# Basic pork chops **URL:** \ **Category:** Cafe Society\ **Created:** [August 31, 2009, 8:07pm UTC](https://boards.straightdope.com/t/basic-pork-chops/508395 "2009-08-31T20:07:32Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Carol\_the\_Impaler](https://avatars.discourse-cdn.com/v4/letter/c/6a8cbe/32.png) [@Carol\_the\_Impaler](https://boards.straightdope.com/u/Carol_the_Impaler)\ **Post date:** [September 1, 2009, 6:55pm UTC](https://boards.straightdope.com/t/basic-pork-chops/508395/21 "2009-09-01T18:55:33Z")
> [@squeegee](#): > > Can I inquire to the OP, what thickness pork chops are we discussing? Those 1/4" very thin pork chops, vs the 1/2" medium-thick kind, vs the 1 to 1-1/2" kind? I’ve seen all three at my grocer, and the butcher will gladly sell you very thick 2" or more pork chops. All of those sizes lend themselves to slightly different cooking approaches. That’s a good question. They are 1/2" inch thick. Heh. I typed “1/2 inch think”. Can you do a Bad Name! in your own post? ---
**Author:** ![Oredigger77](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/oredigger77/32/3181_2.png) [@Oredigger77](https://boards.straightdope.com/u/Oredigger77)\ **Post date:** [September 1, 2009, 8:01pm UTC](https://boards.straightdope.com/t/basic-pork-chops/508395/22 "2009-09-01T20:01:37Z")
I coat them in mustard and once they are browned throw in enough chicken and wild rice soup to cover the chops half way turn the heat down and cook until medium. The mustard and parts of the chop that stuck to the pan really help out the flavor of the soup and the chops come out very moist. ---
**Author:** ![stargazer](https://avatars.discourse-cdn.com/v4/letter/s/eb8c5e/32.png) [@stargazer](https://boards.straightdope.com/u/stargazer)\ **Post date:** [September 1, 2009, 8:14pm UTC](https://boards.straightdope.com/t/basic-pork-chops/508395/23 "2009-09-01T20:14:54Z")
I sprinkle them with salt, pepper, garlic powder, and a dried herb mix my father-in-law makes for us called S&G - it’s parsley, sage, rosemary, & thyme. I put them in a baking dish, maybe drizzle on some olive oil, and put them in a 350 degree oven for about a half-hour. But! If you’re looking for something really, really yummy, do [this](http://americastestkitchen.com/recipe.asp?recipeids=4743&iSeason=9) recipe from Cook’s Illustrated. OMG, it is so good! You have to give them your email address to get it for free, but then print it off quick-like because it will probably be made un-free relatively soon. ---
**Author:** ![Indyellen](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/indyellen/32/4176_2.png) [@Indyellen](https://boards.straightdope.com/u/Indyellen)\ **Post date:** [September 1, 2009, 8:21pm UTC](https://boards.straightdope.com/t/basic-pork-chops/508395/24 "2009-09-01T20:21:27Z")
I second the Shake & Bake pork coating - but I add an almost equal amount of parmesan cheese to the bag of coating. It really helps keep them juicy. Plus, it only takes 15-20 minutes in the oven. I also like to do what I refer to as “Greek” pork chops; season with oregano, garlic, salt & pepper (or the Greek seasoning mix from Penzey’s) and broil. Serve with rice pilaf - make avgolemeno sauce if you’re feeling adventurous. ---
**Author:** ![Carol\_the\_Impaler](https://avatars.discourse-cdn.com/v4/letter/c/6a8cbe/32.png) [@Carol\_the\_Impaler](https://boards.straightdope.com/u/Carol_the_Impaler)\ **Post date:** [September 1, 2009, 8:35pm UTC](https://boards.straightdope.com/t/basic-pork-chops/508395/25 "2009-09-01T20:35:15Z")
Screw Recipezaar. I’m just going to start from the top of this thread and work my way down. ---
**Author:** ![ministryman](https://avatars.discourse-cdn.com/v4/letter/m/f6c823/32.png) [@ministryman](https://boards.straightdope.com/u/ministryman)\ **Post date:** [September 1, 2009, 9:35pm UTC](https://boards.straightdope.com/t/basic-pork-chops/508395/26 "2009-09-01T21:35:24Z")
> [@niblet\_head](#): > > I bought a ton of boneless pork chops the other day. Now, while I’m looking forward to trying out all the recipes I’ve found on recipezaar, what I really need is a basic pork chop recipe/method for those nights when I just wanna throw a chop in a pan and eat 'em up. > > So, what’s your fall-back, standard pork chop recipe? > > As a side note (snerk), what’s your favorite side for pork chops? Favorite recipe: Mix flour, salt, pepper, garlic powder and red pepper to taste in a brown paper bag. Rinse and dry the chops. Dredge em in the flour mix. Meanwhile, get that cast iron skillet with (no, not lard…) some olive or peanut oil and fry them. My favorite side with pork chops is another pork chop. When I can’t have that, some boiled cabbage or some collard greens works. It reminds me of simpler times… ---
**Author:** ![drachillix](https://avatars.discourse-cdn.com/v4/letter/d/48db29/32.png) [@drachillix](https://boards.straightdope.com/u/drachillix)\ **Post date:** [September 1, 2009, 9:53pm UTC](https://boards.straightdope.com/t/basic-pork-chops/508395/27 "2009-09-01T21:53:10Z")
> [@Oredigger77](#): > > I coat them in mustard and once they are browned throw in enough chicken and wild rice soup to cover the chops half way turn the heat down and cook until medium. The mustard and parts of the chop that stuck to the pan really help out the flavor of the soup and the chops come out very moist. I love braising! Basically you fry the shop in a little oil/butter for a few min on each side using high heat, then turn the heat down low and add seasoned liquids. Let cook for another 15-20 min. I do a pan BBQ pork chop this way. Boneless pork chops salt/pepper/garlic powder as needed smoke flavoring you end up with a mock “smoked” pork chop. apply BBQ sauce and broil for a few min if you want a more “flame broiled” effect. ---
**Author:** ![Quartz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/quartz/32/267_2.png) [@Quartz](https://boards.straightdope.com/u/Quartz)\ **Post date:** [September 1, 2009, 10:01pm UTC](https://boards.straightdope.com/t/basic-pork-chops/508395/28 "2009-09-01T22:01:50Z")
> [@Just\_Some\_Guy](#): > > My quick and easy method for braising pork chops is a can of pineapple (juice and all) and about a third of cup of soy sauce. Put it in a baking dish, put the chops in it, cover, and into the oven on 350 for about thirty minutes (though that will vary with the size and thickness of the chop). Add rice or noodles at the end. And sliced mushrooms. ---
**Author:** ![socpro69](https://avatars.discourse-cdn.com/v4/letter/s/ce7236/32.png) [@socpro69](https://boards.straightdope.com/u/socpro69)\ **Post date:** [September 1, 2009, 10:26pm UTC](https://boards.straightdope.com/t/basic-pork-chops/508395/29 "2009-09-01T22:26:14Z")
Brown the chops then make a pan sauce using some diced onion, rosemary, a little chicken broth, some apple jelly, cider vinegar and dried cranberries. Add the browned chops until it reduces to a bit of a glaze. Pour the cranberry onion mixture over the pork and you’re off. Maybe a little more involved than you are looking for but it tastes really good and only involves slicing some onion if you have the stuff on hand. ---
**Author:** ![Rebo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rebo/32/13005_2.png) [@Rebo](https://boards.straightdope.com/u/Rebo)\ **Post date:** [September 1, 2009, 11:28pm UTC](https://boards.straightdope.com/t/basic-pork-chops/508395/30 "2009-09-01T23:28:15Z")
> [@niblet\_head](#): > > Warning: stoopid question -\> I don’t know if any of my pans can be put in the oven. What are the rules? > > (I do have pans, of course, that I can transfer the chops to, but figured since we’re on the topic… I have fairly inexpensive non-stick pans and one grill pan, but no iron, for example.) > [@silenus](#): > > Don’t use any of those in the oven. Go to the store and get yourself some cast iron. > [@niblet\_head](#): > > (Meekly: That’s what I thought, but whadda I know??? Thanks for steering me of a fire… ) You can put most all metal pans in the oven - even cheap ones if they’re not too thin. If they have a plastic handle, wrap the handle in foil. But that’s a big PITA, so I’d transfer to a baking dish. Do not put non-stick in the oven. ---
**Author:** ![Rascal\_s\_Mom](https://avatars.discourse-cdn.com/v4/letter/r/a698b9/32.png) [@Rascal\_s\_Mom](https://boards.straightdope.com/u/Rascal_s_Mom)\ **Post date:** [September 1, 2009, 11:29pm UTC](https://boards.straightdope.com/t/basic-pork-chops/508395/31 "2009-09-01T23:29:08Z")
I just tried this a couple nights ago with beef sirloin steak (from [Allrecipes.com](http://Allrecipes.com)), but it would be good with any meat: One cup of Italian dressing with 2 tablespoons of soy sauce, pepper, minced garlic. Stir together well and let the chops/steaks marinade for however long. It’s quite tasty. In fact I am having leftovers tonight as fajitas. ---
**Author:** ![Carol\_the\_Impaler](https://avatars.discourse-cdn.com/v4/letter/c/6a8cbe/32.png) [@Carol\_the\_Impaler](https://boards.straightdope.com/u/Carol_the_Impaler)\ **Post date:** [September 1, 2009, 11:35pm UTC](https://boards.straightdope.com/t/basic-pork-chops/508395/32 "2009-09-01T23:35:38Z")
> [@Rebo](#): > > You can put most all metal pans in the oven - even cheap ones if they’re not too thin. If they have a plastic handle, wrap the handle in foil. But that’s a big PITA, so I’d transfer to a baking dish. Do not put non-stick in the oven. That settles it. I just need to get off my butt and get some cast iron. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [September 2, 2009, 12:10am UTC](https://boards.straightdope.com/t/basic-pork-chops/508395/33 "2009-09-02T00:10:53Z")
Yes you do. Lodge makes some good, solid cast iron skillets that will last several lifetimes. A well-seasoned cast iron skillet is non-stick, too. ---
**Author:** ![rooostra](https://avatars.discourse-cdn.com/v4/letter/r/d07c76/32.png) [@rooostra](https://boards.straightdope.com/u/rooostra)\ **Post date:** [September 2, 2009, 12:25am UTC](https://boards.straightdope.com/t/basic-pork-chops/508395/34 "2009-09-02T00:25:20Z")
My one tip for pork chop success (particularly for thick chops) is to brine them. I like to use a solution of apple juice and salt for 4-6 hours, but there are a million brine recipes out there. Not only does brining increase the juiciness of pork chops, but it cuts down the cooking time a bit. Brined meat cooks faster due to increased liquid allowing more efficient heat penetration. ---
**Author:** ![drastic\_quench](https://avatars.discourse-cdn.com/v4/letter/d/e36b37/32.png) [@drastic\_quench](https://boards.straightdope.com/u/drastic_quench)\ **Post date:** [September 2, 2009, 12:25am UTC](https://boards.straightdope.com/t/basic-pork-chops/508395/35 "2009-09-02T00:25:57Z")
The only negative about cast iron is that you need a gas/flame stovetop, otherwise you’ve got to buy an adapter for heat coil stovetops. I love my cast iron. ---
**Author:** ![Carol\_the\_Impaler](https://avatars.discourse-cdn.com/v4/letter/c/6a8cbe/32.png) [@Carol\_the\_Impaler](https://boards.straightdope.com/u/Carol_the_Impaler)\ **Post date:** [September 2, 2009, 1:03am UTC](https://boards.straightdope.com/t/basic-pork-chops/508395/36 "2009-09-02T01:03:23Z")
That settles it. I’m moving to a new place. 🙂 ---
**Author:** ![Rebo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rebo/32/13005_2.png) [@Rebo](https://boards.straightdope.com/u/Rebo)\ **Post date:** [September 2, 2009, 6:50pm UTC](https://boards.straightdope.com/t/basic-pork-chops/508395/37 "2009-09-02T18:50:54Z")
> [@drastic\_quench](#): > > The only negative about cast iron is that you need a gas/flame stovetop, otherwise you’ve got to buy an adapter for heat coil stovetops. I love my cast iron. Bwah? 😕 I have an electric stove and use cast iron with it! It works just fine! I’ve never heard of this. ---
**Author:** ![drastic\_quench](https://avatars.discourse-cdn.com/v4/letter/d/e36b37/32.png) [@drastic\_quench](https://boards.straightdope.com/u/drastic_quench)\ **Post date:** [September 2, 2009, 7:30pm UTC](https://boards.straightdope.com/t/basic-pork-chops/508395/38 "2009-09-02T19:30:49Z")
Never tried it myself. I read that the coils heat unevenly and have direct contact with the pan, vs flame aiding in cast iron’s even heating properties. I have seen cast iron pans with coil marks burnt into them, but I don’t know if that was from regular use, improper seasoning, or leaving it on the coil too long. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [September 2, 2009, 7:58pm UTC](https://boards.straightdope.com/t/basic-pork-chops/508395/39 "2009-09-02T19:58:35Z")
Electric coils can cause hot spots in cast iron that can warp the pan. Better to use an adapter. They’re cheap. ---
**Author:** ![Lemur866](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lemur866/32/434_2.png) [@Lemur866](https://boards.straightdope.com/u/Lemur866)\ **Post date:** [September 2, 2009, 8:29pm UTC](https://boards.straightdope.com/t/basic-pork-chops/508395/40 "2009-09-02T20:29:44Z")
I make a dry rub with garlic powder, black pepper, salt, a little brown sugar, and ground cloves. Turn on the broiler, coat the chops with rub, and when the broiler is at full heat, slide them in. When they have a good char, flip them. You’re done. Better would be to use the grill, but it’s a pain to get the coals going, so I just use the broiler in the stove 90% of the time. Make sure you get chops with lots of extra fat around the edges. [Previous page](https://boards.straightdope.com/t/basic-pork-chops/508395.md?page=1) [Next page](https://boards.straightdope.com/t/basic-pork-chops/508395.md?page=3)