How Do I Cook/Prepare This Style Of Pork Chop?

[GlorifiedRice]

Hi,

I bought these after seeing them all over and Im wondering if there is a special way to cook them?

 

[gfweb]

I don't understand bone-in chops. They are said to have more flavor. Because of the bone? Can't imagine how.

 

The bone does make for uneven cooking and raises the price of the meat.

 

I think I'd remove the bone and cook SV.

 

(added) Here's Kenji"s thoughts http://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html

Edited January 3, 2015 by gfweb (log)

[rotuts]

Ive 'brown and braise'  until tender, and had them w sauerkraut.

[CatPoet]

Looks like our  kassler with bone in  and   I check the home page and it is fully cooked so SV would just be pointless.   Fry it in a pan for 5 minutes on each side and then serve  with  gravy and potatoes and vegetables.

 

IF  I get Kassler this month we are making  Finnish carrot bake with  kassler   or  baked cauliflower and kassler  and that should work for this too.

[liuzhou]

I'd be more concerned with "WATER ADDED" than bones.

[gfweb]

Fully-cooked eh?

Well that's different.

Never mind.

[rotuts]

the ones i did 'brown & braise' were also fully cooked.  but not tender, initially.

[Jaymes]

They are smoked. I buy them all the time. Very popular with our local Mexican community. All you have to do is heat & eat, and even the heating is optional. They're great to pack into picnic lunches, and I have a quicky Green Chile Stew that I make with them. I'll dig out that recipe if you'd like.

Edited January 3, 2015 by Jaymes (log)

[Jaymes]

More: they come in thin & thick cut. The thick-cut is better for chopping into dice for things like the Green Chile Stew. The thin ones were my husband's favorite breakfast - fry them lightly in a skillet and serve with eggs and fried green tomatoes and biscuits. Often, I'd make a little pan gravy to go with it.

The number one way they're prepared around here is just as catpoet says, but you can do pretty-much anything with them - add to soups, stews, pasta dishes, etc. Treat them like you do any other pre-cooked pork product - sausage, ham, weiners.

I've mentioned them before on various "quick & easy meals" threads.

Here's that basic Green Chile Stew recipe, but I generally just kind of wing it.

Quick Green Chile Stew

3 thin-skinned potatoes (about 1 1/2 lb)

2 tomatoes (about 1/2 lb. total - can use canned)

3 1/2 cups chicken broth

1 can (7 oz.) diced green chilies

2 cloves garlic, minced

1 pound boneless smoked pork chops

1 teaspoon salad oil

Hot sauce

1. Cut potatoes into 1/2-inch pieces. Core and chop tomatoes. In a 5- to 6-quart pan, combine potatoes, tomatoes, broth, chilies, and garlic. Bring to a boil over high heat; cover, reduce heat, and simmer until potatoes are tender when pierced, 12 to 15 minutes.

2. While potatoes simmer, cut pork crosswise into 1/4-inch-wide strips, then cut strips in half. To a 10- to 12-inch nonstick frying pan, add oil and pork; cook over medium-high heat, stirring often, until pork is lightly browned, about 7 minutes. Remove from heat; set aside.

3. When potatoes are tender, stir in pork; simmer just long enough to warm meat through, about 2 minutes. Add 1 or 2 drops of hot sauce, if desired.

Serves 4

Edited January 3, 2015 by Jaymes (log)

[Duvel]

Ive 'brown and braise'  until tender, and had them w sauerkraut.

Yep, that's the way to go ... goes well along some glasses of Riesling.

[rotuts]

"""   glasses [ Ed: Bottles ] of [ Ed: Dry ] Riesling  """

 

"" ice cold ""

 

might be a candidate for Methode Rotuts ?

 

boiled peeled potatoes w lots of chopped fresh parsley

 

might complete the dish.

 

and save a round trip to Germany.

Edited January 3, 2015 by rotuts (log)

[Jaymes]

Yep, that's the way to go ... goes well along some glasses of Riesling.

My kids loved them with sauerkraut, and mashed potatoes, and brown bread.

[Okanagancook]

If you have a sous vide rig that's the way I go.  134 degrees F for up to an hour.  Very quick brown and serve.  They dry out quickly in a pan.

[Shel_B]

If you have a sous vide rig that's the way I go.  134 degrees F for up to an hour.  Very quick brown and serve.  They dry out quickly in a pan.

 

The chops are fully cooked and smoked.  Why cook 'em again, and why sous vide.  To me it seems like so much nonsense.

[rotuts]

Buy some first.   give them a taste.

 

you seem to have never had these.

 

they might make a delicious thin cut sandwich.

 

but tender they are not.

 

you cook them again 'braise'

 

so they are then fork tender.

 

German These Are.

[Kerry Beal]

Hi,

I bought these after seeing them all over and Im wondering if there is a special way to cook them?

 

I just brown them in a bit of fat in a hot pan.  

[Martin Fisher]

They're cured and will have a ham-like flavor.

They're very prone to drying out.

Fully cooked...reheat very briefly on the grill or in some other way.

[ChrisTaylor]

I don't understand bone-in chops. They are said to have more flavor. Because of the bone? Can't imagine how.

 

The bone does make for uneven cooking and raises the price of the meat.

 

I think I'd remove the bone and cook SV.

 

(added) Here's Kenji"s thoughts http://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html

'

It's an injection-brined, pre-cooked product. Sous vide seems like a bad idea.

[gfweb]

'

It's an injection-brined, pre-cooked product. Sous vide seems like a bad idea

 

Even though I didn't understand it was pre-cooked (see above),  SV is never a bad idea for reheating anything.

[FeChef]

glorified ham steak still on the bone  = smoked pork chop.

 

I Would sautee in a pan with butter and fresh green beans and serve with some parsley potatoes.

[Jaymes]

So I was perusing Maya Angelou's wonderful cookbook, "Hallelujah! The Welcome Table," when I came across what looked like a pretty great recipe for smoked pork chops.  Had to try it, so I did, and it is.  I'd definitely recommend it, and the book, too, of course.

 

http://www.amazon.com/Hallelujah-The-Welcome-Table-Lifetime/dp/0812974859

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However, have to add that one of my favorite things about these pre-cooked chops is their quick ease and convenience.  Maya's recipe is definitely not quick.

 

http://www.tastebook.com/recipes/669159-Smoked-Pork-Chops

 

I made the ginger cabbage recipe that she included on the menu with the pork chops, and it was really great, too.  Served it with mashed potatoes.  Great meal.

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