I often cook for my father and he loves 'em. He usually gets them 1 1/2" thick. Any ideas on ways to liven them up?

I may use the BBQ rub I use for my smoked ribs on them, sear them in a cast iron skillet, and then pop them in the oven for the remainder. Its snowing out, and I don't feel like getting the grill ready to go.

I usually grill them with Montreal Steak Seasoning.
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Go oriental: Soy sauce, chopped garlic, chopped ginger (fresh), sesame oil, and sugar or sherry. Marinate overnight and grill/fry.
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Sounds good...thanks Rick. I'll have to give that one a shot.

Any substitutes for sesame oil? He's allergic to it.


On a side note...didn't know they let you in over here. Good to see you around.
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Just leave it out then ---

I snuck in :-)
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if you have those big suckers 1.5 inch thick you can stuff em. I like to stuff mine with a mix of precooked wild rice and dried cranberries.

You can just make a slit in the side of the chop and carefully make a pocket without cutting the chop in half.

then grill or broil like normal... make sure you check the internal temp of the rice too so you can ensure that everything is cooked properly
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I'd cold smoke very thick cuts and try the Hungarian Pork Chops recipe on this forum.
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You can go with the traditional pork tenderloin sandwich famous here in Indiana. For more info, check out http://www.porktenderloinsandwich.com for some sample pictures and I think he even has a recipe or two on there. I can attest to some of them in Indianapolis being yummy.
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I have stuffed them with a cornbread Apple stuffing. They come out great!!!
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Try this, you might needed to adjust the time by a minute or two.
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Wow,,,sounds like a good recipe for just plain chops,,will have to try it out.


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