I’m not convinced it’s worth eating meat if you have to trim all the fat off it before cooking. Last night we had pork loin chops [that's pork chops, off the bone, and with the 'tail' end cut off by the butcher]. I carefully trimmed all the fat off the meat and grilled the remains gently, on a wire rack to tease any residual fat out and away. No problem, this. Graham much prefers meat done this way. Me, I don’t reckon pork is pork unless it has a nice crinkly-crisp edge of fat–we call it ‘crackling’.
Now, though, on my minimal-fat diet, I have to do the same with my share, and I found the result glum, sullen, and almost devoid of flavour of any kind. All that was left was a neat, portion-size helping of completely lean meat that could have been almost anything. Certainly, it was a long way away from the pig.
We bought a family size pack and froze half of it. On last night’s experience it’s likely to sit in the freezer for a good long while and then be thawed out and soaked in a good, gooey marinade. It’ll still be a long way away from the pig but it will pick up a bit of flavour on the way.
Speaking of grilling meat, well, not really, but I do like neat connections…
It seems that the Roman Catholic church is opening up an escape route for disenchanted Anglicans and encouraging them to return to the Popish fold. Can’t say I’m much bothered. Most churches are empty, damp places in this increasingly Godless Kingdom and those that still have congregations aren’t much like the churches I remember from when I was a kid. And an attendee.
It was a small item, buried at the bottom of the home news page, and passed pretty much without comment. Sign of the times, I thought, and I was just about to ignore it myself when I realised the historical significance of it, just in time. Three hundred years ago, perhaps even less, it would have been a matter for riots in the streets. Blood would have been spilt, and catholic priests would have burned at the stake. The nation would have reeked of burnt flesh. [Here's where you can pick up my neat connection if you haven't done so already.] Now, we smile gently, if we notice at all, and wish the travellers a good trip. Bless ‘em all.
So, anyway, this talk of food has made me feel hungry. I seem always to feel just a little hungry these days but then I suppose it’s part of the point of dieting.
“I’m hungry,” I announced just now as Graham popped into my study to see what the silence was about.
“Well, have your nice sawdust and glue breakfast then.”
“Nah. I want something naughty.”
“You can’t have something naughty. Just think of all the good that this is doing you.”
“Yeah. Yeah.”
Tonight, though, we shall have mackerel fish cakes with mashed potatoes, grilled pomodorino tomatoes, brocolli and broad beans. And I shall be sure not to let him see the cheese I put in the sauce…
Anyone tempted to inform on me would do well to remember what happened to them there smoke-grilled priests back in Tudor times. Bless ‘em all.
Sounds Yummy! [snickers softly at a shared secret.] Smoked sacristan is not a fate to be desired. However I do recollect having a lovely smoked Gouda on crackers at a party, long ago and far away.
Agreed on the pig. And in the southeastern corner of the USA, it’s still called cracklin’.
It is a very strange thing, the Anglican Church doing that.
I won’t say anything obnoxious like GO VEG, as far as your grilled chops go, but…..
Try popping half an apple on the chop and baking it. That bare bones chop is much improved.
Yes, that sort of thing would have led to massive beheadings. I was very surprised to see that article too….having once been a parishoner at St. Johns.
When I broil pork chops I sprinkle some oregano, perhaps rosemary..various herbs. Perks the flavor right up. I am not allowed fats either.
Oh just wait til Graham goes on his little holiday and you can eat a chop without trimming.
Mage and sfmarty both have good ideas for pork chops. I often cook boneless pork chops with slices of apple, or with fennel seeds and a bit of wine and butter, etc.
Oh my, all these delicious treatments of the humble pork chop have me salivating. And no pork in the freezer. Fortunately, I do have the remains of some chili I made with ground turkey so I won’t faint dead away. (sigh)
John, I agree with you on the pork chop without fat, far too dry. Have you tried cooking it with the fat on and then trimming before eating? You won’t get every single bit of it off as some of it should soak into the meat and help keep it moist but then you’re not not trying to eat shoe leather either. You need some small compromises to still enjoy the meal.
We’ve discovered a perfect solution for the dry chop, here.
4 center cut loin chops (bone in or out) and you can trim the fat if you like.
dip in egg
coat with coarse crumbs (like Kellogg, or Kraft for pork)
bake at 425 degrees for 20-30 minutes (depends on thickness).
Perfect.
I too struggle with boring pork chops, then I discovered the onion-factor. Simple. Layer the tops with sliced onion rings, lots of them. Onions turn sweet when cooked, and they do liven up a boring old chop. I roast it on a pan and tinfoil in the oven and don’t overdo, only about 25 mins. at 400 F. Simple and very yummity.
Thanks Bex. Good idea.
Pork chops – Smear with a good chutney. Grill as usual.
Pork Chops – quick, cheap, but probably not so good for you. Quickly brown the chops in a pan, leave the drippings with the chops, pour some mushroom soup over the chops, and add some green beans, fresh, frozen, or canned, season if need be, and slow cook until the pork is just the way you like it.
Boneless pork loin roast – smother in mustard, and roll in brown sugar. Brown in a pan (locks in the juices), and finish off in the oven.