doing justice to good pork

50
10
Joined Dec 18, 2010
I'm going to buy a couple of locally-raised pork chops from a butcher. My question is, what's a good, simple way to bring out the flavor of the pork? 
 
4,725
1,304
Joined Nov 5, 2007
Grill or pan fry, minimal seasoning, don't overcook. They probably won't need a brine.

mjb.
 
7,676
845
Joined Apr 3, 2008
Simple is best! Grill them on th BBQ if possible.

Pan searing is good too. Salt generously and add pepper too, then pan sear like a good steak adding a bit of fresh thyme and butter to the pan during the last bit of cooking. I like to add lemon juice too, it really cuts nicely through the fat. Rest and eat!
 
8
10
Joined Jun 13, 2015
No hot peppers?  I always love a little heat with grilled or seared pork.  It just seems like it belongs.
 
857
76
Joined May 27, 2013
I dunno. I would disagree about the brine. Some salt, pepper, water, and 1/4 chopped onion and garlic soaking overnight. 

Those are all compliments to the pork flavor, and the brine brings out the juiciness. 
 

cerise

Banned
1,008
33
Joined Jul 5, 2013
 
I'm going to buy a couple of locally-raised pork chops from a butcher. My question is, what's a good, simple way to bring out the flavor of the pork? 
I agree on the cut/thickness.  Sometimes, I find pork can be boring/bland on its' own.  Many ways to go.  An indoor grill is an option, if you don't have an outdoor grill.  Season to taste with herbs/spices of choice or a Greek seasoning (Cavender's as I recall).  If it's thick, consider cutting a pocket and stuffing.  Or  prepare a sauce - mushroom, mushroom marsala, or go fruity.  Lots of options.
 
21
10
Joined Jun 29, 2015
Grilling them will be your best bet. You don't want to use any over powering spice. Don't over cook neither as this will result in an unsatisfactory result
 
252
35
Joined May 7, 2012
I'm assuming you're looking at 1.5" chops, I would heat a pan up just until its smoking. Add a splash of oil, and season your chops. Drop them into the pan with a couple of whole cloves of garlic. after 2 minutes flip and add a knob of butter and some thyme. use the drippings and oils to baste the chops until they're at medium. 
 
4,282
1,168
Joined Dec 18, 2010
That's a fascinating contraversy... But I don't brine either. Doesn't do enough in my experience.
 
4,725
1,304
Joined Nov 5, 2007
If this pork is from a nice heritage, heirloom or whatever pig, it should have enough marbling so that brining is not necessary.  Brining is also not necessary for slabs of factory farmed, mass produced stuff that already contains up to 15% salt solution.

mjb.
 
Top Bottom