Your Best Pork Chop Recipe

I bake mine smoothered in salsa! I just put the chops in a baking dish, cover them with salsa with a little bit of cheese, and throw them in the oven. They are yummy!

One recipe I use with pork chops is, 325 in the oven, butter in bottom of dish with pork chop pouring honey on top, covered, cook 45 minutes, very delicious and moist.

this recipe is very good

is not a sloww cook recipe but it has a lot of flavor

6 dried chile de arbol peppers
1 clove garlic
1 teaspoon salt
3/4 cup water
6 bay leaves

Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.

fry the pork chops until they are ready just add the chili sauce and the bay leaves bring to boil and are ready

you can take out the seed and you have a very good flavor with out anything spicy

gracilea;)

My husband is the same way its bad but, he loves them. Usually we either have smoothered pork chops, baked pork chops, or fried pork chops.
Fried Pork chops- i season them with some creole seasoning put some floor in a bag shake the floor onto the pork chop (making sure its fully covered) and i put it in the grease and let it fry until its dark and no blood of course.
Smoothered pork chop- you fry them but, only for a little bit. Take a pot of water add your seasoning to the water and then you add flour(if you prefer dark gravy then brown the flour by burning it a little bit. you would just put a skillet on the fire and add the floor making sure it doesn't get lumpy and it browns once its brown enough remove it from the fire) while stirring let it thicken for a minute then you add the chops and it will boil for a minute and its done.
Baked- I put the creole seasoning on the pork chops add some butter, onions, and pork chops in a casserole pan throw it in the oven and its wonderful.

I always brine my porkchops for a couple hours before cooking them. I usually eyeball my solution, using 1 part sugar (granular) to 1/2 part kosher salt, enough water to cover the chops. I also add some peppercorns and some fresh sage or thyme as well. these I will usually grill on the bbq and serve with sauted apples, or slice the apples and an onion and toss them on the grill as well.

I buy the butterfly chops (no bone) then I beat them with a tnderizing hammer for about a minute each... season them with poultry seasoning or the cajun creole seasoning (green label)

In separate bowls

1st bowl - beat 3 eggs (or more if needed) add a dash of milk and salt and pepper

2nd bowl - fill with enough bread crumbs (I use the italian flavored crumbs) to cover the pork chops.

In a electric covered skillet or in a frying pan I use enough OLIVE OIL (EXTRA VIRGIN) to cover the bottom 1/4 thickness of the chop.... heat the oil prior to adding the pork chops.
I test the temp of the oil by dropping some of the egg in the oil to see if it cooks immediately or not.

When the oil is ready - coat the chops one at a time with the egg first and then the bread crumbs.... place in the oil and cook until golden brown, turning to cook other side when one side is done.

It normally takes me about approximately 15 minutes to cook the chops thoroughly. But be sure to check it before serving.

Good luck, I normally make cucumber salad and german spaetzle with mine (being of direct german descent)

I cooked the same recipe Carrie did, Tues and they were awsome!! I put some cornstarch in the liquid to thicken it up and put it over egg noodles!! Very easy!! Just watch your meat, I didn't cook it for as long as the recipe said, cause I only has 3 pork chops. Enjoy! Oh and I did mine in the crock pot.

OK, mine is for the stovetop...I also eyeball the recipe.

I use bonesless ones, but you can do either.

boneless chops
1 can cream of chicken soup undiluted
about 1/2 cup of ketchup
about 1/8 cup of worstershire (actually, I put more in because it is so good)

Mix together the Chicken soup (undiluted), ketchup and worstershire and put to the side.

Salt and pepper both sides of chop.
Brown in a bit of oil (I use olive oil) on both sides

add about 1 cup of water in pan with chops (it will boil up, but then calm down a bit, then pour mixture over chops. Bring down to a simmer and put a lid on it. Simmer for about 20 minutes (that will cook the chops through) and then the mixture and the water will make a GREAT GRAVY!!

I serve these with a salad or some steamed veggies and rice. The gravy for the chops is GREAT on rice. Sometimes I make double the gravy just because we love it so much!

You can not mess up this recipe...the gravy is very forgiving...

I guess you could say i am a pork expert. I have raised pigs almost all my life and slaughterd two every year. When you cook pork chops, the thicker the better. The more likely they will be tender not dry. Also dont over cook them, they cook fast and if you over cook them they will be tough as well. Also get ones with the bone still attached its cheaper and better because some of the natural fat is left on to help flavor and tenderize.

I use a dry pork rub, and its awesome

8 parts brown sugar
2 Parts Chili Powder
1 Part Kosher Salt

***1 Part Garlic Salt, Onion Powder, Seasoning Salt or Ms. Dash, and pepper.***

***DO NOT do one part of each (garlic, onion, salt, dash, pepper) do one part with all of them mixed.***

Makes a lot so you can store it, I rub on and put in fridge and let it sit over night, i also some times let it sit over night and in the morning i put in some apple juice to tenderize and give a sweet flavor until time to cook. You can put in BBQ sauce, or Beer (it will cook out and be safe for kiddos), you can use pineapple juice.

The chili powder wont give it a spicy flavor, due to the little amount you are putting in there compared to the brown suger, after you put in one part of it and mix it up if you see it looks like too much them stop, but if not them you can add the little more or the other part. I use 3 parts in mine and some times more. You can play around with the other spices as well.

Good Luck, Hope you like it!!

This is the BEST Pork Chop Recipe I have ever made or eaten!! I got it from the Epicurious website (www.epicurious.com) They are SO moist and tasty!

BEER-BRINED GRILLED PORK CHOPS

2 cups water
1 bottle dark lager beer
1/4 cup coarse (kosher) salt **
3 tablespoons (packed) brown sugar
3 tablespoons mild-flavored (light) molasses
1 cup ice cubes
6 1- to 1 1/4-inch-thick center-cut bone-in pork chops
7 large garlic cloves, minced
2 teaspoons coarsely ground black pepper
2 teaspoons coarse salt
2 teaspoons dried sage leaves
Preparation
Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.
Prepare grill (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.

**If you are going to substitute table salt, you will need to reduce the amount by A LOT- about half or so.

I hope you enjoy these as much as we do,
P.

this recipe is actually my dads. but they are so good.

Put the chops in a pan that can stay in the fridge over night. then rub brown sugar all over your chops the day before you cook them. cover the pan and put in the fridge.
Then you just fry them up in the skillet the next day for dinner.

they are delicious.