Pork Chop Recipes

Many people are choosing pork these days, because it is juicy and tender, and very versatile, and it can be marinaded with a large variety of herbs and spices. It's great grilled, fried, baked, roasted or sautéd.

Baked Pork Chops

• 6 pork chops
• 1/2 c. milk
• 1 c. corn flakes
• 1 egg
• Salt and pepper to taste

Season pork chops. Beat egg and milk together. Dip pork chops in egg mixture, then into corn flake crumbs. Place in casserole. Bake at 350 degrees for 40-45 minutes. Turn pork chops once halfway through cooking time.

Sage Seasoned Pork Chops

• 4 (1/2 inch)pork loin chops, trim fat
• 1/2 tsp. dried sage
• 1 small onion
• 2 apples, cored and cut into thin wedges

Rub sage onto both sides of chops. Place chops in a large skillet sprayed with nonstick cooking spray. Cook chops for 5 minutes on one side. Turn chops and add onion and apples. Cook for 7 minutes more or until chops are thoroughly cooked.

Savory Broiled Pork Chops

• 4 (5 ounce) lean pork loin chops(3/4-inch thick)
• 3 tbsp. Dijon mustard
• 1 tsp. dried thyme
• Freshly ground pepper

Spread half the mustard evenly over chops and sprinkle with half the thyme. Sprinkle with pepper. Broil 6 inches from heat 10 to 12 minutes. Turn chops and spread with remaining mustard and remaining thyme. Sprinkle with pepper. Broil second side until browned, around 10 to 12 minutes.

Orange Pork Chops

• 4 lean pork rib chops
• 1/3 cup light orange marmalade
• 2 tbsp. Dijon mustard
• 4 bunches green onions

In small saucepan mix marmalade and mustard and stir over medium heat until marmalade is melted. Set aside. Place chops on broiler rack. Broil chops about 4 inches from heat for 6 minutes; turn and broil for 2 more minutes. Spoon half of the glaze over chops and broil 5 minutes more or until chops are no longer pink. In separate skillet sprayed with nonstick cooking spray, stir-fry the onions 2 minutes or until crisp-tender. Stir in remaining glaze and heat thoroughly. Serve over pork chops.

Corn Stuffed Pork Chops

• 1 medium onion, chopped
• 1/4 c. chopped bell pepper
• 2 Tbsp. butter
• 1 c. herb seasoned stuffing mix
• Salt and pepper to taste
• 2 cloves chopped garlic

• 1 stalk celery
• 1 c. whole kernel corn, drained
• 1/4 tsp. poultry seasoning or thyme
• 4 thick boneless pork chops

Slit pockets in chops. Cook onions and pepper in butter. Mix corn, crumbs and seasonings in bowl, pour onion mixture over and mix lightly. Stuff pork chops. Place in shallow pan. Bake 1 hour at 350 degrees.

Stuffed Pork Chops

• 8 thin pork chops
• 3/4 c. tomato juice
• 3 c. soft bread crumbs
• 1/4 tsp. poultry seasoning
• 2 Tbsp. onion, minced
• Salt and pepper to taste

• 2 Tbsp. butter or oleo, melted
• 1 tsp. salt
• 1/4 c. celery, diced
• 2 Tbsp. parsley, chopped

Season chops with salt and pepper. Combine 1/4 of tomato juice with remaining ingredients. Place chops together with stuffing between, sandwich style, in greased baking dish. Add remaining tomato juice. Bake at 350 degrees for 1 hour or until tender.

Steamed Pork Chops

• 1/4 pork loin-sliced into 8 or 9 chops
• 2 Tbsp. light brown sugar
• salt, pepper, water
• 1 med onion, chopped
• 1 bell pepper, chopped
• 1/4 c. worcestershire sauce

In electric skillet, brown chops which have been salted and peppered. Sprinkle brown sugar over them. Add worcestershire sauce, onions and bell pepper. Cover with water and simmer until chops are tender and most of the liquid has boiled away.

Barbecue Pork Chops

Cut pork chop 1- 1 1/2 inch thick. Put on charcoal fire and sear on both sides, then move to cool end of grill and let fire slow down. If possible, cover and smoke at 200 degrees. Brush top side with barbecue sauce. Turn every 5 minutes and cook 30-45 minutes.

Pork Chops In Wine

• 1 large onion, sliced
• 1 1/2 tsp. salt
• 6 loin pork chops, 1/2 to 3/4-inch thick
• 1/2 tsp. dry mustard
• 3 Tbsp. chopped parsley

• 1/2 stick oleo, softened
• 1 c. dry white wine
• 3 Tbsp. salad oil
• 1/8 tsp. pepper

Saute onion in hot oil in large skillet, drain on paper towels and set aside. Reserve drippings. Combine butter, mustard, salt and pepper. Stir to make a paste, spread on both sides of chops. Brown chops on both sides in reserved drippings, drain. Return onions to skillet, add wine, cover and simmer 1 hour or until chops are done. Sprinkle with parsley before serving.

Grilled Pork Chops

• 4 (1 inch thick) pork chops
• 1/4 tsp. salt
• 3/4 tsp. lemon pepper
• 1/2 tsp dried whole oregano leaves

Mix salt, lemon pepper and oregano. Coat pork chops. Grill over low to medium hot heat for 25 minutes or until chops are no longer pink.

Grilled Pork Chops

• Center cut pork chops, 1 1/4 inch thick
• 2 c. warm water
• 2/3 c. Dale's seasoning
• 1 stick oleo or butter

When ready to cook, in a small sauce pan on top of the stove, mix warm water, Dale's seasoning and melted oleo or butter. Heat until butter is melted. Brush on chops as they are cooking. Cook chops 8-10 minutes per side, depending on the temperature of your fire. Do not overcook.

Try this. I promise you won't have to have steak every time you cook out. At the grocery store, ask the butcher to cut center-cut pork chops 1 1/4 inch thick. The cheapest way to but it is to buy the whole pork loin, have about 4 to 5 inches cut off each end for roasts, cut the remainder in chops. For the real connoisseurs, have the butcher to peel out the tenderloin for kabobs. Wrap as many to a package as you usually need and freeze.

Creole Pork Chops

• 4 loin pork chops
• 1 c. raw rice
• 2 medium chopped bell peppers
• Salt and pepper to taste
• 2 medium chopped onions
• 3 cups boiling water
• 1/4 c. catsup

Season chops with salt and pepper, place in large skillet. Cover with rice, peppers, and onions. Combine water and catsup, pour over chops. Bring to boil. Lower heat, cover and simmer 1 hour or until rice is tender.

Pork Chop Delight

• 4 pork chops
• Salt and pepper to taste
• 6 carrots, halved lengthwise
• 4 medium potatoes, peeled and halved
• 1 can celery soup
• 2/3 c. milk

Brown pork chops in skillet. Place vegetables around chops. Blend soup and milk, pour over chops and vegetables. Bring to boil, reduce heat and simmer 45 minutes, or until vegetables are tender and chops are done.

Pork Chops and Gravy

• Pork chops
• Salt and pepper
• 1 can mushroom soup
• 1 soup can of milk

Season chops and cook over medium heat until browned and almost done. Add remaining ingredients and simmer uncovered for about 30 minutes. Serve with chopped spinach, broccoli, or boiled potatoes.

Glorified Pork Chops

• 3 Tbsp. oil
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 can celery soup
• 1 soup can water

• 4 pork chops
• 1 large bell pepper, chopped
• 1 can mushroom soup
• 1 jar sliced mushrooms

Brown chops in oil. Remove, add onions, pepper and celery; saute until just wilted. Add soups and water. Return chops to skillet. Add mushrooms, stir and mix well. Simmer about 30 minutes. Serve over noodles or rice.

Cranberry Pork Chops

• 6 pork chops
• 1/2 tsp. salt
• 4 c. cranberries, ground
• 3/4 c. honey
• 1/2 tsp. cloves

Brown chops quickly on both sides in hot frying pan and sprinkle with salt. Place 3 chops in baking dish. Combine cranberries, honey and cloves. Spread 1/2 over chops. Arrange other 3 chops on top of others. Cover with remaining cranberry sauce. Cover and bake at 350 for about 1 hour. Serves 6.

Cranberry Pork Chops II

• 4 pork chops cut 3/4 inch thick
• 1-8 oz. can pineapple slices
• 1/2 c. whole cranberry sauce
• 2 Tbsp. brown sugar
• 1 green pepper, cut into strips

• 2 Tbsp. corn starch
• 1 chicken bouillon cube
• 2 Tbsp. vinegar
• 2 Tbsp. water

Combine all ingredients and pour over chops

Italian Pork Chops

• 1 1/2 Tbsp. vegetable oil
• 1/2 tsp. basil
• 1/2 tsp. oregano
• 1 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. black pepper

Brown chops and remove from skillet. Saute onions and pepper. Add tomatoes, rice, broth and spices. Put chops on top and bake, covered, at 350 for 30 minutes or until most of liquid is absorbed and rice is done. This is good for electric skillet.

Spanish Style Pork Chops

• 6 pork chops
• 2 large bell peppers, sliced
• 2 Tbsp. cornstarch
• 1 tsp. crushed basil
• 1 tsp. sugar
• 2 large onions, sliced

• 1 tsp. salt
• 1 (16 oz.) can tomatoes
• 1/2 tsp. Beau Monde seasoning
• 1 tsp. water

Trim fat from one chop. Rub fat over bottom of skillet on medium heat. Discard fat. Brown chops on both sides. Add onions, green peppers, tomatoes and liquid, basil, Meau Monde seasoning, salt and sugar. Boil, reduce heat to low cover and simmer 45 minutes. Remove chops to serving dish. Blend cornstarch and water in cup until smooth, gradually stir into liquid and cook until thickened, about 2-3 minutes.

Pork Chop Bake

• 6 pork chops
• 4 med. potatoes, thinly sliced
• 4 oz. sliced mushrooms
• 1 c. water
• 1 env. Lipton onion soup

Preheat oven to 350 degrees. Brown chops in large skillet. Remove. In buttered 2-quart baking dish arrange layers of potatoes, mushrooms and chops. Combine in skillet where chops were browned, water and soup mix. Pour over meat. Cover with foil and bake 1-1/4 hours.

Pork Chop Casserole

• 4 pork chops
• 2 med. potatoes, pared
• 2 cans snap beans, drained
• 1/2 tsp. salt

• 1 tbsp. Kitchen Bouquet
• 1 tbsp. water
• 1 tsp. oil
• 1/4 tsp. pepper

In casserole dish, brown pork chops in hot oil on both sides. Remove and drain oil. Place chops back in dish. Place layer of beans, then potatoes. Mix water and Kitchen Bouquet and pour over layered ingredients. Add salt and pepper. Cover and cook for 1-1/2 hours at 350 degrees. If desired chicken may be substituted for pork chops.

There's just not too many things better than pork. So fire up the BBQ grill and let's get to cookin' up some Baby Back Ribs and Pork Tenderloin.