These brined and grilled juicy pork chops come from Sweetwater Grill. All their food at their restaurants in the Great American family are incredible. I order them often :-)
Originally Posted by scho63:
These brined and grilled juicy pork chops come from Sweetwater Grill. All their food at their restaurants in the Great American family are incredible. I order them often :-)
Originally Posted by Mr. Flopnuts:
I love pork. Just not chops. I'm weird. Carnitas is one of my favorite things in the world to eat. Pork ribs, bacon, sausage, ham, tenderloin, give me anything pig, just not...chops. I dunno, like I said I was very surprised at how much I enjoyed it tonight. It's kind of weird too me.
Kurzweils in harrisonville has smoked pork chops that you can get at any thickness, take then home and warm up in.a little apple juice and they are fucking awesome [Reply]
Originally Posted by scho63:
These brined and grilled juicy pork chops come from Sweetwater Grill. All their food at their restaurants in the Great American family are incredible. I order them often :-)
Originally Posted by scho63:
I used to cook a lot for myself the last two years but since I'm living in the office since June 15th, it's been lots of eating out.
Ummm... I think I missed something. Why are you living in the office? [Reply]
I just went for a mile long walk with the wife, we even held hands, so far, no HOOOOOOOTpocket. Maybe I should have told her some Iowanian poems? [Reply]
Originally Posted by Mr. Flopnuts:
I love pork. Just not chops. I'm weird. Carnitas is one of my favorite things in the world to eat. Pork ribs, bacon, sausage, ham, tenderloin, give me anything pig, just not...chops. I dunno, like I said I was very surprised at how much I enjoyed it tonight. It's kind of weird too me.
I'm not a chop guy either. Just don't dig them. Most of them are dry or have a bunch of stringy fat around the outside that I can't find when smothered.
Originally Posted by Fire Me Boy!:
Brining makes such a difference!
This might change my tune. It seems like they're still dry even smothered. [Reply]
Originally Posted by Buehler445:
I'm not a chop guy either. Just don't dig them. Most of them are dry or have a bunch of stringy fat around the outside that I can't find when smothered.
Sadly you're not getting the right ones nor getting them prepared right.
There is no need to cook them to oblivion like the old days. My Mom turned pork chops into shoe leather. Also brining is HUGE.
Don't EVER do stuffed pork chops. The thinning out dries them out too much and the stuffing has to be cooked too long compared to the thin chop itself after having the meat to put in the filling. Any stuffed meat is a waste. [Reply]
Originally Posted by scho63:
Sadly you're not getting the right ones nor getting them prepared right.
There is no need to cook them to oblivion like the old days. My Mom turned pork chops into shoe leather. Also brining is HUGE.
Don't EVER do stuffed pork chops. The thinning out dries them out too much and the stuffing has to be cooked too long compared to the thin chop itself after having the meat to put in the filling. Any stuffed meat is a waste.
beg to differ. i did stuffed boneless chops not too long ago. lemon pepper and garlic salt. (i did have the butcher cut them extra thick, 1.5") butterflied them, stuffed with garlic, basil and fetta cheese. seared on the cast iron both sides, placed on rack in casserole dish, covered and baked. they turned out dynamite. that said, if the chop is too thin to start, you are correct, its not worth it. :-) [Reply]
Originally Posted by scho63:
Sadly you're not getting the right ones nor getting them prepared right.
There is no need to cook them to oblivion like the old days. My Mom turned pork chops into shoe leather. Also brining is HUGE.
Don't EVER do stuffed pork chops. The thinning out dries them out too much and the stuffing has to be cooked too long compared to the thin chop itself after having the meat to put in the filling. Any stuffed meat is a waste.
I'm sure you're right. And I don't cook them. I don't think the wife has even bought them since we've been together.
But my dad will go to fisticuffs with a motherfucker for pork chops, and I'm just....meh. [Reply]
Originally Posted by Buehler445:
I'm not a chop guy either. Just don't dig them. Most of them are dry or have a bunch of stringy fat around the outside that I can't find when smothered.
This might change my tune. It seems like they're still dry even smothered.
They're being cooked to death. Brining helps keep them moist, but they also don't need to be cooked to 160. 140-145 is excellent. [Reply]
