Pork Chops 

Pork chops come either boneless or with the bone.  There are various pork chop cuts such as the loin chop, or the rib chop, then there are the shoulder or blade chop, and the sirloin chop.  The shoulder and sirloin chops contain more connective tissue and may be fattier than the loin or rib chop. 

Pork chops can be roasted, grilled, or fried and they may be stuffed.  Here are several recipes for pork chops.  

Baked Pork Chops and Potatoes 

  • 5 Potatoes
  • 1 cup milk 
  • 1 onion
  • 2 Tbsp, butter or margarine 
  • 4 pork chops
  • salt and pepper to taste 

Spray medium oblong baking dish with cooking spray.  Heat oven to 400 degrees.  Peel potatoes and slice.  Slice onion in thin slices.  Place a layer of potatoes in bottom of prepared pan.  Top the potatoes with onion slices.  Dot with butter and then repeat the layers, first potatoes, then onion.  Pour the milk over the layers in the pan.  The milk should come about ½ way up the pan.  Place pork chops on top of other ingredients.  Bake for 30 minutes and then turn pork chops over.  Bake additional 30 minutes for a total of 60 minutes. 

Stuffed Pork Chops 

  • 8 loin pork chops about 1” thick
  • ½ cup onion, chopped 
  • ½ cup celery, chopped
  • ¼ cup melted butter or margarine 
  • 2 teas dried parsley
  • 1/2 teas salt 
  • 1 teas pepper
  • ½ teas sage 
  • 2 cups bread crumbs
  • 4 teas oil 
  • 1/3 cup apple juice 

Make a pocket in each pork chop by cutting along the fat side of the chop almost inward to the bone.  You can also purchase pork chops that already have a pocket, or you can ask the butcher to cut one for you. Heat oven to 350 degrees.  Heat the butter or margarine over medium heat and add the onion and celery and sauté until the onion and celery are tender.  Remove the pan from the heat and add the parsley, one- half the salt and pepper, the sage and bread crumbs.  Mix these ingredients together. Divide the stuffing mixture and place it in the pocket of each pork chop. Use toothpicks to close the pocket opening. Sprinkle remaining half the salt and pepper over chops.  Heat the oil in a frying pan and brown the chops for about 6 minutes on each side. Place stuffed pork chips in a shallow baking dish and add the apple juice.  Cover the baking dish and bake covered for 45 minutes.  Remove the cover and bake for an additional 15 minutes. 

Pork Chops, Sauerkraut and Apple 

  • 6 blade cut pork chops
  • ¼ cup flour 
  • 1/2 teas salt
  • ½ teas pepper 
  • ¼ cup oil
  • 2 16-ounce cans sauerkraut 
  • 2 small onions
  • 1 apple, sliced 
  • 1/3 cup water 

Slice the apples and thinly slice the onion.  Combine flour and the salt and pepper.  Dredge the pork chops in the flour mixture.  Heat the oil in a Dutch oven.  Brown the pork chops on each side over moderate heat.  Remove the pork chops from pan and layer 1 can of the sauerkraut and the apple slice, pork chops and onion.  Top with remaining can of sauerkraut.  Add the water.  Cover and simmer for 1 to 1 ½ hours until pork chops are tender.