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Need the best pork chop recipe

Fresh & Easy had assorted loin chops - $1.99 / lb. So, of course I bought a 5 lb package and now have no idea how to make them. They are cut to about 1/2 inch, maybe a slightly thinner.

Bake, crock pot, skillet.... any method will do.

HELP

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  1. I like them simple. Take the chops at near room temperature. Coat with good quality breadcrumbs, salt and pepper, put in pan with butter and olive oil (hot but not smoking), brown on medium heat both sides, then reduce the heat and cook until done (I use a meat thermometer). Never fails, always popular. Key is the breadcrumbs and butter. You end up with this delicious buttery crust.

    1 Reply
    1. re: fishie

      Then dip it in applesauce ... yum!

    2. brine, season, bake, broil, or grill,

      crock pot? no thanks.

      5 Replies
      1. re: swsidejim

        ok to any method, how about you pony up a recipe?

        1. re: janetms383

          I brine the chops in cold water, salt, sugar, and the last time instead of sugar, some fresh apple cider. The length of time depending on how thick the chops are. I did my thick cut chops for 3 hours in the brine in the fridge.

          Once they had spent the time in the brine I seasoned with a homemade dry rub I have laying around(paprika, cumin, onion powder, garlic powder, oregano, yellow mustard, kosher salt, cayenne pepper, and black pepper), throw them on the hot grill, and cook until done. Juicy, porky perfection.

          1. re: swsidejim

            Yay for porky perfection! If we get the whole pig for a party next month I'll have to get piggy pointers from you.

        2. re: swsidejim

          A few hours of brining helps a lot. I've had good results with a Bobby Flay brine recipe from the FN site. Very simple _ water, kosher salt, molasses, thyme and peppercorns. The pork comes out tender and juicy.

          1. re: NYCkaren

            i agree, especially when grilling, or baking.

        3. From a similar thread:

          Pork Chops Roberto:

          • Dip chops in an egg bath, then dredge in panko w/ 1/4 cup parmesan
          • Brown both sides quickly in a hot pan with Olive oil
          • Pan into a 400 oven till done...Around 145...Don't dry'em out!

          A little wild rice, a glass of Chianti or even Pinot Gris

          1 Reply
          1. re: BiscuitBoy

            I do them similarly except I use cornflake crumbs instead of panko.

            Also I usually use buttermilk instead of egg bath.

          2. These crockpot pepper pork chops are really great...pepper as in black pepper...you brine them first. Caution: directions say to salt & pepper them after brining...do NOT do this or they'll be much too salty...but it's very tasty, we were surprised that it was so good:

            http://www.foodnetwork.com/recipes/al...

            1. Here's my favorite brine for pork chops from the Dean & Deluca Cookbook:

              http://www.deandeluca.com/recipes/rec...

              Once brined, I dry the chops, brown on both sides in olive oil, toss in a bunch of chopped garlic and fresh rosemary, add a big splash of white wine, cover, turn down the heat, and cook until almost all the liquid is absorbed. The bottom of the chops should be gloriously brown and caramelized. I turn the chops and cook just until the other side is caramelized. If it seems they're not cooked before the wine has evaporated, I just add another splash or so of wine.

              I try new pork chop recipes all the time but keep returning to this one because I like it better than any other. The brining and braising keep the chops moist, and what's not to like about garlic, rosemary, and wine? Timing depends entirely on the thickness of the chops and how well you like them done. I like a bit of pink near the bone.

              1. Thanks for some great ideas everyone.

                I'm a bit intimidated about trying to brine......... is it easy??? Is it really worth it??

                2 Replies
                1. re: janetms383

                  Couldn't be easier; totally worth it. You have to plan ahead, but once you've tried it you'll never eat unbrined pork chops again. Promise.

                  1. re: JoanN

                    I grew up on pork chops, and vowed that I would never eat them again.... dry, dry, dry..blech.

                    I have been making pork roasts and tenderloins, living happily ever after...

                    Ha......brining! Thanks guys.

                2. Personally, I like Vietnamese recipes for grilled thin pork chops.

                  3 Replies
                  1. re: Joebob

                    Joebob,

                    I love Vietnamese pork chops. Can you share your recipe? Do you use frozen chopped lemongrass? I have some in the freezer and have never tried it. Wondering how the flavor compares. Thanks.

                    1. re: bearzie

                      I use lemongrass powder. Marinate the chops overnight with fish sauce, soy sauce, sugar, lemongrass powder, garlic powder and sesame oil. Grill them and serve with thai sweet chili sauce on rice.

                      1. re: bearzie

                        The good news: frozen lemongrass powder has its uses e.g., in a dish like Indonesian beef stew, though it does loose flavor over time. The bad news: I don't have a recipe. However, shir has come to our rescue. The most important part IMO is grilling over a real fire.

                    2. My favorite pork chop method is old fashioned and ultra simple. Brine the chops, dry them well, then sear them in a hot cast iron pan. Once they have a good brown crust, reduce the heat until they're cooked through. Be sure not to overcook them - they should still be pink in the middle.

                      Remove the chops to rest, add or remove fat until you have about two tablespoons, whisk in two tablespoons of flour, and cook gently for a couple of minutes, being sure to scrape all the goodies off the bottom of the pan. Whisk in a cup of milk, continuing to scrape the bottom of the pan, and simmer until the gravy thickens. Season to taste with salt and pepper. Serve the pork chops and gravy with mashed potatoes and greens. Mmmmm, mmmmm.

                      1. I don't like brined pork chops. I use the basic recipe from The Joy of Cooking. They are definitely not dried out with this method. Equal parts butter & olive oil in a skillet on high heat. Dry the chops with a paper towel. Place the chops in a single layer in the skillet and cook for 1 minute, turn the chops and cook for 1 minute. Lower the heat to a simmer and cover the skillet. Cook for 5 minutes. Turn the chops, cover and cook for 5 minutes. Done!

                        1. If you don't have brine time (I have never tried it but want to, soon) and like things sweet-there's a recipe for Smothered Pork Chops using chopped apples, a little brown sugar and butter. Everyone loves it except my nephew, he does not like his 'apple sauce cooked in the meat' HA!!