After church we took the whole family out to lunch and came home for the traditional Sunday Nap. After the Lovely Missus P&R Fan had been up there a looonnng time I went up to investigate. She advised she was NOT cooking supper, so I'm on my own. No problem. I went and got some Iowa Chops out of the freezer and put them in the oven. Made rice and peas too. Now, there's something else you have to have with pork chops. I look in the cupboard.....NO APPLESAUCE!!!

This just don't seem right.
Jim

Pork Chops & Apple Sauce.mp4 - YouTube

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Proverbs 14:7

What about milk gravy??? You can't have pork chops without milk gravy!!! Right?

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Pack light and cinch tight.

I don't really care for applesauce...so, to me, it isn't a necessity at all. Now, some macaroni and cheese, with some Ranch Style beans...those are necessities.

Oven ??
Batter them puppies up and fry em.
Gravy from the drippins over your rice.

On the "Q"

Sprinkle with onion salt & coarse ground pepper. No gas grill here, charcoal briquets only. When biquets are hot, lay a green fruit wood stick approx. thumb dia. & 8 in. long across the glowing briquets.

We're talking "Q" not grilled. No breading, no 'extra leal' & no oven cook'en.

I like steamed veggies as a side. I start with small red 'taters, 5 min. later I add baby carrots, 5 min. later to the steaming basket I top with onion, broccoli, & maybe zuccini. The trick is to time it all to be done without anything over cooked.

If I want bread, I make buttermilk bisquits!

Apple sauce is up there with minting peas, cooking carrots and drowning your meal in salt and other condiments before taking a bite. Just say NOOOO!!!

Chops are seasoned with garlic powder, onion salt and coarse black pepper.

Frying in a skillet with a whole medium onion sliced.

White lard is placed into the skillet, medium heat 5/6 electric stove, then pork chops are browned on one side (roughly 8 minutes). Chops are then turned to brown on the other side and the onions are placed on the top of them.

Once chops are browned on both sides add a little boiled water, let onions float in the mix, and then cover and reduce heat and let simmer for 10 minutes on each side or longer.

Note: When the boiled water is added it kicks up the browning which sticks to the pan and this ends up on the chops making them look really yummy.

When done the chops will be nice and juicy and tender with great flavor.

Mama labworms recipe.

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Doesn't hasta call me Johnson

You from Elkader? The only times I was ever served an Iowa Chop was at the Iowa Guzzi Rally in Elkader, served up by the Clayton County Pork Princess.

In addition to the excellent rally food, there are a lot of good places to eat in the area. One of my favorites is the St. Olaf Tap; they serve a tenderloin there that is about the size of a manta ray. The Gunderburger is another worthy destination.

If you grill'em you need to wrap them with bacon it really brings out the pork flavor.

Prior to cooking, take three fingers of Bourbon (internally). afterwards the applesauce won't matter.

I always use a Weber dry rub on them about an hour before grill time. Wrap them in bacon, as described above, grill with some corn on the cob. The wife makes some fried potatoes and crescent rolls. Man I'm hungry and it's only 940am

I love applesauce, but never serve it with pork chops. It's my belief that the first person to serve applesauce with pork chops did so because the chops were so dry as to be inedible. There is no need for this. I season my chops (preferably about 3/4" or thicker) then put 'em on the grill, five minutes on one side, four on the other. Then I serve 'em up with potatoes, peppers and onions fried up in a little bacon grease. Vegetables vary, but broccoli is a favorite. If you're cooking them until they are dry, you are doing it wrong. They're safe at 145F and still juicy, flavorful, and most importantly, chewable.

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Season chops with salt, garlic powder and pepper. Dust with flour. Brown on both sides in bacon grease. Remove chops and put them in 9x13 pan. In skillet, add one sliced sweet onion and one chopped apple. Sautee for five to six minutes. Then add one can or bag of sauerkraut. Stir in kraut and then add 1/2 cup wine or beer of choice. Stir to deglaze skillet. Put this mixture on top of the chops and cover with foil. Place in over at 325 and cook about 30 minutes.

Consume chops with wine and beer of choice. Life is good!

If you're grilling them drizzle some beer over them while they're cooking. Just try it.

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It aint rocket surgery

Whar's the mashed taters, biscuits and gravy?

Three flagrant mistakes noted:

1. Pork chops should have been marinating in your fave marinate for atleast 12 hours.

2. Never fry or bake pork chops...that's what a good BBQ or smoker is for.

3. While the rice dish you made is OK, a little more elaborate and well planned seasoned rice dish with black bean sauce, or pink beans, or pidgeon peas would have been more appropriate. As for the apple sauce...whiskey tango foxtrot; mustard egg potato salad or home made cole slaw.

No accounting for bad taste and piss poor culinary skills.

Beer Cheese Soup
Baked pork chop with peach chutney
Twice baked potato with sour cream and real bacon
Blanched asperagus with red pepper sauce

Don't forget to tip your cook!

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Even older, even crankier....

Nope, not from there.
Iowa Chops are famous statewide. All the grocery stores carry them. For those of you who don't know, they're just regular chops, but they're about an inch and a half thick.
If you want a SERIOUSLY good "Pork Chop" go to the Machine Shed restaurant in Des Moines. I think there's one in the Quad Cities too. Their "Pork Chop" dinner is actually a pork roast. Probably weighs about two pounds. That sucker is FANTASTIC. Whenever we go to Des Moines The Missus and I go there. It is impossible to leave hungry

We Iowans are serious about our pork. This weekend was the Blue Ribbon Bacon Festival at the State Fairgrounds. They had several tons of bacon shipped in. There were 4,000 tickets available.They sold out in THREE MINUTES!!!
Next year, I'm goin'.
Jim

Take an Iowa Chop-cut a slit in it and stuff it with fresh pork sausage. Dry rub them with your favorite rub put them in the oven covered and cook till done. They tast good grilled on an indirect heat with a little hickory too.
You can thank me later.

As far as applesauce-my wife would put applesauce and cinnamin on them and then bake them until they were cooked throughly (in other words cooked within an inch of their little lives). To this day, I can't stand the sight taste or smell of applesauce anywhere neat a pork chop.

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Forum consigliere

I love pork chops and apples but i can't stand the taste of applesauce its to sweet way to sweet.

Pork chops, to me, is pan food, maybe grilled. If pork is in the smoker, it's ribs or butt.

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Wayne
Torn & Frayed

Next time you are at the store, look for the unsweetened applesauce. Musselman's makes one and WalMart Great Value brand has one, too. I started eating unsweetened to get away from the sugar and corn syrup calories and now I can't go back. "Regular" is just way too sweet.

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Apple Butter is just as good or better.

Got a question for youse guys.
My wife makes porkchops in the crockpot with a large can of chicken/rice soup. I love the taste but the chops come out dry as a board. How can that be after soaking in soup for hours?

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Regards, Ron
USASA 1965/69

I brine my thick cut pork chops in Apple cider vinegar,brown sugar, water,salt,white pepper and all spice for 24 hours. Pat dry and pocket, then stuff with sauteed spinach,sharp cheddar and bacon over charcoal.
Serve with mashed sweet potatoes and maple baked beans.

The water in the soup removes the natural fats and oils in the chops. Probably more healthy that way, but certainly not as tasty.

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It may be the salt in the soup, or you may have cooked them too fast (just guessing.) We have done pork chops in the crock pot, but we used cream of mushroom and cream of chicken soup. We used the standard thickness chops, not thin and not thick...and we used center cut and loin chops, both with some (but not a lot) of marbling.

We cooked them on the slow setting. They came out so tender, they were falling off the bones.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^


YUMMMMMM!!!!!!!!!

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Proverbs 14:7

Likely too much salt in the canned soup. I have always stuck to the idea that you never boil pork just a very slow simmer the crockpot should do that. For pan fried try thickly sliced garlic and onion so they won't burn easy and rub the chops with some rosemary and thyme. Sorry for basically repeating the above hit reply too fast.

Jimmy it is obvious your age has made you wise.

We like fairly thin chops that I've beaten with my masticating hammer until begging for a quick end, seasoned lightly with Lawry's, garlic powder and pepper. While I'm prepping the chops, I'm cooking some sliced okra seasoned with a cajun breading and cooked to a deep golden brown. Cream corn, milk gravy over either bread or just the chops themselves(cooked until they have a nice crispy but not dried out finish) and we're happy campers.

Darn, now I'm hungry....

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Laissez les bons temps roulez!

Fry them in the big skillet just till very rare, coat then in peach-jalapeno jelly (peachypeno) and slide them under the broiler for five minutes. Don't forget the baked sweet potato.

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Halfway and one more step

Ok I'll give you a receipe my college roommate made up one night and I still make it.

Thick chops braised/browned lightly in afry pan.
Make a sauce from the following to cover the chops in the oven (yes oven).
* 1 cup ketchup
* 1/2 cup peach sauce from large can of peach halves (save peach halves for latter)
* 1 Table spoon of your favorite Dijon mustard
Mix those three ingredients together and pour over chops in dark baking pan. Place covered pan in oven at 325 for about an hour (less for thinner chops). Every 20 mins rotate or flip chops and spread sauce over them.
When on the final 20 minutes make a pan of "Stove Top Stuffing" dressing a little on the dry side. At the 1 hour mark pour off about 1/3 to 1/2 the sauce and set aside. Mix in the stuffing with the remaining sauce and cover the chops. Place several of the peach halves on top of the stuffing and place un-covered back in oven for 15-20 minutes.
When done take out pan and create serving, place chop on plate with lump of stuffing next to it, drizzle the sauce you set aside over the chop and stuffing with a peach half on the very top.

I have served that to people who didn't like pork chops or peaches and they LOVED it!

Enjoy

SW shooter

I love some chops and between me and my wife we can make some really good ones.

A cooling apple sauce with my pan fried spicy chops is a good combo but don't buy the sugar stuff as others have said.

If you like the breaded stuff my wife makes them with Italian bread crumbs fried in something but not bacon. But a good mix of spices that do well. I like hers with yellow rice.

She also makes a wicked Schnitzel. Gotta have potatoes.

I go for the thick cut on the grill with a tropical marinade/sauce. Great with shrimp or crab done on the grill with all the fixings.

But I do like a good old fried up chop with some apple sauce. (just add some spices)

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Dum vivo cano

If you head due east, you best pack a lunch.
No- make that a picnic basket.
Otherwise, you gon' get mighty hungry.
Jus' tryin' ta help......

(BTW- how does one 'mint' peas?)

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Regards,
Lee Jarrett

We lived in Florida for 5 years, and I never did find anyplace that served a decent chicken fried steak. However, I did discover the wonders of Cuban cuisine, which I've never found around here.

When I got transferred to Tampa, on my first day at the office (which was all women, except for me) I asked my co-workers what they usually did for lunch. They said "Oh, we usually go down to the plaza and pick up a Cuban."

I passed on that...and later found out that a Cuban was a local version of a submarine sandwich.