If you have the ingredients i highly suggest this recipe.its so fucken good.its porkchops with a blueberry wine sauce

http://www.recipezaar.com/Buca-Di-Beppo-Porchetta-Rustica-Copycat-184277

also you dont really need capers or filberts,shallots. you can tweak it around

>>787187
I might try this if I can be fucked getting the ingredients

anyone else got anything?

Slice it into strips, coat with salt and place it in a jar to ferment for two weeks. Serve w/ ground ice.

>>787201
well I was hoping to eat it tomorrow

well how limited are you in terms of ingredients? do you have all the typical stuff?

Fry it.

pound it with a hammer ,throw on the ceiling and toss it in the oven for 15 mins season with salt and pepper, fry it then boil it.

Brine then Pan fry.

>>787176
tenderize it, roll it in flour, season and fry it, eat it with whatever

fried pork chop sandwiches with slaw, lettuce, tomato, and mayo

I usually just pan fry my meat and throw seasoning on as it cooks.

Try to get it crispy on the outside but bloody on the inside.

Tenderize, marinade in beer for a few hours, season and fry on pan or grill.

Do it JDM-Yo style and make Katsudon.All you need are Jap-Slap Panko crumbs, an egg, flour, and salt/pepper.Oh, you also need the Kikoman Katsu sauce and rice.

>>787204
OP here

went away, back now

I can go get pretty much from the store. I have basic stuff at home now

food processor, mix with oil and spices, fry like meat balls.

>>787309
I ate bastardized ton-katsu for lunch today, you probably won't need to go to the store OP. The way I do it is to mix up an egg, worchestershire sauce, soy sauce, salt, and pepper, dip the pork chop in that and then put breadcrumbs, salt, pepper, and other seasonings (you can change this recipe depending on what you have and what sounds good, it's near impossible to not make something tasty). Have a hot skillet on the stove with a little oil in it, drop the pork chop in and cook it until well browned on both sides (btw, this works best with relatively thin pork chops). Serve that over some rice with steamed veggies (cabbage, broccoli, maybe carrots, etc.), or just on some lettuce for a simple and delicious meal.

Olive oil, adobo and tony's sprinkled on top and then grilled. Mm-Mm-FUCKING-MMM!

unless there are bones, fry them. Since you have no bones, fry them shits.

>>787341

uhh, that's called a chicken-fried pork, dude. not tonkatchoo or whatever.

it's a real thing. you didn't make it up.

and the japanese do not know how to fry things. they fail at all fried cutlets.

>>787477
what's the difference if it has bones or not?

>>787488

They are pretty good at frying actually. ever heard of tempura?

>>787511

whatever, man. tempura isn't frying, it's a magic trick with puff dough and vegetables you don't mind eating mostly raw.

katsu is an abomination. you take perfectly good EXPENSIVE cuts of tender meat, hammer them flat and fry them into tasteless jerky, i am not going to sympathize with your culture. i am going to recriminate with it.

put katsu out of your mind, try chicken fried pork next, believe in yourself, and it'll be awesome.

>>787477
is it that you shouldn't fry the stuff with bones or that there's a better way to do them?

i've always fried my shit with or without bones and I hope I haven't been doin it wrong

>>787521

i'm a wop lol

>>787505
If it doesn't have any bones it dries out. Simple enough.

>>787527

OH.
MY.
GOD.

you're an eyetie and you can make chicken parmigiana and zeppole and all but you lose your mind over a pork cutlet and murder it into japanese jerky?

for shame, that pig has now died twice, thanks to you- hand over your wop card and your sunday gravy. nonna doesn't love you any more.

>>787540
right. so I could fry or bake the bones but I couldn't bake the boneless?

>>787543
It will dry out. I'm not fucking kidding. The bones help in ways you can't even imagine.

>>787547

he is correct. bones in for baking.

season with s&p, brown in a skillet with melted butter, turn down the heat and add fresh rosemary. cook until it feels medium then let it rest. make a sauce out of the pan drippings if you like. that's how i usually do pork but i like to keep things simple.

looks like a decent pork tenderloin chop, dont listen to these maggots and ruin it

rub with a little dry seasoning of your choice and grill them bitches, damn good

moaaarrrrrr!!!!!!!!

1/2 cup salt
2 tbsp + 2 tsp ground black pepper
2 tbsp garlic powder
2 tbsp ground coriander
1 tbsp + 1 tsp ground cumin
1 tbsp + 1 tsp onion powder
1 tbsp + 1 tsp paprika

Mix all ingredients together until well combined. Rub on meats and/or veggies prior to grilling.
Store in a medium-sized shaker.

>>787586
that seems like quite a lot. how much is that for?

>>787589

it's for a "batch" of the rub, obviously.

use it according to your preference.

>>787591
ahh, right

i've never made stuff like that in quantities large enough to store

the bone part is true
anyway double dip them in flour and egg and fry in a pan + spices for your choice, this will keep them juicy inside with a great crust

pan fry

Oh man, this is great.. I always hated the things but perhaps I can give a couple of these a shot and see how they go

>>787548
I don't have a problem with boneless pork chops in the oven.

I usually make up a breadcrumb mixture using Italian breadcrumbs, parmesan cheese, garlic powder, onion salt, seasoning salt, and pepper, dip the chops in an egg before coating them with the crumbs, and baking for about a half an hour.

They come out moist and delicious.