I just got back from the butchers?

Question

i bought 4 beautiful pork rib chops for tomorrows dinner. got any fun delicious recipe for me to try. i can grill, bake or fry. i have a hard time with them getting tough so any hints there would be much appreciated thanks

Answer 1

The mustard adds a nice flavor to this...I have done this recipe to the letter, and the chops are always juicy...

3 tablespoons olive oil
1 1/3 cups coarse rye bread crumbs (2 to 3 slices)
2 garlic cloves, minced
1 tablespoon finely chopped fresh sage leaves or 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (3/4 to 1-inch thick) rib pork chops (2 pounds total)
2 tablespoons Dijon mustard

Preheat oven to 425 degrees F.

Heat 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saute bread crumbs, garlic, sage, salt, and pepper, stirring, until crumbs are golden brown, 3 to 5 minutes.
Transfer crumbs to a bowl and clean skillet.

Pat pork dry. Heat remaining tablespoon oil in skillet over moderately high heat, then brown chops in batches, turning over once, about 4 minutes. Transfer chops to a baking pan and spread tops with mustard and then bread crumbs. Roast in middle of oven until meat is just cooked through, 5 to 7 minutes.

Answer 2

Today's pork is very lean and it is real easy to get it to toughen. You don't have to cook pork to the well done stage either, 140F will kill anything nasty. Be sure to season well before cooking and try a bit of grated nutmeg along with salt and pepper.

Working with thicker 1" chops is actually easier than thinner ones and you can develop a better crust. Rib chops have more gelatin so they are a bit more resilient than the loin variety.

What I do is cook the chops until I have a good level of carmelization on the outside and pull them out of the pan and develop any sort of sauce, reduce it and put the chops in the liquid to finish on med low and covered. If you do overcook a bit of sauce will help. Marinated in olive oil, garlic and sage done quickly over a very hot fire also works here use a squeeze of lemon as sauce.

For all practical purposes anything you can do with a veal chop you can do with a pork chop. Classic combinations include: apples and onions, cream and mushrooms, cream with garlic and tomato paste, mushrooms and Madeira, and shallots and either red or white wine (sauces Bercy).

The little old pork chop has a thousand faces!

Answer 3

Chops.
Prepare them with some salt and pepper, and a drizzle of pinapple juice and add some more when you turn them.
I would suggest you put them under the grill, about 8" from the top element and grill for about 7 minutes each side. (3/4"-1" thick)
Add a few more minutes if they are thicker.
Use a rack in the roasting pan to catch the fat as it drips out.
To go with that I would fry some pineapple rings and serve with mashed potatoes, peas and sweetcorn

Answer 4

You didn't say how thick or thin the chops are, so the rule of thumb is that the thinner the chop, the less cooking time needed! I have a couple of great recipes for chops that I'll share with you:

1. Chops and Mac and Cheese: season chops with salt, pepper, and garlic powder. Brown in hot skillet and set aside. Saute 1 yellow onion, separated into rings, until translucent. Make up two packages of Kraft Macaroni and Cheese and add 4 oz of cream cheese and 1 tsp of yellow mustard to the final mix. Place in a baking dish. Lay your chops on top and cover with sauteed onions. Cover and bake for 45 minutes in a 350 degree oven.
2. Chops with Saurkraut and Apples: In skillet, brown seasoned chops. Set aside. In skillet add your favorite saurkraut, 3 T brown sugar, and 1 finely chopped granny smith apple. Cook briefly to blend and add 1/2 cup diced yellow onion and 1/8 tsp cloves. Simmer for 5 minutes and place chops on top. Cover and simmer for 35 minutes, making sure that liquids do not dry up. Serve with mashed potatoes and fresh green beans.
4. Grilled pork chops: Season chops with a mixture of 1 tsp kosher salt, 1/2 tsp fresh ground pepper, 1/4 tsp garlic powder, and 1/2 tsp rubbed sage. Set aside while grill heats.
Melt 3 tablespoons butter and add 1T orange marmalade and 1 T minced onion. Place chops on hot grill and sear on both sides. Move away from direct heat and brush on marinade. Cover and cook for 15 minutes. Baste again and check for doneness. Cook an additional 15 minutes and baste again. Depending on the thickness of the chops, they should be ready within 30 to 45 minutes. Serve with cole slaw with poppy seed dressing, oven baked fries, and warm rolls.

Answer 5

I'd grill them with bbq sauce. I'd also make up a dish of cooked apples and onions to go along with it and a bottle of merlot.