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For the price a family pack of pork chops is difficult to beat. Throw some steak seasoning on them, put em on the grill for a little bit, serve with a side dish of rolls, corn or ranch style beans, and maybe even a baked potato.

Labor day is coming up, and I think I will probably cook up 2 family packs of pork chops.

The problem I sometimes run into with pork chops, if I cook them too long they get dry and tough.
 

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Sauce. I have a couple of PC recipes that my pork-hating wife loves (pork is so drryyyy...).

Brown the chops in a skillet, then add a can of diced tomatoes with chilis. Cover and cook over medium heat for 4-7 minutes depending on thickness. Remove the chops to a plate and stir in 1/2 cup of mayo. Stir until the mayo dissolves into tomatoes and liquid to make a smooth cream sauce. Return the chops and warm, spooning the sauce over the pork.

Salt and pepper, then brown the chops on both sides over medium high. Remove the chops, add 1/2 cup of chicken broth, 8oz of sliced baby portobella mushrooms and deglaze the pan. Add 8oz of heavy cream, 1/4 cup of bourbon. Cook down, stirring until reduced by 1/2. Reintroduce the chops, turn to coat and warm through.

John
 

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I love pork chops.... In my area it is common to find a whole bonless pork loin for the same price per pound or less so I rarely have bone in chops.
Both taste great after spending time in the smoker
 
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