does anyone have any ideas on what herbs and spices i can put on pork chops?

Question

i am cooking pork chops and i was wondering what i could put on them to spice them up a bit.

Answer 1

try chopped up garlic and either rosmary or mixed herbs, or try using jerk, its just as nice on pork as it is on chicken.

Answer 2

Easy Pan-Grilled Pork Chops With Spicy Rub

INGREDIENTS:
4 to 6 boneless pork chops
1/2 teaspoon thyme
1/4 teaspoon chipotle chile powder or other red pepper
1/2 teaspoon chili powder
1/2 teaspoon Cajun seasoning
1/2 teaspoon salt
fresh black pepper, about 1/8 teaspoon

PREPARATION:
Wash chops; pat dry. Combine seasonings and rub all over pork. Let stand for about 10 to 15 minutes. Coat grill pan or broiler rack with olive oil. Pan grill over medium heat or broil about 4 to inches from heat source for about 6 minutes.
Turn and grill for 6 to 8 minutes longer, until chops are cooked through. The time depends on thickness of chops. Serve with potatoes and a green vegetable.

Answer 3

Tarragon goes quite well.
Because pork has a fairly delicate flavour, avoid over-spicing it. Try frying the chops with tarragon. Then fry some garlic and thinly sliced apple in the same pan, add some stock, boil it so all the meat juices are taken up and use this as a sauce.

Answer 4

Rosemary will always go well. If you're baking them in the oven, I'd also slice up a lemon and put that on top - roasted lemon and rosemary goes very well, and is a little bit different. Garlic can also be added to the mixture, but I wouldn't use it alone. Pork can take strong tasting herbs, so you can afford to be heavy handed with them. Fresh herbs are best.

Answer 5

This is a spicy rub, but it's AMAZING if you enjoy a little heat on your food.

Spice-Rubbed Pork Chops

Ingredients

* 1 1/2 Tbsp chili powder
* 1 Tbsp unpacked brown sugar
* 2 tsp ground cumin
* 1 tsp garlic powder
* 2 Tbsp Worcestershire sauce
* 20 oz lean boneless pork chop, four 1/2-inch thick chops
* 1 pound green snap beans, steamed
* 1/2 tsp fresh lemon juice

Instructions

* Preheat broiler and coat broiler pan with cooking spray.

* In a small bowl, combine chili powder, sugar, cumin and garlic powder. Add Worcestershire sauce and stir until paste forms.

* Rub paste onto both sides of each pork chop, place on prepared pan and broil 4 minutes on each side until inside is no longer pink.

* Serve with string beans drizzled with fresh lemon juice.

Answer 6

Chops are fun because you can do so much. My favorite thing is to pour about 1/2 bottle of BBQ sauce ( I like Baby Rays Honey) about 1/3 C. of Honey and about 1/2 C. of brown sugar..into a cake pan or baggy and marinate the chops...then put them on non-stick foil on the grill about 10 minutes per side and they are scrumptious!!!! yes they brown on the foil! Good cooking! Grandma

Answer 7

I like fixing them this way, not exactly healthy, but, you only live once.

Mix flour, salt, pepper, sage, poultry seasoning (yes, it's really good, trust me!), and a tiny bit of paprika together. Beat a couple eggs and add some worcestershire sauce, enough to darken the colour of the liquid.

Dip chops in egg wash, coat with batter and fry in a cast iron skillet in hot oil. Cook on each side til deep golden brown. Serve with mashed 'taters, fresh snaps, sliced tomatoes, and a big ole hunk of fresh cornbread.

Answer 8

I haven't done this for ages but you inspired me to look it up.
You use 4 pork steaks or chops, add chopped peppers (all colours), onions and mushrooms, add stock, tomato puree and about 1 tsp each of majoram and chilli powder. Casserole for an hour or so until cooked, then stir in about 4 tablespoons of fromage frais and serve.

Answer 9

Try some sage on the chops. I always serve sage and onion stuffing with pork chops along with apple sauce.

Answer 10

Spread them with English mustard (must be proper English mustard preferably Coleman's) then roll them in brown sugar then grill or barbecue. Very quick and simple but so much better than plain old pork chops....

Answer 11

For dried spices I stock thyme, cumin, Madras curry powder, Old Bay seasoning, mustard seed/powder, coriander seed, star anise, juniper berries, tumeric, sichuan peppercorns, sweet smoked paprika, rosemary and oregano. And then there's cinnamon, allspice berries, ginger and cloves. Be sure to keep and extra coffee grinder around just for spices. Also, it's nice to toast spices (seeds and powders) in a dry pan until very fragrant before grinding or using.