What, to YOU, is the tastiest way to cook pork chops?

Question

Breaded and fried, breakfast style, stuffed, grilled... tell me! What TASTES the best, to you?

Answer 1

Grilled ... if done by the master. And that woud be me. First, you need to have the chops cut fairly thick - an inch or so is good. I like to buy a whole boneless pork loin and cut it myself. Yummy stuff.

From there, you grille it on the gas or charcol grille like you would a high quality steak. No seasoning while cooking. I like to use high heat on both sides to seal in the flavor, then turn the heat down. I cook with the lid closed in between turning. I tend to flip mine several times in the process. That helps ensure even cooking all the way through and lets me feel the firmness with my spatula so I know when it is done.

Seasoning on the side of your plate is good. If done right, you'll forget how good a perfect cut of beef can taste. Guys, I've entertained women with this dish who threw me to the floor in the dining room during the meal to "thank" me for the best cooked thing they've ever had in their mouths. Work on this one. It will pay off handsomely.


Do NOT overcook your pork chop. Whatever disease your grandmother thought you could get from pork has been eliminated by modern science.

Answer 2

Sauteed pork chops with dijon sauce

1 Tbsp butter
1 Tbsp olive oil
4 center-cut rib or loin pork chops, bone in (preferred), about 1 1/4 inch thick
Salt
Freshly ground black pepper
1/4 cup chopped green onions or shallots
1/2 cup dry white wine
3/4 cup chicken stock
1/2 cup heavy cream
1 Tbsp Dijon mustard
1 Tbsp chopped parsley (optional)

1 Melt the butter in the oil in a large deep skillet over medium high heat. Season chops with salt and pepper and brown them, about 2-3 minutes on each side. Reduce heat slightly if the chops brown too quickly.

2 Remove chops from the pan and pour off most of the fat. Add the green onions or shallots and cook on med high heat until softened, about 1 minute. Add wine and bring to a boil, scraping the brown bits from the bottom of the pan. Stir in the stock and return chops to the pan. Bring sauce to a simmer and cook until chops are tender, about 15 to 20 minutes.

3 Remove the chops to a warm platter; cover with foil to keep warm. Raise the temp of the pan to boil the pan juices, reduce the juices by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces and thickens. Remove from the heat and whisk in mustard and parsley. If you want, add more mustard to taste. Spoon sauce over chops and serve.

Serves 4.

Answer 3

I like mine Southern fried, almost like chicken. Dip in milk, roll in seasoned flour, the pepper the heck out of them. Fry in hot oil, preferably in an iron skillet. Drain the grease off, put the chops all in the skillet, add slices of onion and a little water, then cover well and put in the oven on 350* for about 30 minutes, until they are fall-apart tender. Great with mashed potatoes and sliced tomatoes...I miss my grandma now. It was her favorite!

Answer 4

I just throw them on a pan with a tiny bit of oil and cook them like that, then when they are almost done, I pour the Yoshida sauce on them (it's similar to a teriaki sauce) and finish cooking them being careful not to burn the sauce. Then serve with corn and mashed potatoes, very simple but tastes great!

Answer 5

fried a lightly and then cooked down with a tablespoon of sugar and hot spices and about a cup of water, make sure you fry it with Pam, then add some potata's that have been boiled in seasoning, pepper and mixed spices...this is how we do it in Jamaica

Answer 6

Baked in the oven with a Parmesan and garlic crust breading
mmmmmm

Answer 7

pork chops taste best when somebody else cooks them

Answer 8

cooked with cream of mushroom soup poured over the top, so good!

Answer 9

well i marinate mine in worshire sauce the fry them on a skillet