I'm so sorry I missed this thread yesterday.
I always used to feel the same way about pork chops. I always made them the way my mother did - pan fry with soy sauce - but DH didn't like them that way. And I was NEVER crazy about them. DH is happy with Shake 'n Bake but I want to be able to
see the fat so I can cut it off.
End result? I rarely made them.
More recently I've been able to buy some much leaner chops so I tried again to find some recipes that would suit everyone here.
These are a couple we like:
Sautéed Pork Chops with Balsamic Apples (Our favorite)
4 boneless or bone-in pork chops, 3/4 inch thick
5 T. margarine
2 T. packed brown sugar
¼ tsp. dried thyme leaves, crushed
2 tart apples, cored, peeled and sliced
2 T. balsamic vinegar
Season chops, if desired with salt and pepper and the thyme. In a 12 inch skillet melt 4 T. of margarine over med-high heat and brown chops. Remove from skillet and keep warm.
In the same skillet, add apples and 1 T. margarine, and cook over med-high heat, stirring occasionally 5 minutes or until tender. Stir in sugar and vinegar and cook, stirring frequently, 1 minute or until bubbling. Return chops to skillet and cook until done.
[NOTE: I skip the the butter & just spray my pan with olive oil. I also don't pack the brown sugar. Because the pork I use is so lean & I skip the butter, I've been adding a couple tablespoons of cider when I have it.]
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Raspberry-Stuffed Pork Chops
4 chops
4 Tbl raspberry jam
½ c dried apricots
1 Tbl oil
4 Tbl vinegar
2 Tbl honey
4 Tbl orange juice
1 Tbl mustard
Cut a deep pocket in each chop. Chop apricots & combine with jam. Divide into equal portions & stuff the chops. Brown the chops on both sides. Add remaining ingredients, lower the heat & simmer 8 to 10 min.
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Rib Rub
Whispering Canyon Café
(I know this is for ribs, but it's good on chops too. I bake them then.)
½ c Granulated Sugar
1½ Tbl Granulated Onion
2¼ tsp Celery Salt
2¼ tsp Iodized Salt
3 Tbl Paprika
2 tsp Chili Powder
2 tsp Coarse Ground Black Pepper
3/8 tsp Cayenne Pepper
1/8 tsp rounded Dry Mustard
¼ tsp Dry Ginger
1/8 tsp rounded Granulated Garlic
1/8 tsp Cumin
1/8 tsp Thyme
½ Tbl Whole Marjoram
¼ tsp Ground Cinnamon
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PORK CHOPS CORIANDER CUMIN SPICE RUB
1 Tbl cumin seeds, toasted and coarsely ground
1 Tbl coriander seeds, toasted and coarsely ground
3 garlic cloves, finely chopped
2 Tbl olive oil
2 pork chops, ¾” thick
2 Tbl coarsely chopped fresh cilantro
Garnish: lime wedges
Combine cumin, coriander, garlic, and 1 tablespoon oil. Pat pork chops dry and season with salt and pepper. Rub spice mixture on both sides of chops.
Heat remaining tablespoon oil in a large heavy skillet over moderate heat until hot but not smoking, then cook chops until just cooked through, 5 to 7 minutes on each side.
Serve pork chops sprinkled with cilantro and garnish with lime wedges.
Makes 2 servings.
<Source> Gourmet Magazine, November 1999
[NOTE: I don't have the seeds on hand. I've done these with regular ground spices and also put the spices in a skillet over medium heat & "toasted" until the fragrance begins to be released. I've read that this is enough & we find we can taste the difference.]
We like them both ways. I've also baked these instead of pan frying.
If I remember in the morning it almost always works to put them in a crockpot with bar-b-que sauce.
