Friday’s Recipe
Best Grilled Pork Chops
In before the whining, cool. Pork chops are among the easier cuts to foul up- the swine these days are bred low fat, so the chops are very lean. Two ways around this, and I’m going to show you both. Fire up the grill, becauses here’s…
The Best Grilled Pork Chops
You’ll need:
1/4 c. honey
1/2 c. low-sodium soy sauce
2 garlic cloves, minced
Red pepper flakes
4 pork chops
You’ll do:
1) Mix together honey, soy sauce, garlic, and red pepper flakes in a large bowl. Add pork chops then cover and refrigerate for at least 30 minutes or up to 2 hours.
2) Heat grill over medium-high heat and cook the chops until seared and cooked through, remove when desired internal temperature is reached.
The tricks:
1)These pork chops were marinated to make them extra flavorful and tender. A marinade or a brine will add flavor and moisture, and keep the chops from getting dry.
2) Use a meat thermometer. Cook the chops to an internal temperature of 140°, remove from heat and tent with foil. The meat will continued to carry-over cook to 145°, which is the target temperature. *Gasp* what about trichinosis, you ask! What about it? This is farm raised and inspected pork, and anyway 145° is plenty.
3) Feral pigs and boar are a different story altogether- cook these pigs over low heat from eight hours to overnight, looking for an internal temp of 190° or better. That’s where all the collagen melts and is the real secret to BBQ. But that’s for another day.
Category: Cooking
“low-sodium soy sauce”
No wonder I did not see “a pinch of salt…”
(caught that yesterday on your recipe for making homemade cranberry sauce which is still work to the ninjas versus using a can-opener to open canned cranberry sauce).
😎😉
Thank You for sharing!
Saturday will be Cheese Grits and Shrimp, so Grilled Pork Chops will be the main dish for the ninja family Sunday Supper/Dinner time.
Canned bog-berry sauce- not a fan of high fructose corn syrup, thanks. YMMV.
Yep…too much frutose…that is why we make homemade when cranberry season rolls around.
Just comparing the time and effort making a sauce versus getting it from a can.
😉😎
While slightly different in purpose, this cranberry dipping sauce (think turkey and other proteins) is so good it will make you vomit when you think of cranberry sauce out of the can.
(And its from AB!)
Tart Cranberry Dipping Sauce
Ingredients:
1 pound frozen cranberries
2 cups orange juice
3 cups ginger ale
2 tablespoons maple syrup
2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1 orange, zested
Combine all ingredients in a non-reactive saucepan (stainless steel), and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.
Carefully puree with stick blender or blender until smooth. Check for seasoning and serve in small ramekins.
https://www.foodnetwork.com/recipes/alton-brown/tart-cranberry-dipping-sauce-recipe0-1937722
Thank You, git!
“In before the whining starts, cool”. I heard that! AHEM!!! EXCUSE ME? You’re late, give an accounting of yourself. Check time stamp on this comment here:
https://valorguardians.com/blog/?p=99930#comment-3299460
Just to show that we haven’t lost that lovin’ feelin’ and we’re not afraid of the danger, we will use this version on the porked chopped porked beast that I have on ice…man. Grilled porked beast chops were on the menu along with a grilled lemon grilled yard bird. Intermingled amongst those will be a smoked porked beast buttock,another porked BBQed yankeyass (bawstun butt), dry rubbed, smoked, with dipping sauces on the side. Yard bird n dumplin’s with a skillet of SOUTHERN BUTTERMILK CORNBREAD (sans sugar) and a pan of cornbread dressing (not stuffing). The pictures of some of that posted on Thursday’s are for Cooking post. Assorted peas, beans, tatar salad, the 7 layer salad that Ex shared the other week, plus some mac n cheese (considered a veggie down heah), cheesy squash cassarole, thick cut hickory smoked bacon, grits, deviled and scrambled eggs, and several pans of buttermilk cat heads.
We dialed it back a little this year, only gonna have about 10 or 12. That is unless some of my beloved Brother and Sister miscreanted ne’er do well deplorables want to stop by. The light is on. Welcome South.
We will raise a toast to pay Honors to the Troops that were a part of Operation Overlord, one of which was our Papa!
An accounting? Personal business ashore, Sir! Or fucking off indiscriminately. Depends if I’m standing tall in front of a podium or not.
*grin*
Besides, NOW you’re whining, not at 1308L.
“If I don’t see a Friday Recipe sometime today…” Guess you couldn’t hear the sigh and the whine. Understandable, if you were ashore, probably having a nooner with the trophy wife of yours.
Just put a coupla pecan pies in the oven… they’ll go real well with that vanilla bean with caramel ice cream in the freezer locker. Cakes will go on in the morning after the cat heads come out.
I watched my sodium intake before, but didn’t factor in the fact that my regular pre-dawn distance runs caused me to lose salt. Paid the price for it. Now I don’t sweat the salt content of my food unless I’m actually running.
I do the same thing, but I add a couple of shots of Tequila to the mix. Tequila is a great meat tenderizer. Good for most pork priducts.z
vacuum sealer works great on marinading too. Might have to try these on the pellet grill when I get off shift…
For those who like to cook under pressure….. Instant Pot BBQ Boneless Pork Chops Ingredients 3 boneless pork chops, 1-inch thick (bone in works well too. Add another chop because you can and you want to.) 1 tablespoon brown sugar 1 tablespoon paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon salt 1 cup water BBQ sauce (your favorite brand) 1 tablespoons vegetable oil In a small bowl, mix together the brown sugar, paprika, onion powder, garlic powder, chili powder and salt. When well mixed, liberally apply the rub to all sides of the pork chops. Add vegetable oil to the Instant Pot and set on saute mode. When oil is hot, add pork chops and sear on each side for 2 1/2 – 3 minutes. Then remove pork chops and set aside on a plate. Press cancel to stop the saute mode and add water to pot. Use a wooden spoon to scrape all the bits off the bottom, then mix in the 2 tablespoons of bbq sauce. Add pork chops to the liquid, leaving space between each if possible, secure lid, set seal to “sealing” and pressure cook (manual) for 10 minutes. When cooking time is complete, let the pressure naturally release (takes 10-15 min). Once pin drops, carefully remove lid and transfer pork chops to a foil lined baking sheet. Brush bbq sauce on pork chops and place under broiler for 5 minutes. Serve immediately. Couple of notes: Use your own rub if you want instead of the one listed here. I keep a rub in a Parmesan cheese dispenser (like you see at a restaurant – the big one, not the puny one) and make rubs in batches. The dispenser helps with putting the rub on the protein. When done, unscrew the lid of the dispenser and put a piece of waxed paper over the dispenser and screw the lid back on with the threads of the lid holding the paper in place. Then off to the fridge. I would not use water in this recipe and instead would go… Read more »
gitarcarver. The local K Roger store had an InstaPot Brand 6 qt yesterday 40% off for 104 USD. Sounded like a deal. Reg 175 USD. Should I go for it? They had a smaller version for around 70 USD. Haven’t done any real pressure cooking since I ran one of The Kentucky Colonel’s Chicken Houses these many years ago. I normally only cook for 1 maybe 2 folks. Tanks!
5th/77th FA,
There are several “levels” of the IP. This is mine: https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B01MFEBQH1/
There are also 7 in one 6 quart models, 9 in one 6 quart models, and a wireless / bluetooth model.
There is also an 8 quart model with an air frying lid. The air frying lid for my 6 quart is going to be my next purchase.
I’ve been happy with my Lux 6 quart. It does what we want it to do. If you have a larger family and want to do things like sous vide immersion cooking, go for the versions with more bells and whistles.
I would check the Instant Pot site for the various models and see what grabs your fancy and then go comparison shopping.
Also understand that an Instant Pot is like an oven. It cooks but to get the most our of it, you’re going to need some accessories. I have about $50 in added cooking and gizmos, the most expensive being a stacked cooker / steamer which allows for cooking in one pan and then another one on top that in which you can cook veggies and stuff all at the same time.
Also, the estimable AW1Ed has a Ninja pressure cooker that he likes. You might want to check that out as well. He can advise you on that one. I cannot.
I’d like to think that I helped you out, but I think I may have overloaded you with more info for processing. Ultimately, you have to decide what version / model of whatever multipurpose pressure cooker suits you and your needs, and go from there.
Tanks gc & yeah, that helps a lot. That particular K Roger is one I don’t normally go to, it’s one of the bigger stores and tho the same milage from the Firebase as the others, takes a little longer to get too what with traffic and lights. Saw the IP in passing, along with a boat load of other appliances, housewares, linens, hell man they even sell clothes in that store. But I digress…again. Think they had a total of 3 different models, and yep I remember there was another shelf that had various accessories on it. I’ll dig a little deeper into the linky you sent and poke around in the type that our all time favorite Aeronautically Designated Admin Person has and compare. I think it would be nice to have the air fryer feature and will be looking long and hard at where it is made. If China is the only manufacturer, I’ll forget the whole thing. Way back yonder, one of the lines I repped for was American Harvest. They made one of the FIRST hot air cookers; it was made here and it worked like a champ. I’ve been thinking about the pressure pots more so since you had started talking about them, and now posting these practical applications. What caught my eye yesterday was that 40% off tag. Some may refer to me as a cheap bastard, but I like to consider myself a frugal phuquer. I can’t be bought, but I can be had.
The World of Wal (AKA WalMart) carries at least some of the InstantPot line. Never seen one there priced over $100, so I’d personally check WalMart first before shelling out $100+ at Kroger – even at 40% off.
FWIW: if you normally only cook for 1-2 people, the 6 quart would IMO probably work OK. The 8 quart would come in hand if you had company, though.
Tanks Hondo for the hints. Imma gonna check on the options. One thing you can rest assured of; I will drive twice as far and pay twice as much or will just flat do without a product before I buy a damn thing from Wally World. I have not purchased anything from them since 1996, and have even less desire now than I did then to do trade and commerce there. I am feverantly hoping that Amazon, or whomever, does to Wally World what WW did to Mom and Pop stores all over the Country. No Wally World for me! And, again, if I can’t find one made somewhere other than China, that will stay on the shelf too. There is all kinds of things that I found out I could do without if the product didn’t meet my two main specifications.
…she said, over a mouthful of BBQ: More, please.