mg357
Absent Comrade
I love pork chops and apples but i can't stand the taste of applesauce its to sweet way to sweet.
Making porks chops....but something's missing
- Thread starter P&R Fan
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Pork chops, to me, is pan food, maybe grilled. If pork is in the smoker, it's ribs or butt.
truckemup97
Member
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.
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?
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?
duppie
Member
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.
Serve with mashed sweet potatoes and maple baked beans.
truckemup97
Member
The water in the soup removes the natural fats and oils in the chops. Probably more healthy that way, but certainly not as tasty.
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.
bubbiesdad
Member
Coldshooter
Member
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.
Coldshooter
Member
Jimmy it is obvious your age has made you wise.
Hobie1
Member
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....
, 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....
Old TexMex
Member
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.
SW_shooter
Member
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
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
DeathGrip
US Veteran
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)
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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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?)
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.
