Pork Chops

[hidufel]

I am in the mood for pork chops.

Anyone got some good recipes to share, that are easy to make?

[Mouser]

open flame

apple sauce

nuff said.

[silverwhisper]

pan-sear the porkchops in simple red wine reduction w/ rosemary and minced garlic, i say.

[hidufel]

red wine reduction?

how much red wine? (I've never done a wine reduction before.)

And do you put the rosemary and garlic in during the reduction?

[hidufel]

open flame

apple sauce

nuff said.

sounds tasty, i'll give it a try when i get my grill cleaned up.

[silverwhisper]

hidufel: depends upon the pan. assuming 2 pork chops, you want to use perhaps 1/4 to 1/3 of the bottle. the garlic should be minced and added first in a little olive oil (extra virgin is always nice), perhaps along w/ a few onions or shallots. once the garlic and other stuff is translucent, add the wine. take about 1/2 a spring of rosemary and mince it (or a couple dashes if you're using dried rosemary--the stuff in the bottle) and add that. keep an eye on how high the wine is in the pan. eyeball that until you've evaporated off around half of the wine.

i think you need to flip the pork chops somewhere along the line. remember that when cooking any meat on a metal surface, always put the "pretty side" down first. this means that whatever said you wanna be looking at when it comes out of the pan should be face down.

[Paulypalooza]

something to remember when grilling with fresh rosemary is as ed said you really want to mince it fine. Rosemary has the constancy of pine needles and you really don't want to get that caught in between your teeth or jab your gums.

But it goes soooooo well with pork

[marmalade]

I like shake n' baked boneless pork chops with extra paprika.

About once/year.

[COTSBOE]

You may want to take a peek at this thread:

http://forum.criticalfumble.net/showthread.php?t=1645

[Archer]

If you don't know what you are doing and are in a hurry, you can broil them in the oven about 15 minutes on each side (assuming they're less than 3/4th of an inch thick). Use whatever seasoning you want/have: salt or seasoned salt, black pepper, garlic salt, etc.

Its not a gourmet meal but it is a man meal of real meat not disguised by foo foo.

[BattleNymph]

something to remember when grilling with fresh rosemary is as ed said you really want to mince it fine. Rosemary has the constancy of pine needles and you really don't want to get that caught in between your teeth or jab your gums.

But it goes soooooo well with pork

Fresh rosemary goes with EVERYTHING!


And helps headaches. :D

And kills salmonella bacteria. :D

[Mouser]

Fresh rosemary goes with EVERYTHING!


And helps headaches. :D

And kills salmonella bacteria. :D

And makes Morey Amsterdam actually sound funny.

:D

[Archer]

Mouser, no jewish recipes for pork chops?

[Archer]

My dad once accidently dumped half a container of rosemary into a pot of soup he was cooking. He fished out a lot of it but not enough and made us eat the soup anyway.

I find it hard to enjoy rosemary.

[BattleNymph]

My dad once accidently dumped half a container of rosemary into a pot of soup he was cooking. He fished out a lot of it but not enough and made us eat the soup anyway.

I find it hard to enjoy rosemary.

What do you enjoy Archer?

[Archer]

What do you enjoy Archer?

Red lace mostly. Thongs are nice too. But anything you care to wear is fine. I'm easy.

[BattleNymph]

Red lace mostly. Thongs are nice too. But anything you care to wear is fine. I'm easy.

Well, I was asking about food since this is the food portion of the forum. *pokes Archer*

I will keep note of the red lace answer though in case it should ever be important. :D

[Archer]

Oh, food. I flavor a lot of things with garlic salt/powder, onions, black pepper, and a couple of varieties of Mrs Dash. When my wife cooks, she likes using seasoned salt.

I don't care much for regular table salt so I usually under-salt things as they cook. But most prepared foods are salty to start with.

[hidufel]

OK i made up my own recipe tonight. I turned out pretty good, and H3G liked it at least.

I got inspired by SW's wine reduction. I hadnt done a reduction before but didnt want to buy teh wine...

I took some canned sliced tomatoes with jalepenos and spices, some balsmic vinegar, and minced onions.

I sauted the minced onions untill they were brown, then added the can of tomatoes, and about 4 tablespoons of balsamic vinegar. Reduced untill the water and vinegar was a nice and sludgy (not sure of the word), I used a spice rub on the pork chops and then added them to the pan, searing them on one side then turning them over and finishing them off. I had to add half a cup of water toi help finish them off, (like i sadi id never doen a reduction so dont know if id reduced it too far.


Once done, the the chops came off with a nice crust of tomatoes and a very tasty sweet glaze from the pan.

The chops were very suculent... and extremely tasty. Satisfied my pork chop cravings...

Next time im going to experiment with a pasta garlic sauce glaze.

[Paulypalooza]

I don't care much for regular table salt so I usually under-salt things as they cook. But most prepared foods are salty to start with.

If you are having trouble controlling the amount of salt you are using try kosher salt. The grains are larger so they are easier to handle and have a milder flavor making it difficult to over salt.

[silverwhisper]

hidufel, that's a pretty novel combination. i wouldn't have thought to combine those things, but the important thing is that you enjoyed it, and that's what matters. :>