I'm tired of the usual pork chop recipes I use so I am turning to CF for suggestions. I usually do Shake & Bake, season and bake, fry or slow cooker. I'm looking for new recipes or mixing up what I do above. 1. My grill is gone so grilling is not an option. 2. Others may like recipes with cheese but I hate cheese. Any suggestions out there?
Smother em' - Soul Food Style Season and flour as if you were going to fry them. Then fry them until they are half cooked. Next move them to another skillet or pan. Add a little bit of water, bell pepper, and onion. You can even add a can of Cream of Mushroom or Chicken if you want. Then let it all simmer until a thick gravy forms.
I love baking pork tenderloin rubbed in olive oil and coated in various herbs, and then spiced. Example - one time I'll spice with lemon pepper, another time with fresh garlic, or cumin. I usually bake it in a pan surrounded with fresh chopped veggies also tossed in the same olive oil and herb mixture. The juices from the pork + the oil + spices make the veggies awesome. This should work just fine with pork chops as well, just make sure when baking them to watch them closely as the variations of thickness and oven heat distribution could make some cook really quickly and others slowly. To cook the veggies faster you could cover them with foil or a lid, and then finish it without a cover.
When all else fails... chop some potatoes and onions and throw them in a casserole pan and then smother in barbecue sauce.
This is the recipe we use from America's Test Kitchen. It is the bomb. INGREDIENTS Pan-Seared Thick-Cut Pork Chops 4 bone-in rib loin pork chops, 1 1/2 inches thick (about 12 ounces each) Kosher salt and ground black pepper 1 - 2tablespoons vegetable oil Garlic and Thyme Sauce 1 large shallot, minced (about 4 tablespoons) 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons) 3/4 cup low-sodium chicken broth 1/2 cup dry white wine 1 teaspoon minced fresh thyme leaves 1/4 teaspoon white wine vinegar 3 tablespoons unsalted butter, chilled and cut into 3 pieces Table salt and ground black pepper INSTRUCTIONS 1. Adjust oven rack to middle position and heat oven to 275 degrees. Pat chops dry with paper towels. Using sharp knife, cut 2 slits, about 2 inches apart, through outer layer of fat and silver skin. Sprinkle entire surface of each chop with 1 teaspoon salt. Place chops on wire rack set in rimmed baking sheet and let stand at room temperature 45 minutes. 2. Season chops liberally with pepper; transfer baking sheet to oven. Cook until instant-read thermometer inserted into centers of chops and away from bones registers 120 to 125 degrees, 30 to 45 minutes. 3. Heat 1 tablespoon oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place 2 chops in skillet and sear until well browned and crusty, 1½ to 3 minutes, lifting once halfway through to redistribute fat underneath each chop. (Reduce heat if browned bits in pan bottom start to burn.) Using tongs, turn chops and cook until well browned on second side, 2 to 3 minutes. Transfer chops to plate and repeat with remaining 2 chops, adding extra tablespoon oil if pan is dry. 4. Reduce heat to medium. Use tongs to stand 2 pork chops on their sides. Holding chops together with tongs, return to skillet and sear sides of chops (with exception of bone side) until browned and instant-read thermometer inserted into center of chop and away from bone registers 140 to 145 degrees, about 1½ minutes. Repeat with remaining 2 chops. Let chops rest, loosely tented with foil, for 10 minutes while preparing sauce. 5. Pour off all but 1 teaspoon oil from the pan and return pan to medium heat. Add the shallot and garlic and cook, stirring constantly, until softened, about 1 minute. Add the broth and wine, scraping up any browned bits. Bring to a simmer and cook until the sauce measures 1/2 cup, 6 to 7 minutes. Off heat, stir in the thyme and vinegar; whisk in the butter, 1 tablespoon at a time. Season with salt and pepper to taste and serve with the pork chops.We
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FYI on Fridays at Perrys Steakhouse they have $11.95 Pork Chop lunch special, best pork chops I have ever tasted!
Pork chops are tricky. I rarely cooked them because they were always bland. But my Portugese friend showed me one quick fix is to rub melted butter or olive oil on the chops, then sprinkle w/ Spanish paprika, garlic powder, a little steak seasoning if you have any, salt, pepper and pan fry, or pan sear then put it into the oven depending on how thick they are. Not too bad. I mention Portugese because she mentions how she or her family in Portugal cook different things and they always seem to involve olive oil, garlic, and Spanish Paprika. Or do a basic prep (salt, pepper, oil, cook) and then serve w/ a chimichurri sauce. There's tons of recipes that vary on the ratios for chimichurri, but it's basically the same components. I love chimichurri and will put it on fish or meats from time to time.
Fresh Apples. 30 minutes bate 350 with apple halves on pork chops. Add a little butter and brown sugar to each apple and bake another 15 minutes. I can't remember exactly how I cooked it with the maple syrup, but I think I just replaced the butter/brown sugar with it.
I was just messing around the other day and found a pretty good recipe. I took a green pepper, half of a yellow onion and one of those small jars of roasted garlic and threw it in my ninja food processor along with half of a container of chicken stock and probably a half of a cup of olive oil. Added a little ground black pepper at that point if I remember right. Let the pork chops marinate in that for about an hour and then I put a bit more pepper+kosher salt+old bay seasoning on them and cooked them in the oven. I boiled the marinade down to where it was almost like a salty green bell pepper salsa and put it on top. Worked out pretty well.
this recipe is so simple yet never fails. 1/2 cup water 1/3 cup light soy sauce 1/4 cup vegetable oil 3 tablespoons lemon pepper seasoning 2 garlic cloves, minced 6 pork loin chops, fat removed Directions: 1 In deep bowl mix all marinade ingredients. 2 Marinate at least 2 hours. 3 Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done. Cooking time for second side is shorter by 1-2 minutes. 3/4" or thinner, 5-6 minutes maximum per side, thicker than 3/4" 6-7 minutes maximum per side. DO NOT OVER_GRILL, chops will become tough. After 2 minutes grilling on a side, rotate chops 45 degrees for even cooking. Turn over when juices pool on upper surface and meat appears to be cooked half-way through. Read more at: http://www.food.com/recipe/best-grilled-pork-chops-27210?oc=linkback
