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Old 07-08-2011, 04:08 PM   #1
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Unhappy Pork Chop Recipes

I am tired of Chicken, Beef and Fish. I want to make pork chops but I never make them because they tend to be awfully dry. Anyone have a good recipe for cooking them in an electric roaster or a slow cooker?

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Old 07-08-2011, 04:54 PM   #2
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it's all about not over-cooking pork chops. that's it, that's all, that's the whole secret.

for the last thousand years the USDA insisted pork had to be cooked to ashes to be 'safe' - just recently the recommendation has been reduced to 145'F internal temp.

I buy both the thin and the thick.

those thin ones take 2-3 minutes per side to saute, absolutely no more. allow to rest 5 minutes or so.

when I want really good stuff I get the butcher to lop me off one inch+ thick, bone in pork chops.
when I'm feeling especially hungry I go with 2" inch thick - but that's really a bit overboard.

here's one of our favorite pork chop dishes - it's oven done but you could easily do it in a slow cooker if it has a removable insert.... it's a _two_ day dish - don't skimp the overnight bit.

Smothered Pork Chops in Sauerkraut

pan fry bacon slices crisp/ blot dry, crumble slightly - allow two slices per chop
saute a batch of onion or leeks and rough chopped mushroom until soft & cooked through - what you can get fresh - cremini / button / whatever - or a mix of mushrooms.

salt/pepper the pork chop - allow to 'stand' about an hour
fire up a heavy pan to frightfully blazing hot - add thin layer of oil for browning the chops - each side - perhaps 3-4 minutes per side - color is good.

drain the sauerkraut - squeeze out all the juice you can.
combine the bacon/onion/mushrooms

layer: sauerkraut /pork chop + bacon/onion/mushroom mix on top of each chop
top layer should be sauerkraut.

for extra special - thinly slice red apples - one apple per two pork chops - mix with sauerkraut before layering. the apple tones down the sauerkraut tartness.

when everything is in the pot, pour in 12 ounces of beer. cover.

I bake that 2 hrs at 275'F in the oven; remove; cool;refrigerate overnight.

next day for service, reheat, covered - I figure an hour at 300'F

==============
for thick cut bone in pan fried -
season to your preferences - and allow to stand for 1-2 hours.
heat up the pan plenty hot - sear for color & caramel
remove chops
let pan cool down
put chops back in and cook for another 10 minutes - no more - stick a fork in it - when the centers are no longer soft&gooey, it's done. don't over-cook - the the fork felt centers go past minor resistance you're in for chewy chops.
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Old 07-08-2011, 06:07 PM   #3
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Lidia Bastianich has a shepherds recipe that uses meat, cheese and onions, and can be used (adapted) to make a moist and tasty pork dish on the stovetop.
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Old 07-08-2011, 07:28 PM   #4
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Marinade pork chops in ground ginger, crushed pineapple with juice, brown sugar and soy sauce.

Saute pork chops quickly and add some cornstarch to the marinade and reduce for a delicious glaze.
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Old 07-08-2011, 07:40 PM   #5
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Try these.

SMOTHERED PORK CHOPS
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Old 07-09-2011, 11:03 AM   #6
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Quote:
Originally Posted by Uey2 View Post
I am tired of Chicken, Beef and Fish. I want to make pork chops but I never make them because they tend to be awfully dry. Anyone have a good recipe for cooking them in an electric roaster or a slow cooker?
My slow cooker recipie for pork chops is simple and they turn out very moist and fall off the bone tender. I do use thick cut chops for this.

Season the chops with seasoned salt, pepper. Brown in skillet with 2 Tbsp butter. In the same skillet, brown thinly sliced onions, 2-3 depending on how much you like, you can use mushrooms too.

To one can of condensed cream of mushroom soup, add 1/2 can water, 1/2 can milk, whisk until smooth.

Cover bottom of the crock with some mushroom soup, then layer chops, then onions, soup, chops, onions, etc. Cover and cook on low 8-10 hrs.

This works great for pork loin too.

Enjoy.
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Old 07-09-2011, 02:53 PM   #7
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grind some black peppercorns, bay leaves, cloves, and allspice berries, mix with kosher or sea salt, garlic powder, and onion powder.

rub onto chops, let marinate in the rub for a few hours, then grill just a coupla minutes on each side.
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Old 07-09-2011, 06:00 PM   #8
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most recently I put those really fat boneless pork chop ribs, are they called country ribs [?] anyway, in the crocker and used Lipton onion soup mix with sesame oil, ginger, OJ concentrate, and lots of ground confetti peppercorns. the meal was not dry and very flavorful

bucky, check your pm's
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Old 07-09-2011, 06:01 PM   #9
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Originally Posted by buckytom View Post
grind some black peppercorns, bay leaves, cloves, and allspice berries, mix with kosher or sea salt, garlic powder, and onion powder.

rub onto chops, let marinate in the rub for a few hours, then grill just a coupla minutes on each side.
um 'yum'
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Old 07-09-2011, 06:39 PM   #10
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This is a recipe for pork chops that I've made for over 30 years. I think it was originally published in Chatelaine, but I've changed the original recipe:

Skillet pork chops

4 chops--I've used all cuts
1 T olive oil (or another oil, or bacon fat)
4-5 large, ripe Brandywine tomatoes (or another beef steak tomato)
1-2 cloves crushed garlic
1/4 tsp freshly ground black pepper
2 T fresh sage (chopped) or 1 tsp ground dry sage
1 tsp maple syrup (or brown sugar)

1. Heat oil in a CI skillet. Add chops, brown on each side (1-2 minutes)
2. While the chops are browning, coarsely chop the tomatoes.
3. Drain fat from the pan, add 1/2 of the tomatoes and all of the garlic.
4. Grind pepper on top.
5. Add sage and maple syrup.
6. Cover, and simmer over medium-low heat for about 10 minutes (stir frequently and turn the chops).
7. When chops are tender, remove from the pan. Add remaining tomatoes to sauce and heat through.
8. Serve the chops topped with sauce and some fresh sage.
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