Any great baked porkchop recipes??

Question

I'm tired of pan-fried or breaded pork chops. Any ideas?? Thanks

Thank you for all the wonderful recipes. I'm going to enjoy trying them out. Thanks.

This is the only way I can thank most of you and please understand that even though I can't choose all of you I'm very grateful. Thanks again :)

Answer 1

Try the following, they are really nice

Pork Chops with Sage and Apples
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.

or Oven-baked Pork Chops in Maple Barbecue Sauce
4 pork chops
1 tablespoon olive oil
1 dessertspoon lemon juice
1 medium onion, peeled and finely chopped
salt and freshly milled black pepper

For the sauce:
2 tablespoons pure maple syrup
3 fl oz (75 ml) red wine
4 tablespoons Japanese soy sauce
2 tablespoons red wine vinegar
1 heaped tablespoon tomato purée
1 heaped teaspoon ground ginger
1 heaped teaspoon mustard powder
2 cloves garlic, peeled and crushed
1½ teaspoons Tabasco sauce

To finish:
2 fl oz (55 ml) red wine
a few sprigs watercress

First of all mix the olive oil with the lemon juice, then place the pork chops in the roasting tin with the chopped onion tucked amongst them. Season with a little salt and freshly milled black pepper, then brush the chops with the oil and lemon juice. You can, if you like, do this well in advance, just cover with a cloth and leave in a cool place.

Then, when you're ready to cook the pork chops, pre-heat the oven to gas mark 6, 400°F (200°C), then pop them in on a high shelf and cook for 25 minutes exactly. Meanwhile, combine all the sauce ingredients in a jug and, using a small whisk, blend everything, thoroughly. Then, when the 25 minutes are up, remove the roasting tin from the oven, pour off any surplus fat from the corner of the tin and pour the sauce all over, giving everything a good coating.

Now back it goes into the oven for about another 25 minutes, and you will need to baste it twice during this time. After that, remove the roasting tin from the oven and place it over direct heat turned to medium. Then pour in the red wine, stir it into the sauce and let it bubble for about 1 minute. Then serve the pork chops on a bed of Very Red Rice with the sauce spooned over and garnish with the sprigs of watercress

or Chops with Roasted Vegetables

4 chops, 4 oz (110 g) each
1 level teaspoon fresh rosemary leaves, plus a sprig
1 level teaspoon fresh thyme leaves, plus a sprig
4 small carrots
2 small parsnips
2 medium-sized red potatoes, about 6 oz (175 g)
4 whole cloves garlic
8 small onions
2 tablespoons olive oil
5 fl oz (150 ml) wine, stock or cider
salt and freshly milled black pepper
Pre-heat the oven to gas mark 7, 425°F (220°C).

First, bruise the rosemary leaves with a pestle and mortar and chop them. Chop the thyme leaves. Then curl the tails of the lamb chops around, tucking them into a round shape, then place them on to the oiled tray. Season them with salt and pepper and sprinkle each one with a little of the chopped rosemary and thyme. Then pop them into the oven on the top shelf for about 10 minutes.

Meanwhile, prepare the vegetables. Peel and slice the carrots and parsnips in half lengthways. Slice the potatoes, leaving the skins on, in half lengthways and then cut each half into 4 wedges. Peel the garlic cloves, but leave them whole. Then what you need to do with the onions is not quite slice them into eighths – that is, make cuts, but not right down to the root, so that what you've got are 8 onions, cut like water lilies.

Now put all the prepared vegetables into a dish, add the herb sprigs sprinkle in the oil and toss the vegetables well round to get them coated. Season them with salt and freshly milled black pepper. Then remove the chops from the oven, arrange the vegetables all around the meat and return the baking tray to the high shelf of the oven and cook for a further 35 minutes or until both the meat and vegetables are tender.

Then remove them from the oven and transfer the chops and vegetables to a warm serving plate, then place the roasting tray over direct medium heat, pour in the wine, stock or cider and let it bubble and reduce for about a minute, scraping and blending the residue from the base of the tin. Then pour this over the chops before serving.

Answer 2

INGREDIENTS
6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Answer 3

Great Porkchop Casserole:

4 Bone In Porkchops
1 yellow onion
Seasoned salt, fresh ground pepper
3 T olive oil
1 pkg Macaroni and Cheese
1 3oz package cream cheese
1 T yellow mustard

Heat olive oil in skillet. Season chops with salt and pepper. Saute until browned on both sides and take out of pan. Slice onion into thin rings and saute until translucent. Make Mac and Cheese according to package directions, adding cream cheese and mustard at end. Place in lightly oiled baking pan, top with porkchops and spread with onions. Cover and bake at 350 degrees for 45 minutes. These are great with a green beans!

Answer 4

Love this question!!!! My mom does the best baked porked chops. Or loin or anything other cut. Salt and pepper the cuts. Then mix mayonaisse and dry mustard. You will probably need about 1/4 cup mayo and 1/2 tsp dry mustard. Coat them with the mix and bake until cooked at about 325F. They come out all toasty brown with a nice crust. Very different, very tasty.

Answer 5

Put the pork chops in a baking dish with 1 jar or your favorite mustard and 1 jar of orange marmalade and bake it.

But my favorite GRILLED pork chop recipe is to marinate the chops in lime juice. Sprinkle them with margarita salt and grill them. In a skillet, make a roux out of corn starch and butter. Thin it with 1 part chicken broth and 1 part margarita mix. Salt to taste. Serve the chops with the sauce on top. Uncle bens wild rice tossed with slivered almonds in a grilled red bell pepper half makes the perfect side. And guac and margaritas of course!

Answer 6

Slice some onions and mushrooms and put in a dish, place pork chops on top and season with garlic, salt, pepper and worcestershire sauce and bake in the oven.

Answer 7

Put in a blender sufficient amount of raw garlic, black pepper, sesame oil, mayonnaise, lemonsalt or plain lemon, and add a little iodized salt. Blend it and marinate your pork in that mixture for 3 hours and bake it till it becomes brownish in color. serve with your desired sauce. Great for grilling too... try it.. good luck

Answer 8

Pork is called the other white meat for a reason. It's lean and good for you.

Try baking them, add sliced apples a little brown sugar and top them with that. Delicious. You can also add apricot preserves...experiment. Enjoy!

Answer 9

I put shaken & bake coatings keeping it tightly sealed to keep juicy

Answer 10

yea stop eating pork its gross and not good for u