Boneless pork chops, any ideas?

[DawnCt1]

Pork chops are so boring. Any ideas what I can do with them. My gas grill is frozen so I can't grill. Need a quick, interesting recipe if one exists.

 

[Cantw8]

Put them back in the freezer where they belong and get a pizza

 

[Mkrop]

Do you like them breaded? I have made this a couple times and it has gone over well. Dip pork chops in a mixture of sour cream and brown mustard, then dip in bread crumbs, fry in some olive oil to brown and then cook for a short time in the oven.

 

[maxiesmom]

Fry them. Then throw some cream of mushroom soup and sour cream on top. Heat thru, and serve over noodles. Pork stroganoff.

 

[Angelhalo]

Here's one I saw Giada make on the Food Network yesterday. My fiance kept saying "Man that looks REALLY good!" and "I want THAT tonight!"

Pork Chops with Fennel and Caper Sauce

1/4 cup olive oil
4 boneless (2-inch-thick) pork chops (about 2 pounds total)
3/4 teaspoon salt, plus more for seasoning meat
3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1/2 cup white wine
1 (28-ounce) can diced tomatoes, with their juices
1/2 lemon, zested
2 tablespoons capers

In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.

Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.

Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.

 

[DawnCt1]

Here's one I saw Giada make on the Food Network yesterday. My fiance kept saying "Man that looks REALLY good!" and "I want THAT tonight!"

Pork Chops with Fennel and Caper Sauce

1/4 cup olive oil
4 boneless (2-inch-thick) pork chops (about 2 pounds total)
3/4 teaspoon salt, plus more for seasoning meat
3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1/2 cup white wine
1 (28-ounce) can diced tomatoes, with their juices
1/2 lemon, zested
2 tablespoons capers

In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.

Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.

Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.

That sounds good but the only thing I have is the lemon zest, tomatoes and capers.

 

[RUDisney]

When your grill is back in commission, sprinkle some thyme onto the pork chops and grill them. Very simple and easy.

Or, marinade the pork in 1/2 c teriyaki sauce and 1/4 c scotch for about 1/2 hour and grill it. DH found this in a magazine and it has become one of our staples.

 

[DawnCt1]

Do you like them breaded? I have made this a couple times and it has gone over well. Dip pork chops in a mixture of sour cream and brown mustard, then dip in bread crumbs, fry in some olive oil to brown and then cook for a short time in the oven.

This is in first place right now. I think I have brown mustard.

 

[java]

Pan Saute them in a little butter/olive oil- after salting and peppering them. Then when done take out of pan- and pour in 1/2 cup oj/ 1/4 cup grainy dijon and 1/2 cup chicken stock. Bring to a boil and reduce until it coats the back of spoon- pour over chops.

or an old standby

same saute of the chops
In a pan I melt some berry jam-add balsamic vinegar, red pepper flakes and about a tbsp of butter at the end to make it shiney. Pour over chops. mmmm

 

[Tazicket]

I made some the other night like this:

Sprinkle pork chops with garlic powder, rosemary, pepper, and thyme.
Heat 1/4 cup Worcestershire sauce in a skillet with 1/4 cup water over medium heat
Place pork chops in skillet and cook for 10 minutes
Flip chops over and add another 1/4 cup of water
Cook additional 10 minutes

I wound up having to throw my pork chops into a 375 degree oven for an extra 15 minutes or so because they were really thick, but they turned out really really well.

 

[Honu]

I had the best chops at a caribbean restaurant the other night. The were seared and then braised in creamed corn, of all things. Really, really tender though. They were also served with slices of roasted sweet potato. The pork, corn and sweet potatoes complimented each other really well. I never would have thought to put those things together, but I'm going to try a recreate it next week.

 

[Crankyshank]

You could always cut them up and use them in a stir fry

 

[DawnCt1]

Pan Saute them in a little butter/olive oil- after salting and peppering them. Then when done take out of pan- and pour in 1/2 cup oj/ 1/4 cup grainy dijon and 1/2 cup chicken stock. Bring to a boil and reduce until it coats the back of spoon- pour over chops.

or an old standby

same saute of the chops
In a pan I melt some berry jam-add balsamic vinegar, red pepper flakes and about a tbsp of butter at the end to make it shiney. Pour over chops. mmmm

I have done something similar. Sauted chops in olive oil, sliced onions. Mix grainy digon with about a half a cup of Italian salad dressing and simmer til done. Thats good too.

 

[budbeerlady]

I brown them in a pan, put them into a glass bakeware type pan. I boil 2 cups ketchsup, 1 cup brown sugar and 2 cups water. Pour that over the chops, bake for 1hr 15min covered with tin foil. We eat them with white rice or potatoes.

 

[JoenAdamnErinnSam]

Cut a pocket in each chop-if thick enough and stuff with stove top stuffing and bake for about an hour on 350-if they are thin just put stuffing between 2

 

[MareQ]

Coat with Dijon mustard, then bread and fry or bake. You can also do half dijon, half honey and bread in crushed ritz crackers.

 

[Imzadi]

Pork Chops With Apples & Stuffing

4-6 Pork chops
1 tablespoon vegetable oil
1 (6 ounce) package stuffing mix (any flavor)
Apple juice
1 (21 ounce) can apple pie filling, with cinnamon
Optional: some re-plumped up raisins & maybe chopped walnuts.

Brown pork chops in oil over medium-high heat. Do not cook all the way. Take out chops.

In same pan, deglaze the pan using apple juice. (Deglazing is scraping & stirring up the browned bits of meat & drippings in the pan with a liquid, to be used for a gravy.) Add enough apple juice (in place of water) to make the stuffing mix according to package directions. Add in a few spoons of the apple pie filling for flavoring. Set aside.

Spread stuffing mix in the bottom of a greased 8x8” baking pan.

Place pork chops on top so the juices from the pork chops, will keep flavoring the stuffing, as they continue to cook.

Mix raisins & chopped walnuts into pie filling.
Spoon pie filling over top; cover with aluminum foil.

Bake at 350 degrees for 45 minutes.

The apple juice, drippings & pie filling really add flavor & zing to the stuffing and unify all the flavors.


The pie filling and stuffing can be adapted for chicken instead, too. Use peach pie filling and orange juice with chicken.

 

[Darcy03231]

Brown the chops. Slice some potatoes fairly thin (I do one potatoe per chop). Slice onions. Layer in a casserole dish - potatoes, onions and pork chops and add 1 1/2 cups of water. Bake covered at 350% for about 30 min (depends on thickness of chops). When done uncover and drain juice into a saucepan. Thicken with cornstarch. Pour gravy back over chops, potatoes and onion. Serve with any vegetable and salad.

 

[DMickey28]

The last time I made them it was a combo of these two recipes. I can't remember what I did from each but I remember using something from both of them, I think!!!

6 pork chops
2 tablespoons steak seasoning
1 (12 fluid ounce) can or bottle beer
1 (18 ounce) bottle barbeque sauce
2 onions, sliced

DIRECTIONS
Sprinkle pork chops with steak seasoning. Brown both sides in skillet. After the pork chops have been browned, remove them from the pan.
Pour into skillet one can of beer. Stir around the beer until all the particles on the sides have been incorporated. Pour in barbecue sauce and place the pork chops back into the pan. Add onions and cover. Simmer on low for 1 to 2 hours

HONEYED PORK CHOPS
2 tablespoons vegetable oil
6 boneless pork chops
3 tablespoons honey
1/2 cup water
1/4 cup soy sauce
1 small onion, chopped
1/4 teaspoon ground ginger
1/8 teaspoon ground black pepper

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Heat the oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Transfer to a baking dish.
In a bowl, mix the honey, water, soy sauce, onion, ginger, and pepper. Pour over the pork chops in the baking dish.
Bake pork chops 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C).

ETA: Now that I look at it, I only used the top recipe. The other looks good too though!

 

[RLccweems]

Fry them. Then throw some cream of mushroom soup and sour cream on top. Heat thru, and serve over noodles. Pork stroganoff.

This sounds very good....