Need Help With Som Poke-Chops

originally posted by: Greathouse
a reply to: PageLC14

Don't forget the Beano or you will report on the backside about this thread. Lol

Beano is of the Devil.
Half the fun of eating the magical fruit is the magical toots.

a reply to: skunkape23

True true, isn't it great to toot and then hold the blanket over the old ladies head!!! Lol

originally posted by: Greathouse
a reply to: skunkape23

True true, isn't it great to toot and then hold the blanket over the old ladies head!!! Lol

Especially when you throw some pork chop in the cauldron.
If you get the proper ratios it smells like delicious bacon frying.

Jeezus! I'm trying to cook here guys!


a reply to: skunkape23

Whichever prep you decide upon, whatever you do, you must brine them first to keep them juicy nd not drying out while cooking.

1. Add warm water to a bowl large enough for both chops to be submerged
2. Continuously stir salt into the warm water until it stops dissolving.
3. Carefully submerge the chops in the brine, cover, and place in fridge for at least 2 hours.

4. Once the time is up, take them out of the brine and rinse lightly under running water to remove the surface salt.
5. Pat dry with paper towels (or equivalent)

The brine step will help keep the meat juicy, and retain the moisture while it cooks.

You could put them In a baking dish, sprinkle with pepper, salt and lemon pepper. Rub with olive oil....if you have a lemon,slice it pinwheel style and put a slice on each chop. ...cover with tin foil and bake at 350 until done to your temp you like. ( usually about 30-40 min)... Take out of oven and Let rest in their own justice for a few minutes before removing from baking dish.

originally posted by: PageLC14
Jeezus! I'm trying to cook here guys!


a reply to: skunkape23

Chops!! I added onions to the pan...I think it will be good...

Don't just eat it.
Eat the hell out of it.

Soak them in some sugar and salt water (heat water, add few tablespoons salt and sugar; disolve; cool; soak), for maybe 20-30 minutes or as long as you want.

Toss them in a frying pan on medium heat and flip after it's about halfway cooked on one side.

Serve with salt and pepper!

I skipped the peas part. Mainly because I don't have any butter So just the chops, beans and corn bread. Waiting on corn bread now...


a reply to: skunkape23

originally posted by: PageLC14
I skipped the peas part. Mainly because I don't have any butter

So just the chops, beans and corn bread. Waiting on corn bread now...


a reply to: skunkape23

Save any drippings you may have. Pork drippings are every bit as good as butter for dipping corn bread in.

Ending result. And very tasty indeed! Thank you all for the input! I will come back to this thread for future poke-chop meals!

Anyone have a good stuffed pork chop recipe?

Hope it came out delicious and filling and you enjoy.

get a bowl of soy sauce and put the chops in that, then put the bowl in the nuker, and nuke it till you can eat the meat and not have to gnaw at it.

well.. thats what we did years ago as poor bums in a flat. it was not good.. maybe not the best way to cook them...

but we also had a perpetual stew too.. if that's any indication of our diet at the time. everything left over went into it.

How am I still alive?

a reply to: PageLC14

I would use the Lemon Pepper myself.It makes yummy chops. Just rub a light coating of oil on them and sprinkle with the Lemon Pepper all over.Rub it in a little to scratch the surface and let in the seasoning. Let sit for at least 2 hours,then pan fry them on medium high heat to brown both sides.Cook only until no longer pink inside.I always cut one open,the largest to check. Ta da,your done.

originally posted by: Akragon
a reply to: PageLC14

Go to the grocery store in the bread section and buy yourself some Italian bread crumbs...

There are kinds with parmesan cheese in them, those would be preferable...

Toss the chops in the bread crumbs... Salt and pepper on top...

325 degrees for 30 mins depending on the thickness of the chops

Simple, easy... and delicious!

When you mentioned breadcrumbs there, I instantly thought of my schnitzel. I use 2 or 3 pork tenderloins, cut in about 2" sections and I hammer them, fold them, hammer them again, fold them again, hammer them again, fold them again. Each time I fold them, I put in a little paprika, garlic powder and tumeric. Then I take the breadcrumbs and mix them with garlic and onion powder as well as a little pepper. I make a dip of eggs and a little milk, dip each piece and then coat it in bread crumbs. Then I just bake them until they go nice an light brown at about 350F. Usually before I bake the schnitzel though, I have a raft of roast potatoes in the oven that are cooking in a little olive oil on the bottom of the pan, but I boil the potatoes first as it brings the cooking time down and makes it easier to control the browning/drying out. Funny, I actually enjoy cooking sometimes ;-)

Next week - Shrimp stuffed rainbow or speckled trout with chives and onions in a rose garlic sauce ;-)

Cheers - Dave

a reply to: Dimithae

Exactly how Russian trainsplants make them!!!! They call it Kremlin pork!!!