Best way to prepare Pork chops - my own creation

So you take the pork chops a day before you plan to eat them, give them a wash in cold water to get any weird packaging bugs off them, pat them down with clean kitchen paper towels.

Then roll out a long piece of cling film (plastic wrap if you are american). Make sure theres enough film to roll the chops up many times. Id say the width of the chop plus one for each then half as much again (probably should add pics next time i make this).

Then light spinkle a small amount of salt and pepper, then a light sprinkle of: coriander or cumin if you like a bit of a bite or curry/chilli powder, dill, rosemary, garlic (garlic salt or garlic paste smudged over the film), sage, thyme and parsley. Now dont use all of those, just the ones you are most fond of.

Then drizzle a small amount of olive oil over the film and the herbs, grab a spoon or use a finger and just mix it up a bit so the mixture is covering one half of the cling film.

Then lay the chops, with a chops width of space between each on the mix on the cling film, then add all the same ingredients ontop, again light amounts, dont drown the chops in it on top of the laid out chops. You then flip the chops over with the film, one after the other so each chop has herb mix on both sides and separated by the folds in the film, fold in the ends before you get to the non herb end, and then continue to foled it all up so its all sealed and nothing can leak. place in fridge till the next day.

When you are ready to cook, cook as you would, grill, oven or pan fry - all good.

This leaves a deep remaining flavor through the meat when most of the herbs are burned/cooked/baked off the outside, they taste great.

I like mine with a bit of gravy, garden veg like carrots, broccoli, baby sweetcorn, green beans etc - and a baked potato/sweet potato.

Its cheap, tastes great like somthing you'd pay 5x as much for it a restaurant. You can use this method hours before cooking, but a full day or more really helps get all those lovely flavors in the meat. The cling film really helps to stop any oxidization of the meat and forces the oil and herbs and seasoning into the meat.

This might be obvious or done before, but ive been perfecting this for a few years, if you got any tips to improve this method i want to know!!!!

B

a reply to: Biigs
Mmm! That has made me hungry, but it's all good as I'm just about to leave for a Sunday roast at my mates house.
Nice one, I might try that this week.

If you want to make it the same day, you can prick the chops lightly, not too deep, with a thin fork (you dont want the holes to big or the juices escape too easy when it cooks).

This lets the oil soaked in the herbs seep into the meat faster, if you enjoy crispy edges on the fat dont do this; but if you like the meat moist you can wrap each chop up in foil much like a baked potato - this stops the juices escaping and keeps the meat very juicy, you will need to bake a little longer (do NOT grill or fry in foil, oven baking only on this one).

oh one more thing:

The one-day-before-cling film-season-wrapping technique works well with most meats.

Spicy chicken breasts (chilli, paprika, garlic genral seasoning), beef steaks (heavy pepper seasoning) - both with a very small amount of olive oil to aid the seasoning/herbs/spices proliferation and saturation.

It probably works will with lamb too, but i wouldnt know because i absolutely hate it!

a reply to: Biigs

I was about to suggest cumin but you beat me to it. It has a fantastic aroma and taste and it will always have a spot in my spice rack.

Try adding Worcestershire sauce, I swear that stuff is ambrosia. It makes a great base for a marinade as well.

Sounds very good.....and a good idea for boneless chicken breasts, too!!!!!!!!!!!!!

I'm awful with cooking pork chops.
When pan frying...I never know when they are done.
When baking....they usually come out tough and dry.

Any suggestions???

a reply to: DontTreadOnMe

I find the best method for chops is grilling, flip every 4-5 minutes for 15-20 minutes on a high heat, i always like to make sure they are done so i cut the one i plan to eat, slice a inch or to in to the edge, it will open up due to the tension by the contracting meat and you will be able to see.

Baking is a bit more tricky, but generally a foil wrapped chop will cook as fast as a non foil wrapped baked potato, so 30 mins (after a quick blast in the microwave to get things started on the spud). I dont wrap my spuds as i like a crispy skin.

Frying again is tricky, im not fussy about appearance so i dont mind cutting my chop open to check. Generally 20 minutes with a good heat is enough to cook, but really you just have to cook a load and sort of get used to it. Plus pork loins cook faster than chops by about 20% and a really thick chop usually needs a bit more.

As im into the crispy edges, cook on the same heat as normal but just a little longer, do not get tempted to use a higher heat for less time!!!! Once they are done and you know they are and want to crispyfy (is that a word?), you can crank up the heat for the last 5 mins.

Dont you just love it when things line up!!!

My girlfeind just came in with two pork loins for tomorrow!!! AWESOME i prepped them and took some piccys for you

This was a basil, parsley, (small amount) salt, pepper and garlic salt granules + dash of olive oil.

Prepping


seasoning


Wrapping


Done and ready for refrigeration till tomorrow!!

a reply to: Biigs

Thanks for the guidelines!!!!

I like pan frying, as it doesn't heat up the house like the oven does.
And, I have found a bigger frying pan was needed to do the job with other meats.
I bought this 12 inch stone earth npan and so far really love cooking with it.

We prefer chops....as the loin meat is too dry most of the time....a little fat is good for you, I say
ETA
Although those loins in your demo do look pretty dam good!!

You could add a fruit to the mix, such as placing slices of apples on the oil herb mixture and let that sit for the day with the pork chops. Then when you go to cook the pork chops you can cook the apples along with it and make a nice chutney.

Berries also work well.

If you use citrus fruits make sure you don't let it sit for more then a day because the acid in them will cook the chops.

originally posted by: ChefSlug
You could add a fruit to the mix, such as placing slices of apples on the oil herb mixture and let that sit for the day with the pork chops.

I had thought of adding some fruit but for some crazy insane reason apples never came to mind, DUURRR. That sir is an excellent idea!

I think some thin slices top and bottom in the wrap would add a very nice flavor boost, i normally have apple sauce with pork join roasts, for some reason it never occurred to me to add apples to chops or loins.

+1 good man!

a reply to: Biigs

Sounds Yummy!

I will give this a try for next week's Sunday Dinner.

Just curious Biigs...do you have a specific olive oil choice, or any will do?

Thanks.



(Also the apples sound delicious. Makes the whole meal Fall feeling. And thanks for the addition of the pictures.)

a reply to: Missmissie173

I use light olive oil, a very light yellow color, the more syrupy darker greenish ones have too much olive flavor which isnt what you want, however you are using just enough to VERY lightly coat the meat and help the herbs release their flavors - you can use any oil really, i use olive a lot in cooking so i always have it around. Veg oil, sunflower, grape seed, sesame just dont use much as it wont matter. It also makes the very outside cook a little better due to transferring the heat better into the meat.

If you are worried you might use too much, you can use a pastry brush dipped in some to brush over the meat before placing on the seasoned film/plastic wrap - pouring directly can easily lead to a major splash down and a restart! i wont lie, ive done this before and its a pain in the butt!

So heads up on that one

a reply to: Biigs

Simplest and easiest way for thick cut pork chops (also works for chicken breasts) to come out tender, juicy and ooo so good.

Place your chops (or breasts) in a ziplock a couple hours before cooking, with a small amount of water and salt. Let the chops come to room temp as they salt cure. Immediately before cooking remove from bag and blot dry with a paper towel. Season both sides with pepper.

Heat a skillet (has to have a well fitting lid) up to medium to medium hot heat. Add olive oil (or oil of preference.. with olive oil you have to move pretty quick cause it will smoke) and then drop the chops in and let brown on one side. Will take a couple minutes.

Flip the chops, add 1/4 to 1/2 cup water (or chicken stock) and slam the lid on. Turn down to low and let sit for 20 minutes. Do not open the lid, do not flip again, do not disturb in any way.

After 20 or 25 minutes (depending on thickness) the chops are ready, and if you want to make a sauce, the makings are in the skillet. Or you can just serve it as au jus.
To make a sauce, remove the chops to rest, add a tablespoon or 3 of flour (depending on how much juice is there) to make your roux, after the roux is well mixed, add a stock (my preference) or water, (or wine and water) or milk to make your sauce. Heat up until thickened and voila'... a nice tasty sauce.

Lots of variations from this basic recipe: Add onions and garlic after flipping the chops. Add wine in place of water before putting on the lid. Add various spices or herbs as preferred at almost any stage (except during first side browning).

The key is the browning, followed by water or stock, followed by the lid and undisturbed until done. You will serve flavorful chops, tender and juicy.

originally posted by: bbracken677
...add a tablespoon or 3 (depending on how much juice is there) to make your roux...

I think you meant to say 'flour' here, correct?

a reply to: DontTreadOnMe

I hear you on the dry pork chop problem.

It took me years to figure this one out, but the trick is to undercook them. Cooking them until the pink is gone will guarantee a dry chop.

Pan fry 3-5 minutes on both sides (depending on thickness) over a very high heat (you want to sear the meat to hold in the juices), then set aside off of the heat with a tight lid on the frying pan (to hold in the moisture) and allow to sit for 5-10 minutes. The meat will finish cooking inside with just pure heat moisture.

Do not pierce the meat at any time during the cooking process or it will release all of its juices.

After trying this method a couple of times, you'll learn to figure out how long it takes to pan sear the chops (again depending on the type of chop you're cooking) just right before you need to take them off of the heat.

It's all trial and error unfortunately.

But I now have it down to a science... finally.

a reply to: bbracken677

Flip the chops, add 1/4 to 1/2 cup water (or chicken stock) and slam the lid on. Turn down to low and let sit for 20 minutes. Do not open the lid, do not flip again, do not disturb in any way.

Yes, cooking chops in sealed moisture after searing them works great.

Your suggestion is another great method to accomplishing that.

a reply to: AugustusMasonicus

Doh! yep! lol fixing now

Thanks!

a reply to: bbracken677

No worries. Didn't want to see someone botch your recipe since it was very comprehensive.

Line a large glass baking dish with tinfoil. Salt and pepper pork chops. Generously coat both sides of chops with sour cream. Dip both sides of chops in crushed Rice Krispies. Place in baking dish and cook at 350° for 50 minutes.