Anonymous wrote:http://www.epicurious.com/recipes/food/views/Roast-Pork-Loin-with-Garlic-and-Rosemary-101684

My family loves this garlic/rosemary roasted pork tenderloin recipe from epicurious. Use real rosemary, chopped very fine and mix with salt, pepper and minced garlic to form a paste. Takes about 10 minutes to prep. Cooks for an hour. Be very careful with the thermometer and letting it rest so the juices stay in and it doesn't overcook.

Chiming in to second the recommendation for this recipe! It's our standby for casual dinner parties.

Just be aware that no matter how wonderful pork is, it often causes 'pork belly' which is why your ancestors made it religious law to not eat pork- just from a health standpoint.

I love me some pork but if I overdo it? O me, O my...

Anonymous wrote:http://www.epicurious.com/recipes/food/views/Roast-Pork-Loin-with-Garlic-and-Rosemary-101684

My family loves this garlic/rosemary roasted pork tenderloin recipe from epicurious. Use real rosemary, chopped very fine and mix with salt, pepper and minced garlic to form a paste. Takes about 10 minutes to prep. Cooks for an hour. Be very careful with the thermometer and letting it rest so the juices stay in and it doesn't overcook.

And you know what's great with this recipe as a complement?
Charoses. A Jewish colleague of mine shared some of his family's Passover recipe with me and the sweetness goes great with the pork. Do NOT get pork tenderloin from Costco---the pork chops are great, but the tenderloins I've gotten are tough. Harris Teeter does great two for one sales.

If you used tenderloin for this, wouldn't roasting time be closer to 25 minutes?

http://www.epicurious.com/recipes/food/views/Roast-Pork-Loin-with-Garlic-and-Rosemary-101684

My family loves this garlic/rosemary roasted pork tenderloin recipe from epicurious. Use real rosemary, chopped very fine and mix with salt, pepper and minced garlic to form a paste. Takes about 10 minutes to prep. Cooks for an hour. Be very careful with the thermometer and letting it rest so the juices stay in and it doesn't overcook.

And you know what's great with this recipe as a complement?
Charoses. A Jewish colleague of mine shared some of his family's Passover recipe with me and the sweetness goes great with the pork. Do NOT get pork tenderloin from Costco---the pork chops are great, but the tenderloins I've gotten are tough. Harris Teeter does great two for one sales.

Can't you just cook chicken? There are countless tasty chicken recipes.

Thanks guys! This is the OP.

Love the PP's suggestion to marinate in Soy Vey. Isn't that sacrilegious?

I actually made this recipe the other night. http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-chops-with-apples-and-pancetta-recipe/index.html
The sauce and onion/apple mixture was amazing and it wasn't too difficult. I probably overcooked the meat a bit, but I knew I would. I used a big cast iron skillet which was great for browning and the sides were high enough to simmer the chops with the sauce.

I'll google proper temps for pork, but how do you know when it's done from cutting into it and looking at the color?

Also, I used bone-in chops for the recipe above, but I'd like to try boneless chops or loin next time. What's the difference?

And was I supposed to trim the fat around the edges of the bone-in chops? I didn't. It was easy enough to eat around the fat once it was cooked, but if I can trim it beforehand without sacrificing flavor or juiciness I won't.

Keep the Pork 101 coming!

Cooking methods aside, OP, just make sure when you look the temp. to which pork is supposed to be cooked, you get an up-to-date source. When we were kids, the rule was that pork had to be well done, so many of use grew up eating shoe-leather pork chops. Those guidelines have been relaxed, and pork tastes MUCH better when you don't cook every last drop of moisture out of it.

Buy some good pork thick cut pork chops (whole foods usually has them bone in).

(1) The morning of stick them in a brine you made the night before (6cups boiling water, 1/4c - 1/3c salt, 1/4c sugar, star anise or whatever other spices you like ... and/or replace some liquid with wine, beer, or apple juice).
(2) That night take them out of the brine and dry with paper towel.
(3) Heat skillet (that comes with a lid) and add touch of oil or render a bit of fat from one of the chops (i.e., usually there is a bit of fat left on the side of the chop ... just hold that part of the chop to the pan until the fat melts). Brown/sear each side of the chop (takes 3-4minutes on high heat) and take out of pan.
(4) Add a sliced onion, bit of wine, and touch of salt to pan and sautee until soft. If all liquid is absorbed add some chix stock or wine to pan and put the chops back in and cover.
(5) MOST IMPORTANT when chops hit 135-140 take them out of the pan. This might happen super quickly so keep monitoring with your meat thermometer every other min. or so.

I've made this pork tenderloin from Jacque Pepin and it's pretty good. However, I don't serve on sauted grape tomatoes. I actually wilted some spinach and made a rice pilaf, then put the rice down, made a well in the middle, put wilted spinach in the well and then put two slices of tenderloin on each plate. It worked well. Then I put a serving plate of the extra slices of tenderloin on the table for those who wanted more than two slices.

http://www.kqed.org/w/morefastfoodmyway/episode219.html

Youtube

Ohhh I love pork! (not Jewish though)
Costco has great great pork chops. Light salt, light pepper, little bit of garlic powder, broil about 4 inches from the heat just until browned. Flip and broil until the other side is just nicely browned. Yum!
I love a Boston butt too, little harder to find. Just roast or put in crOck pot
Another good one is country style spareribs in a large roasting pan, mix 1/4 cup oj with 1 cup BBQ sauce and pour over the ribs. Cover tightly with foil and bake at 300 for 3 hours. Uncover and bake at 350 for an hour, turning halfway through. They will be falling apart, so good served rice!

I'm not a huge fan of pork, but my husband loves it. His favorites that I cook are this:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/parmesan-crusted-pork-chops-recipe/index.html

Or, when I marinate in an italian dressing overnight, bake, and spoon a mixture of fresh tomatos, basil and feta cheese over top.

I've had very good luck with the PBS series Everyday Food recipes:

http://www.amazon.com/Everyday-Food-Great-Fast/dp/0307354164/ref=sr_1_1?s=books&ie=UTF8&qid=1353199770&sr=1-1&keywords=pbs+everyday+food

The series is very straightforward and helpful in learning basic techniques.

The other piece of advice is that I would get a few pans that are of good quality. (Not the sets b/c they are usually way more than you need.) An All-Clad 12 inch skillet is nice or try a less expensive alternative:
http://www.cookscountry.com/equipment-reviews/Moderately-Priced-12-Inch-Skillets-Review-Cook-s-Country/41497/

A good knife is also a must. This is an inexpensive but good choice:
http://www.amazon.com/gp/product/B008M5U1C2

The one thing that helped me a lot in the kitchen was taking a knife skills class.

Lastly, here's a yummy pork chop recipe:
http://www.pbs.org/food/recipes/panko-crusted-pork-chops-with-napa-salad/

I buy boneless center cut pork chops, marinate in soy vey or a mixture of apricot preserves and dijon mustard, and broil for ~ 7 min per side. Signed, another Jewish girl who also eats deli ham!

Clearly, we don't keep kosher.

I love "home style" foods like pot roast, anything in a Dutch oven, meat and potatoes, etc. DH likes lighter foods. I'm thinking the other white meat is the perfect happy medium for us.

Any recipes? Suggestions how to cook a good pork chop? I can make a great homemade apple sauce.