pork chop recipe

Easy, herby and flavorful this Baked Porks &amp; Rice recipe is a fork tender, filling dinner recipe that the whole family can and will enjoy.

Baked Pork Chops &amp; Rice

Tbs vegetable oil

pork chops

salt

tsp pepper

onion powder

rosemary (divided)

thyme

10 oz can cream of mushroom soup

10 oz can cream of chicken soup

milk

long grain white rice

butter

Parsley (garnish)

Preheat oven to 275.

Season your pork chops on both sides with salt, pepper, onion powder and 1 tsp rosemary.

In large saute pan add 2 Tbs vegetable oil and brown pork chops on both sides for about 3-5 minutes.

Remove from heat and place in a 9"x13" pan, set aside.

Meanwhile in medium saucepan add cream of mushroom soup, cream of chicken soup, milk, remaining rosemary and thyme and whisk together until blended then stir in your rice.

Add in your butter and then place saucepan on stove and heat to a gentle boil stirring until butter is melted.

Pour over pork chops, cover with tinfoil and bake for 2 hours.

Remove from oven and garnish with parsley if desired.

https://embed.mediavine.com/videos/li2rwwralrvrkeywnvug

Easy, herby and flavorful this Baked Pork Chops & Rice recipe is a fork tender, filling dinner recipe that the whole family can and will enjoy.

Baked Pork Chops & Rice

A delicious pork schnitzel recipe is just the thing you need to jazz up dinner! Bathed in a delicious brown gravy, pork schnitzel is not another boring pork chop cutlet. Making this delicious dinner is a snap and results in a simple meal your whole family will love!

Pork Schnitzel Recipe

pork

flour

salt & pepper (to taste)

egg (beaten)

tbsp milk

bread crumbs

tsp smoked paprika

tbsp extra virgin olive oil

chicken broth

Using a small paring knife, cut a couple tiny slits around the edges of the cutlets to prevent them from curling when cooked.

Prep three bowls/plates, whichever works for you- the first with a mixture of flour tossed with salt &amp; pepper. The second with the egg &amp; milk beaten together. And finally the third, with the breading &amp; paprika mixed together.

In a large skillet over medium high heat, let the oil heat up.

While the oil&#039;s heating, dip the prepared cutlets in the flour. Shake off excess, and then dip in the egg mixture, followed by the breading to coat. You&#039;re going to have to work in batches.

Working in batches, saute the cutlets in hot oil for 3-4 minutes per side. Remove the cooked cutlets to a waiting plate and tent with foil. Cook the rest of the cutlets.

When the cutlets are cooked through you can serve them as is, or with a gravy.

These crock pot pork chops from Delish.com are a serious no-brainer.

Crock Pot Pork Chops

olive oil

Kosher salt

black pepper

peaches, thinly sliced

red onion, thinly sliced

red pepper flakes

c. low-sodium chicken broth

apple cider vinegar

brown sugar

white rice,

parsley,

What's your favorite way to cook pork chops?

Flavorless, overcooked, and went straight in the trash for us. Maybe it would have been better on the stovetop... Pizza night it is.

Pork chops are either perfect, or dry as a bone. Making them in the Instant Pot results in moist juicy fall apart chops every time. Even better? They cook in and make their own delicious savory brown gravy!

Instant Pot Pork Chops with Gravy

salt (to taste)

garlic powder

black pepper (to taste)

ranch dressing mix

brown gravy mix

chicken soup

beef broth

cornstarch

water

Pat the pork chops dry with paper towels. Season each chop with the seasoned salt, garlic powder, and freshly cracked black pepper.

Press the saute button on the Instant Pot, and pour in the olive oil. Wait a second for it to heat up (this will happen quickly), and add the pork chops to the pot.

Sear the pork chops on each side, about 2-3 minutes each, just until nicely browned outside. Do not overcook them- they&#x27;ll finish cooking later.

Using tongs, transfer the seared pork chops to a waiting plate. Set aside.

Pour some of the beef broth into the pot, and use a sturdy spoon to stir &amp; scrap the bottom- deglazing as you go. Hit the cancel button to turn the pot off.

Add the ranch mix, gravy mix, soup, and the rest of the broth to the pot. Whisk it all together until evenly incorporated. Return the chops to the pot.

Add the lid to the Instant Pot, turning to close, and make sure the valve is set to seal.

Cook the chops on manual pressure for 8 minutes. Let them natural pressure release for 10 minutes. Then carefully turn the valve to vent, releasing the remaining steam.

Transfer the cooked pork chops to a serving platter. Set aside.

Whisk the cornstarch and water together in a small bowl to form a slurry. Whisk this mixture into the liquid in the pot, until evenly combined.

Press the saute button and whisk the gravy until it bubbles and thickens. Turn the pot off.

Ladle the gravy over the still warm pork chops to serve. Garnish with fresh parsley leaves, if desired.

These juicy, pan fried pork chops brined in apple cider and cooked with fresh apples and sage make for the best fall dinner idea.

Apple Cider Sage Pork Chops

garlic

sage leaves

black peppercorns

apple cider juice

unsalted butter

extra-virgin olive oil oil

apples (I prefer honeycrisp

coconut sugar

shallot (finely diced)

Dijon mustard

Boil

In a small pot, bring the water, salt, garlic, sage, and peppercorns to a boil. Remove from heat and stir in apple cider. Let the brine cool to room temperature.

Brine

Place the pork chops in a glass baking dish or bowl (you could also use a sealed bag). Pour the cooled brine over the top of the pork chops, making sure they&#39;re completely covered, and let them brine for 1 to 2 hours (or up to 12 hours) in the fridge.

Remove the pork chops, give them a rinse with cold water, and pat dry with paper towels. Let them come to room temperature for 10 to 15 minutes.

Sear

Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon of butter along with the oil. Once shimmering, turn the heat down to medium and add the pork chops. Sear for 3 to 4 minutes on each side, until golden brown. Remove the chops from the pan, set on a plate, and cover with foil to keep warm.

Reduce the heat to medium, add another 2 tablespoons of butter to the pan, along with the coconut sugar, and stir together. Add the sliced apples and cook for 2 to 3 minutes, until softened but still firm. Add the shallot and chopped sage leaves, and stir for another minute.

Simmer

Add the apple cider and mustard to the pan, and gently stir together. Use tongs to add the pork chops back to the pan, and bring the liquid in the pan to a simmer while warming the pork chops, about 2 to 3 minutes. Spoon the sauce over the pork chops and use an instant read thermometer to ensure the pork chops are cooked through to 145°F.

Perfect pork chops brined in apple cider and cooked with fresh apples and sage. They look impressive, but between you and me, they're super easy to make! All you need is a cast iron skillet and a my insider tips for juicy, crusty browned, no-fail pork chops. 

If you're looking for the best fall dinner idea, this is it! Apples and pork chops are a match made in heaven. But when you toss in sage, shallots, and a little Dijon mustard into the sauce, you've got the best pork chop recipe, for fall, winter, or really any time of year! It's a weeknight favorite recipe and perfect during the holidays. 

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► TIMESTAMPS:
00:00 Intro
00:43 Make the pork chop brine
01:55 Brine the pork chops
03:04 Prep the shallot, sage, and apple
04:25 Sear and pan fry the pork chops
05:51 Make the apple cider sage sauce
06:46 Add the pork chops back to the pan
07:39 Serve up the pork chops
08:08 Taste test

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#porkchops #porkchoprecipe #dinnerrecipe

APPLE CIDER PORK CHOPS | a seriously amazing pork chop recipe

This Southern Pork Chop Dinner is an entire meal that cooks in one pot!

One Pot Southern Pork Chop Dinner

potatoes

Dandy fresh diced celery

small (or half of a large Vidalia onion, sliced)

½ of a medium green bell pepper (seeded and diced)

salt (or

Pepper (to taste)

can condensed tomato soup, NOT diluted

hot sauce (optional)

fresh parsley

Heat olive oil in a deep 2-quart skillet or Dutch oven over medium-high heat. Season pork chops with salt and pepper on both sides and place in the skillet.

Brown pork on both sides (about 5-7 minutes per side). You want nice color on the chops for flavor, but you do not need to cook them all of the way through (they will continue cooking in the pot later). Remove pork from the skillet and set aside on a plate.

Reduce heat to low. Arrange potatoes in the bottom of the skillet and place remaining vegetables on top. Season vegetables with salt and pepper, to taste. Add browned pork chops on top.

Whisk together soup, water, and hot sauce. Pour over the pork and vegetables.

Cover and simmer over low heat for about 40-45 minutes, or until vegetables are tender and pork reaches an internal temperature of 145 degrees F.

Garnish with fresh parsley just before serving.

Garlic Butter Baked Pork Chops are juicy, tender, and super-flavourful thanks to the amazing butter sauce. You need less than 20 minutes to make this recipe.

Garlic Butter Baked Pork Chops

salt and pepper

thyme (chopped)

garlic (minced)

extra virgin olive oil

Preheat oven to 375°F. Season the pork chops with salt and pepper, and set aside.

In a small bowl, mix together the butter, thyme, and garlic. Set aside.

In a cast iron skillet, heat the olive oil over medium heat. When the skillet is really hot, add the pork chops. Sear until golden, about 2 minutes per side.

Pour the garlic butter mixture over the pork chops. Place the skillet in the oven, and cook until the pork chops reach an internal temperature of 145ºF, about 10-14 minutes. The time depends on the thickness of your pork chops.*

Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving.

https://content.jwplatform.com/videos/tnxDjp8p.mp4

Follow this simple recipe for the best ever skillet pork chops with a rich and easy to make pan gravy.  A mouthwatering meal that is also an easy weeknight recipe.

The Best Ever Skillet Pork Chops with Pan Gravy

all purpose flour

chili powder (or less if prefer lower heat)

smoked paprika

sage

marjoram

broth

honey

Sprinkle the pork chops with 1/2 teaspoon salt...

Sprinkle the pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper covering all sides then set aside for 30-minutes;

While the pork chops are resting, in a...

While the pork chops are resting, in a small bowl, mix together the seasoning blend including flour, chili powder, garlic powder, onion powder, paprika, sage, marjoram, black pepper, and salt;

After 30-minutes, pat the pork chops off and...

After 30-minutes, pat the pork chops off and then dredge in the seasoning blend until coated well on all sides;

In a large skillet, heat the olive oil...

In a large skillet, heat the olive oil until hot and then place the pork chops into the ban with at least 1" between each chop;

Cook the pork chops on medium-high heat for...

Cook the pork chops on medium-high heat for 2-3 minutes until golden brown, then turn;

Reduce the heat to low and cover the...

Reduce the heat to low and cover the skillet with a lid then simmer for 5-6 minutes for thin chops and 8-10 minutes for thicker chops (cook to 145°F or until juices run clear)

Remove the pork chops from the skillet and...

Remove the pork chops from the skillet and set aside (cover to hold heat);

Now, add the chicken broth and vinegar to...

Now, add the chicken broth and vinegar to the skillet and use a wooden spoon to break up any fond (bits of food) on the bottom of the skillet;

Stir in the honey then simmer until reduced...

Stir in the honey then simmer until reduced by half;

When reduced, add in the butter and stir...

When reduced, add in the butter and stir until melted;

Remove the skillet from the heat, add the...

Remove the skillet from the heat, add the pork chops back into the sauce, and spoon the gravy over them;

Let the chops rest for another 1-2 minutes...

Let the chops rest for another 1-2 minutes in the pan gravy before serving with sauce over the top and a sprinkle of fresh parsley.

https://mediavine-res.cloudinary.com/video/upload/atyduboy1dxzvgqjyjfa.mp4

Learn how to make the best juicy skillet seared pork chops with a simple but rich pan gravy in under an hour with this step by step video tutorial!

Flavorful and tender, sweet and savory, these Baked Pork Chops are roasted to perfection in just 30 minutes! They are smothered in a homemade sauce with butter, rosemary and honey, then baked to juicy perfection!

Baked Pork Chops

dijon mustard

rosemary

salted butter

ground pepper

Preheat oven to 375 degrees F. Spray 9×13 pan with nonstick cooking spray. Place pork chops into baking pan.

In a small bowl stir dijon mustard, rosemary, garlic, honey and butter together. Microwave 30 seconds to 1 minute or until butter has melted completely.

Pour half the sauce over the top of the pork chops, and spread using the back of a spoon.

Turn pork chops and spread the remaining sauce over the top. Bake 25-30 minutes or until baked to 150-160 degrees Fahrenheit.

Remove from oven, cover with foil and rest 10 minutes. Serve warm.

Make boring pork chops into something spectacular and flavorful with a quick apricot Dijon sauce.

Apricot Dijon Pork Chops

pork chops (5.91)

olive oil (0.22)

apricot preserves (0.57)

Tbsp dijon mustard (0.12)

Tbsp apple cider vinegar (0.12)

garlic powder (0.05)

water (0.00)

salt and pepper (0.05)

Prepare the sauce by whisking together the apricot preserves, dijon mustard, apple cider vinegar, garlic powder, and water. Set the sauce aside.

Heat a large skillet with 2 Tbsp of olive oil over medium high heat. While the skillet is heating, remove the pork chops from their package and sprinkle salt and pepper on both sides.

Once the skillet is very hot but not smoking (the oil should look wavy on the surface), add the chops to the skillet. Over crowding the skillet will cause the heat to drop and prevent searing so cook the chops in batches of two. Cook on each side until browned (about 5 minutes each side). NOTE: The chops will stick to the pan initially, but they will naturally be released from the surface when a “sear” has been achieved. If the chop is still sticking to the pan that means it is not ready to flip yet.

When the chops finish searing, remove them to a clean plate and cover with foil to keep warm. Once all of the chops have cooked, reduce the heat to medium-low and pour the apricot sauce into the skillet. Using a whisk, stir and cook the sauce for 1-2 minutes. The whisk will help the pan drippings release from the bottom of the pan and flavor the sauce. This is called “deglazing.”

Either serve the pork chops with the sauce spooned over top or add the chops back to the warm skillet to coat with sauce. I spooned the sauce over top for presentation’s sake but in the future I’ll probably add them to the pan to completely coat with the yummy sauce!

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The most viewed pork chop recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Baked Pork Chops & Rice