Pork Chops On The Griddle, Cucumber Salad, & Another Red Wine Taste Test

HAPPY BIRTHDAY AMERICA

Bev wanted fried pork chops like we both grew up eating and I wanted to cook them on the grill griddle so a plan was born using the following recipe.  For sides, Bev wanted cucumber salad using the recipe below and well done broccoli then tossed in butter like she got at the cafeteria she used to lunch at.

Pork Chops

Ingredients:

6 bone-in pork chops, ¾” thick

Salt

Tiger Seasoning

Pepper

1 cup Flour

Salt

Directions:

Season side one of the chops with S&P, flip and season side two with Tiger and pepper.

Add flour to a deep dish and season with S&P.

Dredge chops in flour and shake off excess.

Put the chops on a wire rack on a sheet pan at room temperature for about 1½ hours (while we play cards)

Preheat the griddle to a surface temperature of 350F (the chops cooled it).

Add peanut oil for each chop and cook until golden brown.

Flip and cook side two until golden brown or until the internal temperature is 138-140F.

Remove chops to the wire rack and rest for a few minutes.

Cucumber Salad

Bev had bought a bunch of pickling cucumbers at the Mennonite Market and wanted to turn them into salad using her preferred oil and vinegar dressing.  I looked at my blog and found only recipes for the creamy version so I looked online and found a recipe for a very simple version on the “Once Upon a Chef” blog.  I figured I had about the equivalent of four English cucumbers so I doubled the amounts to get the recipe below.

Cucumber Salad

Ingredients:

4 English cucumbers

2 teaspoon salt

½ cup chopped red onions

½ cup white wine vinegar

½ cup good extra virgin olive oil

2-4 teaspoons sugar

½ teaspoon freshly ground black pepper

1 tsp dried dill weed

Instructions:

Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds (if using English cucumbers), then cut into thin slices.

Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes.

Meanwhile, soak the red onions in a small bowl of ice water for ten minutes, then drain in a fine mesh strainer. Blot dry with a paper towel.

Tap the cucumber-filled colander on the base of the sink to release any excess water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.

In a medium bowl, toss the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and dill.

Cover and let stand in refrigerator for at least 20 minutes or up to 12 hours.

Before serving, taste and adjust seasoning, if necessary. Serve cold.

Plate the chop, broccoli topped with shaved Pecorino, and cucumber salad – this is my plate.

The Verdict:

The chops were moist and tasty but not like I remember as a kid when mom cooked them to death – the crispy fat on the outside was the best part – so these were much better.  To get them brown on side one, I almost over cooked them so next time I will have the griddle surface at 400F so they will brown quicker.  The broccoli was as Bev desired, which I also like, and the cucumber salad will be a keeper – Bev added some sliced black olives and cauliflower (just to use it).

Chianti/Pinot Noir Taste Test

I had picked out the Pinot Noir I liked at our Fathers Day taste test and we tasted it against three Chianti’s and for me it was a tie between a favorite Rocca Chianti from Italy and the Morgan Pinot Noir from California.

The good news is that the Morgan is readily available from California but it is $30/bottle and available 40 miles away in Knoxville, so I will have to do one more Pinot test to see if I can find a less expensive one from a local wine store.  But it's good to know I won't have to order from Italy to get a wine that I like.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

6/20/25 event date