Need pork chop recipes,please.?

I always make pork chops either coated in Oven Fry and baked in the oven(boneless usually but sometimes bone-in depending on thickness,don't like em' too thick) OR thin cut for scallopini fried in the skillet and topped off with sauteed onions,green peppers and fresh mushrooms.

I am sick of having them the same way all of the time,I would really like some ideas or recipes from other cooks out there so I can give my family something different for a change in the pork department.

Also,while we are on the pork topic,any tips or suggestions on keeping pork juicy and tender?

Thanks all!

7 Answers

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  • 1 decade ago
    Favorite Answer

    I like to brown my pork chops, then cover them with a mushroom soup and milk mixture and mushrooms. I do mine in an electric skillet, but this would work just as well in the oven.

    Another way is to dip them in beaten egg and roll in cracker crumbs.

  • 1 decade ago

    CUBAN PORK CHOPS

    8 4 oz. Center cut pork chops, sliced thin

    4 Cloves garlic

    1/4 tsp. Dried oregano

    1/4 tsp. Ground cumin

    1/2 c. Seville (sour) orange juice -or-

    1/4 c. Sweet orange Juice combined with

    1/8 c. Fresh lime and lemon juice

    2 lg. Onions, thinly sliced

    1/4 c. Pure spanish olive oil

    1/2 c. Dry Sherry

    Salt and freshly ground black pepper to taste

    Season the chops with salt and pepper. In a mortar, crush the garlic, oregano, and cumin together into a paste. Rub the chops with the garlic paste, place in a nonreactive bowl, pour the orange juice over, and cover with the sliced onions. Cover and refrigerate 2 to 3 hours.

    Remove the chops from the marinade, pat dry with paper towels, and reserve the marinade. In a large skillet, heat the oil over medium heat until fragrant, then brown the chops on both sides. Add the sherry and reserved marinade, including the onions, cover, and cook until the chops are tender, about 20 minutes.

    Prep Time: 25 minutes.

    Marinate Time: 2-3 hours.

    Cooking Time: About 20 minutes.

    Serves 4.

  • 1 decade ago

    Season w/ S&P, ginger, dry mustard, and if you have it, Chinese 5 Spice. Sear on both sides in the pan. Top w/ Sweet & Sour Sauce.

    Grill outside on the pit. High heat, doesn't take long per side. I like a little thyme in w/ the S&P and some garlic powder, too.

    Could always do a baked casserole, laying seasoned chops on top of cornbread or white bread stuffing (dressing) or dirty rice to bake. Also on top of partially-steamed potato slices.

  • 1 decade ago

    I marinade mine with chili powder, olive oil, red wine vinegar, salt and pepper for a few hours, then grill them.

    Also, I sear them to get them nice and browned on the outside, then I'll pour a family size can of cream of mushroom soup over the top, with half a can of water. Let this simmer for half an hour or so, and serve over rice.

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  • 1 decade ago

    usually I just put salt, pepper and garlic powder on them and broil them in the broiler a few min on each side.

    If they are boneless I sometimes will stuff them. Tonight we are having pork chops stuffed with spinach artichoke dip and chopped mushrooms.

  • 1 decade ago

    I like marinating them in a ziploc with olive oil, dark sesame oil, hot fire oil, soy sauce, garlic, ginger, and chopped green onions. Grill on one of those indoor Foreman-like grills.

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