Pork Chops--blech. Tell me what to do with them for tonight

[Chris in VA]

I don't like thin cut pork chops--they always come out tough and flavorless.

 

Besides cream of carp soup over them, or breading, what can I do? I have the barest of basics in the spice cabinet.

 

Help me. Please. :tongue_smilie:

[Mergath]

With my pork chops- and this works best with the good center cut ones- I sprinkle on salt, pepper, and garlic powder, and then brown them in butter in a frying pan. I pour in maybe a cup of beef stock, throw in a bay leaf, turn the heat down to low, cover, and let them simmer for an hour.

[Jennifer in MI]

I will either use them in a stir fry or bake them with a little water, a lot of maple syrup and lots of onions. Yum!

[Momof3littles]

I prefer pork loin because I tend to dry out chops.

 

I like them in mustard cream sauce. Basically a little dijon, heavy cream, lemon juice. I sprinkle w/ paprika. There are probably actual recipes somewhere online.

[NanceXToo]

We actually like them marinated in duck sauce!

[Chris in VA]

These are such good ideas!

 

I don't have any stock, but maybe some bouillon cube stuff would do in a pinch?

 

No heavy cream here--and I'm lactose intol, so that's out, but it does sound good.

 

Not many veggies in the crisper, I'm afraid, so stir-fry is out--but next time!

 

Thanks so much!

 

Any other ideas?

[3peasinapod]

We sometimes coat one side with plain yellow mustard, depending on taste, we usually use 2 teaspoons per chop. Then sprinkle with chopped (in food processor) herb croutons. Bake on sprayed cookie sheet lined with foil for at least 30 minutes at 350 until the top is browned and crunchy looking.

[Annie Laurie]

I got this from The Joy of cooking when I was first married and they always come out very moist:

 

Sprinkle chops w salt and pepper. Brown the chops in some butter, about 1 min for ea side. Then add a little bit of water and cover the pan. Thin chops will be cooked in 3-5 minutes.

[Occasionally]

http://www.mommyskitchen.net/2010/05/trishaa-oven-baked-pork-chops-rice.html

 

These are nice when there's not much in the cupboard. I add whatever frozen veggies sound good at the moment.

[beaners]

I just use a sprinkle of flour and whatever seasoning I have on hand, then pan fry them and serve them hot.

[Myeightkiddies]

If it was earlier in the day, I'd suggest putting them in a crockpot along with some barbeque sauce, a little brown sugar, onion, small bit of mustard, and some pineapple with a bit of the juice. I do this sometimes. It makes a Hawaiian BBQ. Then it can be served over rice with a vegetable.

 

If breading was fine, I usually salt and pepper them, dip in flour then egg, and then roll in bread crumbs mixed with parmasean cheese. I cook them in a bit of oil in a frying pan then finish in the oven.

[sweetbasil]

Pound them out thin, then prepare like steak milanesa or chicken piccata.

[happyhomemaker]

I mix brown sugar, chili powder, cumin, allspice, s&p together, coat the pork with the mixture and broil them for about 8 min, flipping once.

[bbkaren]

Ever since I rediscovered bone-in pork chops, I haven't gone back to boneless. The flavor, the moisture, just isn't there.

 

But the key is to make sure you don't overcook them; I'd pan-fry like a pp mentioned, just until done...and not a second longer.

[justLisa]

You could do a schnitzel type thing. Just pound them even thinner, bread them, and fry them quickly in butter. Add some paprika to the bread crumbs to give it a little boost with color.

 

They are ok if you don't overcook them, but frankly it's not my favorite cut either. It's too easy to kill them. I don't like chewy tough dried out meat.

 

I would suggest this, or my FAVORITE: beat em flat, roll them up with a mixture of sauted onions/mushrooms/breadcrumbs. Or think chicken cordon bleu

[ktgrok]

I made some the other day and they came out well. I browned them VERY briefly, then added some apple juice to the pan and spooned some apple butter over the top of them, and covered the pan. I turned the heat down to low and let them simmer. the juice kept them from getting dry.

 

I've also baked them covered in a can of crushed or diced pineapple and covered with tinfoil.