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

On Monday, February 12, 2018 at 4:04:25 PM UTC-5, 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

Marinated in soy, ginger, garlic, rice vinegar, sesame oil, chile paste and then grilled.

Marinated in gochujang, garlic, ginger, soy, sesame oil and then grilled. (I
feel like I'm omitting at least one ingredient from this list.)

Marinated in olive oil, cumin, parsley, garlic, chile flakes, salt and then
grilled.

Browned in a ripping hot skillet and then finished in the oven on a bed
of bread dressing (I freeze the Thanksgiving leftovers just for this
purpose).

I'm not fond of the wet methods (simmering, smothered, etc.)

Cindy Hamilton

Cindy Hamilton wrote:

> On Monday, February 12, 2018 at 4:04:25 PM UTC-5, 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
>
> Marinated in soy, ginger, garlic, rice vinegar, sesame oil, chile
> paste and then grilled.
>
> Marinated in gochujang, garlic, ginger, soy, sesame oil and then
> grilled. (I feel like I'm omitting at least one ingredient from this
> list.)
>
> Marinated in olive oil, cumin, parsley, garlic, chile flakes, salt
> and then grilled.
>
> Browned in a ripping hot skillet and then finished in the oven on a
> bed of bread dressing (I freeze the Thanksgiving leftovers just for
> this purpose).

I reject all these!

I'm kidding.

Certainly Asian-inspired methods make sense. If I get motivated to fire
up the grill I might try some riffs on those. My schedule has opened up
now that I'm no longer a productive member of society.


Brian

On 2/12/2018 3:18 PM, Cindy Hamilton wrote:
> On Monday, February 12, 2018 at 4:04:25 PM UTC-5, 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
> Marinated in soy, ginger, garlic, rice vinegar, sesame oil, chile paste and then grilled.
>
> Marinated in gochujang, garlic, ginger, soy, sesame oil and then grilled. (I
> feel like I'm omitting at least one ingredient from this list.)
>
> Marinated in olive oil, cumin, parsley, garlic, chile flakes, salt and then
> grilled.
>
> Browned in a ripping hot skillet and then finished in the oven on a bed
> of bread dressing (I freeze the Thanksgiving leftovers just for this
> purpose).
>
> I'm not fond of the wet methods (simmering, smothered, etc.)
>
> Cindy Hamilton

Â* I do a pretty fair Marsala dish with loin steaks . Pound 'em out flat
, bread and brown then add a can of 'shrooms and some cream of 'shroom
soup thinned with some Marsala wine and simmer until tender. Serve over
some fettucini or spaghetti . I use the same cut for a pretty tasty pork
parmesan ... or sliced thinly , marinated in garlic , white wine , and
soy sauce then used for any of several oriental cuisine dishes .

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

On 2018-02-12 4:18 PM, Cindy Hamilton wrote:
> On Monday, February 12, 2018 at 4:04:25 PM UTC-5, Default User wrote:

>> What techniques hit your fancy?
>>
>>
>>
>> Brian
>
> Marinated in soy, ginger, garlic, rice vinegar, sesame oil, chile paste and then grilled.
>
> Marinated in gochujang, garlic, ginger, soy, sesame oil and then grilled. (I
> feel like I'm omitting at least one ingredient from this list.)
>
> Marinated in olive oil, cumin, parsley, garlic, chile flakes, salt and then
> grilled.
>
> Browned in a ripping hot skillet and then finished in the oven on a bed
> of bread dressing (I freeze the Thanksgiving leftovers just for this
> purpose).


My favourite is to rub thin cut chops with a mixture of salt, pepper,
garlic powder, oregano and chopped fresh mint. Let them sit for an hour
and then give them a minute or two over a hot grill.








> I'm not fond of the wet methods (simmering, smothered, etc.)
>

On Monday, February 12, 2018 at 5:48:36 PM UTC-5, Dave Smith wrote:
> On 2018-02-12 4:18 PM, Cindy Hamilton wrote:
> > On Monday, February 12, 2018 at 4:04:25 PM UTC-5, Default User wrote:
>
> >> What techniques hit your fancy?
> >>
> >>
> >>
> >> Brian
> >
> > Marinated in soy, ginger, garlic, rice vinegar, sesame oil, chile paste and then grilled.
> >
> > Marinated in gochujang, garlic, ginger, soy, sesame oil and then grilled. (I
> > feel like I'm omitting at least one ingredient from this list.)
> >
> > Marinated in olive oil, cumin, parsley, garlic, chile flakes, salt and then
> > grilled.
> >
> > Browned in a ripping hot skillet and then finished in the oven on a bed
> > of bread dressing (I freeze the Thanksgiving leftovers just for this
> > purpose).
>
>
> My favourite is to rub thin cut chops with a mixture of salt, pepper,
> garlic powder, oregano and chopped fresh mint. Let them sit for an hour
> and then give them a minute or two over a hot grill.

What I forgot to say was "cook to no more than medium". I like to see
a little pink in the middle of my pork chop.

Cindy Hamilton

On Tuesday, February 13, 2018 at 1:14:07 AM UTC-10, Cindy Hamilton wrote:
>
> What I forgot to say was "cook to no more than medium". I like to see
> a little pink in the middle of my pork chop.
>
> Cindy Hamilton

Good idea. Here's my pork chop. It was probably sous vide.

https://www.amazon.com/photos/share/...YXCRWKaaVUgOPV

dsi1 wrote:
>Cindy Hamilton wrote:
>>
>> What I forgot to say was "cook to no more than medium". I like to see
>> a little pink in the middle of my pork chop.
>
>Good idea. Here's my pork chop. It was probably sous vide.
>
>https://www.amazon.com/photos/share/...YXCRWKaaVUgOPV

No pink whatsoever, dry and grey as your grannie's 90 year old vagina.
Don't you own a sharp knife, looks like it was sliced with a dull
ripsaw.

"dsi1" > wrote in message
...
> On Tuesday, February 13, 2018 at 1:14:07 AM UTC-10, Cindy Hamilton wrote:
>>
>> What I forgot to say was "cook to no more than medium". I like to see
>> a little pink in the middle of my pork chop.
>>
>> Cindy Hamilton
>
> Good idea. Here's my pork chop. It was probably sous vide.
>
> https://www.amazon.com/photos/share/...YXCRWKaaVUgOPV


Very nice, with just the right amount of pink in the middle. The Brussel
Sprouts look good too.

Cheri

On 2018-02-13 2:46 PM, dsi1 wrote:
> On Tuesday, February 13, 2018 at 1:14:07 AM UTC-10, Cindy Hamilton wrote:
>>
>> What I forgot to say was "cook to no more than medium". I like to see
>> a little pink in the middle of my pork chop.
>>
>> Cindy Hamilton
>
> Good idea. Here's my pork chop. It was probably sous vide.
>
> https://www.amazon.com/photos/share/...YXCRWKaaVUgOPV
>


Probably sous vide? How did it get that crispy breading?

On Tuesday, February 13, 2018 at 1:46:13 PM UTC-6, dsi1 wrote:
>
> Here's my pork chop. It was probably sous vide.
>
> https://www.amazon.com/photos/share/...YXCRWKaaVUgOPV
>
>
EEK!!! Scrape those Brussel sprouts in the garbage and you've
got an appealing dinner.

On Tue, 13 Feb 2018 03:14:01 -0800 (PST), Cindy Hamilton
> wrote:

>On Monday, February 12, 2018 at 5:48:36 PM UTC-5, Dave Smith wrote:
>> On 2018-02-12 4:18 PM, Cindy Hamilton wrote:
>> > On Monday, February 12, 2018 at 4:04:25 PM UTC-5, Default User wrote:
>>
>> >> What techniques hit your fancy?
>> >>
>> >>
>> >>
>> >> Brian
>> >
>> > Marinated in soy, ginger, garlic, rice vinegar, sesame oil, chile paste and then grilled.
>> >
>> > Marinated in gochujang, garlic, ginger, soy, sesame oil and then grilled. (I
>> > feel like I'm omitting at least one ingredient from this list.)
>> >
>> > Marinated in olive oil, cumin, parsley, garlic, chile flakes, salt and then
>> > grilled.
>> >
>> > Browned in a ripping hot skillet and then finished in the oven on a bed
>> > of bread dressing (I freeze the Thanksgiving leftovers just for this
>> > purpose).
>>
>>
>> My favourite is to rub thin cut chops with a mixture of salt, pepper,
>> garlic powder, oregano and chopped fresh mint. Let them sit for an hour
>> and then give them a minute or two over a hot grill.
>
>What I forgot to say was "cook to no more than medium". I like to see
>a little pink in the middle of my pork chop.
>
>Cindy Hamilton

terrific looking. I like the pink inside. Great sprouts.
Janet US

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.

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

Sqwertz wrote:


> [Piggybacking due to aioe killfile]
>
> Default User Brain? Talk about a blast from the past. Or have I just
> missed all his posts because a lot of us have AIOE killfiled?

Someone will need to reply to this I suppose to make it visible.

I have been away. Back in 2011, time was getting tight, so when I
bought a new computer I elected to go pretty much cold turkey on
usenet. I let my NIN subscription lapse and didn't set up a newsreader.
Occasionally I'd read or post through Google Groups, mostly in
rec.arts.sf.written.

My free time has expanded by 40 hours or so per week now that I'm no
longer a productive member of society. I'm trying out reestablishing
usenet.

I read about the problems with trolls using AIOE. Unfortunately that's
what I have set up. I have a subscription to Eternal September, but I'd
have to go find the login info because that requires credentials.



Brian

On Monday, February 12, 2018 at 3:48:03 PM UTC-10, Default User wrote:
>
> Someone will need to reply to this I suppose to make it visible.
>
> I have been away. Back in 2011, time was getting tight, so when I
> bought a new computer I elected to go pretty much cold turkey on
> usenet. I let my NIN subscription lapse and didn't set up a newsreader.
> Occasionally I'd read or post through Google Groups, mostly in
> rec.arts.sf.written.
>
> My free time has expanded by 40 hours or so per week now that I'm no
> longer a productive member of society. I'm trying out reestablishing
> usenet.
>
> I read about the problems with trolls using AIOE. Unfortunately that's
> what I have set up. I have a subscription to Eternal September, but I'd
> have to go find the login info because that requires credentials.
>
>
>
> Brian

For Eternal September, you have to set your server settings to "always request authentication when connecting to server" or some other words to that effect. Good luck!

dsi1 wrote:

> On Monday, February 12, 2018 at 3:48:03 PM UTC-10, Default User wrote:

> > I read about the problems with trolls using AIOE. Unfortunately
> > that's what I have set up. I have a subscription to Eternal
> > September, but I'd have to go find the login info because that
> > requires credentials.

>
> For Eternal September, you have to set your server settings to
> "always request authentication when connecting to server" or some
> other words to that effect. Good luck!

My dead computer knows how to set it up and the credentials and all.
But it's not talking.


Brian

On Monday, February 12, 2018 at 4:01:26 PM UTC-10, Default User wrote:
> dsi1 wrote:
>
> > On Monday, February 12, 2018 at 3:48:03 PM UTC-10, Default User wrote:
>
> > > I read about the problems with trolls using AIOE. Unfortunately
> > > that's what I have set up. I have a subscription to Eternal
> > > September, but I'd have to go find the login info because that
> > > requires credentials.
>
> >
> > For Eternal September, you have to set your server settings to
> > "always request authentication when connecting to server" or some
> > other words to that effect. Good luck!
>
> My dead computer knows how to set it up and the credentials and all.
> But it's not talking.
>
>
> Brian

You have forgotten how to log on?

On Mon, 12 Feb 2018 19:14:29 -0600, Sqwertz >
wrote:

>On Mon, 12 Feb 2018 13:33:14 -0800 (PST),
>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.
>
>[Piggybacking due to aioe killfile]
>
>Default User Brain? Talk about a blast from the past. Or have I just
>missed all his posts because a lot of us have AIOE killfiled?
>
>Anyway...
>
>Shake and Bake, Baby! If not the box mix, then seasoned, egg washed,
>pankoed, and fried in shallow oil, and topped with gravy. Like So:
>
>https://www.flickr.com/photos/sqwert...9117/lightbox/

Chops look fine but sprouts with onyuns is definitely TIAD... any
cruciferous veggie with onyuns is TIAD... only backwoods hillybillys
add onyuns to slaw... those onyuns would have been much nicer with
carrots and peas draped with bechamel, dusted with a wee **** hair of
nutmeg. Brussels go very well with buttered egg noodles... then
delete those turdy looking spuds... those fercocktah spuds look zactly
like a skunk defecated on his plate... presentation is not the dwarf's
forte.

ost writes:
>On Mon, 12 Feb 2018 21:54:56 -0500, wrote:

>>>https://www.flickr.com/photos/sqwert...9117/lightbox/
>>
>> Chops look fine but sprouts with....
>
><yawn> You have me confused with somebody who considers your opinions
>worthy of any consideration. I can't imagine who that would be,
>though.

Julie's gardener?

On 2/12/2018 8:14 PM, Sqwertz wrote:
>
> Shake and Bake, Baby! If not the box mix, then seasoned, egg washed,
> pankoed, and fried in shallow oil, and topped with gravy. Like So:
>
> https://www.flickr.com/photos/sqwert...9117/lightbox/
>
> -sw
>
That looks good!

Jill

On 2018-02-12 4:04 PM, 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?
>
>

Grilled... charcoal or on a gas grill. They are delicious.

"Default User" > wrote in message
news
>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

I just use salt, pepper and pan fry.

On Monday, February 12, 2018 at 11:04:25 AM UTC-10, 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

I like to fry a chop like a steak, after a dredging in flour. I don't have time for anything fancy.

"dsi1" wrote in message
...

On Monday, February 12, 2018 at 11:04:25 AM UTC-10, 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

I like to fry a chop like a steak, after a dredging in flour. I don't have
time for anything fancy.

==

I always sous vide thick chops. I then brown them in a very hot pan.
Yum)

On Tuesday, February 13, 2018 at 12:39:46 AM UTC-10, Ophelia wrote:
>
> I always sous vide thick chops. I then brown them in a very hot pan.
> Yum)

Yum indeed. I could go for some right now. I have cooked chops that way. Mostly, it would be on Sundays when I got the time to babysit chops. It's a wonderful thing - a pork chop.

"dsi1" > wrote in message
...
> On Tuesday, February 13, 2018 at 12:39:46 AM UTC-10, Ophelia wrote:
>>
>> I always sous vide thick chops. I then brown them in a very hot pan.
>> Yum)
>
> Yum indeed. I could go for some right now. I have cooked chops that way.
> Mostly, it would be on Sundays when I got the time to babysit chops. It's
> a wonderful thing - a pork chop.


Yes, I am doing mine like that next, thick ones.

Cheri

On 2018-02-13 3:12 PM, Cheri wrote:
> "dsi1" > wrote in message
> ...
>> On Tuesday, February 13, 2018 at 12:39:46 AM UTC-10, Ophelia wrote:
>>>
>>> I always sous vide thick chops.Â* I then brown them in a very hot pan.
>>> Yum)
>>
>> Yum indeed. I could go for some right now. I have cooked chops that
>> way. Mostly, it would be on Sundays when I got the time to babysit
>> chops. It's a wonderful thing - a pork chop.
>
>
> Yes, I am doing mine like that next, thick ones.
>


I keep telling you guys you should try my method for thin chops. My
father was not much of a meat eater and it was the first time I ever saw
him help himself to seconds of meat. Everyone else who has had them
loved them. They are quick and easy and turn out tender and tasty.

Start with thin loin chops. Mix salt, pepper, dried garlic some oregano
and finely chopped fresh mint leaves. Rub the mixture into both sides
of the chops and let them sit for an hour. Then grill them on direct
heat for about one minute per side.

"dsi1" wrote in message
...

On Tuesday, February 13, 2018 at 12:39:46 AM UTC-10, Ophelia wrote:
>
> I always sous vide thick chops. I then brown them in a very hot pan.
> Yum)

Yum indeed. I could go for some right now. I have cooked chops that way.
Mostly, it would be on Sundays when I got the time to babysit chops. It's a
wonderful thing - a pork chop.

=

Oh yes <g>

On Tuesday, February 13, 2018 at 10:49:01 AM UTC-10, Ophelia wrote:
>
> =
>
> Oh yes <g>

The hole in the wall down the street used to serve great pork chops. My chops were probably better but having a third party make it was okay with me. When I walked in the gal used to look at me and say "pork chop!"

On 2/12/2018 4:57 PM, l not -l wrote:
> On 12-Feb-2018, "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?

> Braised; smothered in onion gravy.

That's the one for me! Lightly pan fried first, dredged in seasoned
flour then braised in onion gravy until tender. Served with mashed
potatoes.

Jill