Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Pork chops?

Just everyday pork chops. How would you fix them?

Shake N Bake in a cast iron skillet in the oven, then topped with Enrico Formella Extra Hot Giardiniera.

Or, in a crock pot smothered in home made chili verde.

In summer, grill them on the q.

In winter, cover them with a can of mushroom soup and simmer or bake until done.

Spoon the gravy over mashed taters.

I like rough or end cut chops for this, bone in & plenty of fat for moisture. Pork steaks work great also.

I sprinkle them with Tony Chachere's Creole seasoning & on a gas grill on low, I cook till they stop oozing red, 160-65 internal temp.

I used to grill other than steaks way too hot & have finally learned to turn the heat down. As my mentor told me, cook chops & chicken slooooowww. Guessing I was about the only person that didn't know this.

Brown them in a frying pan, along with sliced onion.

Add a can of mushroom soup, and cook for about a 1/2 hour with a lid on, on medium low.

Virgil B.

Hit em with 5:2:2:1* and slip em on a hot grill year ‘round. Can’t remember cooking them another way in a very long time.


*S:P:G:O

I've only ever followed the directions on the Shake N Bake box.

Thin cut....hot iron...salt and pepper.

Thin cut, Calphalon skillet, gas range, Prudhomme's Meat Magic, a bit of extra light olive oil.

Grill them and make Banh mi sandwiches

Gas grill, Cookies flavor enhancer.

Garden leaf lettuce salad.

That looks good.

I agree quite the pencil set

Bone-in. Pan fried. Cream of mushroom soup and hopefully a baked potato (butter, s&p) alongside canned string beans.

Cooked in the pan until seared.

Then smothered in sauerkraut until done.

Served with mashed taters, or that German tater salad you folks were talking about the other day............


and applesauce.

Unless they're thick ones they're done when they're seared.

Thinner cut bone in. Cooked on super hot charcoal grill. Get them a little crispy move to cold side of the grill.Slop on some thick sticky sweet bbq sauce cover for a few minutes. Once the sauce sets up and glazes over flip and do the same with the other side.

Dredge in Flour, S&P, garlic powder, cast iron.
Make pan gravy, mashed, homemade apple sauce.

Or


Season salt, light coating of olive oil, grill.

I'd just as soon have a good pork chop as a steak. I like them grilled, fried, or baked in the oven.