"George M. Middius" > wrote in message
...
>
> I got a couple nice thick loin chops. Anybody have a fave recipe?
>

Outdoors I just add salt pepper, garlic and grill them.

Indoors, I like to bread them with seasoned panko, brown the outside in a
pan and finish in the oven.

Seasoning can vary according to my mood. Add some rosemary or oregano.

On 01/05/2012 10:19 PM, Ed Pawlowski wrote:
>
> "George M. Middius" > wrote in message
> ...
>>
>> I got a couple nice thick loin chops. Anybody have a fave recipe?
>>
>
> Outdoors I just add salt pepper, garlic and grill them.
>
> Indoors, I like to bread them with seasoned panko, brown the outside in
> a pan and finish in the oven.
>
> Seasoning can vary according to my mood. Add some rosemary or oregano.


Salt, pepper, a bit og garlic powder, some oregano and fresh chopped
mint. Rub it on the chops about before cooking,t hen grill on high heat.
It works especially well on thin ribs.

Dave Smith wrote:

> >> I got a couple nice thick loin chops. Anybody have a fave recipe?

> > Indoors, I like to bread them with seasoned panko, brown the outside in
> > a pan and finish in the oven.

> Salt, pepper, a bit og garlic powder, some oregano and fresh chopped
> mint. Rub it on the chops about before cooking,t hen grill on high heat.
> It works especially well on thin ribs.

It's all over now, so here's what happened: Trimmed off fat and
rendered it, dredged chops in seasoned flour, browned on stovetop,
then roasted in oven. Then tossed garlic and thyme into the pan,
deglazed with wine and chicken stock, and finished with a little
butter.

On May 2, 9:21*am, George M. Middius > wrote:
> Dave Smith wrote:
> > >> I got a couple nice thick loin chops. Anybody have a fave recipe?
> > > Indoors, I like to bread them with seasoned panko, brown the outside in
> > > a pan and finish in the oven.
> > Salt, pepper, a bit og garlic powder, some oregano and fresh chopped
> > mint. Rub it on the chops about before cooking,t hen grill on high heat..
> > It works especially well on thin ribs.
>
> It's all over now, so here's what happened: Trimmed off fat and
> rendered it, dredged chops in seasoned flour, browned on stovetop,
> then roasted in oven. Then tossed garlic and thyme into the pan,
> deglazed with wine and chicken stock, and finished with a little
> butter.

You can also add heavy cream to the liquids, reduce, and finish with
some Dijon mustard.

"George M. Middius" > wrote
>
> It's all over now, so here's what happened: Trimmed off fat and
> rendered it, dredged chops in seasoned flour, browned on stovetop,
> then roasted in oven. Then tossed garlic and thyme into the pan,
> deglazed with wine and chicken stock, and finished with a little
> butter.
>
>

Sounds good enough to eat.