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Boneless Rib Eye Pork Loin Chops

bubba tim
bubba tim Posts: 3,216
edited November -0001 in EggHead Forum
LC was playing butcher and made these. They are like a beef rib eye, but with pork, complete with dark meat deckle (the equivlent of the outer edge of the rib eye or prime rib). She marinated them in a blend of soy sauce, balsamic vinegar, chiles, garlic, and ginger.

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On they go on the mini.

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and now on the plate.

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You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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Comments

  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    That is a good cut of pork. In my area generally overlooked and a good value compared to loin chops. I like to cook hot and fast with Gates for a sauce.

    Mike
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  • FlaPoolman
    FlaPoolman Posts: 11,677
    They look a heck of a lot better than you described on the phone. Glad you didn't try to take credit for LC's cook or I would have thrown the man book out and tossed you under the bus :evil: :laugh: :laugh: :woohoo: Great looking cook Michelle ;)
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  • Little Steven
    Little Steven Posts: 28,817
    bubba tim,

    If you get a chance to try this, it has just a little more kick than the Chinese ketchup

    DSC_0217.jpg
    DSC_0218.jpg

    Steve 

    Caledon, ON

     

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  • bubba tim
    bubba tim Posts: 3,216
    Thanks, and I agree. I buy the whole loin, then cut them into chops myself, saving the sirloin end for roasts and roulades, and the rib end, with that wonderful dark meat, for chops. I always cut the chops myself (it certainly doesn't take a brain surgeon!) I like my chops 1-1 1/2 inch thick, and can't find them like that at the market. :) These were pretty good, and a new marinade that should work on beef as well. I will post the marinade recipe. (definately could have let them marinate longer is my main complaint). Tasty, but under marinated. Totally my fault. :angry:
    Just realized I forgot to log out Bubba. This is Little Chef. :laugh: Next post will be me! :)
    Michelle
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • Little Chef
    Little Chef Posts: 4,725
    Always looking for new ingredients! This is a new one on me, and especially with Asian flavors, that is rare! :ohmy: I will look for that brand! Thanks for the input!
    Michelle
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    Your right, so easy. So many possiblities. Some of the other things I cut my whole loin. Breakfast chops, the middle of the loin for Canadian Bacon, the sirloin end for boneless country style ribs, I have even made my own pork cutlets. I like my chops that thick as well. Hard to dry out.

    Mike
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Try This

    It's carrot based and actually enhances the flavor of the food you add it too.
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  • Little Steven
    Little Steven Posts: 28,817
    Little Chef,

    We seem to get a lot of ingredients in Canada that aren't readily available in the States. Let me know if there is anything you are loking for and I'll try and help.

    Steve

    Steve 

    Caledon, ON

     

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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    That sounds great especially with the fresh ginger. Started to pick up some fresh squash myself today but didn't look real good so grabed a lb bunch of asparagrass. Got it home and wife said it didn't smell real good. The tops had a dark purple rust on them. 4 bucks!! Going back tomorrow!
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  • Zippylip
    Zippylip Posts: 4,768
    I didn't know you had a mini, sweet!
    happy in the hut
    West Chester Pennsylvania
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  • Little Chef
    Little Chef Posts: 4,725
    :woohoo: I would like a 2-2.5 cornichon of Fois Gras - AA graded only! :woohoo: Joking obviously...kind of...Your Canadian Fois is better than France! I SWEAR!
    Thanks for the offer! I may very well take you up on it! (Can you get La Bomba??)
    Thanks again.
    Michelle
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  • Little Steven
    Little Steven Posts: 28,817
    Little Chef,

    I meant to say ethnic ingredients. With respect to La Bomba...yes.

    Steve

    Steve 

    Caledon, ON

     

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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Fois Gras is ethnic!!!

    Well maybe not for a French Canuck!! :woohoo:
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