How should I cook these 1 inch thick pork loin rib chops?

Question

I have 4 of them total weight 2.69 pounds and each about 1 inch thick.

The total weight is for all 4 chops together. They do not weigh 2.69 pounds a piece!:)

Answer 1

Try these once, it won't be the last time you make them.

Stuffed Pork Chops with Beer-Glazed Onions

Ingredients:

4 bone-in rib pork chops* (1 1/2-inches thick)
4 slices hickory smoked or peppered bacon
4 ounces Fontina or white Cheddar cheese, grated (1 cup)
salt and pepper
Beer-glazed Onions, for stuffing (recipe follows)

Preparation:

Cook bacon in skillet or on griddle over medium high heat until crispy. Drain bacon on paper towels, crumble and add to onion mixture. Stir in cheese, set aside.

Prepare pork chops for stuffing by inserting sharp paring or boning knife through side of each chop until tip touches bone. Carefully cut opening to width of about 1 inch. Swing knife tip through chop to create pocket, being careful not to widen opening. Turn knife and swing blade in opposite direction to make finished pocket as large as possible.

Divide onion mixture among 4 chops (about 1/4 cup stuffing for each). Carefully stuff the mixture into the center of each chop. Season both sides of chops with salt and pepper. Preheat grill to 400 to 450 degrees F. Spray chops lightly with cooking spray, place on hot grill. Cover; cook for 8 minutes per side or until internal temperature reaches 160 degrees F using an instant-read thermometer. Remove from grill, cover with foil and let rest for 5 minutes.

Beer-glazed Onions

Ingredients:

1 medium onion, peeled and chopped (about 1 cup)
1 tablespoon oil
1 tablespoon brown sugar
1/3 cup beer**

Preparation:

In medium skillet, cook and stir onion in oil until onion is translucent, about 7 minutes. Stir in brown sugar, cook for 2 minutes to caramelize. Stir in beer, simmer for 5 minutes or until there is no liquid. Remove from heat, cool slightly.

*The unbroken eye of meat in a bone-in rib chop makes it an ideal chop for stuffing. The rib bone also acts as a helpful guide when cutting the pocket into the chop.

**Substitute white wine, if desired.

Answer 2

Special Pork Chops
Submitted by: PaulaAnn18
Category: Pork Cutlets, Chops & Roasts
Rating:

Total Time: 1 hr 10 min
Makes: 6 servings



Ingredients:
6 pork chops
2/3 cup brown sugar
1 teaspoon paprika
1 teaspoon sage
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 tablespoons cold water

Preparation:
Preheat oven to 300 degrees. Place pork chops in a long, shallow pan. Do not stack or overlap. Do not brown chops.

Mix all other ingredients together in a bowl to make a paste. Spread paste over chops evenly.

Bake, uncovered, for 1 hour at 300 degrees. After they have baked 45 minutes, turn chops once. Spoon some of the mixture in the bottom of the pan over each chop and finish baking.

Answer 3

I have good luck rolling the chops in flour, salt, pepper (and other spices if you desire). Heat a skillet and some olive oil, brown the chops on each side, then put them in the oven at 350 for 35 - 40 minutes. Good Luck.

Answer 4

For thick chops I like baking them in the oven @ 350 for about 30 - 40 min. in butter, olive oil, and lemon juice. Sprinkle lemon pepper on them before you cook. Baste with oil and juice during cooking. Don't let them get dry, chops aren't good if they're dry.
If they're boneless, I've cooked them in a large frying pan w/lid on the stove top. Season and brown them, then layer a large can of cut green beans and then canned tomatoes on top. Simmer until hot and tender. Serve over bed of rice.
good luck...

Answer 5

2 steps -- very simple: 1. Tenderize: Brine (soak) the chops in salt water. This will make them tender once cooked. Only takes about 30 min. in a very salty solution. 2. Prevent moisture from escaping when you bake them: Coat chops with a little mayo and then roll in bread crumbs. Bake. Details: - Baking temp: 375-400F; bake until center is 145F (time depends on thickness of chop) - Add salt, pepper, and your favorite spices (garlic powder and thyme is good) to the brine and your mayo/bread crumbs for flavor. - Bread crumbs: I prefer panko, but regular crumbs are fine too. - Adjust flavors to your liking -- these 2 steps will transform your chops however you season them.

Answer 6

Brown them well,(in oil) then steam them with apple juice. Pour about 2 cups apple juice in the pan and simmer about an hour or so.