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The best Pork Chops recipes - 180 recipes

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Pork chops go to a new level when served with this Beurre Blanc sauce

  • BEURRE BLANC SAUCE:
  • 2 large thick (about 2”) bone-in pork chops
  • 2 tablespoons coconut oil (or your choice)
  • 2 tablespoons butter
  • 1 tablespoon sea salt
  • 1 teaspoon coarse ground pepper
  • 1 tablespoon oil
  • 3 tablespoons shallots, chopped
  • 2 tablespoons balsamic vinegar
  • 1 cup white wine (I used chardonnay.)
  • 6 chopped cold butter cut into chunks
  • 1/4 cup fresh Italian parsley, finely chopped (optional)
4.6/5 (11 Votes)

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Combine flour, salt and pepper on a plate

  • 1/3 cup flour
  • Salt and pepper to taste
  • 3 tablespoons Dijon mustard*
  • 1 to 2 tablespoons water
  • 3/4 cup panko bread crumbs
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 4 (5- to 7-ounce) center-cut bone-in pork chops
  • 2 to 3 tablespoons canola oil*
4.4/5 (29 Votes)

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1.Whisk shallots, brown sugra, fish sauce

  • 2 small shallots, finely chopped
  • 2/3 cup light brown sugar
  • 1/2 cup fish sauce
  • 4 tbsp. rice vinegar, unseasoned
  • 1/2-1 tsp ground black pepper( I use a tsp)
  • 4-6 1" thick bone-in pork chops (for 4 chops,the package should weight about 2 1/2 pounds)
  • 1 tbsp vegetable oil or extra virgin olive oil
  • limes halves for serving
4.6/5 (13 Votes)

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Pre-heat oven to 400 F Place pork chop in roasting pan

  • package of thin cut pork chops (4 or 5 - around one pound)
  • Duck Sauce (found in Chinese section of store
  • Pineapple tidbits 1 4 oz cup
  • salt and pepper to taste
4.1/5 (38 Votes)

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1. Pat Pork chops dry with paper towels

  • 6 smoked bone in pork chops( 1/2 inch thick)
  • 1 tsp dry mustard
  • 1 tbsp light brown sugar
  • 1 tbsp bourbon
  • 2 tbsp water
  • 1 tbsp olive oil
4.5/5 (20 Votes)

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These “fall off the bone” pork chops are fork tender and incredibly moist

  • 4 8 to 10 ounce bone-in pork chops (or one per person)
  • 3 Tablespoon canola oil
  • 1 medium-sized yellow onion, diced
  • 3 cloves of garlic, minced
  • 1 can condensed cream of onion or mushroom soup
  • 1 1/2-2 cans chicken or vegetable stock (use the soup can to measure)
  • 1 teaspoon Worcestershire sauce
  • salt & pepper to taste
4.1/5 (24 Votes)

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Recipe courtesy of Tyler Florence

  • 1 cup all-purpose flour
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 1 teaspoon cayenne
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 pork chops, 3/4-inch thick, bone-in
  • 1/4 cup olive oil
  • 1 cup chicken broth
  • 1/2 cup buttermilk
  • Chopped fresh flat-leaf parsley, for garnish
4.3/5 (30 Votes)

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People tend to be put off when it comes to cooking pork chops, thinking that if you undercook them, you’ll get tr...

  • For the pork chops:
  • 1 tsp of Olive Oil
  • 1 Clove of Minced Garlic
  • 2 Bay Leaves
  • Leaves from 3 Springs of Thyme
  • 3 tbsp of Balsamic Vinegar
  • 1 Cup of Coke
  • 4 Pork Chops (about 150g each)
  • For apple & potato mash:
  • 500 g of Potato (scrubbed and washed)
  • 2 Granny Smith Apples (peeled & cores removed)
  • 1/4 Cup of Milk
  • 1/4 Cup of Thickened Cream
  • 50 g of Softened Butter
  • 3 Garlic Cloves
  • 1 tbsp of Cider Vinegar
  • Olive Oil
  • Salt & Black Pepper
4.5/5 (17 Votes)

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Brine these pork chops in vinegar, brown sugar, and cayenne the night before cooking to seal in flavor

  • 1/4 cup apple cider vinegar
  • 1/4 cup light brown sugar, packed
  • Kosher salt
  • 2 cloves garlic, smashed
  • 1 teaspoon dried sage
  • 1/8 teaspoon cayenne pepper
  • 6 bone-in pork chops (1 inch thick; about 3 pounds)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1/4 cup whole milk
  • 2 tablespoons fresh parsley, chopped
  • Freshly ground black pepper
4.4/5 (8 Votes)

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Nutrition Information Per serving: 313 cal; 10g total fat (3g sat); 95mg chol; 258mg sodium; 17g carb; 3g fiber; 39

  • FOR THE PORK CHOPS, MIX:
  • 2 Tbsp. olive oil
  • 2 Tbsp. minced fresh garlic
  • 1 Tbsp. chopped fresh thyme
  • 1 Tbsp. chopped fresh rosemary
  • 1 Tbsp. smoked paprika
  • Pinch of cayenne pepper
  • 4 bone-in pork chops (6 oz. each)
  • Salt and black pepper
  • .
  • FOR THE SALSA, COMBINE:
  • 2 cups diced fresh pineapple
  • 1 cup diced red bell pepper
  • 1 ⁄4 cup chopped scallions
  • 2 Tbsp. diced red onion
  • 1 ⁄4 cup pitted kalamata olives, halved
  • 1 Tbsp. capers
  • 1 Tbsp. seeded and minced jalapeño
  • 1 Tbsp. minced fresh cilantro
4.2/5 (14 Votes)

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1.Preheat oven to 400 degrees F

  • 4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup Panko*
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 tablespoons unsalted butter
  • For the lemon basil cream sauce
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, or more, to taste
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup freshly grated Parmesan
  • 1/4 cup basil leaves, chiffonade
  • Zest of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
4.4/5 (14 Votes)

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Served with a mustard sauce

  • # 2 pounds pork chops
  • # 1 egg
  • # 2 tablespoons to 3 tablespoons of water
  • # 1/4 cup flour
  • # 1/4 teaspoon garlic powder
  • # 1 1/2 teaspoons thyme
  • # 1/2 teaspoon cayenne pepper
  • # 2 teaspoons mustard
4.6/5 (12 Votes)

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