What's the best way to fix porkchops?

Question

When I try different pple's porkchops, sometimes I like them & sometimes I don't prefer them & the difference I'm tasting is whether they are tender & full of flavor or not. Does anyone know a good way to fix them to make them that way?

Answer 1

I like to cook them in either a can of cream of mushroom or cream of celery soup. It keeps them really moist and makes a gravy to go over them at the same time.

Another option, try slow cooking them in a crock pot with whatever your favorite seasonings are. They'll come out so moist and tender that they'll practically be falling apart.

Answer 2

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.

Answer 3

Very simple. You may like this, or you may not , but here it is anyway.

In a large 12" X 8" air tight plastic container, MARINATE

6 Mediun to Large Chops (Bone removed)
1 Large egg
1 1/2 teaspoons of ground black pepper
1/2 Cup Oyster sauce (can get it at any Asian Grocery store)

Blend together, then let sit in fridge for 6 hours.
Fry until ready. It tastes great, your house will smell great, and you just might always make them like this forever....

Well maybe

Answer 4

I have two favorite ways to cook chops. One, marinade in Lea and Perrin Worchestershire Sauce, garlic, and McCormicks Steak Seasoning. I marinade for a couple of hours. Then put them on grill until done through but not so long as they will be tough. By the way, I use what is called "first-cut" chops (the cheaper cut). They usually turn out like steaks! Two: dredge chops in egg/milk wash and then a mixture of ground corn flakes (really!), flour and seasoning of choice. I use Cajun seasoning. Fry them in the oil of your choice in skillet til done through. Also make sure pork is thoroughly cooked and not pink in the center. Guarantee they are good! :)

Answer 5

Here's a really good recipe that I use. It's from Paula Deen on the Food Network.

1 boneless pork chop per person
1 slice red onion per person
1 slice green bell pepper per person
2 canned pineapple slices per person
1 tablespoon teriyaki sauce per person
1 tablespoon margarine or butter per person
Salt and pepper


For each serving, lay a pork chop on a large square of heavy-duty aluminum foil. Top each chop with the onion, green pepper, and pineapple slices. Drizzle with the teriyaki sauce. Top with the margarine and sprinkle generously with salt and pepper. Wrap tightly in the foil, rolling ends to completely seal the package. Freeze or refrigerate.
When ready to eat, place packages directly in coals for 15 to 20 minutes. Check to see if the pork chop is cooked through; rewrap and cook a little longer, if necessary.

Answer 6

Take boneless or pork chops with bones (any thickness) Brown them on each side in a large frying pan. Then pour one jar of pork gravy over them and simmer them for one hour covered in the frying pan (low heat) Add some crushed roesemary and salt and pepper to the chops before you put the lid on. The chops will fall apart in your mouth...yummy and moist.

Answer 7

you could bake them in the oven..put a little water in the baking dish maybe just to cover them up and cover the dish in foil. poke holes in the foil with a fork after they have been cooking for about 30 mins put a can of cream of mushroom soup in there stir it all up so that it is evenly distributed and cook until they r tender enough that they tear off the bone..enjoy♥

Answer 8

i make them moist by searing them on the stove first for a few minutes on each side then putting them in the oven to finish cooking them. try this

put a little bit off extra virgin olive oil in a skillet. heat the oil then season the pork chops, fresh basil, parsley, oregano and curry powder. place the pork chops in the skillet, sear on both sides and then place in 375 oven for like 20 min. they are so moist it is amazing. but make sure your skillet cna go from stove top to oven so you don't ruin your pan. good luck and enjoy

Answer 9

I coat my porkchops with flour and mix some pepper and salt into the flour. Then I fry tem up and they taste nummy.

Answer 10

Try dipping them in a bit of beaten egg, rolling them in a mix of flour, paprika, and Hye's steak spice, and then pan frying them. It's a heart attack on a plate, but it really tastes good.