I am an equal-opportunity meat eater, but if I were forced to decide about a favorite, the almighty pork chop might come out with the blue ribbon. Similar in size and texture to a steak, but priced at about half the cost, it’s one of the best values out there to feed a family, and tasty too.
I grew up in Iowa, where there was this thing called the “Iowa Chop” that’s still the pride of the state. It’s a thick-cut steak that is the pork equal to the mighty beef porterhouse. If it’s not big enough to span a dinner plate, it’s not a true chop.
At his Tri-County Meat Market on Huebner Road, owner Joe Herring keeps the meat case loaded with 1½ inch cut bone-in chops and sells them for about $7 per pound. The steaks are more than twice that amount.
“There’s probably more value in a pork chop than anything else in a meat case,” Herring said. “Meat prices have been soaring lately, but there’s still good bang for you buck with pork chops. Ribs are another story; we have been paying as much for pork ribs as we used to sell them at retail.”
Pork chops are cut from the loin region of the pig, and they are well known for their versatility when it comes to cooking them. They are regarded as the most popular cut from the processed animal.
Pork chops take well to the grill, oven or stovetop, and they can be seasoned with a simple mixture of salt and black pepper. But there is an optimal way to prepare them that can yield maximum flavor.
Meat selection
Let’s start with the thickness of the chops, which should be at least 1 inch. Anything less and the meat will dry out too quickly, which can be like eating chalk.
Marinating pork chops in buttermilk overnight breaks down the fibers of the meat. A buttermilk bath also helps rubs adhere to the meat.
Billy Calzada /Staff photographer“Thin pork chops are universally terrible,” said Jeff White, executive chef at The Palm in San Antonio. “There’s no reason to cook a thin chop when you can get something with more meat on it that will be much more manageable during the cooking process.”
The sourcing of the meat is also something to strongly consider. You will pay a little more per pound for higher quality pork, but it still will be much less than a prime steak.
Area producers such as South Texas Heritage Pork and Peaceful Pork raise their pork herds in a natural environment. The result is meat that has a deeper red coloring that almost looks like beef; conventional domestic pork is called “the other white meat” for a reason.
The free-range pork can be found at area farmers markets and is definitely worth it.
“There is a huge, huge difference in flavors with farm-raised pork vs. something coming out of a processing plant,” White said.
And unlike beef rib-eyes, where there is little difference between boneless and bone-in cuts, you want pork chops with a bone. Not because it necessarily adds flavor, but it keeps the integrity of the chops in place with some pockets of tasty fat.
Preparation
White likes to give his chops an overnight bath in buttermilk before cooking them, and that tip is a winner. Buttermilk is very acidic and will break down the fibers of a pork chop. What starts as a piece of meat that’s as stiff as wood will bend with the slightest touch after the buttermilk treatment.
The buttermilk also is a good, sticky base that will allow your dry rub seasonings to take hold of the meat. There are too many rubs on the market to count, but you can’t go wrong with your preferred barbecue mixture.
And just as pork chops and apple sauce make for a good pairing, apple juice is another essential. While cooking the chops, give them a spritz of apple juice to add moisture and further sweeten the finished product.
The cook
A good-sized pork chop will weigh about a pound, but don’t let that fool you when it comes to cooking times. With the grill, oven or stovetop set to medium-high heat of about 375 degrees, those chops will be ready in about 8 to 10 minutes per side. Pork, unlike beef (that there is some flexibility), must be cooked to at least 140 degrees, then allowed to rest for about 15 minutes sothe internal temperature climbs to about 145 degrees.
It’s also a good idea to add herbs such as rosemary or oregano for an added tasty pop.
They look pretty, but grill marks really don’t matter that much. The key is all about the internal temperature, because if you start to stray into the 150 degree range or higher, there is a good chance your chops will turn out too dry.
I’m partial to cooking pork chops on the grill, but if you keep an eye on the temperature, you really can’t go wrong with any method.
cblount@express-news.net | Twitter: @chuck_blount | Instagram: @bbqdiver
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October 05, 2021 at 04:11PM
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How to choose, prepare and cook the perfect pork chop, a tasty and thrifty alternative to steak - San Antonio Express-News
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