Pork Chops

[Anonymous No.10850999]

So /ck/ how do you like to cook your pork chops?

[Anonymous No.10851036]

>>10850999
I dont.
Easily the most overrated cut of meat

[Anonymous No.10851107]

[Anonymous No.10851115]

With applesauce!

[Anonymous No.10851131]

>>10851115

[Anonymous No.10851152]

>>10850999
Brined, coated in bacon grease, grilled, and topped with compound butter.

[Anonymous No.10851158]

>>10851036
I've never considered pork chops overrated. Most people I see here myself included consider them to be pretty shitty. Filet mignon is the most overrated cut of meat.

[Anonymous No.10851204]

>>10851158
filet mignon is prized for its texture, never heard anyone praise it for more than it is because most people don't eat it often

[Anonymous No.10851222]

>>10850999
coat in seasoned flour
pan, nice and hot
sear
deglaze, white wine
add butter, cream and whole seed mustard
return chops to pan
pork chops with a creamy mustard sauce
done

[Anonymous No.10851224]

>>>out

[Anonymous No.10851234]

>>10851204
>because most people don't eat it often
I'd eat it very often if it wasn't so costly.

>>10851158
>Most people I see here myself included consider them to be pretty shitty.
IMHO that's because most people are stuck in the rut of thinking that you have to overcook the shit out of it for it to be tasty, and because CAFE pork has been pretty flavorless since the 70's. (McGee has a nice discussion on this in On Food and Cooking).

Anyway, I like Ramsay's method for pork chops, like in this video:
https://www.youtube.com/watch?v=ZKATWmOiRTw

[Anonymous No.10851248]

>>10851234
Honestly, people have lost the art of making a well-done piece of meat. It doesn't have to be shoe leather just because the interior's grey.

[Anonymous No.10851261]

>>10851204
I love filet mignon but I think it's overrated because poorfags who never eat it hype it up just because it's expensive.
>>10851234
>think you have to overcook them
Fair point. I always hated the porkchops my grandmother would make me as a kid because they were dry as shit, I don't really think I've had one since. Maybe I'll pick some up soon and give them another chance.

[Anonymous No.10851276]

>>10851261
that's true i suppose. i'm used to people shitting on beef tenderloin because they think it's gonna be the best steak ever, when it was never really about that.
>>10851248
well-done is never gonna be great. medium and well, however, can be cooked to be moist and tasty.

[Anonymous No.10851279]

I grill like 10 at once and then dice them into ~2cm cubes. When I'm ready to eat them I fry up a handful in canola oil and serve it with rice.
Boom, bachelor chow

[Anonymous No.10851280]

>>10851261
You have to remember that pork breeders in America have been making lean pork for generations due to public perception forcing a "healthier pig,". Your average supermarket brand is an ultralean bitch that requires a brine to not be a chewy mess, as opposed to larder pigs or heritage breeds.

[Anonymous No.10851283]

>>10851276
Well done can be great, but I still like a good pink bar in the middle.

[Anonymous No.10851358]

>>10851280
I've never that about it that way. I wish we had some delicious fatty pigs in America. I had iberico ham once and it was amazing, shame it's so expensive to get here.

[Anonymous No.10851388]

>>10851358
>I wish we had some delicious fatty pigs in America
We do. But you have to put in a little legwork to get them.

Google around and see if anyone near you is raising ossabaw, mangalitsa, or other heritage breed pigs. The meat can be expensive if you buy it by the single chop but if you can buy, say, half a whole pig then the cost easily competes with supermarket shit.

[Anonymous No.10851399]

Pan fried with salt and pepper. Anything else is unnecessary.

[Anonymous No.10851415]

>>10851388
>but if you can buy, say, half a whole pig

[Anonymous No.10851422]

>>10851388
Thanks anon. I'll look into this.

[Anonymous No.10851426]

>>10851415
my parents did that to save money when i was a kid
bought half a hog, butchered it on the kitchen table, packed up the different cuts and stuck 'em in the freezer

these days it's common for farms which raise heritage breed hogs to sell 'em whole or half. some even have onsite workshops where you can go and learn to butcher if you don't already know how.

[Anonymous No.10851461]

>>10850999
>thin
pan fried in oil with a coating
>thick
roasted in oven with salt

[Anonymous No.10851475]

>>10851426
I recently learned how to clean, filet and cook whole fish. It's pretty fun. I think learning to butcher your own meat must be equally enjoyable if not more.

[Anonymous No.10851483]

>>10851475
But gutting still smells like ass.

[Anonymous No.10851486]

>>10851475
>I recently learned how to clean, filet and cook whole fish. It's pretty fun.
how old are you

[Anonymous No.10851500]

I love pork chops.

No wait, it's lamb chops that I love.

Pork chops are meh.

[Anonymous No.10851499]

>>10851483
It does, but the farm will have done that for you.

>>10851486
you'd be surprised what many millennials have never done. A couple years ago I hired an intern--a Mech E student--and he had never in his life used a hammer.

[Anonymous No.10851592]

>>10851036
>easily the most overrated cut of meat
No...easily the most overcooked cut of meat.
Most people have never expeienced pork loin beyond the tough grey slab of dry meat their mothers toseed in a bag of msg and bread crumbs.

[Anonymous No.10851601]

>>10851592
chop and loin are different cuts, though

[Anonymous No.10851609]

>>10850999
So ck now that the dust has settled what are your thoughts on pork chops?

[Anonymous No.10851631]

>>10851601
A "chop" is not a cut at all. You can make chops from nearly any part of the pig.

The loin is a cut, and it is often used to make pork chops. In fact I'd say that the loin is the most common cut of pork used to make chops.

[Anonymous No.10851638]

>>10851601
Loin is generally boneless. Chops are bone-in loin.
Then there is tenderloin...tenderloin is not loin.

[Anonymous No.10851965]

>>10850999
i make a paella with chicken leg quaters
but sometimes i use bone-in pork rib chops cause there almost the same shape
but with pork chops its a little different
>dust pork chops salt, pepper, spanish paprika, cumin, garlic powder, and flour
>in large pan on medium high add olive oil
>once pan is hot put in pork chops
>just brown both sides , inside does not need to be cooked fully
>take out pork chops and set them on a rack above a plate or pan(resting juices will make flour crust soggy)
>add cut up onions and red bell peppers in to pan with a pinch of salt to deglaze pan
>add garlic, spanish paprika, cayenne, and chicken bullion( if this were fish or chicken i would add just a bit of saffron but i dont do that for pork if you want add a bit of turmeric for color)
>put in your rice and let it brown a little for about 5 minutes
>add in twice as much water as rice(or chicken stock if you didn't put in the bullion) and turn stoce to medium
>add in accumulated juices from pork
>let simmer uncovered for 5 minutes
>stir so rice doesn't stick to pan and put pork chops on top of rice and cover
>turn heat to lowest flame and cook covered for 20 minutes

[Anonymous No.10852117]

>>10851261
>I always hated the porkchops my grandmother would make me as a kid because they were dry as shit

When I was a wee lad I didn’t like pork chops because they were dry, stringy motherfuckers. I remember only really being able to stomach it when mixed with rice for moisture. Now they’re easily one of my favorites. Personally I blame the supermarket we got meat from back then, it was pretty shit.

Most of the time I do:

>thin chops (ask butcher to cut regular chop in half)
>dust with tenderizer
>pan fry about 5 minutes a side
>remove
>fry up garlic, onions and green pepper

>then add 1 can tomato sauce, preffered spices
>make yellow rice

OR

>1 can pineapple, some soy sauce, preferred spices
>make white rice

>cover and let simmer for 40 minutes

[Anonymous No.10852131]

>>10851486
21. I never had any desire to bother with whole fish until a few months when I was watching some fishing videos on youtube. When I do seafood I for the most part stick to shellfish.

[Anonymous No.10852234]

>>10851475
I could do that when I was 6 anon, not to shit on you. I grew up on a kind of hobby farm and my parents were poor so we'd kill and butcher our own chickens, sheep and pigs.
Chickens, the only bad part is plucking them. You have to dunk them in boiling water before you pluck them. That makes it easy to pluck them but they smell like ass. Funny to watch them run around with no heads though.
The sheep are not too bad. Slit the throat, let it bleed out then cut off head, get a pulley system setup and hang the carcas up by slotting a strong piece of wood from its the two holes you cut between its bones near the hoofs of its hind legs.
Skinning it a little tedious, but with a sharp knife and a bit of practice, you can physically tear away most of the hide if you know the right places to cut. Gutting isn't too hard, but that's where the smell starts. Place a bucket under the carcas and slice carefully vertically up the stomach and the guts will work with gravity. It's smells like ass but doesn't take more than five minutes.
Then you just disassemble the carcass peice by piece, finishing with the hind legs. Filled up our massive freezer pretty well. Mum would get the head and hack away at it with a tomahawk to get at the brains. She fucking loved the brains.
For the pigs, I can't comment. Probably similar to the sheep. I refused to help because growing up I found them as disgusting creatures, living in mud and their own shit, eating literally anything you give them. I refused to eat the pigs they slaughtered. I remember trying these massive pork chops, and they just tasted wrong.
Now, after having spend ~10 years in Japan, I fucking love pork. I think either my mother cooked the chops poorly, or the pigs were more of a wild boar gamey meat? Anyway, OP's pic related looks pretty good. Just cook it through but for the love of god don't overcook it. Pork is an unforgiving meat, and overcooked pork is dry and rubbery as hell.

[Anonymous No.10852303]

>>10852234
Fish anon here. Like I said I never had much interest in it until recently. Never really had much interest in cooking as a hobby until a few years ago. That's pretty cool though. I too grew up on a farm, but all we had was cows and we would sell them rather than killing them ourselves.
What were you in Japan for?

[Anonymous No.10852316]

I make tonkatsu because I'm honorary japanese.

[Anonymous No.10852353]

>>10852234
Sheep brains are indeed a delicacy. Only had it in Macau before. Butchering and cooking is my jam, but God do I hate the tediousness of skinning, or the smelly-ass gutting process. Whoever came up with natural casing sausages or chitlins is a braver man than I. Or just a hungrier one.

[Anonymous No.10852359]

>>10852303
Sounds like a cool life you had. We only had the one milking cow. :( Fresh milk though... Shit was cash.
In Japan bc met Japanese grill and went there for one year year for her to finish her degree, but that turned into ten years in the blink of an eye. Back home now though.
It's great that you got into cooking. It's a great feeling making a dish, and it turns out exactly as you had hoped.

[Anonymous No.10852379]

>>10852353
Lol, yeah, you are right there. A very brave man indeed.
Butchers back then had strong stomachs, I have no doubt.

[Anonymous No.10852451]

>>10852234
>Gutting isn't too hard, but that's where the smell starts
You sound pretty knowledgeable so I'm surprised you say that. As a long time deer hunter who butchers my own kill, when field dressing being careful not to puncture the digestive tract, I never noticed an odor. I slit just the peritoneum to open the abdominal cavity and slice the membranes attached to the skeletal structure w/o puncturing any organs and the guts fall right out intact.

Sounds like sloppy butchering, desu.

[Anonymous No.10852472]

>>10852451
I mean, even throwing a turkey's guts out smells like dick. Unless you're carving out the sphincter, I don't see how you don't cut a hole in the digestive tract at any point though, which is bound to expel some ass-flavored gas.

[Anonymous No.10852476]

>>10852472
>Unless you're carving out the sphincter,
That's standard procedure, yes. For hunters anyway.

[Anonymous No.10852493]

>>10850999
I like mine with a kiss

[Anonymous No.10852500]

>>10852476
Even the rabbits I skin and gut have a smell, maybe you're a smoker.

[Anonymous No.10852532]

>>10852500
I was about to post that, you beat me to it.

[Anonymous No.10852543]

>>10851204
it's prized for being a small cut from the cow. the one dimensionality of it's texture is only topped by the blandness of it's taste. surely it's the steak for posers and nouveau rich.

[Anonymous No.10852649]

>>10852451
You got me there anon. It usually did get punctured, but I was no pro. I was taught by my mother who was taught by her father, who was self taught I believe. My mother was always faster and much more skilled. Still she wanted me to learn for my future. Those were simpler days in a simpler world. How much has changed since the late '80's

[Anonymous No.10852658]

>>10851036
you're out of your fucking mind anon.

[Anonymous No.10852670]

>>10852500
Ahhh I remember going out to set rabbit traps, then returning super early in the mornings to collect our eats. It's a cruel way to catch our dinner, but it sure was effective. I still remember feeling bad for the ones that only had a leg left in the trap. Those rabbits must have suffered bad.
But then in the 90's the government released myxomatosis which is about 100 times worse, but certainly did handle the rabbit problem for farmers.

[Anonymous No.10852707]

>>10852649
Yeah, and don't get me wrong, in early bow season down here in the south it's happened when I nail the deer, it's 85F outside, sweat is pouring off of me, flies are swarming, I'm rushing and I've cut the guts too and it does stink.

[Anonymous No.10852727]

>>10850999
German style smoked pork chops are the best

[Anonymous No.10852728]

>>10852707
My brother-in-law is really into shooting. There is so much game (that the cattle farmers don't want) that when I go with him, we just take the prime cuts and leave the rest of the carcas there. It's always down to bones within a few weeks.
So many mountain goats, too. We only ever bother to take some of their meat if it's a kid goat. The older males smell incredibly bad because the always smell like piss. You can smell them from a long way away, especially if the wind is towards you. Fucking nasty.

[Anonymous No.10852730]

>>10852543
Hit the nail on the head. That said my favorite meal is a steak with a crab cake, and the amazing tenderness of a rare filet pairs perfectly with the crab meat.

[Anonymous No.10852753]

I get the cheapest cuts I can... I cut them up pretty good.. Coat them in Mayonaise, then put a SMALL bit of milk, a decent amount of flour, an egg, and oil into a bowl, and mix that shit all together. I put it in a preheated pan of oil, fry that shit, and eat like a king for nothing. Oh, forgot to mention, pre, and post salt or Creole your chops..

[Anonymous No.10853477]

I really like them. Minimal seasoning pan fried then make a sauce from it.
I used to really hate pork chops I thought they had to be dry my family always boiled them which is disgusting desu
>>10852753
That doesn't sound good anon. Mayonnaise is something I completely avoid.

[Anonymous No.10853486]

>>10853477
Even for toasting sandwiches?

[Anonymous No.10853565]

I do a quick marinade and grill them. Recently did a lemongrass marinade that was really good.
With the shitty boneless chops I like to make katsudon.

[Anonymous No.10853638]

>>10853486
I use the American solution butter. Even then I can't stand the smell of butter. I don't toast things often.

[Anonymous No.10853650]

>>10850999
Lightly salt pork chops and brown on both sides

Place in baking dish and cover with a mixture of cream of mushroom soup, shredded cheese and lager/pilsner, cover with foil and bake @ 350F for 60 minutes.

Serve with mashed potatoes and french-style green beans.

[Anonymous No.10853657]

>>10851131
It's a classic combo

[Anonymous No.10854153]

>>10850999
I chop them up amd eat it as a tartare

[Anonymous No.10854332]

>>10850999
sous vide so it's not overcooked.

[Anonymous No.10854424]

>>10854332
>sous vide so it's not overcooked.
My african american bretheren

Better still if it's run long enough that connective tissue breakdown tenderizes it.

[Anonymous No.10854529]

>>10852543
>blandness of it's taste
i have no slojak on my computer to post in juxtaposition to this post