To the chefs out there

[Feldenak]

Originally posted by: spidey07

Originally posted by: Feldenak
I find filets a little bland too. There's a reason people wrap it with bacon...the filet is damn tender but it's really lacking in the flavor department. Give me a choice between a filet and a ribeye, I'll take the ribeye every time. There's just not enough fat on the pork chop or the filet to call it a "flavorful cut of meat".

That's why you get your pork chops with the bone in. It's the porterhouse of the pig.

If your porkchops don't have any fat then you're buying the wrong cut.

I like my pork chops just fine. A nice brine with some cider vinegar & black peppercorns makes a damn tasty chop.

 

[Jadow]

Not a heck of a lot you can do, I cook them in Olive Oil in a frying pan, that works pretty good.

 

[LS21]

Uh... NO.

It's just a fact that pigs have been bred leaner and leaner since the 60s/70s to appeal to Americans. Pigs used to be fatter and tastier, but to get them in favor with the consumer public, the industry started the "other white meat" campaign and kept them skinny to align with the new fat-conscious market.

So nowadays. pigs are lean and dry by default. Brining is the solution...applicable both to pork and chicken and other bad, lean meats

Originally posted by: spidey07

Originally posted by: Feldenak
Brine.

If your porkchops are dry you are overcooking them.

It really is that simple.

 

[Turin39789]

Originally posted by: DrPizza
Get the boneless loin instead (same meat), marinate it and toss it in the rotisserie. Much better than pork chops, because it always stays juicy that way. In fact, you can often buy the loin cheaper than the chops, and slice it into the chops yourself and save money. Plus, that way, you can make thicker chops which don't dry out quite as much.

I agree with you though - it's very difficult to keep them from tasting dried out. I think that's simply a matter of the texture of the meat, depending on how they're cooked. One simple recipe: toss them into the frying pan, then dump a can of cream of mushroom soup over them. Saute til done.

edit: the shake and bake stuff usually works well too. Personally though, I hate porkchops. I'd rather that the loin be cooked whole, (well, a foot of it anyhow) or be sliced thin for canadian bacon.

QFT. Just picked up a pork loin for $2 / lb . I'm probably going to break this up into chops and bake or grill them. They've always come out juicy with only a little salt/seasoning unless I overcook them.


My question and reason for bringing this thread back from the dead, when I break up the chops, what's the best way to re-wrap and stick in the freezer? Obviously the el cheapo ziploc sandwich bags I used last time didn't work too great. This loin has a few weeks before it needs to be frozen per the bag it came in, but I feel like I need to cut, cook, and freeze the remainder asap.

 

[moshquerade]

porkchop sandwiches!

 

[FoBoT]

most people over cook them
alton brown said so
sear them

http://www.recipezaar.com/191816

 

[1EZduzit]

Originally posted by: Turin39789

Originally posted by: DrPizza
Get the boneless loin instead (same meat), marinate it and toss it in the rotisserie. Much better than pork chops, because it always stays juicy that way. In fact, you can often buy the loin cheaper than the chops, and slice it into the chops yourself and save money. Plus, that way, you can make thicker chops which don't dry out quite as much.

I agree with you though - it's very difficult to keep them from tasting dried out. I think that's simply a matter of the texture of the meat, depending on how they're cooked. One simple recipe: toss them into the frying pan, then dump a can of cream of mushroom soup over them. Saute til done.

edit: the shake and bake stuff usually works well too. Personally though, I hate porkchops. I'd rather that the loin be cooked whole, (well, a foot of it anyhow) or be sliced thin for canadian bacon.

QFT. Just picked up a pork loin for $2 / lb . I'm probably going to break this up into chops and bake or grill them. They've always come out juicy with only a little salt/seasoning unless I overcook them.


My question and reason for bringing this thread back from the dead, when I break up the chops, what's the best way to re-wrap and stick in the freezer? Obviously the el cheapo ziploc sandwich bags I used last time didn't work too great. This loin has a few weeks before it needs to be frozen per the bag it came in, but I feel like I need to cut, cook, and freeze the remainder asap.

If your talking a pork loin here, don't cut it into individual slices until after you thaw it and are ready to cook it.

I buy those loins all the time when they're on sale. I marinate them in a homemade terri yaki sauce overnight and then put them on a rotesserie on my grill over a low heat. Damn, they're good and the leftovers makes the best sandwiches!!!

 

[vi edit]

Spidey said it all.

Bone in, thick cut, medium heat, proper resting after grilling.

You can cut it with a fork.

No marinade needed.

 

[Leros]

Cook them in sauerkraut. Its the only way.

 

[JulesMaximus]

Originally posted by: DrPizza
Get the boneless loin instead (same meat), marinate it and toss it in the rotisserie. Much better than pork chops, because it always stays juicy that way. In fact, you can often buy the loin cheaper than the chops, and slice it into the chops yourself and save money. Plus, that way, you can make thicker chops which don't dry out quite as much.

I agree with you though - it's very difficult to keep them from tasting dried out. I think that's simply a matter of the texture of the meat, depending on how they're cooked. One simple recipe: toss them into the frying pan, then dump a can of cream of mushroom soup over them. Saute til done.

edit: the shake and bake stuff usually works well too. Personally though, I hate porkchops. I'd rather that the loin be cooked whole, (well, a foot of it anyhow) or be sliced thin for canadian bacon.

:thumbsup: I've had great luck with boneless pork loin on the rotisserie on my grill. Every once in a while I'll buy a two pack from Costco and freeze one.

I don't like pork chops generally though and I haven't bought or cooked pork chops in years.

 

[accguy9009]

Originally posted by: moshquerade
porkchop sandwiches!

The best porkchop sandwiches are to be found here

http://choppedonion.com/id55.html



I would be interested in reading some brine techniques as well.

 

[DrPizza]

For what it's worth, Aldi's frequently carries rotisseries that are indistinguishable from those $150 rotisseries on infomercials. I believe they cost about $25-$40 at Aldi's. Worth every penny!

 

[mooglemania85]

Originally posted by: accguy9009

Originally posted by: moshquerade
porkchop sandwiches!

The best porkchop sandwiches are to be found here

http://choppedonion.com/id55.html

Apparently they've cornered the elderly market.

 

[BUTCH1]

I agree with others with the thickness being the key. It's difficult to achieve a good
chop if it's cut too thin (grilling). Thinner cut are best for breading and pan-frying IMO..

 

[dbk]

Gordon Ramsay's Porkchops