Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Great Looking Pork Chop Recipe

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Great Looking Pork Chop Recipe

    This looks really good. Going to have to try it. Might smoke the pork chops just a bit before going over direct heat and glazing with sauce.

    Wine Spectator may be a lot of things, but their recipes are generally great. :-)

    ​​​​​​Labor Day Pork Chops

    #2
    Definitely looks like it is worth a try!

    Comment


      #3
      I like his Spaetzle recipe, too. May have to try it out and see if it is better than mine :-)

      Comment


        #4
        Wow... where have I seen someone use maple syrup, sherry vinegar, and chile as a glaze for a heritage pork chop... I have no idea where I've seen that before...

        Click image for larger version

Name:	Smoked Chops.jpg
Views:	105
Size:	56.2 KB
ID:	215720

        Oh yeah... it's ME.

        The addition of fish sauce is interesting, but since I wet brine prior to cooking, and then rub, and then smoke, I'm not sure I need the fish sauce in the glaze.

        Comment


        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Yeah, 5 S method, PKB modification: Select (high quality chops), Salt (with Blonder brine), Season (MMD), Smoke (do essentially a smoky reverse sear), Sauce (my maple-sherry vin-chile glaze). A marriage of four or five people's pork chop technique.

        • ecowper
          ecowper commented
          Editing a comment
          That's how I cook pork chops as well. I hadn't seen your sauce before :-). I do like his mostarda and spaetzle recipe.

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          yeah, I might look at doing a mostarda with the oil, rather than the dijon. I think potato dominoes instead of the spaetzle for around here.

      Announcement

      Collapse
      No announcement yet.
      Working...
      X
      false
      0
      Guest
      Guest
      500
      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      {"count":0,"link":"/forum/announcements/","debug":""}
      Yes
      ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
      /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here