Howdy, love pork chops but getting tired of trying to get some real flavor. We get the bone in, thick cut from our local meat market, Tuttle's in Rockport. Usually (always) grill of smoke on BGE. I have tried marinating in Dr. Pepper with Teriyaki or Pineapple Juice with Soy. Both are OK, but still no real flavor after cooking. Any ideas? Marinade, basting sauce, or just a sauce for applied after cooking. Really want something new and different with some taste!

Thanks!

I did these night before last. The wife is a steak and taters girl, and loved this recipe.

4 chops, boneless and 3/4" thick
1 tbsp olive oil
1 can cream of chicken
6 oz water
1/4 tsp salt
1/4 tsp pepper
3 tbsp Worcestershire sauce

Preheat oven to 350*
Brown chops in skillet with olive oil
Put in a greased 13x9 dish
Combine all other ingredients in a bowl and mix well
Pour over chops
Bake for 1hr15 mins


It was excellent. I used 1" chops. I may change it up next time and use mushroom soup, and go 2.5 tbsp Worcester sauce.

Marinade in roughly equal parts Worcestershire and soy sauce. It sometimes helps to poke them pretty well with a fork to expedite marinade absorption. Grill.

Stubb's pork marinade is another one I like a lot, especially with grilled pineapple and squash/zucchini.

If you want something with a lot of flavor look for an al pastor recipe that works for you and make tacos. It's normally made with pork butt, but chops should be fine.

Bruce Almighty said:

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Pigs have been bred to taste like chicken. That's the biggest problem. You need heritage pork to get real pork flavor.

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Iberico pork. Interesting it doesn't have to be cooked through like store bought pork.

Get some Prasek's Grillers Choice at HEB. Oil with olive oil, season both sides, and grill to 145F internal.

If you can find the pork ribeye chops, those are way, way better. I hit them with some Cluckalicious and grill them.

If you're wanting more flavor from your basting sauce, try reducing it down. That will help it cook onto the meat. I usually start applying it when the meat hits about 100 degrees.

HTownAg98 said:

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If you can find the pork ribeye chops, those are way, way better.

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This! All we buy now.

I find a simple marinade of soy, Worcestershire, and heavy garlic does the trick. Key to me for pork chops is the sodium level (soy) and not over cook. Other option is a sweet chili marinade that is very flavorful, but can get rich

I like to use the thick cut Duroc pork chops from HEB when they have them.

Pat the chops dry, add salt and pepper. Heat up a few tbsp of duck fat in a cast iron skillet, then sear the chops a few minutes on both sides. Once they are almost done cooking, add 2-3 tbsp butter, some fresh chopped garlic, chopped rosemary, and chopped sage (don't add too early or these ingredients will burn and start to taste a little acrid). Tilt the skillet and spoon everything over the chops a few times, flip and repeat. Let them rest a few minutes after cooking before cutting into them.

Might have been discussed, but outside of marinating and seasoning, what is your process? That's a big part to me of taking a pork chop to the next level.

Bonfire97 said:

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Get some Prasek's Grillers Choice at HEB. Oil with olive oil, season both sides, and grill to 145F internal.

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Did Praseks do something to redeem themselves after price gouging for water years ago? I do miss their products but can't support price gouging.

Double post

Max Power said:

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If you want something with a lot of flavor look for an al pastor recipe that works for you and make tacos. It's normally made with pork butt, but chops should be fine.

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I make chops similar to this. My son is working a Granzin's this summer so I may have to swing by and grab some chops.

Start with thick heritage pork chops (OP already checks that box). Make a rub with chile powder, ancho powder, chipotle powder, achiote paste, microplaned garlic, mustard powder, onion powder, and oregano. Sprinkle chops with salt and sugar, rub generously with chile rub. Vacuum seal and toss into the fridge for 24 hrs. Sous vide to 140 for about 90 minutes then sear off in cast iron. Remove chops from pan, turn off heat and let the pan cool for a couple of minutes while the chops rest. (Yes, Sous vide meat doesn't need to rest, but the pan needs to cool if you seared properly) Toss in a couple Tbls room temp butter and squeeze off a lime. Give the chops a quick turn in the butter and plate. Pour remaining melted butter over the chops. Serve with a baked sweet potato or sweet potato fries

Here's your CHAT GPT translation of Fido speak. I don't really measure, but that looks about right if you need to.

Pastor Style Heritage Pork Chops with Lime-Butter Finish

Ingredients

For the Chile Rub:
1 tbsp chili powder
1 tbsp ancho chile powder
1 tsp chipotle powder
1 tbsp achiote paste
2 garlic cloves, microplaned
1 tsp mustard powder
1 tsp onion powder
1 tsp dried oregano

For the Pork:
2 thick-cut heritage pork chops (bone-in preferred)
Kosher salt
Granulated sugar

For Finishing:
2 tbsp unsalted butter (room temperature)
1 lime, halved

Optional Sides:
Baked sweet potato or sweet potato fries

Instructions
1. Prepare the Chile Rub:
In a small bowl, mix together the chili powder, ancho powder, chipotle powder, achiote paste, microplaned garlic, mustard powder, onion powder, and oregano until well combined.
2. Season the Chops:
Pat the pork chops dry. Generously sprinkle both sides with kosher salt and a light dusting of sugar. Rub the chile mixture thoroughly over the chops to coat.
3. Vacuum Seal & Marinate:
Place the seasoned chops into vacuum seal bags. Seal tightly and refrigerate for 24 hours to allow flavors to penetrate.
4. Sous Vide the Pork:
Preheat your sous vide water bath to 140F (60C). Cook the sealed chops in the water bath for 90 minutes.
5. Sear the Chops:
Remove chops from the bag and pat dry thoroughly. Heat a cast iron skillet over high heat until just shy of smoking. Sear the chops for about 12 minutes per side, until a deep crust forms. Remove chops and let rest on a plate.
6. Make the Lime-Butter Sauce:
Turn off the heat and let the skillet cool for a minute or two. Add 2 tablespoons of room temperature butter and squeeze in the juice of the lime. Swirl the pan to emulsify the butter and lime juice.
7. Finish the Chops:
Return the chops to the pan briefly, turning once to coat them in the lime-butter sauce. Plate immediately and pour remaining butter over the top.
8. Serve:
Serve with your choice of baked sweet potato or crispy sweet potato fries for a balanced, sweet-spicy contrast.

One thing I am absolutely certain of. Nobody on TexAgs has cooked more pork chops than me!

You clearly have never been to Wurstfest and had pork chop on a stick. All the chops go into a steam pan. Juices accumulate and the crust dissolves out leaving a perfectly cooked juicy chop ready to be skewered with a roll. It's an alchemy that can only be achieved by cooking dozens of chops at a time. I'll usually take a few containers of juices home and freeze them, but even with that and a Blackstone you can't perfectly replicate it.

Comal County Fair is in September so we're only 3 month away.

The HEBs makes a good raspberry-chipotle "marinade" that I use as a glaze on grilled pork chops.

Our favorite was still when Covid had life shut down so we had to drive through on the golf cart to the fair grounds and get our pork chop on a stick to go, without the Fair or Wurstfest lines.
Also we use our normal seasoning on chops and add a little cumin and just watch the temp. They turn out super juicy and no complaints. We don't use a lot of marinades for pork.

I tend to make a marinade using Gochujang, soy sauce, rice wine vinegar, and sesame oil. Reserve some of the marinade to coat the chop after cooking.

I'll never turn down a shake n bake pork chop.

But Ribeye chops are the way to go. Dirt cheap.

Howdy and WOW! So many Great Ideas, Thanks All! Need to buy a couple of hundred chops and try them all, except of course FIDO*98*, could Never eat that many (LOL)!

GIF Reactor said:

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Might be considered sacrilege on here, but olive oiled chops with the Fiesta brand Uncle Chris' seasoning on both sides is great. Grill or cook in a skillet.

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I'll put that Uncle Chris Seasoning on damn near anything, I can't get it Oregon so every time someone comes to visit I ask that they bring some along.

Made some the other day, took some thick bone in chops, season S&P and Cajun seasoning, dredged in flour, browned in some lard till golden both sides, then added sliced small onion, a diced jalapeño and some minced garlic and cooked till translucent. Then added about a cup of water to get bits off pan and seasoned it all with Cajun seasoning again and some extra smoked paprika. Placed it in the oven uncovered for 30 min till inside of chop was temp I wanted. Once pulled out of the oven the water had turned into a nice gravy. I stirred a few tbls of heavy cream into it and served over rice. First time I'd made this and will make again.

Tree Hugger said:

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GIF Reactor said:

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Might be considered sacrilege on here, but olive oiled chops with the Fiesta brand Uncle Chris' seasoning on both sides is great. Grill or cook in a skillet.

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I'll put that Uncle Chris Seasoning on damn near anything, I can't get it Oregon so every time someone comes to visit I ask that they bring some along.

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There ya go, so you don't run out!

https://www.fiestaspices.com/product/uncle-chris-gourmet-steak-seasoning/

I mix up the following and put with pork chops in a gallon ziploc for a couple hours and grill on a hot fire. It's delicious.

Olive oil
Worch
Garlic powder
Chupacabra or any good BBQ rub
Add Chipotle powder if you want it spicy
A little Sweet Baby Ray's to thicken the marinade.

This is the stuff I posted about earlier.

Raspberry-chipotle marinade/glaze

I do them thick bone in seasoned with Rib Rub

Serve it with a sheet pan of:
Sliced potatoes
Sliced apples
Drizzle olive oil
Salt
Pepper
Bake @350 and toss halfway through

The combo of baked apples and potatoes with S&P sounds weird but tastes really good

FIDO*98* said:

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One thing I am absolutely certain of. Nobody on TexAgs has cooked more pork chops than me!

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Anyone have a picture of the finished product? I gotta know what this looks like once finished how Fido explains.

Cook it like you'd cook a steak in a cast iron skillet and finish in the oven.

• Season with SPG or whatever your preference is. No need to go crazy IMO.
• Get your CI skillet searing hot, add whatever oil of your choice just enough to cover the bottom maybe 1/8" or 1/16" deep. I typically use avocado oil, but you do you. Last time I used some bacon grease in addition to the avocado oil and liked it.
• Sear side one for a minute and a half, maybe 2 depending on your doneness preference (I cook pork chops until they are just barely done and no further. If there is a hint of pink in the middle, no issue at all). Erring on the side of undercooking is better than overcooking - you can always put it back on the skillet to finish it out if necessary.
• Flip, do the same.
• Add Irish butter to the top, take pan and put in a 400d oven for 4 mins.

Pull, take out of pan and put on a cutting board. Cover with a bowl and let rest for 10 mins.

*this is for a thicker chop, say 1" or more. Thinner chops take less time on all aspects, cut time in half for anything 3/4". Under 3/4" just pan sear.

Best pork you will ever eat. You can thank me later.

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