"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 05-14-2015, 08:31 AM   #101
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
I pan fry them while lightly dusted with flour, but on the second side, as they approach being done, I sprinkle with a tablespoon of Parmesan cheese.
__________________

__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 05-14-2015, 08:40 AM   #102
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,700
So...salt and pepper and what else? Put a bit of water in the pan and bring it to boil and let it chop cook shortly to get the fat on the chop frying itself, then add in a bit more water if needed to cook it thru. Salt and pepper and a bit of paprika?
__________________

__________________
Caslon is offline   Reply With Quote
Old 05-14-2015, 09:56 AM   #103
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,830
Quote:
Originally Posted by Caslon View Post
So...salt and pepper and what else? Put a bit of water in the pan and bring it to boil and let it chop cook shortly to get the fat on the chop frying itself, then add in a bit more water if needed to cook it thru. Salt and pepper and a bit of paprika?
You said you're using thin chops. I think by the time any fat renders, they will be done and if you try to brown them afterward, they'll be overcooked and dry. Just heat a couple teaspoons of oil till just smoking and brown your chops on both sides. It won't take long.

Also, personally, I don't think paprika has a lot of flavor. I like to use thyme or sage. I also love Penzey's Greek seasoning - lemon, oregano and garlic - or Mural of Flavor seasoning on pork.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 05-14-2015, 10:43 AM   #104
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,277
Maybe lemon pepper...
__________________
PrincessFiona60 is offline   Reply With Quote
Old 05-14-2015, 10:47 AM   #105
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,700
Quote:
Originally Posted by GotGarlic View Post
You said you're using thin chops. I think by the time any fat renders, they will be done and if you try to brown them afterward, they'll be overcooked and dry. Just heat a couple teaspoons of oil till just smoking and brown your chops on both sides. It won't take long.

Also, personally, I don't think paprika has a lot of flavor. I like to use thyme or sage. I also love Penzey's Greek seasoning - lemon, oregano and garlic - or Mural of Flavor seasoning on pork.
You got it. Thin chops, a bit of oil, salt and pepper. Sounds good. I used to get the regular thick pork chops, but the center portion was ok, but a bit dry. So, the suggestion of frying those thick pork chops with water makes sense.
__________________
Caslon is offline   Reply With Quote
Old 05-14-2015, 11:07 AM   #106
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
So, as you know I do not eat pork, but I grew up on it. MY friend, an Ukrainian lady, I know, complain to me the other day, mostly asking for advise how to cook it, about pork being much more lean here in the states, especially lately. Is it true that pork is lean? Is it true that it is leaner now than it used to be? I used to joke how one cannot screwed up cooking pork being that it is such an easy meat to cook.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 05-14-2015, 11:25 AM   #107
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,339
Quote:
Originally Posted by CharlieD View Post
...about pork being much more lean here in the states, especially lately. Is it true that pork is lean? Is it true that it is leaner now than it used to be? I used to joke how one cannot screwed up cooking pork being that it is such an easy meat to cook.

Over the years, pork producers have bred the fat out of pork so it would appeal to Americans who have been programmed to have a fear of fat. That has made it harder to cook moist pork as there is no fat to keep the meat moist and tender.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 05-14-2015, 11:52 AM   #108
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,044
Quote:
Originally Posted by GotGarlic View Post
You said you're using thin chops. I think by the time any fat renders, they will be done and if you try to brown them afterward, they'll be overcooked and dry. Just heat a couple teaspoons of oil till just smoking and brown your chops on both sides. It won't take long.

Also, personally, I don't think paprika has a lot of flavor. I like to use thyme or sage. I also love Penzey's Greek seasoning - lemon, oregano and garlic - or Mural of Flavor seasoning on pork.
That depends on what paprika he's using. If it's just McCormick's from the grocery store, then you would be right. But there are many types and blends of paprika. Spanish, smoked Spanish, Hungarian (and there are several grades or heat levels with Hungarian paprika), Piment d’ Espelette from southwestern France.

California paprika doesn't have a lot of flavor, but is used a lot commercially to add color to foods. Most plain grocery store paprika is also more for color than flavor. In that respect it's good in barbecue rubs. It has a much milder flavor than chili powder, even though both are made from ground peppers, because chili powder has other ingredients as well (oregano, cumin, garlic and chili peppers along with the paprika).
__________________
Rick
RPCookin is offline   Reply With Quote
Old 05-14-2015, 01:25 PM   #109
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by Andy M. View Post
Over the years, pork producers have bred the fat out of pork so it would appeal to Americans who have been programmed to have a fear of fat. That has made it harder to cook moist pork as there is no fat to keep the meat moist and tender.
For that reason, lardoons are your friend. But you have to know how to use them, or at the very least, be introduced to them.

My DW is one of those that is somewhat fearful of fat, or at least she cuts every bit away that she can.

Seeeeeeya; Chief longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 05-14-2015, 01:38 PM   #110
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
Quote:
Originally Posted by Andy M.
Over the years, pork producers have bred the fat out of pork so it would appeal to Americans who have been programmed to have a fear of fat. That has made it harder to cook moist pork as there is no fat to keep the meat moist and tender.
Thank you.


Quote:
Originally Posted by Chief Longwind Of The North View Post
For that reason, lardoons are your friend. But you have to know how to use them, or at the very least, be introduced to them.

My DW is one of those that is somewhat fearful of fat, or at least she cuts every bit away that she can.

Seeeeeeya; Chief longwind of the North
What are "lardoons " ?
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Reply

Tags
cook, pork

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

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:26 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.