Pork chops with Apple ginger marinade


 
S

Svein

TVWBB Super Fan
Hi
Did a quick and easy BBQ today after we came back from a walk in the woods. Put the pork chops in a apple and ginger marinade from one of the baron of barbecue's books before we left.

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Chops on the coal
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Finishing of on indirect for about 10 min
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Served them with a creamy potato and apple salad and some French beans. Never managed to get a plated picture before the wolf pack jumped in (I'm including myself in that), so the picture of the dessert my wife made while I was manning the kettle will have to do
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Thanks for reading and take care
 
Beautiful meat, Svein. Looks tasty from here!
It will not be pork chops but pork steaks (from neck?)
I cook this cut significantly more L & S/ other than pork chops.
 
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Those look very tasty Svein!
Might tweak that marinade with a little brown sugar and a couple shakes of worcestershire sauce. Yummy!
 
Mildo said:
Beautiful meat, Svein. Looks tasty from here!
It will not be pork chops but pork steaks (from neck?)
I cook this cut significantly more L & S/ other than pork chops.
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The center cut or pork loin chop includes a large T shaped bone, and is structurally similar to the beef T-bone steak. Rib chops come from the rib portion of the loin, and are similar to rib eye steaks. Blade or shoulder chops come from the spine, and tend to contain large amounts of connective tissue. The sirloin chop is taken from the (rear) leg end and also contains a large amount of connective tissue. The so-called "Iowa Chop" is a thick center cut; the term was coined in 1976 by the Iowa Pork Producers Association. A "Bacon Chop" is cut from the shoulder end and leaves the pork belly meat attached.
 
Bob Correll said:
Don't want to cook it Mildo, just want to sit at Svein's table next time he does. :)
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I do not grunting. I'm really glad that I see another enthusiastic Europeans. This is my favorite cut of pork meat and how good the heat treatment it, I just learned from Mr. Correll. All good between us, I hope Svein.;)
 
ChuckO said:
Those look very tasty Svein!
Might tweak that marinade with a little brown sugar and a couple shakes of worcestershire sauce. Yummy!
Click to expand...

Thanks, Worcestershire would have been really good in it (it had honey and soy sauce), would you have added Worcestershire or replaced the soy sauce?
 
Mildo said:
I do not grunting. I'm really glad that I see another enthusiastic Europeans. This is my favorite cut of pork meat and how good the heat treatment it, I just learned from Mr. Correll. All good between us, I hope Svein.;)
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No worries Mildo:) , but I guess there is no hiding that your phrase ...will not be... "poked" me a bit, and my reply might have come out a bit harder then I intended. My point was really just that that the term pork chops is quite flexible, even though we all agree that we would normally expect a chop to be from the loin (I would have stated that is was a shoulder cut if I had not added a pic). I agree with you that it is one of the better parts of the pig, and it is probably the one I use the most. I find it very flexible and that it can for instance be slow roasted until you can eat it with a spoon or on higher heat with if it is finished indirect or in the oven

Bob Correll said:
Beautiful cook and photos Svein!

I think what Mildo is saying is they do not look like what most people think of as a pork chop.
This link shows what most, at least here in the USA, define as a pork chop.
http://www.agintheclassroom.org/CountySupport/pdf/10- Pork Names.pdf

Intersting Bob, I now see that the cut that is getting increasengly popular in the stores is a New York Pork chop. We learn something every day
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I agree with Mildo - these look like what we call Pork Steaks in America. Whatever you call them though Svein's look perfectly cooked. That desert looks awesome too - how about a recipe for that Svein?

Regards,

John
 
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