Grandparents gifted family Omaha steaks as a gift. Ma wants me to cook these Pork Loin Chops. I know Omaha Steaks are known for their poor quality, but any ideas/recipes for what I could make with them? Ideally would like something protein focused
by beginnerflipper
30 Comments
as someone who’s not a fan of plain roasted pork: slow cook them with sazón, lime juice, scallions and cilantro for about 8 hours and eat em in tacos
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I honestly love just tossing them in an egg wash, coating them with seasoned breadcrumbs, throw some butter in a pan and get a nice crust and then finish in the oven.
Char Siu glaze for Chinese pork.
What’s this here sauce, soy, garlic minced fresh, teaspoon of Dijon mustard, white pepper.
Grill to perfection
Welcome
Shake’n Bake
Sous vide in flavor. Pan sear to finish
Protein focused? The pork
Pork Mosaic
Tonkatsu! It’s amazing
Pound thin, egg wash, bread crumbs, pan fry.
1$ a piece for better at fareway
Salt pepper, egg wash, panko bread crumbs, egg wash, panko bread crumbs, bake.
One of my favorite meals of all time
Season pork & brown in a frying pan, then dump in a can of cream of mushroom soup+ can of milk, turn to simmer, & cover. Cook plain white rice separately & serve the pork with sauce over white rice when the rice is done. Easy & tasty. Better with bone in pork chops but good way to use up tougher cuts. You can slice some green onions to sprinkle on top if you have them.
Honestly, those look pretty good for pork chops! My go-to way of making pork loin chops taste awesome is to brine them for a few hours,just a simple mixture of water, salt, maybe a little sugar, and some herbs if you’ve got ‘em. Makes a world of difference for juiciness, especially with leaner cuts like these.
Sear in a hot pan until golden (about 2-3 min per side), then finish in a 400F oven for maybe 6-8 more minutes (internal temp of 145F).
I buy whole loins and cut them into thick chops like that. I just season the hell out of them and throw them on the grill. Pull them around 140-145 degrees. They’re delicious and easy.
Pound tf out of em, make german schnitzel
Adobo and straight on a hot cast iron. Cook to medium for perfect juiciness.
Sour cream pork chops!
Pound them flat, dip in flour, then egg wash, then bread crumbs, pan fry in your preferred oil until golden brown and you’ve got Schnitzel!! You can look up the different variations. My personal favorite is Jagerschnitzel, which is a schnitzel topped with mushroom gravy! So fecking good I tell ya!!
Cut a pocket as if you were going to stuff them. Then pound them flat. Stuff them with your favorite flavors, herbs butter just about anything you like. then roll in panko and shallow fry.
Throw them in a crock pot with salt, garlic powder, red onions, green peppers, BBQ sauce, and a few splashes of orange juice till they break apart with a fork.
Then shred it, spread it out on a baking sheet, drizzle some of the liquid over it and put it under the broiler for a few min till the ends start to crisp, take them out and make tacos/wraps
Those are typically pumped up with fluids to increase the weight, aka profit margin. Taste okay, but better values our from a trusted meat vendor
Just grill them with some Montreal steak seasoning. Don’t overthink it.
McCormick smokehouse maple is so good with pork
Time to have the talk with family about grandparents and their spending 😂
Generous layer of salt then on a rack uncovered in fridge for 24 hours, if you have a small fan place it in the fridge blowing on them to dry them up. Then cracked pepper, let come to room temp. Then into a hot pan to sear in a bit of oil, don’t crowd the pans, press down gently, once initial crust is set move around the pan and turn to hit all surface area, halfway through add a sprig of thyme and a clove of garlic and a knob of butter, keep the butter pooled at bottom of pan and spoon over the meat repeatedly.
Get a mallet and pound them until they’re about 1 foot in diameter. Season and coat with a mix of bread crumbs and flour. Fry at 350ish until golden brown.
Take your massive breaded pork loin and put it on a normal sized bun with whatever toppings your want.
Two ways I’d do these.
Pan fried. Light seasoned a bit of flour with salt, pepper, garlic powder, paprika, etc (what you like). With a mushroom gravy.
Breaded and baked (season breadcrumbs as you like, and I might get hate, but shake and bake seasoning is good). I actually like to use a little mayo rubbed into the chop (vs egg or oil) before adding beading.
I’d cook em
Does ma want you to cook them for her to eat? If so, that’s the best way I know to get rid of them. Otherwise, just leave them in the freezer in case you ever lose your job, or whatever, but tell ma you cooked them but they were tough and had no flavor. Maybe word will get back to the grandparents and y’all can then, hopefully, pleasantly, discuss what you did to piss them off and smooth those troubled waters.