I Need Pork Chop Help!!

No matter what you do pan sear them before you do anything. It seals in the juices and those suckers dry out if you look at them wrong.

We made an awesome pork chop dinner recently.

Bake, BBQ, or broil pork chops

Sautee juliened green apple strips and sweet white onion in butter. They are done when slightly carmelized.

In another pan make a wine reduction sauce. we used about 1 cup red wine, 1/2 cup beef broth, fresh rosemary, a L. salt and pepper, and butter.

Put the apple and onion on top of the pork and then the reduction sauce over that. It is totally yummy!

They are never going to be very tender because they are so lean, but they can be tasty. This is super easy and is even only 3 pts on weight watchers.
1 lb pork chop
cooking spray
1.5 Tbsp teriyaki sauce(or roasted garlic teriyaki sauce if you prefer)
1.5 Tbsp cornstarch
.25 tsp. ground ginger
1 6 oz. can pineapple juice
Brown pork chops in med-high skillet coated with cooking spray (approx. 3 min. per side). Combine Teriyaki sauce, ginger, cornstarch and pineapple juice, stirring well. Add to skillet. Bring to boil, reduce heat, simmer 3 min. Serve pork shops with the sauce. I recommend making double the sauce.

If you have some NOT chopped yet... let me know... I have some FAB pork roll recipes. ((Sutffed w/ fresh fennel & sausage.... mmmmm).

ANYHOW:

How about Carribbean Sammies?

Pound the suckers out with the bumpy side of a meat mallet until about 1/4-1/2" inch thick. ((If these are 2" thick chops, cut in half, first))

Marinate for a couple of hours in a plastic bag w/
1cup OJ
1/2 cup lemon juice
1/2 cup lime juice
5-10 cloves of garlic, pressed or diced
1TBS of oregano
A splash of olive oil
A pinch of cumin

Meanwhile... prep the following:

- Grilled/Sauteed onions
- Grilled/sauteed hot or mild peppers (jalepeno or anaheim are what i use)
- A bunch of fresh cilantro, chopped
- Garlic mayo (press or mince a garlic clove, and stir it into mayo)
- Baguettes (mini)
- Pneapple and Red Beans & Rice optional

After a couple hours, pull the pounded thin chops out, springle a L. bit cinamon and a lot of salt, and panfry or broil.

Toast your baguette. Slather on garlic mayo, onions, cilantro, peppers. Add carribbean pork.
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A variation of this are
- Cuban sammies (w/ ham & mustard & stuff... I like the ones above better, different island, same concept from a nearby region)

- Cuban CordonBleu (I use bone in for these)
Butterfly the chops
Pound each half a bit
marinate
Stuff w/ ham, swiss, onions, peppers, cilantro
Bake
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Use to make a white & green chili
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Ditto. If you're making american style pork choppy pork chops... SEAR the suckers. Smoking hot pan. Sear one side, sear the other, and SEAR EACH EDGE. Don't let there be a single place the moisture and leak out of. THEN bake/ broil/ whatever. Also... DO NOT COOK HIGHER THAN 140. Use your meat thermometer (sparingly, only on 1, or the juices leak out... I do it through the fat cap, or poke a piece of garlic or mushroom into the hole) and when they're done LET THEM REST. 10 minutes. Don't poke, cut, or in any other way allow the juices to burst out via the steam. Well seared meat doesn't steam, or barely steams. It can't. The juices are trapped like a priest in confessional.

Easy yummy recipes:

Place porkchops in baking dish and put ranch seasoning on them, cover and cook 350

Place porkchops in baking dish, add salt and pepper to taste. Take 1 can cream of mushroom and somther of the porkchops. Take 1 pkg of biscuits and place them on top of the soup mixture. Bake 350 for about 35-40 min... until biscuits began to brown.

I usually use butterfly chops, but I would use thick cut for these.

I have a pork chop recipe that my kids love. First, your brown the chops. Then take a casserole dish and pour two cans of apple pie filling( sometimes I make my own) then top with the browned pork chops. On top put some stovetop stuffing. Bake at 350° for about 25 min. When you serve it you flip each portion over so that the apples are on top.

I just made them tonight and they were delicious. I first sauteed onions, a L. garlic in butter and olive oil. Then I added a bunch of chopped tomatoes. Then after this cooked a bit I poured it into a bowl. Then I added the pork chops to the pan with more olive oil and salt and pepper and browned them on both sides. Then I poured back in the tomato mixture and also added some white wine. I put the lid on and simmered it all for a while. The pork chops were very tender and very tasty with the tomato mixture on top. We also used the juice as a "gravy" on our potatoes.

I do something similar to this from a recipe they had in the back of the new york times magazine. You first saute some garlic, green onions and mushrooms. Then brown the meat and put the mushrooms back in the pan. Add cream and white wine and some grey poupon mustard (just a L.). Stir to make a sauce and simmer a while to get the pork chops nice and soft. Yum! This is also a delicious gravy but very different.

Williams-Sonoma recipes have never done me wrong! Check there for some good recipes. :) My biggest tip if your meat is dry...get a meat thermometer. I ALWAYS overcooked pork and chicken until I had a thermometer. Much better now!!

I often use Oven Fry--just following package directions--moist & yummy every time.

You will love this recipe and become a fan of pork chops. Season the chops with salt and pepper, flour them, dip in a beaton egg with 1/4 cup of water and then dip in seasoned Panco bread crumbs. Brown on each side in a L. bit of butter in a pan on the stove and wrap them in heavy duty aluminum foil. (you can wrap them all together, but do not overlap them.) Put the foil package on a shallow baking pan and bake for 45 minutes at 350 serve with any kind of potatoes you like. These are moist, crunchy and have a great flavor. Sometimes I add a L. bit of hot sauce to the egg to give them a kick.. I promise these will not be yucky. My kids who are 4 and 6 love them.

Mmmm - I'm a former vegetarian and I can say honestly, I love pork chops now!

Coat your chops in 2 tbsps of Sriracha (its a Chinese hot sauce you can find in the Asian foods aisle in your grocery store - I promise that they won't be too spicy -just nice and flavorful). Mix together 2 tbsp of brown sugar and 1/2 teaspon of garlic pwder and some salt and rub the brown sugar mixture over the pork chops. Sear them in a frying pan over medium high heat and then finish them in a 375 degree oven until they reach 160 degrees. Sooo delish!

My family's FAVORITE dinnner of all time is Amish Pork Chops & it is very simple:
- Brown the chops & place in baking dish.
- Cover with mixture of 1 can cream of mushroom soup, 1 cup ketchup, 1/2 cup water & 1 tbsp Worcestershire.
- Cover dish and bake at 375 for 2 hours.
We serve it with rice. Soooo good!

You can cook them in the crock pot with some water and BBQ sauce. mine have always turned out moist and very tender this way. orin the oven in a baking dish with some water and ranch dressing packet

Put 3 or 4 big Tablespoons of flour in a bowl. Add some garlic salt, and about a 1/2 teaspoon of curry. mix it around. Rinse off the porkchops in water, pat dry, and flop in the flour to coat both sides. Pan fry in a L. oil, about 6 minutes on each side.Cut the thickest one to check for done. (No Pink) Very tasty and moist.

I have found that marinating them for 30 minutes in anything from Itallian dressing to bbq sauce to a bottled marinade helps. I season them with Lawry's first and then put them in a baggie with marinade and let them marinade for half an our or until they are room temp. Then I broil them 4 inches from the heat for 6 - 8 minutes per side.

It's fast and really easy. If you use the thick cut, you will want to broil them longer.

Also go to the pork council webiste. Google "the other white meat" it gives you cook times and temps to make sure your pork isn't dry or overcooked. Pretty sure they have recipe's too.

I also have a fave recipe of our family's. Don't be put off by the ingredients. It tastes A LOT like apples and cinnamon which is great with pork.

http://www.food.com/recipe/pork-loin-chops-with-simple-sa...

Ok, for the pork chops you can ALWAYS slow cook them in the crock pot
Bone in - 2-4 cups of white rice (how much depends on your family) in the bottom of the crock pot - take the bone in pork, dip in milk or egg then in flower (lightly) brown in skillet with some oil just a touch (do not cook just brown) then add pork to the crock pot, sprinkle Lipton's Onion Soup Mix - add water and let cook for 2ish hours.YUM!

Crock pot again - non bone place in crock pot- no liquids fat down - pre heat your crock pot too! Cook the pork in the crock pot for a few hours - then add sweet peppers and sweet n sour sauce (kikoman's) and pinapple and broccoli if you like. Pull the pork apart with two forks (should cook 4-6hrs total) serve over rice or as sandwiches with hawain rolls.

3 ingredients (besides your chops - bone in will give the best flavor tho take a bit longer to cook)

soy sauce (we use Lachoy - just our preference)
butter/margarine - melted
Lawry's seasoning salt (or regular season salt w/a pinch of sugar - the seasoning salt I normally use has no sugar)
~~all of the abouve you use according to your own taste and how many chops you have but more soy than butter!

this works best on a grill -- we mix the butter and soy sauce in a fire-proof container (old aluminum pie tin if nothing else) and keep it on the unlit side of the grill -- keeps marinade ready!

season chops - then either brush marinade mix on all thru-out grilling or dip chops in the mixture every time you turn them (we do the dip and turn usually - and turn a couple times each side)

Fry them in a skillet then put a can of cream of mushroom soup over them. It makes like a gravy. Or buy a pkg of jack daniels marinate Mesquite and let them soak over night and cook them on the grill.

I make mine with the French's fried onions. They come in a container, usually you make them with string bean casserole. You crush them in a baggie, I add a L. bread crumbs too. I dip them in an egg mixture first then coat with the crushed fried onions and bread crumb mix. I spray a cookie sheet with pam and then after coating them put them on the sheet. Bake at 450 degrees. The cooking time really depends on how thick they are. I use boneless and sometimes they are thick so they take a L. longer. I usually bake them 30 minutes, if they are thin then they should only take 20 minutes. They are so moist and really good. I never made pork chops I liked before these, like you.

I know I'm a L. late but you said you had a lot so I thought I go for it.

Schilling has a seasoning mix with a cooking bag that is really good. Also, sometimes I coat them in flour and then brown for about 4 minutes on each side in oil. Then I take the chops out, pour out the oil, put the chops back in and pour brown gravy (I use 2 packages of gravy mix - I can't make gravy!) over the top, bring to a boil and then simmer for about 15 minutes or so. Serve with mashed potatos - very good and not dry or tough.

This is the only way my mom could get me to eat pork chops when I was L. and I still make them to this day.....sear your pork chops in a cast iron frying pan, then pour a can of cream of muchroom soup (add a can of water also) over them, then cover them and put them in the oven at 350 for an hour to two hours. Then are fork tender and taste awesome!
Good luck finding a recipe you like. Also try to find a recipe online that sounds good and try it....you never know what you might find!

I hate pork chops too but DH loves them. The only way I have gotten them to come out some what decent is to cook them with scalloped potatoes.
I sear them first. Mix up a couple of boxes of scalloped potatoes per the box directions and put the pork chops down in the potatoes (make sure the potatoes cover the chops) and bake for about 40 min. I think the instructions are on the box as well. They come out juicy and tender and by cooking them together its less work and time for me.

Hi-

I ususally season pork chops with Tony Chacere's seasoning salt and then sautee some onions and mushrooms, once the onions and mushrooms are soft, I let the pork chops fry on a med. temp until they are cooked all the way through.

You can use pretty much any spices are tasty to your palette, but I wanted to say that I ALWAYS slow-bake on around 250 for a few hours with foil over them or in a dish with a lid. I check it every half hour or so just to make sure, but this keeps the steam from evaporating, keeping them moist and yummy. You slow-cook them long enough, and they'll melt in your mouth!!!

Some of my favorite spices/side dishes are:
cumin
sauerkraut
oregano & basil
packet sauce mixes (such as mexican, mesquite, etc)

Good luck, and I hope they turn out better!!!

You got a lot of good suggestions, but if you've never cooked a moist pork chop I suggest you start off simple. Shake and Bake! Yes, seriously. Follow the directions on the box. 25 minutes in the oven. That's it!!! I think that pork gets dry because we've been trained to be so phobic about not undercooking it (old stories about people getting worms!), but realistically all you need to do is cook it just until the juices run clear and it is juicy and delicious. Test this theory using the directions on a box of shake and bake, and once you've seen that you don't have to cook the heck out of it, use the recipes provided below... especially grilled pork chops, which are phenominal!

I just made this last night and it was really tasty! My my husband, 4 yr. old and 1 yr. old all loved it. And it was easy and fast. :)

4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)
Directions

Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.

Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.

In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.

Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

From:
http://allrecipes.com/recipe/caramel-apple-pork-chops/