Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I love me a good pork chop! Brining is definitely helpful. I've found the pork over the last few years to be tough and brining helps.
I like the grilled and pan fried options myself, but I would also be inclined to smother them in onions, gravy and mushrooms if you like 'em. I've also made an oven fried version using Italian flavored bread crumbs that's pretty good and easy.
The only way we had pork chops growing up was like this:
My mom would coat them in some flour and then brown them in a pan on each side for a few minutes. Add to the pan some onion soup mix, milk, and cream of mushroom soup and simmer until done. Serve the chops with egg noodles and the sauce.
Location: Finally made it to Florida and lovin' every minute!
22,677 posts, read 19,269,134 times
Reputation: 17596
Brown 'em, throw on your favorite BBQ sauce, then let them simmer for an hour, hour and half (probably less, since they're thin) until they're really tender.
You've already got some ideas that pretty much cover the ways I do them, but one of my favorite ways is just to salt and pepper them and then fry them up in a cast iron skillet.
Capt. My favorite way to make the thin pork chops is pork parmesean. Egg and breadcrumb the same you would for chicken parm, lightly fry on both sides. Put in a baking dish cover with sauce, mozzarella lots of fresh garlic. Cover with foil and cook @350 for 45 minutes, serve with spaghetti. Delicious.
You can also throw them in a crock pot over sauerkraut (drained). Just add a clove or two of minced garlic and a couple of tablespoons of apple juice. If you have caraway seeds, you can add them too.
They will look better if you brown them first. If not, just sprinkle the tops with a little paprika.
You could also make pork chops dijon: dip chops into a mixture of dijon mustard, lemon juice (just a little) and egg, then bread with bread crumbs. Bake at 375 til done. Nothing spectacular, just another "everyday" meal.
4 pork chops
1 c. applesauce
2 apples peeled & sliced (ie Granny Smith)
1 can frozen apple juice concentrate
salt, pepper, cinnamon & nutmeg to taste
Season the pork chops, then lightly brown on both sides in a pan with nonstick cooking spray. Add the applesauce and apple juice concentrate to the pan. Scrape the bottom of the pan to deglaze. Add apples. (You can add sliced potatoes also at this point if you wish.) Cover and cook on low until apples (and potatoes) are cooked through.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
