"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Click Here to Login
Thread Tools Display Modes
Old 09-24-2005, 10:58 AM   #11
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
I like to put them in the crockpot with a pkt of onion soup mix and a can of reduced fat cream of mushroom soup. They get so tender you can cut them with a fork.

We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 09-24-2005, 10:58 AM   #12
Head Chef
tancowgirl2000's Avatar
Join Date: Jun 2004
Location: Canada
Posts: 2,490
Send a message via Yahoo to tancowgirl2000
Ok I have to ask...whats it mean when they are butterflied? Ive never heard of it, nad I dont buy meat, it comes to me from my dads basement butcher shop....regular cuts, nothting fancy....can someone explain please?

"24 hours in a day, 24 beers in a case. Coincidence? I think not."
~ Stephen Wright
tancowgirl2000 is offline   Reply With Quote
Old 09-24-2005, 12:19 PM   #13
Master Chef
texasgirl's Avatar
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
It's just that it's cut down the side so that it looks mirrored. Like a pita pocket, but opened all the way instead of leaving a pocket.
texasgirl is offline   Reply With Quote
Old 09-24-2005, 11:47 PM   #14
Tater Tot's Avatar
Join Date: Aug 2005
Posts: 52
Cut you a pice of pork loin to the thickness X2 of what you want your chop to be. Then slice that chop again almost (but not all the way) all the way and open it like a butterfly opening its wings..

Tater tot
Tater Tot is offline   Reply With Quote
Old 09-25-2005, 12:27 AM   #15
Assistant Cook
Join Date: May 2005
Posts: 37
pick up a bottle of lite italian dressing at the grocery store, any brand will do, dump meat and dressing into a ziplock bag and marinate overnite or a day or two in the fridge, then grill-delicious!! I do this all the time with pork and boneless chicken breasts. Tasty and healthy.
designerobsessed is offline   Reply With Quote
Old 09-25-2005, 01:49 AM   #16
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Yep - what the above people have said. You can take any piece of meat and cut it in half but NOT all the way through. Lay it flat and pound out the middle to be as thin as the rest. It's a great way to get meat done if you want it more done than what cooking it unbutterflied calls for.

I love a nice filet mignon cooked extremely rare. My Mom could only eat well done. She would have the "butterfly" it to cook it more well done without burning it to death to get it MORE done in the middle quicker.

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 09-29-2005, 07:44 AM   #17
Assistant Cook
Join Date: Sep 2005
Posts: 12
Hi texasgirl,

You didn't specify whether you wanted a spicy or hot or sweet or zesty type of rub or marinade.

for rubs, any mixture of the following would do nice.

paprika, sweet or hot
black pepper
cayenne pepper
garlic powder
garlic salt
onion powder
brown sugar
chili powder
crushed red pepper

other spices that you have to go easy with that can be mixed in:

celery seed or salt
ground or fresh lemon zest
ground or fresh orange zest

I would suggest you be creative and experiment, find a custom blend and make a jar of it up or write it down so you don't forget

As far as marinades go:

a nice italian dressing as mentioned above..I've found my personal favorite to be Wishbone's Robusto Italian dressing..out of this world flavor for chicken or pork.

sometimes, depending on the stores you visit, you may find a specialty marinade. I'v used a couple, I've had a creamy maui onion marinade that was excellent on pork.

something a bit more spicy? Try mixing hot sauce and honey together for a marinade.

Just some ideas for you to think about and get the cooking juices going

Chris1967 is offline   Reply With Quote
Old 09-29-2005, 09:23 AM   #18
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,802
Once I tasted a brined pork chop, I don't think I'd make it any other way. Juicy Juicy even when cooked well done.

You can brine, then put on a rub, then grill. That's the way I usually do it.

But here are some other Brining Ideas/Recipes
jennyema is offline   Reply With Quote
Old 09-30-2005, 08:20 AM   #19
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
I'm with you on that, Jenny. We usually buy a boneless pork loin and cut it into chops, and the brining makes such a big difference!

We get by with a little help from our friends
Constance is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:19 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.