Killer pork chop recipe?

[bgaviator]

Does anyone have a killer recipe/method for pork chops? As much as I love chicken and burgers and ribs, I’m getting tired of always eating the same thing. I’ve stayed away from pork chops cause I’ve never been able to find a recipe I like well enough. The best pork chops I ever had believe it or not...was at a Chinese buffet near Cleveland. They were thin pork chops with an Asian glaze on them. I love asian flavors but I’m not opposed to other styles too. Appreciate your assistance!

 

[tropics]

I do stuffed chops on the grill

Grilled stuffed Chops

Made these on Wed for dinner,my brother came up to join me on a fishing trip. Started off taking most of the fat cap off,and slitting them to create a pocket Be careful not to go thru make a deep pocket Wife wanted some Orange Marmalade in them Stuffed an ready I stood them up at first...

www.smokingmeatforums.com

You can change the stuffing lots of ways, using apples, pears, cabbage
Richie

 

[zwiller]

I owe Rich chopsaw credit for the inspiration. Dry brine a loin in Canadian Steak seasoning a few days. SV to your liking, I went no pink. Cool down and throw in fridge until the day you want to eat it. Fire up a grill HOT, slice it thick, and throw some sear marks on them. As good or better than steak.

 

[chef jimmyj]

You came to the right place. How ever you prepare the Chops they will be their best cooked no higher than an IT of 140 to 145°F...JJ

Char Siu... Chinese Roast Pork

1/2C Soy Sauce, Kikkoman is good
1/2C Brown Sugar
1/2C Shaoxing Wine* or Mirin
1/2C Hoisin sauce, Koon Chun* is best.
1/4tsp 5 Spice Powder or more to taste
1T Grated fresh Ginger
1tsp Minced fresh Garlic
1tsp Sesame Oil
1T Red Food Coloring (optional)

Makes about 2 Cups, enough for 8Lbs of either Pork Butt or Loin Strips, 12 Chops or 2 full racks of Ribs.

Items with an " * " are available at a Chinese Market. The rest and an el cheapo Hoisin is available at your local Mega Mart.

Marinate the pork for at least 24 Hours and 48 is better. Make sure to turn the meat in the marinade frequently to get the best result..

The Chinese Roast Hot and Fast...350 to 400°F for 3 inch thick slices of Pork Butt. Approximately 1 to 2 Hours or to 160*F and rest. Take to 140*F for Loin (Too lean to go higher)

For Low and Slow...Smoke at 225*F to 250*F to an internal temp of 150*F for Butt Strips to be Sliced, and 130*F for Loin. Then finish, both types of pork, the last 10*F on a hot Grill then rest.

In American Chinese Restaurants this is made in gas ovens but in China they cook over WOOD so mild smoke would be authentic here.

You can BOIL the Marinade with the De-Fatted meat dripping for a great sauce, thicken with a little cornstarch and water. Or, brush the meat with Honey for a nice Sticky Shine.

This recipe is great on RIBS Too!

 

[chef jimmyj]

This was originally created by my Father for Pork Loin but is great on Grilled or Smoked Chops. Brush glaze on Chops as you would BBQ sauce, near the end of cooking...JJ

Apple Pork Brine

2-12oz.Cans Apple Juice Concentrate
1C Apple Cider Vinegar
1/4C Molasses
1/4C Mustard
1/2C Kosher Salt
1T Sage, rubbed
1Gal Water

Combine all and Brine the meat at least over night, 24-48 hours would be better.

Mild Bubba Q Rub (All Purpose)

1/2C Sugar in the Raw (Turbinado)* Omit for Grilled meat.
2T Sweet Paprika (Hungarian)
1T Kosher Salt
1T Chili Powder* (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.
1T Granulated Garlic
1T Granulated Onion
1tsp Black Pepper, more if you like
1/2tsp Grnd Allspice

For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup

Apply your desired amount of Rub to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Rub and go into your pre-heated Smoker...

Note*...Some Chili Powders can be pretty Hot. McCormick and Spice Island are Mild...

Apple Pork Topper

3C Apple Sauce
3T Dijon Mustard
3T Brown Sugar
2T Apple cider Vinegar
1tsp Rubbed Sage
1/2tsp Black Pepper
1/2tsp Salt
1/8tsp Cinnamon

Optional: 2-3 Apples, peeled, diced and sauteed until golden brown and tender in 2T Butter.

Place all in a pot and simmer on low until thick but still pourable. Adjust sweet/salt to taste. Spoon over Pork Roast, during last 30-60 minutes of Cook time or when an IT of 110° is reached. Raising the Smoker temperature will caramelize the topping a bit...BUT...Pull and rest the meat, Uncovered, when the IT reaches 135°F. The hotter surface will cause a 10° Carryover rise and overcook the meat if you go to a higher IT. Serve the remainder, hot, over the sliced pork at the table...JJ

 

[bill ace 350]

Does anyone have a killer recipe/method for pork chops? As much as I love chicken and burgers and ribs, I’m getting tired of always eating the same thing. I’ve stayed away from pork chops cause I’ve never been able to find a recipe I like well enough. The best pork chops I ever had believe it or not...was at a Chinese buffet near Cleveland. They were thin pork chops with an Asian glaze on them. I love asian flavors but I’m not opposed to other styles too. Appreciate your assistance!

I get a baking dish and put sauerkraut in the bottom.

Prepare some stuffing. I like to add onion, celery, sage, pepper and butter.

Season and sear your chops in a cast iron pan.

Place chops on sauerkraut, cover with a thick layet of stuffing and bake.

 

[radioguy]

I just saw this recipe from Chef John. It's on my list to try.

Grilled Volcano Pork

Chef John's tender, spicy grilled pork tenderloin recipe gets its name from an Indonesian-inspired marinade that imparts tons of flavor.

www.allrecipes.com

Have fun
RG

 

[SmokinAl]

I would go with JJ’s recipes, he has never let me down. Everything he has given me/us has been fantastic. If there is an ingredient in there that you don’t care for or want to add something you like then do it, but I would try the original recipes first before changing them.
Al