Does anyone have a good recipe for pork chops?

Question

I want to cook a special dinner for my boyfriend because of his job promotion and he loves pork chops. So any good recipes out there?

Answer 1

This takes a little extra time because of the brining, but the recipe itself is really easy, and you get moist, wonderful results. I promise he'll love it.

Cider-Cured Pork Chops

--8 tablespoons kosher salt for the brine, plus more for seasoning
--2 tablespoons freshly ground pepper, plus more for seasoning
--4 cups apple cider (you can use hard or sweet cider--I usually use some of both)
--6 1 1/2-inch thick center-cut or loin-cut pork chops, bone-in (Is this for a group? If it's just the 2 of you, you could easily reduce the recipe, changing the proportions accordingly, but it sounds like a celebratory dinner party might be called for!)
--6 tablespoons extra-virgin olive oil

To make brine, dissolve the salt in 1/2 gallon of warm water in a large bowl (or use a great big food-grade plastic bag inside a large bowl, which saves mess). Add the pepper and cider and mix. Drop in the chops; add enough additional cider (or water, if you're out) so that the chops lurk in the liquid like frogs in a pond.

Preheat oven to 400. Remove chops from brine and dry with paper towels. Rub them with 2 tablespoons of the oil and season well with more salt and pepper.

Heat remaining oil in 2 ovenproof skillets and sear the chops, 3 to a pan, for 4 minutes a side. Place skillets in oven for 6 to 8 minutes, then remove chops to a warm platter. Cover loosely with foil and let rest 10 minutes or so.

(If you can only find thinner chops, the recipe still works great, just be sure to reduce the cooking time accordingly. Which reminds me--I didn't tell you how long to brine them!! At least 8 hours, and up to 72, in the refrigerator of course. Thinner chops might not need that long.)

Serve the chops with the following, on a warmed platter, drizzled with the sauce below.

Caramelized Apples and Onions

--6 tablespoons extra-virgin olive oil
--4 Granny Smith (or other tart) apples, peeled, cored, and cut into 8 wedges each
--2 stems fresh thyme
--2 bay leaves
--2 tablespoons butter
--3 large white or yellow onions, peeled, sliced
--salt and pepper to taste

Heat half the oil in a large nonstick skillet over medium-high heat. Add the apples, then one stem of thyme and one bay leaf. Cook until apples are golden-brown but not mushy, 5-10 min. Remove from heat and throw away the thyme sprig and bay leaf. Dump the cooked apple into a bowl and set aside. Wipe out skillet. In same skillet, over medium-high heat, heat remaining oil with the butter. Add onions and the remaining thyme and bay leaf. Cook, stirring often, 20 to 30 min. until onions are softened and golden brown. Fish out the thyme and bay leaf and throw them away.

You can do all this early in the day if you want. When the chops are nearly done, just reheat the apples and onions together, stirring often, over medium-high heat until they're warm through. Arrange the chops on a warm platter and arrange the apple/onion mixture around them, drizzled with...

Cheater's Bordelaise Sauce

(It's not a classic Bordelaise, but trust me, no one's going to notice.)

--2 tablespoons extra-virgin olive oil
--1 shallot, chopped
--1 clove garlic, chopped
--2 stems thyme
--1 bay leaf
--3 cups pinot noir or any decent red wine (don't waste a really good bottle on this!)
--pan drippings from chops (If you didn't end up with enough, you can use one of those pre-made demiglace sauces from the supermarket--about 2 tablespoons should do it)
--3 tablespoons cold butter, cut in smallish pieces
--salt and pepper to taste

Pour the oil into a large saucepan, place it over medium-high heat, add the shallot and garlic, then the thyme and bay leaf. Cook until shallots are light brown, then add the wine, lower the heat, and simmer until reduced to about 1/2 cup. You can do this much ahead if you prefer.

Add the pan drippings (or demiglace) and simmer an additional 5-10 minutes, maybe at the same time the chops are resting and you're reheating the apples and onions. Pour the sauce through a sieve into a clean saucepan. Make sure it's warmed through, then remove it from the heat and stir in the cold butter piece by piece. This gives body to the sauce. Season with salt and pepper, drizzle the sauce over the chops, and serve immediately.

I hope you try it. It's delicious and impressive, and it's actually pretty simple. And congratulations to your boyfriend on the promotion.

Answer 2

"This is my favorite recipe and has been since childhood. I especially love the potatoes!"

Original recipe yield:
5 servings

PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
5 potatoes, peeled and thinly sliced
1 onion, quartered then sliced
2 1/2 cups Cheddar cheese, shredded
1 cup milk
3 tablespoons butter
salt and pepper to taste
5 pork chops
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place the sliced potatoes and sliced onion in a greased 9x13 inch baking dish; mix gently. Cover the potatoes and onions with cheese. Fill dish with milk halfway. Place butter in several places on top of the cheese. Place the pork chops on top. Salt and pepper to taste. Bake 60 minutes or until potatoes are tender. Turn pork chops over halfway through cooking.

Answer 3

Pork Chops with Black Bean Salsa

Ingredients
4 pork loin chops, cut 1-1/4 inches thick
1 teaspoon Jamaican jerk or Cajun seasoning
1/8 teaspoon black pepper
2/3 cup corn relish
1/2 of a 15-ounce can black beans, rinsed and drained
1-1/2 teaspoons lime juice
1/4 teaspoon ground cumin
Dairy sour cream (optional)

Directions
1. Preheat broiler. Trim fat from meat. Rub seasoning and pepper onto both sides of chops. Place pork chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 16 to 20 minutes or until done (160 degrees F), turning meat over after half the broiling time.

2. Meanwhile, for salsa, in a bowl combine corn relish, beans, lime juice, and cumin. Serve chops with salsa and, if desired, a spoonful of sour cream.

It's quick and takes under 35 minutes from start to finish. I got this recipe out of my Better Homes and Gardens magazine. My Husband always asks when I'll be making it again!

Answer 4

2-4 pork chops, 1/2 inch to 3/4 inch thick
1/4 cup chicken broth
1/8 cup honey
1/8 cup soy sauce
1 tablespoon ketchup
1/4 teaspoon ginger
1/8 teaspoon garlic salt

Brown chops on both sides.
Place in greased casserole dish.
Mix all remaining ingredients and pour over pork chops.
Bake, uncovered, at 350 for one hour.

Makes 2-4 servings

Grilled Pork Chops

1/2 cup water
1/3 cup light soy sauce
1/4 cup vegetable oil
3 tablespoons lemon pepper seasoning
2 cloves garlic, minced
6 pork loin chops, fat removed

In deep bowl mix all marinade ingredients.
Marinate at least 2 hours.
Remove from marinade and cook over medium heat on greased grill about 15 minutes or until done.

Makes 6 servings

Answer 5

here are a few, but follow the link below for more options.
Pork Chops With Egg Plant And Onions Recipe
8 pork chops
3 egg plants, peeled, sliced
2 onions, peeled, sliced
2 tablespoons butter
Seasonings to taste
Instructions
Put all ingredients in a roasting pan.
Cook together slowly in a moderate oven for 35 minutes.
Then serve.


Pork Chops With Pineapple And Sweet Potatoes, Baked
8 pork chops
6 slices pineapple, fresh or canned, cut in small pieces
5 sweet potatoes, peeled, sliced
2 tablespoons butter
Seasonings to taste
Instructions
Baked Recipe, Put all ingredients in a baking- pan.
Bake in moderate oven for about 20 minutes.
Then serve.


Veal Or Pork Chops, Italian
6 good sized veal or pork chops
2 cups canned or fresh mushrooms
2 tablespoons vinegar
1-½ cups water
2 cloves
Few grains mace
½ teaspoon salt
2 tablespoons corn oil
1 teaspoon corn syrup
1 tablespoon Argo or Kingsford's Cornstarch
½ cup canned tomato
½ tablespoon lemon juice
Instructions
Italian Recipe, Broil the chops as usual.
In the meantime cook the mushrooms five minutes in the vinegar and water with the cloves, mace and salt.
Then slice, put in a saucepan with the corn oil and corn syrup, cook five minutes, add the cornstarch, the tomato, lemon juice and season to taste with salt and pepper.
Put the chops on a platter, pour the sauce over and serve with boiled rice.

Answer 6

Pork Chops

INGREDIENTS
6 pork chops
2 tablespoons steak seasoning
1 (12 fluid ounce) can or bottle beer
1 (18 ounce) bottle barbeque sauce
2 onions, sliced

1)Sprinkle pork chops with steak seasoning. Brown both sides in skillet. After the pork chops have been browned, remove them from the pan.

2)Pour into skillet one can of beer. Stir around the beer until all the particles on the sides have been incorporated. Pour in barbecue sauce and place the pork chops back into the pan. Add onions and cover. Simmer on low for 1 to 2 hours.

Answer 7

Super Simple, but very, very good

First, pour a bottle of apple juice into a canister. Take several cloves of garlic and press them into the canister. Make sure the juice and the pulp both end up in the apple juice. Now marinade your chops in this for at least a couple of hours in the refrigerator, turning them once or twice to make sure they all get exposed to the marinade.

Now dust them with the following Pork Chop Mix (mix up a bunch, because it's good on chicken, too, and I expect on just about anything else):

4 cup white flour
1 1/2 cup corn flake crumbs
1/4 cup barley flour
1/4 cup garlic powder (yes, 1/4 cup!)
2 tablespoons white pepper
1 tablespoon rosemary powder
1 tablespoon salt

The reason you make so much of it is to get the proportions on the spices right. If you want to experiment with making a smaller recipe, be my guest.

Anyway, coat your marinated chops in that mixture, and fry them in a pan. I used to use bacon grease for Steve's chops, but he was unusual in the amount of grease he could eat. A very light vegetable oil will also taste great.

Answer 8

Grill: easy, not a lot of mess. 1st I recomend the bone in pork chop w/ loin. Bone gives more flavor, & loin best part of chop. Buy, McCormick Grill mates Zesty Herb is the name on the packet. Thats it.

Stove top: Same chop, bit of extra virgin olive oil to coat pan. A fresh clove of garlic-or 2 if u like, slice up a red, yellow pepper, & onion, just let it sautee' to your liking. A little course sea salt, & ground pepper too. Spices make all the difference! You could even toss in a little fresh basil if u like or a little rosemary-but not both.

You have a few different recipes to try out there now.

Even try a pork roast if he loves pork. Easy! A pan in oven, little water on bottom, to steam up, not dry or stick, toss roast in, use the packet I told you, McCormick, rub it on, toss some potatoes in pan, chunk up onion for flavor, toss in some carrots. Wa-la, pork, potatoe, & a vegetable!

Answer 9

try www.allrecipes.com
they have some wonderful recipes for Pork Chops. My favoriite is Pork Chops with Rasberry Sauce

Answer 10

Pork Chop Skillet

Pork chops
1 can cream of mushroom soup
1 Cup evaporated milk
1 large onion, sliced
flour
salt & pepper, to taste

Dredge chops in flour and brown on both sides. combine milk & soup and pour over chops. Put onions over chops. Cover and simmer about 2 hours.
Now you have chops & gravy. I serve with mashed potatoes, a veggie and applesauce. Yummy