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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.