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Oct 10, 2008 10:57 AM

Thick cut Pork Chops recipe

Anyone have any new/inventive recipes for thick cut pork chops? I seem to make them the same way every time and am a little bored.

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  1. Am making these tomorrow night, will let you know how they come out:)

    Curious, how do you usually make them?

    1 Reply
    1. re: yamalam

      Giada's Pork Chops Pizziaola recipe is delic, but if I'm really not feeling creative, I saute onions and mushrooms and add a can of campbells creme of mushroom soup-I know, I know, sad, but my mother made it a lot so its one of those comfort things. :)

      1. Feeling this person's three year old pain tonight. Grabbed some thick cut pork chops and found almost every recipe involves apples. Not a fan of cooked apples or appley flavored savory food so I'm trying this recipe tonight from Tyler Florence:

        4 Replies
        1. re: Lambowner

          This recipe from Lidia is easy and fantastic and I make it with thick cut pork chops all the time. The sauce is amazing, so even if you make half a recipe of chops, make the full recipe of sauce.

            1. re: Lambowner

              Sheesh...this is what I get for posting at 6:30 in the morning... :)


        2. Don't have an online version but I've made this a bunch of times. I got it from my mom, no idea where she got it. Involves 6-12 hours of marinade for optimum flavor. I use the boneless pork chops from Costco, they are very thick.

          1/4 cup soy sauce
          1 tsp dijon mustard
          1 clove garlic, minced
          2 tsp fresh ginger root, minced

          Marinade for 6 hours or overnight, then dry the meat and encrust with coarse pepper. Grill (or cook on the stove).

          Also I made this last night using the boneless chops... pretty classic flavors but it was quite tasty. I used rosemary and thyme, and shallots instead of onions.

          1 Reply
          1. re: juliejulez

            I had only a couple of hours today so salted them and let them sit for an hour before making the Tyler Florence recipe using Penzy's Buttermilk dressing spice mix in lieu of the garlic and onion powder which I did not have. They were really delicious, tender and moist. They were 1+ inch bone in. A winner. When I have more time, I will try the marinade route and that one looks really great. I love pepper crusts.

          2. Another variation is to rub them with some Morton's Tenderquick (or equivalent cure), let them sit for 3-4 hours, then rinse them off and hot smoke them. I found this suggestion on a barbecue blog (Cowgirl's Country Life) and it works like a charm. You only need to get them up to an acceptable internal temperature-- too hot too long will dry them out. Basting with some lard or oil helps keep them moist, too. Two to four hours in the smoker is enough. They come out tasting (and looking) something like ham-- very good stuff.

            I've been doing these with boneless rather than bone-in, but bone-in wound probably work, although they do tend to shrink a little. Or you could bone them out and smoke the bones (uncured) for soup-- should make a good starting point for bean soup. The chops freeze well, so I do several at one time-- makes for some quick meals at a later date.