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Jan 9, 2008 05:43 AM

Pork Loin Chops (Boneless): Ideas


So I received some pork loin chops for christmas as part of omaha steaks delivery. They're frozen and pretty small (around 4 oz. each). Any ideas on how to cook/season these? My only experience with cooking pork is bacon and an occasional bigger full loin.


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  1. I'm sure this will get pork lovers a bit riled up, but I find that most pork these days is too lean to be grilled or fried. It just gets so tough and dry. So I actually braise mine! First, season your chops and just lightly brown them, slowly, over less than medium heat. Remove. Then, stir in some sliced onions, garlic, and apples and saute until soft. Add the pork chops back in, along with dried fruit, like apricots, prunes, dried apples. Some herbes de provence or sage is nice here. Thyme, too. Add wine and broth, maybe some juice if you have some, bring to a boil and then cover. Place in warm oven, about 325 or so, for 30-45 minutes until the chops are cooked through and moist. I usually pull them out and reduce the sauce on the stovetop.

    3 Replies
    1. re: katecm

      I agree that pork these days is too lean. I pan fried a couple of chops last night and they turned out so dry! I'm going to try the braising thing. I will add that my favorite sauce for pork is butter, dijon mustard, and aprioct jam. It's great over pork.

      1. re: GenieinTX

        That could turn into a pretty tasty braising liquid if you just add a bunch of broth to it. Then, once the chops are done, you could cook the sauce down and still have your favorite flavor without the dryness.

      2. re: katecm

        If I'm cooking from the loin, I typically brine my pork before pan-frying or roasting. Always comes out moist and delicious. I wonder, though, if the brine method can also be used on the grill. I'll have to try that on some frenched chops soon.

      3. Last night we had small pork chops with sauerkraut. I caramelized onions first, then added the kraut to cook for a few hours, as it picked up the pork and onion flavor, I added caraway seeds (about 1 T). Someone on CH had used that in one of their recipes, and it makes a big difference. I love the taste of caraway. Anyway, they were delicious and DH was pretty happy.

        1. If it were spring, I'd be quick to say, "put them on the smoker, 190-220 degrees for two hours." There's not much that tastes better... If you have to cook them inside, season them with sea salt, cracked black pepper and rosemary, wrap them in bacon and bake them at 350 for an hour. Serve them with complimentary sides, such as rosemary and garlic fingerling potatoes (quickly par boil the fingerling potatoes, cut in half, rosemary, garlic and olive oil in a pan, high heat, add potatoes).

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          1. I brine mine with a brine from Alton Brown's "I just came for the food" cookbook. Then I broil them. :)

            Alternatively, I'll bake them in the oven smothered in BBQ sauce. You just need to not over cook them and they won't be too tough or dry. I usually cut one open to see if it's still pink in the center. It usually takes about half an hour or so depending on if they were cold when I started, or room temp, and if I preheated the oven or not. And of course, how thick the slices are. :)

            1. I'll braise bone in pork chops but carefully...they're so lean they dry out easily even braised. (just braised some bone-in using Molly Stevens for braising with cabbage - very good!)

              Boneless we'll usually grill(again carefully so they don't try out). I also like to bread them and bake them(mix bread crumbs, olive oil, herbs, and dijon mustard and use this mixture to coat the chops).

              Could dice them up and use in stir fry or fried rice as well...