I can eat these everyday, about ten in a sitting! If you can't source pork belly you could use a loin or cut up a pork roast. But pork belly works the best.
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March 11, 2024, 07:25 PM
clipper1
Thin slices of pork tenderloin prepared schnitzel style works for me. Makes the best finger food evah!
March 12, 2024, 11:18 AM
SpinZone
I will coat chops or loins with Dijon mustard and then Panko bread crumbs. Pan fry them and finish with a honey lemon vinaigrette.
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March 12, 2024, 12:52 PM
cheesegrits
quote:
Originally posted by clipper1: Thin slices of pork tenderloin prepared schnitzel style works for me. Makes the best finger food evah!
My husband made schnitzel with pork steaks a couple of weeks ago. They were great.
Finally got around to trying out one of these recipes today. This one was not bad at all!
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March 21, 2024, 10:19 PM
TBH
Costco pork spare ribs on the gas grill. They’re big, fatty, and moist. I usually finish with a light coat of bbq sauce and pull at 140-145. Their pre-seasoned St Louis ribs and bone in loin roast are awesome too. The roast I usually cook on an electric rotisserie.
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March 22, 2024, 01:09 PM
sreding
Loin is a lean cut - be sure to cook to TEMP not time regardless of how you cook it. It doesn't lend itself to 'pulled pork', but cooked to temp on the grill or oven will yield deliciously juicy cuts and when cold you can then slice for lunch meat. We regularly do loins/tenderloins (depending on whats on sale) - heavily season with rub - let rest in the fridge for a day and then toss it on the grill with a temp probe in the small end and one in the thick end. Once it's getting close to temp I'll baste with teriyaki or other sweet sauce (fresh squeezed apple cider is good in the fall) for a nice glaze.
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I can eat these everyday, about ten in a sitting! If you can't source pork belly you could use a loin or cut up a pork roast. But pork belly works the best.
^^^ That sounds amazing.
August 03, 2024, 02:48 AM
2000Z-71
Pork chops - marinate overnight in Italian dressing, cook on the grill, yum.
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August 03, 2024, 06:05 AM
bendable
Warm up a quart of your favorite sauerkraut in the crock pot, Brown a three pound loin in a skillet, Put the pork in the pot until done.
15 minutes prior to eating pop on a half dozen dumplings.
( On top of the kraut)
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August 05, 2024, 02:01 PM
83v45magna
I tried this recently for a quick way to do 4 boneless pork chops in the air fryer.
Preheat air fryer to 400*
While preheating, make a dry rub of: 1 tsp paprika (I used a 'hot' Hungarian paprika) 1 tsp salt 1 tsp pepper 1 tsp ground mustard 1/2 tsp garlic powder 1/2 tsp onion powder ...and toss it together
Rub some olive oil on the chops then coat with the seasoning rub.
Cook about 15 minutes, turning once.
Steamed some fresh broccoli for 7 minutes and then 'made' some Idahoan instant 'Baby Red's' mashed potatoes and Bob's your uncle. Super quick meal. Turned out the dry rub was very, very good.
August 05, 2024, 07:01 PM
MrToad
I love this simple yet delicious Italian method of cooking thick pork chops.
1 tablespoon finely chopped fresh parsley, preferably the flat-leaf Italian type
Combine the sage, rosemary, garlic, salt and a few grindings of pepper and press a little of this mixture firmly into both sides of each pork chop. In a heavy 10- to 12-inch skillet, melt the butter with the olive oil over moderate heat. When the foam subsides, place the chops in the hot fat and brown them for 2 or 3 minutes on each side, turning them carefully with tongs. When the chops are golden brown, remove them from the pan to a platter. Pour off all but a thin film of fat from the pan, add 1/2 cup of the wine and bring it to a boil. Return the chops to the pan, cover and reduce the heat to the barest simmer. Basting with the pan juices occasionally, cook the chops for 25 to 30 minutes, or until they are tender when pierced with the tip of a sharp knife. Transfer the chops to a heated serving platter, skim off all the fat from the braising liquid, and pour the remaining 1/4 cup of wine into the skillet. Boil it briskly over high heat, stirring and scraping in any browned bits that cling to the bottom and sides of the pan, until it has reduced to a few tablespoons of syrupy glaze. Remove the skillet from the heat. Taste for seasoning and stir in the chopped parsley. Pour the sauce over the pork chops and serve at once.
If you like religion, laws or sausage, then you shouldn't watch them being made.
This is both easy and incredibly rich and delicious. Just made it for about the 6th time, last night for a lot of family in town. Scales easily.
Only edit is to remove the rosemary leaves and wrap in cheesecloth to avoid that in the actual bites.
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August 06, 2024, 08:28 AM
odin
Google "picante pork chop recipe" for lots of ideas. I use boneless, thick-cut chops in a slow-cooker topped with a 24 oz. jar of Picante salsa. cook on low for 6 hours.....
This is both easy and incredibly rich and delicious. Just made it for about the 6th time, last night for a lot of family in town. Scales easily.
Only edit is to remove the rosemary leaves and wrap in cheesecloth to avoid that in the actual bites.
Oh man, Georgeair, I'm going to see about making that in the next week or two! Thanks!
If you like religion, laws or sausage, then you shouldn't watch them being made.
August 20, 2024, 09:20 PM
1s1k
I know you’re asking for recipes but if you’re in a hurry marinating a pork tenderloin in this stuff is money. Anyone from the St. Louis metro area into southern Illinois know about this. One bottle will probably do the tenderloins.
If you want to get fancy you can buy a packet of Lipton onion cup of soup and put it in the marinade as well.
It’s a steak marinade from a fantastic steak house in Illinois but it’s phenomenal on port tenderloins as well.
