Help cooking pork chops

[vortecMax]

I ran into some porter house chops. These are 1 1/4" thick. Any ideas on how to cook them and leave them so we can chew them when done. Thanks

 

[exavid]

Stick them on the grill and don't overcook 'em. New FDA suggestion is 145F with a three minute rest time instead of 160F. I've been following that for a couple years now, much better.
http://www.webmd.com/food-recipes/news/20110525/cooking-temperatures-for-pork#1

 

[Poco Oso]

Dip them in an egg wash with salt,pepper,a little onion/garlic powder and a touch of cayenne. Put some Corn Flakes in a ziploc bag and crush with a rolling pin. Coat the chops with the Corn Flakes and put on a cookie sheet. Spray a little cooking spray or butter (for grease) on the tops and bake for approximately 40 minutes at 375 degrees. My wife makes them like this and they're re-e-e-a-a-a-l good.

 

[SamV]

Stick them on the grill and don't overcook 'em. New FDA suggestion is 145F with a three minute rest time instead of 160F. I've been following that for a couple years now, much better.
http://www.webmd.com/food-recipes/news/20110525/cooking-temperatures-for-pork#1

An instant read thermometer is a great tool for your kitchen if you don't already have one. I like to think of myself as a good cook, and have always used a good thermometer. Last year I received a new thermometer for Christmas. I first thought it was not needed as I already had several. This thing is so fast it is unbelievable. And it has transformed many of the things I cook. It is expensive but I gaurantee you will change the way you cook .
www.thermoworks.com/Thermapen-Mk4
No more dried out meats.
Other than that advice, there are so many yummy ways to prepare chops. My kids like me to put them overnight with chopped onions and garlic, olive oil and oregano. Next day pull the chops out of the marinade and grill until done. Before grilling take the remaining marinade, onions and garlic, and cook until soft. Add a pork gravy mix to the cooked marinade and finish cooking the gravy. Let me know if you want full directions. Works best when preparing multiple servings.

 

[Wyandot Jim]

Yep put on the grill and cook them just like a med rare steak. 140-145
And as stated you need a good thermometer to cook stuff right.

 

[pete44ru]

.

I always sear mine, to seal in the juices, then reduce the heat to finish the chops.

I've had best results in two ways - on the grille, and in a cast iron fry pan.

When my wife cooks, using the EASY button - she eggs the chops & dusts them in seasoning before baking 40mins in a pre-heated 400-degree oven, using a commercial product.

.

 

[DGW1949]

(1)...Throw 'em in a hot skillet with some bacon grease, sear both sides, remove.
(2)...Put a little salt and pepper (or whatever you like) on both sides, individually wrap each one in heavy tin foil, place on a cookie sheet and put the cookie sheet in the middle of a 320 degree oven.
(3)...Turn them every 15 minutes for 40-45 minutes....or an hour if you want them cooked through 'n through...or 1-1/2 hours if you like 'em real done and/or extra tender. Either way, they'll near-about fall off the bone.

Cautions:
The above assumes that we're still talking about 1-1/4" thick pork chops so if yours are thinner, adjust the cooking time accordingly.
Store-bought meat is often marked "water added" or "solution added" or something similar, so if that's what you're cooking, make dern-sure that the cookie sheet you use is the kind with a prominent (vertical) edge. Otherwise, whatever "solutions" that cooks out of the meat will end-up in the bottom of your oven. :shock: .

DGW

 

[GunnyGene]

Smoke 'em if you have a smoker. Lot's of recipes on the web. Here's one: http://www.smoking-meat.com/may-16-2013-smoked-pork-chops-extra-thick.

 

[MYBABYISA44MAG]

Make a marinade with some bourbon, brown mustard and brown sugar....coat the chops and cook them on the grill...save some marinade for the best chop u ever ate..

 

[vortecMax]

Thanks to all the replies. Jerry

 

[turd]

Dip them in an egg wash with salt,pepper,a little onion/garlic powder and a touch of cayenne. Put some Corn Flakes in a ziploc bag and crush with a rolling pin. Coat the chops with the Corn Flakes and put on a cookie sheet. Spray a little cooking spray or butter (for grease) on the tops and bake for approximately 40 minutes at 375 degrees. My wife makes them like this and they're re-e-e-a-a-a-l good.

We use a bread crumb mix close to this, and agree, no better way to fix pork loin chops. Bone in chops at 1" thick deserve the grill treatment, but watch the temps closely. The advice to get them off at 145 degrees or so is good, let them set a bit.

 

[SamV]

Now I am hungry. Lots of tasty ideas.

 

[Pal Val]

Pork chops that thick deserve 2 minutes each side on the hottest grill you can muster for a nice sear, then a half hour in the oven at 375 degrees. You will get what amounts to pork steaks.

Otherwise, smoke them, slow with sweet mesquite wood.

I don't discuss seasoning. That's up to the individual taste.

 

[wwb]

Some may consider it a sacrilege, but one of my favorites is to sear them in bacon grease and stick them in a crock pot for 5 or 6 hours covered in mushroom soup. Make the soup with half as much milk as called for. Add mushrooms if desired - I always do. Serve with boiled baby red potatos, all slathered in the soup. Cream of mushroom soup, for those who didn't know, is the duct tape of the cooking world.

And, as always, marinate the chef.

 

[737tdi]

Don't laugh to hard but there is one other way. I have really gotten hooked on water/immersion cooking. I will let you search what it is all about. I have made the best pork chops, chicken breasts and steaks this way. This method is also used by a lot of your more high end restaurants. Oh, it also goes by the name Sous Vide which is actually a brand name of a company that makes the cookers. You absolutely can not overcook protein unless you purposely set the temp. to high.


Karl

 

[Pal Val]

Some may consider it a sacrilege, but one of my favorites is to sear them in bacon grease and stick them in a crock pot for 5 or 6 hours covered in mushroom soup. Make the soup with half as much milk as called for. Add mushrooms if desired - I always do. Serve with boiled baby red potatos, all slathered in the soup. Cream of mushroom soup, for those who didn't know, is the duct tape of the cooking world.

And, as always, marinate the chef.

You just made my mouth water!

 

[john lee]

My kids like me to put them overnight with chopped onions and garlic, olive oil and oregano. Next day pull the chops out of the marinade and grill until done.

Do the other kids at school make fun of them?

 

[wiz1997]

Try coating the chops in your favorite flavor of potato chips instead of corn meal or bread crumbs.

Open small hole in bag to let the air out, then either by hand or by rolling pin, crush the chips into tiny pieces.

Put a small amount of flour in the bag and shake, add chops, one at a time to bag and coat the chops.

Cook in oven on a cookie cooling rack (so the bottom gets crispy) on a cookie sheet covered in foil.

Works with chicken too.

We call it "Chip Chicken" or "Chip Chops".

 

[29aholic]

So did you learn anything on this thread you didn't learn on the same thread on the S&W Forum?

 

[vortecMax]

29aholic; There were several good ideas on both. Thanks to all. Merry Christmas

 

[#1rugerman]

Dust chops with flour, small amount of oil in a skillet, brown on both sides, mix a can of cream of mushroom soup with a bit extra liquid. Put mushroom soup in a oven safe container with a cover, add browned pork chops, place a generous slice of onion on the top of the chops. Place in a 250 degree oven for 2 hours. Chops should be falling off the bone. Serve with rice that you pour the mushroom soup over and a veggie of your choice.