Brine for a day then freeze the other half. You can make tonkatsu since the the thickness is just enough then other batch you can peppercrusted porkchops with mustard sauce.
Foxwasahero
Dust with Montreal Steak Spice, cover with a spicy steak sauce and bake at 375° for 35 minutes
spud6000
well, repackage and freeze most of them today. I do two per package to make a full meal.
they are good for mexican food, chinese food, stuffed pork chops, soups.
NecroDaddy
Cook until they are like leather then dump a bunch of applesauce on them.
Saaahrentino
Tonkatsu Sandos for days.
Erix90
Nice brown sugar rub so it crisps nice then bbq for about 11 minutes each side
Dekutr33
Coat em up with Kentucky Kernel and fry them. And serve them with homemade biscuits and gravy and eggs. Country gravy on top
RebelGrin
Cook
Jowlzchivez6969
I really enjoy doing pork chops. I use eggs to dip them in and smashed up saltine crackers then dip and bread them again and cook them on low heat in a pan full of butter makes a beautiful crust and then I use the drippings and crackers in the pan as a base for gravy. Server with lumpy mashed potatoes and your choice of a vegetable if you like those and it’s a beautiful meal
RavensFan902
Schnitzel sandwiches all day
Youre10PlyBud
I season and sous vide them all when I get these packages. They go in the freezer cooked so I can grab one and toss it in the pan for a quick dinner. I have my ice maker going the whole time I sous vide, so once that’s done they all go in an ice bath for rapid chilling then to the freezer.
Some will get a teriyaki marinade, some are just getting S&P with some garlic, and some will get rosemary, thyme, shallots, etc… Gives a variety to the meals.
If I need to thaw em, I do a 38 degree bath for around 10 minutes and they basically have thawed already. Nice and hearty sear after drying once you remove from the bag and theyre perfectly cooked in the pan in just about 5 min.
I keep sachets of veal demi glace concentrate to make pan sauces with and that includes for pork chops. Benefit to sous vide this way is you still have the accurate cook but enough time to build a fond. You wind up with slightly larger banding but otherwise as perfect as regular sous vide. So I’ll scrape the fond, add some garlic, shallots, thyme, mushrooms, then the veal demi glace and some cream for a mushroom cream sauce with the chops. By far my favorite way to eat em and ready in probably 15 minutes total.
Normally gets served with something like a no-stir risotto and some broiled veggies. Do the best I can with a 40 sq ft apartment kitchen lol
TheDTCCcommitsfraud
Return them.
Federal_Pickles
Fry em. Smother em.
dynastydave9473
Put them in the freezer and forget about them til they’re too far gone
ChickenNugsBGood
Freeze what you wont eat, and just cook the rest like normal
Twelve_TwentyThree
Yea freeze what you don’t eat and grill the others with some bomb pork seasoning. I also like cubing them up and frying them and make a breakfast scramble. I get those packs all the time..
johnnyribcage
Vacuum seal and freeze what you can’t eat now (if no vacuum sealer just put them in freezer bags, almost close the bag. And hold it under water to push the last of the air out.)
If they have the bone (I can’t tell from this pic), I like to marinate them in something for a couple days (can do an Asian thing – soy sauce, chili oil, wasabi powder, a little lime juice, sesame oil, etc… Asian flavors), then grill them up.
No bone, one of my favorite things to do if they’re thick enough (and these look like they are), is butterfly them, pound them nice and flat, marinate in orange, lemon, and linen juice with garlic, oregano, salt, adobo seasoning – Cuban / Puerto Rican flavors – then stuff them with something. Cheese (gruyere) and prosciutto is awesome. Then grill. I also like making “Cuban pork chops” out of them, which is my own invention, although I’m sure someone else out there has done it. Stuff them with Swiss, sliced Black Forest ham, dill pickles, Dijon, and yellow mustard. Then grill. Boom.
345joe370
Smothered chops in mushroom and onion gravy
Hannashane
Heavily salt and pepper. Pan fry. Finish with butter, sage and garlic
Pintau
Make schnitzel, cling them tightly and freeze.
GuavaOdd1975
Cure and smoke.
Lazylizzard789
Dip in chilli bite mix and deep fry until golden brown.
Kazimaniandevil
Japanese me telling you to check out tonkatsu. Most western countries do paper thin crap but when it’s made with a thick cut… 🥹 Pretty simple to make as well, whack or do those hidden knife cut to tenderize, salt n pepper, flour, egg bath, then panko, deep fry it. First lower temp then pull them out of oil, raise temp to 180c to add color. Thick ass tonkatsu + tonkatsu sauce, ultra fine slices of cabbage, freshly cooked rice…
Dry brine them in taco seasoning and seasoning salt. They turn out amazing cooked indirect with charcoal but should still me great either pan fried or broiled in the oven
Traditional_Kick_944
Slow cook in apple cider vinegar, beer, and your preferred spice mix. Shred and turn into meal prep burritos
Kimura_savage
Smoke em!
A_Random_Shadow
I’ve seen a good handful of suggestions so I’m going to suggest something different!
Maybe pork soup? Or pork soup buns if you have a steamer. Nothing nicer than pork buns.
For the soup Get the meat nice and tender and falling apart with carrots, potatoes, broccoli, onions, garlic- tomato’s with vinegar if you fancy it, and it’s really filling.
31 Comments
I like to season them with salt and pepper, stick 5-6 short skewers in to them and then cut between the skewers to make pork satay.
https://preview.redd.it/la50vnwanvhd1.jpeg?width=1000&format=pjpg&auto=webp&s=e00b2e5f676dbc59dfad03d590c8c234b0caadfb
Filipino pork adobo and sinagang! With rice!
I’d probably eat them.
Brine for a day then freeze the other half. You can make tonkatsu since the the thickness is just enough then other batch you can peppercrusted porkchops with mustard sauce.
Dust with Montreal Steak Spice, cover with a spicy steak sauce and bake at 375° for 35 minutes
well, repackage and freeze most of them today. I do two per package to make a full meal.
they are good for mexican food, chinese food, stuffed pork chops, soups.
Cook until they are like leather then dump a bunch of applesauce on them.
Tonkatsu Sandos for days.
Nice brown sugar rub so it crisps nice then bbq for about 11 minutes each side
Coat em up with Kentucky Kernel and fry them. And serve them with homemade biscuits and gravy and eggs. Country gravy on top
Cook
I really enjoy doing pork chops. I use eggs to dip them in and smashed up saltine crackers then dip and bread them again and cook them on low heat in a pan full of butter makes a beautiful crust and then I use the drippings and crackers in the pan as a base for gravy. Server with lumpy mashed potatoes and your choice of a vegetable if you like those and it’s a beautiful meal
Schnitzel sandwiches all day
I season and sous vide them all when I get these packages. They go in the freezer cooked so I can grab one and toss it in the pan for a quick dinner. I have my ice maker going the whole time I sous vide, so once that’s done they all go in an ice bath for rapid chilling then to the freezer.
Some will get a teriyaki marinade, some are just getting S&P with some garlic, and some will get rosemary, thyme, shallots, etc… Gives a variety to the meals.
If I need to thaw em, I do a 38 degree bath for around 10 minutes and they basically have thawed already. Nice and hearty sear after drying once you remove from the bag and theyre perfectly cooked in the pan in just about 5 min.
I keep sachets of veal demi glace concentrate to make pan sauces with and that includes for pork chops. Benefit to sous vide this way is you still have the accurate cook but enough time to build a fond. You wind up with slightly larger banding but otherwise as perfect as regular sous vide. So I’ll scrape the fond, add some garlic, shallots, thyme, mushrooms, then the veal demi glace and some cream for a mushroom cream sauce with the chops. By far my favorite way to eat em and ready in probably 15 minutes total.
Normally gets served with something like a no-stir risotto and some broiled veggies. Do the best I can with a 40 sq ft apartment kitchen lol
Return them.
Fry em. Smother em.
Put them in the freezer and forget about them til they’re too far gone
Freeze what you wont eat, and just cook the rest like normal
Yea freeze what you don’t eat and grill the others with some bomb pork seasoning. I also like cubing them up and frying them and make a breakfast scramble. I get those packs all the time..
Vacuum seal and freeze what you can’t eat now (if no vacuum sealer just put them in freezer bags, almost close the bag. And hold it under water to push the last of the air out.)
If they have the bone (I can’t tell from this pic), I like to marinate them in something for a couple days (can do an Asian thing – soy sauce, chili oil, wasabi powder, a little lime juice, sesame oil, etc… Asian flavors), then grill them up.
No bone, one of my favorite things to do if they’re thick enough (and these look like they are), is butterfly them, pound them nice and flat, marinate in orange, lemon, and linen juice with garlic, oregano, salt, adobo seasoning – Cuban / Puerto Rican flavors – then stuff them with something. Cheese (gruyere) and prosciutto is awesome. Then grill. I also like making “Cuban pork chops” out of them, which is my own invention, although I’m sure someone else out there has done it. Stuff them with Swiss, sliced Black Forest ham, dill pickles, Dijon, and yellow mustard. Then grill. Boom.
Smothered chops in mushroom and onion gravy
Heavily salt and pepper. Pan fry. Finish with butter, sage and garlic
Make schnitzel, cling them tightly and freeze.
Cure and smoke.
Dip in chilli bite mix and deep fry until golden brown.
Japanese me telling you to check out tonkatsu. Most western countries do paper thin crap but when it’s made with a thick cut… 🥹 Pretty simple to make as well, whack or do those hidden knife cut to tenderize, salt n pepper, flour, egg bath, then panko, deep fry it. First lower temp then pull them out of oil, raise temp to 180c to add color. Thick ass tonkatsu + tonkatsu sauce, ultra fine slices of cabbage, freshly cooked rice…
https://preview.redd.it/3qod1mtpkwhd1.png?width=1096&format=pjpg&auto=webp&s=ac44637b89a006dd2ca7b23336113f2348f22364
This one I forgot to buy cabbage but
Dry brine them in taco seasoning and seasoning salt. They turn out amazing cooked indirect with charcoal but should still me great either pan fried or broiled in the oven
Slow cook in apple cider vinegar, beer, and your preferred spice mix. Shred and turn into meal prep burritos
Smoke em!
I’ve seen a good handful of suggestions so I’m going to suggest something different!
Maybe pork soup? Or pork soup buns if you have a steamer. Nothing nicer than pork buns.
For the soup Get the meat nice and tender and falling apart with carrots, potatoes, broccoli, onions, garlic- tomato’s with vinegar if you fancy it, and it’s really filling.