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Old 05-14-2015, 01:49 PM   #111
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How do you cook your pork chops?

It's lardons I think. French for chunks of cut-up bacon.
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Old 05-14-2015, 01:54 PM   #112
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It's lardons I think. French for chunks of cut-up bacon.
Not even bacon, just pure pork fat. I know that some Italian places serve it as a happy hour snack. My wife thought it was a white cheese until she ate some.
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Old 05-14-2015, 02:15 PM   #113
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ah, the salt pork. Ukrainians eat it all the time. it is a treat if you grew up with it.
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Old 05-14-2015, 03:16 PM   #114
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Originally Posted by Dawgluver View Post
It's lardons I think. French for chunks of cut-up bacon.
Both spellings are correct, and are interchangeable. And you and RP are correct as well. Lardons, or lardoons are strips of subcutaneous pork fat, or belly bacon fat used in larding roasts of meat, such as turkey breasts, pork roasts, or beef roasts. They are used to add a marbling effect to the meat to make it more tender and succulent. Larding needles are usually used to insert the fat strips, but I just make a narrow slit with a paring knife and push the fat in with tooth picks, or the pointy handle of some of my metal forks.

If the fat is simply fried until crisp, then lightly salted, it becomes cracklings. most of the fat is rendered out and they are delicious. you can also use chicken, turkey, or fish skin to make cracklings as well. just pan or deep fry them until crispy and light.

Lardons add huge flavor when grilling lean cuts over fire, as the fat melts out, drips onto the fire, and flavors the meat with smoke particulates. Too much fat-smoke though becomes bitter and nasty, so use common sense. Think the amount of fat on a good steak; that's how much larding should be used in lean meat.

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Old 05-14-2015, 03:35 PM   #115
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You are correct, Chief. I'd never seen it spelled "lardoons" and figured it was a typo, but the google said otherwise. Learn something new every day!
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Old 05-14-2015, 04:34 PM   #116
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Not even bacon, just pure pork fat. I know that some Italian places serve it as a happy hour snack. My wife thought it was a white cheese until she ate some.

Lardons usually have some meat to them, like bacon.

Lardo is what your wife ate. That's the stuff that looks like thinly sliced cheese.
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Old 05-14-2015, 05:13 PM   #117
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Pork chop Marsala?
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Old 05-14-2015, 05:28 PM   #118
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Seems to me that you could do a pork chop picatta style too, with lemon and capers.
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Old 05-14-2015, 06:04 PM   #119
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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).
Since a certain type of paprika was not specified, I was referring to regular paprika from the grocery store. By itself, it's not one of my favorite flavors; I do like it in rubs with other seasonings.
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Old 05-14-2015, 06:19 PM   #120
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I suppose so. What outta the spice cabinet ? A little salt, a little pepper...
If you have access to a Penzey's, try the BBQ 3000. I use it on pulled pork, pork tenderloin, and pork chops all the time. It makes pork taste better than amazing.

If you're not close to a Penzey's, you can go to www.penzeys.com and order it. I get it by the bag because we use it so much.
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