Pork chops....what's your preferred method?

[retromania]

Pork Chops

I buy a tray of the thin bone-in pork chops. Rinse. Pat dry with pt's. S&P. Shake in a bag with flour and fry in a small amount of Crisco. Then comes the gravy for the rice. Yum! May have to trot to the store and pick some up. When we still had a Winn-Dixie here in Anderson, from time to time they would put huge trays of bone-in chops on sale. I would buy and freeze.

 

[Proven_Quilty]

Pork Chops

I place them in a baking dish, top each one with a glob of your favorite stuffing. Then dilute a can of cream of mushroom soup with 1/4 cup milk and pour over the stuffing. Bake at 325 degrees for 45 minutes to an hour.

 

[kenmoreguy89]

I marinate them overnight...marinade depends on what I've on hand.. never miss garlic,herbs, a little white wine..
Then beating:
Of course eggs, salt pepper.... I mix bread crumbs with some corn meal, but I do not put onion, just a note of garlic powder and I mince very finely some rosemary and I put it in.
This gives it an incredible flavour.
And I always fry them in a pan....I do not use oven for pork chops, I cook them both outside and inside the house, luckily I've a vented kitchen fan that works.

 

[retromania]

Freddy,

We're on our way to your house for dinner!!! LOL

 

[rp2813]

Tim, what's up?

 

You don't do them on a Mirro Whiz Grid?

 

 

[polkanut]

No, we like the smokey flavor. 

  Just had bacon for breakfast this morning done up in the Whiz Grid though.

 

[polkanut]

No, we like the smokey flavor. 

  Just had bacon for breakfast this morning done up in the Whiz Grid though.

 

[danemodsandy]

Here's a Classic....

Adapted from The New York Times Cookbook, by Craig Claiborne (Harper & Row, New York, 1961). Once you've had them like this, you may not want them any other way:

HERBED PORK CHOPS

1 tsp. rosemary
1/2 tsp. sage
1 clove garlic, minced
Fresh-ground pepper to taste
4 large pork chops, about an inch thick
1 cup low-sodium or homemade chicken stock
1/2 cup dry white Vermouth (or another 1/2 cup of stock, reserved)

Mix the rosemary, sage, garlic and pepper. Rub the chops with this mixture.

Place the chops in a skillet, add the 1 cup of chicken stock, and cover. Bring to a simmer and simmer until the liquid has evaporated, about 35-45 minutes. Raise the heat and brown the chops in their own fat. If they are very lean, a couple of teaspoons of olive oil may be needed.

Add the Vermouth (or the 1/2 cup chicken stock) and cook, turning the chops once, for about another minute, deglazing the pan. This liquid should be syrupy. Serve immediately, with the deglazing liquid spooned over the chops.

NOTE: You will notice that there is no salt in the recipe. This is because the chicken stock's salt concentrates, and no more is usually needed. The use of stock is my own addition; Claiborne's original recipe called for water. Pork was tastier in 1961, when his book was written; the stock restores some of the flavor lacking in present-day pork.

This works extremely well with fettucine Alfredo; the light, savory, herbal flavor is a perfect counterpoint to the creamy richness of the pasta.

 

[58limited]

I get thick chops, lightly season with TexJoy seasoning, and smoke in the smoker for 2 hours.

 

Sometimes I make smothered pork chops. When lazy I just use spicy Shake 'N Bake.