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doing justice to good pork

post #1 of 16
Thread Starter 

I'm going to buy a couple of locally-raised pork chops from a butcher. My question is, what's a good, simple way to bring out the flavor of the pork? 

post #2 of 16

Grill or pan fry, minimal seasoning, don't overcook. They probably won't need a brine.

 

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 #3 of 16
That, plus salt & pepper.
post #4 of 16
Simple is best! Grill them on th BBQ if possible.

Pan searing is good too. Salt generously and add pepper too, then pan sear like a good steak adding a bit of fresh thyme and butter to the pan during the last bit of cooking. I like to add lemon juice too, it really cuts nicely through the fat. Rest and eat!

"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 16

No hot peppers?  I always love a little heat with grilled or seared pork.  It just seems like it belongs.

post #6 of 16

It totally depends on how thick the chops are, how fatty they are, and what your mood is.  

post #7 of 16

I dunno. I would disagree about the brine. Some salt, pepper, water, and 1/4 chopped onion and garlic soaking overnight. 

 

Those are all compliments to the pork flavor, and the brine brings out the juiciness. 

post #8 of 16

For some expert tips on cooking pork "tenderloin", check this out. Pay close attention about 1:40 into it.

 

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 #9 of 16
Quote:
Originally Posted by Powerdog View Post
 

I'm going to buy a couple of locally-raised pork chops from a butcher. My question is, what's a good, simple way to bring out the flavor of the pork? 


I agree on the cut/thickness.  Sometimes, I find pork can be boring/bland on its' own.  Many ways to go.  An indoor grill is an option, if you don't have an outdoor grill.  Season to taste with herbs/spices of choice or a Greek seasoning (Cavender's as I recall).  If it's thick, consider cutting a pocket and stuffing.  Or  prepare a sauce - mushroom, mushroom marsala, or go fruity.  Lots of options.

post #10 of 16

I would pan fry so you have drippings for gravy.

post #11 of 16

Grilling them will be your best bet. You don't want to use any over powering spice. Don't over cook neither as this will result in an unsatisfactory result

post #12 of 16

I'm assuming you're looking at 1.5" chops, I would heat a pan up just until its smoking. Add a splash of oil, and season your chops. Drop them into the pan with a couple of whole cloves of garlic. after 2 minutes flip and add a knob of butter and some thyme. use the drippings and oils to baste the chops until they're at medium. 

post #13 of 16

brine..............hands down

post #14 of 16
Quote:
Originally Posted by ChefAran View Post

brine..............hands down

Brining will increase the water content therefore diluting the flavor of the meat. I wouldn't brine a good piece of meat like that.
post #15 of 16
That's a fascinating contraversy... But I don't brine either. Doesn't do enough in my experience.
post #16 of 16

If this pork is from a nice heritage, heirloom or whatever pig, it should have enough marbling so that brining is not necessary.  Brining is also not necessary for slabs of factory farmed, mass produced stuff that already contains up to 15% salt solution.

 

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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