Pork chops

[jimmyjazz]

So our frozen chicken didn't thaw in time. I grabbed some nice thick pork chops at CostCo, and decided to throw them in a gallon freezer bag filled with apple juice. (This was an instinctive move on my part. I love pork chops with apples, so I figured apple juice might make a tasty, if mild marinade.)

How should I cook these things? I'm going to grill them, that's for sure, but should I add anything more than the usual kosher salt and fresh ground black pepper? Thyme sounds good. What else?

hornfans, you have one hour to improve my family's dinner. We're having grilled corn on the cob and an a loaf of rustic Italian bread, if it matters, and I'll be drinking some Zinfandel.

 

[GakFoo]

grill.

glaze:

 

[Macanudo]

In the time span that you have, grill them.

In the future, if you have a crock pot...
4 - 6 lean pork chops
1 can cream of mushroom soup
1/2 cup chicken broth
1/4 cup Dijon mustard
2 cloves of garlic (minced)
4 medium potatoes (thinly sliced)
1/2 medium onion (thinly sliced)
1 teaspoon thyme
1/2 teaspoon pepper

In a large bowl combine soup, chicken broth, mustard, garlic, thyme and pepper. Add potatoes and onion to soup mixture and stir until evenly coated. Place mixture at bottom of crock pot. Place chops on top of mixture. Cover and cook on low for approximately 8 hours.

 

[jimmyjazz]

OK, this was a great exercise. I didn't do much to these pork chops, but more imporantly, I didn't screw them up. They were terrific.

I marinated them in apple juice for about 90 minutes, and then sprinkled them with kosher salt, fresh ground black pepper, dried thyme, and dried parsley. I had already prepared some corn on the cob with melted butter, kosher salt, fresh ground black pepper, garlic powder, and parsley, so everything hit the grill at about the same time. I also took a loaf of rustic Italian bread, basted it with butter, and sprinkled it with dried rosemary. The bread went in the oven for 15 minutes at 350 F, and the pork chops went on the grill at 550 F for 8 minutes. I reduced the grill to 400 F, added the corn, and went another 12 minutes until the pork chops measured 155 F at the center, which rendered them perfectly tender, moist, and white. The corn turned out a bit undercooked, but it wasn't great corn to start with, so no huge deal.

I won't claim to have thought about the plated meal, because it looks a bit bland, but trust me, it was fantastic, especially with a glass of Folie a Deux Zinfandel. I'm starting to get the hang of this cooking thing:

 

[bluto]

that chop is some amazing stuff, congrats