Tips on Pork Chops?

Question

I'm making that for dinner tonight and I wanted to see if anyone had any tips for something different I could do with them besides frying or baking them,any tips?

Answer 1

Blue Cheese, Bacon and Chive Stuffed Pork Chops
Serving Size : 2

To add another twist, add fresh chopped apples and pecans to the blue cheese mixture.

2 boneless pork loin chops, butterflied
4 ounces crumbled blue cheese
2 slices bacon - cooked and crumbled
2 tablespoons chopped fresh chives
garlic salt to taste
ground black pepper to taste
chopped fresh parsley for garnish

Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.

In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks.

Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish. Bake for 20 minutes in the preheated oven, or it may take longer if chops are thicker. Cook until the stuffing is hot, and chops are to desired degree of doneness. Garnish with fresh parsley and serve.
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Caesar Pork Chops
Serving Size : 4

1/4 cup All-Purpose Flour
1/2 teaspoon dried Italian seasoning
1/2 cup purchased creamy Caesar salad dressing
4 (1/2-inch-thick) center-cut bone-in pork chops
1 oz. (1/4 cup) shredded fresh Parmesan cheese

Heat oven to 375°F. Spray 12x8-inch (2-quart) glass baking dish w nonstick cooking spray.

In pie pan or shallow dish, combine flour & Italian seasoning; mix well. Pour salad dressing into another pie pan or shallow dish.

Dip both sides of pork chops in flour mixture, coating well. Dip in salad dressing, coating well. Place in sprayed baking dish. Sprinkle with cheese. Discard any remaining flour mixture & salad dressing. Bake at 375F. for 35 to 40 minutes or until pork is no longer pink in center.

Answer 2

Pork chops with raspberry jam

4 medium pork chops
1 cup cherry-raspberry conserve
1/2 cup beef broth
1/4 cup slivered almonds
1 Tbs vegetable oil
1 tsp cider vinegar

Brown the chops in the oil over a medium-high heat. Add the broth and reduce heat.

Cover and simmer in the skillet for 20 minutes. Turn the chops and cook for another 10 minutes.

Spoon the jam over the chops along with a sprinkling of almonds. Cover and cook an additional 15 minutes.

Using the back of a spoon, push the almond and jam off the meat. Remove chops to a serving plate, keeping them warm.

Stir in the vinegar into the jam, mixing for 1 minute, until well blended. Top the pork chops with the jam mix and serve.

Servings: 4

Answer 3

I made this the other night for a friend: take four chops, dredge in flour seasoned with salt and pepper, and brown in olive oil. Remove chops and saute two cloves crushed garlic. De glaze the pan with 1/4 cup chicken broth, scraping up all the browned bits. Return chops to pan and add two cups apple cider. Cook until sauce reduces and is thickened. Serve with homemade mashed potatoes and a green veggie. Don't forget some good bread.

Answer 4

Due to dental problems, I can only eat the tenderest meats....here is how I do pork chops, my husband says you don't even need a knife they are fork tender.... heat oil in fry pan wash and pat dry chops salt, pepper, and sprinkle paprika on each quick fry till brown on both sides reduce heat add broth or water just about 1/2" covering bottom of skillet, cover and let simmer 20 min... The reason they are tender and moist is you have braised the outside (browning) then adding moisture back (the water or broth) it really does work

Answer 5

Alsatian Pork Chops

4 large center-cut loin pork chops (or wild boar chops)
1 lb. sauerkraut
2 Tbsp butter
2 Tbsp salad oil
salt and pepper
1 medium onion, minced
1 medium clove garlic, minced
1/8 tsp chervil
1/8 tsp rosemary
1/4 tsp sage leaves
4 finely chopped juniper berries
1 cup dry white wine
1 cup chicken broth

Preheat oven to 350 degrees. Drain and squeeze the sauerkraut to eliminate as much juice as possible (reserve juice in frig for future marinades for other meats). Melt butter in a dutch oven and add the oil. Sprinkle the chops with salt and pepper and saute until light brown on both sides. Add onion, garlic, chervil, rosemary, sage and juniper berries and continue to saute about 5 minutes. Add sauerkraut, white wine and chicken broth, place lid on dutch oven and bake in oven for 1 hour and 15 minutes until all liquid has been evaporated from kraut. Season to taste and serve with boiled potatoes or spaetzle.

Answer 6

In your favorite casserole dish, layer alternately with sauerkraut and pork chops - starting and ending with sauerkraut. Pour 1 cup water over, and sprinkle with brown sugar. Bake at 350*, covered, for 1 hour.

Answer 7

Marinate them for a couple of hours in whatever you prefer. You can try Italian dressing, Terriyaki sauce, lemon pepper, or whatever suits your taste.
If they are thick, like the Iowa Chops, you can slice them and fill the pocket with your favorite stuffing before you bake them.

Answer 8

after frying them dump cheap red wine on them and cover them and let them steam like that for about 20 mins. if red wine isn't your thing get some orange pineapple juice that isn't made from concentrate and do the same thing or use both in a 3/4 juice 1/4 wine mix.

Answer 9

I marinate mine in soy sauce, minced garlic, ginger, hot sesame oil, sesame oil, and chopped green onions. They turn out great when grilled on a Foreman, and my husband loves them. Plus they make great leftovers...if there are any.

Answer 10

next time put those buggers in a freezer bag with Italian dressing and freeze them. as they freeze, the enzymes break down, allowing the meat to be fully engulfed in the marinate. when you choose to defrost them, there is usually no liquid left (not always) but the meat absorbes it.....delicious, enjoy