What say y’all? What’s your favorite way to prepare chops. No grill or smoker available. I’m still on “hiatus” until the fires are under control. We are not in danger, I just don’t want to disrespect. These are gorgeous chops!
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Blackened pork chops are always a great way to do em! -
These are a favorite of mine:
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How about a pork parmesan preparation ala Brian Lagerstrom's chikkin parm recipe?
I just watched that one, and I've only eaten 3 pieces of bacon today, so I'm... hungry. lolComment
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I’m, thinking parmesan crusted in the oven, served with sautéd mushrooms. A nice white wine wouldn’t hurt either.Comment
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Crock pot on low with cream of mushroom sauce, with carrots and potatoes. Usually 4 to 6 hours.Comment
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I may be late, however, my folks didn't have a functional grill that could cook low and slow, so I did a "reverse sear" using the oven at 225 and then finished the cook on the grill one night with reverse seared pork chops and another night with steak. Was delicious. Sure missed some of the smoke and charcoal flavors, however, was still tender and delicious.
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SheilaAnn, My favorite finishing salt is Murray River from Australia. It's more bougie than Maldon since it's double the price! I was blessed to do a bunch of food shows and I picked Murray River out of a whole tasting line up. My favorite every day salt is Redmond Real Salt out of Utah.
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Late to the party.
you didn’t say how thick they were. That would dictate.
if 3/4” or less, they would get a blackening rub, and turned and burned in a pan. Or a panko breading and fry.
if thicker, that’s brine time, with the blonder brine from the free site, and then either SV and sear, or a oven based sear and bake or bake and sear.Comment
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Potkettleblack I sure didn’t, huh? If memory serves, they were about “2 fingers” thick. They turned out great…. I also realized I should have taken a picture after I cut into it.
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