made Tiger Cry Beef for the first time. No pics. It was fantastic
[Reply]

out of curiosity, just what is wrong with the pork chops in your area? I mean, I just usually go to Fry's (not sure if you have them near you, just a big chain grocery store).
[Reply]

I don't think it's the meat's fault. At least not anymore.

We raised some hogs when I was a kid, and I can't remember the correlation to me hating pork chops and our hogs. Not ruling that out. More realistically is how it compares to the beef out here. I'm in feedlot country, and the guys know what they're doing. But most of it isn't the meat's fault I don't think.

Mostly, I just hated them when mom would cook them, and I never really gave it a try myself. If she'd grill them they'd be 80 grit sandpaper - almost assuredly overcooked. Several years ago she bought this pork loin for some giant family get together - and cooked the thing to 165. We argued a bit and I showed her the USDA data on safe temps for pork cuts. I'm guessing she thermally assaulted the pork chops when I was a kid. She made some braised thing smothered in gravy when I was a kid a fair bit, and I got a big ol vein of fat (that I couldn't see) when I was a kid and gagged.

I'm guessing if she executed it better, I'd have a different opinion. Appropriate seasoning and grilling to temp and properly trimming the smothered thing probably fixes that.

I just became a guy that picked a different option after I left home.

From a technical perspective, I just don't want to give it much of a go. I'm not one for making gravy. I don't dislike it, I'll probably just light a fire and go that route. And chops have a flavor problem. Give me a fat steak and that shit is going to taste amazing. A fat chop, even aggressively seasoned, doesn't carry much pork flavor like steaks carry beef flavor. So you're relying entirely on seasoning and they don't penetrate a thick chop well in my experience. Most chop recipes have some sort of sauce they lean into. I'm just not a sauce guy. I've done some - some that were really good, but not good enough to be worht the effort - at least with beef.

So again, I become the guy that chooses another option. But I'm open to being an idiot. That's why I should have you guys rock one out and motivate me to improve the craft :-).

tl;dr: I just always feel like there is a better option.
[Reply]

2 bone in pork chops. I try to go about 3/4 inch thick.

Tenderize them like you just found your first Playboy under the old man's bed.

Overnight marinate them in:

1/3 Cup of Soy Sauce
2 Teaspoons of Brown Sugar
2 Tablespoons of Worcestershire
2-3 Cloves of Garlic to taste
Black pepper to taste

Broil on super high heat on both sides (usually about 5 min each) till brown. If you don't like them I'll eat my hat.
[Reply]

Yah, I think your mom overcooking the things had something to do with it. My mom couldn't cook a pork chop well at first either. Until I was in HS my dad aways cooked all the meats except certain fish/seafood. She just always cooked the pork way too much; scared of leaving any pink at all, which meant dry as cardboard.

Sous vide/reverse sear helps with that, btw. But it sounds what you need to try is a solid marinade, like the one posted by Otter. Either that, or a 24-hour brine.


If I lived in KS I'd have you over for pork chops that'd knock you back in your seat.:-)
[Reply]

Pork chops are like chicken breast. Worthless unless brined. I would still much rather eat an unbrined chop than chicken breast though.
[Reply]

Man there are so many good pork marinades in the stores now you don't need to mix up anything. Just pour it into a bag with chops. Lowery's Grill Mates Allegro or just Italian Dressing. Heck 24 hours max and you have deliciousness. With those boneless thick chops I just put in a baggie in the fridge with some Italian dressing for 8 hours. Then Shake some squeal like a Pig or Meat Church Holy Voodoo grill over charcoal indirectly then over the coals to get a char. They turn out juicy and tender just don't overcook cook to safe temp for pork no more.
[Reply]

Pork chops are super versatile though. They are like a sponge, and soak up any kind of flavor you throw at them. Yes, if you overcook them they can very quickly turn into nasty dry garbage. But if you're smart about cooking them, you can do so much with it. And it's not like chicken where if you undercook it slightly your entire family potentially gets Montezuma's Revenge...
[Reply]

I am making baked chicken. Its excellent.
[Reply]

It's ugly but it's what I'm eating!

Made some chicken chowder earlier and also made some shrimp dip. Added some bacon to the dip and it's reaaallll nice
[Reply]

Probably the easiest way to produce tasty and juicy pork chops/cutlets is to deep fry the suckers. I think Paula Deen has a recipe that's always worked for me. It's hers, or I got it from Food Network.

For marinated pork chops, I like Alton Brown's 10 Best pork chop recipes. Simple and nearly fool-proof. Unless I get crazy with the alterations.
[Reply]

Day off so whooped up a chowder as well

One my favs in the rotation. Its chicken, sausage, corn, green chili, fuck ton of cheese, cream to thicken and grabbed a sourdough loaf at the farmers market this weekend


[Reply]

Shrimp and Corn.
[Reply]

Recipe please
[Reply]

I'll have to dig out the exact recipe as its a hand written Mexican elote soup recipe that I've modified with spicy sausage and cream. Its essentially:

Hot Italian sausage browned
Add cubed or pulled chicken and cook in butter, add minced garlic
Add in chicken broth
Add in can of creamed corn
Add in green chilis
Add in chili powder, cumin, onion powder, paprika, S/P
Add in heavy cream, half and half, or milk (whatever you have on hand, just modify the amounts)
Add in shredded Monterey jack cheese

Let is simmer to your preferred consistency. It can be soupier but I like it almost like a runny queso or fondue

Garnish with fresh lime, fresh cilantro, jalepeno, cotija cheese, avocado, whatever you like

Crusty bread for dipping
[Reply]