Pork chops

[Murph7355]

Does anyone have any knock out pork chop recipes?

Have a freezer full of pig and would like to get through some chops this weekend. Have cooked them a couple of ways previously (slow with bbq sauce, with apples and cider, grilled plain etc) but am looking for some inspiration.

[anonymous-user]

Flatten the meat a bit, dip in egg, then coat in seasoned breadcrumbs.

Fry until cooked through and crisp.

Serve with a fried egg on top and some anchovies if you like them.

Veg on the side.

Some sauté potatoes with a bit of garlic and rosemary if you are feeling properly peckish.

[captainzep]

Pork chops are a strange one, actually quite hard to get the perfect chop which is grilled to perfection without drying it out or avoiding raw meat on the bone, although some will no doubt have their fail-safe methods.

I've had half-pigs in the freezer before and needed to use up meat. I'm fond of the old US recipes for pork and beans which use black treacle and a bit of gammon/bacon with the pork. Very moreish with a doorstep of thickly buttered toast.

[Pferdestarke]

Brine the bds for a couple of hours. That'll sort the dry bone in loin.

Or, cut the bone out. All it does is prevent even pan contact and zero additional succulence.

[Murph7355]

Thanks guys. It sounds like my views on pork chops aren't uncommon!

[toon10]

I just do an Asian type marinade for mine. Chopped garlic, chopped chillis, honey, ginger, Thai 7 spice, oyster sauce and a bit of dark soy. Leave them over night and fry in Coconut oil and add some cajun sweet potato fries. Delish.

[ApOrbital]

Grill or pan fry chops add applesauce and cheese on top serve with new potatoes and veg.

[Denis O]

captainzep said:

Pork chops are a strange one, actually quite hard to get the perfect chop which is grilled to perfection without drying it out or avoiding raw meat on the bone, although some will no doubt have their fail-safe methods.

So true although I find the Greeks manage to do it without a problem. Lots of lemon juice and cooked over charcoal.

[opieoilman]

What I had last night - mix chipotle sauce (to taste), juice of a lime, clove of garlic, brown sugar (I wasn't measuring, about an espresso cup full) and a table spoon of tomato puree together, chuck the pork in and leave to marinate for a couple of hours, then onto a mediumish bbq. I guess it was about 7 minutes a side, but wasn't really timing.

Another couple of simple marinades are equal parts lime juice, soy sauce, honey and chopped ginger or equal parts soy sauce, tomato puree and slightly more cola than the soy, then chilli to taste. Leave in the marinade for an hour or so minimum, but best overnight, then on a bbq.

[mrsshpub]

Marinade in apple balsamic vinegar, oil, chopped sage & garlic ideally for 3 or 4 hours then cook on a rack in the oven @ 200C.

[Murph7355]

Thanks chaps. Will give some of these a go.

[Murph7355]

Thanks chaps. Will give some of these a go.

[Don]

Take a fennel bulb, cut into four slices. Slice up a red pepper. Few cloves of garlic. An onion, quartered.

Put these into the bottom of a roasting dish. Sprinkle over fresh oregano and rosemary. Quarter a lemon and add to the veg.

Place two pork chops on the top. More rosemary. Drizzle of oil.

Roast HOT (220 - 230). It should take half an hour to forty minutes.

The vegetables underneath the chop stop the meat from becoming too dry but the rind should crackle up nicely.

Serve with boiled new potatoes. Yum.

[spikeyhead]

I do something similar to the above, but with apple instead of fennel

[Murph7355]

Thought I'd do a little update as have now worked through my stock of pork chops

opieoilman said:

What I had last night - mix chipotle sauce (to taste), juice of a lime, clove of garlic, brown sugar (I wasn't measuring, about an espresso cup full) and a table spoon of tomato puree together, chuck the pork in and leave to marinate for a couple of hours, then onto a mediumish bbq. I guess it was about 7 minutes a side, but wasn't really timing.

Another couple of simple marinades are equal parts lime juice, soy sauce, honey and chopped ginger or equal parts soy sauce, tomato puree and slightly more cola than the soy, then chilli to taste. Leave in the marinade for an hour or so minimum, but best overnight, then on a bbq.

This works nicely - pretty much like a "barbecue" marinade I used to make. Good for kids too...

toon10 said:

I just do an Asian type marinade for mine. Chopped garlic, chopped chillis, honey, ginger, Thai 7 spice, oyster sauce and a bit of dark soy. Leave them over night and fry in Coconut oil and add some cajun sweet potato fries. Delish.

This one's good.

I also did a variation based upon this link:

http://cooking.nytimes.com/recipes/1017979-vietnam...

I had leftovers of this so took the meat off the bone and added to rice and peas with a bit of sweet chilli mixed in. Bloody lovely.

mrsshpub said:

Marinade in apple balsamic vinegar, oil, chopped sage & garlic ideally for 3 or 4 hours then cook on a rack in the oven @ 200C.

This one is currently my favourite. I'd never heard of apple balsamic before - taste revelation Use lots of garlic and sage. and this one really hits the spot. I also cut up some apples and dropped them in which helped sweeten the juices for a nice sauce.

Perhaps stating the obvious but all of these benefited from marinading overnight, and the longer I left them, the better they got.

Last half a dozen chops are going on the barbecue tomorrow.

I'll try the other recipes in due course once I restock from the farm

[NorthDave]

There is a very good recipe in the silver spoon where you cook them long and slow in white wine and mushrooms. Always seems to go down well when I've done it and very easy to do too.

[craigjm]

Jerk marinade overnight and then bbq / grill and serve with rice n peas and plantain
slow cook them in a proper Goan vindaloo sauce with plenty of wine vinegar and chili