"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 03-23-2008, 06:52 AM   #1
Senior Cook
 
Join Date: Dec 2007
Location: Daytona Beach, FL
Posts: 109
Pork Chop and Home Fries

Fried up a double dipped pork chop and some home fries. Added some lard & bacon grease to a pan I had just fried some hot Italian sausage in then discovered the only potatoes I had were little reds, oh well.















Pork chop was slightly overcooked, tasty but not as moist as I like.

__________________

__________________
John A
john a is offline   Reply With Quote
Old 03-23-2008, 07:11 AM   #2
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Looks great. (looks like your pan changed colors, too?)
I can't find those kind of pork chops around here anymore, the kind with two pieces of meat like a porterhouse. Not nearby anyway. I'm going to have to see if the place where I bought my chuck at will cut me some that way. Boy that looks good.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 03-23-2008, 09:27 AM   #3
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
Agree pacanis, to me the best pork chops are those from the short loin, and at least 1 and 1/2 inches thick. I usually prefer the two inch size.

But we don't find them in the meat case.

Have found talking to the butcher often gets you what you want. They may have to order them, but in our experience those guys are more than happy to help.

If there is some way to cook a thin pork chop and make it taste good, no matter where it comes from the piggy, I don't know about it.
__________________
Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!
auntdot is offline   Reply With Quote
Old 03-30-2008, 06:47 PM   #4
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Aunt Dot, due to many kids, and limited financial resources, I have to buy thin-cut pork chops. I usually brine mine before cooking. I get to infuse the meat with herbal flavors that way as well (garlic, thyme, rosemary, pepper, onion). I've found the a quick sear in a screaming hot skillet (windows open and home exhaust fan ON), then into a casserole or baking pan, covered in onions and mushrooms sauteed in that same screaming hot pan, then followed by thickened pork stock that's deglazed that screaming hot pan, and baked for 45 minutes or so helps tremendously. I've also gotten adept at grilling the, but being so thin, it only takes a few minutes.

John A, what is a metal fork doing that close to your nice non-stick pan! Shame! SHAME! Don't feel bad, I've done it a time or two myself. My wife is really bad about it.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 03-30-2008, 08:03 PM   #5
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
Yummy that looks really good.
I could eat fried potatoes every day.
Pork chops probably every other. :)
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 03-31-2008, 01:44 AM   #6
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,765
it looks like a vampire took the first bite.

i knew vampires weren't jewish...

pacanis, they don't sell anything but rib chops near you? that sucks. i prefer loin chops, while dw alwas prefers the rib. same goes for lamb.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 03-31-2008, 06:06 AM   #7
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
When I do see loin chops they are extremely thin, maybe a 1/4" if that. They are not in the meat case like they used to be for some reason, but I no longer live near the grocery stores or butcher I used to shop at either.... I figured they (Giant Eagle) were using the "medallion (?)" for other things. Tenderloins maybe? I'm trying to transfer what little I know about beef to swine
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 03-31-2008, 06:37 AM   #8
Senior Cook
 
Join Date: Dec 2007
Location: Daytona Beach, FL
Posts: 109
Wink

Quote:
Originally Posted by AllenOK View Post
Aunt Dot, due to many kids, and limited financial resources, I have to buy thin-cut pork chops. I usually brine mine before cooking. I get to infuse the meat with herbal flavors that way as well (garlic, thyme, rosemary, pepper, onion). I've found the a quick sear in a screaming hot skillet (windows open and home exhaust fan ON), then into a casserole or baking pan, covered in onions and mushrooms sauteed in that same screaming hot pan, then followed by thickened pork stock that's deglazed that screaming hot pan, and baked for 45 minutes or so helps tremendously. I've also gotten adept at grilling the, but being so thin, it only takes a few minutes.

John A, what is a metal fork doing that close to your nice non-stick pan! Shame! SHAME! Don't feel bad, I've done it a time or two myself. My wife is really bad about it.
That's a great way to do pork chops. If I do not have time to brine I'll hit them with a Jaccard tenderizer, dip in flour, then milk or eggwash, then flour or bread crumbs, and refrigerate for a few minutes.

LOL, I always use forks with those pans, never scratched one yet.
__________________
John A
john a is offline   Reply With Quote
Old 03-31-2008, 09:38 AM   #9
Master Chef
 
Join Date: Jun 2006
Location: upper midwest
Posts: 5,171
Thanks for the great pictures. It is just a little after 8:30 AM and you are making me very hungry.
__________________
Don't let yesterday take up too much of today. Will
Rogers
JoAnn L. is offline   Reply With Quote
Old 04-01-2008, 07:06 AM   #10
Senior Cook
 
Join Date: Dec 2007
Location: Daytona Beach, FL
Posts: 109
Don't look now JoAnn. Pork chops simmered in Golden Mushroom soup for 1.5 hours then rice, peppers, and onions added for 30 minutes.




__________________

__________________
John A
john a is offline   Reply With Quote
Reply

Tags
None

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 05:17 PM.


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