Pork chops.

Make up a box of stove top stuffing in a roasting pan. Then lay the pork chops right on top of the stuffing and put the pan in the oven at 350 for 45 minutes or so depending on the thickness of the chops. Voila! - quick and easy "stuffed" pork chops.
 
Soak overnight in Wishbone Zesty Italian dressing and cook on the grill. This is the only way to eat chops!! My ex was the pork queen (no kidding). She has tried all the recipes and this one is hand down the best:)

Jim
 
Most people overcook 'em. On the stove, I keep it simple. Season with salt, pepper, and garlic, and use a rather low heat. You do not have to cook pork to death.

Same method works fine on the grill.

As with any meat, start with good stuff. Avoid the cheapie "rib cut" jobs, and go for a decent center-cut. Too thin of a cut, and they tend to get hard.
 
mwerner said:
Most people overcook 'em.... You do not have to cook pork to death.
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Exactly.

Pork readily absorbs other flavors, so it responds well to marinades, spices, rubs, sauces, etc. It smokes well (witness bacon). But, you do have to be a bit careful about cooking it with other things, roasting the pork and baking the desert in the same oven, for example. Also, go light on the salt with pork for the same reason, it really responds to it; remember, you can always salt more at the table.
 
I usually buy chops thicker than 2". I cut a deep pocket and I stuff them with spinach, garlic, and fresh mozzarella. Sometimes I bread them. I then sew them up and bake them for about 35 minutes at 350 degrees. While they are baking I make up a fresh batch of pan sauce using chopped tomatoes, roasted red peppers, red pepper flakes, and spices. The chops get topped with sauce.
 
Julienne a large sweet Vidalia onion & sliver some garlic to taste, sweat in a large saute pan until translucent, add seasoned chops, cover & cook slowly over medium heat. Dead simple. Good honest, basic chops.
 
Don't overcook.I like to chop onions and mushrooms ,saute with salt pepper and nutmeg, a bit of balsamic vinegar, add chops ,cover and cook slowly.!!
 
Get chops no thicker than 3/4 inch. Soak in milk for a while (my wife loves the taste but hates the smell of frying pork) pat dry and season lightly with pepper and seasoned salt. Dredge in bread crumbs and fry till brown on both sides. If the meat is still too rare for you, put the meat in a 350 degree oven till it is done (about 3-4 min) or you can cheat and stick it in the microwave for a minute but I will deny that I ever said that.:D :D
 
marinate them in preferred sauce/dressing. broil both sides (sear outside to keep in moist, tender flavor) in a pyrex dish. Cut thin apple slices, and put on top, and bake @350 to finish cooking.
 
I cook mine brased in apple juice over a medium flame. Keep just enough juice in the pan so that it doesn't evaporate, but not so much that you're boiling the meat. Right as they're coming ready, stop adding the juice, and let it cook off. the outside of the chops will get carmelized in the remaing juice, while the chops will have absorbed the apple flavoring. They come out moist and tasty.

Dave
 
In the summer I like to brine them overnight with kosher salt, black pepper corns and a spoon of honey, then grill over a med heat to just shy of med.

In the winter I like my favorite white trash recipie; Brown the chops in a lidded sauce pan then add a can of cream of mushroom soup, onion and garlic powder, a dash of worstershire sauce and a few bay leaves. Simmer for a few hours until fork tender and serve over rice.
 
Here's a recipe courtesy of the Food Network, from Emeril Legassi:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_12478,00.html

The recipe might seem a bit complex, but it's really easy. The key is to make a batch of Emeril's Louisiana Bayou seasoning (the recipe for that is freely provided on this website). Generously season the pork chops with the seasoning, them flour the pork chops with all purpose flour (also seasoned with the same stuff)

Sear the chops two minutes per side, then roast in a preheated oven at 400 degrees for 10 minutes or so. The aroma released from your oven when doing this has to be experienced to be believed.

If you click on the link, you'll see recipe also mentions caramelized apples and southern greens as well. The recipe for the apples seems to have been left out, but Sarah Moulton has an excellent recipe for fried apples on the same website.

Rats--I'm really in the mood for pork chops now!
 
Gollnick said:
Are you callin' my mother "white trash"!?!

She used to make that exact dish.
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If the shoe fits :p ;)

My grandmother used to make it as well, it probably came off the side of the soup can once upon a time. Mmmmm, Mmmm, Good!
 
sph3ric pyramid said:
Somebody plz enlighten me on a simple way to make a good pork chop.

I am very hungry.
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Braised with potatoes carrots and onion or sub rutabaga for carrot

Use thicker chops or use pork loin when it goes on sale for $1.99 a lb. and cut them thick, (at least an inch)

Peel and slice 3/8" thick about 4 or 5 potatoes,
do the same with 2 carrots.

peel and slice thin 1/2 a medium onion.

season 4 thick chops with salt and pepper

Put a tablespoon of oil in a large non stick fry pan that has a tight fitting lid. over med high heat.

place chops in pan and get some color on one side then flip and get a little color on the other side. about 3 minnutes per side.

put onion carrots and potatoes in the pan and let them sizzle for a couple minutes turn potatoes and let sizzle for a few more minutes.

add about half a cup of water to the pan cover tightly and turn down heat to low.

simmer till potatoes and carrots are fork tender. (about 15 to 20 minutes.)
 
Just had some for dinner, salt/pepper/garlic/nutmeg with potatoes, onions, and carrots. Overcooked a tad, the carrots took longer than I expected. Accompanied by a pretty good local beer.

Overall, awesome.
 
Here's an easy glaze/reduction that kicks butt on chops:
1/3 cup Balsamic Vinegar
1/3 cup Port Wine
1 Bay leaf
Reduce over medium heat until somewhat thickened
Finish w/ 1 teaspoon butter.
Pour over chops- enjoy.
 
Put in a covered dish, pour some plum sauce over them and throw in a low oven for an hour
 
Add some oregano to Rugger's first post and that's the way my wife likes them.
I also like to put them in a cast iron skillet. Cover them with drained sauerkraut, a peeled & sliced apple and a sliced onion.
A sprinkle of caraway seeds and you are good to go.
Bake at around 350-375 for a half hour 45 minutes.
Serve with boiled potatos.
 
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