What's your favorite way to make boneless pork chops?

[Caseheidi]

I have two basic ways we do pork chops. The first, I season both sides of chops with Lemon Pepper, then cook in a skillet with butter for 4 to 6 minutes per side, til mostly cooked thru (remember they need to sit, and will continue to cook a bit even off the I heat, so a tiny bit under do e is good) with the pan drippings, I add about 1Tlb of Dijon mustard with 1-2 TLB of Worcestershire sauce. Make sure to scrape the pan drippings and cook til warm and mixed(about a minute). Serve over the chops.

The second way, I season both sides with salt and pepper, sear both sides in hot pan, add a dollop go either Apricot jelly or Orange Marmalaid on top of each chop, and finish off in a pre-heated oven at 350 until heated thru, I check at about 25 minutes and use a meat theometer.

 

[jen73]

I fry them, I have to admit but double dip them. I dip them first in an egg/milk mixture and them dip them in flour that has been mixed with salt, pepper, garlic, and maybe season all. Then I dip them Back into the egg/milk mix and AGAIN in the flour mix. I fry them in canola oil until they looked cooked and serve them up with potatoes and a salad. Everyone that has had them, loves them, but DUH who doesn't love fried food???

 

[taterheads]

Shake and bake! Then mounds of buttery mashed potatoes on top! Yummy!

 

[disneyhand]

Here's an old one that my whole family likes and that doesn't happen too often! I found it many years ago on a Lipton Onion Soup packet.

Pork Chop Bake
4 pork chops, 1/2 inch thick

4 medium potatoes, peeled and thinly sliced

1 envelope Lipton Onion-Mushroom or Beefy Mushroom Recipe Soup Mix (I often just use the regular onion soup packet and it's fine too)

1 1/2 cups water

Preheat oven to 350
In large skillet, brown chops and drain. In greased 2 quart oblong baking dish arrange the potatoes, then chops. Add the soup mix thoroughly blended with water. Bake covered 1 hour or until potatoes are tender. Makes 4 servings.

 

[momof1princess]

We don't eat pork chops very often. Almost never. I like them, DH-not so much. He says he doesn't mind them as long as they are "tender". Everything has to be "tender" with him. But I can never seem to get a tender, juicy, flavorful pork chop. We don't care for the ones with the bone in them. And yes, I know things cooked with the bone are more flavorful. But I'm looking for a recipe that uses boneless pork chops, not thin ones and has a good flavor to them? I'm not opposed to using shake & bake either. If you've used that, how do they come out? What about marinades? On the grill? In the oven? Crockpot?

I'm putting together my menu for this week and I'm looking for something different. Thanks!!!

Pork schnitzel!
1 pack boneless pork chops
Eggs
Bread crumbs
Butter

Beat a few eggs together in a bowl. In a second bowl, pour about 1/2 the bread crumbs.
Beat pork chops paper-thin with a tenderizing mallet (very therapeutic), then dip in egg, then bread crumbs, and fry in butter in skillet on medium heat. Yummy!

And you can serve anything with it!

 

[ReneeA]

We eat a lot of pork in our house - pork loin, pork roast, pork chops, pulled pork, etc. Now they make pork so lean that it's generally more healthy than most beef. My favorite easy recipe for pork chops is an old one from my MIL. Take thick cut boneless chops (I'll buy a huge pork loin when they're on sale and cut up the thickness I want) preheat oven to 400°, beat one egg in a pie plate, in a separate pie plate mix Italian bread crumbs, 1/2 cup parmesan cheese, add a bit of garlic powder, parsley flakes, and a tiny bit of oregano. Dip the chops in the egg wash, coating both sides, then into the bread crumbs. Do each chop twice through the egg & bread crumbs, then into the oven for 35 minutes. I serve them with oven roasted potatoes and a couple veggies on the side. Everyone loves them.

 

[bigbabyblues]

I make a sort of bbq sauce modified MIL's recipe, and bake them. It is (supposed to be) 1 cut of ketchup, 1/4 cup of brown sugar and a splash of white vinegar. I don't measure any of it, but mine always have more sauce than hers do.

 

[Mousemom234]

Overcooking is a sure way to end up with 'shoe leather'. For the most part, take whatever time the cookbook or seasoning package shows for chops, and subtract 5-10 minutes. Pork doesn't need to be cooked to death these days.

I do them several different ways, but I almost always start by brining them.

2 tsp kosher salt and 1 Tbsp brown sugar per chop, with enough water to cover in a tightly sealed, close fitting container or zip-top bag. Add whatever other flavors you want, to taste - a bit of soy sauce, minced ginger, honey, apple or orange juice concentrate, maple syrup, spices, minced onion /garlic...
Use very hot water, or nuke the mixture for a minute or so to dissolve; then let cool completely (I pop it into the feezer for a bit while I trim the excess fat off the chops) Then add the chops, seal, and let soak for 3-24+ hours. If you use a bag, get as much air out as possible, and turn them over, or squish them around a few times, whenever you think about it.
Drain off the liquid, pat dry, and cook. I sometimes use Shake&Bake, but I still pat off the brine, then dip them in water to adhere the coating.

If pan frying, make sure the pan is hot before adding the oil, and make sure the oil is hot (shimmery) before adding the chops. If it isn't they'll steam first, which tends to make them tougher.
If I'm going to stuff them, I cut the pocket before brining, so the flavors can hit all sides.

 

[luvsmickeymouse]

I make these alot!

http://www.kraftrecipes.com/recipes/pork-chops-apples-stuffing-111258.aspx

 

[Tazicket]

I have pork chops all ready to go and I think I'm going to do this for dinner tonight. It sounds delicious. I don't have flavored balsamic so I'm going to try it with plain.

Go for it! It's our new favorite. We like to grill the thick chops, too. Goes very nice with grilled corn.

But this vinegar baking thing is just fantastic. Let me know how it is with the straight balsamic vinegar!

We have a local specialty olive oil and balsamic vinegar store nearby that is just fantastic. They have red and white balsamic in all different flavors (cranberry pear is our favorite but they also have something like 30 other flavors like chocolate, pineapple, and apple).

They also have 20-30 different olive oils with multiple basic olive oils from different parts of the world, garlic olive oil, butter olive oil, orange olive oil (great in brownies!), and so much more. I'm completely hooked on them.

 

[meajuly5]

Well I find that when pork chops are over cooked they are tougher. Make sure they are cooked through but they don't need to be left so long they are "dry". My fav way is to use one inch chops and fry them in a bit of butter. When they are almost done but nice and brown on the outside take them out. Add about quarter to half a cup of honey and chopped pecans to the pan. Use your spatula to scrape up all the brown bits into the honey. After it lightly simmers a minute or two I throw my chops back in for another bit of heat until the very center is done. My kids love them this way.

yum !!!

 

[luvmy3]

Go for it! It's our new favorite. We like to grill the thick chops, too. Goes very nice with grilled corn.

But this vinegar baking thing is just fantastic. Let me know how it is with the straight balsamic vinegar!

We have a local specialty olive oil and balsamic vinegar store nearby that is just fantastic. They have red and white balsamic in all different flavors (cranberry pear is our favorite but they also have something like 30 other flavors like chocolate, pineapple, and apple).

They also have 20-30 different olive oils with multiple basic olive oils from different parts of the world, garlic olive oil, butter olive oil, orange olive oil (great in brownies!), and so much more. I'm completely hooked on them.

I did it but when I went to my spice cabinet I found that I didn't have my mural of flavor so I had to try to recreate it with what I had. I don't know what happened to it, I'm sure I didn't use it all
Anyway, it was very tasty and I used my dutch oven so it came out very moist. Dh and the kids liked it, in fact my pickiest eater loved the sauce. I'm definitely going to do it again after a trip to Penzey's and I'll try to find some flavored oil in my area. We have a gourmet market here so I'm sure I can find something there.

 

[Christine]

Eating pork chops, pork roasts, etc, used to be one of my favorite meals. This was a long time ago. As with everything, our food industry has screwed up pork (or made it better depending on your perspective). Pork has been bred to have very little fat now and it has definitely affected the flavor of most pork cuts.

I have tried pork chops in all forms in all ways and I can never get it to taste how I remember. I've pretty much stopped trying. OP, it could be your husband is just never going to be thrilled with pork chops because of this factor. I mean, I have really worked to make sure mine are not overcooked and I use lots of "stuff" to keep them moist, but they still never live up to what pork once was.

I am actively searching for a local farm that sells pork the old way!

 

[wishesuponastar]

I just made boneless chops the other day in the crockpot for the first time. They came out tender. Just put a few squirts of BBQ sauce in the crockpot then placed 4 chops on top then put about 1/4 cup of bbq sauce on. Cooked on high for 4 hours.

 

[maslex]

OP here.

I asked DH how he'd like them cooked (he's not a BBQ sauce fan) and he said he'd try the shake & bake. So we'll see how that turns out. Thanks for all the suggestions.

 

[bas71873]

Crock pot

Throw a sliced onion in the crock.

I throw in my chops frozen (when I forget to thaw them)

Mix together a can of golden mushroom soup, a packet of dry onion soup and a can full of water. Pour over chops

Cook on low 4 to 6 hours depending on whether or not they are frozen and how thick your chops are.

Serve over rice

 

[java]

OP here.

I asked DH how he'd like them cooked (he's not a BBQ sauce fan) and he said he'd try the shake & bake. So we'll see how that turns out. Thanks for all the suggestions.

They will be dry if you shake and bake. Perhaps if that is thE meathod you want to try brush them with mayo before doing the shake and bake.

We always just dip in egg, breadcrumbs seasoned with Parm and fryin little olive oil. Then finish in oven. It takes much quicker than you would think. After the fry only about 20 minutes in a 350 oven.

Oh and I usually use bone in chops! Better moister flavor plus cheaper!

 

[maslex]

They will be dry if you shake and bake. Perhaps if that is thE meathod you want to try brush them with mayo before doing the shake and bake.

We always just dip in egg, breadcrumbs seasoned with Parm and fryin little olive oil. Then finish in oven. It takes much quicker than you would think. After the fry only about 20 minutes in a 350 oven.

Oh and I usually use bone in chops! Better moister flavor plus cheaper!

They really do come out dry if using shake and bake? I've never tried it with pork chops before but have had good results with boneless and bone in chicken breasts. Thought it might be the same. I'll still give it a whirl and see how they come out.

 

[lovemygoofy]

They really do come out dry if using shake and bake? I've never tried it with pork chops before but have had good results with boneless and bone in chicken breasts. Thought it might be the same. I'll still give it a whirl and see how they come out.

The chops don't always come out dry but they don't keep the juice in very well either. I don't use Shake n Bake and just make my own combo with nonseasoned breadcrumbs and some panko and then season the way I want. I make up a small amount of spicy honey mustard and slather on the pork chops before I cover in breadcrumbs. It makes the bread crumbs stick and keeps them from getting dry and acts as a tenderizer.

I have a friend that uses little bit of mayo seasoned up and then does the same thing with breadcrumbs. Another friend uses some light ranch dressing and then some breadcrumbs.

Another favorite way I make pork loin is combining jar of chili sauce and jellied cranberry sauce. I mix it up together in a small bowl with some red pepper and pour over a pork loin.

I've also made up a Dijon mustard and glazed over the pork loin or chops. I cover the dish with foil and bake lower for a bit and then turn the oven up and take the foil off to get a good crust from the glaze.

Lastly I've always cooked up boneless chops in a BIG skillet with some softened onions and apples. I take apple cider vinegar and some brown sugar mixed together and pour over the top and finish cooking in the oven.

I have nothing against SnB but it seems the box keeps getting more expensive and the bag of crumbs is getting smaller and lately been really salty. I was raised on it though so still do enjoy when I go home and my mom makes it.

 

[clh2]

We make Margarita Pork Chops...very moist. We buy a very particular type of boneless pork chops, and have grilling them down to a science.

The recipe calls for bone-in...but again, we always use boneless.

Margarita Pork Chops

Easy Peasy too!