Pork chops is an amazing dinnertime staple. They are quick and easy to prepare and they pair well with a variety of vegetables and flavors. Enjoy them all year-round: pan-friend, oven-grilled, a quick sauté for a no-fuss dinner or simply just frying your pork chops.
Let’s look at some great ways to make the most out of your chops and to get ample amounts of flavor without flouring them up:
This first method involves minimal seasoning before cooking them in oil. This is one recipe to get everyone eating and perhaps even talking less…you end up with a nice crisp color and tender meat. Follow these instructions for about 4 boneless pork chops:
- Begin by seasoning your pork chops using salt and your favorite seasoning. The other most important ingredient is butter. It’s not the healthiest option out there, but sometimes we can allow our toes in the comfort food pool. You will need a skillet made from cast iron for this method and you get simply beautiful results with it.
- Place the pork chops on the skillet on medium-high heating. Cook them on both sides for no more than two or three minutes. Once you’ve flipped them, make sure the meat sears and turn the heat to medium.
- Pork is able to cook on a lower temperature and it can reach its cooking goals within the 145-degree area. On a steak thermometer the chop should fall between a medium rare all the way to medium-well range. Once they’ve reached their temperature, remove them from the pan and allow the meat to rest.
- Choosing your side should be easy, but there is no way you can go wrong with a nice, creamy macaroni and cheese. You’d do well with a mustard mash and pan-seared asparagus too.
For the next cooking method, you will need the following ingredients:
- 4 – 6, 1/2” thick pork chops
- Garlic salt
- Pepper, black
- Pepper, ground red
- ½ stick melted butter
- Cooking spray
- Fresh rosemary
- Pre-heat the oven to 400 degrees, use foil to line a baking pan.
- Rinse the pork chops, dry with kitchen paper. Leave just a small amount of dampness.
- Sprinkle both sides of the pork chops with all your seasoning and rub it in to allow the flavors to soak properly. Allow them to rest on a plate.
- Pour melted butter into your baking pan, allow the butter runs across and over the tray.
- Arrange your chops on the tray and pluck some rosemary to place on the chops. Bake the chops for 20 minutes.
- Remove your chops from the oven and spray the top sides of the meat with your baking spray.
- Turn the meat over, continue to cook for another 20 minutes, until no pink is present in the meat.
Serve your pork chops with a crunchy feta, beetroot and rocket salad.
For the final method, an aromatic slightly piquant breathes new life into pork chops. A lovely sweet-sour cherry sauce blends beautifully with chops served with greens.
What you’ll need
For the cherry sauce:
- 1 Teaspoon olive oil
- 1 – 2 shallots, finely chopped
- Rock salt
- 1 Cup of Bing berries, pitted and halved
- 1/3 Cup ruby port
- 1 Teaspoon balsamic vinegar
For the pork chops:
- 1” thick pork loin chops, bone-in
- 1 ¼ Teaspoons of rock salt
- 1 Teaspoon coriander seeds, lightly crushed
- ¾ Teaspoon ground mustard
- ½ Teaspoon freshly ground black pepper
- 2 Teaspoons olive oil
- Heat your oven to 400 degrees Fahrenheit and arrange a rack in the middle.
- Begin with the cherry sauce:
- Heat the oil in a small saucepan on medium heat until shimmering. Add the shallot and season with salt.
- Cook, stirring occasionally, until softened and golden brown for about 3 minutes.
- Stir in the cherries, port and vinegar until reduced by half for about 10 minutes.
- While the sauce reduces, start cooking the chops.
- When the sauce is done, remove from heat and set aside.
- Rinse your chops and dry with paper towel. Place the salt, coriander, mustard and pepper in a small bowl.
- Mix until evenly combined.
- Rub all the spice mixture over the pork chops.
- Heat your oil in a large, oven-safe frying pan on medium heat until hot.
- Add the chops and cook until the bottoms are golden brown for about 4 minutes.
- Flip the chops over and place the pan the oven. Bake the chops until golden brown on the second side as the temperature registers as 145 degrees Fahrenheit on an instant thermometer, making sure to insert it into the thickest section of the meat, about 7 – 10 minutes in.
- Place the chops on warm plates and allow them to rest for 2 – 3 minutes before serving. Drizzle with the sauce and…voila! Dinner is served.
For a quick video guide, here's another way of frying pork chops without flour: