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Need quick prep for boneless pork chops please

I thawed one-inch boneless pork chops for lunch tomorrow and then something came up that will severely limit my preparation time.

Any suggestions for the quickest possible prep will be very much appreciated.

(I rarely cook pork chops so don't have much to fall back on.)

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  1. Breaded- flour, egg, bread crumbs, bake in oven.

    2 Replies
    1. re: monavano

      I often replace the egg w/ dijon mustard.

      1. re: juliejulez

        Mayo works, too, and so do creamy-style liquid salad dressings, no matter what you are breading.

    2. Thank you, monavano.

      Medium oven?

      How long?

      Would panko crumbs be good or regular soft bread crumbs?

      1 Reply
      1. re: laredo

        Panko is great, but either works. I'd season the bread crumbs, too, with whatever you enjoy. I'd do a 375 oven and cook to medium, about 20 minutes.

      2. Cut each in half, to make half-inch thick, chili basil brown sugar rub, skillet cook 7 minutes per side.


        1. Season both sides with your favorite spice blend from your pantry. Turn on your oven to 350. Heat a little oil or oil/butter in a oven proof skillet, brown the first side of the chops, flip when it has your desired crust (generally about 4-5 min) and then pop it into the oven to finish. Generally takes about 4-5 more minutes. Take out and rest while you assemble your sides or salads. I love an arugula salad with olive oil and for an easy side just a little brown rice or sautéed zucchini and onions.

          1. Pound them! I am surprised nobody suggested that. Not only will they cook faster, they'll be more tender. Saute them, with our without breading. If you choose the latter, "breading" with grated parmesan or other hard cheese obviates the need for additional salting, while providing a flavor boost. Use a non-stick pan and lower heat if using cheese. Pounded, they'll take no more than 5 minutes to saute.

              1. Thank you both very much. I did the baked version and they were good! Will try the fried version next time.

                1. Darn, I'm too late, but here's what I was gonna suggest: I love brined/grilled chops. My pork chop brine consists of 4 cups of water, 4 Tbsp of salt, 2 Tbsp of molasses, the zest and juice of a lemon, 5 minced cloves of garlic, 10 small dried bay leaves, 1 Tbsp of black pepper, 1 Tbsp of sugar, 1 small sliced onion, and 10 allspice berries crushed together with 2 cloves (that prickly little spice). Everything is put into a pot, brought to a boil, then the heat is turned off and a couple of ice cubes are tossed in to help it cool more quickly. When cool, pour the brine over the chops in ziplock bags and refrigerate.
                  I'll brine the chops overnight, and tomorrow will grill them over high heat until just cooked through. They come out really juicy and savory.