Making porks chops....but something's missing

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After church we took the whole family out to lunch and came home for the traditional Sunday Nap.:D 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!!!:eek:

This just don't seem right.:mad:
Jim
 
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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.
 
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.
 
P&R Fan said:
I went and got some Iowa Chops out of the freezer and put them in the oven.
Jim
Click to expand...

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.
 
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.
 
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!
 
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.

:D
 
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!:D
 
Marshwheeling said:
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.
Click to expand...

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.:D
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!!!:eek:
Next year, I'm goin'.:cool:
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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