Your Favorite Way to Make Porkchops?

[Anonymous]

My Mom always just sprinkled them with rosemary and baked them, but I like to get a little more creative than that! How do you make chops for your family?

[Anonymous]

Mario batali had a recipe on his website recently for brined porkchops with a sort of relish/stew made of sautéed bell peppers, hot peppers, onion and capers served on top. It looked delicious!

[Anonymous]

Coated in breadcrumbs and pan-fried. Serve with warm applesauce and mashed potatoes. This is my ultimate comfort food.

[Anonymous]

Chargrilled, River Cafe style: http://theadventurista.com/archives/1752 I find baked dries them out a bit. I like to serve them with fennel roasted with lemon zest and fennel seeds, maybe green beans and roasted potatoes.

[Anonymous]

Anonymous wrote:Mario batali had a recipe on his website recently for brined porkchops with a sort of relish/stew made of sautéed bell peppers, hot peppers, onion and capers served on top. It looked delicious!

Sounds good, but some night without kids, LOL!!

[Anonymous]

Anonymous wrote:Coated in breadcrumbs and pan-fried. Serve with warm applesauce and mashed potatoes. This is my ultimate comfort food.

I think I'm going to make them similar to this tonight. Serving Pioneer Woman's smashed potatoes with them

[Anonymous]

Slice of grilled pineapple on top of the pork chop.

[Anonymous]

Bribed for 30 mins to an hour in Apple cider vinegar, s&p, olive oil, garlic. Grill

We eat them with a smashed raspberry and lemon zest relish in the summer and a salad. In the winter baked sweet potatoes and a green veggie.

[Anonymous]

Pan-fried and smothered in brown gravy. Don't judge me?

[Anonymous]

I use this recipe. It's great on lamb AND pork chops. http://www.epicurious.com/recipes/food/views/Savory-Mint-Lamb-Chops-236283

[Anonymous]

I brine mine for about an hour or so in lemon juice, garlic, thyme, salt, and white pepper. Grill them. They don't get dry and are very tasty.

[Anonymous]

Anonymous wrote:I brine mine for about an hour or so in lemon juice, garlic, thyme, salt, and white pepper. Grill them. They don't get dry and are very tasty.

Why is this brining and not marinating?

[Anonymous]

I get them at least an inch thick, and do them like steak--sear in the pan, then finish in the oven. While they rest, I fry up sliced apples and onions in the pan drippings, then deglaze with apple cider and reduce it a little. Sometimes I add mustard, sometimes not.

I read in Cook's Illustrated that the trick to pork chops is either cooking them quick and hot, or braising them at a lower temp, covered, for a long time. Either method keeps them moist and tender, but anything in between can dry them out.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Mario batali had a recipe on his website recently for brined porkchops with a sort of relish/stew made of sautéed bell peppers, hot peppers, onion and capers served on top. It looked delicious!

Sounds good, but some night without kids, LOL!!

You don't like for your kids to eat good food?

[Anonymous]

I made shake and bake chicken this weekend, and the recipe recommended it for pork chops too. I hadn't thought about that since childhood, but might try it.