cooking pork chops

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cooking pork chops

Post by M-5 » Wed Aug 24, 2016 12:47 pm

Since the steak thread keeps me hungry every day. My second favorite is a pork. I like pretty much Like any cut of chop but my favorite is a slice butt grilled to med rare.


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Re: cooking pork chops

Post by Margonme » Wed Aug 24, 2016 12:56 pm

M-5 wrote:Since the steak thread keeps me hungry every day. My second favorite is a pork. I like pretty much Like any cut of chop but my favorite is a slice butt grilled to med rare.


I like tenderloin. Cooked and pulled. Made into a chili.
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Re: cooking pork chops

Post by Alan » Wed Aug 24, 2016 1:06 pm

Pork is another favorite go to. One of my favorite winter meals is 3/4" chop, breaded and fried in oil with mashed taters and country gravy. I will eat that until I'm in terrible pain.
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Re: cooking pork chops

Post by HDRider » Wed Aug 24, 2016 1:23 pm

M-5 wrote:Since the steak thread keeps me hungry every day. My second favorite is a pork. I like pretty much Like any cut of chop but my favorite is a slice butt grilled to med rare.

I like pork too. Butt is hard to beat.

I always heard you were supposed fully cook pork.
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Re: cooking pork chops

Post by M-5 » Wed Aug 24, 2016 1:25 pm

HDRider wrote:
M-5 wrote:Since the steak thread keeps me hungry every day. My second favorite is a pork. I like pretty much Like any cut of chop but my favorite is a slice butt grilled to med rare.

I like pork too. Butt is hard to beat.

I always heard you were supposed fully cook pork.


urban legend -- how did folks eat meat before fire .
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Re: cooking pork chops

Post by Bigfoot » Wed Aug 24, 2016 1:26 pm

HDRider wrote:
M-5 wrote:Since the steak thread keeps me hungry every day. My second favorite is a pork. I like pretty much Like any cut of chop but my favorite is a slice butt grilled to med rare.

I like pork too. Butt is hard to beat.

I always heard you were supposed fully cook pork.


I cook mine well, but a hog raised on concrete in a closed herd is probably not that big of a deal to eat it a little undercooked.
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Re: cooking pork chops

Post by skyhightree1 » Wed Aug 24, 2016 1:27 pm

M-5 wrote:
HDRider wrote:
M-5 wrote:Since the steak thread keeps me hungry every day. My second favorite is a pork. I like pretty much Like any cut of chop but my favorite is a slice butt grilled to med rare.

I like pork too. Butt is hard to beat.

I always heard you were supposed fully cook pork.


urban legend -- how did folks eat meat before fire .


I have to have mine cooked well chicken and pork expecially steak I like well and charred but will eat it other ways pork and chicken has to be well.
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Re: cooking pork chops

Post by HDRider » Wed Aug 24, 2016 1:34 pm

M-5 wrote:
HDRider wrote:
M-5 wrote:Since the steak thread keeps me hungry every day. My second favorite is a pork. I like pretty much Like any cut of chop but my favorite is a slice butt grilled to med rare.

I like pork too. Butt is hard to beat.

I always heard you were supposed fully cook pork.


urban legend -- how did folks eat meat before fire .

So Trichinella Spiralis is only a risk with wild or free range pork but not confinement pigs?

I am not sure about that eating before fire thing.

Is eating raw bacon ok?
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Re: cooking pork chops

Post by Jogeephus » Wed Aug 24, 2016 1:39 pm

HDRider wrote:
M-5 wrote:Since the steak thread keeps me hungry every day. My second favorite is a pork. I like pretty much Like any cut of chop but my favorite is a slice butt grilled to med rare.

I like pork too. Butt is hard to beat.

I always heard you were supposed fully cook pork.


That's not the case anymore. The reason was trichinosis but modern farming practices have pretty well eradicated it and the only cases in recent years has been from eating wild game - bear in particular. (I'm waiting for all the liberals who are pushing for free range pigs to learn a thing or two about trichinosis) Even the USDA has lowered their recommended cooking temperature to 145F but biologically trichinosis is killed at 137F but the USDA seems to think it is deader at 145F. Or is that more deader.

FWIW - with wild hogs I'll cook them well past these temps cause trichinosis scares me but I will eat farmed pork raw.
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Re: cooking pork chops

Post by Rafter S » Wed Aug 24, 2016 3:06 pm

Margonme wrote:
M-5 wrote:Since the steak thread keeps me hungry every day. My second favorite is a pork. I like pretty much Like any cut of chop but my favorite is a slice butt grilled to med rare.


I like tenderloin. Cooked and pulled. Made into a chili.


That might be good, but it ain't chili. If it's not beef or venison it's just soup. I suppose you put beans in it too?
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Re: cooking pork chops

Post by SJB » Wed Aug 24, 2016 4:09 pm

we had big thick center cut chops on the grill last night. little olive oil and some montreal steak spices. man, they were good.
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Re: cooking pork chops

Post by slick4591 » Wed Aug 24, 2016 4:18 pm

Bone on center cut about 3/4". Seasoned with Cavender's all purpose Greek w/extra granulated garlic, then seared on both sides to an internal temp of 140.
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Re: cooking pork chops

Post by True Grit Farms » Wed Aug 24, 2016 4:19 pm

Pork cooked well done is garbage and hardly worth feeding to the dogs. A thin chop fried quickly is hard to beat. And frying a thin chop is quick and easy, when you see blood turn the chop over count to 30 slowly and pull the chop out of the grease. Pork and venison need to be cooked in the same manner.
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Re: cooking pork chops

Post by Margonme » Wed Aug 24, 2016 5:18 pm

Rafter S wrote:
Margonme wrote:
M-5 wrote:Since the steak thread keeps me hungry every day. My second favorite is a pork. I like pretty much Like any cut of chop but my favorite is a slice butt grilled to med rare.


I like tenderloin. Cooked and pulled. Made into a chili.


That might be good, but it ain't chili. If it's not beef or venison it's just soup. I suppose you put beans in it too?


Yes. I learned the recipe on Outdoors Montana. Out west, I could get Anasazi Beans. They are a variety of pinto.
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Re: cooking pork chops

Post by TN Cattle Man » Wed Aug 24, 2016 6:17 pm

slick4591 wrote:Bone on center cut about 3/4". Seasoned with Cavender's all purpose Greek w/extra granulated garlic, then seared on both sides to an internal temp of 140.

That sounds really good Slick!
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