Pork Chops - Page 2

Ron_L · 09-29-2005, 08:16 AM

I love this place! Look at the variety of pork chop preperations! Here's my favorite...

This is from The Embers restaurant in Mt. Pleasant, Michigan. The original recipe is here...

http://www.theembersdine.com/porkchop.pdf

THE EMBERS ORIGINAL ONE POUND PORK
CHOP

MARINATING SAUCE:

2 c. soy sauce
1 c. water
1/2 c. brown sugar
1 tbsp. dark molasses
1 tsp. salt

Take soy sauce, water, brown sugar, molasses, and salt. Mix together and bring to a boil. Let cool. Put chops in a pan or large zip-top bag. Pour the sauce over the pork chops and let stand overnight in the refrigerator. Next day take pork chops out of the sauce, place in baking pan, and cover tightly with foil. Put in 375 degree oven and bake until tender, about 2 hours. While chops are baking, combine all red sauce ingredients in heavy saucepan or double boiler.

RED SAUCE:

1/3 c. water
1 (14 oz.) bottle Heinz Catsup
1 (12 oz.) bottle Heinz Chili Sauce
1/2 c. brown sugar
1 tbsp. dry mustard

Dilute dry mustard, sugar and water together leaving no lumps. Bring all ingredients to a slight boil. The red sauce is finished. After chops are tender, remove from oven and dip in the red sauce. Take chops after dipping and place in baking pan. Bake for 30 minutes in 350 degree oven or until slightly glazed. Marinating sauce and red sauce can be reused if brought to a boil and stored in refrigerator or frozen. For an extra flavor, keep at room temperature until you are ready to put on charcoal pit or grill, have grill as high as possible from coals; not a large bed of coals is needed. Place finished chops on grill, let cook slowly; a little blacking does not hurt chops and the grilling should not take more than 15 minutes. Then, you're ready to try your own version of the famous Embers One Pound Pork Chop.

Total prep time is long, but its really very simple, and the chops will knock you socks off!

midnight · 09-29-2005, 08:43 AM

I like mine lightly seasoned and fryed in a pan with sliced mango, a shot of peach schnapps, and a dabb of worchstshire sauce.

Bill-Chicago · 09-29-2005, 09:05 AM

Pretty good thread.

Like Kevin and Phils thoughts, thick cut grilled high, but wouldnt it be awesome with Mista's rub?

Now I'm hungry too

got 4 thawing for tonight.

Going in the oven with a glaze of 1/2cup each butter, soy sauce, bbq sauce,while I mow the lawn.

CarbonToe · 09-29-2005, 09:19 AM

......Hungry...........

icemn62 · 09-29-2005, 11:25 AM

Quote:

Originally Posted by willkat98

Pretty good thread.

Like Kevin and Phils thoughts, thick cut grilled high, but wouldnt it be awesome with Mista's rub?

Now I'm hungry too

got 4 thawing for tonight.

Going in the oven with a glaze of 1/2cup each butter, soy sauce, bbq sauce,while I mow the lawn.

Told the wife I wanted bacon burgers for dinner tonight, but now I have a different idea..

brdbbq · 09-29-2005, 11:36 AM

Like my chops with Rasberry Chipotle glaze. Knock your dick in the dirt good and with the Pecan wood that much better.

rbinms33 · 09-29-2005, 12:44 PM

Indoors.....my wife cooks them in a skillet of brown gravy for several hours breaking them down until they're fork tender. Serve with mashed taters and you've got a meal!

In the smoker.....I sprinkle a dry rub over them and then slather them in habanero jelly before putting them in.

On the grill.....just lemon pepper.

Qczar · 09-29-2005, 04:55 PM

Quote:

Originally Posted by Ron_L

I love this place! Look at the variety of pork chop preperations!

Creativity fuels the necessity for invention.

Being hungry does`nt hurt either.

Ron_L · 09-29-2005, 08:38 PM

Quote:

Originally Posted by Qczar

Creativity fuels the necessity for invention.

Getting a little philosophical there, Qczar...

Quote:

Originally Posted by Qczar

Being hungry does`nt hurt either.

Nice recovery!

Bill-Chicago · 09-30-2005, 07:40 AM

Lawn needed a mow, so I needed to do the chops unattended (in the oven)

2/3 stick butter
1/4 cup Soy Sauce
1/2 cup bbq sauce
2 tbs hot sauce
1tbs molasses

Melt butter and add the rest. keep stirring till hot.

Small casserole dish (3 boneless chops this time) spray, and cover chops with mixture

350* for an hour, spoon pan glaze back over chops when serving.

Damn good eating.

(works on wings and chicken breast too)

scottyd · 09-30-2005, 09:31 AM

I like mine on a plate thick cut, cooked to the juicy point of no return. so Please share.
Man am I getting the Q urg.

Neil · 09-30-2005, 09:55 AM

Thick cut, bone in, smoked till tender then grilled.

Arlin_MacRae · 09-30-2005, 10:23 AM

"Iowa chops" 1 1/2" thick. Grilled over coals and drizzled with beer to keep 'em moist.
So juicy they squirt when you slice into them.

smokeyy · 09-30-2005, 01:01 PM

1 1/4" thick bone-in sprinkled with rub, heavy hickory smoke for 1/2 hour then grilled to finish and while i wait a few cold ones

dapittboss · 09-30-2005, 01:59 PM

Quote:

Originally Posted by rbinms33

Indoors.....my wife cooks them in a skillet of brown gravy for several hours breaking them down until they're fork tender. Serve with mashed taters and you've got a meal!

In the smoker.....I sprinkle a dry rub over them and then slather them in habanero jelly before putting them in.

On the grill.....just lemon pepper.

My wife makes them like that, too. Great with mashed potatos. I like to grill them with some garlic salt and lemon pepper, and sometimes a little BBQ sauce.

09-29-2005, 08:16 AM	#16
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	I love this place! Look at the variety of pork chop preperations! Here's my favorite... This is from The Embers restaurant in Mt. Pleasant, Michigan. The original recipe is here... http://www.theembersdine.com/porkchop.pdf THE EMBERS ORIGINAL ONE POUND PORK CHOP *MARINATING SAUCE:* 2 c. soy sauce 1 c. water 1/2 c. brown sugar 1 tbsp. dark molasses 1 tsp. salt Take soy sauce, water, brown sugar, molasses, and salt. Mix together and bring to a boil. Let cool. Put chops in a pan or large zip-top bag. Pour the sauce over the pork chops and let stand overnight in the refrigerator. Next day take pork chops out of the sauce, place in baking pan, and cover tightly with foil. Put in 375 degree oven and bake until tender, about 2 hours. While chops are baking, combine all red sauce ingredients in heavy saucepan or double boiler. RED SAUCE: 1/3 c. water 1 (14 oz.) bottle Heinz Catsup 1 (12 oz.) bottle Heinz Chili Sauce 1/2 c. brown sugar 1 tbsp. dry mustard Dilute dry mustard, sugar and water together leaving no lumps. Bring all ingredients to a slight boil. The red sauce is finished. After chops are tender, remove from oven and dip in the red sauce. Take chops after dipping and place in baking pan. Bake for 30 minutes in 350 degree oven or until slightly glazed. Marinating sauce and red sauce can be reused if brought to a boil and stored in refrigerator or frozen. For an extra flavor, keep at room temperature until you are ready to put on charcoal pit or grill, have grill as high as possible from coals; not a large bed of coals is needed. Place finished chops on grill, let cook slowly; a little blacking does not hurt chops and the grilling should not take more than 15 minutes. Then, you're ready to try your own version of the famous Embers One Pound Pork Chop. Total prep time is long, but its really very simple, and the chops will knock you socks off! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

09-29-2005, 08:43 AM	#17
midnight Full Fledged Farker Join Date: 10-17-03 Location: small town South Dakota Name/Nickname : Todd	I like mine lightly seasoned and fryed in a pan with sliced mango, a shot of peach schnapps, and a dabb of worchstshire sauce. __________________ Some people are like Slinkys, they are good for nothing but can still bring a smile to your face when you push them down the stairs. Down to one lonely ol' Bandera.

09-29-2005, 09:05 AM	#18
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	Pretty good thread. Like Kevin and Phils thoughts, thick cut grilled high, but wouldnt it be awesome with Mista's rub? Now I'm hungry too got 4 thawing for tonight. Going in the oven with a glaze of 1/2cup each butter, soy sauce, bbq sauce,while I mow the lawn. __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

09-29-2005, 09:19 AM	#19
CarbonToe is One Chatty Farker Join Date: 09-07-05 Location: Shoreham-by-Sea, UK	......Hungry........... __________________ Surf'n'Smoke BBQ Team

09-29-2005, 12:44 PM	#22
rbinms33 is One Chatty Farker Join Date: 08-11-03 Location: Coldwater, MS (just south of Memphis)	Indoors.....my wife cooks them in a skillet of brown gravy for several hours breaking them down until they're fork tender. Serve with mashed taters and you've got a meal! In the smoker.....I sprinkle a dry rub over them and then slather them in habanero jelly before putting them in. On the grill.....just lemon pepper. __________________ Richie Perfect Smoke BBQ Team Pork Me Baby BBQ Team Coldwater, MS (just south of Memphis) KCBS CBJ #7595 NB Bandera Mod E Custom Drum Smoker 18" Weber Smoky Mountain Weber Kettle One Touch Silver

09-29-2005, 11:36 AM	#21
brdbbq Quintessential Chatty Farker Join Date: 12-05-03 Location: Mt Carmel IL	Like my chops with Rasberry Chipotle glaze. Knock your dick in the dirt good and with the Pecan wood that much better.

09-30-2005, 07:40 AM	#25
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	Lawn needed a mow, so I needed to do the chops unattended (in the oven) 2/3 stick butter 1/4 cup Soy Sauce 1/2 cup bbq sauce 2 tbs hot sauce 1tbs molasses Melt butter and add the rest. keep stirring till hot. Small casserole dish (3 boneless chops this time) spray, and cover chops with mixture 350* for an hour, spoon pan glaze back over chops when serving. Damn good eating. (works on wings and chicken breast too) __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

09-30-2005, 09:31 AM	#26
scottyd is One Chatty Farker Join Date: 07-21-05 Location: South Dakota	I like mine on a plate thick cut, cooked to the juicy point of no return. so Please share. Man am I getting the Q urg. __________________ [FONT=Arial Black][SIZE=3]SCOTTY D[/SIZE][/FONT] [SIZE=1][FONT=Arial Black][COLOR=red][SIZE=2]SCOTTY D'S BUILT FOR BBQ[/SIZE] [/COLOR][/FONT][/SIZE] [B]LANG 84[/B] [B]STUMPS 223[/B] [B]STUMPS CLASSIC[/B] [B]STUMPS PLATNUM BEING BUILT NOW[/B] [B]WEBER KETTLE GOLD[/B] [B]YOUR SILENCE WILL NOT SAVE YOU[/B]

09-30-2005, 09:55 AM	#27
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	Thick cut, bone in, smoked till tender then grilled. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

09-30-2005, 10:23 AM	#28
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	"Iowa chops" 1 1/2" thick. Grilled over coals and drizzled with beer to keep 'em moist. So juicy they squirt when you slice into them. __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

09-30-2005, 01:01 PM	#29
smokeyy On the road to being a farker Join Date: 12-23-04 Location: Rochester NY	1 1/4" thick bone-in sprinkled with rub, heavy hickory smoke for 1/2 hour then grilled to finish and while i wait a few cold ones

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