dry. I'm too lazy to brine. Instead, I use thick chops. Salt and whatever seasonings you like (I like mesquite rub). Let sit for awhile, preferably refrigerated. Get a cast iron pan very hot (takes 5-10 min on high flame with my lame range). Put down a pat of butter, as soon as it starts to pool and smoke, chop goes down. Don't move or touch it for 5 min. Check the bottom, keep frying until that side is light brown. Remove, let the pan heat for a couple minutes, another pat of butter and chop goes down on the fresh side. This is the side you're going to brown the hell out of. Sear until the chop is 15 deg from desired temp. I like my pork pink inside, 140F or so. Then brown the edges and remove, cover with foil, it should coast the rest of the way. If the temp is rising too fast, maybe cuz the chop is too thin, or was at room temp before cooking, then focus the browning on one side (better to have the top deeply crusty than both sides still balsa wood color) and do the edges with a torch.

I've tried using a broiler, maybe mine is too wimpy but the chop overcooks before it is brown enough.

I've sometimes thought of setting a pot of ice water on top of the chop as it fries. Idea being to keep the internal temp down. But seems easier to refrigerate the chop, so it starts cooking at 40F not 70F.