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

[maslex]

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!!!

 

[NMAmy]

I've found making them in the crockpot helps keep them moist. Here's a family favorite but it's pretty spicy:

Brown pork chops and put them in the crockpot. Add 1 can of seasoned diced tomatoes (I like garlic and basil) and 1 can of chili beans. I also sometimes use pintos instead of chili beans and add a can of diced green chile. Cook on high around 3 hours or on low for 5 hours.

I serve it with baked potatoes (and we spoon the beans and tomatoes on it) and a salad.

I also make them this way:

Brown pork chops. Add chopped onion, red pepper, diced potato, and mushrooms. Brown for a few minutes then add 1 can of low sodium beef broth and 1/2 tsp of onion soup mix. Bring to a boil, then reduce heat and cover. Cook for about 45 minutes until potatoes are tender.

 

[ahutton]

My favorite is to use the Good Eats fajita marinade by Alton Brown. You soak them for an hour and then grill them. I serve with black or refrained beans and avocado slices or guacamole. Even my kids devour them!

 

[kellyg403]

Pork Chops are a hard one for me to keep moist as well. My dh is like yours and prefers 'tender'.

I typically use the thicker cuts and brown both sides, put them in a baking dish and cover to cook through. Keeping them covered seems to help, as well as letting them stand for a few minutes when done. Pork Chops seem to over cook easily.

Normally, I butterfly them and stuff with some type of stuffing and in the last five minutes of baking add a gravy type sauce. No exact recipe. I do like the one with mushroom soup, but I am the only one who does.

Kelly

 

[Tazicket]

My new favorite way to do them is to start them on the stove top and then move them to the oven to finish.

Preheat the oven to 350.

Then, I melt some butter in the pan, then throw in 1 onion, sliced into thinner rings. Cook the onions until soft and brown and then scoot them out of the way and lay 4 thick boneless pork chops in the pan.

Season the chops with some salt, onion powder and garlic powder. I also add some Mural of Flavor (one of my favorite spice blends from Penzey's).

Let the chops brown for a couple of minutes and then flip them over to brown on the other side. Arrange the onions on top of the pork chops and then I generously add in a flavored balsamic vinegar. The one I use is a cranberry pear white balsamic. I don't really measure it, but I add enough to come almost halfway up the chops.

Let the vinegar boil and reduce some, then put a lid on the pan and put it in the preheated oven. Let it cook for around 25 minutes or so.

They wind up really juicy and flavorful.

 

[dyna]

Our favorite way believe me we do not do this often only couple times a year if that.

Four the chops with seasoned flour I just use salt an pepper let set a couple hours.

Brown the chops in skillet with a bit of fat what ever you prefer.

Take the chops out of skillet, make your roux (add flour) your lookin for a thick paste (2T fat 2T flour and 2 cups milk makes about 2 cups gravy adjust from there. Takes lots of salt an pepper to get right flavor.

Once gravy is done lower heat an put chops back into skillet an let every thing simmer 30 mins should do it but they really can not simmer to long.

Serve with mashed taters, homemade biscuits.

I've done the shake an bake DH liked them I ate them but was not my fav.

 

[nooneshome]

I slice a loin into thin chops, dip them in egg, bread them with Italian bread crumbs and then fry them in a pan. DS loves them this way.

 

[mtemm]

dh doesn't like pork chops, either, but I have found he does like pork tenderloin. I find those are easier to keep moist, so I've stopped trying with pork chops.

 

[Breezy_Carol]

I found this way on the internet. It is easy, moist, and delicious. I make it often. It is not real spicey, just flavor full.

CHILI POWDER BAKED PORK CHOPS
Printed from COOKS.COM
6-8 center cut pork chops
chili powder
salt and pepper, to taste
Wash the pork chops then salt and pepper both sides. Layer them in an
oblong Pyrex or bakeware dish that has been sprayed with Pam. Sprinkle
the top side of the pork chops with chili powder. Cover securely with foil
and bake 1 hour in 350°F. oven.

I don't wash the pork chops and instead of the Pyrex dish, I just make a foil packet because there are only 2 of us.

 

[Meriweather]

I have 3 favorite recipes..............we eat them quite often.

This is my very favorite


* Exported from MasterCook *

Cinnamon-Apple Pork Chops

Recipe By :Healthy Cooking
Serving Size : 4 Preparation Time :0:00
Categories : Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless pork top loin chops
2 tablespoons butter -- divided
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
4 medium tart apples -- thinly sliced
2 tablespoons chopped pecans

In a large skillet over medium heat, cook pork chops in 1 tablespoon butter for 4-5 minutes on each side or until juices run clear.
Meanwhile, in a small bowl, combine brown sugar, cinnamon, nutmeg and salt.
Remove pork chops and keep warm.
Add apples, pecans, brown sugar mixture and remaining butter to the pan. Cook and stir until apples are tender.
Serve with chops.


* Exported from MasterCook *

Cranberry-Orange Pork Chops

Recipe By :Simple & Delicious
Serving Size : 6 Preparation Time :0:00
Categories : Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boneless pork loin chops -- (1/2" thick and 6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
11 ounces can mandarin oranges -- drained
1/2 cup chicken broth
1/3 cup dried cranberries
1/4 cup ground allspice
1/4 teaspoon paprika

Sprinkle pork chops with salt and pepper.
In a large skillet, brown chops in oil on both sides.
Add remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer for 8-10 minutes or until meat juices run clear.


* Exported from MasterCook *

Onion-Dijon Pork Chops

Recipe By :Taste of Home
Serving Size : 4 Preparation Time :0:00
Categories : Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 bonless pork loin chops -- (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup thinly sliced red onion
1/4 cup water
1/4 cup cider vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard

Sprinkle pork chops with salt and pepper.
In a large nonstick skillet coated with cooking spray, cook pork chops over medium heat for 4-6 minutes on each side or until lightly browned. Remove and keep warm.
Add the remaining ingredients to skillet. Stir to loosen browned bits.
Bring to a boil. Cook and stir for 2 minutes or until thickened. Return chops to the pan. Reduce heat. Cover and simmer for 4-5 minutes
or until meat thermometer reads 160º.

 

[htmom]

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.

 

[The Mystery Machine]

In the "old days" braising them on the stove top was a standard way of cooking them. I have not eaten braised pork chops in ages so not sure if they were more tender.

I have found that grilling them works the best for getting them the most tender.

Secret is to not overcook them which is no easy feat.

Probably the best way is to find a marinade you like and then grill them.

Like you, still "on the hunt" for that.

 

[1Mouse2RulethemAll]

I just throw some lemon juice and pepper and bake for 25 minutes


Posted from DISboards.com App for Android

 

[tasha99]

Not sure about boneless, but I use Cooks Illustrated's method for pork chops, which is 1/2 thick and start in a cold pan. One side has some sugar to encourage browning. I remember reading an article on pork years ago in CI that showed how much the surface of pork shrinks and loses liquid from traditional browning. One key factor--flavor enhanced (has an certain % solution injected for flavor) is nasty, and all that artificial juiciness comes out at the wrong time when cooking, making it hard to brown. At some stores, you really have to look for meats that haven't been injected w/ extra water and salt.


http://www.keyingredient.com/recipes/14583090/cooks-illustrated-pork-chops/

 

[Squirlz]

Brining is the key to moist and flavorful pork. My Wife uses soda pop. Whatever flavor you like. Add two tablespoons of Kosher salt. Leave overnight or at least 6 hours Then we grill them over charcoal.

We were at a friends house once and they served the most tasteless, dried out chops I've ever eaten. My Wife told me later that while us men were out getting beer, the hostess BOILED the pork tenderloins! Then he grilled them on a gas grill. The two worst things you could do to a piece of meat.

 

[luvmy3]

My new favorite way to do them is to start them on the stove top and then move them to the oven to finish.

Preheat the oven to 350.

Then, I melt some butter in the pan, then throw in 1 onion, sliced into thinner rings. Cook the onions until soft and brown and then scoot them out of the way and lay 4 thick boneless pork chops in the pan.

Season the chops with some salt, onion powder and garlic powder. I also add some Mural of Flavor (one of my favorite spice blends from Penzey's).

Let the chops brown for a couple of minutes and then flip them over to brown on the other side. Arrange the onions on top of the pork chops and then I generously add in a flavored balsamic vinegar. The one I use is a cranberry pear white balsamic. I don't really measure it, but I add enough to come almost halfway up the chops.

Let the vinegar boil and reduce some, then put a lid on the pan and put it in the preheated oven. Let it cook for around 25 minutes or so.

They wind up really juicy and flavorful.

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.

 

[The Mystery Machine]

Brining is the key to moist and flavorful pork. My Wife uses soda pop. Whatever flavor you like. Add two tablespoons of Kosher salt. Leave overnight or at least 6 hours Then we grill them over charcoal.

We were at a friends house once and they served the most tasteless, dried out chops I've ever eaten. My Wife told me later that while us men were out getting beer, the hostess BOILED the pork tenderloins! Then he grilled them on a gas grill. The two worst things you could do to a piece of meat.

That is interesting. I will have to look that up. Thanks.

Also Tazicket, that sounds good too. I will have to check it out.

Trying to cut back on the red meat here and looking for different ways to cook pork chops.

 

[bookgirl]

I am not a fan of pork chops but do occasionally eat loin chops.

I season and lightly flour them.

Brown them in a sauté pan with just a couple sprays of olive oil.

Then take them out and put a little more olive oil and cook off some fresh mushrooms until they are sweated (basically cook the water out of them). I will sometimes put onion slices in as well. I leave them bigish so I can get rid of them in my portion.

Add a large can of cream of mushroom soup to the pan along with seasonings (dash of tabasco, paprika, green herbs, etc whatever you like) and a splash or wine or cooking sherry.

Add the chops back in and let them simmer until cooked. (usually between 20-40 minutes depending on thickness of chops or cooking temp). I try to cook to 160-165 degrees.


It's very 60's Campbell soup housewife but it's really yummy and makes a really tender piece of meat.

 

[Wishing on a star]

Okay, for chops.... High Quality, very well marbled, THICK cut, and bone-in pork chops are the way to go.

It is harder to find them bone-in, so we do use the boneless.
But, the bone is protective when cooking or grilling. So the meat near the bone can be melt-in your mouth. 'IF' you have a high quality and well marbled cut of meat.

Pork chops are similar to beef in how they should be cooked.

I don't think there is any way possible to get 'tender' in a thinner cut, or low quality cut of pork.

We have seasoned and grilled like a good steak.
Braised in the oven.
Barbequed in the oven, (braise in HOT oven, hot enough for the outside fat to braise and 'sizzle') then add BBQ sauce at the end.

Being from the south, one way that I have done chops in the past is to actually dredge them in flour etc., fry up, make a good southern gravy... OMG, southern porkchops and gravy, with mashed potatos and a veggie. NOT healthy!!!! That's why I can barely remember the last time I've done this!

 

[mill4023]

The problem is that people are paranoid about trichinosis, so they tend to cook them too long.
I usually pan fry them, then when they are just about done, I add a mix of half honey, half mustard, and rosemary. Sometimes I get it just right and they are nice and juicy. Sometimes I overcook them and they get a little dry, but having the sauce makes them still taste good.
But if you have a hard time getting moist chops, doing a whole tenderloin is probably the way to go. Either that or use a really thick chop, so you can put the thermometer in from the side and get an accurate temp. That way you can take them out at just the right time, before they overcook.

The USDA used to say you had to go to 160F, but they changed that a couple of years ago to 145F. So if you do a tenderloin or thick chop, pull it out when it hits 145, and let it rest for a few minutes, you should get a nice juicy piece of pork.