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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 09-28-2005, 11:08 PM   #1
somebody shut me the fark up.
Bill-Chicago's Avatar
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
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Default Pork Chops

Share your favorite pork chop recipe here

I like mine using a honey glaze

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Old 09-28-2005, 11:32 PM   #2
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Thick cut. Grilled hot. Treat em like a fine beef steak.
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Old 09-29-2005, 12:17 AM   #3
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Location: patchogue, n.y.

i like them thick cut too, then basted in mango chutney and grilled. also i will rest them in a tray covered with tin foil, then slice them and let them re-soak their own juices. if there is any leftovers i like to make cuban sandwiches the next day.
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Old 09-29-2005, 12:22 AM   #4
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I use frozen concentrated OJ and a favorite hot sauce as a glaze.

If cooking indoors, I like em' dredged in flour, then egg, then dredged in crushed salt & vinegar potato chips. They should be allowed to then rest for a bit to let the coating set so it won't peel off when it's cooked. Pan fried and then finish off in the oven.
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Old 09-29-2005, 12:29 AM   #5
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Im with kevin...

hot grilled. simple. Maybe some herbs rubbed on first and brushed with italian dressing.
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Old 09-29-2005, 05:59 AM   #6
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Grilled with either:

a) A grind of pepper
b) A brush with crushed garlic
c) Smeared with apple reduction (heat chopped apples in a saucepan over low heat with a little water, sugar, lemon juice and then mash with fork! - If you're feeling fancy half cinnamon stick can be added to the pan and removed before mashing)
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Old 09-29-2005, 07:26 AM   #7
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Location: Islip NY

I like mine at 1:30
enough of that
i like mine thick cut as well but i use Italian bread crumbs after i dredge
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Old 09-29-2005, 07:28 AM   #8
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Join Date: 07-08-05
Location: Ocoee, Fl

what Kevin said.

Thick or double cut, bone in if possible.
I mostly just season with a little kosher salt and grill.

for variation:
rub with a little evoo [Rachel Ray mod], some crushed garlic, and finely chopped fresh rosemary. Put in ziploc and allow to mellow on counter for a while. then grill.
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Old 09-29-2005, 07:32 AM   #9
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Ok, if you just have to cook them inside and are trying to lo carb it;

dredge them in a mixture of crushed pork rinds and finely grated fresh parmesan cheese. Fry as usual.
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Old 09-29-2005, 07:36 AM   #10
somebody shut me the fark up.
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Location: Port Saint Lucie, FL

I like thin cut. Working on a good pork chop seasoning right now at least once a week.

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Old 09-29-2005, 07:39 AM   #11
somebody shut me the fark up.
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Location: Clearwater, FL

Thin cut and fried for breakfast!

Thick cut and grilled for dinner. Nothing special as far as seasoning - I do use my Jaccard tenderizer on them before grilling.
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Old 09-29-2005, 07:55 AM   #12
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Med thick, soy sauce base marinade, grill on searing hot grates with pineapple slices and served with coconut milk rice with bits of hot peppers.
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Old 09-29-2005, 07:58 AM   #13
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Pan Fried light flower or Zanaran crust smothered in tomato gravy made from drippings and fresh tomatoes! For breakfast any time of the day or night. Grits and bread of choice.
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Old 09-29-2005, 08:14 AM   #14
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Mustard-curry marinade, then grilled. I like to slice and grill a couple of apples as an accompaniment.

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Old 09-29-2005, 08:35 AM   #15
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White wine and pan drippings = great sauce and then toss in some mushrooms
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