What is a good way to cook pork chops?

Question

I am running out of ideas. please help.

Answer 1

Breaded & Fried
Smothered in a mushroom gravy
atop a casserole
grilled on the BBQ pit, brushed w/ bbq sauce
make Jambalaya out of them
stuff w/ blue cheese and bake
cut off hte bone and make Sweet & Sour Pork


Chili Cherry Pork Chops

1 jar (10 to 12 oz) cherry preserves
1 cup chopped onion
1/2 cup chili sauce
1/4 cup firmly packed brown sugar
2 cloves garlic, minced
1/2 tsp. ground cayenne pepper
1 Tbsp. dark sesame oil
6 boneless pork loin chops (1-inch thick)
Vegetable oil
Salt and pepper to taste

In medium saucepan, combine preserves, onion, chili sauce, brown sugar, garlic, and cayenne; bring to a boil. Reduce heat and simmer for 20 minutes. Cool to room temperature. Stir in sesame oil. Rub both sides of pork chops with vegetable oil; season with salt and pepper. Place chops on grid over medium-high heat. Close cover and grill until browned on bottom side, about 4 minutes. Turn chops; spread sauce over chops. Grill until internal temperature is 150°F, about 4 minutes. Serve with reserved sauce.
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Medallions of Pork With Thyme Mushroom Cream Sauce

(**Just use your chops instead of pork tenderloi**)

1 pork tenderloin (about 1 ½ pounds), sliced into ½ inch-thick medallions
1 tablespoon unsalted butter
1 tablespoon olive oil
16 ounces mushrooms, sliced
2 teaspoons fresh thyme
Kosher salt and fresh ground pepper to taste
(1-2 tablespoons extra butter for sautéing mushrooms)
3/4 cup heavy cream
1-2 teaspoons hot pepper jelly

HEAT 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the pork medallions for 3 minutes on each side, until lightly browned. Transfer to a serving plate and place in the oven to keep warm.

REDUCE heat to medium. Add mushrooms, thyme, salt & pepper and cook until mushrooms have softened, about 3-5 minutes. Add a little extra butter if necessary to prevent the mushrooms from sticking.

STIR in cream & hot pepper jelly. Heat at a low boil until reduced and thickened, about 7-10 minutes. Plate the pork and spoon the sauce over the top.
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Sweet Pork with Garlic

(**Just use your pork chops instead of a loin**)

4 garlic cloves, minced
1 tablespoon hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon ketchup
2 tablespoons lite soy sauce, divided
6 teaspoons honey, divided
1 (3/4-pound) pork tenderloin
Vegetable cooking spray
2 teaspoons rice vinegar
1 teaspoon sesame oil
1 teaspoon chili garlic sauce
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
Garnish: fresh cilantro sprigs

Stir together minced garlic, next 3 ingredients, 1 tablespoon soy sauce, and 2 teaspoons honey.
Spoon garlic mixture evenly over pork, rubbing well into pork.
Place pork on a rack coated with cooking spray in an aluminum foil-lined roasting pan.
Bake at 350° for 30 minutes or until a thermometer inserted into thickest portion registers 155°. Remove from oven; cover pork loosely with aluminum foil, and let stand 10 minutes.
Cut pork diagonally into slices. Place slices on a serving platter.
Whisk together vinegar, sesame oil, chili garlic sauce, remaining 1 tablespoon soy sauce, and remaining 4 teaspoons honey. Drizzle evenly over pork. Sprinkle evenly with onions and cilantro. Garnish, if desired.

Yield: Makes 4 servings

--Southern Living, JANUARY 2004
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Pork Chop Casserole

1 (6-oz.) package Uncle Ben's long grain and wild rice mix (not the quick cooking)
2 cups hot water
6 (1/2 inch thick) bone-in pork loin chops, trimmed of most fat
1/4 tsp. pepper
1 can cream of mushroom soup
1/2 cup milk

Combine rice, seasoning packet from rice mix and hot water; place in a lightly greased 13x9 baking dish. Set aside. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake at 350 degrees for 1 hr. Uncover casserole; combine soup and milk and pour over casserole. Bake, uncovered about 15 min. more or until thoroughly heated.

*You add a little more milk, to make more gravy. I do that most of the time. Sometimes, I even add another half a can of soup with the more milk, too

Answer 2

We like this in South Louisiana......

Get:
Pork chops, pork smoked sausage (sliced up), chopped bell peppers and onions, garlic powder, Tabasco hot sauce, instant gravy mix, and rice.

Brown pork chops on both sides. Remove from the pot. Saute onions and bell peppers in the excess grease, then add about 5 drops of Tabasco, garlic powder, a little salt and gravy mix with a cup of water. Add sausage and pork chops. Cover and cook down. Add additional water to make extra gravy as needed. Serve over rice.

Bon Appetit, cher

Answer 3

Easy and great for fall.

Place cut up potatoes on bottom of baking pan. Lay browned pork chops (6 chops) over them. Shake an envelope of dry Lipton onion soup mix over all. Spread a can of cream of mushroom soup over all. This makes a delicious gravy.Fill w/ water (up to and partially covering) the potatoes. Cover w/ tin foil and bake at 350 for 2 hours.

Answer 4

I flour and put in a hot pan with 2-3 TBSP of hot oil. Season with garlic, seasoned salt and pepper. Cover with a tight lid and after searing both sides, turn heat down and add 1/4 Cup of water. Replace lid and let cook. This will make them juicy and tender!

Answer 5

all kinds of ways, shake n bake, put some gravy sauce on them, just fry them with a little oil salt and pepper, bake them with cornflakes and flour coating, grill them with some pineapple. YUM

Answer 6

Coated with flour, salt, pepper, and then deep fried in vegetable oil. Serve hot buttered grits on the side. Yum!

Answer 7

On the grill covered with Heinz 57 sauce. Fast, easy and keeps the heat outside!

Answer 8

squeeze lime juice over your chops with a little garlic powder and season salt then grill.It sounds weird but its soooo good.The lime juice cuts the grease out and ads a different flavor to it.

Answer 9

Shake and Bake

Answer 10

stuffed pork chops,,,, get the butcher to butterfly the pork chops,,,,, do a stuffing ...stuffing and bake they are great

Answer 11

spread mustard on the porkchops,bread with egg and breadcrumbs
fry in butter serve with Potato Salad or anyother kind of salad