BS: how to cook pork loin chops?

Subject: RE: BS: how to cook pork loin chops?
From: Ruth Archer
Date: 10 Jan 09 - 08:29 AM

Yes, leenia - it's called "the organic farm shop".

Subject: RE: BS: how to cook pork loin chops?
From: Paul Burke
Date: 10 Jan 09 - 07:44 AM

Oh, that's what canola oil is. Use olive. Undercooked pork is a blasphemy, any fat you haven't cut off should be dissolving.

Get your own pork if you want it dark:

There is a happy land,
Far far away,
Where little piggies run
Three times a day.
Oh you should see them run
When they see the butcher come-
Three slices off their bum,
Three times a day!

Subject: RE: BS: how to cook pork loin chops?
From: MMario
Date: 09 Jan 09 - 12:12 PM

Domestic pork has pretty much been a "white meat" right along; though it did used to be much much fattier

Subject: RE: BS: how to cook pork loin chops?
From: GUEST,leeneia
Date: 09 Jan 09 - 12:01 PM

Thanks for the new observations and recipes, esp. to spaw and bobad.

There has been a new chapter in the ongoing saga of the loin chops. I suffered a case of food poisoning (or perhaps a virus) and had no energy for cooking. So the DH came home, and we decided to cook the chops on the George Foreman grill, slice them, and make sandwiches.

The DH is one of those whom Spaw mentioned, who cook pork too long. The directions said to cook them 5-7 minutes, so he cooked them 10. They were edible, and as a bland, fat-free food, they were just right for somebody with iffy insides.

A long time ago, I read a book by a psychiatrist who said that each of us has a fairy tale which is central to our personality. I think that with the DH, that tale is Lord Randal.

'What did she feed you, oh DH, my son?'
'Pork with trichinosis, oh mother, dear one.
Make my bed soon blah blah blah.'

Just kidding!

I'm intrigued by brining, but I worry about the salt. Maybe I just won't buy these chops any more.

Do you suppose there's a secret black and midnight market where people can buy old-fashioned, unimproved pork, the 'other dark meat'?

Subject: RE: BS: how to cook pork loin chops?
From: Bee-dubya-ell
Date: 08 Jan 09 - 06:54 PM

Use it for firewood.

Subject: RE: BS: how to cook pork loin chops?
From: 3refs
Date: 08 Jan 09 - 03:49 PM

Marinate in Molson Canadian Lager, Louisiana Hot Sauce and Montreal Steak Spice for 3-4 hours.
Burn on BBQ as fast as possible, remembering to drop in the coals at least once. Give to dog while you enjoy her Kibbles and Bits!

Subject: RE: BS: how to cook pork loin chops?
From: Ruth Archer
Date: 08 Jan 09 - 11:33 AM

I read recently (and have heard before) that marinading with alcohol dries meat out, which I think is the opposite to what the OP wants.

Subject: RE: BS: how to cook pork loin chops?
From: GUEST
Date: 08 Jan 09 - 11:15 AM

Marinade in red wine or beer (4-6 hours) reduces carcinogens from fiece heat (eg frying).

Cider is a better marinade for taste. I think it is alcohol that does most of the work, but it may not be the ethyl alcohol - but one of the colour giving alcohols (congeners).

Subject: RE: BS: how to cook pork loin chops?
From: catspaw49
Date: 07 Jan 09 - 11:59 PM

I kinda' prefer a plump pussy myself, but in the final analysis, its all good. Anyone who feels they have a bad pussy should let me know as I'd like to check that out for myself.

Spaw

Subject: RE: BS: how to cook pork loin chops?
From: gnu
Date: 07 Jan 09 - 02:04 PM

Tasteless and crass? Sounds right for a cat. Not much meat on a pussy anyway.

Subject: RE: BS: how to cook pork loin chops?
From: Morticia
Date: 07 Jan 09 - 01:16 PM

I appreciate the nice, flavorful recipes here, and I plan to try some of them. Thanks for helping out.

Now I have to go get my cat from the vet's.

Okay, who else wondered if Leeneia was going to follow that comment by asking for recipes for cat?

No? Only me that tasteless and crass?

Much as I suspected then......sigh.

Subject: RE: BS: how to cook pork loin chops?
From: Mr Happy
Date: 07 Jan 09 - 07:17 AM

http://en.wikipedia.org/wiki/Canola

Subject: RE: BS: how to cook pork loin chops?
From: Dave Hanson
Date: 07 Jan 09 - 03:31 AM

VINDALOO.

Dave H

Subject: RE: BS: how to cook pork loin chops?
From: Ed T
Date: 06 Jan 09 - 09:58 PM

Mix some Olive oil, water, onion powder, sea salt and coarse ground pepper.

Light up the winter BBQ and baste with the mix (or spray the mix on from a spray bottle) the top side of the chops as you turn a few times while cooking. If you like more flavour, try some low salt chicken powder (ie Oxo) to the basting mix. Gives a good flavour, while returning the moisture (or keeping it moiste).

Works to keep beef or chicken moist on the BBQ also.

Subject: RE: BS: how to cook pork loin chops?
From: GUEST,marks(on the road)
Date: 06 Jan 09 - 09:46 PM

Take square pan
Fill with 1 box of packaged stuffing mix (chicken is good)
Add about 1/8 cup of water
Put 4 chops on top
Cover with one can of condensed cream of mushroom soup
Bake at 350 for about 20-25 min.

The moisture from the soup and the chops helps the stuffing all
come together, and the spices in the stuffing flavor the chops. What is left of the soup makes a nice thick sauce.

Salt and pepper to taste and serve with noodles and your favorite veg. And for Petes Sake serve applesauce on the side!

Mark

Subject: RE: BS: how to cook pork loin chops?
From: catspaw49
Date: 06 Jan 09 - 09:19 PM

I have one word for you...........TIMING

Because we all have been scared to death for years of undercooked pork virtually all methods used take too long. You need to "know" your cookware and stove/oven quite well and the rest is easy. Much like fish, there is a fine line between undercooked and dried out. Covered always does better whether baking or frying and you can then cook at a higher temp for less time and THAT will keep it moist.

Using apples, cider, onions, green pepper, and such is a good idea (I like black walnuts in there with the apples too) but if you can give a couple of tries at higher temp covered until you learn what is about right for your stove and cookware (I use stainless, heavy bottomed, copper clad pans)
this "new pork" will delight you.........REALLY!!!!

Spaw

Subject: RE: BS: how to cook pork loin chops?
From: michaelr
Date: 06 Jan 09 - 07:40 PM

Dick has it right: brining is the way to go. The salt activates some chemical process that happens at the cellular level and actually pulls moisture in. Do this overnight, and you can pan-fry the chops to a nice crust while keeping the meat moist.

This is what restaurant chefs do. Works for turkey, as well. Only drawback: more sodium.

Subject: RE: BS: how to cook pork loin chops?
From: bobad
Date: 06 Jan 09 - 06:57 PM

I presume you are talking about dry roasting it, gnu. Another factor determining the tenderness of a cut of meat is the size of the muscle fiber bundles and how you slice them. Take a cut like brisket which when used for smoked meat and sliced against the grain is quite tender, otherwise it is a tough cut of meat. The same is true of flank steak, quite tender sliced against the grain, otherwise nearly unchewable.

Subject: RE: BS: how to cook pork loin chops?
From: gnu
Date: 06 Jan 09 - 06:46 PM

bobad.... but, if you cook a, say, beef sirloin tip roast with littlefat at a low tenp over a long time????

Subject: RE: BS: how to cook pork loin chops?
From: bobad
Date: 06 Jan 09 - 06:31 PM

"Wysiwig says they won't get tender from slow cooking because they lack connective tissue."

Actually it is the connective tissue proteins; fibrin, elastin and collagen which makes meat tough. It is fat and it's distribution through the muscle tissue along with lower connective tissue content that makes for more tender cuts of meat.

bob, who spent many years doing research on connective tissue.

Subject: RE: BS: how to cook pork loin chops?
From: Tig
Date: 06 Jan 09 - 06:19 PM

Do them slowly with apple slices, onions and sage and a splash of cider/stock.

Alternatively cut slices of cooking apple and lay them on top with a salt and pepper seasoning. Top this with slices of cheese - Wensleydale is best Grommit. Cook until meat runs clear in a medium oven.

Subject: RE: BS: how to cook pork loin chops?
From: Richard Bridge
Date: 06 Jan 09 - 06:05 PM

The tastiest cuts of pork have the most fat in. Eat, drink, and be merry, for tomorrow we die.

Subject: RE: BS: how to cook pork loin chops?
From: GUEST,leeneia
Date: 06 Jan 09 - 05:31 PM

Now I don't know what to think. Wysiwig says they won't get tender from slow cooking because they lack connective tissue. It sounds like she knows what she's talking about.

Yet others recommend various slow methods.

I wonder if we're talking about the same thing. If you google 'pork loin chop image' you will get pictures of the dense, pink, boneless chops I'm referring to.

American pork of today is less fatty and also less flavorful than the pork of my childhood. I don't know how it is in other countries, but the lean cuts are not easy to cook.

One day I went to the supermarket, and they were offering 'buy one package, get one free' on pork loin chops. Giving them away! Next they'll be paying people to take them off their hands.

I appreciate the nice, flavorful recipes here, and I plan to try some of them. Thanks for helping out.

Now I have to go get my cat from the vet's.

Subject: RE: BS: how to cook pork loin chops?
From: paula t
Date: 06 Jan 09 - 03:56 PM

I just brown them and then chuck them in a casserole with sliced onions, a little garlic, a bay leaf or two, orange juice and a dash of cointreau (or cider or white wine-depending on what I've got,).I don't measure anything , but ensure the meat is covered by the liquid.Add salt or a stock cube if you must(I add these later if needed). You can reduce the stock to thicken it at the end if you want.
Cook as slowly or quickly as time allows and serve with mashed potatoes and veg of choice.This method always seems to produce tender, sweet meat and is no effort at all.Comfort food!

Subject: RE: BS: how to cook pork loin chops?
From: gnu
Date: 06 Jan 09 - 03:44 PM

Well... if you got really tough pork, small cube and fry in a bit of canola oil at high heat and whack the soya sauce to it.... then, "stir fry" with rice and whatever ya got.

Subject: RE: BS: how to cook pork loin chops?
From: VirginiaTam
Date: 06 Jan 09 - 03:31 PM

Cut into strips or cubes, soak in apple juice for an hour or 2, sautee and use in sweet and sour pork or stirfry or fried rice.

Subject: RE: BS: how to cook pork loin chops?
From: GUEST,mg
Date: 06 Jan 09 - 03:24 PM

I had some delicious ones once that were cooked in tomato juice, with saeurkraut and caraway seeds. Sort of braised I guess. mg

Subject: RE: BS: how to cook pork loin chops?
From: dwditty
Date: 06 Jan 09 - 03:15 PM

1. Brown the chops and place them in a clay pot cooker or other covered baking dish.
2. In thst same pan, over medium-low heat, cook onion, carrot, celery, garlic, shallot, etc (diced), until tender. Add a little stewed tomato, wine/stock/etc. Season with oregano, cinnamon (a little), fresh ground nutmeg, fresh parsely, mustard, etc.
3. Pour veggies over the chops and bake for a long time.
4. Remove and discard pork chops, and serve the veggies over rice.

Subject: RE: BS: how to cook pork loin chops?
From: gnu
Date: 06 Jan 09 - 02:57 PM

Good lord, people! So complicated!

I just coat them with bread crumbs and fry em in canola oil. Juicy, tastey... SIMPLE.

Try one that way, leeneia. You'll do the rest the same.

Subject: RE: BS: how to cook pork loin chops?
From: Richard Bridge
Date: 06 Jan 09 - 02:49 PM

Put a little water in the bottom of a slow cooker and turn on high to heat the water. Stir in a suitable stock cube and some cornflour.

Fry chops in flour with veg oil until sealed. Put to one side.
Fry onions in flour with veg oil.

Put onions in slow cooker, followed by a sliced Bramley apple, then the chops.

Then some small slices of red chili and a few whole peppercorns.

Boil some suitable stew veg in cider to soften enough - less long if carrots, longer for swede turnips and potatoes. Save enough of that cider in another saucepan for the next part, and put the stew ceg and the cider that you have left with them into the slow cooker.

In the cider you save, boil some pulses (the sort you don't have to soak overnight) to thicken the mix with. Simmer for 10 mins.

Add that to the slowcooker too.

Fill slowcooker to brim with boiling water.

When the slowcooker is bubbling just a fraction, turn it down to low. Leave on low for about 6 hours.

If it's too runny, make some mashed potato and stir it gently into the top layer of stew to thicken, but try not to disturb the layers of pork, apple, and onion.

Subject: RE: BS: how to cook pork loin chops?
From: bubblyrat
Date: 06 Jan 09 - 01:55 PM

Marinade the chops in cider (you could use "still" cider, I guess,but I prefer something " fizzy"). Make up a paste out of mustard, brown sugar (muscavado could be good ) and a little oil . When ready to prepare, make a savoury white sauce,only using cider (the marinade plus some more ) instead of milk..(Packet sauces are good here, it saves messing with making a "roux" etc). Spread the mustard/brown sugar paste over the surfaces of the chops, brown in some oil ( I like Extra Virgin Olive, but it's up to you !)--when nicely browned, add the white sauce,and a glass of Calvados if you like, and simmer for as long as possible,or until the lovely smell drives you nuts.Messy, but nice !!

Subject: RE: BS: how to cook pork loin chops?
From: Nancy King
Date: 06 Jan 09 - 01:13 PM

I just brown the pork chops lightly in a little oil (usually in an electric frypan, because it can be kept at a reasonable temperature for quite a while), then remove them and put some onion and apple slices in the pan. When these are lightly browned, return the chops to the pan, putting the onion and apple on top of them, and add some beer. Cook over low heat for an hour or so, turning them and stirring up the onion and apples occasionally. If it gets too dry, add a little more beer.

The really important thing about pork chops is not to cook them with high heat, which dries them out badly. Long cooking over low heat is best, and the apple, onion, and beer all add flavor.

Nancy

Subject: RE: BS: how to cook pork loin chops?
From: bobad
Date: 06 Jan 09 - 01:12 PM

Feed them to the dog and make yourself a nice, grilled, Velveeta cheese stuff sandwich.

Subject: RE: BS: how to cook pork loin chops?
From: pdq
Date: 06 Jan 09 - 12:57 PM

Fresh pork chops are great pan-fried, but frozen ancient ones from the freeze compartment are just not the same.

Try this: chili with both diced pork and diced beef.

{other versions show equal amounts of pork and beef; there are also versions that show much less butter, perhaps none}



Chasen's Chili

1/2 pound dried pinto beans
Water
1 (28-ounce) can diced tomatoes in juice
1 large green bell pepper, chopped
2 tablespoons vegetable oil
3 cups onions, coarsely chopped
2 cloves garlic, crushed
1/2 cup parsley, chopped
1/2 cup butter
2 pounds beef chuck, coarsely chopped
1 pound pork shoulder, coarsely chopped
1/3 cup Gebhardt's brand chili powder
1 tablespoon salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons ground cumin

1.        Rinse the beans, picking out the debris. Place beans in a Dutch oven with water to cover. Boil for 2 minutes. Remove from heat. Cover and let stand one hour. Drain off liquid.
2.        Rinse beans again. Add enough fresh water to cover beans. Bring mixture to a boil. Reduce heat and simmer, covered for one hour or until tender.
3.        Stir in tomatoes and their juice. Simmer 5 minutes. In a large skillet sauté bell pepper in oil for 5 minutes. Add onion and cook until tender, stirring frequently. Stir in the garlic and parsley. Add mixture to bean mixture. Using the same skillet melt the butter and sauté beef and pork chuck until browned. Drain. Add to bean mixture along with the chili powder, salt, pepper, and cumin.
4.        Bring mixture to a boil. Reduce heat. Simmer, covered for one hour. Uncover and cook 30 minutes more or to desired consistency. Chili shouldn't be too thick--it should be somewhat liquid but not runny like soup. Skim off excess fat and serve.

Subject: RE: BS: how to cook pork loin chops?
From: Paul Burke
Date: 06 Jan 09 - 12:57 PM

Much as John McKenzie, though I'd have fennel seeds and Bramley apples in there, and a dash of light soya sauce, largely because I don't know what canola oil is.

Subject: RE: BS: how to cook pork loin chops?
From: dick greenhaus
Date: 06 Jan 09 - 12:48 PM

Brine them for a couple of hours before cooking. Sear the outides to a nice crust at hi heat, lower the geat and cook to an intrnal temp. of 145 F. Let 'em rest for five minutes before serving, and enjoy.

Subject: RE: BS: how to cook pork loin chops?
From: wysiwyg
Date: 06 Jan 09 - 12:45 PM

Ooops-- submitted too soon. Other option, grind it up and use it with beef in meatloaf, or fried in herbed sausage patties.

~S~

Subject: RE: BS: how to cook pork loin chops?
From: wysiwyg
Date: 06 Jan 09 - 12:44 PM

Some pork cuts are just dry and textureless, and slow cooking only makes them more so because these are without connective tissue that softens and tenderizes. In that case, the best option is shredding into fine, small slices and stir-frying them in flavorful oil, with other items that will create the mouth-texture you want and with plenty of seasonings rubbed into the pork itself. In bacon fat, if possible.

~S~

Subject: RE: BS: how to cook pork loin chops?
From: MMario
Date: 06 Jan 09 - 12:32 PM

I like to mix chopped onion and apples with saurkraut; season with a touch of mustard seed, salt and pepper. bury the pork chops in the kraut; cover and bake slowly until done.

yummy.

Subject: RE: BS: how to cook pork loin chops?
From: Rapparee
Date: 06 Jan 09 - 12:29 PM

Try baking it for hours (in a covered dish) in a slow oven (250 F.) with a bottle of Guinness poured over it. Use some salt and pepper if you wish.

Goes well with steamed potatoes and other root veggies.

Or use a slow cooker instead of the oven.

Subject: RE: BS: how to cook pork loin chops?
From: John MacKenzie
Date: 06 Jan 09 - 12:27 PM

Pork chops with apple cider



Serves 6

        
6        boneless pork loin chops (2 1/2 to 3 pounds)
2        tablespoons canola oil
        Salt and pepper, to taste
1/2        small onion, chopped
2        cloves garlic, finely chopped
1 1/2        cups apple cider
1        teaspoon each chopped fresh oregano and thyme
1        teaspoon apple cider vinegar

1. Set the oven at 400 degrees.

2. In a skillet with a heatproof handle, heat 1 tablespoon of the oil. Sprinkle the chops with salt and pepper. Brown the chops on both sides. Transfer to the oven and cook for 10 minutes or until an instant thermometer reads 145 degrees.

3. Remove the chops from the pan, cover with foil, and keep warm. Add the remaining 1 tablespoon olive oil. Cook the onion and garlic, scraping the bottom of the pan, for 8 minutes or until softened.

4. Add the apple cider, oregano, and thyme. Bring the liquid to a boil. Let the sauce simmer steadily until the liquid reduces by half. Stir in the vinegar, taste the sauce for seasoning, and add more salt and pepper, if you like. Return the chops to the pan to reheat slightly.

You can also cook them using apples and cider, and onions.
Marinade the chops in the cider, I use what they call hard cider in the US Leave them in the fridge overnight, in about a cup of cider.

Peel and chop a medium onion, and core and thickly slice a sweet apple.
Fry the onions till soft and translucent, add the rest of the ingredients,, put in a casserole dish and cook in a medium oven, about 190/200, until done, about 20 minutes.
Don't overcook, as this makes the dryness of the meat worse.
Keep the lid on the casserole dish to keep it moist

Subject: RE: BS: how to cook pork loin chops?
From: Stilly River Sage
Date: 06 Jan 09 - 12:24 PM

Is this the bone-in cut? I buy pork sirloin cuts, a larger piece of meat usually than the standard "center cut" pork chop with a curve of bone on it.

We pan-fry, saute in a little oil, and liberally sprinkle with seasoning, garlic powder, salt, pepper, a little oregano sometimes. I usually put a can of sliced mushrooms in also and give them a few minutes to brown and heat through. It's really good with rice, and I often times fix my rice with chicken stock and orzo or broken up spaghetti (brown the pasta in a little oil for a couple of minutes before adding the rice, then stock. Homemade "rice-a-roni.")

I shop very carefully for pork. I refuse to buy any of it that has had the salt solution infused into it. It's slippery, it tastes too salty before you even season it, and I am convinced it isn't good for you. They put it in because people cook their pork too dry and this is supposed to keep it moist. That's the scary part--how does it do that?

SRS

Subject: BS: how to cook pork loin chops?
From: GUEST,leeneia
Date: 06 Jan 09 - 12:16 PM

I looked in the deep-freeze and discovered that someone had broken in and put a big package of those dense, pale, tasteless pork loin chops in it.

You know, 'the other white meat' that tastes like felt.

Does anybody know how to cook this without making it dry? (I can get flavor from other ingredients. It's the dense dryness that's my main problem.) Quickly, slowly, marinated, sledged. oven-bagged?

Has anybody had any success with these?