Pork Chops

I don’t eat pork. Not healthy

Drain your pork chops.

Even though you're using an air fryer

you type kind of fat

R3 because I made myself dinner? Do you not eat?

Not ashamed to say it.

Shake and Bake every time and bake.

They turn out very well.

R5 I have that in my cabinet! I may try that next time

I let the maid cook them. They always turn out shwell

Season the chops, brown in pan, add some onions or shallots, spices and wine/water - stuff to make a sauce. Bring it to a simmer, toss the chops back in. Then lid it and quit it for as long as it takes them to cook through. Depends how thick they are and what temp you cook them.

It's come to this.

I know this isn’t very DL-like of me, but I’m with r5.

Plus, because that’s how my mother used to make them, it’s a little nostalgic, too.

Smothered in a wine & caper sauce.

Pork chops with vinegar peppers and potatoes. Oven top sautéed and grill then finished in the broiler just like my Nanny used to make. They don’t taste as good as hers did but I try. Miss her. 🥲

My four pork chops preparations:

With white wine sauce from [italic]The Yellow Farmhouse Cookbook[/italic]

breaded, sauteed, with horseradish & whipping cream [italic]Umberto Menghi[/italic]

With sour cream, vinegar, water, and clove powder

baked, with a slice of lemon on each chop, covered with a mixture of equal parts water and ketchup

latter two methods are in Duncan Hines [italic]Adventures in Good Cooking[/italic]: Baked Savory Pork Chops and Pork Chops Baked in Sour Cream

I like thick pork chops, not the kind you usually find pre-packaged, and I grill them with absolutely no seasoning. I serve them the way my German great grandfather did…on a plate, with mashed potatoes on top, and sauerkraut on top of the potatoes, with pork gravy drizzled over the whole thing.

That and those sour cream chops actually sounds really good.

Chili powder, garlic salt, ceyanne pepper...salt and pepper. Flour ...fry over med high heat...maje gravy with the drippings. Southern and good

Tony Chachere's and some black pepper. They're always perfect.

I like to season them with salt and pepper, then rub with Dijon mustard and fresh chopped rosemary. I let them sit for half an hour or more and then pan fry them. If I'd like a sauce, it's easy enough to deglaze the pan with white wine once the chops are done and add a few things, like more mustard, shallots, or half and half, and reduce it for a pan sauce.

Brining also works well for pork chops. I usually add some apple cider vinegar or a little maple syrup to the brine. Sage can be nice, too.

One packet pf yellow rice mix, some frozen green peas (three TBS), spices to taste.

3 or four chops depending on size.

9X13 glass casserole.

Pour dry rice and frozen peas into the dish and add the water called for on the packet. Place chops on top of the water, rice, and peas.

Cover with foiled and bake for 45 minutes @ 350˚. Shake some paprika on top after foiled is removed.

Dinner is done.

I'd probably pan fry and try to get as much drippings as possible. Then, I'd make a mushroom gravy. Mustard sounds good, too, though.

My mAternal Norwegian granny made them with sage. Or just season pork loin with sage, it’s great…here’s a recipe I haven’t tried but it’s pretty solidly well received

Slow cooker. Pork gravy. Onion. Mashed potatoes. Seemed broccoli or Brussel sprouts. Or sliced for pocket and stuffed with stuffing, seasoned with shake bake.

Generous salt. Pepper and garlic powder. Brown on both sides til done. Serve topped with apricot preserves

A quick sear on my Lodge cast iron grill pan. I just brush them with olive oil, and season with sea salt and fresh ground black pepper, along with some fresh chopped parsley.

How do you make pork gravy if you grill them on a grill where you can't catch drippings r14?

This looks too oily, but this is how I'd like to eat pork chops - with mushroom gravy.

R26, you can't get drippings / fond / brown bits unless you use a pan.

Exactly r27. that's why i was asking r14 how their relative made pork gravy if they grilled the pork chops instead of pan-fried them. it was a real question.

R28, some people make gravy independent of the actual meat. There are all kinds of products out there to make gravy (McCormick, Knorr). Are they as good as using pan drippings? I'd guess not.

You can also use stock (to make gravy independent of the meat), which would probably be good, though.

To me eating pork is what it must be like to eat human flesh. I just can’t.

Amazing, always, on Frau sites such as the DL, how people ignorant of the principles of cookery must announce their "triumphs" and stimulate a general sharing that sounds like meal worms in a box eating a carrot.

Yeah your comment was a stellar contribution r31

This is a good soy sauce marinade:

R1 I agree.

Also would add that pigs are one of the most abused livestock animals and pigs are highly intelligent, more so than dogs. One of the reading that initially turned me to plant-based diet is seeing how pigs were raised. Industrial farmed pigs are fed disgusting feeds that have all sorts of plasticizers, among other things. Not a healthy meat and pig farming contributes more to greenhouse gases than poultry.

Pork chops are always dry when I make them, whether fried which is almost nonexistent or baked/grilled. Someone mentioned brining, I need to try that.

Do you use boneless or bone-in chops, R34? Bone-in chops will retain their juices better and generally have more flavor.

R32, stick with Pintrest.

We really don't need this site overrun with cookie cutter copycat mommy bloggers.

Me too, R5. About a year ago I went back to Shake n Bake for old times sake and there I have stayed. I now use it on chicken thighs too. That shit really does taste good, pretty much the way I remembered.

My problem is I can't find pork chops with enough fat like the old days. I buy the best I can find, heritage pork supposedly raised on pasture on the bone, center cut and still that big band of fat that used to be around the outside isn't there. Is every pig in this country on a low fat diet? This pig wants to eat pigs that have a lot of fat to make it melt in the mouth tender the way it was when I was a kid. I'm not eating pork chops as part of a healthy diet. When I eat them I want them to taste great. They're good, but not great, even with S&B.

I always liked stuffed pork chops but you only get like 3 pieces of stuffing in them so I buy thinner chops. I put some cream of mushroom soup (Canned or homemade) in the bottom of a baking dish. I then put the chops on it and place stuffing (I make the same stuffing as I do for my Turkey) on top of them and then add the rest of the soup over the top. I cover them with foil and bake them for 30-40 minutes.

[quote]We really don't need this site overrun with cookie cutter copycat mommy bloggers.

Wordy McWord, r36! I was just telling my DH that exact same thing! Love to your kiddos and your doggos! #separatedatbirth #lol

I tried Shake n Bake for the first time last year and loved it.

However, I hated the BBQ one.

R32: PORK CHOP MARINADE????

See what I mean?

With applesauce

I like a bit of bacon on occasion and so I therefore cook pork chops on occasion as well. I don't cook pork roast and the like because that's a massive amount of pork to deal with.

Pork chops you can do Latin. As a Lesbian Latina I'll share some of our secrets.

You pound your pork and marinate with white vinegar, white sugar, limes (roll them before slicing), salt, pepper, smashed garlic, sliced onions, and honey. Use a big ass container with a good lid and place one hand over the top and one on the bottom and shake it like a Polaroid picture. Then put that container in the back of the fridge for half a day.

Then you cook. Drain it. Throw away the limes and such. Bleach the fuck out of your container or throw it away. You have to be careful with pork you know.

Get a cast iron skillet and melt some butter in it since pork chops are dry. Then you fry things on up and sprinkle a wee bit of salt and brown sugar on them as you do. Let them rest before you plate.

I serve them with white rice, fried plantains, and a salad with a robust made from scratch vinaigrette on the side as well as a bit of the bottled crap in the bottle like the trash bottled salad dressing is if I have guests.

Enjoy!

A favorite meal, BITD, was pork chops baked in the oven after first dredging them with BBQ Shake 'n Bake(is it still available?) Birdseye used to have a frozen vegetable medley called New Orleans style(it's been so long ago I cannot remember what was in it) It was a great go-with the chops and mashed potatoes.

Saute some thick pork chops, then make a white sauce that would be suitable for biscuits and gravy(butter, flour, milk, S&P, sage, rosemary, red pepper flakes, Worcestershire sauce) Simmer the sautéed chops in the sauce until tender.

Slice onions into thick rings and bell peppers into sticks, place on top of pork chops, drizzle with olive oil and season(mixed Italian herbs is a good combo) to taste. Bake.

If youre going to make breaded porkchops, you have to make them the old fashioned way. You will never eat Shake and Bake again. Dredge them in flour, then an egg wash ( I add hot sauce) and then breadcrumbs (I add lots of parm cheese to the breadcrumbs. I brown them on top of the stove, then nake them in the oven for 20 minutes. Addictive...especially cold.

Maybe just make a pork roast with gravy. Every so often, my mom would make a pork roast. Juicy with a nice salty crust.

I use room temp center cut pork chops. I season them with salt and pepper or pork chop seasoning from Penzeys. Preheat the oven to 400°. Sear each side of chop for two minutes each side and then bake in oven for 10 to 15 minutes. For every half inch of thickness I cook five minutes. Use a meat thermometer to check the chop is 145° In the middle. Let chops rest at least five minutes. Sometimes I make a fresh fruit compote using cherries, or mango with cranberry.

Remember when it was dangerous to eat under cooked pork? My mom fried pork chops so long they looked like charred elf ears.

Here's a suggestion. A stranger on the internet forum asks kindly for a pork chop recipe. Seems to be a modest person, not a sophisticate. Has never cooked a pork chop. But would like to enjoy a home cooked chop.

This is not an invitation for you OCD sanctimonious vegetarians and animal rights activists to post your fucking screeds about the horrors of pork consumption.

Sheesh! Read the room and FUCK OFF.

Aren’t you supposed to criss-cross cut the center, so the chops don’t curl up?

Surprised I haven’t seen that mentioned yet.

I love rosemary, here’s a 5 star recipe

It's very important to match your cooking style, temperature, and time to the type of pork chop you're cooking. Slow cooking would be fine for pork steaks or for country ribs. These are high in marbled fat and can stand a lot of cooking without drying out. These can be seasoned with fresh onion and garlic and simmered for good flavor On the other hand, pork loin chops are very low in fat, and can dry out very quickly. For loin chops, I would pan fry them very quickly, and braise for a short amount of time in your flavored liquid - wine, broth, whatever. I'd probably use salts (like garlic salt or onion salt) rather than fresh just because of cooking time, or your breading/seasoning mix.. You'd aim for these to still be slightly pink in the center when you take them off the heat. They'll finish cooking while they rest. The total cook time might just take 15 minutes depending on the thickness of the chops. If baking, check them often. They can go from tender to shoe leather very quickly.

[quote]plant-based diet

Weasel words. Say what you mean next time.

Looney Tunes® much, r49?

[quote] Chili powder, garlic salt, ceyanne pepper...salt and pepper. Flour ...fry over med high heat...maje gravy with the drippings. Southern and good

If you leave out the cayenne pepper, I’ll be over tonight.

Mmmmm mmmmmm.

[quote] Cover with foiled and bake for 45 minutes @ 350˚. Shake some paprika on top after foiled is removed.

Foiled again!

You meddling kids!

I love pork chops, but those chops OP posted look like aborted placentas

r30 you are supposed to make one cut on the edge of the fat to keep them from curling.

Seasoned salt, broiler.

Must be served with applesauce and noodles in Alfredo sauce.

Some of you guys have me sitting on the couch smacking my lips about pork chops at this early hour.

R59, that sounds fantastic.

Marinade in a mixture of mustard, thyme, honey and garlick overnight and throw it on the BBQ.

"If you throw a pork chop into a hot oven, what's to keep it from gettin' cooked?"

This thread is LITERAL violence.

My mother’s recipe was simple and delicious. Take 1/2” thick, bone-in center cut pork chops, dip them in an egg wash with salt and pepper added, then dredge them in crushed Wheaties on both sides and all edges. Line a baking pan with foil and give it a light brushing with olive oil. Bake at 350 for about 40-45 minutes. Crispy on the outside and juicy inside, with very little cleanup. I’ve tried bread crumbs, corn flakes, panko, etc., but I think there’s just a tiny bit of sweetness in Wheaties that the other breadings lack that gives pork chops a very nice flavor. Miss you, Mom.

Shake and Bake

and

I HAYLPED!

Brown chops in oil. Add garlic at the end. Add tomato sauce, a lot of allspice (you can bloom it first in the oil form more flavor), salt and pepper. Simmer or bake until the chops are done. Serve with rice.

I use the same sauce (tomato sauce, garlic, allspice) with leg of lamb. Divine.

[bold] Here are some very good ways to prepare pork chops. First a recipe for thin pork chops. It works so beautifully. [/bold]

[bold] Best Way to Cook Thin Pork Chops [/bold]

To ensure that these pork chops brown well, partially freeze them to eliminate excess moisture from the exterior. Salting them first prevented them from drying out. A combination of softened butter and brown sugar spread over the chops results in a golden-brown crust when they came off the grill.

To prevent the chops from buckling or curling, cut 2 slits about 2 inches apart through the fat around the outside of each raw chop. Do NOT, as someone asked about, score the flesh in a cross-hatch pattern. Just cut down into the fat at 2 inch intervals.

[bold] Ingredients Serves 4 to 6 [/bold]

6 (3-ounce) bone-in rib or center-cut pork chops, 1/2 inch thick, trimmed

3/4 teaspoon salt

4 tablespoons unsalted butter, softened

1 teaspoon brown sugar

1/2 teaspoon pepper

1 teaspoon finely chopped fresh chives

1/2 teaspoon Dijon mustard

1/2 teaspoon grated lemon zest

[bold] Instructions [/bold]

1. [bold] FREEZE CHOPS [/bold] Pat chops dry with paper towels and rub with salt. Arrange on wire rack set inside rimmed baking sheet and freeze until chops are firm, at least 30 minutes but no more than 1 hour. Combine 2 tablespoons butter, brown sugar, and pepper in small bowl; set aside. Mix remaining butter, chives, mustard, and zest in another small bowl and refrigerate until firm, about 15 -minutes. (Butter-chive mixture can be refrigerated, covered, for 1 day.)

2. [bold] GRILL CHOPS [/bold] Pat chops dry with paper towels. Spread softened butter-sugar mixture evenly over both sides of each chop. Grill, covered, over hot fire until well browned and meat registers 140-145 degrees, about 3 minutes per side. Transfer chops to platter and top with chilled butter-chive mixture. Tent with foil and let rest 5 minutes. Serve.

WHY?The foil tent keeps the chops warm, while the rest allows the meat juices to redistribute, which translates into juicier chops.

Here's another recipe that is wonderful for pork chops. It is simple and tasty.

[bold] Braised Pork Chops with Sage & Tomatoes, Modena Syle [/bold] — Serves 4

2 tablespoons butter

1 tablespoon extra-virgin olive oil

4 pork loin chops, 1/2 to 3/4 inch thick

Kosher salt and freshly ground black pepper

1/2 cup flour, spread on a dish

6 to 8 fresh sage leaves

one 14.5-ounce can whole Italian tomatoes, cut up, with their juice (San Marzano are best)

[bold] The Recipe [/bold]

In a sauté pan just large enough to contain the pork chops without overlapping them, heat the butter and oil over medium-high heat.

Season the pork chops with salt and pepper. Dredge them in the flour, shaking off the excess. When the butter foam begins to subside, add the pork chops and sage to the skillet. Brown the chops until golden brown, about 2 minutes per side.

Add some kosher salt to taste and the cut-up tomatoes with their juice. Adjust heat to cook at a slow simmer, and cover the pan, setting the lid on slightly ajar. Cook for about 1 hour, until the meat feels tender when prodded with a fork. Turn the chops from time to time while they are cooking.

By the time the pork is done, the sauce in the pan should have become rather dense. If it is too runny, transfer the chops to a warm serving platter, and reduce the pan juices over high heat for a few minutes. Tip the pan and spoon off most of the fat. Pour the contents of the pan over the chops and serve at once.

You will love these. I often serve them with soft polenta and thin green beans.

And, finally, a recipe for thick pork chops. For these, I use the reverse sear method.

[bold] Thick Pork Chops [/bold]

If you have the time and inclination to brine these chops, please do so. Otherwise, make sure they are dry before you season them with kosher salt and freshly ground pepper. The chops should be 1 1/2 to 2" thick.

Put them on a rack on a sheet pan in a very slow oven (170 degrees is what I use).

Let them cook slowly until they reach 120 to 125 degrees.

When they are at 120 to 125 degrees, remove from oven.

Preheat a cast iron skillet on high for ten minutes. If you don't have cast iron, you can use stainless steel. Do not use a non-stick pan.

Add a small amount (2 Tablespoons) of extra virgin olive oil to the pan and as it begins to smoke, carefully add the chops. Let them get dark and somewhat crusty on the presentation side (the side that will face up on the plate or platter).

Turn them over and quickly get some color on the bottom, but not as much as on the top.

By this point, your chops should be around 135 to 140 degrees. Remove from pan and let rest for about ten minutes, tented loosely with foil. Be sure not to cover them too tightly or you risk losing the delicious crust that formed on the one side. These should be rosy pink on the inside.

These are delicious.

So there you have it—three delicious and easy ways to prepare the best pork chops you will ever have. Give all three a try. Even those thin ones come out tasting really good and juicy because of the time spent in the freezer and because of the butter and brown sugar and then the composed butter.

Let me know how you like these recipes.

r64, I've baked pork chops similarly but with crushed Special K instead of Wheaties, also delicious and crunchier than a bread crumb coating. But I bake mine at 400 degrees for an hour and a half....how do yours get done at only 350 degrees for 45 minutes?

OP did you make one yet? How did it go?

Greg? Greg! GREEEEEEG!!!!! Oh, there you are. ^ Never mind.

[R70] I usually get 1/2” thick chops....maybe closer to 3/8”. My mom generally baked hers for an hour, but hers tended to be a little dry, so I reduced my time. Mine are just barely pinkish in the middle and pretty juicy after 40+ minutes. I wonder if elevation has anything to do with it? I’m at 5500 feet. Maybe some of you DL science guys know if altitude has an effect on cooking times for meats....I know that every time I’ve tried to bake a cake it’s never successful, and the cake always comes out looking pretty fucked up, even when I follow high altitude directions. PS. I’ll try the Special K sometime - that sounds good!

Love these recipes!

How many of you have panties in your pantry?

Such unhealthy eating

Veggie here. I cooked some for my infirmed mother and they were NO WAY like they used to be. No fat, too lean. I guess you'd have to buy the thick ones.

[quote] Such unhealthy eating

Shut up.

What R78 said.

I have had shaman, traditional chinese doctor, and reiki healer cycle through my diet for good and bad for me. Beef always comes up bad and pork very good. My normal scientific western doctor identifies no health issues based on my diet. I once went vegan in my 20s and I got sick. My normal scientific doctor, a big cheese at NYH Cornell Med, implored me to stop being flighty and to go buy a sausage and pepper hero and never look back.

And now you’re 770 pounds!

[quote]some people make gravy independent of the actual meat.

You have to USE the meat to MAKE the gravy.

My pork chops are soooooo thin. Thanks, Greg, I'll try your method.

[quote] I realized I didn’t know what to do with them today

If only there were software on the internet into which you could input a cooking question and get recipe websites as a response.

Oh, I don’t think they’ll ever come up with something that fancy.

I mean, can you even imagine?

But you don’t get interaction like you do here, r84…

[quote] If only there were software on the internet into which you could input a cooking question and get recipe websites as a response.

This is much better. The internet is an unwieldy ocean of information. I will give anyone all the advice he could possibly need for making delicious food to be enjoyed alone or with others.

Hattie and Cagney discuss pork chops.

[quote]My pork chops are soooooo thin. Thanks, Greg, I'll try your method.

If they are really thin and boneless, cook them as chicken or veal cutlets. Dry well and salt and pepper them, pressing the S&P in. Dip in flour and shake off the excess. Then dip in beaten egg. Then put in breadcrumbs (I like a mixture of 4C or Progresso Italian Style, and panko). Shallow fry in olive oil until golden brown on each side.

[quote] Dip in flour and shake off the excess. Then dip in beaten egg.

I’m curious why it’s this process. Wouldn’t you dip it in beaten egg first so the flour sticks? What’s the purpose of dipping a floured chop into the egg then?

(Not a chef here, so maybe I just don’t get it.)

R90 - the flour binds the egg to the cutlet. Otherwise it can slide off. The process is especially useful because you don't have to cook them immediately. I like to use Wondra when I do this.

Add another step to R89. Put the breaded chops in the freezer for about 10 mins before frying. It helps the breadcrumbs adhere.

Mmmmmm.

Good tips here! Thanks.

Pork chops and applesauce silly!

R94, meet r42.

Gregg’s Lovely Boiled Pork Chops with Eel, prune and Tomato sauce

Get a kettle of water boiling and throw in the pork chops and two whole eel.

Meantime fry some prunes in olive oil, garlic, cumin, vanilla extract, season salt, and vinegar

Add a left over Cod head to them pork chops and eel while they boil

Once the chops/eels looking grey and sickly

Pour the pork chops and eels into the other mess, and stir the shit out that bitch

Add a whole jar of ragu to the mixture, plus a pack of cheap beef hot dogs diced

Serve over fresh lettuce, rice and raw cabbage

Garnish with fresh prawns, strawberries, and a raw cod head

Delish!!!

Enjoy!!!

And during Sukkot, too. But who can be surprised?

BBQ them brushed with melted butter mixed with a bit of curry powder. Heaven.

Otherwise, in a frying pan, cook them in a bit of butter with some Herbs de Provence and salt. Brown them up on both sides. When almost done pour in about 1/4 cup of coffee and boil it down to a sauce, turning the chops once - doesn’t take long. Also Heaven.

Buy thin pork chops. Dredge in flour. Dip in beaten egg, making sure the egg coats the entire chop. Bread with the breading of your choice - a mixture of unseasoned bread crumbs mixed with panko at about a 1:1 ratio is good. (Season the breadcrumb mixture with S&P to taste.. Or you could use seasoned crumbs instead, but the cheap parm in those is a bit nasty IMO.) Press down on the chops to be sure to coat them as thickly as possible.

Put in fridge for at least 20 minutes to let the breading set.

Meanwhile, heat a frying pan with a layer of cooking oil about 1/8" deep over medium-high heat. Watch carefully. Do not let the oil overheat or smoke, as it will smell and taste nasty.

Put 2 chops in the pan. Fry on 1 side until golden brown, about 3 minutes. Turn and fry on the other side until brown and chop is fully cooked, 3-4 minutes.

Drain on paper towels.

Eat. Delicious.

Apparently, R99 missed R89.

R95 Oopsie! Did not read the whole thread so I missed it. Thank you for being so kind to point it out!

Looks like I'm going to make some pork chops this week. Great recipes!

Just out of curiosity, r102, what recipe did you find most appealing and may try this weekend?

[quote] Did not read the whole thread so I missed it.

It’s a good thing you didn’t. I gained ten pounds just reading this thread.

I remember working as a waiter in the 90s' and being told to "take a temp" on pork orders. i.e. rare, medium or well done.

We were told by our chef/owner that pork was like beef, grain fed and completely safe.

Fast forward, I was working at a residential facility where staff and residents' food scraps were saved in barrels next to the dumpsters. The pig farmers would come every week to pick this mess up. It was fed to their pigs. Grain fed my ass.

Lesson: cook your pork well and don't believe everything you are told.

[quote] I remember working as a waiter in the 90s' and being told to "take a temp" on pork orders. i.e. rare, medium or well done.

I went to a steakhouse with a buddy years ago. He ordered pork chops and was asked this very question. He replied “uh, cooked, I guess.”

Turns out you can safely have “rare” pork chops if you know what you’re doing. Not that I would, but it is possible.

When I was in college (MANY years ago), a friend shared her mother's recipe for a pork chop casserole that had sliced potatoes underneath pork chops, with a sauce made of consommé, Worcestershire sauce, and some other stuff. It was really good. I wish I could find that recipe.

So do I!

Mmmmmm.

You're a pork chop!

TamechiTV

^^Haha, that vid is an old DL fav. So catchy. "Shake ya poak chops, work ya ham hocks, throw them buttuh beans. You're just a country dream".

Some damn talented dancers too, especially the kids.

They were on Soul Train and designed MC Hanner's famous pants.

I have pork chops every Thursday, pretty much. I put seasoned salt on them and broil them. My sister swears by Shake n Bake. She has started finishing them in brown gravy. She says they're delicious.

Smothered pork chops

Since we're talking about breading the pork, how about tonkatsu? You use panko for your bread crumbs. The sauce (tonkatsu sauce) might be hard to find for some people. But, IMO, A-1 steak sauce tastes the same as tonkatsu sauce.

Anyway, give it a try. This would be for medium thickness of pork.

Will anyone try one of my three pork chop recipes? They are so good and will not come out tough or dry.

I had a pork chop tonight! It was a very thick loin chop with the bone, more like a pork ribeye than a chop. I drizzled 1/2 tbsp of olive oil on each side, along with salt, pepper, herbs de provence, and a little adobo. 350 in the oven for 30 minutes and it was perfect. Served with cauliflower and a sweet potato, it was simple but hearty.

Stuffed pork chops are delicious.

I just bought a small can of chipotle peppers in adobo sauce. I need to experiment with using it.

I make pork chops a few times a year, usually during cold weather. I season with paprika and black pepper. Broil boneless (a few minutes on each side) or bone-in, bake in the oven with a meat thermometer. I like with mashed potatoes, green beans and unsweetened applesauce.

R 103 So many of the recipes sound delicious but the Norwegian Sage Porkchops, the Modena style with the tomatoes and the Latin style marinated chops seem most tempting for end of summer. The breaded and smothered as the weather gets cooler.

Try them with chipotle honey glaze! 😋

[quote]I have had shaman, traditional chinese doctor, and reiki healer...

Are you looking to go broke buying unregulated supplements, herbs and other toxic garbage, or just to die young?

I can't find pork chops with the full rib bone anymore. Has anyone else noticed this? In the last 4 months or so, I've noticed the stores are chopping off the end of the bone. That little bit of fat is delicious when broiled. It gets nice a crispy.

All store chops are trimmed way too much. Almost no fat cap at all. That's criminal.

Poor chops are disgusting.

I don't cook pork chops but instead, I buy a pork loin, cut them into two inch pieces. Then cut side up and down, I lightly pound them into inch and a half thick medallions. Salt, pepper, pinch of granular garlic and they are ready for the pan.

r127 Are you talking about pork loin or pork TENDERLOIN?

I can't do the super meaty cuts any more (post gall bladder removal) but I can usually handle the thin cut chops or a slice or two off a tenderloin.

The air fryer sounds like a fantastic way to cook it. Will have to try it.

We do a lot of German cooking here so we'll usually try to do the thinner cuts as a substitute for kassler rippchen (usually on the bone) with dumplings and schnitzel gravy. Great for fall and winter days.

Dredge in pancake mix, smothered in mushrooms and onions.

Someone should really try my recipe for thin pork chops. They come out so beautifully and the composed butter tastes delicious.

Tenderloin r128 Thank you for the correction. God, what a dumbass I am. Again, thanks for the correction. I must be too stupid to breathe. And the CAPS made your pithy excoriation even more humbling. I will think long and hard before I offer up incorrect advice again. Sorry to have bothered you. Really, really, sorry.

r132 needs to have her meds adjusted.

The words that wound. The CAPS that silence.

.

r132, the boundaries that have been stated...

R129 now you have me thinking about schnitzel and spaetzle!

R131 I bought thin pork chops at the store to try your recipe and then I forgot they were in the refrigerator. By the time I ran across them they were two days past the date. I wasn’t going to take a chance and I tossed them. Maybe next week!

I never eat pork anymore because pig farming in the US is one of the most horrendous practices human beings ever devised. They spend their entire live standing in stalls that are too small for them to even turn around in. Even if you don't care about animal welfare, think about the stress hormones infused into their tissue. I loooooooove bacon, but it isn't worth it.

It's all about the seasonings. I don't really cook. My kitchen is dusted. But, given all the time home during this pandemic I decided to try my hand at cooking. The following two recipes are the ones that I have used and the chops came out DELICIOUS! The second recipe took me literally less than 15 minutes. The first one below was a bit more complicated for me. For seasonings that I did not have I just substituted something else, (like a poultry seasoning) or left it out

I tried it Greg R131, it tastes divine and so simple too. Definitely a keeper for dates.

This one was quick and DELICIOUS!

Greg I want to try your recipe for the thin cut pork chops at R67. I do not have a grill. Can I just use my cast-iron skillet? If so, what temperature and how long on each side? After cooking, how long should I let them rest? Thank you.

Sorry just reread the recipe. I now know it says rest five minutes. Thanks.

Five minutes? That’s not nearly enough. I need a minimum of a 20-minute nap.

I just made Greg’s R67 thin pork chop recipe. It was excellent! The one part I don’t understand is why freeze the chops 30 minutes before cooking? I thought that it was best to have them at room temperature before cooking.

R141, I assume it prevents the interior of the chop cooking too quickly, thereby staying moist.

I tried pork as a kid and all I could tasted was shit. I remember looking around the table in disbelief that others found it delicious. I only recently found out that some people can taste it more than others.

I cook it for my husband which is why I'm here.

could tasted

Pork is not good for you

Blasphemy!

[quote] I just made Greg’s [R67] thin pork chop recipe. It was excellent! The one part I don’t understand is why freeze the chops 30 minutes before cooking? I thought that it was best to have them at room temperature before cooking.

I'm so glad you liked the recipe! They are so delicious and stay tender and moist.

Like R145 said, you freeze the chops for a brief period so that by the time the outside can get some color, the inside isn't overcooked and dry. It's an excellent technique with food that is thin and likely to overcook.

You are correct in saying that ordinarily you want to make sure that a roast (beef, chicken, pork) is at room temperature before roasting it. I usually remove a roast at least an hour before I plan to put it in the oven.

Thanks for letting us know that you enjoyed this recipe!

[quote][R3] because I made myself dinner? Do you not eat?

One of the best bitch slaps ever. Nothing crude. Nothing hostile. Just a beautiful distillation of the idiocy in R3.

R150, Greg, thanks for the response. That totally makes sense about the freezing part. Did you come up with this recipe? Or did you find it somewhere and maybe make some tweaks? Would that recipe also work with thick center cut pork chops?

Traditional authentic pork curry with jasmine rice and lentils is a dish I’m planning on serving when my Indian boyfriend’s very conservative parents visit this weekend.

Gurl, he's showing up with his new wife too!