Anyone have a tasty pork chop recipe I could make?
Have the butcher cut 'em a half-inch thick.
Put 1/4 cup of flour in a paper bag, and season it with salt, pepper, paprika, and garlic powder. Shake the chops in the bag to coat. Fry 'em in a few tablespoons of bacon grease. 3-4 minutes per side should do the trick.
Alternatively – if you’re interested in making it to your 30th birthday without suffering a massive coronary – have them cut an INCH thick, rub them with a cut garlic clove, salt and pepper them, spread a wee bit of Dijon mustard on each side, and grill them for about eight minutes per side.
Both methods are really simple, really good.
Uke
My mother in law makes them in a 9x12 dish with a gravy which resembles mushroom soup only thicker. I would guess 350 for 1hour then check with a fork. If the meat tears when the fork is twisted they are done.Although I like Iowa chops (1" thick) these are my favorite. they are cut 1/2 "thick.
Since I am making pork chops for dinner tonight I’ll tell you how I will be cooking them.
Brown the pork chops in a large skillet with just a little oil added. put the chops in a large baking pan.
mix 1 can cream of mushroom soup with 1 can french onion soup. Pour over the pork chops .
Cover the pan with foil and bake for 30 to 45 minutes utill done @ 350 degress.
Use the soup mixture as a gravy to put over rice or potatos.
Pour over
" The opposite of love isn’t hate, it’s indifference."
Elie Wiesel
Voted SDMB Biggest Flirt (Female) and Least Shy (No Mom, I have no idea why they think that)
PUERCA CASERA PICANTE (spicy homestyle pig)
2 tablespoons olive oil
6 pork chops
2-3 cups salsa (I prefer Herdez brand canned Salsa Casera)
3 cans black-eyed peas (undrained)
3 cups uncooked converted or instant rice
Brown chops in oil over medium-high heat. Pour salsa over chops, cover, and cook for 5 minutes. Add black-eyed peas and liquid; stir to combine. Push chops down into black-eyed pea/salsa mixture; cover and lower heat to medium-low. Simmer at least 30 minutes or until chops are very tender.
Stir uncooked minute rice into the pan, blending salsa mixture and rice evenly. cover and cook until rice is done.
Live a Lush Life
Da Chef
PUERCA CASERA PICANTE (spicy homestyle pig)
2 tablespoons olive oil
6 pork chops
2-3 cups salsa (I prefer Herdez brand canned Salsa Casera)
3 cans black-eyed peas (undrained)
3 cups uncooked converted or instant rice
Brown chops in oil over medium-high heat. Pour salsa over chops, cover, and cook for 5 minutes. Add black-eyed peas and liquid; stir to combine. Push chops down into black-eyed pea/salsa mixture; cover and lower heat to medium-low. Simmer at least 30 minutes or until chops are very tender.
Stir uncooked minute rice into the pan, blending salsa mixture and rice evenly. cover and cook until rice is done.
Live a Lush Life
Da Chef
You are going to love this recipe.
Live a Lush Life
Da Chef
Ayesha, you are the queen of Campbell’s.
Sounds a lot easier than making smothered pork chops the hard way, like I did it the other night. (made a roux and added sauteed mushrooms & onions, beef stock, and so on…then simmered the pork chops in the resulting gravy…)
Live a Lush Life
Da Chef
Uh…by the way, I posted my recipe twice in case you wanted to print it and give a copy to a friend. Yeah, that’s the ticket…
Live a Lush Life
Da Chef
Cranberry Jewel Porkchops
6-8 pork chops
1tbsp oil
1 tsp salt
1/4 tsp pepper
2 cups fresh whole cranberries
1/2 cup sugar
2 tbsp cornstarch
1/2 cup honey
1 cup red wine
2 tsp lemon juice
Brown chops in oil and season with salt and pepper. Brush a 13x9x2 pan with drippings and add cranberries; distribute evenly. Combine sugar and starch and sprinkle over berries; drizzle honey over berries. Place browned chops on top. Combine redwine with lemon juice and pour over chops. Cover with foil and bake in 360 degree oven for 50 minutes til done.
This is THE best pork chop recipe I’ve ever eaten!
“There are more things you don’t know than there are things that I do know. I despair of the imbalance.” – Dr. Morgenes, The Dragonbone Chair
Thanks for the recipes guys, I’ll keep them in mind for next time. The stipulation I forgot to make was that I had to have all the ingredients on hand ;). Feel free to keep posting more, the sweet glazed style are my personal favorite.
Heres the basic one I ended up making.
Pork Chops with Scalloped Potatos
4-6 Russet potatos
6 1/2" Pork Chops
3 tbsp Butter
3 tbsp flour
14 oz. Chicken Stock
Medium Onion
Salt, Pepper, Parsley, Cilantro, Cumin, Garlic
Melt butter and slowly add flour to make a roux. Brown shortly and slowly mix in salt pepper and stock, bring to a boil and cook for 1 minute, add all seasonings. Layer thin sliced potatoes and onion in a 13x9 greased dish, pour sauce over the top. Brown Pork Chops in shortening, place on top and bake covered at 350 degrees for 1 hr. Remove cover and bake for 30 minutes.
I love, love, love pork chops, and you guys just helped me decide what to fix for dinner tonight. Mmmm Mmmm - I’m going to try Ayesha’s recipe (thanks Aye!).
Usually though, I just take the lazy (and less fattening) way out and use Shake-n-Bake (no tomato throwing, please - I actually LIKE the seasoning and the crunchy coating without the frying. ;)) But given that it only takes about 15-20 minutes to bake them that way, the hour and a half called for in Omni’s recipe seems like a loooooong time. Don’t they get dried out cooking them that long?
I’m going to wait a bit to see if any other recipes are posted and then print this topic for future reference. Thanks for sharing, everyone!
“How wonderful it is that nobody need wait a single moment before starting to improve the world.” - Anne Frank
1/2 c. orange juice
2 T soy sauce
1/4 c. brown sugar
1 cloved minced garlic
salt and pepper
Pour sauce over pork chops and cook at 350 for 45 minutes - 60 minutes, depending on the cut of the chop. Sweet and deee-lish.
I usually double the recipe for 4 chops, btw.
I usually just brown them, and then let them simmer in about a cup and a half of apple juice. It makes them nice and juicy.
You know, guys, once you brown them, what you’ve got there is a COOKED PORK CHOP. If you’ve seasoned it well, a mighty tasty cooked pork chop.
What the point of going on to braise? Unless, of course, the POINT is the sauce or gravy, in which case you hould just throw away the overcooked chops and eat the sauce.
Uke
Here’s a REALLY easy recipe that I made last night with chicken, but it’s really supposed to be with pork chops.
Preheat oven to 350.
Put one 6 oz box of long grain & wild rice mix (Uncle Ben’s works), the seasoning, and 2 cups water in a casserole dish.
Pepper the (thick) chops on both sides.
Put them on top of the rice.
Cover.
Cook for 1 hour.
Mix one can Campbell’s Cream of Celery soup and 1/2 cup milk.
Pour over the chicken and rice.
Cook, uncovered, another 15 minutes.
Very easy to make and a good comfort food dish (It was cold and icky out here last night).
Pork Chops baked in Sour Cream
4 1" thk pork chops
4 TBS flour w/S&P in a large ziplok bag
3/4 cup sour cream
1/2 cup water or broth
1 TBS vinegar
1 tbs brown sugar
1 bay leaf
Preheat oven to 350 deg. F
Dredge chops in seasoned flour and brown each side for ~5 minutes in cast iron skillet (with lid) or dutch oven. At same time, combine water , vinegar, sugar, bay leaf THEN stir in sour cream.
Por over chops, cover and bake for 45 minutes. Pretty damn good.
Pour, Pour, POUR,…dammit!!
Coat with olive oil, garlic and fennel seeds. Fry.
Delicious
Teacher, my red crayon tastes funny – Ralph Wiggum
Uh, I pretty much just put some brown sugar on them, a couple slices of onion, some lemon juice and some ketchup and then bake em…
Tastes good too…