"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 03-14-2016, 11:11 AM   #11
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,138
Quote:
Originally Posted by Aunt Bea View Post


Toss in a few caraway seeds for me!

Oh yeah!
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 03-14-2016, 12:25 PM   #12
Assistant Cook
 
Join Date: Mar 2016
Location: York
Posts: 16
Thanks everyone great ideas:)
__________________

__________________
MotherOfDragons is offline   Reply With Quote
Old 03-14-2016, 12:36 PM   #13
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,897
WAIT, before you do anything, brine those babies. All you need to do is soak them for a couple of hours in 4 cups of water in 1/4 cup of kosher (not table) salt. I'll never eat another chop that hasn't been brined.

Here's a great recipe I used several nights ago, and it's delicious!
Pork in Onion Sauce TNT

By the way, welcome to Discuss Cooking.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-14-2016, 06:10 PM   #14
Assistant Cook
 
Join Date: Mar 2016
Location: York
Posts: 16
Kayelle :D thanks for the reminder :)

And thanks for all the ideas...i might have to live of chops for a while to try them all.
__________________
MotherOfDragons is offline   Reply With Quote
Old 03-14-2016, 06:12 PM   #15
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,954
O good. I 've been meaning to try brining chops. Now I know what proportions work good, since KL ( and others) have been extolling the virtues of brining for some time now.

Some variations I like, all similar.

Use about 1/2 cup apricot preserves, or orange marmalade or canned cranberry sauce. Add 1-2 tablespoons grated fresh ginger and a healthy pinch of thyme or savory, or rosemary. Melt it all together in a small saucepan. After browning one side of the chops, spoon a little sauce on the browned side and smooth it around. For a saucier/ pourable sauce, add a splash of chicken broth and just bring to a boil for a minute or so.

Skip or don't skip the ginger and add a spoonful of Dijon mustard or a spoonful of horseradish.
__________________
Whiskadoodle is offline   Reply With Quote
Old 03-14-2016, 06:21 PM   #16
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,897
Quote:
Originally Posted by Whiskadoodle View Post
O good. I 've been meaning to try brining chops. Now I know what proportions work good, since KL ( and others) have been extolling the virtues of brining for some time now.
Glad I could help Whiska. I buy several chops at a time, and brine them all at once before freezing them in packages of two. Many people like to add brown sugar and herbs to the brine, but I prefer just the salt/water combo and then flavor the meat for each meal. Salt and water is all that's needed to do the job. Again, it's 4 cups of water to 1/4 cup Kosher (not table) salt, for 2 to 4 hours.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-14-2016, 09:15 PM   #17
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,919
Quote:
Originally Posted by Kayelle View Post
WAIT, before you do anything, brine those babies. All you need to do is soak them for a couple of hours in 4 cups of water in 1/4 cup of kosher (not table) salt. I'll never eat another chop that hasn't been brined.

Here's a great recipe I used several nights ago, and it's delicious!
Pork in Onion Sauce TNT

By the way, welcome to Discuss Cooking.
Many pork producers brine their pork before sale, so check for that before brining at home or you may have an inedibly salty result. If your pork is pre-brined, it will say so on the package.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 03-17-2016, 08:16 PM   #18
Sous Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 677
This is a recipe for grilling chicken, but I tried this sauce over a pork roast and just made it in the oven It was delicious, so it should work fine for pork chops.


4 boneless skinless chicken breasts
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Recipe: http://www.centercutcook.com/balsami...lazed-chicken/
__________________

__________________
rodentraiser is offline   Reply With Quote
Reply

Tags
other, pork chops

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 05:59 PM.


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