Favorite pork chop recipe?

[Anonymous]

What's your favorite pork chop recipe? Please share with a pork chop newbie.

[Anonymous]

Balsamic pork chops - you can find the recipe on epicurious. Pan seared with shallots and some balsamic vinegar and sugar to make a glaze. Good and quick!

[Anonymous]

Thanks PP!

Tonight is the night... dun dun dun.

Would love to hear others' fave recipes.

[Anonymous]

We usually eat our pork chops with just montreal steak seasoning sprinkled on top, but MIL made this recipe once, and it was great:

http://www.realsimple.com/food-recipes/browse-all-recipes/pork-chops-sauteed-apples-00100000064425/index.html

[Anonymous]

My own recipe; quick (<30min) and easy!

2T (or more to taste) crumbled bacon (I like Hormel Real Bacon Pieces when I'm in a rush, but you can make your own if you like. I do NOT like the Oscar Mayer brand. If you make your own just before making the chops, use the same pan to cook the chops in and skip the butter below.)
2 pork chops
Salt, pepper, flour
2T butter
2T olive oil
1/3 c apple cider (the thick brown stuff, not the thin clear kind that might as well be called apple juice, but also not the kind with spices added)

Dry pork chops, then coat with salt, pepper, and flour.

Melt butter and olive oil in a large skillet over just-above-medium heat.

Sautee pork chops for 3-5 min per side (depending on thickness and desired doneness; I find 4 min is almost always perfect). Remove pork chops to a plate.

Add apple cider to pan to deglaze and scrape up any stuff stuck to the bottom. Add bacon and stir until mixture thickens to a thick sauce/thin paste texture; 1-2 min. If you overthicken, just add another splash of cider.

Spoon cider-bacon mixture over pork chops and enjoy!

[Anonymous]

Anonymous wrote:My own recipe; quick (<30min) and easy!

2T (or more to taste) crumbled bacon (I like Hormel Real Bacon Pieces when I'm in a rush, but you can make your own if you like. I do NOT like the Oscar Mayer brand. If you make your own just before making the chops, use the same pan to cook the chops in and skip the butter below.)
2 pork chops
Salt, pepper, flour
2T butter
2T olive oil
1/3 c apple cider (the thick brown stuff, not the thin clear kind that might as well be called apple juice, but also not the kind with spices added)

Dry pork chops, then coat with salt, pepper, and flour.

Melt butter and olive oil in a large skillet over just-above-medium heat.

Sautee pork chops for 3-5 min per side (depending on thickness and desired doneness; I find 4 min is almost always perfect). Remove pork chops to a plate.

Add apple cider to pan to deglaze and scrape up any stuff stuck to the bottom. Add bacon and stir until mixture thickens to a thick sauce/thin paste texture; 1-2 min. If you overthicken, just add another splash of cider.

Spoon cider-bacon mixture over pork chops and enjoy!

Should have mentioned; I use boneless chops.

[Anonymous]

I like the balsamic recipe posted earlier and this one, too: http://www.bigoven.com/recipe/69622/cider-braised-pork-chops-w-sauerkraut-and-apples

[Anonymous]

Thick cut chop brined for about 12 hours before cooking (make the brine the night before and put chops in before leaving for work). This and taking them out of the pan at 135 is the trick. Flavor of brine and cooking ingredients changes but method always stays the same.

Last time we had them it was a beer brine with orange and clove and after searing them for a few minutes on each side I took them out of the pan, added onions and orange zest, sauteed until browned, added back in the chops and covered until just 135.

[ThatSmileyFaceGuy]

sprinkle with Cajun Power spice mix (tony Chachere's will do but I think that is too salty) until just about done then coat liberally with apple butter and put back in the over for another 5 minutes

[Anonymous]

OP here. I ended up going with my old childhood favorite of Shake 'n Bake! Busy week and I decided I needed something I didn't have to think about.

I am going to save these ideas to try next time, though. Thanks everyone.

[Anonymous]

ThatSmileyFaceGuy wrote:sprinkle with Cajun Power spice mix (tony Chachere's will do but I think that is too salty) until just about done then coat liberally with apple butter and put back in the over for another 5 minutes

Ooh sweet and spicy. Sounds great.

[Anonymous]

Tyler Florence's smothered porkchops.

[Anonymous]

I'm a little late to the party, but I'll offer up my recipe anyway.

It's not healthy (cheese and mayo and butter), but it's quick and easy and quite tasty:

http://allrecipes.com/recipe/simple-time-pork-chops/