Come on, no one wants to be stuck with hard, dry-out pork chops. And if you have ever had the misfortune of sitting down to one of those, you’ll understand what I’m talking about. Good news: you won’t have to go through that horror. With these recipes, you’re going to be cooking nicely tender, juicy pork chops every time. Don’t worry about it just do the simple steps, and you’re good to go.
All of these dishes are designed to give you basic, simple pork chop dinner dishes. You can be a novice or an old pro, and regardless, you’ll discover something here that will amaze your palate.
1. One Pot Southern Pork Chop Dinner
Yes, just think about it: Southern comfort food minus all the ado. That is what this one pot dinner is all about. Sear the pork chops, add some vegetables and spices, and let it simmer. Voila. No fuss steps. Just very soft pork chops, and all the food simmers in one pot, so less for you to clean. And on top of it, this one takes only 10 minutes perfect for one of those hectic weeknights when you are too hectic to make a fancy meal.
2. Sweet and Spicy Glazed Pork Chops
Maple-Mustard Glazed Pork Chops
This recipe delivers flavorful boneless pork loin chops glazed with a sweet and tangy maple-mustard sauce. The chops are seasoned with a savory spice rub, seared to perfection, and then finished in the oven, ensuring a juicy interior and a delicious crust.
Equipment
- 1 Large Oven-Safe Skillet Essential for searing and finishing in the oven.
- 2 Small Mixing Bowls One for the rub, one for the glaze.
- 1 Whisk For combining glaze ingredients.
- 1 Measuring Spoons Set For accurate spice and liquid measurements.
- 1 Tongs For safely handling hot pork chops.
Ingredients
Main
- 0.25 cup lightly packed brown sugar
- 1 tablespoon fresh-ground black pepper
- 0.5 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 4 6 ounce boneless pork loin chops
- 0.25 cup pure maple syrup
- 2 tablespoons spicy brown mustard
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, combine brown sugar, black pepper, salt, onion powder, and paprika to create the spice rub.
- Pat the pork chops thoroughly dry with paper towels, then generously coat both sides of each chop with the prepared spice rub.
- Heat a large, oven-safe skillet over medium-high heat.
- Once hot, carefully place the seasoned pork chops in the skillet and sear for 2-3 minutes per side until a golden-brown crust forms.
- While the chops are searing, whisk together the pure maple syrup and spicy brown mustard in another small bowl to make the glaze.
- Once seared, brush a generous amount of the maple-mustard glaze over the top of each pork chop in the skillet.
- Transfer the skillet directly to the preheated oven.
- Bake for 10-15 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C) when measured with a meat thermometer.
- Remove the skillet from the oven, transfer the chops to a cutting board, tent loosely with foil, and let them rest for 5 minutes before serving.
Notes
1. For incredibly tender and juicy pork chops, consider a quick brine (15-30 minutes) before patting them dry and applying the rub. This helps retain moisture during cooking. 2. A proper sear on the skillet creates a flavorful crust; don’t overcrowd the pan. Finishing in the oven ensures the chops cook through evenly without drying out. 3. Always use a meat thermometer to reach an internal temperature of 145°F (63°C) for perfect medium-cooked pork. 4. Allow the chops to rest for at least 5 minutes after cooking; this redistributes the juices, resulting in a more tender bite. 5. Adjust the maple-mustard ratio in the glaze to suit your preference for sweetness or tang.
Sweet and spicy combos are where it’s at. This recipe takes boneless pork chops, covers them in a mix of brown sugar, cayenne, garlic, and paprika, then cooks them up until that sugar turns into a beautiful, caramelized glaze. It’s the perfect balance of sweet and heat, and you’ll be licking your fingers after every bite.
3. Easy Creamy Pork Marsala
Pork chops smothered in a rich, creamy mushroom sauce? Yes, please. The earthiness is from this Marsala wine, and the creaminess of the sauce gives everything an opulent but not too opulent taste. This is a bit fancy, I acknowledge, but don’t worry, it’s still easy to prepare. It’s great if you must impress but do not have all day to cook.
4. Baked Pork Chops in Dijon Cream
Pork Chop and Corn Stuffing Bake
This hearty bake features tender boneless pork chops nestled atop a savory corn and herb stuffing base. Cream of celery soup binds the stuffing, while a sweet and tangy brown sugar and Dijon glaze coats the pork, creating a comforting and flavorful one-dish meal perfect for a family dinner.
Equipment
- 1 Baking Dish 9×13 inch or similar casserole dish
- 1 Large Mixing Bowl
- 1 Small Bowl For mixing glaze
- 1 Chef’s knife
- 1 Cutting Board
Ingredients
Main
- 1 1/2 cups herb seasoned stuffing mix
- 1 10 1/2 ounce can cream of celery soup
- 1/2 cup corn
- 1 small onion finely chopped
- 1/4 cup finely chopped celery
- 4 boneless pork chops 3/4 inch thick
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the herb seasoned stuffing mix, cream of celery soup, corn, finely chopped onion, and finely chopped celery. Mix thoroughly until all ingredients are well incorporated and the stuffing is evenly moistened.
- Spread the prepared stuffing mixture evenly into a 9×13 inch baking dish or a similar sized casserole dish.
- In a small separate bowl, whisk together the brown sugar and Dijon mustard until smooth and well combined to create the glaze.
- Pat the boneless pork chops dry with paper towels and season them lightly with salt and pepper on both sides.
- Arrange the seasoned pork chops in a single layer over the top of the stuffing mixture in the baking dish.
- Evenly spoon or brush the brown sugar-Dijon glaze over the top of each pork chop.
- Bake for 25-30 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the stuffing is heated through and lightly browned.
- Carefully remove the baking dish from the oven. Tent the dish loosely with aluminum foil and let the pork chops rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring tender pork.
- Serve hot, directly from the baking dish.
Notes
To elevate this dish, consider quickly searing the pork chops in a hot skillet for 2-3 minutes per side before baking. This develops a rich crust and locks in juices. For the stuffing, a splash of chicken or vegetable broth (1/4 to 1/2 cup) can improve moisture and texture, preventing it from drying out. Ensure onion and celery are very finely chopped to blend seamlessly. When mixing the brown sugar and Dijon, taste and adjust to your preference – a touch of apple cider vinegar could brighten the glaze. Be mindful of baking time for the pork chops; they are thin and can overcook quickly. Aim for an internal temperature of 145°F (63°C) and allow them to rest. Garnish with fresh parsley for color and aroma.
Dijon mustard divine. By baking your pork chops in this rich, tangy Dijon cream sauce, you introduce a rich, whole new level of flavor. The pork is practically fall apart tender and the sauce has just the right zip. Easy, but elegant enough for guests. And don’t fret, just a few ingredients no messing around.
5. Slow Cooker Pork Chops with Gravy
Slow Cooker Pork Chops and Gravy
This recipe yields tender, flavorful pork loin chops cooked slowly to perfection, bathed in a rich, savory gravy. It’s a comforting and relatively hands-off main course, ideal for a hearty family meal with minimal fuss, ensuring succulent results every time.
Equipment
- 1 Slow Cooker
- 1 Large Skillet For browning pork chops
- 1 Whisk For making gravy
- 1 Shallow dish For dredging pork chops
- 1 Measuring Cups and Spoons
Ingredients
Main
- 3/4 cup all-purpose flour
- 1 teaspoon seasoned salt
- 3/4 teaspoon ground mustard
- ½ teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 6 4 ounce boneless pork loin chops
- 2 tablespoons oil
- 3 cups chicken broth
Instructions
- In a shallow dish, combine the all-purpose flour, seasoned salt, ground mustard, garlic powder, paprika, and black pepper, mixing well.
- Dredge each boneless pork loin chop thoroughly in the flour mixture, ensuring an even coating on all sides.
- Heat the oil in a large skillet over medium-high heat. Sear the dredged pork chops for 2-3 minutes per side until beautifully browned.
- Carefully transfer the browned pork chops into the slow cooker.
- Pour the chicken broth into the slow cooker, ensuring it covers the pork chops partially.
- Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the pork chops are very tender.
- Once cooked, remove the pork chops from the slow cooker and set aside, keeping them warm.
- Pour the cooking liquid from the slow cooker into the skillet. Bring to a simmer over medium heat.
- In a small bowl, whisk 2 tablespoons of the reserved flour mixture (or fresh flour/cornstarch slurry) with a few tablespoons of cold water until smooth; gradually whisk this into the simmering liquid.
- Cook, whisking constantly, until the gravy thickens to your desired consistency. Taste and adjust seasoning as needed, then serve the gravy over the pork chops.
Notes
Browning the pork chops before slow cooking is crucial for developing deep, rich flavor through the Maillard reaction. Don’t overcrowd the pan; brown in batches if necessary. After browning, deglaze the skillet with a splash of the chicken broth to capture all those flavorful browned bits, adding them to the slow cooker for a more robust gravy. For the gravy, ensure you whisk continuously to prevent lumps. If the gravy isn’t thick enough, a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) can be added gradually while simmering. Taste and adjust seasoning before serving; a touch of fresh herbs like thyme or rosemary can elevate the dish.
If you are a fan of set it and forget it dinners, this is going to be your new favorite. Place the pork chops in the slow cooker, toss in some ingredients, and leave it alone. A couple of hours later, you have extremely tender pork and a great rich, full-flavored gravy. It’s great for the nights when you don’t feel like doing much and just want to put everything in a pot and forget it until dinnertime.
6. Herb Lemon Baked Pork Chops
Cauliflower adn Goat Cheese Gratin
This recipe creates a comforting cauliflower gratin, featuring tender florets enveloped in a rich and creamy three-cheese sauce, blending Monterey Jack, tangy goat cheese, and sharp Parmesan. Baked until golden and bubbly, it’s a hearty and satisfying vegetarian dish perfect as a main course or a luxurious side.
Equipment
- 1 Baking Dish A medium-sized gratin or casserole dish (approx. 9×13 inch) is ideal.
- 1 Saucepan Medium-sized for preparing the cheese sauce.
- 1 Whisk Essential for smooth, lump-free cheese sauce.
- 1 Cutting Board
- 1 Chef’s knife
Ingredients
Main
- tablespoon unsalted butter plus more for the baking dish
- 2 -3 cups whole milk
- 2 tablespoon flour
- 1 ½ cup Monterey Jack cheese grated
- 6 oz. herbed goat cheese cut in small pieces
- ½ cup Parmesan Cheese
- Salt and pepper
- 1 head of cauliflower cut into florets, and each florets cut in half
Instructions
- Preheat your oven to 375°F (190°C) and lightly butter a medium-sized baking dish.
- Cut the head of cauliflower into florets, then halve each floret. Blanch or steam the cauliflower until tender-crisp, about 5-7 minutes; drain well.
- In a medium saucepan, melt 1 tablespoon of unsalted butter over medium heat. Add 2 tablespoons of flour and whisk constantly for 1-2 minutes to form a pale roux.
- Gradually whisk in 2-3 cups of whole milk, a little at a time, ensuring the mixture remains smooth and lump-free until a thick, creamy bechamel sauce forms.
- Remove the saucepan from the heat. Stir in 1½ cups of grated Monterey Jack cheese and the 6 oz. of herbed goat cheese (cut into small pieces) until fully melted and smooth. Season generously with salt and pepper to taste.
- Arrange the blanched cauliflower florets evenly in the prepared baking dish.
- Pour the warm cheese sauce evenly over the cauliflower, ensuring all florets are well coated.
- Generously sprinkle ½ cup of Parmesan cheese over the top of the gratin for a golden, crispy crust.
- Bake in the preheated oven for 20-25 minutes, or until the gratin is bubbly, and the top is golden brown and caramelized.
- Remove from the oven and let the gratin rest for 5-10 minutes before serving to allow the sauce to set slightly.
Notes
For a truly exceptional gratin, ensure your cauliflower is tender-crisp, not mushy, after blanching; it will finish cooking in the oven. When making the bechamel base, cook the flour and butter (roux) for at least a minute to eliminate any raw flour taste before gradually whisking in the milk. Adding a pinch of freshly grated nutmeg to the cheese sauce will elevate its flavor, a classic French touch for creamy sauces. To enhance the crust, consider mixing a small amount of panko breadcrumbs with the Parmesan cheese before sprinkling on top. Always taste and adjust seasoning of the cheese sauce before pouring over the cauliflower.
Sometimes you need something light and refreshing. These lemon and herb baked pork chops are just that. They have a hint of lemon and the herbs add freshness. It’s a bit of springtime, after all, and it’s perfect for one of those moments when you think you need something lighter but still with great flavor. Serve it up with some rice or roasted vegetables, and you have a healthy and nutritious meal.
7. Skillet Braised Pork Chops
Skillet Braised Pork Chops
This recipe features succulent bone-in pork chops seared to perfection, then braised in a rich, flavorful sauce. The sauce, a delightful blend of chicken broth, Dijon mustard, balsamic vinegar, brown sugar, and Worcestershire, infused with aromatic onions, garlic, and thyme, yields tender, savory pork chops ideal for a hearty meal.
Equipment
- 1 Large Heavy-Bottomed Skillet Preferably cast iron or stainless steel, with a lid for braising
- 1 Tongs For searing and handling hot pork chops
- 1 Chef’s knife For chopping onions and mincing garlic
- 1 Cutting Board For prepping ingredients
- 1 Measuring Spoons and Cups For precise ingredient measurements
Ingredients
Main
- 3 tablespoons olive oil divided or as needed
- 4 bone-in pork chops
- Kosher salt and freshly ground black pepper
- 2 teaspoons chopped fresh thyme
- 1 cup diced onions
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 2 tablespoons balsamic vinegar
- 3 tablespoons light-brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- Pat pork chops dry with paper towels and generously season both sides with kosher salt, freshly ground black pepper, and chopped fresh thyme.
- Heat 2 tablespoons of olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
- Sear the seasoned pork chops in batches (if necessary to avoid overcrowding) for 3-5 minutes per side, until deeply golden brown. Remove chops from the skillet and set aside.
- Reduce heat to medium, add the remaining 1 tablespoon of olive oil (if needed), and sauté diced onions in the same skillet until softened and translucent, about 5-7 minutes.
- Add minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn.
- Pour in chicken broth, Dijon mustard, balsamic vinegar, light-brown sugar, and Worcestershire sauce. Stir well, scraping up any browned bits from the bottom of the skillet to deglaze. Bring the sauce to a gentle simmer.
- Return the seared pork chops to the skillet, nestling them into the sauce. Ensure they are partially submerged.
- Cover the skillet and reduce heat to low. Braise for 20-30 minutes, or until the pork chops are very tender, flipping halfway through for even cooking.
- Remove the pork chops from the skillet. If the sauce is too thin, increase the heat to medium-high and simmer uncovered for a few minutes until it thickens to your desired consistency.
- Serve the braised pork chops immediately, spooning the rich sauce generously over them.
Notes
Achieving a perfect sear on the pork chops before braising is crucial for deep flavor and color; ensure the skillet is hot and avoid overcrowding the pan. Bone-in chops provide more flavor and moisture during the long braise. For the braising liquid, the combination of Dijon, balsamic, brown sugar, and Worcestershire creates a beautifully balanced sweet-tangy-savory profile – taste and adjust seasoning before adding the chops back. Braising time will vary based on chop thickness; aim for tender but not falling apart. Always rest the pork chops briefly after cooking to allow juices to redistribute, ensuring maximum succulence.
This one takes a little more time, but trust me, it’s worth it. Braising your pork chops in a flavorful liquid makes them incredibly tender. The slow cooking breaks down the fibers, and the result is melt in your mouth pork that’s bursting with flavor. If you’ve got a little extra time, this one’s a game changer.
8. Grilled Hawaiian Pork Chops
Grilled Hawaiian Pork Chops
This recipe creates flavorful Hawaiian pork chops by marinating thick-cut chops in a sweet and savory blend of pineapple juice, soy sauce, vegetable oil, onion, garlic, and brown sugar. Grilling brings out a smoky char, and grilled pineapple slices add a sweet, tangy balance to this main course.
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Shallow dish or resealable bag for marinating
- 1 Grill charcoal or gas
- 1 Tongs
Ingredients
Main
- 1 can pineapple slices
- 1/2 cup soy sauce
- 1/3 cup vegetable oil
- 1/4 cup minced onion
- 2 cloves garlic minced
- 1 tablespoon brown sugar
- 6 pork chops each 1-inch thick
Instructions
- Drain the can of pineapple slices, reserving 1/2 cup of the juice in a large mixing bowl.
- To the reserved pineapple juice, add the soy sauce, vegetable oil, minced onion, minced garlic, and brown sugar. Whisk thoroughly until the brown sugar is completely dissolved.
- Place the 1-inch thick pork chops into the marinade, ensuring each chop is fully coated. Cover the bowl or transfer the chops and marinade to a resealable bag.
- Marinate the pork chops in the refrigerator for a minimum of 2 hours, ideally 4 hours, or up to overnight for maximum flavor.
- Approximately 30 minutes before grilling, remove the marinated pork chops from the refrigerator to bring them closer to room temperature.
- Preheat your grill to medium-high heat. Once hot, lightly oil the grill grates to prevent sticking.
- Place the marinated pork chops on the preheated grill. Grill for 4-6 minutes per side, or until distinct grill marks appear and the internal temperature reaches 145°F (63°C).
- During the final few minutes of cooking, place the drained pineapple slices directly on the grill grates. Grill for 1-2 minutes per side until they are lightly charred and caramelized.
- Remove the pork chops and pineapple from the grill. Place the cooked pork chops on a clean plate and tent loosely with foil. Let them rest for 5-10 minutes before serving.
Notes
Marination is key for flavor penetration and tenderization; aim for the full 4 hours, or even overnight if possible. Ensure pork chops are consistently 1-inch thick for even grilling and to prevent drying out. Begin with medium-high heat for a good sear, then adjust to medium-low to cook through to an internal temperature of 145°F (63°C). Grilling the pineapple slices separately enhances their sweetness and adds a beautiful caramelization, complementing the savory pork perfectly. Always rest the cooked pork chops for 5-10 minutes to allow juices to redistribute, ensuring a tender and moist result.
If you want to get a little more exotic, try these grilled Hawaiian pork chops. Sweet pineapple, juicy pork, and the slightest taste of the char on the grill that just makes everything taste so good. And the best part? You can have this entire meal prepared on the table in about 30 minutes. Tropical, quick, and tasty.
9. Saucy Brown Sugar Baked Pork Chops
Saucy Cherry Meatballs
This recipe creates savory-sweet cherry meatballs, combining ground beef and pork sausage with a unique, tangy cherry sauce. Perfect as a crowd-pleasing appetizer or a versatile main course, these meatballs offer a delightful blend of rich meatiness and vibrant fruit flavors, making for a memorable dish.
Equipment
- 1 Large Mixing Bowl
- 1 Baking Sheet With a rack for even cooking
- 1 Large Saucepan or Dutch Oven
- 1 Whisk
- 1 Meat Scoop or Cookie Scoop For uniform meatballs
Ingredients
Main
- 1/2 cup milk
- 1 tablespoon soy sauce
- 7 slices bread crust removed and cut into 1/2-inch cubes
- 1 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 1/2 pound lean ground beef
- 1/2 pound bulk pork sausage
- 1 8 ounce can water chestnuts, drained and chopped
- CHERRY SAUCE:
- 1 21 ounce can cherry pie filling
- 1/3 cup apple juice
- 1/4 cup cider vinegar
- 1/4 cup steak sauce
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a rack.
- In a large bowl, combine the milk and 1 tablespoon soy sauce; add the bread cubes and let soak for 5-10 minutes.
- Add garlic salt, onion powder, lean ground beef, bulk pork sausage, and chopped water chestnuts to the soaked bread.
- Gently mix the ingredients until just combined, being careful not to overmix, then form the mixture into 1-inch meatballs.
- Place the formed meatballs on the prepared baking sheet and bake for 15-20 minutes, or until browned and cooked through.
- While the meatballs bake, prepare the cherry sauce: In a large saucepan, combine cherry pie filling, apple juice, cider vinegar, steak sauce, brown sugar, and 2 tablespoons soy sauce.
- Bring the sauce mixture to a simmer over medium heat, stirring occasionally, and cook for 5-7 minutes, allowing it to thicken slightly.
- Carefully add the cooked meatballs to the simmering cherry sauce, ensuring they are well coated.
- Reduce heat to low, cover, and let the meatballs simmer in the sauce for at least 10 minutes to allow the flavors to meld.
- Serve hot as an appetizer with toothpicks, or as a main course over rice or noodles.
Notes
1. For the meatballs, avoid overmixing the ground meats and bread mixture; overworking the protein will result in tough meatballs. Mix just until combined. 2. Pre-baking or pan-frying the meatballs before adding them to the sauce is crucial for developing a flavorful crust and holding their shape. 3. The cherry sauce has a unique sweet and tangy profile. Taste and adjust the brown sugar and cider vinegar to your preference, aiming for a harmonious balance. A pinch of red pepper flakes could add a subtle background heat. 4. Water chestnuts provide a delightful crunch; ensure they are finely chopped to distribute evenly without overwhelming the texture.
This is the brown sugar and pork secret: they are great together. This recipe makes a sweet, sticky glaze that bakes into carmelized bliss. Add some garlic and Worcestershire sauce to it, and you’ve got a juicy, delicious pork chop with just enough sweetness. Tip: double the sauce because you’re going to need it.
10. Honey Garlic Pork Chops
Quick honey & garlic pork chops
This recipe features quick honey & garlic pork chops, a simple yet flavorful dish. Pork chops are seared to perfection and then coated in a rich, sticky glaze made from honey, soy sauce, rice vinegar, and garlic. It’s a fast main course, ideal for a weeknight dinner, offering a balance of sweet and savory notes.
Equipment
- 1 Large Non-Stick Frying Pan Or cast-iron skillet for excellent searing.
- 1 Small Mixing Bowl
- 1 Whisk Or fork for combining sauce ingredients.
- 1 Sharp Knife For chopping garlic and parsley.
- 1 Cutting Board
Ingredients
Main
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 3 garlic cloves finely chopped then crushed
- 1 tbsp vegetable oil
- 1 tbsp unsalted butter melted
- 2 pork chops
- a small handful of fresh parsley to serve (optional)
Instructions
- In a small bowl, whisk together the honey, soy sauce, rice vinegar, and the finely chopped and crushed garlic. Set aside.
- Pat the pork chops dry with paper towels. Season both sides generously with salt and black pepper.
- Heat the vegetable oil and melted unsalted butter in a large non-stick frying pan or skillet over medium-high heat until shimmering.
- Carefully place the seasoned pork chops into the hot pan, ensuring not to overcrowd; cook in batches if necessary.
- Sear the pork chops for 3-4 minutes per side, or until deeply golden brown and a beautiful crust has formed.
- Reduce the heat to medium-low. Pour the prepared honey-garlic sauce over the pork chops in the pan.
- Continue to cook, flipping the chops occasionally and spooning the sauce over them, for another 5-7 minutes, or until the sauce has thickened into a glossy glaze and the pork chops are cooked through (internal temperature 145°F/63°C).
- Remove the pork chops from the pan and transfer them to a plate. Let them rest for 3-5 minutes before serving to allow the juices to redistribute.
- If desired, finely chop the fresh parsley.
- Serve the honey & garlic pork chops immediately, garnished with fresh parsley if using.
Notes
For optimal flavor, ensure garlic is finely minced or crushed to release its aromatic oils. When searing pork chops, a hot pan is crucial for achieving a beautiful golden-brown crust; avoid overcrowding to maintain pan temperature. The honey-garlic sauce will reduce and thicken as the pork cooks, creating a glossy glaze. Monitor closely to prevent burning due to the sugar content. Always rest the pork chops for a few minutes after cooking to allow juices to redistribute, ensuring tender and moist results. A quality non-stick pan is recommended for easy cleanup and consistent searing. Consider thicker cut chops for a more substantial meal, adjusting cooking time accordingly.
Honey and garlic, what isn’t there to like? These pork chops are rich, sweet, and just flat-out wonderful. A pinch of soy sauce adds a whisper of umami, and the garlic adds heft. If you’re a fan of garlic, you’re going to love these chops. You’ll be taking seconds (or thirds), I promise.
11. Creamy Basil Skillet Pork Chops
These pan seared basil cream sauce pork chops are the ultimate comfort food. The creamy, basil fragrant cream sauce drapes the pork with the taste of having been made in the kitchen of an upscale restaurant. The best news? You only have to clean one pan after dinner, so less cleanup. And then the sprinkle of Parmesan on top, and it’s a great weeknight dinner.
12. Breaded Pork Milanese Bowls
Pork Milanese with Spring Kale Salad Recip
This recipe outlines the classic preparation of crispy Pork Milanese. Bone-in pork chops are pounded thin, breaded with flour, egg, and panko, then pan-fried to a golden perfection with olive oil and butter. Designed for a large yield, it emphasizes the importance of proper breading and frying techniques for a tender interior and crunchy exterior.
Equipment
- 3 Shallow Dishes or Bowls For the breading station (flour, egg, panko)
- 1 Meat Mallet or Rolling Pin To flatten pork chops evenly
- 1 Large skillet or frying pan For pan-frying the pork Milanese
- 1 Tongs For safely handling and flipping the pork during frying
- 1 Wire Rack with Baking Sheet To drain excess oil and keep the Milanese crispy
Ingredients
Main
- * 2 1-pound bone in pork chop
- * 1 cup of all purpose flour in a bowl
- * 3 whisked egg in a bowl
- * 2 cup of panko of bread crumb in a bowl
- * 1/4 cup of olive oil
- * 2 tablespoon of unsalted butter
- * kosher salt and fresh cracked pepper to taste
Instructions
- Pat the pork chops dry with paper towels; then, place each chop between two sheets of plastic wrap and pound them evenly to about 1/4 to 1/2 inch thickness.
- Season both sides of the pounded pork chops generously with kosher salt and fresh cracked pepper.
- Set up your breading station: one shallow dish with all-purpose flour, one with whisked eggs, and one with panko breadcrumbs.
- Dredge each pork chop completely in flour, shaking off any excess.
- Dip the floured pork chop into the whisked eggs, allowing any excess to drip off.
- Transfer the pork chop to the panko breadcrumbs, pressing firmly on both sides to ensure a thick, even coating.
- Heat olive oil and unsalted butter in a large skillet over medium-high heat until the butter is melted and slightly foamy.
- Carefully place the breaded pork chops into the hot skillet, ensuring not to overcrowd the pan; cook in batches if necessary.
- Fry for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 145°F or 63°C).
- Remove the cooked pork Milanese from the skillet and place them on a wire rack set over a baking sheet to drain excess oil and maintain crispiness.
Notes
To achieve a truly crispy Pork Milanese, ensure your pork chops are pounded to an even thickness (about 1/4 to 1/2 inch) for uniform cooking. When breading, press the panko firmly onto the pork to create a robust crust that won’t fall off during frying. Maintain a consistent medium-high heat while frying; this allows the panko to brown beautifully without burning, while ensuring the pork cooks through. Avoid overcrowding the pan, as this lowers the oil temperature and can lead to soggy results. Fry in batches if necessary, and season generously with kosher salt and fresh cracked pepper immediately after removing from the pan.
For a crunchy breaded pork with a zing of flavor, these Pork Milanese bowls are the way to go. The pork is tender on the inside and crunchy on the outside, served with lemony Parmesan rice and arugula. It’s an effortless, but satisfying meal that is stunning without even doing anything to it.
13. Pan Seared Pork Chops with Nectarines and Balsamic Glaze
This is a little prettier but less difficult to prepare. Pan-fried pork chops are served with sweet nectarines and finished with balsamic glaze. The tangy glaze and the sweet nectarines cut into the perkiness so perfectly. It is just such a wonderful combination that is healthy, delicious, and just divine.
14. Acorn Squash & Pork with Cranberries
Classic Baked Acorn Squash
This recipe presents a simple yet delightful method for baking acorn squash. Halved and seeded, the squash is filled with a luscious mixture of butter, brown sugar, and maple syrup, then baked until tender and caramelized. It’s a sweet, comforting side dish perfect for any meal, offering a balance of earthy squash and rich, sweet notes.
Equipment
- 1 Chef’s knife For safely halving the squash.
- 1 Cutting Board Essential for stable and safe cutting.
- 1 Baking Dish or Sheet To bake the squash halves.
- 1 Spoon For scooping seeds and mixing the filling.
- 1 Measuring Spoons For accurate measurement of butter, sugar, and syrup.
Ingredients
Main
- 1 acorn squash
- 1 tablespoon butter
- 2 tablespoon brown sugar
- 2 teaspoons maple syrup
- Dash of salt
Instructions
- Preheat your oven to 400°F (200°C).
- Carefully wash the acorn squash. Using a sharp chef’s knife, halve the squash lengthwise from stem to base.
- Using a spoon, scoop out and discard the seeds and fibrous strands from the center of each squash half.
- Place the squash halves cut-side up in a baking dish or on a baking sheet.
- In each squash cavity, place 1/2 tablespoon of butter, 1 tablespoon of brown sugar, and 1 teaspoon of maple syrup. Sprinkle a dash of salt over both halves.
- For extra tenderness, you may add about 1/4 inch of water to the bottom of the baking dish (optional).
- Bake for 45-60 minutes, or until the squash is very tender when pierced with a fork and the filling is bubbly and caramelized.
- Carefully remove the baked squash from the oven.
- Let cool slightly before serving warm.
Notes
For optimal results, select a firm, heavy acorn squash with no soft spots. Exercise caution when cutting the squash due to its tough exterior; a sharp chef’s knife and a stable cutting surface are essential. To enhance flavor, consider adding a pinch of cinnamon or nutmeg to the butter mixture for a warm, autumnal note. For an even more tender interior, you can initially bake the squash cut-side down for 15-20 minutes before flipping and adding the butter mixture. A small amount of water in the bottom of the baking dish can also create steam, promoting tenderness. Ensure the squash is cooked until fork-tender but not mushy, as overcooking can compromise texture. A final sprinkle of flaky sea salt or a garnish of fresh thyme can elevate both taste and presentation.
When the fall season rolls around, you’re going to be eager to have this on your table. The cranberries, the acorn squash, and the pork all come together to create a comforting and warm dish. It’s packed with fall flavor, with sweetness and tart taste that will make each bite remind you of home. And it’s not that difficult to make no need to be all hoity-toity.
These 14 pork chop recipes are your ticket. Cravin’ something fast, comforting, or a mite dressier? There’s something for everyone here. And the bonus? They’re all easy and quick to make, and they’ll give you juicy, delicious pork chops every time. So go ahead and get cooking’ and dig in!
