pork chop

Pork Chops With Apples and Garlic Smashed Potatoes

small fingerling potatoes

garlic

Kosher salt

pork

sage

pepper

olive oil

red onion,

Granny Smith apples,

apple cider

buttermilk

Korean Pork Chops with Gochujang Marinade

scallion, finely chopped

Korean chili paste* (See Cook's Note)

soy sauce

Asian sesame oil

Chinese rice wine

rice vinegar

brown sugar

ginger

garlic cloves,

sesame seeds,

Asian slaw, optional (recipe below)

Korean hot red pepper flakes

salt

vegetable oil

carrots,

scallions, finely chopped

To make marinade: Whisk first 9 ingredients (excluding pork) together in medium bowl. Pour into one-gallon sealable plastic bag. Add pork chops, coating pork in marinade. Close bag and refrigerate, turning bag occasionally, for at least 2 and up to 6 hours. To make pork: Prepare outdoor grill for direct cooking over medium-high heat, about 450 degrees F. Brush grill grates clean. Remove pork from marinade - do not shake off excess marinade. Discard remaining marinade. Grill, with grill lid closed, turning once, until the internal temperature reads between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, about 10 minutes. Remove from heat and let rest 3 minutes. If making with Asian slaw, divide slaw among 4 dinner plates. Top each with a chop, sprinkle with sesame seeds and serve immediately.

This is definately a keeper, just enough heat and lots of flavor.  I cooked the chops in my air fryer with perfect results!

Delicious! Will definitely be adding to our dinner rotation! 

stars for now from how it 'sounds': shall be making tonight - but wish you had cooking directions for us apartment bound, with not grill, much less a covered one....<br />

Pork Chops and Padrón Chiles en Escabèche recipe | Epicurious.com

kosher salt, divided

coriander seeds

small Padrón chiles

onion,

garlic cloves, thinly sliced

carrots

Tbsp. red wine vinegar

Tbsp. sherry vinegar or red wine vinegar

Tbsp. honey

paprika

Tbsp. extra-virgin olive oil, divided

Tbsp. oregano

Slow Cooker Pepper Pork Chops

vegetable broth

black peppercorns, slightly crushed

bone-in pork chops

apple

chicken broth

black pepper

thyme

Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.

Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside

Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.

Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.

If you look at the lower ratings, you’ll see a pattern; most of them admit to not following the actual recipe. So their rating reflect either the result of their own major changes/omissions or premature assumptions about the final result. <div><br /></div><div>I’ve made this multiple times over the years - following the recipe exactly (because the result is such that I wouldn’t want to change it). It amazing! Never has it been too salty (it’s important that you THOROUGHLY rinse the brine off; and if you saw the episode, you know that means a heavy rinse, rubbing the meat with you fingers - not just putting it under water for a moment; it is, after all, a salt-brine). </div><div><br /></div><div>Full disclosure - I do like strong flavor, and this delivers. All that pepper ends up mellow and savory, not ... “peppery”. And the slow-cooked flavor from the dried apple slices, onion and thyme elevate and balance it. While the meat is very fork-tender, it doesn’t disintegrate or turn to mush (at all). Just be careful when serving and you can get the whole chop on the plate without issue. </div><div><br /></div><div>I want to try this with a pressure cooker (to cut down on the cooking time), but I don’t know if the resulting flavor from the pepper and apple slices will end up as complex and balanced. Will probably try anyway. </div><div><br /></div><div>So... follow (all) the instructions, don’t make any substitutions (i.e. no table salt, no fresh apple slices, no gravies, etc) and don’t omit anything or any steps, and I doubt you’ll be disappointed. Do it that way at least the first time, and you’ll be better able to gauge the likely effect of modifying it going forward. My prediction - you won’t need/want to!</div>

So easy and so good. I was worried about the amount of black pepper, but the slow cold totally mellowed it out. The pork was juicy and tender. When it was time to serve I pulled the bones right out of the chops in the crock.  This is a keeper. 

When I made this, I didn't refrigerate overnight in brine (forgot - oops).  BUT marinated for about three hours in the sauce first.  I then made the recipe exactly as it is - and it was a hit.  So yummy, so easy, so tender, and froze well too.  Another winner!  

These were way too salty! And I even skipped the step of salting after rinsing from the brine. Very disappointing.

This has been a staple in our home for years. It delicious every time. 

My family really liked these pork chops. However, they were a bit salty, for us. The next time, I will cut back on the salt for the brine. But, over all, very good! 

Followed the directions as written with only one change,  fresh honey crisp apples instead of dried apples.. amazing.. the pan drippings made an excellent gravy for the mashed potatoes I served with the chops.   Definitely will make again.  

Love this recipe! Have made it several times. Family loves it. 

I tried this recipe and liked it. I made some changes because I didn’t realize I should’ve started the day before. However it turned out really well.

https://www.foodnetwork.com/videos/slow-cooker-pepper-pork-chops-0196675

Alton's Slow-Cooker Pepper Pork Chops: the easiest dish a cook could want.

Slow-Cooker Pepper Pork Chops

We cooked pork chops sous vide then breaded and finished them in the oven to get that crispy, crunchy crust using our faux fried technique.

Breaded Pork Chops Sous Vide

Salt (to taste)

Pepper (to taste)

pork flour

eggs (beaten)

panko

onion

celery (finely chopped)

garlic (finely chopped)

baby bella mushrooms (sliced)

chicken stock

red white vinegar

Worcestershire sauce

mushroom soup

Season pork chops with salt and pepper, then vacuum seal. Cook at 134 degrees for two to three hours. Remove pork chops. Pat dry. Individually, dunk each pork each in flour, then egg, then panko.

Preheat oven to 450°F. Use a roasting pan with a rack. Arrange pork chops on the rack. Spritz tops and sides with olive oil. (We use this Ideal Olive Oil Mister from The Fine Life.) Place pan in oven for a couple of minutes until tops turn golden brown. Remove pan. Flip pork chops. Spritz tops and sides with olive oil. Return to oven. Again, cook until tops become golden brown. Remember: the pork chop is already cooked. This exercise is all about developing the crispy, crunchy crust.

In a large pan or cast-iron Dutch oven, heat olive oil. Sauté onion, celery and garlic. When onion becomes translucent, mix in mushrooms. Cook for ten minutes, stirring frequently. Pour in chicken stock, red white vinegar and Worcestershire sauce. Place on lid, reduce heat to low and simmer for 20 minutes. Pour in cream of mushroom soup, and simmer until sauce reaches desired consistency—about 30 minutes.

This simple preparation is perfect for a weeknight -- just shake and bake!

Baked Pork Chops

Parmesan

Italian seasoning

salt and black pepper

Lemon wedges, for serving, optional

Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.

Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 145 degrees F on an instant-read thermometer (avoid touching bone), 15 to 20 minutes.

Serve immediately with lemon wedges if using.

Delicious, with some modifications. There are typos in the recipe that just don't make sense, so I winged it as follows: I salted and peppered the chops and coated them with vegetable oil before putting them into the ziploc bag containing the panko bread crumbs, parmesan, Italian seasoning and 1/4 tsp Kosher salt. I did not add any water. I really don't know what that was all about because water would have made the panko soggy. I didn't have a rack, so I placed the chops directly into a shallow rectangular stoneware dish and pressed leftover crumbs on top of chops. There were a lot of dry breadcrumbs, so I drizzled some olive oil on top of the breadcrumbs. Baked as directed and they were browned, crunchy and very flavorful. Despite the breading, the chops were nicely browned and the meat was very moist and flavorful. Super easy and tasty. I'll make this recipe again!

The seasoning was great but the temperature/time was way too high. Followed the recipe and the chops were tough and overcooked. Disappointing.

Great flavor and crispy texture on the pork chops! I checked the temperature at 25min and they were perfectly cooked. Definitely a no brainer recipe for when you want something mess free and easy. 

I use Mayonnaise  instead of egg mixture  lightly coat chops with mayonnaise then bread works like a tenderizer no taste of  <span> Mayonnaise so juicy I like it the best out of all</span>

This is a great base for some quick and easy pork chops with a crunch, but I felt like it needed more seasoning so will likely add crushed red pepper flakes and maybe garlic to the panko mix next time. Also, I didn’t use the oil but instead mixed the dry ingredients in a large bowl and dipped the chops in egg wash then the panko. Finally, my pork chops were thin so cooked for less time. Overall I like it and will make again with a few tweaks.

Easy and tasty. My favorite combination <div>Used olive oil instead of vegetable and Italian seasoned panko. Put oil directly on the pork,  dipped it into my bowl of panko &amp; parmesan, super easy peasy. If I can make this anyone can. Really </div>

This is a simple, great tasting recipe that’s well suited to weeknight dinners. I followed it exactly and I think I’d do the same next time. I served it with rice and a salad. 

This was delicious. Definitely making it again.

Made this tonight, came out perfect. Moist in the center and crunchy outside. The family loved it. Definitely going to make this again. 

<span>We made this recipe as written, except we lowered the oven temp to 400, seasoned the meat with salt and pepper before breading, and used olive oil rather than vegetable. We thought it was great! The meat was flavorful and the breading was light and crispy - it looked like it was going to be overwhelming but it wasn’t at all. We paired it with yellow rice and green beans and the excess breading from the chops tastes fantastic mixed with those as well. </span>

You can use this sauce — spicy and fragrant and slightly syrupy, what the Italians call agrodolce — on pork chops as I call for here, or on <a href="https://cooking.nytimes.com/recipes/1020700-veal-chops-in-cherry-pepper-sauce">veal chops</a>, on steaks, on chicken. I bet it’d be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte’s in Brooklyn, Rao’s in Manhattan, Dominick’s in the Bronx and, I hope, <a href="https://www.nytimes.com/2013/06/05/dining/reviews/restaurant-review-carbone-in-manhattan.html">Carbone</a> in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what’s left on the plate. “It’s a flavor that’s purely Italian-American,” Carbone told me. “You won’t find it in Italy, no way.”

Pork Chops in Cherry-Pepper Sauce

(16-ounce) cherry peppers

dry white wine

salt and black pepper,

bone-in pork chops,

neutral oil, like canola or grapeseed

salted butter

flat-leaf parsley,

Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)

When you’re ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.

Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.

Rosemary Pork Chops recipe | Epicurious.com

rosemary

lemon

Universal Marinade recipe | Epicurious.com

Vegetable oil (for the grill)

lemongrass stalks, trimmed,

serrano chile

(1") piece ginger, peeled

dark brown sugar

Tbsp. fish sauce

lb. boneless short ribs, skinless boneless chicken thighs, 1"-thick pork chops,

scallions, thinly sliced

cilantro leaves

Sesame seeds and lime wedges (for serving)

A good pork chop is only as good as the method by which you cook it. You want the most foolproof way to guarantee extra-juicy pork chops? Sous vide is the way to go. Here's my complete guide to how it's done.

Sous Vide Pork Chops Recipe

bone-in pork rib chops, 1 1/2 inches thick each (about 2 1/2 pounds; 1.1kg total)

thyme or rosemary (optional)

shallots, thinly sliced (optional)

(30 milliliters) vegetable, canola, oil

(30 milliliters) butter (optional)

Preheat a sous vide cooker to the desired final temperature according to the chart below. Season pork chops generously with salt and pepper. Place in sous vide bags along with herbs, garlic, and shallots (if using) and distribute evenly. Seal bags and place in water bath for time recommended in chart below.

To Finish in a Pan: Turn on your vents and open your windows. Remove pork from water bath and bag and carefully pat dry with paper towels. Add vegetable, canola, or rice bran oil to a heavy cast iron or stainless steel skillet, place it over the hottest burner you have, and preheat skillet until it starts to smoke. Working in batches if necessary, gently lay pork chops in skillet, using your fingers or a set of tongs. If desired, add 1 tablespoon butter; for a cleaner-tasting sear, omit butter at this stage. Carefully lift and peek under pork as it cooks to gauge how quickly it is browning. Let it continue to cook until the crust is deep brown and very crisp, about 45 seconds.

Flip pork chops. If desired, add 1 more tablespoon butter, along with thyme, rosemary, garlic, and/or shallots. Spoon butter over pork chops as they cook. Continue cooking until second side is browned, about 45 seconds longer.

When pork is browned, pick it up with a pair of tongs, rotate it sideways, and make sure to brown the edges as well. Transfer cooked pork chops to a wire rack set over a rimmed baking sheet and repeat with remaining pork chops as necessary.

Just before serving, reheat the drippings in the pan until sizzling-hot, then pour them over pork chops in order to re-crisp their exteriors. Serve immediately.

To Finish on the Grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Remove pork chops from water bath and bag and carefully pat dry with paper towels. Place pork chops directly over the hot side of the grill and cook, turning every 15 to 30 seconds, until a deep, rich crust has formed, about 1 1/2 minutes total. If the fire threatens to flare up as pork chops drip fat into it, suffocate the fire by closing the grill lid until the flames die out. Alternatively, transfer pork chops to the cooler side of the grill using a set of long tongs until the flames subside. Do not allow pork chops to become engulfed in flames. Transfer cooked pork chops to a cutting board or serving platter and serve immediately.

Here’s my favorite recipe in Toni Tipton-Martin’s excellent and invaluable “Jubilee: Recipes From Two Centuries of African American Cooking” (2019). It’s a remix of one that the chef Nathaniel Burton collected into his 1978 opus, “Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets,” and one that Tipton-Martin glossed-up with lemon zest, juice and extra butter, a technique she learned from the restaurateur B. Smith’s 2009 collection of recipes, “B. Smith Cooks Southern-Style.” It’s a dish of smothered pork chops, essentially, made into something glorious and elegant. “The food history of Blacks in America has been a story of the food of survival,” she told me in an interview. “We need to start celebrating the food they made at work."

Pork Chops in Lemon-Caper Sauce

salt and freshly cracked black pepper,

thyme leaves

unsalted butter

very small shallot, minced (about 1 tablespoon)

garlic cloves, minced (about 1 teaspoon)

all-purpose flour

chicken stock, homemade

capers

parsley,

Hot sauce (optional)

Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.

Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.

Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you’re using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it’s melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.

For the ultimate pork chops with a deep brown crust and juicy interior, dry-brine them overnight in a mixture of salt and sugar, let them air-dry, cook them in a gentle oven, and finish them off with a sear in a hot skillet.

Perfect Pan-Seared Pork Chops Recipe

bone-in pork rib

sugar

butter

shallot,

Pat pork chops dry with a paper towel. Combine salt and sugar in a small bowl. Season pork chops generously on all sides with salt/sugar mixture. Transfer to a wire rack set in a rimmed baking sheet and refrigerate, uncovered, at least 8 hours and up to 24.

The next day, preheat oven to 250°F. Place baking sheet with pork chops in oven and cook until an instant read thermometer inserted into the center of the chops registers 100 to 110°F on for medium-rare, about 30 minutes, or 110 to 120°F for medium, about 35 minutes. To prevent overcooking, start checking temperature 5 to 10 minutes before suggested time. Remove from oven.

Heat oil in a large stainless steel or cast iron skillet over high heat heat until smoking. Place pork chops in skillet and cook, turning occasionally, until starting to brown, about 1 1/2 minutes. Add butter, shallots, and thyme to skillet. Continue cooking, spooning shallots and thyme on top of chops and basting with butter until golden brown on both sides and well-crusted, about 2 minutes longer. Stack pork chops with tongs, hold them on their sides, and sear the fat caps on the edges until crisp, about a minute. Remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3 to 5 minutes.

Just before serving, reheat dripping in pan until smoking. Pour hot drippings over chops. They should sizzle and crisp a bit. Serve immediately.

Whether you decide to go the extra mile by dry-brining these meaty, thick-cut pork chops overnight or opt for speed and convenience by cooking them right after seasoning, you won't regret the extra-juicy results.

Pork Chops With Apple Cider Pan Sauce Recipe

bone-in pork rib chops (about 2 1/4 pounds total)

unsalted butter, divided

shallot (1 medium shallot)

thyme leaves, divided

apple cider vinegar

parsley

Pat pork chops dry with a paper towel. Combine salt and sugar in a small bowl. Season pork chops generously on all sides with salt/sugar mixture (you may have some seasoning mixture left over; reserve for another use or discard). Transfer to a wire rack set in a rimmed baking sheet. If dry-brining chops overnight, refrigerate, uncovered, at least 8 hours and up to 24; otherwise proceed immediately to Step 2.

When ready to cook chops, preheat oven to 250°F. Season chops with pepper. Place baking sheet with pork chops in oven and cook until an instant-read thermometer inserted into the center of the chops registers 100 to 110°F for medium-rare, about 30 minutes, or 110 to 120°F for medium, about 35 minutes. To prevent overcooking, start checking temperature 5 to 10 minutes before suggested time. Remove from oven.

Heat oil in a large stainless steel or cast iron skillet over high heat until smoking. Place pork chops in skillet and cook, turning occasionally, until browned and an instant-read thermometer registers 120 to 130°F for medium-rare or 130 to 140°F for medium, about 3 minutes. Stack pork chops with tongs, hold them on their sides, and sear the fat caps on the edges until crisp, about 1 minute. Remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3 to 5 minutes.

Pour fat from skillet. Add 1 tablespoon butter and melt over medium-high heat. Add shallot and thyme and cook, stirring, until softened, about 2 minutes. Stir apple cider and bring to a simmer. Lower heat to medium and simmer until liquid is slightly reduced, about 4 minutes. Whisk in cider vinegar and remaining 3 tablespoons butter. Remove from heat, season with salt and stir in parsley. Serve chops, spooning sauce on top.

Pan Fried Pork Chops

salt,

black pepper,

pork breakfast chops

cup all-purpose flour

Cayenne pepper

canola oil

Smashed new potatoes,

Salt and pepper both sides of the pork chops.

Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.

Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.

Delicious and simple! Serve with smashed new potatoes.

I've been around for more than three quarters of a century, so you know I've done a lot of cooking.  And my pork chops have ALWAYS turned out well-done and DRY!  Tonight, I tried Ree's recipe and THEY TURNED OUT WONDERFUL!!!  Thank you, Ree - you've just taught an old dog a new trick, namely the right way to cook a pork chop!  THANK YOU!!!

Can you use pork chops with the bone in?<div><br /></div>

I followed this recipe exactly. I’ve never made pork chops in a frying pan but was pleasantly surprised. They didn’t take long to cook (which I like) and the flavor was just right. I added chopped bacon pieces and parsley for garnish and served with a side of homemade fried apples. It was a huge hit! Definitely keeping this recipe!

I'll be honest.  I have a very hard husband to please food-wise.  He's a gourmet cook and a bit narcissistic, so loves to shine while others fail.  As you can imagine, cooking for him the last 20-something years has been challenging.  But I made these chops tonight and they were perfect - even by his standards.  Thank you, Food Network!   

I don't even like pork chops (but I make them because everyone else in the family does, and that's what moms do) and they were delicious! Crispy on the outside, moist and tender on the inside.  The only thing I did different was a suggestion I read on another site:  keep flipping the chops every minute or so and it keeps them from curling up like some thin, boneless chops tend to do.  Served with Stove Top stuffing and applesauce on the side.  So good!

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