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Smoked pork chops with spaghetti

post #1 of 7
Thread Starter 

Need really good recipe for adding spaghetti to really good smoked porkchops. (We're using 'Randy Reams' wonderful Elburn smoked porkchops) I know I need a tol of gqrlic, but would appreciate other suggestions.

 

We'd like to do this Tuesday evening, so I'll keep an ene peeled tomorrow, Many thanks in advancw,

 

MikeML

travelling gourmand
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travelling gourmand
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post #2 of 7

Do you mean you need a side dish of spaghetti or are you looking to chop up the pork into the spaghetti?  I simply cannot imagine spaghetti with smoked chops, they don't go together in my mind.  Can you be more specific about what you're looking for?  I'd think you'd need a robust potato salad, a sweet flavorful corn dish and a crisp slaw salad.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 7

There are barbecue spaghetti variants made with pulled pork and tomato sauce/barbecue sauce hybrid. It can be quite good to just meh.

 

But where you want to serve a smoked chop, I'd probably go with something more like pasta with myzithra. Cook spaghetti, melt butter, add sliced garlic, let the butter just start to brown and pour over the spaghetti. Top with grated myzithra cheese. You might want to strain out the garlic slices, but that's up to you.

 

 

 

 

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 #4 of 7

Whoa, how did you pair myzithra with that one?  That came from left field.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 7

I think the myzithra and garlic butter has the strength to stand up to flavors of the smoked porkchop and supply the richness that a smoked pork chop will likely lack. Even brined, they can be moist but often lack the fat to round out the mouthfeel and flavors.

 

But as you noted in your first post, some texture or crunch in another side would be good.

 

No one has to agree with me on that of course.  I can just see that working together and pleasing me.

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 #6 of 7

Smoked pork chops and spaghetti to me does not MARRY. I  WOULD SERVE WITH CARAWAY ,BEER KRAUT OR SWEET AND SOUR RED CABBAGE WITH POTATOES,or Spaetzel

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #7 of 7
Quote:
Originally Posted by phatch View Post

I think the myzithra and garlic butter has the strength to stand up to flavors of the smoked porkchop and supply the richness that a smoked pork chop will likely lack. Even brined, they can be moist but often lack the fat to round out the mouthfeel and flavors.

 

But as you noted in your first post, some texture or crunch in another side would be good.

 

No one has to agree with me on that of course.  I can just see that working together and pleasing me.



I don't disagree with you, it's just rare to hear someone mention myzithra.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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