Pork Chop recipes

[Macanudo]

My in-laws are in town and the MiL made some tonight. I like pork chops and her version was good but I was wondering if anyone has other good recipes. Preferably something that can be cooked in a oven (for now) but I am open to ones that can be grilled (for the future.)

 

[Woland]

This is about the best pork chop recipe ever. It comes from Pierre Franey's "60-Minute Gourmet."

Pork Chops Glazed with Cheese

4 loin chops, about 1 ½ pounds total weight
Salt and freshly ground pepper to taste
1 tablespoon peanut, vegetable, or corn oil
¼ pound grated Gruyere or Swiss cheese, about 1 cup
1 tablespoon imported mustard, such as Dijon or Dusseldorf
1 tablespoon heavy cream
½ teaspoon finely chopped garlic
1 tablespoon finely chopped chives
1 egg yolk
2 tablespoons dry white wine
2 tablespoons water

1. Sprinkle the chops with salt and pepper.
2. Heat the oil in a heavy skillet and add the chops. Cook until nicely browned on one side, about 10 minutes. Turn and continue cooking until browned and cooked through.
3. Preheat the broiler.
4. As the chops cook, blend the cheese, mustard, cream, garlic, chives, and egg yolk. When the chops are cooked, smear one side with equal portions of the cheese mixture, smoothing it over.
5. Run the chops under the broiler until the topping is browned and nicely glazed.
6. Meanwhile, pour off the fat from the skillet in which the shops cooked. Add the wine to the skillet, stirring, and add the water, Bring to the boil. Stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Pour the hot sauce over the chops and serve.

 

[judgroybeanbag]

One of my favorites:

1 egg
2 tablespoons Dijon mustard
1/3 cup seasoned bread crumbs
1/4 teaspoon garlic powder
1/4 teaspoon ground sage
1 pound pork loin chops

Heat oven to 400°F. Spray baking dish with non-stick cooking spray. In small bowl, beat egg and mustard until well mixed. In shallow dish combine bread crumbs, garlic powder and sage. Dip pork cops into egg mixture, coat with bread crumb mixture. Place in baking dish, spray with cooking spray. Cook, 20 to 25 minutes or until

 

[DRAG69]

A simple but delicious way to cook pork chops..

Use the thick center cut bonless pork chops.

Season both sides with salt, fresh ground black pepper and some lemon pepper.

Heat a skillet with just a little olive oil and sear each side of the pork chops for just a couple of minutes.
Place pork chops in a baking dish sprayed with cooking oil.

Bake at 350 degrees for about 40 minutes.
There will be a fabulous liquid that will form in this dish as they bake.
Like an au juos (sp) sauce.

In the same skillet carmalize some thinly sliced onions.
Serve on top of the pork chops with some of the sauce.

Simple and delicious.

 

[buddhaguy]

I made this recipe this past weekend after watching the hot Italian chick on the Food Network make it. They were excellent. I had to cook them longer than what it said (at one point I put the cover on for a bit). But when the temp was close to 150 (as the recipe calls for), I took them off. Definitely do not want to overcook them.


Parmesan-Crusted Pork Chops:The Link

 

[Macanudo]

Nice selection there folks. Thanks.

 

[SuperHero]

I like mine simple:

Salt
Pepper
GARLIC
Dust the pork chops with some flour, corn flour, whatever to retain the moisture.
Pan fry in some olive oil.

 

[po elvis]

i like it simple too. just fry em up. dip em in egg and roll em in flour and fry em.

make a simple cream gravy to pour over them.

yeah im becoming a fatass.

 

[DoobieWah]

Season with S&P; (I ususally add some crushed red pepper flakes, cayenne, aleppo pepper, etc., but we like it spicey).

Rub in firmly.

Brush both sides with olive oil.

Broil for a few minutes per side in the middle of the oven on a rack or broiler pan.

The exact time depends on thickness, oven, altitude, etc, but it's mere minutes any way.

 

[Luke Duke]

Season with lemon pepper and grill. The main problem with grilled pork chops is that most people overcook them and they dry out.

 

[nyc matt]

That's a great, classic recipe, DRAG69.

If you use Neiman Ranch Pork, or a cut of similar quality, it makes a huge difference.

 

[TRRW#31]

Marinade: One part olive oil and balsamic vinegar. Add crushed garlic and fresh rosemary. Light marinade and grill. Make sure you use thin cuts.

Got this one from the Foodnetwork.com.
2 tablespoons olive oil
2 cloves garlic, chopped
1 bag (6 ounces) baby spinach
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried Italian seasoning
1/4 pound capocollo (spicy Italian ham), cut into small dice
1/4 pound provolone cheese, cut into small dice
1 egg, lightly beaten
4 thick-cut (1 1/4 to 1 1/2 inches) pork chops for stuffing (about 2 to 2 1/2 pounds total)

Heat 1 tablespoon oil in large saucepan over medium heat. Add garlic; cook, stirring occasionally, 1 minute. Add spinach, 1/4 teaspoon salt, 1/8 teaspoon pepper and the Italian seasoning; cook, stirring, just until spinach is wilted, about 2 minutes. Remove the spinach mixture to a medium-size bowl; let cool completely. When cool, add the capocollo, provolone cheese and egg; gently stir to combine completely.
Place the pork chops on a flat work surface; cut a slit horizontally to the bone so chop can be opened like a book. Stuff each chop with 1/4 of the stuffing. (If freezing, wrap each chop tightly in freezer wrap, without toothpicks; freeze up to 1 month.) Secure chops with toothpicks.

To cook and serve: If chops are frozen, thaw in refrigerator overnight.

Preheat oven to 375 degree F.

Heat remaining 1 tablespoon oil in large skillet. Add chops; cook 2 minutes per side or until browned. Place chops in single layer in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake the chops in the oven for 15 minutes or until the internal temperature registers 155 degrees on an instant-read thermometer when inserted in the pork. Remove chops to a platter; cover with foil. Let stand 5 to 10 minutes in warm place before serving.

 

[jimmyjazz]

What a bunch of Philistines . . . the key ingredient is APPLES.

In one pan, cook your pork chops with, oh, I don't know, olive oil, salt and pepper. In another pan, saute some sliced Granny Smith apples in a little bit of butter, with maybe some nutmeg or cinnamon.

Eat.

 

[GakFoo]

posted this on the "rub" thread but probably more appropriate here. best chop i've ever had:

thick cut, bone in chops

rub:

3 tablespoons coarsely ground black pepper
3 tablespoons packed dark brown sugar
3 tablespoons paprika
2 tablespoons coarse salt
1 teaspoon cayenne pepper

rub down chops and let sit for 1-2 hours. grill chops to medium, followed by a dip in some bbq sauce to finish, or, for a fancier meal, basted with some of this at the end of the grilling process as a glaze The Link

i like the hot plum chipotle but i've tried nearly all of them on the chops and they're all great

 

[CHIEFLAZYBOY]

Here is one I made up, the problem is finding chipotles in Alaska.

6-8 thin cut pork chops
3/4 stick of real butter
1 tbsp of chopped garlic
1/2 cup brown sugar
1/3 cup bloody mary mix
3 chopped chipotles
handful of chopped rosemary
coarse black pepper
season salt of choice (lemon pepper, montreal steak, greek, etc.)

Cover pork chops with pepper and season salt of choice, and let sit.

In sauce pan, melt butter with garlic, chipotles, and brown sugar, also throw in rosemary. As the butter/garlic/sugar/chipotle starts to boil, pour in the bloody mary mix and start whisking, add additional pepper and season salt to taste.

You can use this as a basting sauce, a marinade, or a condiment.

You can dredge the pork chops through it and throw in the oven, or baste them on the grill. The brown sugar will carmelize the mixture to the pork chop, its pretty rockin'

Chief

 

[scottsins]

if you use a meat therm probe thing, take the chops off when the middle gets to about 135-140 degrees and let rest.

it'll make a huge difference if you just cook to that temp.

 

[MustangOrange]

The parmesan crusted pork chops were pretty good, I should have followed scottsins advice and taken them off when the gauge read 140 instead of 150 though.

 

[DalTexHornFan]

I ripped off a pork chop recipie from Louie's 106 in Austin:
- get some good chops from a butcher shop or some place like Whole foods
- rub with the usual stuff, grill to (almost) done
- remove from grill, spread liberal amount of goat cheese on top of the chops
- place a number of sundried tomatoes on top of the cheese (or put under the cheese before spreading)
- place under broiler until goat cheese melts into the chop
- garnish with parsley and enjoy.

I've made this dish probably a dozen times and it's always been a hit. Simple and delicious.

 

[flaco]

I just remembered some chops I made a while back. I was out of milk and egg so I was looking thru the fridge for some batter material and ran across a half full bottle of alfredo sauce so I used that before dipping in flour.

It was delicous.