strongenough78
Well-known member
I season up some corn meal with garlic and onion powder, salt and pepper. Then dip the chops in an egg wash then fry them in a cast iron pan with shortening.
Pork chops....what's your preferred method?
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vintagekitchen
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Cornmeal
My ex mother in law cooked hers the same way. You are the first person other than her I have ever heard of other than her who uses cornmeal to coat their pork chops.
I cook mine just like my grandmother did. Trim off all the fat from around the chops, and fry the fat trimmings crisp and brown, to render out the fat. Then season the bare chops with salt and pepper, heat the rendered fat smoking hot, reduce the heat to medium high, and throw in the chops. Fry until they are done, uncovered. You have to cook them uncovered, or it harms the texture. If the chops are very thick, you can cook them a little slower, but nothing lower than medium heat.
When I don't want to mess up the stovetop and smoke up the kitchen, I put them on a shallow pan, and bake at 425 to 450, depending on how thick they are. The oven is less messy, but the skillet tastes better.
My ex mother in law cooked hers the same way. You are the first person other than her I have ever heard of other than her who uses cornmeal to coat their pork chops.
I cook mine just like my grandmother did. Trim off all the fat from around the chops, and fry the fat trimmings crisp and brown, to render out the fat. Then season the bare chops with salt and pepper, heat the rendered fat smoking hot, reduce the heat to medium high, and throw in the chops. Fry until they are done, uncovered. You have to cook them uncovered, or it harms the texture. If the chops are very thick, you can cook them a little slower, but nothing lower than medium heat.
When I don't want to mess up the stovetop and smoke up the kitchen, I put them on a shallow pan, and bake at 425 to 450, depending on how thick they are. The oven is less messy, but the skillet tastes better.
strongenough78
Well-known member
I cook them uncovered as well. I tried using cornmeal instead of flour since a friend of mine has celiac disease. After I tried it I let her know so she could enjoy pork chops with a crispy outside. But we've always fried fish with it. Makes a great coating. The chops are always tender and juicy. I always start them off on a lower heat to allow them to cook all the way through then turn up the heat to brown them.
Yes, but they are a treat .
Strongenough, I use your posted spices with the addition of a dash of cayenne. I use olive oil and you have to add the chops a little sooner. A friend of mine always scrapes the chops after washing with a butter knife it gets rid of all the grit from the butchers saw. I totally agree about the open/uncovered cast iron skillet. Its a great job to do on the aux burner on your grill outside.No grease spatter or stink in the house and you can clean up with the hose. alr
Strongenough, I use your posted spices with the addition of a dash of cayenne. I use olive oil and you have to add the chops a little sooner. A friend of mine always scrapes the chops after washing with a butter knife it gets rid of all the grit from the butchers saw. I totally agree about the open/uncovered cast iron skillet. Its a great job to do on the aux burner on your grill outside.No grease spatter or stink in the house and you can clean up with the hose. alr
autowasherfreak
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In the summer I like to do them on the grill, and winter time either pan fry or bake them in oven.
strongenough78
Well-known member
Alr I do add cayenne to the mix when I fry chicken. I'll use it with pork chops next time!
AWF it is grilling season already! I can honestly say I've never grilled pork chops. I'll try that!
AWF it is grilling season already! I can honestly say I've never grilled pork chops. I'll try that!
Bonless (Birthday Dinner)!!!!
Season 'em/Fry 'em:
-- Dave
Season 'em/Fry 'em:
-- Dave
I've got a couple recipes which I really like...one is brown them unbreaded with garlic cloves, then deglaze the pan with some white vermouth, simmer uncovered til done, remove to a plate. Add another splash of vermouth, reduce and swirl in a little bit of butter for a pan sauce. Should just end up with a couple spoonsful of sauce.
Other is to flour and brown. After browning both sides, place on each chop a dollop of dijon mustard, a big pinch of brown sugar, a pinch of sage and a lemon slice. Wine or vermouth to half the thickness of the chops, simmer covered until done. Sauce thickens from the flour so you don't need to reduce as much as the above recipe.
Other is to flour and brown. After browning both sides, place on each chop a dollop of dijon mustard, a big pinch of brown sugar, a pinch of sage and a lemon slice. Wine or vermouth to half the thickness of the chops, simmer covered until done. Sauce thickens from the flour so you don't need to reduce as much as the above recipe.
norgeway
Well-known member
Most of the time..
If they are very thick, I salt and pepper them, brown lightly, then put them on the rack in the pressure cooker, add a little beef stock to make steam,and pressure them about 15 minutes at 15 pounds, you can cut them with a fork.If they are thinner, I dredge them in seasoned flour, brown in oil in the electric skillet, then cover them with sliced onion,and 2 cans Hunts tomato sauce, and simmer 25 to 30 minutes, this also works great with cubed steak.
If they are very thick, I salt and pepper them, brown lightly, then put them on the rack in the pressure cooker, add a little beef stock to make steam,and pressure them about 15 minutes at 15 pounds, you can cut them with a fork.If they are thinner, I dredge them in seasoned flour, brown in oil in the electric skillet, then cover them with sliced onion,and 2 cans Hunts tomato sauce, and simmer 25 to 30 minutes, this also works great with cubed steak.
zodawash
Well-known member
chops
I sprinkle sage on and spread some mustard on then grill them. Yummy!
I sprinkle sage on and spread some mustard on then grill them. Yummy!
franksdad
Well-known member
I either coat mine in flour and fry them in a cast iron skillet, cover them in barbecue sauce and bake them in the oven, or spear them with melted butter, Woschisther(sp?) sauce and garlic powder and grill them on the grill. I've never thought of coating them in cornmeal but I'm going to now! I once coated them in panko bread crumbs and fried them but the bread crumbs burned before the chops were completly done.
strongenough78
Well-known member
Wow those all sound so good!
We dip pork chop in egg wash, coat with seasoned flour, then lightly fry in a skillet with a little oil just until both sides are browned, then they go in a baking dish (covered with foil) with a little water in it and bake for an hour or so with sliced onions on top.
firedome
Well-known member
on the grill:
marinate in lager beer, Old Bay, olive oil, Worcestershire, chopped garlic, salt & pepper... then do your best Steven Raichlin imitaion!! Shrimp do well that way too!
marinate in lager beer, Old Bay, olive oil, Worcestershire, chopped garlic, salt & pepper... then do your best Steven Raichlin imitaion!! Shrimp do well that way too!
I do mine in a similar manner to Jamie, but I add thin sliced onions along with the vermouth after browning, cover, then add sliced mushrooms for the last ten minutes. It's like a short version of braising, taking about 30 minutes from start to finish. They always turn out moist and tender. I prefer the large boneless shoulder blade chops, which lend themselves to this process better than a loin chop. Seasonings can vary, depending on what I feel like.
If I fry or grill pork chops they tend to dry out. I adapted my recipe from The Hows and Whys of French Cooking by Alma Lach.
If I fry or grill pork chops they tend to dry out. I adapted my recipe from The Hows and Whys of French Cooking by Alma Lach.
Me?
I like thick loin chops, salted, instead of brined- kosher salt, with a very little sugar to enhance browning. Dry them with paper towels, rub them with the salt-sugar mix, both sides, place them on a rack until they come up to room temperature.
Brown them fast, and let them finish in a fully heated 350F oven (same skillet), until an instant reading thermometer reads 145F, pull them out, plate them on warm plates, tent loosely with aluminum foil, and wait 10 minutes for the juices to settle, and the temperature to go up to 150-155F
Can, but don't always, make a little sauce with the pan drippings, the glaze (the brown stuff on the bottom of the pan,) a minced shallot, some Dijon mustard, and a sploosh of chicken broth......
Trichinae are killed at 137F, (USDA says so!) but that is too rare for me.
Lawrence/Maytagbear
I like thick loin chops, salted, instead of brined- kosher salt, with a very little sugar to enhance browning. Dry them with paper towels, rub them with the salt-sugar mix, both sides, place them on a rack until they come up to room temperature.
Brown them fast, and let them finish in a fully heated 350F oven (same skillet), until an instant reading thermometer reads 145F, pull them out, plate them on warm plates, tent loosely with aluminum foil, and wait 10 minutes for the juices to settle, and the temperature to go up to 150-155F
Can, but don't always, make a little sauce with the pan drippings, the glaze (the brown stuff on the bottom of the pan,) a minced shallot, some Dijon mustard, and a sploosh of chicken broth......
Trichinae are killed at 137F, (USDA says so!) but that is too rare for me.
Lawrence/Maytagbear
polkanut
Well-known member
I lightly season mine with seasoned salt and pepper, put them on the grill with some hickory chips on the hot coals, and cook until done.
