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#1 MSwiss

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Posted 10 June 2019 - 05:19 PM

I can thank my old friend Bruce Czajkowski (and current CR Hardbody ace) of at least three things.

1 - explaining acid flux to me when I was about 13.

2 - about three years later, after going full sideways 6-7 times, still keeping his '65 Barracuda on the icy road.

3 - about 45 years later, telling me about the pork chops at Hog Wild.

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Mike Swiss
 
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Note: Send all USPS packages and mail to: 5858 Chase Ave., Downers Grove, IL 60516





#2 Phil Hackett

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Posted 10 June 2019 - 05:37 PM

Looks great... they looks juicy. A lot of places that serve pork cook the life out of it, you might as well be chewing leather.


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#3 MSwiss

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Posted 10 June 2019 - 05:41 PM

Agreed.

One place, we sometimes go after racing, one or two will be great, and the other one or two dry as can be.

These were even better, than they look. Not dry a bit.


Mike Swiss
 
Inventor of the Low CG guide flag 4/20/18
IRRA® Components Committee Chairman
Five-time USRA National Champion (two G7, one G27, two G7 Senior)
Two-time G7 World Champion (1988, 1990), eight G7 main appearances
Eight-time G7 King track single lap world record holder

17B West Ogden Ave., Westmont, IL 60559, (708) 203-8003, mikeswiss86@hotmail.com (also my PayPal address)

Note: Send all USPS packages and mail to: 5858 Chase Ave., Downers Grove, IL 60516


#4 MattD

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Posted 10 June 2019 - 06:18 PM

That looks good.

 

I have a hard time cooking chops on the grill. I learned early on in butcher training that a chop should be at least 3/4 inch thick to grill properly. Boneless loins are cheap so we buy them a lot. I cut chops about an inch and turn the heat to high and burn that outside in just a couple minutes, then put them on the side with the burner off and turn the heat to low. They come out good every now and then. A thinner chop doesn't stand a chance. Just hard to get them done and still be moist. I have the same problem with boneless chicken on the grill. I still try every now and then.

 

I have better luck with a good marbled steak, burgers, hot dogs, and baby backs, so that is what I stick to. I haven't ruined a hot dog yet!!


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#5 Pappy

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Posted 10 June 2019 - 07:32 PM

Has anyone ever tried cooking pork chops in a smoker?


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#6 Rotorranch

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Posted 10 June 2019 - 07:45 PM

I do them on the Big Green Egg. It's the only way I roll!

 

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#7 Thom

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Posted 10 June 2019 - 08:02 PM

What works for me, to keep pork chops and chicken breasts moist, is to coat them with olive oil before grilling.
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#8 MSwiss

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Posted 10 June 2019 - 08:34 PM


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Mike Swiss
 
Inventor of the Low CG guide flag 4/20/18
IRRA® Components Committee Chairman
Five-time USRA National Champion (two G7, one G27, two G7 Senior)
Two-time G7 World Champion (1988, 1990), eight G7 main appearances
Eight-time G7 King track single lap world record holder

17B West Ogden Ave., Westmont, IL 60559, (708) 203-8003, mikeswiss86@hotmail.com (also my PayPal address)

Note: Send all USPS packages and mail to: 5858 Chase Ave., Downers Grove, IL 60516


#9 Zippity

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Posted 10 June 2019 - 08:34 PM

If you like pork chops, you will love this recipe:

 

Baked Pork Chops

 

6 pork chops

1 teaspoon garlic powder

1 teaspoon seasoning salt

2 eggs, beaten

¼ cup all-purpose flour

2 cups Italian-style seasoned bread crumbs

4 tablespoons olive oil

1 (10.75 ounce) can condensed cream of mushroom soup

½ cup milk

1/3 cup white wine

 

Preheat oven to 350 degrees F (175 degrees C).

Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.

Place the beaten eggs in a small bowl.

Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.

Heat the oil in a medium skillet over medium-high heat.

Fry the pork chops 5 minutes per side, or until the breading appears well browned.

Transfer the chops to a 9x13 inch baking dish, and cover with foil.

Bake in the preheated oven for 1 hour.

 

While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl.

After the pork chops have baked for an hour, cover them with the soup mixture.

Replace foil, and bake for another 30 minutes.


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#10 Gene/ZR1

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Posted 11 June 2019 - 06:59 AM

Man! Can't take it any longer, hog slop time!

 

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#11 Cheater

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Posted 11 June 2019 - 07:14 AM

A thinner chop doesn't stand a chance. Just hard to get them done and still be moist.


Have you tried brining them first?

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#12 MattD

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Posted 11 June 2019 - 08:22 AM

Gene, that's about right for me, but what about you? I'll be over in a little while, keep mine hot.

 

Greg, I usually like to cut the chops a day or two ahead and put them in a baggie with marinade. Not sure that helps with dryness, I don't think it hurts, but it does impart flavor. I've read that marinate doesn't affect tenderness, I don't know. I use one of the prepared Hawiain  marinates or a citrus flavor. How do you mix up the brine solution?

 

I have found the cuts from the rib end of the loin, which has the light colored meat with a darker colored meat around it are better then the center section which is all light colored lean meat. Of course, that's due to the fat content in the darker meat.    

 

I can always be happy with a couple slabs of baby backs!     


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#13 Cheater

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Posted 11 June 2019 - 08:26 AM

Matt,
 
Here's a brine for pork chops that's rated pretty highly.

Simple Brine for Pork Chops


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Gregory Wells

Never forget that first place goes to the racer with the MOST laps, not the racer with the FASTEST lap


#14 MattD

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Posted 11 June 2019 - 12:43 PM

I saved that and I'll give a try, thanks.


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#15 Jesse Gonzales

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Posted 26 June 2019 - 11:49 AM

This one trick for tender pork I picked up from a buddy years ago, Chicken Broth. Parboil your pork in chicken broth, it will take out a lot of real nasty foamy scum out of the meat along with cooking it some. Take the meat out of the broth and discard it, when you see what came out during the parboil you will wonder how come this isn't done much. Rub the meat with your favorite sauce or dry rub and finish on the grill or oven to get a nice crust on the meat. You will like how tender and flavorful the pork will be and it does not taste like chicken.

 

I grew up eating pork cuts that were slathered with New Mexico chili and broiled, very tough chew but tasty. I'll have to try parboiled ribs with red chili crust, I'll be they would be great!

 

Jess Gonzales



#16 MattD

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Posted 26 June 2019 - 05:21 PM

Grilling is really the healthy alternative to frying food.   I just got done grilling some healthy food.

 

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