Can someone give me a good pork chop recipe?

Answer 1

If you can grill them and like a little southern flair, a favorite at our house is to season pork chops with a nice rub, grill them to perfection, then put a little of your favorite bbq sauce in a dish to use as a dipping sauce (like you would shrimp sauce).

For grilling times we use the cookout calculator at charcoalbob.com. Enter the details about your grill (gas or charcoal), type of pork chops (bone-in or boneless), the thickness of each chop and the doneness you want. It will give you instructions for how to grill pork chops that are nice and juicy.

We'll also grill an extra pork chop, seasoned extra spicy, to cube and add to red beans & rice (or black beans & rice) for dinner later in the week. It's outstanding.

Answer 2

This is the best way to prepare thick cut, ~1" thick, pork chops, and it's how I cook them:
1. Sprinkle each side of the pork chop with salt and pepper.
2. Grill each side over charcoal for four minutes. (Two minutes if they are thin cut, ~1/2" thick.)

Having grown up on a ranch in North Dakota, I am something of a meat purist.

Good pork shouldn't have too much done to it during cooking. It's very easy to overwhelm it with too many spices, sauces, etc.

Burying it in cream of mushroom soup is really unnecessary. I also find stuffed pork chops to be highly overrated.

I recommend using kosher salt and fresh, coarsely ground black pepper to season meat. IMHO they make the meat taste more "meaty". Table salt and finely ground pepper instead make the meat taste like meat and salt and pepper.

You can pan fry the pork chops to similar effect, for a similar amount of time, if you don't want to grill (or it is snowing). You won't get the nice smokiness, but you will get the nice caramelized sear.

Do not over cook the pork chop! Dry pork is a travesty. Let the meat rest for a few minutes after you take it off the heat if you find it too juicy for your taste.

Pork chops go best, again IMHO, with boiled small red potatoes -- mashed are good as well and better in the fall and winter -- and a simple lettuce salad.

I like to pair pork with a sweet white wine, like a riesling from Oregon or Washington.

Enjoy!

Answer 3

My recipe for seared Pork Chop with Apples

Season chops with salt, pepper, garlic powder and onion powder.

Peel, core and slice 2 med size apples. (any kind) Place in lemon water to prevent browning.

Pre- heat oven to *400.

In an oven proof skillet (cast iron works best) heat a small amount of olive oil to coat the pan. (Med - High heat)

Take your chops and place them in the skillet for 2-3 min each side. (I use a timer because you really don't want to go over this amount of time.)

After that place the whole skillet in the oven and set timer for 13-15 min. These times are based on a 1" thick chop. Smaller chop, less time.

While the chops are in the oven, take another skillet and melt a half stick of butter over med heat. Then add a 1/4 cup of brown sugar, more if you like. Let this melt together, then add 1/2 tsp. cinnamon. Mix well, and add your apples. Stir this to coat the apples completely and let them cook to soften.

When there is 5 min left on your timer for the pork chops, pull the skillet out of the oven and pour the apples over the chops. Place it back in the oven to finish cooking. When finished, remove from oven and let sit until side dishes are complete. This will thicken the sauce.

This goes very well with stuffing and steamed carrots with butter.
The amounts on the sugar glaze are approximate. You add or subtract according to your taste.

Answer 4

Slice an onion and a mushroom and saute in olive oil in a large saute pan. Put all purpose flour and seasoned salt in a ziploc. Pat pork chops dry with a paper towel and add to ziploc and shake to coat.

Pile onions and mushrooms to one side of pan and add a pat of butter. Place chops in pan and cook, browning on each side. I think 4 minutes per side cooked my chops thoroughly. Remove chops to a plate and cover with foil to keep warm.

Add a bit more butter to the pan and sprinkle a bit more flour, cook for a bit while stirring. Slowly add whole milk and stir onions and mushrooms back in. Bring to a simmer to thicken. Add more milk to thin, if needed.

Serve onion and mushroom gravy over chops with rice or mashed potatoes.

Answer 5

Mix whole grain mustard with a bit of brown sugar and spread it on the pork chops (both sides) like you would do with BBQ sauce. Put them in the oven and baste them with more mustard mixture a couple of times during the cooking time.

Answer 6

well if you must know, i take my chops, dip them in milk and coat them with italian breadcrumbs. I then pan fry them using a little bacon grease or butter. They are so yummy!!!! And its usually easy clean up

Answer 7

score the pieces
marinade them in teryaki
season them with garlic powder and pepper

fry em up

Answer 8

brown them babies add a can of cream of mushroom soup and bake until tender

Answer 9

Try http://allrecipies.com to find your answer. They have ratings.