Time to broil some chops

[negolien]

I usually pan fry em but these are those nice wildfork chops. Figured I would broil three with sidesof stuffing and apple sauce. They each have a different rub. Kinders woodfired garlic, ps seasonings bbq general and last one has spg and some granulated honey

 

[civilsmoker]

I'll sign up for the finish. We use a lot of the kinders WFG, its good stuff!

 

[DRKsmoking]

Looks like a great start to a great meal

David

 

[JLeonard]

Love me a pork chop!!

Jim

 

[sawhorseray]

I just picked up a half dozen thick-cut boneless chops today at Sam's. I'll hit them hard with the Jaccard and pan fry in some olive oil after egg dip and Italian bread crumbs. I'm down with you on the sides for sure, applesauce goes perfect with pork chops every time no matter how you cook them. RAY

 

[negolien]

I just picked up a half dozen thick-cut boneless chops today at Sam's. I'll hit them hard with the Jaccard and pan fry in some olive oil after egg dip and Italian bread crumbs. I'm down with you on the sides for sure, applesauce goes perfect with pork chops every time no matter how you cook them. RAY

I have a Jaccard I haven't tried it with these good lookin out. the egg wash and bread crumbs sound good i like breaded chops. how u do them?

 

[negolien]

LOL BAM !!!!!! Love me some oink oink.

 

[sawhorseray]

That's a fine plate man, looks cooked right and juicy! I pound the snot out of them with the Jaccard (left side) and then egg dip and bread crumbs, no flour first on these. I put the chops in the fridge for a couple hours uncovered, helps dry them out so the egg sticks nice. Pan fry in olive oil, it's what I grew up with, we never had much veg oil in the house. You could take a meat mallet to the chops after the Jaccard, be fork cut tender.

 

[gmc2003]

Looks great, and I like the use of the ramekins for the side and juice. I'm a one food group on a plate at a time sort of guy.

Point for sure
Chris

 

[negolien]

That's a fine plate man, looks cooked right and juicy! I pound the snot out of them with the Jaccard (left side) and then egg dip and bread crumbs, no flour first on these. I put the chops in the fridge for a couple hours uncovered, helps dry them out so the egg sticks nice. Pan fry in olive oil, it's what I grew up with, we never had much veg oil in the house. You could take a meat mallet to the chops after the Jaccard, be fork cut tender.

View attachment 659666

Thanks I have a Jaccard that's just like that one. So pound em dredge in egg wash then bread crumbs then put in fridge for a bit? Sounds good bud thanks I will try it. How long per side like 3-4 mins?

 

[BrianGSDTexoma]

Nice cook on those chops.