Recipes

[ECBG]

I caramelize slices of a sweet onion, then lightly brown the chops on each side.  I add a caramelized m of mushroom soup,  1/2 to 3/4  can of water and garlic.  Bake 350 degrees, basting 1 hr.

[FiddleDeeDee]

I use them for my Grandmothers porkchops with stuffing. Easy peasy to make, produces it's own gravy and all I need to do is add a green vegi. 

Smothered porkchops is another dish that uses bonesless pork chops.

[Nightowlz]

@Tinkrbl44 

We make these quite a bit since they always turn out yummy. I normally just put olive oil on the pork chops & wipe the pan with a little oil on paper towel.

Pan Fried Pork Chops

4 pork chops, 1/2” to 1” thick

1 tsp salt

1 tsp dried thyme

1/2 tsp pepper

1-2 tbls oil

Brush olive oil on pork chops. 

Sprinkle chops with salt, pepper & thyme.

Place oil in cast iron or stainless steel skillet. Need skillet with lid. (Don’t use non-stick pan)

Place chops in pan not touching each other.

Cook each side slowly about 4 mins per side until brown on each side.

Cover pan with tight fitting lid.

Turn off burner & let chops sit for about 8-10 mins.

Remove chops, deglaze pan with a little water, broth or wine & a tbls of butter. Serve as sauce.

[Zhills]

These breaded pork chops are baked to juicy perfection and ready in about 30 minutes!

Ingredients

Pork

• 4 boneless pork chops about 1" thick
• salt and pepper to taste

Breading mixture

• 1 1/2 cups plain breadcrumbs
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp celery seed
• OR Seasoned Breadcrumbs
• 1/3 cup freshly grated Parmesan cheese
• 1/3 cup mayonnaise
•  

Instructions

Prepare

1. Preheat oven to 425°F and line a rimmed baking sheet with aluminum foil or parchment paper.  Set aside.

Season pork

1. Dry pork chops well with paper towels and season lightly with salt and pepper, to taste.

Make breading mixture

1. In a shallow bowl, combine breadcrumbs, salt, paprika, black pepper, garlic powder, onion powder, celery seed, and Parmesan cheese.  Stir to combine well OR Seasoned breadcrumbs!

Bread pork chops

1. Spread a thin layer of mayonnaise on one side of a pork chop, then add, mayo side down, to the breadcrumb mixture.  Press gently to coat well.
2. Spread another thin layer of mayonnaise on the other side of the pork chop and sprinkle with breadcrumb mixture, pressing gently to adhere.  
3. Add pork chop to prepared baking sheet and repeat steps 1 and 2 with remaining pork chops.

Bake

1. Once all chops are on the baking sheet, spray pork with cooking spray (this makes them crisp) and bake for 18-20 minutes, or until pork has reached an internal temperature of 145°F.

Serve

1. Let pork chops rest a few minutes, then serve, sprinkled with a bit of fresh minced parsley and lemon wedges.

Delicious!

[Tinkrbl44]

Excellent ideas!   Mine weren't as tender as I'd hoped.  Cooked low in a pan, turning frequently.   Next time I'll do some nice sauce, for an hour.  

[RedTop]

I sear quickly on both sides in a hot skillet, then finish cooking in the oven.  Remove the meat to a platter and use the skillet to cook peppers and onions.  

Sometimes I add a can of Lucks fried apples or fried peaches to the skillet before it goes in the oven.   

[KatieB]

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@Tinkrbl44 wrote:

Excellent ideas!   Mine weren't as tender as I'd hoped.  Cooked low in a pan, turning frequently.   Next time I'll do some nice sauce, for an hour.  

---

@Tinkrbl44    Pork chops will get tough if you overcook them.

[RedTop]

@Tinkrbl44 

Based on what I was taught, frequent  turning of the pork chop in a skillet helped make it tough.  With each turn, the surface of the meat dried out as it browned a bit more.   I would think an hour is way too long to cook a pork chop even in sauce.

If I'm going to pan fry, I sear both sides of the meat quickly, turn off the heat, add a tablespoon of water and a lid to finish cooking with low steam.   

[kaydee50]

DH grills them on his George Foreman grill.  Quick and easy.

[wagirl]

I use the boneless chops for tonkatsu/schnitzle---pound them thin, then do the flour coat, egg dip and then into panko --but first HEAVILY season the flour , s/p the meat first---then spritz them with a little oil and throw them in the airfryer--OMG--they come out so crunchy and moist. I serve with rice, assorted sauces, and a fresh salad. and ---according to DD it even makes a really good sandwich-----and no weird porky taste either.