Looking for a marinade for Pork Chops

Just saw this on Diners, Drive-Ins, & Dives - they marinated their thin pork chops in Sweet Tea! Once it was out of the marinade, it was run through flour, buttermilk, and flour/corn meal mixture and then deep fried. Haven't tried this, but sounded interesting enough to try at least once.

I just use the Italian Dressing and try to marinate overnight in the fridge turning them a few times.
Even the dressing from Dollar Tree works great.
When I put the chops on the grill I pour the marinate on them. It runs off and smokes them too.
The aroma from them cooking will drive you and anyone down wind crazy!

I like to ask the butcher to run boneless pork loin chops through the cube steak machine. I like to dust them with parm and cracker crumbs and either oven bake or pan sauté. So tender!
I like to marinate chops in a mixture of apple cider syrup and dijon mustard with some dilll and onion. Brush with the same mixture (reserved) when grilling.
Pineapple and soy is great too.

Thick-cut chops need a big tenderloin side to them to be considered "Iowa Chops." Love them and love getting them with the "Big, small side" as I tell my butcher :-)

I think the thick-cut chops are best without much .... the pork and the little amount of fat on them taste so good. I have used 1/2 soy and 1/2 beer for a long time. Anywhere from 1-4 hours and then on the grill. Sear over hi and then turn down to med.

punomatic wrote:
Would you consider a rub? I won my DW's heart with what we call "Lake Pork," because I first served it to her at my hideaway on Fishhawk Lake. The rub consists of two ingredients: garlic powder and seasoned salt (Johnny's is good, but others are fine, too.) That's it. It's still her (our) favorite way to grill pork chops.

The rub is usually the way I go but want to try something different this time. Thanks for the suggestion though.

Super_Dave wrote:
Ron, since you get the thick cut chops at Costco, you HAVE to try this at least once.

Smoked Stuffed Chops

Thanks SD, my WSM just perked up its ears.

Pangaea Ron wrote:
All of these suggestions seem to help make the mostly tasteless and tough pork that is available now. What should I look for in selecting a great cut of pork?

Same as beef, the fat makes them tender and holds the flavor. For chops I look for ones that aren't trimmed, but that can be impossible at times. It's really not that modern pork is tasteless, it's that unknowing shoppers want it trimmed so they can believe they aren't paying for the fat. Of course that's not true, they not only pay for the fat they pay for the trimming!
If you know of a market with a counter ask for untrimmed center cut chops and have them cut to your thickness. Cook them with all the fat on, you don't have to eat it. You can mimic the Filet Mignon and wrap in bacon.

Ron3rd wrote:

Pangaea Ron wrote:
All of these suggestions seem to help make the mostly tasteless and tough pork that is available now. What should I look for in selecting a great cut of pork?

The only advice I can give is try the thick chops from Costco. Very good IMO. The cheap ones we always get from the supermarket need brining IMO to make them juicy. The Costo chops are the best I've ever had.

That's what we usually do, but we only get to Costco about every 2 months. I've also bought a large pork loin to make my own chops.

Ron, since you get the thick cut chops at Costco, you HAVE to try this at least once.

Smoked Stuffed Chops

Would you consider a rub? I won my DW's heart with what we call "Lake Pork," because I first served it to her at my hideaway on Fishhawk Lake. The rub consists of two ingredients: garlic powder and seasoned salt (Johnny's is good, but others are fine, too.) That's it. It's still her (our) favorite way to grill pork chops.