I just realized that Joel left a pork chop question - oh about a million months ago. I happen to have been experimenting with pork recipes lately. He wondered what to do with a thick chop. You can bake them- but first, try this. I'm all excited about a marinade/brine for 30 minutes in a salt and apple juice solution. For four chops or a 1 1/2 lb loin use 1/4 cup salt dissolved in 3 cups of apple juice. Refrigerate for 30 minutes, rinse chops under cold water and dry thoroughly with paper towels. You won't believe the juicy texture! I've brined pork loins, coated them with chopped pecan/bread crumbs and served with chutney and it was good. You could also brine and then slice the thick chops to make a pocket and stuff them with a prepared chutney or a homemade combination like dried apricots and onions marinated in brandy, or a bread stuffing. Bake in a hot oven- 375-400 degrees for 17- 25 minutes ( 150 degrees internal temp is good for pork) about 17-25 minutes and let rest 5 minutes before serving.
This recipe is adapted from cooks illustrated - (Jan- Feb 2008 if you want to see theirs)
Pecan Pork Loin
~Submerge 1 1/2 lb pork loin or thick chops in solution of ¼ c salt dissolved in
3 cups apple juice. Refrigerate 30 minutes. Rinse under cold water & dry.
~Toast 1 ¼ c pecans, cool, chop and mix with 2 cups soft bread crumbs..
~Combine with minced garlic, 2 tsp dried parsley, ½ tsp thyme leaves, 2 tbl Parmesan cheese, pepper to taste.
~Whisk 2 egg whites with 2-3 tbl sweet- hot prepared mustard ~ add
2 tbl or so of flour (it's very glue-like).
~ Spread the mustard mixture on your meat and dip it in the pecan mixture to
coat.
~Bake on a wire rack in a roasting pan or rimmed baking sheet in a hot (375-400
degree) oven for 17-25 mins. (150 degree internal temp) Let rest 5 mins.
Nice served over sliced apples sautéed with onions seasoned with brown sugar, rice vinegar or wine, shake of cinnamon or nutmeg. Or use a prepared chutney to flavor another sautéed fruit- mangoes or peaches or apples.
Serves 4-6
