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

I sprinkle an Italian seasoning mix on each side and then stick them under the broiler. Cook 4-5 minutes per side, depending on thickness.

I might try grilling pork chops. Like I said, I grew up in a house where the only way pork chops were made was according to the Shake N Bake instructions. Never occurred to me to try something different. Some of the pictures of grilled pork chops look pretty good.

They are really good if you smoke some mesquite chips in a tuna or sardine can.

Get the chips smoking first. Porkys don’t take long.

One way I had them was thick ones sliced and stuffed with oysters then grilled. Had a red sauce that was like BBQ sauce and seafood sauce combined maybe some citrus added. Like them baked with sauerkraut prunes and apples. Another favorite is to rub them with jerk spices and grill, slow then hot to sear.

Cooking depends on thickness, thin ones frying pan or griddle, thick ones grilled.

Pork chops lend themselves to sweet & sour savory sauces like chutneys, cumberland and peach bourbon sauce, apple sauces and hoisin too.

Shoot, I forgot applesauce. Yes. Preferably homemade Gravenstein.

Got some today at the farmers' market. Local folks raise some pigs every year, get them butchered/processed somewhere down in NV or something. Couple of hours drive for them.

I think I'll grill them instead of sauerkraut method for the fourth.

Being as how my wife and I like the stuff, maybe rub them with some Ras al Hanout. NOT very traditional..............being it's a Moroccan spice and I'm putting it on................



PORK of all things.

Maybe get some onions out of the garden to grill too. Maybe a zucchini from the store, ours are nowhere near ready yet.

Brown them in a skillet , put in a flat baking dish, add a hand full of stuffing to each one and smother in golden mushroom soup. Bake at 350deg for 40-45 min.

Apples and onions are a great side. Slice up some peeled apples and some onions. Cook in a pan with a lot of butter until the apples are a bit soft and the onions are translucent. Add in a bunch of brown sugar and heat until it is melted and a bit thick.

5s
This one sounds great.

The wife made some kind of sauce the other day out of ketchup, mustard, dill pickle juice and some kind of seasoning. Poured it over the chops and baked them in foil till falling off the bone done.

I’ve been getting some thick bone in loin chops. Usually two to a package and 2.25-2.5 pounds for the pair. SPG, chile powder, and a hint of cumin. Grill indirect on the Weber over mesquite.

Now we're talking Sean !

These are some Iowa pork chops Wabi bought Deb & I. Have posted before, but worth a repeat.

Took them camping, rubbed, smoked till 120* internal & reverse seared. MMmmmm good !

You did those chops up in grand style Paul, there is another package in the statch, hard to say when I can get them "UP" there.

I received a new laptop for Father’s Day, hopefully I’ll figure out how to get some pics back up in here.

Nice job, Paul. I love a slightly/faintly pink thick chop.

Thanks.

Yep, no point in drying them out !

On sale again this week, $1.79 a pound. The Iowa Chops.

Next time you grill those chops get you some rings of pineapple to grill with them. Ring on top will keep them from drying out.

You mean like this ?





Also excellent with apple sauce pan gravy;

I put pork shoulder/butt/whatever and kraut in the c-pot yesterday, and let it cook for 8 hours. Man, that was really good. Wife loved it to. Kids said, "What's that stank?!"

Been missing out on this dish. Glad we tried it, but will put the c-pot on the porch next time.

what a surprise