What to do with pork chops instead of the usual cook methods?

[JLinza]

Looks like everyone has you coverd. I do a smoke & reverse sear these days and really enjoy them. Stays good and juicy and tender too. Be sure to post what you come up with

Raspberry Chipotle, glazed pork chops.

Did some extra thick bone in chops. They turned out so good, I figured I'd share. I put them on the smoker with some cherry and a bit of pecan wood. Ran at about 250 for 1 1/2 to 2 hours and then did a reverse sear to finish em off. I used the Traegers cherry rub, and hit em with a Raspberry...

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[Cattoon]

I use a couple of cans of sauerkraut, rinsed well. I put that in the bottom of the crock pot with a liner. Sprinkle the pork chops to your taste with Tony Chacheres seasoning and cook on low essentially all day, I will also sometimes toss in a pack of conecuh smoked sausage on top for the last couple of hours or so. I rinse the kraut so the juice in the bottom doesn’t end up too salty from the seasoning and sausage.

 

[Brokenhandle]

Alot of great ideas in this thread!

Ryan

 

[zachyweezer]

I understand why you're looking for alternative methods of using your chops. Seems like dry pork is all too common an occurrence when folks opt to grill or fry. I would encourage you, however, to consider a brine. It's truly a game changer.
I like to get the combined weight of the meat and the water, convert that number to grams, and then multiply by .015. This will tell you how many grams of salt to add to your water. Add a little sugar and some crushed garlic cloves, and brine the chops overnight. They'll never get too salt, and they won't be the least bit dry.

 

[Torch&Tone]

Sous vide is great for not having to worry about timing it just right (while also freeing you up to make a sauce, sides, etc.). Lots of choices on which way to take it!

However, that said, I made pork fried rice, without SV, just last night. Par cook the cutlets, cube and cornstarch them, back to the cast iron until golden, set aside. Cook the scrambled egg and add to the pork, then cook the diced onions & pepper(s), white rice leftovers, peas, bean sprouts, minced garlic/ginger, and Chinese five spice in whatever ratio/combination your heart desires (and pan allows). Deglaze with soy sauce, combine with lime (zest and/or juice) & cilantro, and serve.

 

[millerbuilds]

Lot of great ideas and suggestions above.
I smoke and sear mine.

Steps
- Pick 1-1/2" Pork Chops or thicker (bone in preferred)
- Dry Brine with Kosher or Sea Salt for 24 hours (uncovered or lightly covered)
- Rub with Mayo
- Coat with favorite pork chop rub (salt less is the best since they were dry brined)
- Mine is: Garlic Pwdr, Onion pwdr, white pepper, ground ginger, and hickory pwdr
- Smoke at 250 with Apple or Cherry (I sometimes and a bit of pecan)
- Pull at an IT of 125-130
- Sear to 142
- Rest for 15 minutes.

Works well for us.

- Jason

 

[912smoker]

Similar to our preferred method but I like to soak in a mixture of apple juice and rub or Welch's peach medley cocktail juice overnight. Smoke to 120 or so then a hot sear to 140.
I need to try the dry brine!

Keith

 

[sandyut]

Pork Chops Florentine is a nice change up. Ive also sear them and put them in a marinara with fresh spinach. I looked for the recipe and struck out, but that description is pretty much it. Simmer the chops in the marinara a bit and they get real tender.