Kitchen

[willomenia]

Shake and bake

[jubilant]

Anymore we buy pork at the meat market frozen in  plastic bags.  The kind you buy for making pork barbeque sandwiches. You can add the barbecue sauce for sandwiches or just heat it up and eat it plain.  Pork like this is much more moist than pork chops and the flavor is so good.  I usually eat mine with a baked potato and veggie.

[In-x-s]

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@Effie54 wrote:

This is a great topic. I don't know why, but I've never made a pork chop that had a good consistency. They always came out like shoe leather. No matter how I panseared them, and cook them in a soupy broth, or in a crockpot, baking them, or even on the grill. I don't know what I'm doing wrong. But I did see one poster who said to keep them at room temperature. Maybe that's where I'm going wrong. What's the secret to a pork chop that is fork tender?

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Me too! As they are raising pork to be leaner and leaner,I just can't seem to cook a nice tender, moist pork chop. I've given up and we stick with pork butt cut into pork steaks or just as a roast or pulled pork.

[ALRATIBA]

It's been a while since I made them .... but with beer, sauerkraut and apples.

Brown the chops, add sauerkraut, peeled cut up apple and a can of beer.

Let it simmer until it looks like it's done.  

Serve with boiled potatoes.

[Nightowlz]

We like pan fried pork chops with olive oil, salt, pepper & thyme. Made them for dinner tonight.

[ECBG]

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@Carmie wrote:

I made pork chops last night my husbands favorite way.  I seared them in a pan with chopped onions and bell peppers with garlic and a little salt. Then I added canned crushed tomatoes and rice, I cooked separately, and seasoned them with fresh basil.

I added a little water and placed a lid on the pan and simmered them  so the chops got tender and the basil released its great flavor.  

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@Carmie 

I love anything wilt bell peppers and onion.  Many thanks.

[JeanLouiseFinch]

I like a thicker cut boneless loin chop.  I season them with a homemade dry rub and grill them in my Ninja. 

Pre-keto I'd get thinner chops, season with S&P, dredge in flour, brown them on each side and simmer in a mixture of cream of celery soup, cream of chicken soup, and water.  The soup gravy would thicken as they cooked.  Served with white rice and a veg.

[Roscoe the Rascal]

We had pork chops last night.  I used shake n bake and always come out good.  My grand daughter and husband love them that way.

I added mashed potatoes, green beans and salad to the menu.

We like the chops with bone in.  I have used the ones without the bone and I bake those with soup.  

[CalminHeart]

I like to marinate chops in soy sauce and lots of finely chopped onion (can add garlic) for 30 minutes each side and then grill them. I've baked them this way when it's too cold or snowy outside. This is also good when grilling hamburgers. The flavor isn't too strong but it adds a little zip.

Anything grilled is good in my book.

I've also baked or grilled them after marinating in whatever I feel like that day.   

[BLH]

My go-to way is salf and pepper both sides.  Put in  pan, cover and bake 350 for one hour.  Also like to brown them and put in crock pot with a can of chicken rice soup.  Delicious.