How can I make easy yummy non-dry pork chops?!


Question: My mother in law dropped off 5 lbs of boneless pork loin chops last night and I've never made them before!


Answers: My mother in law dropped off 5 lbs of boneless pork loin chops last night and I've never made them before!

My favorite way is to bread them. First mix eggs, lemon juice, olive oil and milk and whip together. Then, you'll need some italian seasoned breadcrumbs. Dip the lions in the egg mixture and then bread each side.

Then, use your favorite oil (canola or olive oil) and fry them in a pan on medium-high head until both sides are browned.

Then, put in a glass container and cover w/foil to keep warm.

Make this mixture/juice to put over the pork chops as you eat them: Take olive oil, lemon juice, oregano, garlic powder, salt and pepper and mix well. Then, just spoon over your pork onto your plate.

Buon Appetite!

marinate them in a plum sauce and cook in oven

mmmmmm muy delicicouso.


Try lightly breading them and LIGHTLY frying in olive oil in a frying pan.

Or spray some pam in a frying pan and sear it. Of course season it up perfectly.

For baked pop chops, season it. Get some croutons and crush them into powder, dip the chops in the breading you just made.

Bake it. They'll be juicy.

But the BEST BEST way is to grill it. Not a George Forman grill either. A real grill. You won't regret it.

Yes it's cold out but nothing beats a grill.

Get a baking bag, and add the seasonings, onion, potatoes, carrots, and bake according to instructions.

Treat them the same you would with beef tenderloin. They don't have a lot of flavor so any type of marinade or dry rub would work. Then I suggest that you pan sear them quickly in a little olive oil and sear in the juices, then pop them in a 350 for maybe 10 minutes. They don't take long at all. Don't overcook them or they will get dry. Once you're done let them sit on the counter for a few minutes before you serve.

I made this recipe once, but I don't have exact measurements. It turned out really good though because pork tastes good with sweet things. Simply season the meat with salt and pepper. In a really hot pan just sear them off. Then add about 1/2 small finely diced onion and let them cook quickly. Then add 1 bag of frozen pitted cherries and about 2 c. of apple juice. Wine would probably work well here as well. Let this simmer until the cherries start to get tender and you have reduced by about half and have a nice sauce consistency. Season with a little salt and pepper. Right before you are about to serve whisk in 3 tbsp of butter slowly. Make sure you do it pat by pat so the butter doesn't separate from the sauce. Pour over your baked chops.

I brown them first, then cover them in onions and cr. of chicken soup in a glass baking dish and bake for about 30 min. They are soooo good and I use the soup for gravy on potatoes.

Brown them first quickly and then put them in a casserole dish or crock pot or electric frying pan and pour on cream of chicken (or mushroom or celery) soup and cook for at least an hour. The chops come out really tender and the soup is now a really rich gravy to serve on your potato or noodles or rice..

This always works. Make some dressing -- use your favorite recipe. The dressing isn't important. Then use a bread loaf pan and press a handful of dressing against the end. Having seasoned your chops to your liking, insert one against the dressing. Then do dressing again, and a chop, and so forth until your pan is full. You can do as many pans as you like. Preheat the oven to 375 and drizzle a couple of tablespoons of chicken broth over each pan as you put them in the oven. Bake for 1 1/2 hours. Um um. Real good. Alls you need now is a crisp vegetable and you're in hog heaven!

Place 4-5 large Potatoes,sliced(1''Thick)in bottom of crockpot
salt & pepper to your taste
Brown 4-5 Pork Loin Chops in a little oil over high heat
Don't cook through just quickly brown.
2 regular(10-3/4oz.) cans Cream of Chicken OR
Mushroom Soup
Pour 1 can over Potatoes,Then pour 1 can over
chops *Do Not Dilute with liquids*
Cover & cook on Low for 8- hrs. or until chops are tender.
The number of potatoes & chops all depend on the size of your crockpot.You can add more or less according to the size.

If you can grill them (and need a little variety), spice them up with a little of your favorite seasoning (one of ours is Durn Good Seasoning), spray lightly with Pam for Grilling (or coat lightly with olive oil) and grill over a direct-medium on a covered grill.

For grilling times you may want to try the cookout calculator at charcoalbob.com. Enter the details like the thickness of each pork chop and it will give you instructions for how to grill them so that they stay nice and juicy.

Then serve with a little of your favorite bbq sauce in a dish for dipping, like you would shrimp cocktail.

Many recipes recommend allowing the pork chops to stand at room temperature for 20-30 minutes before grilling, and allow them to rest for 5 minutes after to keep them nice and juicy.

Hope this helps.

LAYER BACON , BROWN SUGAR ON TOP , TO BAD THE'YRE PROB SLICED , YOU COULD INJECT SOME FLAVOR , COVER IN PAN LOW HEAT 250 TO 300 BASTE ONLY 1X. COOK TO 160 DEG , REMOVE , LET STAND 20 MIN , SERVE , WORKS GREAT W/ WHOLE TENDERLOINS, I COOK 30 LBS AT A TIME + SEAL THEM FOR LATER.

Stuffed Pork Chops

Ingredients-
4 thick cut pork chops
1 cup dry bread crumbs
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1/2 teaspoon salt
5 tablespoons melted butter, divided
1 small yellow onion, chopped
2 tablespoons dried parsley
1 cup beef broth


Preparation-
Make slits in pork chops to form a pocket in fat end. Combine bread crumbs, sugar, pepper, salt, 3 tablespoons of the melted butter, onions, and parsley; mix well. Stuff chops generously and skewer shut with toothpicks.
Heat the remaining 2 tablespoons of melted butter in a skillet. Brown chops slowly over medium heat for 5 minutes on each side. Add beef broth and simmer over low heat for 30 minutes until tender, turning chops at least once. Remove toothpicks and pour pan juices over pork chops before serving.





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