|
Joined: Dec 2003
Posts: 86,284 Likes: 27
Campfire Oracle
|
Campfire Oracle
Joined: Dec 2003
Posts: 86,284 Likes: 27 |
Love bone in pork chops !!!! Me too !
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
|
|
|
|
Joined: Mar 2011
Posts: 4,874
Campfire Tracker
|
Campfire Tracker
Joined: Mar 2011
Posts: 4,874 |
Grilled is my preferred way to cook them. Plain for my youngest son. The rest usually get blackening seasoning, but either way is good. We like them charred pretty good on a hot grill. These are loin "chops". Blackened for me, with orange fries, and boiled corn.
Last edited by 4th_point; 09/02/20.
|
|
|
|
Joined: Aug 2010
Posts: 2,332
Campfire Regular
|
Campfire Regular
Joined: Aug 2010
Posts: 2,332 |
I discovered this method years ago by accident. (dumped sugar into the flour container) LOL. Wife asked what I did different, and why the simple fried pork chops were so much better? I don't know, just did them as usual! Then I tasted them, and she was right, best fried chops I ever made. (still like them on the grill as well) So I did some back tracking and discovered my mistake, that turned out well.
Now for fried chops: I use about 65% flour and 35% sugar for the breading. Add salt, pepper and whatever other pork seasoning you like.
Shake chops in a bag with the breading. Dip in an egg wash and shake them up into the breading mixture again. Makes a nice thick crust on the chops.
Fry in hot oil to your desired choice of done. The sugar in the mixture caramelized on the chops, just takes them up an extra lever!
The pan drippings and crispy left over's make some killer gravy as well. Just thinking out loud here, but what about a tablespoon or two of maple syrup in the egg wash then dipped back in flour... Micky If you guys haven't tried it, Alton Brown has a pork chop brine that is really good. I make mine the night before and put it in the fridge rather than deal with the ice part. Two hours in the brine max for the pork according to Alton. It's one of the few meals I can get all three kids to agree on.
Last edited by micky; 09/03/20.
“Lighten up Francis”
|
|
|
|
Joined: Feb 2002
Posts: 18,667 Likes: 1
Campfire Ranger
|
Campfire Ranger
Joined: Feb 2002
Posts: 18,667 Likes: 1 |
Grilled is my preferred way to cook them. Plain for my youngest son. The rest usually get blackening seasoning, but either way is good. We like them charred pretty good on a hot grill. These are loin "chops". Blackened for me, with orange fries, and boiled corn. finally someone posted some decent pictures
|
|
|
|
Joined: Sep 2011
Posts: 60,996 Likes: 18
Campfire Kahuna
|
Campfire Kahuna
Joined: Sep 2011
Posts: 60,996 Likes: 18 |
The grill is heating now, Iowa Chop!
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
|
|
|
|
Joined: Dec 2008
Posts: 21,199
Campfire Ranger
|
Campfire Ranger
Joined: Dec 2008
Posts: 21,199 |
Stopped by Reicherts meat market the other day picked these up. Smoked pork chops they do, thick cut, tender juicy sumbitchs!! Damn good
Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
|
|
|
|
Joined: Feb 2002
Posts: 18,667 Likes: 1
Campfire Ranger
|
Campfire Ranger
Joined: Feb 2002
Posts: 18,667 Likes: 1 |
Grilled is my preferred way to cook them. Plain for my youngest son. The rest usually get blackening seasoning, but either way is good. We like them charred pretty good on a hot grill. These are loin "chops". Blackened for me, with orange fries, and boiled corn. finally someone posted some decent pictures (well new 999999 posts some good ones, once in a great while)
|
|
|
|
Joined: Jul 2012
Posts: 646
Campfire Regular
|
Campfire Regular
Joined: Jul 2012
Posts: 646 |
love the thick cut smoked pork chops.
|
|
|
|
Joined: Dec 2011
Posts: 2,802 Likes: 6
Campfire Regular
|
Campfire Regular
Joined: Dec 2011
Posts: 2,802 Likes: 6 |
thick cut, grilled with cajun seasoning from The Best Stop in Scott, Louisianna. Cooked to medium so not dry. Serve with baked potato and ice cold Yeungling beer
DON’T BE TOO PROUD OF THIS TECHNOLOGICAL TERROR YOU’VE CONSTRUCTED. THE ABILITY TO DESTROY A PLANET IS INSIGNIFICANT NEXT TO THE POWER OF THE FORCE.
- Darth Vader
|
|
|
|
Joined: Jun 2004
Posts: 44,872 Likes: 5
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Jun 2004
Posts: 44,872 Likes: 5 |
The Best Stop eh? Do you get their andouille?
|
|
|
|
Joined: Mar 2011
Posts: 4,874
Campfire Tracker
|
Campfire Tracker
Joined: Mar 2011
Posts: 4,874 |
finally someone posted some decent pictures Middle child, who is 8 years old, is one fussy eater. But he loves those grilled chops. He used to call them chicken When I was a young punk living in AZ for a few years, I'd order blackened chicken from one of the bars we frequented. It was awesome, but years later I realized how easy it is the make at home. Love it. Either, a chop or breast. I like a good sear and crust on a steak as well. But can only seem to get it, using a rub and really hot grill. These had ranch rub.
Last edited by 4th_point; 09/03/20.
|
|
|
|
Joined: Dec 2005
Posts: 9,587 Likes: 1
Campfire Outfitter
|
Campfire Outfitter
Joined: Dec 2005
Posts: 9,587 Likes: 1 |
I run 8-10 whole pork loins thru my Hobart cuber a summer. 3/4 thick and run twice. Dredge in a-1 seasoned flour and fry crispy. Great Samich or in gravy.
We sometimes do chops in the oven with stuffing smothered in golden mushroom soup.
|
|
|
|
Joined: Sep 2014
Posts: 21,864 Likes: 5
Campfire Ranger
|
Campfire Ranger
Joined: Sep 2014
Posts: 21,864 Likes: 5 |
4th point. Try a light coating of olive oil. Makes for nice browning. Most thing grilled here get it.
Parents who say they have good kids..Usually don't!
|
|
|
|
Joined: Mar 2011
Posts: 4,874
Campfire Tracker
|
Campfire Tracker
Joined: Mar 2011
Posts: 4,874 |
4th point. Try a light coating of olive oil. Makes for nice browning. Most thing grilled here get it.
Thanks for the suggestion, Db. I've done that too. To get a really good "crust", you need the flour or cornstarch with the seasonings. It's more than just adding some oil. I realize that it isn't for everyone, but have served a bunch of people. When I ask, "Do you want the steak rub?". Every single person says, "Yes!" Nobody asks for a naked steak, or one with oil, or just S&P. Got a bunch of other people hooked on it too, and making their own simple recipes for rubs. But you need a really hot grill. I think a heat soaked cast iron helps. Not sure all pellet smokers, like the Traeger, can do it. They come out more liked steamed steak. At least that is what some people tell me, and appear in some images. I know there are pellet grills that can get hotter though.
Last edited by 4th_point; 09/04/20.
|
|
|
|
Joined: Jun 2004
Posts: 44,872 Likes: 5
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Jun 2004
Posts: 44,872 Likes: 5 |
My idea is pellet grills are for low and slow. A really hot fire is for steak.
|
|
|
|
Joined: Jan 2005
Posts: 38,915 Likes: 9
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Jan 2005
Posts: 38,915 Likes: 9 |
I discovered this method years ago by accident. (dumped sugar into the flour container) LOL. Wife asked what I did different, and why the simple fried pork chops were so much better? I don't know, just did them as usual! Then I tasted them, and she was right, best fried chops I ever made. (still like them on the grill as well) So I did some back tracking and discovered my mistake, that turned out well.
Now for fried chops: I use about 65% flour and 35% sugar for the breading. Add salt, pepper and whatever other pork seasoning you like.
Shake chops in a bag with the breading. Dip in an egg wash and shake them up into the breading mixture again. Makes a nice thick crust on the chops.
Fry in hot oil to your desired choice of done. The sugar in the mixture caramelized on the chops, just takes them up an extra lever!
The pan drippings and crispy left over's make some killer gravy as well. Sounds like Shake 'N Bake.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
|
|
|
|
Joined: Dec 2011
Posts: 2,802 Likes: 6
Campfire Regular
|
Campfire Regular
Joined: Dec 2011
Posts: 2,802 Likes: 6 |
The Best Stop eh? Do you get their andouille? We live in Michigan and drive to Houston to see her mom. Drive it straight thru its about 20 hours. Always try to time it so we are cutting thru Scott, LA around lunch time! Andouille, boudin balls, and of course 2 lbs of cracklins.
DON’T BE TOO PROUD OF THIS TECHNOLOGICAL TERROR YOU’VE CONSTRUCTED. THE ABILITY TO DESTROY A PLANET IS INSIGNIFICANT NEXT TO THE POWER OF THE FORCE.
- Darth Vader
|
|
|
|
Joined: Feb 2002
Posts: 18,667 Likes: 1
Campfire Ranger
|
Campfire Ranger
Joined: Feb 2002
Posts: 18,667 Likes: 1 |
now i'm motivated to grill a few chops on monday
|
|
|
|
Joined: May 2016
Posts: 60,578 Likes: 26
Campfire Kahuna
|
Campfire Kahuna
Joined: May 2016
Posts: 60,578 Likes: 26 |
Jeebus....dont you have anything going on?
Who the hell plans a couple pork chops several days ahead?
You need a book of crossword puzzles.
I am MAGA.
|
|
|
|
Joined: Feb 2002
Posts: 18,667 Likes: 1
Campfire Ranger
|
Campfire Ranger
Joined: Feb 2002
Posts: 18,667 Likes: 1 |
sir conrad, old chap, how on earth have you been...here let me summon a bottle of vintage port and cigars, whilst we repair to the study, what...?
|
|
|
|
622 members (1Longbow, 219 Wasp, 1minute, 160user, 12344mag, 219DW, 69 invisible),
2,657
guests, and
1,191
robots. |
Key:
Admin,
Global Mod,
Mod
|
|
Forums81
Topics1,192,855
Posts18,497,046
Members73,979
|
Most Online11,491 Jul 7th, 2023
|
|
|
|