Anonymous wrote:However you cook them, the leftovers are good cut into thick julienne and topped with any bottled Asian sauce, served with broccoli and rice. This is always our next day easy meal when we get the big pack of Costco pork loin.

If you ever get the roast, the leftovers slice thin very easily when chilled and makes for incredibly cheap luncheon meat.

Ohh, can I cook them julienned first? I think I could sell them much easier served over rice and broccoli. Or with ramen.

I love to stuff them with a spinach, garlic, cream cheese or mozarella and sautee them after coating in bread crumbs. They go in the oven for a bit and I serve with a quick putanesca.

However you cook them, the leftovers are good cut into thick julienne and topped with any bottled Asian sauce, served with broccoli and rice. This is always our next day easy meal when we get the big pack of Costco pork loin.

If you ever get the roast, the leftovers slice thin very easily when chilled and makes for incredibly cheap luncheon meat.

Spiedie marinade from Wegmans, then chuck them on the grill.


Rub with Two parts Sazon Completa/one part brown sugar, plus a little olive oil. Oven bake 20-25 minutes at 400, fat side up. The Costco chops are thick enough for this, but you may have to pat them down a bit so they don’t tip over.

Anonymous wrote:Brine them the night before in a salt solution. You can herbs and such to the brine if you want, but the salt solution is the key.

I also brine, and add salt, peppercorns, allspice berries, bay leaves, and a bit of sugar to the water. Even brining for 30 minutes will significantly improve your odds of a juicy chop. I grill on indirect heat until 30 degrees from my desired final temp (120 for medium), then do a 30 second sear over high heat on each side, then leave to rest 10 minutes before serving.

Occasionally I’ll sous vide to 100 then dry off and do a quick sear in a cast iron pan.

Brine them the night before in a salt solution. You can herbs and such to the brine if you want, but the salt solution is the key.

My new favorite way to prepare thick pork chops is doing a reverse sear. Do a dry rub with salt and a little bit of sugar and let them sit for an hour or so before starting the cooking process.. I rinse off the salt before cooking, pat dry, and rub with a little olive oil. Results are tender and moist.

Pork top loin, about 1 inch think. (Picked them up at Costco because butch just put them out and I resisted the urge to buy the same amount of beef for 7 times the price.). Haven’t had them since my childhood.