Pork Chops

helenas · February 7, 2003

Here in NJ we have all the snow necessary to justify a hearty meal. After a visit to Wegmans i ended up with gorgeous bone-in 1 inch thick pork chops. I'd like to marinade them (garlic, thyme, lemon?), brown on the stove, finish in the oven on top of potato boulangere and or some roasted mushrooms.

As i must admit i haven't tried to prepare pork chops before, i need your advice:

should i brown them over high or medium heat?

is dusting with flour needed?

How long in the oven?

Thank you.

Marlene · February 7, 2003

Dusting with flour should not be needed. If you're going to brown them, I'd sear them quickly on high, to lock in juices, otherwise, they'll just cook on the stovetop, then overcooked once they're in the oven. For bone in 1 in thick chops, I'm thinking about 30-40 minutes at 325 more or less.

col klink · February 7, 2003

When it comes to pork chops, I like 'em medium rare to medium. Through a week long experiment of six chops prepared in different maners I've found I like to cook them like a steak. Put your cast iron in the oven at 500, when everything's up to temp, throw your chops in and cook 4 1/2 minutes a side. You'll have beautifully tender chops.

I only brined mine, but you marinades of garlic, rosemary, evoo, soy sauce and sri racha are pretty tasty.

I like to make a pan sauce while the chops are resting. Deglaze with favorite wine, add a clove or two of garlic, maybe some onions and when everything's reduced to almost a paste, I add a ton of butter and/or cream. Damn! Now I need some chops.

**Dave the Cook** · February 7, 2003

I'm with the Colonel.

Pork chops are like squid -- cook 'em real quick, or cook 'em real long. In between is usually disappointing.

Matt Seeber · February 7, 2003

sounds awesome klink - might i suggest a roasting temperature of 400 instead.

helenas · February 7, 2003

Dave, how long is long?

I really like to make it as one-pot dish, so the idea is to do the baling part on top of potatoes, in which case long is probably preferable.

tommy · February 7, 2003

i've had great results with brining pork chops for as little as 2 hours. a noticeable difference, imho.

consider braising. i did this on a whim the other day and was very pleased with the results.

col klink · February 7, 2003

sounds awesome klink - might i suggest a roasting temperature of 400 instead.

Why 400? Do you get a deeper crust?

helenas · February 7, 2003

consider braising. i did this on a whim the other day and was very pleased with the results.

Actually, i just found milk-braised chops with fingerlings in "One potato, two potato" book.

I can throw some mushrooms in.

What was your braising liquid?

No milk in the house, can i dilute cream with chicken broth? :unsure:

**Dave the Cook** · February 7, 2003

"Long" is relative -- sorry if I was misleading. About 30 minutes at 300 F -- kind of a fast braise. But they have to be in a flavorful liquid.

Oh, I see you've found something. Feel free to disregard.

tommy · February 7, 2003

Actually, i just found milk-braised chops with fingerlings in "One potato, two potato" book.
I can throw some mushrooms in.
What was your braising liquid?
No milk in the house, can i dilute cream with chicken broth?

i just had some chopped onion and celery, a bay leaf, red wine, chix broth, head of garlic, and that's pretty much it. did a quite high heat sear on the chops after seasoning with s/p.

**Dave the Cook** · February 7, 2003

No milk in the house, can i dilute cream with chicken broth?

Why not?

guajolote · February 7, 2003

I'd sear them quickly on high, to lock in juices, otherwise,

sorry Marlene, this lock in juices thing isn't true. Heston Blumenthal gave a good explanation here.

If you want more information read Harold McGee's On Food and Cooking

Matt Seeber · February 7, 2003

sounds awesome klink - might i suggest a roasting temperature of 400 instead.
Why 400? Do you get a deeper crust?

not especially, 500 is just too hot

Marlene · February 7, 2003

I'd sear them quickly on high, to lock in juices, otherwise,

sorry Marlene, this lock in juices thing isn't true. Heston Blumenthal gave a good explanation here.
If you want more information read Harold McGee's On Food and Cooking

I'm so confused... :blink: Well that throws my suggestion out the window. Disregard and carry on!

Matt Seeber · February 7, 2003

that throws my suggestion out the window

not at all dear.

you'll still want a nice caramelized outside. start with a nice hot pan, place in pork and put in the oven. keep turning it to color evenly. still confused?

Marlene · February 7, 2003

that throws my suggestion out the window
not at all dear.
you'll still want a nice caramelized outside. start with a nice hot pan, place in pork and put in the oven. keep turning it to color evenly. still confused?

Got it! :biggrin:

KatieLoeb · February 7, 2003

Helena:

One of my favorite garnishes for pork chops is also one of the simplest. Fresh horseradish grated (I use microplaner) into unsweetened natural applesauce, which is what is served on the side of both pork and Tafelspitz (Austrian Yankee pot roast, basically) in Austria and Bavaria. This is delicious with all kinds of hot or cold meats.

Careful with the horseradish though! :shock:

Jaymes · February 8, 2003

Helena:
One of my favorite garnishes for pork chops is also one of the simplest. Fresh horseradish grated (I use microplaner) into unsweetened natural applesauce, which is what is served on the side of both pork and Tafelspitz (Austrian Yankee pot roast, basically) in Austria and Bavaria. This is delicious with all kinds of hot or cold meats.
Careful with the horseradish though!

Katie - that sounds fabulous. AND easy. Two of my very favorite things!

Thanks so much for this tip.

:rolleyes:

Jim Dixon · February 8, 2003

I mentioned this on the Thorne Q&A, but will repeat it here.

I adapted a recipe from last month's gourmet. A basic sear and finish in the oven approach, but the only part worth repeating is using French hard cider (only 5% and fizzy...also cheap at $5/bottle) to deglaze. Really goes well with pork.

Next time I'm using Klink's technique and adding a bit of cream or creme fraiche, too.

mmmmm....pork chops

Jim

helenas · February 8, 2003

The recipe from "One Potato, Two Potato" book worked pretty well. After searing, the milk-braising took 50 minutes in 325F oven.

snowangel · September 30, 2004

I'm coming into a lot of pork chops. They will be mostly center and rib chops, grown by a farmer in southern MN who grows a few pigs to satisfy self and friends. His pork is excellent, and a far cry from that way too lean, rather tasteless supermarket stuff.

Need ideas, please!

jsolomon · September 30, 2004

Invite eGulleters?

Good pork chops are so delicious on their own that I really hate to jazz them up with much other than salt and pepper to set off their natural flavor. Grill them or sear them off and cook to just under medium.

Elsewise, I would say smoke some if you have access to a smoker. You may also want to peek at the brining course on eGCI.

elswinger · September 30, 2004

Serve with mashed potatoes.

tommy · September 30, 2004

You may also want to peek at the brining course on eGCI.
←

yes yes. by all means brine for a few hours. i've found a big difference with brining pork chops. and please don't overcook. pink is your friend. who doesn't like seeing pink on the inside? olive oil and rosemary is so overdone, but so simple and good (s/p of course). i think i'll have pork for lunch.

and then again you could just make a whole friggin bunch of larb and invite us all over. :biggrin:

Edited September 30, 2004 by tommy (log)

Sign In

Pork Chops

Recommended Posts

Similar Content

Recently Browsing 0 members