He loves them, they bore me to tears. If I never cook another one I’ll be happy.
Ha! I had the same problem. I cooked them everynight for about 6 mos one time. I had it down to a science. I cooked them so dry he finally asked could we have gravy or sauce over them. I told him “no”, I didn’t explain or argue the point.That’s your opening.
Now he eats whatever I fix.
He’s perfectly able to cook for himself. I taught him a few things so he can cook for himself at camp and the lake house. If he wants porkchops, he’s on his own.
These one hit wonders I won’t do ever again.
Marinated Pork Chops for the Grill
1/2 cup soy sauce
lemon juice from half a lemon
1 tablespoon minced garlic
1 teaspoon brown sugar
1 pinch rosemary
1 1/2 pounds pork center loin chops – trimmed of fat
- Combine ingredients & marinate overnight in non-reactive bowl or zip-lock plastic bag.
- Cook slowly on grill, using a low heat. You’ll be surprised how moist these are.
Crock Pot Oniony Pork Chops With Creamy Mustard Sauce
Ingredients
1 tablespoon vegetable oil
4 -6 pork chops, 1-inch thick
2 onions, thinly sliced
4 garlic cloves, minced
1 teaspoon dry mustard
1⁄2 teaspoon salt
1 teaspoon fresh ground black pepper
1 pinch cayenne pepper
2 tablespoons all-purpose flour
1 tablespoon cider vinegar
1⁄2 cup white wine
2 tablespoons Dijon mustard
1⁄2 cup whipping cream
Directions
- In a skillet, heat oil over medium-high heat and brown pork chops on both sides; place in bottom of slow cooker when browned.
- In same skillet, reduce heat to medium and saute onions until softened; add garlic, dry mustard, salt and pepper, and cayenne and cook, stirring, for 1 minute.
- Add flour and cook, stirring, for 1 minute.
- Add vinegar and wine and cook until thickened.
- Pour this mixture over pork chops, put lid on crock pot and cook on Low for 4 to 5 hours or on High for 2 to 2-1/2 hours (I do Low for 4-1/2 hours), or just until pork is tender.
- Remove pork chops from slow cooker and place on a warmed platter.
- Stir Dijon mustard and whipping cream into juices in slow cooker; when well combined, turn slow cooker off and pour sauce over chops on platter and serve immediately.
Pan-Grilled Pork Chops with Sour Cherry Sauce
Total Time: 20 minutes, plus brining time
Ingredients:
• 4 boneless, skinless pork chops, 1.5 – 2 inches thick
• 8-10 cups cold water
• 1/2 cup kosher salt
• 1/2 cup molasses
• 1 tablespoon whole pepper corns
• 2 sprigs fresh rosemary
• 2 tablespoons balsamic vinegar
• 2 tablespoons sugar
• 3/4 cup red wine
• 1 shallot, minced
• 1/2 cup chicken broth
• 2 cups sour cherries, pitted
• 1 tablespoon cornstarch
Directions:
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Add the salt, molasses, and water to a large glass bowl or enameled pot, stirring until thoroughly mixed. Add in the rosemary sprigs and peppercorns, followed by the pork chops. Add more water as necessary to ensure the pork chops are submerged. Cover tightly and refrigerate overnight, up to 24 hours. Remove pork chops from the brine and pat dry.
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In a heavy saucepan, combine the balsamic vinegar and sugar, boiling over moderate heat until the mixture is reduced to a glaze. Add in the wine, the minced shallot, and the cinnamon stick. Boil until the mixture is reduced to roughly 1/2 cup. Add in the broth and the cherries, simmering for 5 minutes. Remove a few tablespoons of the sauce, stir in the cornstarch mixture until it is fully dissolved, and add this back to the sauce. Stir and simmer for a few minutes, until the sauce has reached the desired consistency. Discard the cinnamon stick and add salt and pepper to taste.
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While the sauce is reducing to a glaze, rub each side of the pork chops with vegetable oil and season with salt and pepper. Heat a grill pan or heavy sauté pan over medium-high heat, and grill (sauté) the chops for ~5 minutes per side, or until just cooked through (145F). Transfer the pork chops to a platter, spoon the sauce overtop, and allow to rest 5 minutes before serving.
Oooh! I like crockpot recipe. I may have to reconsider buying porkchops.
I love this recipe, I make it regularly. It underestimates the time it takes to roast sweet potatoes, so just factor that in.
One of my favorite sleazy cheater meals–take two boxes of au gratin potatoes and spread the dry tatties in the bottom of a 9x13 pan. Sprinkle the cheese packets evenly over the tatties. Brown 6 or so thinnish pork chops, preferably in bacon grease and using plenty of garlic salt and pepper and lay them on top of the dry cheese food product. You can also throw down chopped onion and red bell peppers at this point too if you like. When the chops are all done, chuck a couple tablespoons of butter to melt then add a couple spoonfuls of flour into the fat in the pan and brown it up, scraping all the bits up as you go. Take all the liquids the box says to use for the two boxes of au gratin potatoes and add them to the roux, milk first then hot water, stirring briskly to incorporate all the floury bits into a very thin gravy. Pour this all over the pork chops and slide them into the oven for however long it says on the box.
Costs about nothing, tastes awesome, done in well under an hour if you know what you’re doing. Sleazy comfort food of the gods.
This works better with pork steak or country-style ribs than with pork chops. You need meat that won’t dry out or get tough with long cooking:
Using a deep pan or pot, brown the pork, then add a sliced onion and cook until it starts to soften. Then add enough apple juice to cover the pork by at least an inch, a tablespoon or two of Dijon mustard, and some salt and pepper. Stir to get the mustard to melt into the apple juice. Heat and bring to a simmer, then put the pot or pan into a 325 oven. Partially cover the pot and let it cook for at least a couple of hours, to let the apple juice reduce to a thick sauce. Serve.
What temperature are you cooking them to (at the center with a good thermometer)?
Because most peoples’ knowledge here is out of date. All US domestic pork should go to 145F, not 160 or 165 like common knowledge has been for decades. Horse’s mouth.
Breading with panko or something and frying up is also an easy way to make it better.
- 2" thick rib chop. Brine in 1/4c brown sugar, 1/4c kosher salt to four cups water, 10 hours in the 'fridge.
- Heat a cast iron pan in the oven to 325F. When ready to cook, heat iron pan on the big burner of a cooktop, adding high temp oil, until smoking
- Sear pork chop until a good crust appears, 1-2 minutes
- Flip the chop, then place the iron pan into the oven.
- After 5 minutes, check the chop temperature. Check every 1-2 minutes until 135-140F
- Rest the chop under tented tin foil on a separate plate, 5 minutes
- Serve with sides.
I buy the thick pork chops from Costco. Trim the excess fat, slice them crossways into two thinner chops, then pound them into cutlets about 1/4" thick. Season the cutlets with salt/pepper. Use two plates and a shallow bowl. On one plate, mix flour with whatever herbs you like. In the shalllow bowl, make an egg/milk wash. On the other plate, panko. Heat oil in a heavy pan to about med-high. Dip the cutlets in flour (shake off excess), then egg wash (letting excess drip off), then press into the panko. Fry them up quickly in the oil, and you have wienerschnitzel. I like them with applesauce on the side.
There is a tiny market in the town where some relatives live that works with a local butcher and often features his “stand up pork chops.” These are think cut chops. Like at least an inch and a half think. Thick enough that they’ll stand up on end on the grill. If I remember correctly, you preheat the grill for 15 minutes or long enough to get it roaring hot. Stand the chops up on the grill, turn it to low, and let them sit for 45 minutes. Don’t open the lid! They should be perfect after the 45 minutes. Season or marinade however you see fit before throwing them on.
Also, if the guy just loves pork and it doesn’t have to always be chops, a smoker would be a good investment. I smoke a 7-8 lb pork butt every couple months for pulled pork sandwiches and tacos. Enough for several meals and I can often find the meat for $0.99/lb.
I start with thickish chops.
Heat a cast iron frying pan until water skittles around.
Sprinkle the pan liberally with salt, then pepper, and finally thyme. Immediately lay the chops on top of the spices, before the thyme burns.
Sprinkle the top of the chops with salt, pepper, and thyme. Wait until the bottom has browned, then flip the chops, aiming for parts of the pan that were uncovered and still hot. Allow a little time to brown a bit.
Drizzle lots of lemon juice over the chops.
When the bottoms are brown, flip again and drizzle more lemon juice.
Cook until done, either on the open pan, covered, or tucked into the oven to finish. Do not overcook. Domestic USDA pork can safely be eaten at much lower temperatures than in the past, because the USDA requires that all hog feed be cooked, so USDA pork no longer carries a significant risk of trichinosis. Also, 145F is hot enough to kill it.
https://www.hemopet.org/trichinosis-from-us-pork-eradicated/
(Note that bear and other game is still risky, as are foods that might have shared a grinder with those. Also, pastured pork is slightly riskier than confined pork, because it might have eaten something other than its feed.)
Braised pork is terrific. You can make a great “Sunday gravy” by braising pork and beef in a tomato sauce for several hours. Add Italian meatballs to that and you’ve got a great meal.
Also, braised pork shoulder in a dish like this one is just downright amazing.
For bone in chops I’ve been pleased with results using a dry rub and cooking at high temp, 450F for about 15-20 min depending on thickness.
They’re juicy and flavorful and the fatty bits get browned and melty.
Love them, I’ve been foolingccaround with bribes.
Keep them coming. Please!!