Pork Chop Notes
- Bone-in means more flavor. Unless you have a specific reason, always use bone-in pork chops.
- Frenching the pork chop means to scrape the meat off the bone to create a “handle.”
- Consider a two-day brine – Boil apple cider and add sugar, salt, cloves, bay, corriander and peppercorns. Let cool, then marinate 24-48 hours. This will really enhance the flavor of your pork chops.
Basic Pork Chop
- Season 2 bone-in pork chops with salt and pepper
- Heat 2 TBL EVOO in a hot cast iron skillet
- Sear pork chops till brown
- Flip chops, then cook 1 minutes more
- Set pork chops aside on a plate
- Add minced garlic, onion, tomatoes, kalamata olives, capers and one chopped anchovy to the hot skillet.
- When softened, add pork chops back into the pan.
- Cook at 450º for 5 minutes
Quick -n Easy Pork Chop
1 TBS Vegetable oil
4 pork chops
1 can Cream of Mushroom soup
½ CU water
1. Heat oil in skillet
2. Cook chops until browned
3. Add soup and water – heat to boil
4. Cook for 10 minutes
This is also good with other soups:
– Roasted Garlic and herbs
– Onion Souop
Basic Fancy Pork Chop
- 2 (bone-in) pork chops, 1 inch thick (with pockets for stuffing)
- BRINE – Let soak in brine overnight
- 1/2 C orange juice
- 1 TBL Worcestershire
- 1/4 C white vinegar
- 2 TBL sugar or Karo syrup
- 1 TBL butter
- 2 TBL onion, finely chopped
- 1 apple, finely chopped
- 2 TBL water
- 1 tsp celery – finely chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- DREDGE INGREDIENTS
- 2 eggs – beaten
- 1/2 C flour
- 1/2 C bread crumbs
STEP BY STEP
- Mix brine in a baggie. Marinate pork chop overnight, or at least 6 hours.
PREPARE YOUR MEAT
- When you are ready to cook, drain baggie and pat pork chop dry
- Put pork chops in freezer to firm up
- Heat oven to 350 degrees.
CREATE YOUR STUFFING
- Place butter in saucepan and saute onions in large skillet
- Add apple and celery and saute 1 minute
- Add all remaining stuffing ingredients to skillet
STUFFING YOUR PORK CHOP
- Remove pork chops from freezer and cut a pocket in them
- Fill pork chops with prepared stuffing.
- Fasten edges with wooden picks.
COAT YOUR PORK CHOP
- Dip pork chop in egg, then flour, then again in egg, then in bread crumbs
- Place stuffed chops flat side down in single layer on top of a draining rack in a shallow baking pan
- Cover pan tightly with foil.
- Bake in moderate oven at 350 degrees about 1 hour.
- Uncover and continue baking another 30 minutes
- Serve with cinnamon apple wedges or hot spiced applesauce
Braised Pork Chop
You can also use this recipe with ribs.
- 4 pork loin or rib chops, about 1/2 inch thick
- 1 teaspoon salt
- 1/4 tsp. pepper
- 1/4 cup pineapple juice, apple juice or water (Try a can of pineapple slices)
STEP BY STEP
- Cook pork chops over medium heat until brown: drain. Sprinkle with salt and pepper. Reduce heat; pour juice on pork. Cover and simmer untildone, 20 to 25 minutes.
- My special touch with this recipe is to place pineapple slices on the chops and leave them while they simmer. I also salt and pepper to taste.
- This recipe comes from a 30 year old Betty Crocker cookbook, so there’s no calorie information.
Use Grandpa's Thunder Powder, Arghh Powder, or other. for a dry rub, and coat liberally.
Fig-Stuffed Pork Chop
1 clove garlic
1 tsp Dijon
¾ cu beef stock
½ cu red wine
t tbl corn starch
1. Halve figs, cut off ends, puree in chopper
2. Add scant sugar, salt/pepper, 1 tsp rosemary (some liquid).
3. With boning knife stick into middle to create pocket, w/ pastry bag inject stuffing.
4. Sear in hot oil 7-8 minutes, toast mustard seed in pan.
1. 1 tbl oiol, 1 shallot, 1 clove garlic, ¾ beef stock, ½ cu red wine, 1 tsp Dijon, salt/pepper. Reduce/whisk, add 1 tbl cornstarch to thicken, 1 tbl butter.
Top w/ chives, rosemary, mustard seed
Pork Chop with Mushroom Stuffing
2 tsp olive oil
2 TBS green onions
4 oz mushrooms (coarsely chopped)
2 tsp fresh rosemary or oregano
pinch of salt & black pepper
2 TBS Worcestershire sauce
2 pork chops WITHOUT marbeling
1. Saute green onions
2. Add mushrooms and spices – cook 3-5 minutes
3. Make a pocket in each pork chop – Cut into, but not through
4. Spoon stuffing mixture into pork chop
5. Secure with wooden toothpicks
6. Grill as usual
7. Remove toothpicks before serving
Variations: Use brown crimini mushrooms for better mushroom flavor
Grandpa’s Stovetop Pork Chop
This is great for when you are on vacation and only have a skillet.
2 pork chops, 1 inch thick
1 Granny Smith apple (peeled, cored, diced)
1/2 small onion (sliced very thin)
1 tsp grated ginger
a few shakes allspice
a few shakes cayenne
1 CU appled cider
3 TBL brown sugar
1/8 tsp. Pepper
1. Brine the pork chops (soak in salt water 1 hour)
2. Heat oil in dutch oven to smoke point
3. Put pork chop in and cover – cook 3 minutes
4. Flip pork chop – cook 3 more minutes
5. Remove pork chop from pan, cover with foil, set aside – let rest
– PREPARE SAUCE
6. Put onions into hot pan for two minutes
7. Add diced apple pieces – cook five minutes
8. Add all dry spices – cook three minutes
9. Add apple cider – cook until reduced and slightly thickened (about 5 minutes)
10. Dump any pork chop drippings back into pan and mix
Variations Serve with steamed asparagus
Notes Serve with cinnamon apple wedges or hot spiced applesauce