Pork Chops?

Question

I've defrosted some pork chops for tea tonight. My other half doesn't like pork much at the best of times and I always find chops end up a bit tough and chewy when grilled.

Anyone got any easy recipe ideas to work with - using usual store cupboard ingredients?

Answer 1

My mum used to do lovely pork chops, by cooking them in the oven, then covering them in herby breadcrumbs and shallow frying for a few minutes, very tasty. Alternatively, I used to always put cook them in the oven in a kind of casserole with gravy, stock, vegetables etc, stops them going too tough.

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 tried this this recipe the other day and its really lovely and easy
Pork Chops with Sage and Apples

Ingredients
4 lean pork chops
3 level dessertspoons very finely chopped fresh sage
2 Cox's apples, cored and sliced into rings but with skins left on
4 level tablespoons dried white breadcrumbs
1 small egg
about 3 tablespoons oil
about 2 oz (50 g) butter
1 medium onion, sliced into rings
salt and freshly milled black pepper

First of all, mix the sage and breadcrumbs together and season well with salt and coarsely milled black pepper. Then beat the egg and dip the pork chops first in the egg, then into the breadcrumb and sage mixture, pressing firmly all round so that the chops get a really good, even coating.

Now heat 2 tablespoons of oil and 1 oz (25 g) butter together in a frying pan and, first of all, brown the chops quickly on both sides with the fat fairly hot, then lower the heat and let them gently cook through (it will take around 25-30 minutes depending on the thickness of the chops).

While that's happening, melt a little more butter and oil in another frying pan and fry the apple and onion rings. Drain everything on crumpled silicone paper (parchment) before serving.

And this recipe is one that my mum uses and it again is very nice and easy

4 large pork chops (at least 1 inch/2.5 cm thick)
4 tablespoons chopped fresh parsley
2 tablespoons crushed fresh rosemary, finely chopped
1 clove garlic, crushed
½ oz (10 g) butter
1 tablespoon groundnut or other flavourless oil
1 medium onion, chopped small
2 sticks of celery, chopped small
8 oz (225 g) carrots, peeled and chopped small
10 fl oz (275 ml) whole milk
salt and freshly milled black pepper

Pre-heat the oven to gas mark 4, 350°F, 180°C.
First of all, remove the skin from the chops, then cut a pocket in each one, slipping the knife in the fat side across towards the bone and making a slit about 2½ inches (6 cm) long. Then combine the chopped parsley and rosemary in a bowl and mix with the crushed garlic and some salt and freshly milled black pepper. Then push about 2 heaped teaspoonfuls of this herb mixture into each pocket. Now heat the butter and oil together in the casserole and fry the chops in 2 batches until nicely browned on both sides; remove the first batch to a plate before you fry the second.

Next, cook the prepared vegetables in the fat remaining in the casserole over a medium heat, stirring occasionally, for 8-10 minutes or until softened and golden, then return the chops, together with any juices, to the casserole. Pour in the milk, season, then bring the mixture up to simmering point and bake, uncovered, in the top part of the pre-heated oven for 40-45 minutes, turning them halfway, or until the chops are cooked through and tender. The milk, by the way, is supposed to coagulate into a sauce.

Answer 4

You'll need the following ingredients for 4 pork chops:

1 cup white WHITE wine (not red...it'll turn the chops pink)
1 teaspoon fennel seeds
1/2 teaspoon hot red pepper flakes
salt & pepper
1 clove of garlic
1 Tablespoon of tomato paste or 3 Tablespoons of tomato sauce

Heat a skillet over high heat. Quickly brown pork chops in olive oil til golden. Remove and set aside.

In the same pan, in the same oil, sautee the fennel seeds and chili flakes 20 seconds. Add the garlic and sautee 10 seconds. Add the tomato sauce and wine and boil until it begins to thicken a little, scraping browned bits in pan.

Return meat to the pan, coating in the sauce, and cook until meat is heated through.

Best with pasta or potatoes.

Answer 5

Gently brown the chops, a chopped onion and some sliced mushrooms in a frying pan. Stir in a tablespoon of plain flour and cook for a minute to soak up juices. Add half a pint of hot chicken stock and half a pint of ginger ale and stir to make a sauce. Add a tablespoon of tomato puree and stir through. Transfer to a casserole dish, cover and cook in the oven at 160 degrees for about 40 mins. This makes a lovely sort of sweet and sour sauce for the chops and because they are cooked in the sauce, they dont end up tough.

I like to have this with mashed potato and broccoli, but you can decide on your favourite accompaniment.

Answer 6

Creamy Mushroom Porkchops

4 center cut boneless
-porkchops
1/4 t ginger
1 cn cream of mushroom soup
1/4 t dill weed
1 cn whole kernal corn
1/3 c seasoned bread crumbs
1/4 t savory

Instructions

Set oven to 375, In a 9X9X2 (or similar size) casserole dish, mix cream of
mushroom soup with corn. Do not drain corn first, but use liquid to dilute
soup. Put pork chops in casserole and cover with mixture. Sprinkle
seasoning to taste, and then cover all with bread crumbs. Cook for 1 Hr.
and 15 min. in 375 degree oven. Serve over a bed of rice.

Answer 7

We enjoy rubs such as Durn Good seasoning (durngood.com). Also, to avoid having your chops end up tough and chewy when grilled, you might try the cookout calculator at charcoalbob.com.

You just enter the type of pork chop, thickness and desired doneness, and the cookout calculator calculates the grilling time and gives you grilling instructions.

You can also grill a pork chop for yourself and a steak, chicken breast, burger, etc. for your other half.

Answer 8

I usually fry some onions add the chops just to brown and seal, then add liquid, herbs and pepper, turn the heat down put a lid on and continue cooking on a low heat. Or transfer to casserole and pop in the oven.

For the liquid I use some wine and water, but you can use water and a stock cube if you prefer.

If I add salt I don't usually do so until the end.

Answer 9

This is easy, tasty, and comes out nice and moist. Nice change from usual mushroom soup baked chops. I serve it with rice and a salad.

Tomato Cantonese Pork

6 Pork Chops
1/4 cup milk
1/4 cup fine breadcrumbs
1/4 cup flour
salt & pepper to taste
2 tbls. oil

Sauce

1 medium onion, sliced thinly
1 tbls. oil
1 tbls.cornstarch
1/4 cup cold water
1 14 oz can tomatoes with juice
2 tbls. ketchup
1 tbls. H.P. sauce
2 tbls. brown sugar

Dip chops in milk, then into mixture of crumbs, flour, salt & pepper. Brown chops in oil over medium heat. Set in shallow casserole dish. Brown onion in second amount of oil. Combine cornstarch and cold water, add the tomatoes,cornstarch mixture, and remaining ingredients to onions and bring to a boil. Pour over chops, cover and bake at 325F for 30 minutes.

Answer 10

I really don't like pork chops either, but that's what I'm having for dinner tonight. I've found that if I marinade them in store bought Italian salad dressing for a few hours, then grill them they are great.

While grilling, keep basting them with the Italian dressing, and then right before serving, I pour more dressing over them.