Pork Chops Tonight!

ArnieM · March 19, 2010, 02:13:41 PM

Nothing out for dinner so I went to see my local butcher guy. (I still have my brisket brining for corned beef on Sunday in his fridge.)

I've never seen chops like these. They're Berkshire, locally grown. I asked if one would be enough for 2 people and he said "Here, take two just in case." - a BOGO!. I picked a few other items out of his $0.49/pound basket and dinner is starting to look promising.

I figure I'll do the chops in my cast iron pan on the grill and then let them rest a while I do the other stuff in the same pan. I'll get back later with more pics.

car54 · March 19, 2010, 02:18:02 PM

Arnie,

Those chops look great. All the fat will add much moisture and flavo.,
What was the price?

Brad

deb415611 · March 19, 2010, 02:21:57 PM

Those look great. Are they Rowland Farm berkshire? I had a little pork butt from there last weekend and it was incredible.
Where is your local butcher guy?

Whatchasmokin · March 19, 2010, 02:23:58 PM

Looks like the start of a tastey meal!!

squirtthecat · March 19, 2010, 02:39:32 PM

Berkshire BOGO?!?!? ??? ???

Dude, I'll be on an airplane in the morning......

deb415611 · March 19, 2010, 03:26:57 PM

Quote from: squirtthecat on March 19, 2010, 02:39:32 PM

Berkshire BOGO?!?!? ??? ???

Dude, I'll be on an airplane in the morning......

I missed that , my Berkshire certainly was BOGO :D

classicrockgriller · March 19, 2010, 04:15:56 PM

Can't wait to see what's up your sleve.

That was one fat PORKER!

ArnieM · March 20, 2010, 08:05:21 AM

Brad - The "list price" was $8.99/pound. He wrapped up two chops for me and marked the package $8.99. I weighed the package when I got home and it was 2 1/4 pounds.

Deb - Yes. rowlandfarmhogs.com. I'll PM you the butcher shop info if you want it.

The chops came out a bit overdone but very tasty. Nothing but S&P for seasoning.

I did a FO (Foil Oven) on the chops while doing the potatoes. The oven runs about 175-185 at "Keep Warm". I should have just used a towel.

My apologies for the following pics. My cam is around 8 years old and I think the auto-focus in low light is on its way out. My wife has other ideas.

OK. Into the pan they go. That's my 15 inch skillet for a size reference.

Ready to come out for a rest.

Potatoes went in for a while. Then added the onions and chipotle powder.

Finally, dumped in a mess of sliced garlic (no pic).

Any leftover fat and rind went into the freezer. I'll smoke it up the next cold smoke and use it for soups and such.

It certainly was an interesting experience. A dinner like this for two for $10, with leftovers, was worth it.

squirtthecat · March 20, 2010, 08:18:38 AM

So what is the taste compared to a 'normal' pork chop?

ArnieM · March 20, 2010, 09:00:14 AM

Quote from: squirtthecat on March 20, 2010, 08:18:38 AM

So what is the taste compared to a 'normal' pork chop?

That's really a simple question that's difficult to answer. Taste is a combination of a few things.

It didn't taste like chicken ;D

The meat was firm but not tough and had a sort of rich (a little vague) flavor. I think it would have been better at an IT about 10^o lower. There was no pink left. The fat was creamy rather than greasy.

As I said, difficult to describe but certainly tasted good.

classicrockgriller · March 20, 2010, 09:04:53 AM

It sure looked delicious and the Butcher did you right.

I enjoyed the post.

squirtthecat · March 20, 2010, 09:11:31 AM

Very nice. Definitely worth trying..

deb415611 · March 20, 2010, 10:40:40 AM

Quote from: ArnieM on March 20, 2010, 09:00:14 AM
Quote from: squirtthecat on March 20, 2010, 08:18:38 AM

So what is the taste compared to a 'normal' pork chop?

That's really a simple question that's difficult to answer. Taste is a combination of a few things.

It didn't taste like chicken ;D

The meat was firm but not tough and had a sort of rich (a little vague) flavor. I think it would have been better at an IT about 10^o lower. There was no pink left. The fat was creamy rather than greasy.

As I said, difficult to describe but certainly tasted good.

I have done some boneless chops & a pork butt from that farm. I think rich is a good word for it & just more flavor in general.

Arnie, yes, please pm me the butcher shop info. Thanks for the rowland farm website, I had googled but hadn't found it.

squirtthecat · March 20, 2010, 10:50:59 AM

It's been a while back, but I had some Berkshire loin chops up in Chicago at Hugo's Frog Bar. (they are owned by Gibson's steak house, and share a kitchen)

They were fantastic... Definitely a 'rich' flavor.

KevinG · March 21, 2010, 05:44:51 AM

That's some good lookin' grub there Arnie!