{"id":11070,"date":"2016-04-21T20:00:45","date_gmt":"2016-04-21T20:00:45","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=11070"},"modified":"2021-01-25T18:39:49","modified_gmt":"2021-01-26T01:39:49","slug":"pork-chops","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/pork-chops\/","title":{"rendered":"Pork Chops – COLLECTION"},"content":{"rendered":"

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Pork Chop Notes<\/h1>\n
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  1. All Pork Chops are taken from the loin – or the back\n
      \n
    1. Shoulder chop is closest to the head
      \nLots of muscles and connective tissue
      \nGood for braising and slow cooking, but not for pan frying<\/li>\n
    2. The rib chop is next – This is the front part of the center cut
      \nCut these thick and cook with fast dry heat – like a BBQ grill
      \nGood for stuffing since it is an entire muscle<\/li>\n
    3. The tenderloin and loin chop – This is the back of the center cut
      \nThe pork equivalent of the T-bone and Porterhouse
      \nThe loin and tenderloin cook at different rates
      \nWrap the tenderloin with foil for the first half of the cooking process<\/li>\n
    4. The sirloin chop is near the back of the hog
      \nMost amount of muscles and connective tissue
      \nGood for braising and slow cooking, but not for pan frying<\/li>\n<\/ol>\n<\/li>\n
    5. Bone-in means more flavor.  Unless you have a specific reason, always use bone-in pork chops.<\/li>\n
    6. Frenching the pork chop means to scrape the meat off the bone to create a “handle.”<\/li>\n
    7. Consider a two-day brine<\/strong> otherwise it will taste dry – Bring 2 C apple cider to about 185\u00ba :: and add 1 C brown sugar, 1 C salt, 8 cloves, bay leaf, 1 tsp corriander and 1 TBL peppercorns, 1 TBL dry mustard.  Add 1.5 C ice after all solids are dissolved. Let cool, then marinate 24-48 hours in the fridge.  This will really enhance the flavor of your pork chops.<\/li>\n<\/ol>\n

      Basic Pork Chops<\/h1>\n

      Beginner Pork Chops<\/a><\/h2>\n

      A very easy recipe.  Use the above link or CLICK HERE<\/a><\/p>\n

      Novice Pork Chop<\/h2>\n
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      1. Season 2 bone-in pork chops with salt and pepper<\/li>\n
      2. Heat 2 TBL EVOO in a hot cast iron skillet<\/li>\n
      3. Sear pork chops till brown<\/li>\n
      4. Flip chops, then cook 1 minutes more<\/li>\n
      5. Set pork chops aside on a plate<\/li>\n
      6. Add minced garlic, onion, tomatoes, kalamata olives, capers and one chopped anchovy to the hot skillet.<\/li>\n
      7. When softened, add pork chops back into the pan.<\/li>\n
      8. Cook at 450\u00ba for 5 minutes<\/li>\n<\/ol>\n

        Fancy Pork Chop<\/h2>\n

        INGREDIENTS<\/p>\n