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Thread: I did it!! Succulent pork chops!

  1. #1
    Melba's Jammin' Guest

    Default I did it!! Succulent pork chops!

    For possibly the third time in my cooking life I made pork chops that
    weren't like chewing cardboard.

    As is my wont, I purchased from my pigmeat guy, Bob of Amor Pork
    <amorpork.com>, at yesterday's farmers market ő I'd forgotten that this
    was his monthly trip to my market.

    I bought 5/8" loin chops, sprinkle them with Penzeys Northwoods
    Seasoning and grilled them over a high flame on a gas grill for 3
    minutes per side. Poifect. Cukes/onions in vinegar dressing, parslied
    new potatoes accompanied. Tasty. I bought two packages of the chops
    and expect we'll have the second pack maybe on Wednesday or thereabouts.

    --
    Barb, Mother Superior, HOSSSPoJ
    Holy Order of the Sacred Sisters of
    St. Pectina of Jella
    "Always in a jam, never in a stew;
    sometimes in a pickle."
    Where are my pearls, Honey?

  2. #2
    Kris Guest

    Default Re: I did it!! Succulent pork chops!

    On Jul 25, 2:30┬*pm, Melba's Jammin' <barbschal...@earthlink.net>
    wrote:
    > For possibly the third time in my cooking life I made pork chops that
    > weren't like chewing cardboard. ┬*
    >
    > As is my wont, I purchased from my pigmeat guy, Bob of Amor Pork
    > <amorpork.com>, at yesterday's farmers market ÔÇ╣ I'd forgotten that this
    > was his monthly trip to my market.
    >
    > I bought 5/8" loin chops, sprinkle them with Penzeys Northwoods
    > Seasoning and grilled them over a high flame on a gas grill for 3
    > minutes per side. ┬*Poifect. ┬* Cukes/onions in vinegar dressing,parslied
    > new potatoes accompanied. ┬*Tasty. ┬*I bought two packages of thechops
    > and expect we'll have the second pack maybe on Wednesday or thereabouts.
    >
    > --
    > Barb, Mother Superior, HOSSSPoJ
    > Holy Order of the Sacred Sisters of
    > St. Pectina of Jella
    > "Always in a jam, never in a stew;
    > sometimes in a pickle."
    > Where are my pearls, Honey?


    Yay! Pork chops have always been a challenge for me too. Did you trim
    them at all or brush with oil first?

    Kris

  3. #3
    Sqwertz Guest

    Default Re: I did it!! Succulent pork chops!

    On Sun, 25 Jul 2010 13:30:09 -0500, Melba's Jammin' wrote:

    > For possibly the third time in my cooking life I made pork chops that
    > weren't like chewing cardboard.
    >
    > As is my wont, I purchased from my pigmeat guy, Bob of Amor Pork
    > <amorpork.com>, at yesterday's farmers market ő I'd forgotten that this
    > was his monthly trip to my market.
    >
    > I bought 5/8" loin chops, sprinkle them with Penzeys Northwoods
    > Seasoning and grilled them over a high flame on a gas grill for 3
    > minutes per side. Poifect. Cukes/onions in vinegar dressing, parslied
    > new potatoes accompanied. Tasty. I bought two packages of the chops
    > and expect we'll have the second pack maybe on Wednesday or thereabouts.


    Cook pork just until it loses it's pink. Too many people overcook
    it thinking it's unsafe unless you really kill it, but the days of
    trich are over.

    I eat raw ham (smoked at about 110F or less ) and haven't come
    down with any pork-related illnesses.

    -sw

  4. #4
    Roy Guest

    Default Re: I did it!! Succulent pork chops!

    On Jul 25, 1:26┬*pm, Sqwertz <swe...@cluemail.compost> wrote:
    > On Sun, 25 Jul 2010 13:30:09 -0500, Melba's Jammin' wrote:
    > > For possibly the third time in my cooking life I made pork chops that
    > > weren't like chewing cardboard. ┬*

    >
    > > As is my wont, I purchased from my pigmeat guy, Bob of Amor Pork
    > > <amorpork.com>, at yesterday's farmers market ÔÇ╣ I'd forgotten that this
    > > was his monthly trip to my market.

    >
    > > I bought 5/8" loin chops, sprinkle them with Penzeys Northwoods
    > > Seasoning and grilled them over a high flame on a gas grill for 3
    > > minutes per side. ┬*Poifect. ┬* Cukes/onions in vinegar dressing, parslied
    > > new potatoes accompanied. ┬*Tasty. ┬*I bought two packages of the chops
    > > and expect we'll have the second pack maybe on Wednesday or thereabouts..

    >
    > Cook pork just until it loses it's pink. ┬*Too many people overcook
    > it thinking it's unsafe unless you really kill it, but the days of
    > trich are over.
    >
    > I eat raw ham (smoked at about 110F or less ) and haven't come
    > down with any pork-related illnesses.
    >
    > -sw


    ==
    Yet.
    ==

  5. #5
    Dave Smith Guest

    Default Re: I did it!! Succulent pork chops!

    Melba's Jammin' wrote:
    > For possibly the third time in my cooking life I made pork chops that
    > weren't like chewing cardboard.
    >
    > As is my wont, I purchased from my pigmeat guy, Bob of Amor Pork
    > <amorpork.com>, at yesterday's farmers market ő I'd forgotten that this
    > was his monthly trip to my market.
    >
    > I bought 5/8" loin chops, sprinkle them with Penzeys Northwoods
    > Seasoning and grilled them over a high flame on a gas grill for 3
    > minutes per side. Poifect. Cukes/onions in vinegar dressing, parslied
    > new potatoes accompanied. Tasty. I bought two packages of the chops
    > and expect we'll have the second pack maybe on Wednesday or thereabouts.
    >



    I don't have much trouble getting nice succulent pork chops. A seaon
    them ahead of time with salt and pepper and do them on the grill. The
    trick is to get the fat done without overcooking the meat. I get my pork
    chops from the local Dutch butcher. I do not buy pork in the grocery store.

    I used to use the following method for pork chops but we liked it so
    much and ate it so often I got tired of it. Get nice thinly cut pork
    chops. Sprinkle them with salt, pepper, garlic powder, oregano and fresh
    chopped mint and rub the mixture in and let them sit for about an hour.
    Then grill them over high heat. They will be tasty, juicy and delicious.

  6. #6
    gloria.p Guest

    Default Re: I did it!! Succulent pork chops!

    Sqwertz wrote:

    >
    > I eat raw ham (smoked at about 110F or less ) and haven't come
    > down with any pork-related illnesses.
    >
    > -sw



    But are you sure? It takes a while for all those parasites to
    take hold and multiply.

    gloria p

  7. #7
    Food Snob« Guest

    Default Re: I did it!! Succulent pork chops!

    On Jul 25, 2:26┬*pm, Sqwertz <swe...@cluemail.compost> wrote:
    > On Sun, 25 Jul 2010 13:30:09 -0500, Melba's Jammin' wrote:
    > > For possibly the third time in my cooking life I made pork chops that
    > > weren't like chewing cardboard. ┬*

    >
    > > As is my wont, I purchased from my pigmeat guy, Bob of Amor Pork
    > > <amorpork.com>, at yesterday's farmers market ÔÇ╣ I'd forgotten that this
    > > was his monthly trip to my market.

    >
    > > I bought 5/8" loin chops, sprinkle them with Penzeys Northwoods
    > > Seasoning and grilled them over a high flame on a gas grill for 3
    > > minutes per side. ┬*Poifect. ┬* Cukes/onions in vinegar dressing, parslied
    > > new potatoes accompanied. ┬*Tasty. ┬*I bought two packages of the chops
    > > and expect we'll have the second pack maybe on Wednesday or thereabouts..

    >
    > Cook pork just until it loses it's pink. ┬*Too many people overcook
    > it thinking it's unsafe unless you really kill it, but the days of
    > trich are over.


    I sometimes cook it still a bit pink. Trichinosis is pretty rare in
    the USA.
    >
    > I eat raw ham (smoked at about 110F or less ) and haven't come
    > down with any pork-related illnesses.


    The reason that I don't eat anything really rare (raw) other than beef
    or lamb is mostly aesthetic. The "raw ham" is cured in a way that
    should make it safe anyway. I'm cautious about telling folks that
    it's OK to skirt the USDA recommendations, even though I do so myself
    pretty frequently. I cook grocery store ground beef rare--and
    sometimes eat some of it raw while making patties--and I know that
    there's some risk, but raw beef is a delight. My son is not anything
    like a sophisticated or adventurous eater, but he insists on rare
    burgers, and on undercooked pancakes that are raw inside. Of course,
    it's hard to deny him the burgers because he knows that I do it
    myself, and the pancake batter has only bare traces of egg white, and
    even egg *whites* have only a 1/some-huge-number of a chance of having
    salmonella anyway, and the yolks approach zero chance.
    >

    Does anyone here have experience with irradiated meats? Is there a
    detectable taste difference? A texture difference? Is resistance to
    ionizing radiation due merely to public ignorance, or does it mess up
    the aesthetic qualities of the meat, like microwave cooking does?

    > -sw


    --Bryan

  8. #8
    Catmandy (Sheryl) Guest

    Default Re: I did it!! Succulent pork chops!

    On Jul 25, 2:30┬*pm, Melba's Jammin' <barbschal...@earthlink.net>
    wrote:
    > For possibly the third time in my cooking life I made pork chops that
    > weren't like chewing cardboard. ┬*
    >
    > As is my wont, I purchased from my pigmeat guy, Bob of Amor Pork
    > <amorpork.com>, at yesterday's farmers market ÔÇ╣ I'd forgotten that this
    > was his monthly trip to my market.
    >
    > I bought 5/8" loin chops, sprinkle them with Penzeys Northwoods
    > Seasoning and grilled them over a high flame on a gas grill for 3
    > minutes per side. ┬*Poifect. ┬* Cukes/onions in vinegar dressing,parslied
    > new potatoes accompanied. ┬*Tasty. ┬*I bought two packages of thechops
    > and expect we'll have the second pack maybe on Wednesday or thereabouts.
    >
    > --
    > Barb, Mother Superior, HOSSSPoJ
    > Holy Order of the Sacred Sisters of
    > St. Pectina of Jella
    > "Always in a jam, never in a stew;
    > sometimes in a pickle."
    > Where are my pearls, Honey?


    Mmmm Northwoods!
    I LOVE that on pork. And on chicken. And on potatoes.
    And it's going on asparagus tonight.
    Let's face it, I'd eat pretty much anything cooked with Northwoods!
    I've even been known to use it in cucumber salad.

  9. #9
    Sqwertz Guest

    Default Re: I did it!! Succulent pork chops!

    On Sun, 25 Jul 2010 13:53:42 -0700 (PDT), Food Snob« wrote:

    > On Jul 25, 2:26*pm, Sqwertz <swe...@cluemail.compost> wrote:
    >
    >> Cook pork just until it loses it's pink. *Too many people overcook
    >> it thinking it's unsafe unless you really kill it, but the days of
    >> trich are over.

    >
    > I sometimes cook it still a bit pink. Trichinosis is pretty rare in
    > the USA.


    I do, too. I just didn't want to endorse it in public.

    > I cook grocery store ground beef rare--and
    > sometimes eat some of it raw while making patties


    I draw the line at eating raw ground beef. Been there, gagged.
    Even the cats won't do it.

    -sw

  10. #10
    Sqwertz Guest

    Default Re: I did it!! Succulent pork chops!

    On Sun, 25 Jul 2010 14:52:22 -0600, gloria.p wrote:

    > Sqwertz wrote:
    >>
    >> I eat raw ham (smoked at about 110F or less ) and haven't come
    >> down with any pork-related illnesses.

    >
    > But are you sure? It takes a while for all those parasites to
    > take hold and multiply.


    You're free to take a stool sample with you next time you're in
    Austin.

    -sw <ducking>

  11. #11
    Food Snob« Guest

    Default Re: I did it!! Succulent pork chops!

    On Jul 25, 4:14*pm, Sqwertz <swe...@cluemail.compost> wrote:
    > On Sun, 25 Jul 2010 13:53:42 -0700 (PDT), Food Snob« wrote:
    > > On Jul 25, 2:26*pm, Sqwertz <swe...@cluemail.compost> wrote:

    >
    > >> Cook pork just until it loses it's pink. *Too many people overcook
    > >> it thinking it's unsafe unless you really kill it, but the days of
    > >> trich are over.

    >
    > > I sometimes cook it still a bit pink. *Trichinosis is pretty rare in
    > > the USA.

    >
    > I do, too. *I just didn't want to endorse it in public.
    >
    > > I cook grocery store ground beef rare--and
    > > sometimes eat some of it raw while making patties

    >
    > I draw the line at eating raw ground beef. *Been there, gagged.
    > Even the cats won't do it.


    And I draw the line at *publicly endorsing* eating raw ground beef.
    My cat won't eat anything but cat food, except she will eat a few
    bites of raw poultry liver. I could leave a steak on the table, raw
    or cooked, and she wouldn't touch it, and it's not because she's being
    well behaved.
    >
    > -sw


    --Bryan

  12. #12
    Melba's Jammin' Guest

    Default Re: I did it!! Succulent pork chops!

    In article <evdj2bunf6sv$.[email protected]>,
    Sqwertz <[email protected]> wrote:

    > Cook pork just until it loses it's pink. Too many people overcook
    > it thinking it's unsafe unless you really kill it, but the days of
    > trich are over.


    Understood. It's just that I rarely hit it right.

    --
    Barb, Mother Superior, HOSSSPoJ
    Holy Order of the Sacred Sisters of
    St. Pectina of Jella
    "Always in a jam, never in a stew;
    sometimes in a pickle."
    Where are my pearls, Honey?

  13. #13
    Melba's Jammin' Guest

    Default Re: I did it!! Succulent pork chops!

    In article
    <[email protected]>,
    Kris <[email protected]> wrote:

    > On Jul 25, 2:30┬*pm, Melba's Jammin' <barbschal...@earthlink.net>
    > wrote:
    > > For possibly the third time in my cooking life I made pork chops that
    > > weren't like chewing cardboard. ┬*
    > >
    > > As is my wont, I purchased from my pigmeat guy, Bob of Amor Pork
    > > <amorpork.com>, at yesterday's farmers market ÔÇ╣ I'd forgotten that this
    > > was his monthly trip to my market.
    > >
    > > I bought 5/8" loin chops, sprinkle them with Penzeys Northwoods
    > > Seasoning and grilled them over a high flame on a gas grill for 3
    > > minutes per side. ┬*Poifect. ┬* Cukes/onions in vinegar dressing, parslied
    > > new potatoes accompanied. ┬*Tasty. ┬*I bought two packages of the chops
    > > and expect we'll have the second pack maybe on Wednesday or thereabouts.
    > >
    > > --


    >
    > Yay! Pork chops have always been a challenge for me too. Did you trim
    > them at all or brush with oil first?
    >
    > Kris


    I sprinkled them with Northwoods seasoning just before grilling, sprayed
    them with olive oil and put them, seasoned side down, on the preheated
    hot grill for 3 minutes. Sprinkled the top side with Northwoods and
    flipped them for 3 minutes. They were 5/8" thick cuts.


    --
    Barb, Mother Superior, HOSSSPoJ
    Holy Order of the Sacred Sisters of
    St. Pectina of Jella
    "Always in a jam, never in a stew;
    sometimes in a pickle."
    Where are my pearls, Honey?

  14. #14
    Cheryl Guest

    Default Re: I did it!! Succulent pork chops!

    "Melba's Jammin'" <[email protected]> wrote in message
    news:[email protected]..
    > In article <evdj2bunf6sv$.[email protected]>,
    > Sqwertz <[email protected]> wrote:
    >
    >> Cook pork just until it loses it's pink. Too many people overcook
    >> it thinking it's unsafe unless you really kill it, but the days of
    >> trich are over.

    >
    > Understood. It's just that I rarely hit it right.


    Same here. Congrats on your accomplishment! I often over cook steaks on
    the grill just because I have a hard time judging the doneness. I put a
    thermometer in it to try to help and it just doesn't. If it isn't
    overcooked, its undercooked.



  15. #15
    Food Snob« Guest

    Default Re: I did it!! Succulent pork chops!

    On Jul 25, 6:56*pm, "Cheryl" <jlhsha...@hotmail.com> wrote:
    > "Melba's Jammin'" <barbschal...@earthlink.net> wrote in message
    >
    > news:[email protected]..
    >
    > > In article <evdj2bunf6sv$....@sqwertz.com>,
    > > Sqwertz <swe...@cluemail.compost> wrote:

    >
    > >> Cook pork just until it loses it's pink. *Too many people overcook
    > >> it thinking it's unsafe unless you really kill it, but the days of
    > >> trich are over.

    >
    > > Understood. *It's just that I rarely hit it right.

    >
    > Same here. *Congrats on your accomplishment! *I often over cook steaks on
    > the grill just because I have a hard time judging the doneness. *I put a
    > thermometer in it to try to help and it just doesn't. *If it isn't
    > overcooked, its undercooked.


    But it's like Schr÷dinger's cat. Once you "put a thermometer in
    it..."

    You know, after the first time you put it in, it's never the same.

    --Bryan

  16. #16
    Melba's Jammin' Guest

    Default Re: I did it!! Succulent pork chops!

    In article <Oa43o.29035$[email protected]>,
    "Cheryl" <[email protected]> wrote:

    > "Melba's Jammin'" <[email protected]> wrote in message
    > > Understood. It's just that I rarely hit it right.

    >
    > Same here. Congrats on your accomplishment! I often over cook steaks on
    > the grill just because I have a hard time judging the doneness. I put a
    > thermometer in it to try to help and it just doesn't. If it isn't
    > overcooked, its undercooked.
    >

    I do fine with a beef steak but the pork chops have just been a bugger
    for as long as I can remember. I think the meat itself plays a part,
    too. These are unadulterated chops. I am SO not a fan of injected meat
    or pre-marinated stuff. I am acquainted with some who think it's the
    kitty's pjs but they just make me gack. I refuse to buy Hormel pork.



    --
    Barb, Mother Superior, HOSSSPoJ
    Holy Order of the Sacred Sisters of
    St. Pectina of Jella
    "Always in a jam, never in a stew;
    sometimes in a pickle."
    Where are my pearls, Honey?

  17. #17
    Food Snob« Guest

    Default Re: I did it!! Succulent pork chops!

    On Jul 25, 7:54*pm, Melba's Jammin' <barbschal...@earthlink.net>
    wrote:
    > *I am acquainted with some who think it's the
    > kitty's pjs but they just make me gack. *


    You must count some real idiots among you acquaintances. I thought
    only stupid folks who didn't know the difference bought that stuff,
    not that anyone preferred it.
    >
    > --
    > Barb, Mother Superior


    --Bryan

  18. #18
    pavane Guest

    Default Re: I did it!! Succulent pork chops!


    "Food Snob«" <[email protected]> wrote in message
    news:c203f98e-caa7-4e[email protected]..
    On Jul 25, 6:56 pm, "Cheryl" <jlhsha...@hotmail.com> wrote:
    > "Melba's Jammin'" <barbschal...@earthlink.net> wrote in message
    >
    > news:[email protected]..
    >
    > > In article <evdj2bunf6sv$....@sqwertz.com>,
    > > Sqwertz <swe...@cluemail.compost> wrote:

    >
    > >> Cook pork just until it loses it's pink. Too many people overcook
    > >> it thinking it's unsafe unless you really kill it, but the days of
    > >> trich are over.

    >
    > > Understood. It's just that I rarely hit it right.

    >
    > Same here. Congrats on your accomplishment! I often over cook steaks on
    > the grill just because I have a hard time judging the doneness. I put a
    > thermometer in it to try to help and it just doesn't. If it isn't
    > overcooked, its undercooked.


    But it's like Schr÷dinger's cat. Once you "put a thermometer in
    it..."

    This is wonderful. I never thought (or thought about thinking about)
    Schr÷dinger's cat and pork chops in the same paragraph. Congrats.

    pavane



  19. #19
    gloria.p Guest

    Default Re: I did it!! Succulent pork chops!

    Melba's Jammin' wrote:

    >>

    > I do fine with a beef steak but the pork chops have just been a bugger
    > for as long as I can remember. I think the meat itself plays a part,
    > too. These are unadulterated chops. I am SO not a fan of injected meat
    > or pre-marinated stuff. I am acquainted with some who think it's the
    > kitty's pjs but they just make me gack. I refuse to buy Hormel pork.



    We have better luck with whole or butterflied pork tenderloin on the
    grill, rubbed with a spice blend, sliced after cooking.

    gloria p

  20. #20
    Wayne Boatwright Guest

    Default Re: I did it!! Succulent pork chops!

    On Sun 25 Jul 2010 07:17:44p, gloria.p told us...

    > Melba's Jammin' wrote:
    >
    >>>

    >> I do fine with a beef steak but the pork chops have just been a
    >> bugger for as long as I can remember. I think the meat itself
    >> plays a part, too. These are unadulterated chops. I am SO not a
    >> fan of injected meat or pre-marinated stuff. I am acquainted
    >> with some who think it's the kitty's pjs but they just make me
    >> gack. I refuse to buy Hormel pork.

    >
    >
    > We have better luck with whole or butterflied pork tenderloin on
    > the grill, rubbed with a spice blend, sliced after cooking.
    >
    > gloria p
    >


    On the grill I've found I have the best luck with thin-cut boneless
    chops cooked 1 minute, then a quarter turn on same side, cooked
    another minute, then flipped and repeat the process. Always tender,
    always juicy. I just season with salt, pepper, and granulated
    garlic. Of course, tenderloins are always good on the grill, but
    most times we just want chops.

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


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