Best Pork Chop Recipes

The most important thing to remember before you attempt grilled pork chop recipes is this: This type of meat grilled has a tendency to dry quickly. Pork is a delicious grilling meat for its wonderful flavor. But, it can taste dry if overcooked. On the other hand, pork should always be cooked so that no pink color can be seen. Having that in mind, there are many ways to prepare pork on the grill that are as delicious as they are appealing in presentation. With pork, preparation is important to achieve the correct results. Grilling any meat can create a tough, dry texture is not properly prepared beforehand.

One of the simplest grilled pork chop recipes requires a simple blend of crushed garlic, lime juice and olive oil.
Lemon may be substituted if preferred for this recipe.
1-2 crushed garlic cloves (depending on your preference for stronger garlic flavor)
2 tablespoons of olive oil (extra virgin preferred)
the juice of 1 lime (or lemon as preferred)
1/3 cup water
Salt and pepper to taste
(Optional: For a bit of heat, add 1 small dried jalapeno pepper)

In a small bowl, combine lime juice, olive oil and water. Whisk until well blended. Add crushed garlic, salt and pepper. Brush pork chops until well coated. Allow to stand in a large bowl for 20 minutes. Pork may turn a slight white color from marination. Grill over low to medium heat until meat is fully cooked through.

Some grill pork chop recipes are as easy as 1-2-3:
Brush chops with olive oil to retain juices.
Add salt and pepper to taste
Grill on both sides
When pork chops are done, brush with prepared tomato sauce on each side and grill for 3-5 minutes more on each side or until slightly brown.

Another of these easy and quick grilled pork chop recipes has a down-home flavor. Yet the ingredients are simple to blend together:
1 tablespoon of spicy brown mustard
1/2 cup molasses
1/2 cup finely chopped onions
1/3 cup bacon cooked until crumbly
1 tablespoon water

Blend all ingredients in a small bowl. Grill pork chops 3 minutes. Brush with mixture. Grill over slow flame until meat is cooked through.

Grilled Pork Chops and Apples
Prepare a rub using the following ingredients:
1/8 teaspoon cinnamon
1/8 teaspoon chili powder
1/8 teaspoon cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 cup chopped fresh or dehydrated coriander (fresh preferred)
Blend all ingredients. Set aside.

Marinate Pork Chops for 20 minutes in 1/2 cup apple cider vinegar, 2 tablespoons walnut oil, 1 teaspoon sugar and 1/2 cup water. Drain pork chops but reserve the marinade.

Grilled Apples: Apples may be any baking variety preferred. Core Apples to remove seeds. Apples may be prepared with or without skin. They are prettier if you use red and greed apples with the skins on. But, either way is preferable. Dip whole apples in remaining marinade. Roll in brown sugar until lightly coated. Place on a grilling tray or foil.

Rub pork chops on both sides until a delicate color. Place chops and apples on grill, turning until thoroughly cooked through.

Ever thought about the benefits of baked pork chop recipes? Limiting fried foods can benefit the body in so many ways. Whether you are trying to loose a few pounds or lower cholesterol, limiting fried foods can assist you in accomplish your goal.

Baking pork chops is a great alternative to frying. There is less mess, less fat, less cholesterol, etc.. Most people have come around to the idea of baking fish and chicken. However, pork chops are often still fried. For some reason many people assume that a pork chop can not be tasty if it’s not fried.

Well, hold on to your kitchen mitts…..there are some really great baked pork chop recipes out there. Here is one to get you started.
Ingredients
6 -½ inch thick center cut pork chops
½ cup of dried bread crumbs (Italian breed, white bread, French bread; whichever you like.)
¾ cup of cornflakes or corn Chex
1 egg separated
1 cup of fat free evaporated milk
5 tsp of paprika
1 tsp of oregano
½ tsp of garlic powder
½ tsp of salt
½ tsp of black pepper
¼ tsp red pepper
1 tablespoon of fine parmesan cheese
1/3 tsp of olive oil

Putting It Together
Step One: Wash pork chops- (don’t forget to do this for any of your baked pork chop recipes.)
Step Two: Trim any excess fat from the pork chops.
Step Three: Only use the egg white from the separated egg. Beat egg white and evaporated milk for 1 minute.
Step Four: Place pork chops in the milk mixture and set aside. Make sure that pork chops are completely submerged in the milk mixture.
Step Five: Preheat oven to 375 degrees.
Step Six: Finely crumble bread crumbs in second large bowl.
Step Seven: Crush cornflakes until they are very fine and add to bowl.
Step Eight: Add salt, paprika, oregano, garlic powder, black pepper, parmesan cheese, and red pepper to the bowl.
Step Nine: Lightly grease a glass or metal non stick 13 by 9 inch baking dish with olive oil.
Step Ten: When oven is preheated, remove the pork chops from the milk mixture.
Step Eleven: Dip each one in the crumb and spice mixture. Coat both sides thoroughly.
Step Twelve: In a single layer, place pork chops in the baking dish
Step Thirteen: Bake for 20 minutes uncovered.
Step Fourteen: Turn pork chops and bake an additional 20 minutes.

Tips
Serve over a bed of rice or couscous. Then, add a steamed green vegetable like, asparagus or broccoli. If you want to reduce the fat content further, exchange the baking dish for a roasting pan with slats. The fat will drip through the slats and collect in the bottom of the pan. Remember, to still grease the roasting pan with olive oil to prevent sticking.

This recipe has about 250 calories and only has 65 g of cholesterol. Of course, this is just one of the many tasty baked pork chop recipes out there. Get creative, and have a healthy and tasty pork chop meal.

Looking for authentic Southern fried pork chop recipes? The best ones deliver homestyle chops that are juicy and tender on the inside, but crusty on the outside. Southern cooks have been putting pork chops on the table for decades, but you don’t have to be an expert with a cookbook full of fried pork chop recipes to get started. Here’s an easy one that will get you licking your lips for more. For extra Southern style, include the traditional rich cream gravy.

4 to 6 pork chops, about 1/2 in. thick

salt and pepper

1/4 cup vegetable oil

2 tbsp. flour

1 to 2 cups whole milk or buttermilk

1/2 tsp. browning sauce, such as Kitchen Bouquet

1/4 tsp. salt

1/8 tsp. pepper

Wash pork chops and trim the excess fat. Sprinkle the chops lightly with salt and pepper. Heat the vegetable oil in a skillet until it is hot and smoking. Brown the chops on both sides; then drain on paper towels. Pour off most of the oil, but reserve 2 tbsp. of the drippings in the skillet to make the gravy.

Add the flour to the drippings in the skillet, and stir until the mixture is smooth. Cook about 1 minute more, stirring constantly. Slowly and gradually add the milk. Cook over medium heat, stirring constantly, until thick. Stir in the browning sauce, 1/4 tsp. salt and 1/8 tsp. pepper. Add the browned pork chops to the cream gravy. Cover and cook over low heat about 45 minutes. Turn the chops a couple of times.

Many Southern fried pork chop recipes include a pinch of crushed red pepper for extra fire. You can also add garlic powder or try using a meat seasoning dry rub in place of the salt and pepper.

If you want to cook a larger number of chops, you’ll need to fry in batches. Too many chops in the skillet will lower the cooking temperature of the oil. You’ll get chops that are greasy and unevenly cooked.

You can also find healthier versions of fried pork chop recipes. Here’s one to make in the oven. It’s easy and delicious.

4 center-cut pork chops

1 egg

3 tbsp. milk

1/4 tsp. paprika

1/4 tsp. garlic powder

salt and pepper

1/2 cup seasoned breadcrumbs

cooking spray

Trim the fat from the chops. Combine the egg, milk and seasonings. Dip the chops in the egg mixture and dredge in breadcrumbs. Place chops on a rack in a pan that has been coated with cooking spray. Bake at 350 degrees for about an hour or until done, turning once.

For barbecued pork chops, just substitute a barbecue dry rub for the paprika, garlic powder, salt and pepper. When the chops are almost done, pour about a cup of barbecue sauce over them. Offer extra barbecue sauce on the side.

Serve the chops with creamed corn, mashed potatoes to soak up the extra gravy, homemade buttermilk biscuits and sliced tomatoes fresh from the garden.

Pork has been called the other white meat but in my opinion, it should be the only white meat. It has more flavor and is juicier than the white meat of any fowl. There are many ways of preparing pork and especially the center cut pork chops. One of my favorite ways of preparing center cut chops is stuffed. Following are some stuffed pork chop recipes that I enjoy making and eating

1. Stuffed Pork Chops With Veggies (serves four)

Ingredients: Four fairly large butterfly center cut pork chops, one small onion chopped small, one small bell pepper chopped small, three stalks celery peeled and sliced fine, one large carrot shredded, three large button mushroom sliced thinly, about one cup of bread crumbs or corn flake crumbs, one egg. salt and pepper to taste.

Preparation: In a bowl combine onion, pepper, celery, carrot, and button mushrooms. Mix these veggies thoroughly. Beat egg until fluffy and add to the veggie mixture. Combine thoroughly and add bread crumbs or corn flake crumbs together with salt and pepper to taste. When thoroughly mixed it should be solid and not crumbly. When you pick up a portion of this mixture you should be able to roll it into a ball.

Open the butterfly center cut pork chops and place one fourth of the mixture into the chops and close with a toothpick. This stuffed pork chop recipe can be cooked in two different ways. You can either dip in egg and bread crumbs and fry it or bake it. If you bake it be sure your oven is at 350 and the center of the chops should be about 140-160 . Be sure the pork is cooked thoroughly. This is by far my most favorite of all stuffed pork chops recipes.

1. Stuffed Pork Chops With Legumes And Nuts (Serves four)

Ingredients: Four fairly large butterfly center cut pork chops, one small onion chopped fine, one small bell pepper chopped fine, one cup black or red beans cooked, half cup walnuts or almonds chopped fine, half cup of white or dark raisins, one egg, salt and pepper to taste.

Preparation: In a bowl combine the onion, pepper, beans, nuts and raisins. Mix thoroughly. Beat the egg until fluffy and add to the aforementioned mixture mixing until everything is mixed thoroughly. Add the salt and pepper. The mixture should hold together without crumbling. The beans are the basis of this stuffed pork chop recipe and will hold all of the ingredients together. Open the butterfly chops and place one fourth of the ingredients into the chop. Close with toothpick to hold it together. Place the chops in a baking dish with has been oiled with olive oil drizzle some of the oil on top of the chops and bake in a 350 oven until done.

Variations: Instead of the beans in the second recipe you can add one cup of cooked rice either brown or white whichever you prefer. You may add other veggies into the first recipe or delete some of the veggies you do not like. Some veggies I would suggest would be: spinach, broccoli chopped very fine or finely chopped cabbage. Use your own discretion.

These stuffed pork chop recipes can be served with mashed or baked potatoes, green beans sautéed in butter with almonds. This combination will make a well balanced tasty meal that will be enjoyed by everyone.

By Kara Kelso

Pork chops can make a great meal any time of the year. Because of the wonderful flavor of pork chops, you don’t need a complicated recipe to make them absolutely fantastic.

One of my favorite pork chop recipes that I make the most often only uses about 2-3 ingredients. None are hard to find, as long as you shop at a large grocery store. Some of the smaller, home town stores may not have one or two of these ingredients.

Pork Chops in White Wine

Ingredients:
4 Pork Chops
Fennel Seeds
White Wine
Garlic Salt (optional)

Directions:
Add a good layer of white wine to the pan. Add pork chops and sprinkle with fennel seeds. Cook on Medium heat for about 5-10 minutes or until brown. Flip to cook other side and cook additional 5-10 minutes. Repeat with additional chops.

There are other variations of this recipe that include adding the optional garlic salt or mushrooms to the chops. Usually I add garlic salt for extra flavor, but this completely optional. Sometimes I’ll even add cream of mushroom soup for an extra tasty meal.

You can always get creative with your pork chop recipes, or use ones with multiple ingredients. Although some of the best recipes you will find are often the most simple.

About the Author: Kara Kelso is the mother of two, and owner of http://www.Idea-Queen.com. For more pork chop recipes and tips, visit: http://www.idea-queen.com/pork-chops.html

Article Source: http://EzineArticles.com/?expert=Kara_Kelso

By Diane Watkins

This easy pork chop recipe is a southern favorite. The pork chops are covered in thinly sliced onions and gravy, and simmered to a flavorful finish.

Choose a thicker sliced pork chop that is an even thickness throughout. Chops that are an even thickness will cook evenly with less drying.

Start the chop at a high heat to brown quickly, then finish at lower heat on the stove in the gravy. This produces a more tender and juicy chop.

Watch your heat and do not overcook. Overcooking will cause the chops to dry out. Serve this with a nice bread or biscuit to soak up the extra gravy or over rice. Excellent!

Easy Smothered Pork Chops

1 Tablespoon Oil

2 Tablespoons Butter

2 Tablespoons flour

2 cups broth, beef, chicken or a combination of the two

4 bone in pork chops, 1/2 to 3/4 inch thick

2 medium yellow onions, sliced thin

2 garlic cloves, minced (2 teaspoons)

1 teaspoon fresh thyme leaved, minced

2 bay leaves

1 tablespoons fresh parsley, minced

2 tablespoons water

salt and black pepper

1. Heat the oil in a large skillet over high heat. Season the pork chops with pepper.
2. Brown the pork chops in the oil, turn and brown the second size. When brown, transfer to a platter and set aside.
3. Reduce the heat to medium and add the butter and onions and a little salt. Cook for about 5 minutes until the onions are softened and browned.
4. Add the flour and cook, stirring until the flour is lightly browned.
5. Stir in the minced garlic and thyme and cook for a few seconds until fragrant.
6. Increase the heat to medium high. Add the broth slowly, whisking until well mixed. Add the bay leaves. Bring to a boil. Scrape the bottom of the skillet to loosen any brown bits on the bottom of the pan.
7. Return the chops to the skillet and cover them with the onion gravy.
8. Reduce the heat again to low and simmer until the pork is tender and done, about 30 minutes.
9. Remove the chops to a platter and cover with foil to keep warm. Increase the heat to medium high and cook the gravy rapidly until the sauce is reduced to a gravy thickness. Remove the bay leaves. Add the parsley. Adjust seasonings if needed with salt and pepper.
10. Pour the gravy over the chops and serve.

I hope you enjoy this traditional southern favorite easy pork chop recipe.

Do you need more quick and easy pork chop recipe ideas? Sign up for our newsletter at Quick and Easy Dinner Recipes from Easy Southern Cooking and get quick and healthy recipes delivered to your email regularly.

Are you interested in traditional southern cooking? Diane has just finished a free cookbook of her favorite southern recipes. Download Easy Southern Favorites today. These recipes are guaranteed to have them begging for more. Best of all, its free!

Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website at Easy Southern Cooking

Article Source: http://EzineArticles.com/?expert=Diane_Watkins

By Marius Bezuidenhout

Baked Pork Chops with Soy Sauce and Honey

Minimal preparation and no frying makes this one of the easiest ways of serving pork chops, for they are simply soaked in a light marinade and then baked until tender. Good with new potatoes tossed in parsley-butter and a green salad with sprouts.

Ingredients
900g-1kg pork loin chops
2 large cloves garlic
25ml soy sauce
25ml honey
50ml dry white wine
2ml ground ginger
5ml dried sage

Method
Remove rind and most of the fat from the chops and arrange to fit in glass dish suitable for both marinating and baking. Crush garlic directly over chops and rub in with back of knife. Mix remaining ingredients, pour over chops and marinate for about 4 hours at room temperature, or all day in the fridge. Turn chops occasionally while marinating. Remove dish 1 hour before baking and bake, covered, at 160ºC for 1 hour. Remove cover, turn chops and bake uncovered for another 20 minutes or until tender and juices are slightly reduced and syrupy. Ladle a spoonful over each serving. Serves about 6.

Fruited Pork Chops

Ingredients
800g pork loin chops
2-3 gloves garlic
125ml pure apple juice
25ml soy sauce
25ml brown sugar
2ml dried rosemary
Thin slices orange and apple
Brown sugar, ground cinnamon and butter

Method
Arrange chops in baking dish. Crush garlic over chops. Mix apple juice, soy sauce, sugar and rosemary and pour over. Place 1 thin slice of orange and apple on each chop. Sprinkle a little sugar and cinnamon over apple, and dot with butter. Bake, uncovered, 1t 160ºC, for 1 hour 30 minutes until tender, and liquid is slightly syrupy. Serves 4-6.

More delicious pork recipes!

Article Source: http://EzineArticles.com/?expert=Marius_Bezuidenhout

By Marius Bezuidenhout

Apple Pork Chops

Oven-baked chops with a light, non-rich gravy.

Ingredients
5-6 (750g) pork loin chops
25ml flour
2ml turmeric
2ml salt
1ml ground cinnamon
20ml oil
Onion rings
Dried apple rings, soaked (soak apple rings in water to cover, until soft)

Method
Remove rind and excess fat from chops and rub with a mixture of flour, turmeric, salt and cinnamon. Heat oil and brown chops on both sides, then arrange in a single layer in baking dish to fit without crowding. On each chop place two large onion rings and two apple rings. Sprinkle each chop with 2ml freshly chopped sage and 1ml brown sugar. Pour in apple juice at the side, then cover and bake just below centre of oven at 180ºC for about 1 hour or until cooked through. Remove chops to warm serving dish and tip juices into a small saucepan. Reduce by rapid boiling until syrupy – this takes only a few minutes – then pour over chops and serve. Serves 5-6.

Roast Pork with Orange and Port

Gently seasoned with herbs, spices and orange rind, the gravy flavoured with orange juice and a dash of port, this is a simple but rather special way of treating a leg.

Ingredients
1 x 2kg leg of pork
7ml salt
5ml paprika
5ml dry mustard
5ml ground ginger
5ml dried sage
5ml finely grated orange rind
375ml water
1 onion, chopped
250ml fresh orange juice
100ml port

Method
Remove rind from leg and score underlying fat. (The rind may be salted and roasted separately.) Wipe leg with vinegar. Mix salt, paprika, mustard, ginger, sage and orange rind and rub into the leg. Place on rack in large roasting pan. Pour in the water and add onion. Roast at 180ºC for 1 hour, then reduce temperature to 160ºC for 1 hour 30 minutes, adding more water to the roasting pan as necessary to prevent scorching. When nicely browned, cover the top loosely with foil, shiny side up. Pour the orange juice and port over, and roast for another hour, basting twice. (Total cooking time about 3 hours 30 minutes.) Remove to serving platter and leave in warming drawer for about 15 minutes before carving. The gravy should have reduced sufficiently, but may be thickened if desired. Serves about 8.

More delicious pork recipes!

Article Source: http://EzineArticles.com/?expert=Marius_Bezuidenhout

By Kara Kelso

Creating a meal with a crockpot is easy. If you have pork on hand, try these crockpot recipes for dinner!

Recipe #1 - APPLE GLAZED PORK ROAST

4 lb. pork loin roast
6 apples
1/4 cup apple juice
3 T. brown sugar
1 t. ginger, ground

Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well.

Core and quarter apples. Place apple quarters in bottom of crockpot. Place roast on top of apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well. Cover and cook on Low for 10-12 hours, until done.

Recipe #2 - BARBECUE PORK ROAST

1 pork roast (or beef)
Juice of 1 lemon
1 small onion, cut up
1 teaspoon sugar
1 bottle barbecue sauce

Cook roast covered in water (start with hot water) in crockpot overnight on low 10-12 hours. Pour off water and pull meat into shredded pieces. Saute onion in a little butter. Combine barbecue sauce, onions, sugar and juice of lemon with meat in crockpot and cook on high for 1 1/2 to 2 1/2 hours, or on low for 3 to 6 hours.

Recipe #3 - CAJUN BREW PORK N BEANS

5 cans Pork-n-Beans (2nd to smallest size)
2 8oz cans tomatoe sauce
2 onions (chopped)
6 hot links (sliced)
1/4 bottle barbeque sauce (average size)
The following are “to taste”
Worcestershire sauce
Hot sauce (I like Crystal hot sauce)
Cajun Seasonings (I like Tony Chacere’s seasonings)
Liquid smoke
Mustard
Brown Sugar

Mix all ingredients in a crockpot and crank it up to high. Let it cook all day, stirring occasionally. Can also be made on the stove top, but let it simmer for several hours stirring occasionally.

Enjoy!

About the Author: Kara Kelso is the mother of two, and owner of http://www.Idea-Queen.com. For more quick and easy recipes, visit: http://www.idea-queen.com/recipes-for-mom.html

Article Source: http://EzineArticles.com/?expert=Kara_Kelso

By Shawn Woods

There are a lot of ways that you can learn when you want to know how to cook pork. Depending on what pork recipe you like you will have to find a recipe for it. The recipe will tell you how to cook pork for that particular dish. You just need to make sure that the temperature of the pork is 160 degrees F. for it to be considered done. Here are some tips that you want to follow when you are cooking pork.

One: When you are cooking thicker cuts of meat or roast you want to make sure that you cook it for 30 minutes per pound at 350 degrees F. The time you cook it will depend on how many pounds it is so you will have to do some simple math to figure out the correct cooking time.

Two: No matter what you are cooking or how long it takes to cook it you want to make sure that the internal temperature is 160 degrees F. When you are cooking thinner cuts of pork this will happen faster than it would for thicker cuts of meat. It will also happen faster if you are cooking it at a higher temperature. For the thicker cuts of meat you will want to cook it slower and at a lower temperature. When the pork you are cooking reached 155 degrees, if you let the pork rest before you cut it, it will raise the temperature to 160 degrees and be done and ready to eat.

Three: You want to buy a meat thermometer. This will save you from trying to guess if it is done. When you are cooking pork you want to know for sure. When using a meat thermometer you will only be making a very small hole in the pork. This is a good thing because you want to keep as much juice in the meat as you can because that is what makes it succulent.

By following these three tips no matter what pork you are cooking you will be able to have delicious meat and know that you are not going to get sick because it is not done. You have to make sure that you check it before you stop cooking it because you want it to be done but not overdone. Learning how to cook pork is not hard to do it just takes some time and common sense. So when you like to eat pork you will want to take the time needed to learn how to cook it right.

For more information on How to Cook Pork try visiting http://www.askchefshawn.com/ where you will find a variety of information and resources including Recipes

Article Source: http://EzineArticles.com/?expert=Shawn_Woods