Mongolian Pork Chops...Stokes? (or Le Hampur puts on the feedbag!)

[JetPotato]

This thread. The hungry it bringz.

[JStokes]

Originally Posted by FF2®

Always the peniz with yooz guys.

I'm just concerned I won't be able to get my hands on baby loin australian lamb chops on Saturday at The Big Y.

They'll have them at the Big Y but they are usually very expensive. Even I don't splurge on them unless they are on sale--they are typically $10-$12 an lb. Doing 2 dozen or so like the above pics will cost you a pretty penny.

You could do that with just double cut bone in pork chops without the mongolian sauce. But you need to stuff them--just plain pork chops with olive oil, salt, pepper, garlic and thyme (I wouldn't use rosemary) is a bit boring, so for these I stuffed them with pancetta and asiago cheese. May have thrown a few leaves of baby spinach in there too. Note the burnt sticks--I took bamboo skewers, soaked them in water and used them to hold the chops closed, snapped them off so you can pull them out by hand after grilling.

Pork chops IMHO need either a sweet glaze (mongolian, teriyaki, mustard and molasses), or if using a savory finish should be stuffed. And these were brined beforehand because they weren't marinated in anything.


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[jetswin]

Originally Posted by JStokes

They'll have them at the Big Y but they are usually very expensive. Even I don't splurge on them unless they are on sale--they are typically $10-$12 an lb. Doing 2 dozen or so like the above pics will cost you a pretty penny.

You could do that with just double cut bone in pork chops without the mongolian sauce. But you need to stuff them--just plain pork chops with olive oil, salt, pepper, garlic and thyme (I wouldn't use rosemary) is a bit boring, so for these I stuffed them with pancetta and asiago cheese. May have thrown a few leaves of baby spinach in there too. Note the burnt sticks--I took bamboo skewers, soaked them in water and used them to hold the chops closed, snapped them off so you can pull them out by hand after grilling.

Pork chops IMHO need either a sweet glaze (mongolian, teriyaki, mustard and molasses), or if using a savory finish should be stuffed. And these were brined beforehand because they weren't marinated in anything.


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that looks delicious

[JStokes]

Originally Posted by BushyTheBeaver

You've obviously put some thought into this. Except that "curry" is a meaningless term.

I had girlfriend once that wore cardamon as a scent. To this day just a whiff of it gets me hrony and pining for the fjiords.

Saffron, I can't afford saffron. Cheaper to flavor your dishes with raw, uncut cocaine.

Don't know what "coconut mikl emulsion" is but it sounds fairly ghey.

Yeah, I was making that all up. I've never cooked anything Indian, never used "curry".

I love saffron, use it in a bunch of dishes, bought some in Spain and it was about $20 per gram.

I never know whether the stuff I get here is real, so I figured as long as I was in one of the Mecca's of saffron, that I'd get the real stuff.

Problem is, it came in cool little bottles, so it's more of a decorative piece than something I'd actually use to cook with

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[jetswin]

Originally Posted by JStokes

Problem is, it came in cool little bottles, so it's more of a decorative piece than something I'd actually use to cook with

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It seems as if you may be channeling your inner Martha Stewert here, minus 6 hampur points.

[JStokes]

Originally Posted by jetswin

that looks delicious

These are the chops beforehand. Pretty easy to stuff them--just cut a pocket through the meaty part all the way to the bone with a paring knife. I've usually use prosciutto or panceta and a sharp cheese, sometimes mushrooms or spinach. And peg them shut with skewers. Outstanding.



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[JStokes]

Originally Posted by jetswin

It seems as if you may be channeling your inner Martha Stewert here, minus 6 hampur points.

Cute bottle.



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[DDNYjets]

This goddamm thread. I want to eat my laptop.

Did you buy more than one bottle? Keep a couple for decoration and use the others to cook.

When you run out, you have an excuse to go back to Spain.

[JStokes]

When is freaking Borgo coming back?



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[jetswin]

Originally Posted by JStokes

When is freaking Borgo coming back?



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we do miss his culinary expertise amongst other things

[brady's a catcher]

Originally Posted by JStokes

Cute bottle.



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So it's about the size of a regular person's thumb nail?

[PlumberKhan]

Originally Posted by JStokes

Cute bottle.



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Internet Explorer?

[FF2®]

Stokes....brine or marinate these?

[jetswin]

Originally Posted by FF2®

Stokes....brine or marinate these?

brine for inverted, marinate for verted

[JStokes]

Originally Posted by FF2®

Stokes....brine or marinate these?

They look like they could use a good rub.

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[DDNYjets]

Originally Posted by JStokes

They look like they could use a good rub.

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Yeah. I'd rub and skewer them.

[Jungle Shift Jet]

Originally Posted by JStokes

I love saffron, use it in a bunch of dishes, bought some in Spain and it was about $20 per gram.

I never know whether the stuff I get here is real, so I figured as long as I was in one of the Mecca's of saffron, that I'd get the real stuff.

Problem is, it came in cool little bottles, so it's more of a decorative piece than something I'd actually use to cook with

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I'm just mad about saffron

[Fishooked]

Originally Posted by JStokes

These are the chops beforehand. Pretty easy to stuff them--just cut a pocket through the meaty part all the way to the bone with a paring knife. I've usually use prosciutto or panceta and a sharp cheese, sometimes mushrooms or spinach. And peg them shut with skewers. Outstanding.



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:posts photo with knives to make up for cute bottle comment:

Originally Posted by jetswin

we do miss his culinary expertise amongst other things

Don't you mean 'cunnilingual' ?

Originally Posted by brady's a catcher

So it's about the size of a regular person's thumb nail?

too easy, I let those go.

Originally Posted by PlumberKhan

Internet Explorer?

Don't knock it, since IE9 it has been much better. Although Im finally using Chrome now myself.

Originally Posted by FF2®

Stokes....brine or marinate these?

Well I should hope they'd be boneless...

[JStokes]

On my way to the food store shortly, this is what we settled on for today. Good ole fashioned BBQ chicken and Sangria.







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[RobbieB]

Was planning to put pork chops on the grill this afternoon, gonna have to try those Mongolian chops...they sound awesome!