Smoked pork chops with spaghetti

Discussion in 'Food & Cooking' started by mikelm, Mar 27, 2012.

  1. mikelm

    mikelm

    Messages:
    1,691
    Likes Received:
    37
    Exp:
    Home Chef
    Need really good recipe for adding spaghetti to really good smoked porkchops. (We're using 'Randy Reams' wonderful Elburn smoked porkchops) I know I need a tol of gqrlic, but would appreciate other suggestions.

    We'd like to do this Tuesday evening, so I'll keep an ene peeled tomorrow, Many thanks in advancw,

    MikeML
     
  2. koukouvagia

    koukouvagia

    Messages:
    7,385
    Likes Received:
    618
    Exp:
    Home Cook
    Do you mean you need a side dish of spaghetti or are you looking to chop up the pork into the spaghetti?  I simply cannot imagine spaghetti with smoked chops, they don't go together in my mind.  Can you be more specific about what you're looking for?  I'd think you'd need a robust potato salad, a sweet flavorful corn dish and a crisp slaw salad.
     
  3. phatch

    phatch Moderator Staff Member

    Messages:
    8,549
    Likes Received:
    510
    Exp:
    I Just Like Food
    There are barbecue spaghetti variants made with pulled pork and tomato sauce/barbecue sauce hybrid. It can be quite good to just meh.

    But where you want to serve a smoked chop, I'd probably go with something more like pasta with myzithra. Cook spaghetti, melt butter, add sliced garlic, let the butter just start to brown and pour over the spaghetti. Top with grated myzithra cheese. You might want to strain out the garlic slices, but that's up to you.
     
  4. koukouvagia

    koukouvagia

    Messages:
    7,385
    Likes Received:
    618
    Exp:
    Home Cook
    Whoa, how did you pair myzithra with that one?  That came from left field.
     
  5. phatch

    phatch Moderator Staff Member

    Messages:
    8,549
    Likes Received:
    510
    Exp:
    I Just Like Food
    I think the myzithra and garlic butter has the strength to stand up to flavors of the smoked porkchop and supply the richness that a smoked pork chop will likely lack. Even brined, they can be moist but often lack the fat to round out the mouthfeel and flavors.

    But as you noted in your first post, some texture or crunch in another side would be good.

    No one has to agree with me on that of course.  I can just see that working together and pleasing me.
     
    Last edited: Mar 27, 2012
  6. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    177
    Exp:
    Retired Chef
    Smoked pork chops and spaghetti to me does not MARRY. I  WOULD SERVE WITH CARAWAY ,BEER KRAUT OR SWEET AND SOUR RED CABBAGE WITH POTATOES,or Spaetzel
     
  7. koukouvagia

    koukouvagia

    Messages:
    7,385
    Likes Received:
    618
    Exp:
    Home Cook

    I don't disagree with you, it's just rare to hear someone mention myzithra.