We got big loin roasts with our 1/2 pig, and they're all in the deep
freeze. All but one. D was pining for pork chops a couple of days
ago, and I accommodated her tonight. I pulled one of the smaller
roasts out of the freezer and had at it with a hacksaw. It was one of
those rib roasts you see in the market now and again, so bones were
involved. The saw was necessary not only because the pork was frozen
rock hard, but also because the top of the ribs (where they connect
with the backbone) had to be cut through.

About ten minutes into the hacksaw show, I seriously considered
visiting the university's sculpture shop with my hunk o' pig to see
what one of the band saws there would do. But I persevered with the
manual apparatus, and with a little help from a big honking chef's
knife the roast was cleft asunder in due time. I made three very
thick chops from the roast, which I dropped into a brine, still
frozen.

A little later, I seared them (mostly thawed) in a big skillet. When
they got some color on both sides, in went a diced turnip, and all
went into the oven. After they'd roasted for half an hour or so, I
removed the chops and turnip pieces from the pan, drained the grease,
and added chopped garlic and crushed juniper berries. A quick saute
ensued, followed by adding thyme and deglazing the pan with vermouth.
In went a mix of olive oil, lemon juice, and yogurt. After a little
time for reducing the sauce, the chops got reheated in the pan.

My, my. With half a roasted sweet potato for each of us and some
Brussels sprouts, it was a fine dinner indeed for a chilly night. The
turnips in particular were a treat. And there's a big chop (actually
a small roast) left over for tomorrow night when I teach.
--
modom

"It's almost too late to be early."

--
Posted via a free Usenet account from http://www.teranews.com

On Sun, 09 Dec 2007 21:38:47 -0600, "modom (palindrome guy)"
> wrote:

snip to my lou...
>
>My, my. With half a roasted sweet potato for each of us and some
>Brussels sprouts, it was a fine dinner indeed for a chilly night. The
>turnips in particular were a treat. And there's a big chop (actually
>a small roast) left over for tomorrow night when I teach.
>--
>modom
>
>"It's almost too late to be early."

Sounds like a good dinner, all my favories. ;-)

koko
---
http://www.kokoscorner.typepad.com
updated 11/15

"There is no love more sincere than the love of food"
George Bernard Shaw

modom (palindrome guy) wrote:
>
(snip)
> I made three very thick chops from the roast,
> which I dropped into a brine, still frozen.
>
> A little later, I seared them (mostly thawed) in a big skillet.
>
(another snip)
>
> modom

What was your recipe for the brine that you used for the pork chops?
I've come to appreciate a good brine now and then. TIA.

Sky, who says Happy Holidays everyone <G>

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Sky > wrote:

>What was your recipe for the brine that you used for the pork chops?

I've never brined them still frozen, but the following has
worked reliably (just made them tonight, in fact):

Start 5 hours before you want to cook.

Make up a brine that is 12:1, cold water to table salt by volume.

Soak the pork chop in the brine for four hours, refrigerated.

Rinse the chop under cold running water thoroughly (a full
minute of rinsing, some say a few minutes).

Pepper, and set aside at room temperature for one hour.

Cook -- I have done it pan-fried, electric broiled, and
charcoal-grilled and they all work great.

Steve