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Favorite way to prepare bone-in pork chops

Looking for your favorite ways to cook bone-in pork chops.

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    1. re: ipsedixit

      MY favorite? Since I love sour things, first I brown them, then braised with sauerkraut, apples and onions...I'm having pork chops tonight also, but without bone so I'm breading them and baking them in the oven, with a sweet potato something or other, and fresh grilled corn off the cob and grilled red peppers and jalapenos.

      1. re: chef chicklet

        Ever pair pork chops with a balsamic vinegar reduction that's spiked with some wasabi (or horseradish) powder and then tempered with a bit of brown sugar? Good stuff.

    2. Over wood coals.........

      1. I like them grilled or pan seared and finished in the oven if they are thick and grilling season has passed .

        1. baked after being wrapped in bacon

          1. I'm from the south. The only way is breaded and fried with mashed potatoes and white gravy. I do brine them first.

            9 Replies
            1. re: Hank Hanover

              That sounds Texan....not Southern! Southern would be along the lines of floured and fried... with brown gravy and rice....Or maybe with a baked sweet tator, and bowl of Greens & Roots with a slab of buttered cornbread! ;)

              1. re: Uncle Bob

                Texas is the South! (faces the Alamo and crosses heart) ;-)

                Forgive him Colonel Travis... for he knows not what he says...

                1. re: Hank Hanover

                  Southern *Only* in Geographical terms.....Certainly not culturally nor gastronomically.

                  You must have missed the Southern Convention of Arts and Letters where it was decided anything west of the Sabine was not part of the South...It was an unanimous vote! Texas is Texas....Be proud of it. :))

                  1. re: Uncle Bob

                    East Texas is the 'south'. West Texas is the southwest and the rest of Texas is Texas.

                    I have been making pork chops with a sweet whiskey glaze I got from Cook's Illustrated. This recipe looks about the same:


                    1. re: John E.

                      Holy mackerel. Those sound great. Saving that one.

                      1. re: John E.

                        Don't tell me you missed the Convention too!! ~~News must travel slow!! ~~~ It's ALL Texas.. Nothing Southern about it....Well I guess it is South of Oklahoma. :)

                        1. re: Uncle Bob

                          Are you saying 30 miles west of Shreveport is not the south?

                          1. re: John E.

                            Yes.....and Shreveport is getting "iffy" as of late.....:)) Mostly just a bunch of "used to be" and "wannabes" .... Southerners are trying to cede the area to Texas for a reasonable price...or heck....just give to Arkansas .:))

                2. re: Hank Hanover

                  Smothered, with onions and garlic and served over rice. Very southern.

                3. I brine overnight (or use the marinade feature on my FoodSaver), sear, and then braise with garlic, rosemary, and white wine. I keep trying different recipes . . . and keep coming back to this one. What fun to read the recipes everyone else keeps returning to.

                  1. Thick chops are best! Braised with apples & onions, braised with sauerkraut (& opt. apples & onions), braised with red cabbage (& opt. apples & onions), braised in milk with fresh sage, baked with a gingery teriyaki glaze. If the chops are thinner, pan-grilled with a mustard wine pan sauce.

                    1. If they are THICK, you might consider brining and slow cooking...this Alton Brown recipe is very delicous BUT you need to cut back on the salt a bit...there's salt in the brine so they don't need more salt for the browning part, do consider this if you decide to try it...lovely for fall with the apples too:

                      1. If they are really thick I like to make Baked Stuffed Pork Chops, with homemade applesauce on the side.

                        If they are average thick I sometimes make Pork Chops and Apples. Brown them in a skillet in oil, then remove them and and brown some sliced onions, minced garlic, and thyme, when tender add a sliced apple and then a little chicken stock, some cider and white wine and reduce. Then add chops back in till they are heated through. Garnish with fresh parsley.

                        1. Lightly floured, browned in a hot pan with butter and peanut oil, add fresh sage, salt, pepper, and a glug of white wine...cook until temp is right but not a minute more. It also works well with apple cider. Sometimes I add a little thinly sliced onion.

                          1. You could always French them and cook them in an Apple Chipotle Coulis.

                            2 Replies
                            1. re: PotatoHouse

                              Oooooooo...I have pork chops tonight. I have apples and chipotles. The chops are nice and thick.

                              1. re: PotatoHouse

                                Why French them? Gnawing that fatty meat off the bone is one of my favorite things about eating pork chops. And I do it in public as well as in private.