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Thread: Old Bay Seasoning on Pork Chops - great!

  1. #1
    jmcquown Guest

    Default Old Bay Seasoning on Pork Chops - great!

    Last night I baked pork chops. I wanted something different but no fuss. I
    have a tin of Old Bay seasoning in the cupboard. (I'd heard about it for
    years on this ng but was never able to find it when I lived in Tennessee.)
    It's usually used in things like crabcakes and shrimp dishes, but I noticed
    on the back of the tin it also mentioned chicken. Well hell, if it works on
    chicken it can't be bad on pork chops. It wasn't

    I had four bone-in pork loin chops, about 1/2 inch thick, with a nice edge
    of fat on them. I sprinkled them liberally with Old Bay and baked them in a
    glass baking dish at 425F for 30 minutes. They came out of the oven
    sizzling and fragrant. No, they weren't over-cooked or at all dry. They
    were moist, fork tender and quite tasty! I served them with some leftover
    boiled parsleyed [new] potatoes and fresh steamed broccoli. Quite a nice
    dinner! I'll definitely be using Old Bay seasoning on pork chops again

    Jill


  2. #2
    Dimitri Guest

    Default Re: Old Bay Seasoning on Pork Chops - great!


    "jmcquown" <[email protected]> wrote in message
    news:[email protected]..
    > Last night I baked pork chops. I wanted something different but no fuss.
    > I have a tin of Old Bay seasoning in the cupboard. (I'd heard about it
    > for years on this ng but was never able to find it when I lived in
    > Tennessee.) It's usually used in things like crabcakes and shrimp dishes,
    > but I noticed on the back of the tin it also mentioned chicken. Well
    > hell, if it works on chicken it can't be bad on pork chops. It wasn't
    >
    > I had four bone-in pork loin chops, about 1/2 inch thick, with a nice edge
    > of fat on them. I sprinkled them liberally with Old Bay and baked them in
    > a glass baking dish at 425F for 30 minutes. They came out of the oven
    > sizzling and fragrant. No, they weren't over-cooked or at all dry. They
    > were moist, fork tender and quite tasty! I served them with some leftover
    > boiled parsleyed [new] potatoes and fresh steamed broccoli. Quite a nice
    > dinner! I'll definitely be using Old Bay seasoning on pork chops again
    >
    > Jill



    Excellent!

    Dimitri


  3. #3
    Alfie Guest

    Default Re: Old Bay Seasoning on Pork Chops - great!

    On Thu, 10 Mar 2011 11:20:27 -0500, "jmcquown" <[email protected]>
    wrote:

    >Last night I baked pork chops. I wanted something different but no fuss. I
    >have a tin of Old Bay seasoning in the cupboard. (I'd heard about it for
    >years on this ng but was never able to find it when I lived in Tennessee.)
    >It's usually used in things like crabcakes and shrimp dishes, but I noticed
    >on the back of the tin it also mentioned chicken. Well hell, if it works on
    >chicken it can't be bad on pork chops. It wasn't
    >
    >I had four bone-in pork loin chops, about 1/2 inch thick, with a nice edge
    >of fat on them. I sprinkled them liberally with Old Bay and baked them in a
    >glass baking dish at 425F for 30 minutes. They came out of the oven
    >sizzling and fragrant. No, they weren't over-cooked or at all dry. They
    >were moist, fork tender and quite tasty! I served them with some leftover
    >boiled parsleyed [new] potatoes and fresh steamed broccoli. Quite a nice
    >dinner! I'll definitely be using Old Bay seasoning on pork chops again
    >
    >Jill


    How very cool! I always have old bay on hand, but I've restricted its
    use to seafood.

    I'm going to try that on my next meal with pork.

    Thanks!

  4. #4
    notbob Guest

    Default Re: Old Bay Seasoning on Pork Chops - great!

    On 2011-03-10, jmcquown <[email protected]> wrote: > Last night I
    baked pork chops. I wanted something different but no fuss. I > have
    a tin of Old Bay seasoning in the cupboard. (I'd heard about it for >
    years on this ng but was never able to find it when I lived in
    Tennessee.) > It's usually used in things like crabcakes and shrimp
    dishes, but I noticed > on the back of the tin it also mentioned
    chicken. Well hell, if it works on > chicken it can't be bad on pork
    chops. It wasn't

    Old Bay rocks! It's basically the same spice mix as Creole/Cajun
    spice and what Emeril is always bamming with. It's good as far as it
    goes, but I find even the newest can is already so old its flavors are
    fading. That, or they jes use cheaper spices, which amounts to the
    same thing.

    I've tried Emeril's. It's excellent, but only because the spices are
    fresher. You can taste the celery seed, which is dominant in his
    blend. I buy a generic C/C blend from my health food store, which
    they get from San Fransisco spice company. Also, much fresher than
    Old Bay. I usually make my own, which really gets good if you buy
    whole spices, mix, then grind/crush yourself.

    http://www.gumbopages.com/food/creole.html

    As for what it works on, ANYTHING! I use it on chicken and fish all
    the time. Ribs, porkchops, pull-pork, veggies.... It's all good.

    nb



  5. #5
    Sqwertz Guest

    Default Re: Old Bay Seasoning on Pork Chops - great!

    On Thu, 10 Mar 2011 11:20:27 -0500, jmcquown wrote:

    > I had four bone-in pork loin chops, about 1/2 inch thick, with a nice edge
    > of fat on them. I sprinkled them liberally with Old Bay and baked them in a
    > glass baking dish at 425F for 30 minutes. They came out of the oven
    > sizzling and fragrant. No, they weren't over-cooked or at all dry. They
    > were moist, fork tender and quite tasty! I served them with some leftover
    > boiled parsleyed [new] potatoes and fresh steamed broccoli. Quite a nice
    > dinner! I'll definitely be using Old Bay seasoning on pork chops again


    I use Old Bay as a rub for my pork spare ribs before smoking them.
    Everybody pooh-pooh's the idea when they hear about it, but they
    haven't tasted them.

    I get the one-pound cans at Restaurant Depot for $6.00 ($.50 more than
    a 6oz can at the regular grocer). It's really not much more than 90%
    celery salt (light on the salt).

    -sw

  6. #6
    Janet Wilder Guest

    Default Re: Old Bay Seasoning on Pork Chops - great!

    On 3/10/2011 10:20 AM, jmcquown wrote:
    > Last night I baked pork chops. I wanted something different but no fuss.
    > I have a tin of Old Bay seasoning in the cupboard. (I'd heard about it
    > for years on this ng but was never able to find it when I lived in
    > Tennessee.) It's usually used in things like crabcakes and shrimp
    > dishes, but I noticed on the back of the tin it also mentioned chicken.
    > Well hell, if it works on chicken it can't be bad on pork chops. It
    > wasn't
    >
    > I had four bone-in pork loin chops, about 1/2 inch thick, with a nice
    > edge of fat on them. I sprinkled them liberally with Old Bay and baked
    > them in a glass baking dish at 425F for 30 minutes. They came out of the
    > oven sizzling and fragrant. No, they weren't over-cooked or at all dry.
    > They were moist, fork tender and quite tasty! I served them with some
    > leftover boiled parsleyed [new] potatoes and fresh steamed broccoli.
    > Quite a nice dinner! I'll definitely be using Old Bay seasoning on pork
    > chops again
    >
    > Jill


    My mom used it on roast chicken. It does have a lot of salt so I'm
    careful with it, but I recently saw that they make a lower-sodium version.

    I use Old Bay in my rib rub.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  7. #7
    Lou Decruss Guest

    Default Re: Old Bay Seasoning on Pork Chops - great!

    On Thu, 10 Mar 2011 11:20:27 -0500, "jmcquown" <[email protected]>
    wrote:

    >Last night I baked pork chops. I wanted something different but no fuss. I
    >have a tin of Old Bay seasoning in the cupboard. (I'd heard about it for
    >years on this ng but was never able to find it when I lived in Tennessee.)
    >It's usually used in things like crabcakes and shrimp dishes, but I noticed
    >on the back of the tin it also mentioned chicken. Well hell, if it works on
    >chicken it can't be bad on pork chops. It wasn't
    >
    >I had four bone-in pork loin chops, about 1/2 inch thick, with a nice edge
    >of fat on them. I sprinkled them liberally with Old Bay and baked them in a
    >glass baking dish at 425F for 30 minutes. They came out of the oven
    >sizzling and fragrant. No, they weren't over-cooked or at all dry. They
    >were moist, fork tender and quite tasty! I served them with some leftover
    >boiled parsleyed [new] potatoes and fresh steamed broccoli. Quite a nice
    >dinner! I'll definitely be using Old Bay seasoning on pork chops again


    I like OB with veggies. Cauliflower comes to mind first. A celery
    stalk loaded with cream cheese and liberally doused with OB is a great
    snack.

    Lou

  8. #8
    Catmandy (Sheryl) Guest

    Default Re: Old Bay Seasoning on Pork Chops - great!

    On Mar 10, 12:31*pm, notbob <not...@notbob.invalid> wrote:
    > On 2011-03-10, jmcquown <j_mcqu...@comcast.net> wrote: > Last night I
    > baked pork chops. *I wanted something different but no fuss. *I > have
    > a tin of Old Bay seasoning in the cupboard. *(I'd heard about it for >
    > years on this ng but was never able to find it when I lived in
    > Tennessee.) *> It's usually used in things like crabcakes and shrimp
    > dishes, but I noticed > on the back of the tin it also mentioned
    > chicken. *Well hell, if it works on > chicken it can't be bad on pork
    > chops. *It wasn't
    >
    > Old Bay rocks! *It's basically the same spice mix as Creole/Cajun
    > spice and what Emeril is always bamming with. *It's good as far as it
    > goes, but I find even the newest can is already so old its flavors are
    > fading. *That, or they jes use cheaper spices, which amounts to the
    > same thing.
    >
    > I've tried Emeril's. *It's excellent, but only because the spices are
    > fresher. *You can taste the celery seed, which is dominant in his
    > blend. *I buy a generic C/C blend from my health food store, which
    > they get from San Fransisco spice company. *Also, much fresher than
    > Old Bay. *I usually make my own, which really gets good if you buy
    > whole spices, mix, then grind/crush yourself.
    >
    > http://www.gumbopages.com/food/creole.html
    >
    > As for what it works on, ANYTHING! *I use it on chicken and fish all
    > the time. *Ribs, porkchops, pull-pork, veggies.... *It's all good.
    >
    > nb


    Penzeys has a Chesapeake Bay Seasoning that is very similar to Old
    Bay. Theirs is the quality you've come to expect from Penzeys...
    excellent, flavorful. It's terrific on pork chops and chicken.

    I'm also very fond of Penzey's Ozark seasoning on Pork and chicken.

  9. #9
    Steve Pope Guest

    Default Re: Old Bay Seasoning on Pork Chops - great!

    Catmandy (Sheryl) <[email protected]> wrote:

    >On Mar 10, 12:31*pm, notbob <not...@notbob.invalid> wrote:


    >> Old Bay rocks! *It's basically the same spice mix as Creole/Cajun
    >> spice and what Emeril is always bamming with. *It's good as far as it
    >> goes, but I find even the newest can is already so old its flavors are
    >> fading. *That, or they jes use cheaper spices, which amounts to the
    >> same thing.
    >>
    >> I've tried Emeril's. *It's excellent, but only because the spices are
    >> fresher. *You can taste the celery seed, which is dominant in his
    >> blend. *I buy a generic C/C blend from my health food store, which
    >> they get from San Fransisco spice company. *Also, much fresher than
    >> Old Bay. *I usually make my own, which really gets good if you buy
    >> whole spices, mix, then grind/crush yourself.
    >>
    >> http://www.gumbopages.com/food/creole.html
    >>
    >> As for what it works on, ANYTHING! *I use it on chicken and fish all
    >> the time. *Ribs, porkchops, pull-pork, veggies.... *It's all good.
    >>
    >> nb


    >Penzeys has a Chesapeake Bay Seasoning that is very similar to Old
    >Bay. Theirs is the quality you've come to expect from Penzeys...
    >excellent, flavorful. It's terrific on pork chops and chicken.
    >
    >I'm also very fond of Penzey's Ozark seasoning on Pork and chicken.


    Is the Penzey's version any less salty than Old Bay? I really like
    Old Bay but the sodium content is gignormous. Even if you leave
    out all other forms of salt in a dish, the Old Bay can send it
    over the edge.

    Despite this drawback, I still commonly use it in potato salad,
    red beans & rice, tuna salad, salmon cakes, and a few other items.


    Steve

  10. #10
    Jean B. Guest

    Default Re: Old Bay Seasoning on Pork Chops - great!

    jmcquown wrote:
    > Last night I baked pork chops. I wanted something different but no
    > fuss. I have a tin of Old Bay seasoning in the cupboard. (I'd heard
    > about it for years on this ng but was never able to find it when I lived
    > in Tennessee.) It's usually used in things like crabcakes and shrimp
    > dishes, but I noticed on the back of the tin it also mentioned chicken.
    > Well hell, if it works on chicken it can't be bad on pork chops. It
    > wasn't
    >
    > I had four bone-in pork loin chops, about 1/2 inch thick, with a nice
    > edge of fat on them. I sprinkled them liberally with Old Bay and baked
    > them in a glass baking dish at 425F for 30 minutes. They came out of
    > the oven sizzling and fragrant. No, they weren't over-cooked or at all
    > dry. They were moist, fork tender and quite tasty! I served them with
    > some leftover boiled parsleyed [new] potatoes and fresh steamed
    > broccoli. Quite a nice dinner! I'll definitely be using Old Bay
    > seasoning on pork chops again
    >
    > Jill


    Now that you mention it, that sounds like a great idea!

    --
    Jean B.

  11. #11
    Sqwertz Guest

    Default Re: Old Bay Seasoning on Pork Chops - great!

    On Thu, 10 Mar 2011 22:26:28 -0500, Jean B. wrote:

    > Now that you mention it, that sounds like a great idea!


    I've never understood why the package doesn't mention it. i think it
    goes on pork better than seafood. I actually don't like it on seafood
    - it makes seafood taste like, well, Old Bay. People tend to over-use
    it so that all seafood tastes the same.

    Second best use is chicken.

    -sw

  12. #12
    sf Guest

    Default Re: Old Bay Seasoning on Pork Chops - great!

    On Fri, 11 Mar 2011 03:24:13 +0000 (UTC), [email protected]
    (Steve Pope) wrote:

    > Is the Penzey's version any less salty than Old Bay? I really like
    > Old Bay but the sodium content is gignormous. Even if you leave
    > out all other forms of salt in a dish, the Old Bay can send it
    > over the edge.
    >
    > Despite this drawback, I still commonly use it in potato salad,
    > red beans & rice, tuna salad, salmon cakes, and a few other items.


    Old Bay seems to have been shoved off the shelves by Zatarain's every
    time I look for it. I don't want powder, I'm looking for the
    premeasured bags of discernable items for crab boil.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  13. #13
    sf Guest

    Default Re: Old Bay Seasoning on Pork Chops - great!

    On Thu, 10 Mar 2011 22:26:28 -0500, "Jean B." <[email protected]> wrote:

    > Now that you mention it, that sounds like a great idea!


    My son used to make pork chops that way. I do *not* like Old Bay on
    pork.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  14. #14
    Catmandy (Sheryl) Guest

    Default Re: Old Bay Seasoning on Pork Chops - great!

    On Mar 10, 10:24*pm, spop...@speedymail.org (Steve Pope) wrote:
    > Catmandy (Sheryl) <catma...@optonline.net> wrote:
    > >On Mar 10, 12:31 pm, notbob <not...@notbob.invalid> wrote:
    > >> Old Bay rocks! It's basically the same spice mix as Creole/Cajun
    > >> spice and what Emeril is always bamming with. It's good as far as it
    > >> goes, but I find even the newest can is already so old its flavors are
    > >> fading. That, or they jes use cheaper spices, which amounts to the
    > >> same thing.

    >
    > >> I've tried Emeril's. It's excellent, but only because the spices are
    > >> fresher. You can taste the celery seed, which is dominant in his
    > >> blend. I buy a generic C/C blend from my health food store, which
    > >> they get from San Fransisco spice company. Also, much fresher than
    > >> Old Bay. I usually make my own, which really gets good if you buy
    > >> whole spices, mix, then grind/crush yourself.

    >
    > >>http://www.gumbopages.com/food/creole.html

    >
    > >> As for what it works on, ANYTHING! I use it on chicken and fish all
    > >> the time. Ribs, porkchops, pull-pork, veggies.... It's all good.

    >
    > >> nb

    > >Penzeys has a Chesapeake Bay Seasoning that is very similar to Old
    > >Bay. Theirs is the quality you've come to expect from Penzeys...
    > >excellent, flavorful. It's terrific on pork chops and chicken.

    >
    > >I'm also very fond of Penzey's Ozark seasoning on Pork and chicken.

    >
    > Is the Penzey's version any less salty than Old Bay? *I really like
    > Old Bay but the sodium content is gignormous. *Even if you leave
    > out all other forms of salt in a dish, the Old Bay can send it
    > over the edge.
    >
    > Despite this drawback, I still commonly use it in potato salad,
    > red beans & rice, tuna salad, salmon cakes, and a few other items.
    >
    > Steve


    I couldn't say for sure, it's been awhile since I used anything but
    the Penzeys version. Here't there ingredients:
    Chesapeake Bay
    Traditional East Coast seafood and meat seasoning. Rub on soft-shelled
    crabs for sautéing, 1-2 tsp. per lb. Excellent for steak, chicken and
    fish, sprinkle on before pan-frying or broiling. Hand-mixed from:
    paprika, salt, mustard, celery, ancho, black pepper, red pepper, dill,
    caraway, allspice, horseradish, cardamom, thyme, ginger, bay, mace,
    cinnamon, savory and cloves.

  15. #15
    Jean B. Guest

    Default Re: Old Bay Seasoning on Pork Chops - great!

    Sqwertz wrote:
    > On Thu, 10 Mar 2011 22:26:28 -0500, Jean B. wrote:
    >
    >> Now that you mention it, that sounds like a great idea!

    >
    > I've never understood why the package doesn't mention it. i think it
    > goes on pork better than seafood. I actually don't like it on seafood
    > - it makes seafood taste like, well, Old Bay. People tend to over-use
    > it so that all seafood tastes the same.
    >
    > Second best use is chicken.
    >
    > -sw


    I can't wait to start cooking in the new house! So many ideas.

    --
    Jean B.

  16. #16
    Brooklyn1 Guest

    Default Re: Old Bay Seasoning on Pork Chops - great!

    "Jean B." wrote:
    >
    >I can't wait to start cooking in the new house!


    It must be like 3-4 years that you've been talking about it.
    When will we see your castle?
    When is the house warming?

  17. #17
    Default User Guest

    Default Re: Old Bay Seasoning on Pork Chops - great!

    "Steve Pope" <[email protected]> wrote in message
    news:ilc4kt$iu8$[email protected]..
    > Catmandy (Sheryl) <[email protected]> wrote:
    >
    >>On Mar 10, 12:31 pm, notbob <not...@notbob.invalid> wrote:


    >>Penzeys has a Chesapeake Bay Seasoning that is very similar to Old
    >>Bay. Theirs is the quality you've come to expect from Penzeys...
    >>excellent, flavorful. It's terrific on pork chops and chicken.


    > Is the Penzey's version any less salty than Old Bay? I really like
    > Old Bay but the sodium content is gignormous. Even if you leave
    > out all other forms of salt in a dish, the Old Bay can send it
    > over the edge.


    I have enjoyed the Utz potato chips with "Chesapeake Bay seasoning" when I
    could get them. I decided to try making a chip dip with Old Bay, but it was
    very salty. They have some clone recipes for Old Bay, perhaps one of those
    with reduced salt might work out.



    Brian
    --
    Day 764 of the "no grouchy usenet posts" project
    Current music playing: None.



  18. #18
    Default User Guest

    Default Re: Old Bay Seasoning on Pork Chops - great!

    "Sqwertz" <[email protected]> wrote in message
    news:[email protected]..
    > On Thu, 10 Mar 2011 22:26:28 -0500, Jean B. wrote:
    >
    >> Now that you mention it, that sounds like a great idea!

    >
    > I've never understood why the package doesn't mention it. i think it
    > goes on pork better than seafood. I actually don't like it on seafood
    > - it makes seafood taste like, well, Old Bay. People tend to over-use
    > it so that all seafood tastes the same.
    >
    > Second best use is chicken.


    Yeah, pretty good pre-fab rub for roasting a whole chicken.



    Brian
    --
    Day 764 of the "no grouchy usenet posts" project
    Current music playing: None.



  19. #19
    Steve Pope Guest

    Default Re: Old Bay Seasoning on Pork Chops - great!

    Default User <[email protected]> wrote:

    >I have enjoyed the Utz potato chips with "Chesapeake Bay seasoning" when I
    >could get them. I decided to try making a chip dip with Old Bay, but it was
    >very salty. They have some clone recipes for Old Bay, perhaps one of those
    >with reduced salt might work out.


    Yes, I have no doubt one could duplicate it and leave out most of
    the salt. In fact I usually don't buy spice blends, partly for this
    reason, but sometimes they can be convenient.


    Steve

  20. #20
    Janet Wilder Guest

    Default Re: Old Bay Seasoning on Pork Chops - great!

    On 3/10/2011 9:24 PM, Steve Pope wrote:

    > Is the Penzey's version any less salty than Old Bay? I really like
    > Old Bay but the sodium content is gignormous. Even if you leave
    > out all other forms of salt in a dish, the Old Bay can send it
    > over the edge.


    http://www.oldbay.com/Products/Old-B...Seasoning.aspx

    It's 30% less sodium. I saw it my local supermarket.
    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

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