On 2/12/2018 4:33 PM, wrote:
> On Monday, February 12, 2018 at 3:04:25 PM UTC-6, Default User wrote:
>>
>> I have a few go-to recipes for pork chops:
>>
>> 1. Charcoal grilled.
>>
>> 2. Pan-fried then simmered with mushroom gravy.
>>
>> 3. Pan-fried then simmered with tomatoes, peppers, and Mexican spices.
>>
>> What techniques hit your fancy?
>>
>>
>> Brian
>>
>>
> If I'm getting an invite I'll take the grilled pork chops any day
> over pan fried, marinated, or baked.
>
It's not really a fair comparison. Charcoal grilled pork chops are good
but there are so many contributing factors. Thick chops or thin? On
the bone or not? Fatty? Marinated? What seasonings?

Jill

In article >, jmcquown
> wrote:

> It's not really a fair comparison. Charcoal grilled pork chops are good
> but there are so many contributing factors. Thick chops or thin? On
> the bone or not? Fatty? Marinated? What seasonings?

Dunno. I fry chops that are heavily salted and peppered in canola oil,
remove them, and make white sauce pork chop gravy to put on the mashed
potatoes. My wife likes gravy on the chops. I don't.
Or...I marinate them with 50/50 lemon juice and soy sauce, fry them and
serve with rice. A little pickled jalapeno juice in the marinade goes
well. Let's call it 45/45/10.

leo