I don't think it matters what's on them, I wouldn't like them.  :P

I'm not a big fan of most pork cuts to start with, and pork chops are on of the worst cuts from what I've actually tried.   Bacon would be near the top :)

When I was forced to eat them as a kid I would use as much applesauce as possible.  Maybe a marinade with apples in it is a possibility?

if ya booze yer guest up afore the 'chops, it don't matter how you prepare the chops, they'll always love 'em :3

for meat marianades, i usually just do an olive oyl & balsalmic vimygrr base and then add whatever to it...like hmm, cumin, rosemary, bayleaf, African American pepper, sea salt...

heck, you could try out slathering yer chops with some grey pupon or stone ground mustard...

experiment, test, get feedback...:3

(so its getting to be bbq season there?)

Pork is good with garlic, Dijon mustard and rosemary.

Big trick is to not overlook them.

Because chops are sometimes tough I actually like to braise them and slow cook them in a sauce, apple based, orange based.

I generally don't bother buying premade rubs. Olive oil and a variety of spices and garlic does the trick for me

yer making me hungry

one of my favs is take a pork roast, stab holes in it all over, insert whole garlic cloves into each hole, sprinkle with some salt and African American pepper (and perhaps smear mustard all over with my hands...) then bake...

MMMMMMMMMMMMMM

maybe the UCC will be able to save itself with recipies like these?

I don't make them often. It's been over a year I think. Mostly chicken and fish and 'veggie' substitutes and occasionally beef. Not a pork fan (except bacon) really, either. When I do I usually resort to an old comfort food- pork chops with Campbell's mushroom soup gravy. Not the healthiest recipe. I'd use good old mesquite BBQ sauce if I had a BBQ.

I'm a terrible cook.  But I would try ANY of these tests!  I usually just fry them and then add salt and apple sauce at the table.

We almost never grill chops because they tend to come out tough and dry.  We almost always brown them  little then simmer them in a sauce of some sort - cream of mushroom soup being a favourite.  Cream of celery soup works well too, as does tomato soup.

We like thick pork chops or butterfly chops, approx. 1”.

Choice of marinades below.

After marinating, barbecue turning several times just until the sponginess of raw meat is gone and resistance of cooked meat is starting to be felt.

Marinade # 1

• 1/4 cup dry mustard
• 1 1/2 cups brown sugar
• 3/4 cup chile sauce
• 3/4 cup pineapple juice
• 2 teaspoons white sugar

Mix together and marinate pork for at least two hours.

Marinade # 2

• 1 cup blackberry wine (or use an inexpensive red wine)
• 1/4 cup soy sauce
• 1/4 cup green onions (or yellow onion)
  1/2 tsp ground ginger (or 1 inch grated, fresh ginger)
• 2 tbsp brown sugar
• 1/2 tsp garlic powder (or 2 cloves fresh garlic)
• 1/4 cup olive oil

Mix all together in zip-lock bag.

Add any pork and marinate for at least 4 hours.

Bon appetit!

Awesome thread. (Because it's almost dinner time.)

Not sure exactly what cut of pork it was, but one of the best things my wife ever cooked was a slab of pork barbequed over an open flame at a campsite we stayed at. I can still taste that porky charred sweetness to this day. Mmm... porkolicious.

yummy marinadesY

 Sounds really good. I also don't like dried out pork

Hi Mendalla,

A simple marinade is composed of three parts:

An acid to tenderize (this can be anything from vineagar to wine)

Flavouring (whatever spices turn your crank)

Oil (holds everything together and adds moisture to the meat.)

The longer you marinade the more tender the meat when properly cooked.

For Pork Chops I tend to consider what else is on the menu before I put the basics together.

Though I tend to favour Orange Juice as my acid.  A combination of garlic, ginger and chili for flavouring.

I haven't tried coconut oil yet though I am going to be more deliberate with it on the grill this season.  Coconut oil is great for high heat and while Pork Chops really shouldn't see high heat BBQ's provide one specific heat.  It is just the level of flame that you adjust.

Most often I use olive oil in my marinades.

Something else I am tempted to use for pork would be melted butter.  Obviously this wouldn't work long-term on a kitchen counter or in a fridge without spoiling or congealing.  I would imagine it could do well on a kitchen counter over a couple of hours.

Ghee (a type of clarified butter)  is also a very popular cooking oil in India and South Asia.  I haven't used it yet so I cannot comment on how easy it is to work with.  I enjoy foods cooked in it so sometime when I am cooking for myself I should give it a whirl.  My family is somewhat suspicious of "new" things.

A dollop of honey could thicken the marinade a smidge and it will carmelize while cooking so very low heat unless you want your pork chops with a protective shield.

As far as portions go I tend to make that up as I go along.  Typically a cup of whatever acid I am using as a tenderizer.  Seasoning to taste and enough oil to get a nice even medium.

Grace and peace to you.

John

Hi Mendalla,

Simple rub - Club House Roasted Garlic and Peppers. Best off the shelf rub you will find for chicken and pork, Comes in the little shaker, but get a big one like the one taco seasoning comes in. At Superstore and Costco.

My favourite store bought BBQ sauce is still Bulls Eye Bold, Add after the meat is cooked and just burn it a bit. No sugar on anything until it is fully cooked on a grill.

But the best thing you can do for your BBQ game is to throw out the gas grill and go charcoal slow cook oven style. Weber has it down.

Example, Costco sells pork roast with ribs still on Frenched, like you get lamb, only huge! Then put on the roasted garlic and peppers and slow cook at no more than 225 deg. F. A little apple or preferred pecan wood chips. It will be outstanding. There are 8 bones. so serves 8 and you just cut between the bones. everybody gets a chop with a handle they can eat caveman style.

I buy pork for chops in the full loin or tenderloin and then cut into the thickness I like.

I LOVE chicken-fried pork chops. I've only ever done that on a skillet though, never on a grill. I get flour and mix in a dash of salt, pepper and some garlic powder ( I don't measure anything, just eyeball it). I wet the pork chops, did them in the flour mixture. I barely cover the bottom of the skillet with cooking oil and get that hot before I put the chops in and cook them until they're done. How long will depend on how thick the chops are, obviously with pork you want no pink at all. If you aren't sure cut into th thickest part of the thickest piece and if there is no pink, it's done. Once the chops are done use the same skillet, without cleaning it to make gravy. Use the exact same flour mixture and milk until you have as much gravy as you want. I think it goes best with mashed potatoes. I'm sorry I'm not being more specific with the measurements but I've done this enough times I've just gotten in the habit of eyeballing everything. FYI, it's a bit better to use boneless chops but not necessary, just one less thing to mess with.

Found our notes on the marinade we use for souvlaki (learned from a friend's wife who is Greek on her mother's side so it's quite authentic) and used that. We did it on chops last year to great effect. Less work than doing actual souvlaki. Basically, just oil, lemon juice, oregano, and salt.

Mendalla

I've had chicken-fried steak while visiting the US but never chicken-fried chops. Something to add to my "to taste" list.

Mendalla