Give me your best PORK CHOP recipe

Anything worthy will begin with a brine.

After that it's a pat dry and let sit out until it comes up to room temp, then dust with Montreal/Quebec seasoning, into a very hot cast iron for a couple of minutes, turn, then whack it into the oven. With a very thick pork chop, I love to use my Maverick thermometer to get it done perfectly, which is just over 145 degrees or medium rare. Peeps in the know say to let it rest for at least three minutes. For me, it's a good ten or more.

I don't bother with the brine but I know some do


I do a quick sear on each side (just a normal salt/pepper/seasoning blend) then bake in the oven, time depends on size of chop

while that is baking, a butter, green onion garlic saute to start, add a fruity white wine and let that simmer

after the wine has reduced somewhat, I add a couple teaspoons of either spicy brown mustard or regular yellow mustard

reduce some more. I like to then take the chops (almost cooked, maybe 5 more minutes) drag them thru the sauce and finish again in oven for 5 minutes or so

SO prefers the sauce drizzled over after complete cooking...both ways are solid


and sorry but I don't measure anything, just kinda know what I want and such


eta: I generally will season more than what I've posted. Add whatever you may like on the season side. I use a Italian blend that I like on pork but anything can be used IMO

I wanted something a little different and followed this recipe the other day. Came out delicious.

Nice!! Keep um coming

Apple stuffed pork chops

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I use recycled bacon oil and bake battered pork chops in it

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that's an interesting twist on "shake & Bake"

got any pics?

I am such a turd

Make mashed potatoes and Green Peas.

Cook Sister Shubert rolls and make iced tea.

Season Pork Chop with salt pepper and garlic, bread it and pan fry slowly until it is done. Make gravy. Make gravy for potatoes.

Heaven as I know it.

Option #2 Bake sweet potatoes and cook pork chops exactly the same.

However, You'll want to listen to the advice of others on this because I'm an old fashoned kind of guy who thiks there is one best way to cook a porkchop - far superior to all other ways and that is to pan fry them after breading.

Pound them out to the size of a frisbee, egg wash, then light coating of bread crumbs, pan fry in olive oil, then sprinkle with garlic, parsley,lemon and Olive oil (I also add capers). Serve over diced fried or roasted potatoes.

Simple country Italian.

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Anything worthy will begin with a brine.

After that it's a pat dry and let sit out until it comes up to room temp, then dust with Montreal/Quebec seasoning, into a very hot cast iron for a couple of minutes, turn, then whack it into the oven. With a very thick pork chop, I love to use my Maverick thermometer to get it done perfectly, which is just over 145 degrees or medium rare. Peeps in the know say to let it rest for at least three minutes. For me, it's a good ten or more.

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That's pretty much it for me, but I usually only go with kosher salt/cracked pepper and maybe a dusting of smoked paprika and cayenne. I'm lucky that my farmers market has very high quality berkshire pork. I prefer a nice, thick bone in cut.

As I eat more and more good pork chops, I'm starting to think I like them more than steak.

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THAI PORK CHOPS

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Oooh, looks good! Very good, as a matter of fact.

We're kind of boring with pork chops. We either cook them on the grill or make smothered pork chops with rice and gravy. I used to do a recipe I got from John Folse's cooking show and it involved searing them and then putting them in the oven with a tomato gravy of some kind. That one is out of the rotation.