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May 22, 2012 03:27 AM

Needed: A fabulous bone-in pork chop recipe, please!

My neighbor butchered his pig and gave us some bone-in pork chops. I am looking to do these babies justice. My family prefers pork not be breaded but other than that, they are easy to please. Do you have any knock out chop pork chop recipes?

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  1. I like Cook Illustrateds' method. You can improvise on the sauce but it is good as is, too. I found it here:

    It's for boneless but on the bone would work fine.

    1 Reply
    1. re: chowser

      Thank you for the suggestion. I went with this recipe because, although I haven't purchased a cookbook in ten years, I recently bought this one (Best Recipes). It was a big hit and it eased my guilt for "frivolous" spending!

    2. Old-school, but oh so good:
      Smothered Pork Chops

      1 T. Brown sugar
      1/2 t. salt
      1.4 t. pepper
      6 3/4" bone-in pork chops
      AP flour
      Drippings or oil, whichever you prefer (Bacon drippings lend an awesome flavor)
      1 medium onion, peeled and sliced
      1 med. green pepper, cored, seeded and sliced
      1 lemon, sliced and seeded
      water or broth
      Combine sugar, salt and pepper; rub mixture onto both sides of chops. Coat chops well w/ flour. Fry in 1/4 inch of drippings until browned on both sides; remove from skillet and set aside. Add onion and green pepper to skillet; saute until just tender. return chops to skillet. Add lemon slices and water to come 1/2 " up sides of pan. Cover and simmer over low heat 1-1 1/2 hours or until very tender, adding additional water or broth if necessary. Turn chops to coat with gravy before serving, and make sure you've got mashed potatoes or rice to hand for soaking up the rest of the deliciousness.

      1. How thick are the chops and what type of chops are they? If they are at least one inch thick Rib Chops, then I suggest a recipe that focuses on a type of bread stuffing.....or Italian Style, stuffed with cheese and Prosciutto....pounded thin, then pan fried and oven roasted with a sauce ( Valdostana ).

        1. I love the braised pork chops with sage and tomatoes from marcella hazan's essentials. Google for the recipe if you don't have the book. I recommend adding extra sage. I used this recipe with local pastured pork chops, did not brine, and they were wonderful, not dry at all.


            Don't be put off by the comments, many must be from folks who did not read the accompanying article. The recipe is an old family one, from an article about home cooking. They're great.