Pork Chop Recipes 

Pork chops are a very popular meat.  The pork chopped is often fried, grilled, roasted and sometimes stuffed.  You can purchase pork chops either with the bone or boneless.  Pork is cooked more thoroughly than beef and so you need to be careful your pork chops do not dry out.  Some people like to brine their pork chops before cooking and others might wrap their pork chop with bacon to add moisture while cooking.  Pork chops should be cooked to an internal temperature of 145 degrees F. 

Basic pork chops, breaded and fried 

  • 4 pork chops, with or without bone
  • 2 Tbsp flour 
  • ½ teas paprika
  • 1 egg 
  • ½ cup bread crumbs
  • 1 teas Worcestershire sauce 
  • ½ teas thyme
  • 1 Tbsp olive oil 
  • Salt & pepper to taste 

In small bowl beat egg slightly and combine the egg with the Worcestershire sauce.  In another larger bowl combine the flour, salt, pepper, paprika and thyme.  Place the bread crumbs on a sheet of foil or in a bowl.   Coat the pork chops with the seasoned flour.  Then dip the pork chops in the egg mixture and finally coat the pork chops with the bread crumbs.  Heat the oil in a large skillet over medium.  Place the pork chops in the heated skillet and brown first on one side and then on the second side.  It should take about4 minutes on each side for the pork chop to turn golden brown. 

Pork chops with peaches 

  • 4 thick pork chops
  • 1 tsp ground cinnamon 
  • 1 Tbsp oil
  • 3 Tbsp brown sugar 
  • 1 25 oz can sliced peaches in syrup
  • salt & pepper to taste 

Drain the peaches and reserve the syrup.  Trim, visible fat from the pork chops.  In a large skillet heat the oil over medium heat.  Sprinkle salt and pepper over the pork chops.  Brown the chops in the oil in the skillet.  In a bowl combine the syrup from the peaches, the cinnamon and the brown sugar.  Pour this mixture over the pork chops and bring to a boil.  Lower heat. Add sliced peaches and cook for 15 to 20 minutes or until liquid has reduced by half and has thickened.  Do not cover skillet.  Turn the pork chops over several times so they cook evenly. 

Grilled pork chops 

If you are going to grill your pork chops, it’s a good idea to put them in a marinade for about 2 hours or more before grilling to help keep the chops moist. 

  • 4 thick pork chops, visible fat removed 
  • For the marinade combine the following ingredients in a bowl: 
  • ½ cup water
  • 1/3 cup light soy sauce 
  • ¼ cup vegetable oil
  • 2 teas garlic, minced. 

Place pork chops in marinade, refrigerate for at least 2 hours.  Preheat the grill for medium high heat and oil the grate lightly.  Remove the pork chops from the marinade and shake off excess.  Sprinkle with salt and pepper to taste.  Discard the used marinade.  Pork chops do not like a hot fire, so you want to use indirect grilling.  It’s fine to sear both sides of the pork chops first and then go to the indirect grilling.  You want to cook the pork chops until they are no longer pink inside and the internal temperature reads 145 degrees F. 

Breaded stuffed pork chops 

An easy way to make stuffed pork chops is to use Stove Top stuffing mix.  Of course, if you prefer you can make your own stuffing. 

  • 4 pork chops at least 1 inch thick
  • 1 6ox box Stove Tio Stuffing 
  • 3 eggs
  • ½ cup flour 
  • 1 cup breadcrumbs
  • 1 teas garlic powder 
  • 1 teas dried parsley
  • salt & pepper to taste 
  • Olive oil for browning chops 

Preheat oven to 350 degrees.  Spray baking dish with cooking spray.  Make Stove Top stuffing according to package directions.  Slice the porkchops through the side lengthwise to make a pocket.  Do not cut all the way through.  You can ask your butcher to cut the pocket in the pork chops.  Fill the pocket in each pork chop with the stuffing.  Use a toothpick to secure the ends. 

In a shallow bowl, lightly beat the eggs and add the salt and pepper. Place flour either on a sheet of foil or in a bowl.  In another bowl combine the breadcrumbs, garlic powder and parsley.    Dip the pork chops in the flour, then in the eggs and then in the breadcrumb mixture. 

Heat the olive oil in a small frying pan until hot.  Brown the pork chops one at a time on all sides so the breading sticks to the chops and it will stay crisp while baking.  Place browned pork chops in prepared baking dish, cover and bake in the preheated oven, for 35 to 40 minutes.