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Thick cut Pork Chops recipe

mmuch Oct 10, 2008 10:57 AM

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. yamalam RE: mmuch Oct 10, 2008 11:35 AM

    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
      mmuch RE: yamalam Oct 10, 2008 03:40 PM

      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. :)

    2. erica RE: mmuch Oct 10, 2008 11:55 AM

      These are excellent:


      1. Lambowner RE: mmuch Jun 13, 2012 04:23 PM

        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
          TorontoJo RE: Lambowner Jun 14, 2012 03:50 AM

          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: TorontoJo
            Lambowner RE: TorontoJo Jun 14, 2012 05:54 AM

            NEED the link! :) Sounds great...

            1. re: Lambowner
              TorontoJo RE: Lambowner Jun 14, 2012 05:55 AM

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


              1. re: TorontoJo
                Lambowner RE: TorontoJo Jun 14, 2012 08:52 AM

                Looks delicious, thanks!

        2. juliejulez RE: mmuch Jun 13, 2012 04:52 PM

          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. http://www.skinnytaste.com/2008/06/po...

          1 Reply
          1. re: juliejulez
            Lambowner RE: juliejulez Jun 13, 2012 05:46 PM

            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. Rich102 RE: mmuch Jun 23, 2012 10:51 AM

            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.

            1. chefathome RE: mmuch Jun 23, 2012 01:00 PM

              Thick-cut chops are made for brines. My favourite is bourbon vanilla bean. Then I grill and make a glaze to complement the brine (i.e. chipotle).

              1 Reply
              1. re: chefathome
                nofunlatte RE: chefathome Jun 29, 2012 06:39 AM

                Recipe please!

              2. chicgail RE: mmuch Jun 29, 2012 05:48 AM

                Jamie Oliver has a wonderful recipe from his Italian cookbook. that I used for a dinner party last weekend. It involves cutting a horizontal pocket in the pork chops and then stuffing them with a paste made from proscuitto, dried apricots, sage leaves and butter. Either a blender or the food processor does quick work of it. It was excellent. Sweet. Salty. Savory. All I could do to keep from licking the plate so I didn't miss any of the stuffing.

                1. DoobieWah RE: mmuch Jun 29, 2012 08:59 AM

                  Stuff 'em!

                  I am going to do this this weekend. Stuffing them with spicy pork tamales broken roughly. Rubbed with an achiote/chipotle paste and pan seared on all sides.

                  After searing, a quick fifteen minutes in a low oven and I'm eatin'.

                  I'm getting hungry just thinking about it.

                  1. Gio RE: mmuch Jun 29, 2012 10:07 AM

                    Quick Braised Pork Chops with Spring Greens and Anchovies from "Cook This Now" by Melissa Clark. I cooked these last night and they were absolutely delicious. Quick and easy too.

                    Season 1 1/2 inch pork chops in some olive oil, remove from the pan to a plate, a couple of tablespoons. Melt a couple of tablespoons of butter, then add 1 chopped shallot and 3 chopped anchovies,. Saute for about 30 seconds, add arugula and about 1/2 cup stock, return chops to pan and nestle them into the arugula. Cover and simmer 15 minutes.

                    This is my report, it's the last of several reports on the recipe. Do read the reports of those who made them before me as well, though, because several people substituted various items in the recipe but each of us had the same reaction. Loved Them.

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