What to put on porkie chops?!

Stuff them.

Need more? ok
3 slices bacon, chopped cook til crispy, drain out most grease.(reserve for searing chops)
1 small onion, diced saute
1 small zucchini, shredded saute(apple could be used)
1 teaspoon chopped fresh herbs
2 cloves garlic, sliced and you guessed it saute.
Add 1/4 teaspoon black pepper, (plus extra for seasoning chops) and
1/8 teaspoon salt, (plus extra for seasoning chops)
2 slices white bread, crumbled to make fresh bread crumbs (about 1-1/4 cups)
1/4 cup grated Parmesan cheese . Mix all together.
This fills
6 double-cut pork chops (about 1-1/4 inches thick, about 5 pounds total)
Slice a large slit in center to hold about 1/3 cup stuffing.
Pat stuffed chops dry , salt and pepper , sear in sautee pan 2 min each side to brown then lay in roasting pan. Add 3/4 cup dry white wine (or apple cider) and roast 350 degrees 45 min until 150 internal temp.

ps- I doubt a lion can do this, no thumbs.

I bread the thick kind with egg and Italian bread crumbs and bake them in the oven. You can dip them in egg and milk, coat them in flour and fry them in oil--chicken fried pork chops. I've baked them in casserole with onion, green bell pepper and tomato slices. You could try a marinade to give them flavor when you cook them. There are lots of marinades in the store next to the salad dressing.Or just use Italian dressing. I've used BBQ sauce, catchup and ground pepper as condiments on my porkie chops.

I put them in a roaster with quartered onions put enough catsup to cover and then about the same amount of barbeque sauce put in the oven for about one hour. The sauce will get really watery at first but later will thicken again. When the chops are fork tender, they are done. Yum. Sometimes they take longer than 1 hour depending on how many you are cooking.

You can also make them with sweet and sour sauce. This sauce can also be used on ribs of course.
One part catsup
One part vinegar
Two parts brown sugar
Two parts water
Pineapple tidbits (optional)
Enough flour or cornstarch to thicken
The "parts" can be the can from the soup or a juice glass or whatever. Just remember that you will end up with six of these containers of sauce. So the size of the measurement will depend on the amount of meat you are cooking.
Check the meat after about an hour and add more thickening if necessary. Again, the meat should be fork tender or falling off the bone.
enjoy

The recipe below will create the most amazing, tender, and juicy chops ever. Do everything it asks, follow it to a T. They are great served with yukon gold mashers!!

Brined Pork Chops

Ingredients
For the brine:
1/2 cup salt, or to taste
1/3 cup sugar
2 tablespoons fennel seed
2 tablespoons coriander seed
1 teaspoon crushed red pepper flakes
3 bay leaves
1 onion, diced
2 carrots, peeled and diced
2 ribs celery, diced
4 cloves garlic smashed
1 1/2 quarts cold water
4 bone- in pork rib chops

Directions
To make the brine: In a large container, add all of the ingredients and stir to combine. Submerse the pork chops in the brine and refrigerate for 3 days. After 3 days remove the chops from the brine, discarding the brine.


Preheat a grill or grill pan. Place porks chop gently on the preheated grill or grill pan. After 3 to 4 minutes rotate the chops 90 degrees to create lovely grill marks. Grill the chops for another 3 to 4 minutes and then turn over and repeat the process. If the chops seem to be burning move the chops to a cooler part of the grill to allow for longer cooking time without burning. Stand the chops up so the fat edge is in contact with the grill to crisp up the fat edge. Remove the chops from the gril, cover with foil, and let rest in a warm place before serving. The doneness of the meat should be about medium to medium well and very juicy.

Notes
Cook's Notes:

This is DEFINITEY a plan ahead recipe as the pork chops need to brine for 3 days.

PS" if youre happy with your method already, and are truly looking for something to compliment pork, the chunky apple chutney or sauce. Rachel Ray does a nice one, check this out - http://www.foodnetwork.com/videos/pork-t…

Hope this helps!!

Marinade them in the syrup from a can of pineapple rings.

Grill for about 4-5 minutes per side depending on thickness and some of the pineapple rings so they will caramelize and colour.

Use the rest of the rings for a dessert or with your breakfast in the morning.

Barbecue sauce.
Seasoned salt.
Mix together some salsa and some apricot jam.
Country gravy.
Sauerkraut.
Beer.
Peppers and onions.
Rosemary and onions.
Feta cheese and onions.

Um...need any more?

Bake your pork chops in the oven with sauerkraut and an apple sliced into 1/8's on top.Your oven should be set at 350*F , bake 45 minutes in a covered pan.Serve with mustard.Yum.

Tomato sauce....

Make homemade apple sauce with them. Add cooked, mashed raspberries to the sauce