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Home Cooking - I have Pork Chops.

post #1 of 11
Thread Starter 
What do you like to do with 4 Boneless Pork Loin Top Loin Chops 1.25 to 1.5" thick at home?



Prep shouldn't be longer than 30 minutes, cooking time can be longer than 1 hour. You are not going to run to the store for any fancy ingredients, just common stuff in the pantry and fridge.

You want your dish to be tasty, but simple that any home cook can do.

Any favorite sides for your dish?
post #2 of 11
Salt, pepper, rosemary and a garlic smear. Sear in a skillet and finish in a 400° oven. Apple sauce and gratin are the sides.
Brian
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Brian
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post #3 of 11
Pan fry, reserve, deglaze the pan with white wine, add crushed garlic, mustard, cream, reduce a bit, add parsley. If necessary, return chops to pan to bring back to temperature and smother with sauce. :thumb:
post #4 of 11
Schnitzel.

Schnitzel ala Holstein, Jaeger Schnitzel, Schnitzel with Lemon Caper beurre blanc, Schnitzel with Sour Cream Dill (all over the web), Schnitzel with Bernaise or Hollandaise, etc.

Spaetzel.

Veg depends on the sauce. Sweet and sour red cabbage would work with the Holstein and Sour Cream presentations. Napa cooked in bacon with the Jaeger, most def. Something steamed, fresh and simple with the Lemon Caper, Hollandaise or Bernaise -- broccoli or brussel sprouts, perhaps. White asparagus if you can get your hand on it.

Front with a green salad with a German style milk dressing.

BDL
post #5 of 11
I would carmelize some onions in a little olive oil and add in some roasted red peppers. Then remove those from the pan. Flour the chops (after seasoning with salt and pepper) and brown them in the same pan with a little butter. Then deglaze with chicken stock, add a little dried thyme to the mixture, add the chops back to the pan, smother with the onions and peppers, and finish in the oven. This is a big favorite around here.
post #6 of 11
trade them in for a tri-tip?:p
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #7 of 11
BDL: remember that these are thick; you'll have to split or butterfly them and pound the **** out of them to use for schnitzel. :lol:

My choices would allow you to serve 2 people with each chop:

First, split each horizontally, then cut into 1/4-inch matchsticks OR without splitting, cut into 1/4-inch-wide slices.

Then:
  • Marinate the pieces with cornstarch, sherry, soy sauce, then stir-fry with ginger, garlic, vegetables (broccoli, carrot, red and/or green bell pepper, celery) and serve with rice or Asian noodles.
  • Sear, add sliced onions, shredded green cabbage, caraway seeds, sweet paprika, and a little stock. Cook until vegs are wilted, stir in some sour cream, and serve over egg noodles or boiled potatoes.
  • Sear, add barbecue sauce, serve with coleslaw on buns

Then again, if I wanted to be really decadent and serve a whole chop to each person, I'd brine the chops for 30 minutes or so, then cook them in a wee bit of bacon fat a cast-iron skillet. Remove from the skillet and keep warm; add sliced peeled apples and sliced fennel or diced turnips, brown those, add a little stock and cook until tender. Serve with mashed potatoes.
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #8 of 11
Thank you for the kind advice. It's taken in the spirit in which it was given.

BDL
post #9 of 11
I too think these super thick cuts of center loin are too thick for their best cooking methods. I usually cut them to half or third the thickness. Then they're ready for a good high heat cooking method or pounding out for schnitzel.

And in my time in Southern Germany, I never saw a green salad or milk based dressing.

Potatoes, carrots, cucumbers, cabbage, onions were about the range of vegetables.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #10 of 11
Thick boneless loin like that can dry out quite easily. Even a quick 20 - 30 minute brine would help. A nice gravy can help, I like to add a handful of finely crushed ginger snaps to pork gravy. A sweet onion marmelade would also be a nice touch. Do not overcook the meat.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #11 of 11
Make a pocket in each stuff them with an apple ,almond raisin stuffing, grill, broil or saute and serve with a pan au jus
mashed garlic potato or mashed spiced sweet potato and green vege. Easy and quick.
CHEFED
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CHEFED
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