1) Pork Chops in Mushroom Onion Gravy
Recipe and video by Samantha N.
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“Here is an easy pork chop dinner that’s perfect when you want something warm and comforting.”
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Pork Chops Baked in Onion Soup Mix Mushroom Gravy
An easy, comforting pork chop dinner with a creamy mushroom gravy made from onion soup mix, baked until tender and served with lemon pepper asparagus.
Ingredients
Method
- Preheat the oven to 350°F. Set out a baking dish large enough to hold three thick-cut pork chops in one layer, such as a 9×13-inch dish. Rinse the mushrooms, dry them and chop.
- Melt the 2 tablespoons plant butter in a large skillet over medium-high heat. Brown the pork chops for about 3-4 minutes per side. Transfer to the baking dish; they are not yet fully cooked.
- Mix the condensed cream of mushroom soup, one soup-can measure of water, chopped mushrooms and dry onion soup mix. Pour over the browned chops.
- Bake at 350°F. Samantha gives an approximate baking time of 60-90 minutes; actual time depends on chop thickness and the pan. As an editorial doneness check, begin measuring after 30 minutes and remove the chops once the thickest center reaches at least 145°F, checking away from bone. Do not continue to the full stated time if the chops are already done. If the gravy reduces too much, loosely cover with foil.
- Near the end of baking, melt the remaining 1 tablespoon plant butter in a skillet over medium heat. Add trimmed asparagus and cook, turning occasionally, for about 5-8 minutes until tender-crisp. Sprinkle with the lemon pepper seasoning.
- Rest the cooked pork chops for at least 3 minutes before serving with mushroom gravy and asparagus.
Notes
Amounts marked * are estimates based on the video.
Servings and times are estimates based on the video.
Editorial clarifications: package-size estimates, suggested pan, skillet heat, asparagus method and thermometer/rest guidance were added to make the card usable on its own. These details were not quoted from Samantha’s video. The existing starred amounts and displayed time/serving estimates are retained.
Equipment: large skillet, baking dish that holds the chops in one layer, instant-read thermometer. The source baking range is 60-90 minutes; doneness may occur earlier and should be checked rather than inferred from time. No additional kitchen testing is claimed.
2) Garlic Herb Pork Chops 🧄🐖
Ingredients
Method
- Season pork chops with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chops for 3-4 minutes per side until browned. They will finish in the herb butter.
- Remove pork chops from the pan and set aside.
- Reduce heat to medium-low; melt the butter and add garlic, rosemary and thyme.
- Cook for 30 seconds, stirring constantly.
- Return pork chops to the pan and spoon the garlic herb butter over them.
- Cook gently, turning and basting, until the thickest part reaches 145°F, about 3-7 minutes; stop as soon as it reaches temperature.
- Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates.
- Let the pork chops rest for 3 minutes before serving.
Notes
Equipment: 12-inch skillet, instant-read thermometer.
Serving size: one 4th of the recipe.
For chops thinner than 1 inch, begin checking several minutes earlier. Refrigerate leftovers promptly and reheat to 165°F.
Related recipe and kitchen links: Sear pork chops; Cook for another 5-7 minutes.
3) Honey Mustard Glazed Pork Chops 🍯🥩
Ingredients
Method
- Mix Dijon mustard, honey, mayonnaise, garlic powder, and paprika in a bowl.
- Season pork chops with salt and pepper.
- Heat oil in a skillet over medium-high heat.
- Cook pork chops for 3-4 minutes on each side until browned.
- Pour honey mustard sauce over pork chops.
- Reduce heat to low and simmer gently, turning the chops, until they reach 145°F, approximately 3-5 minutes. Do not boil the mayonnaise sauce.
- Cook until pork reaches 145°F (63°C) internal temperature.
- Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates.
- Let pork chops rest for 3 minutes before serving.
Notes
Equipment: 12-inch skillet, instant-read thermometer.
Serving size: one 4th of the recipe.
For chops thinner than 1 inch, begin checking several minutes earlier. Refrigerate leftovers promptly and reheat to 165°F.
Related recipe and kitchen links: Cook pork chops; side salad.
4) Balsamic Rosemary Pork Chops 🐖🌿
Balsamic Rosemary Pork Chops
Four pork chops with balsamic rosemary flavorings.
Ingredients
Method
- Mix the oil, balsamic vinegar, rosemary, garlic, salt and pepper. Reserve 1 tablespoon in a clean bowl for serving before adding the meat.
- Coat the chops with the remaining mixture and refrigerate for 30 minutes.
- Heat a large skillet over medium-high heat. Lift the chops from the marinade; discard the used marinade.
- Cook the chops for about 4-6 minutes per side, lowering the heat if the garlic darkens, until the thickest part reaches 145°F.
- Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates.
- Rest for at least 3 minutes. Spoon the clean reserved mixture over the chops and serve.
Notes
Equipment: 12-inch skillet, instant-read thermometer.
Serving size: one 4th of the recipe.
For chops thinner than 1 inch, begin checking several minutes earlier. Refrigerate leftovers promptly and reheat to 165°F.
Related recipe and kitchen links: Dijon mustard; baking the pork chops.
5) Maple Dijon Pork Chops 🍯🐖
Ingredients
Method
- Mix maple syrup, Dijon mustard, and olive oil in a small bowl.
- Combine salt, garlic powder, onion powder, and black pepper in another bowl.
- Pat the seasoning mix onto both sides of the pork chops.
- Heat a skillet over high heat and add the separate 1 tablespoon olive oil.
- Sear the pork chops for 2-3 minutes per side until golden brown.
- Transfer the pork chops to a slow cooker.
- Pour the maple-Dijon mixture over the pork chops.
- Cover and cook on LOW for 4-6 hours, until the shoulder chops are fork-tender and at least 145°F. Start checking at 4 hours.
- Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates. Remove from heat and rest at least 3 minutes before serving.
- Serve hot with your favorite sides.
Notes
Equipment: 12-inch skillet, 4-quart slow cooker, instant-read thermometer.
Serving size: one 4th of the recipe.
Use fully thawed pork shoulder chops; the long slow-cooker time is unsuitable for lean loin chops. Refrigerate leftovers promptly and reheat to 165°F.
Related recipe and kitchen links: Mix maple syrup, Dijon mustard, and olive oil; Heat a skillet over high heat and add a splash of oil; Transfer the pork chops to a slow cooker; bake the pork chops in a 400°F oven for about 20 minutes.
6) Smoky Chipotle Pork Chops 🌶️🍖
Ingredients
Method
- Stir the finely minced chipotle peppers with olive oil, paprika, salt and pepper.
- Coat the chops and refrigerate for 30 minutes.
- Heat a skillet over medium-high heat.
- Cook pork chops for 4-5 minutes per side until golden brown and cooked through.
- Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates.
- Remove from heat and let rest for 5 minutes.
- Squeeze fresh lime juice over the chops before serving.
Notes
Equipment: 12-inch skillet, instant-read thermometer.
Serving size: one 4th of the recipe.
For chops thinner than 1 inch, begin checking several minutes earlier. Refrigerate leftovers promptly and reheat to 165°F.
Related recipe and kitchen links: using smoked pork chops.
7) Cranberry Apple Pork Chops 🍎🍖
Ingredients
Method
- Season pork chops with salt and pepper.
- Heat olive oil in a large skillet over medium heat.
- Cook pork chops for 2-3 minutes on each side until browned.
- Remove pork chops and set aside.
- In the same skillet, melt butter and add diced apples and cranberries.
- Cook for 2-3 minutes until apples start to soften.
- Add chicken broth and bring to a boil.
- Return pork chops to the skillet and simmer for 7-10 minutes until cooked through.
- Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates. Remove from heat and rest at least 3 minutes before serving.
- Serve pork chops topped with the apple-cranberry mixture.
Notes
Equipment: 12-inch skillet, instant-read thermometer.
Serving size: one 4th of the recipe.
For chops thinner than 1 inch, begin checking several minutes earlier. Refrigerate leftovers promptly and reheat to 165°F.
Related recipe and kitchen links: simmer for 7-10 minutes.
8) Parmesan Crusted Pork Chops 🐖🧀
Parmesan Crusted Pork Chops
Four pork chops with parmesan crusted flavorings.
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Whisk the egg in a shallow bowl.
- Mix Parmesan cheese and Cajun seasoning on a plate.
- Dip each pork chop in egg, then coat with the Parmesan mixture.
- Heat olive oil in a large skillet over medium-high heat.
- Pan-fry over medium heat for 2-3 minutes per side, until the Parmesan coating is golden; avoid scorching.
- Transfer to a baking dish and bake at 400°F for 5-10 minutes, checking early, until the center reaches 145°F.
- Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates.
- Let the pork chops rest for 5 minutes before serving.
Notes
Equipment: 12-inch skillet, instant-read thermometer, baking dish, oven.
Serving size: one 4th of the recipe.
For chops thinner than 1 inch, begin checking several minutes earlier. Refrigerate leftovers promptly and reheat to 165°F.
Related recipe and kitchen links: Pan fry the pork chops; bake for 10-15 minutes; quick weeknight dinner.
9) Spicy Korean BBQ Pork Chops 🌶️🥩
Spicy Korean BBQ Pork Chops
Four pork chops with spicy korean bbq flavorings.
Ingredients
Method
- Pour the marinade over the pork chops and refrigerate for 2-4 hours.
- Lift the chops from the marinade and discard the used marinade; oil the grill grates according to the grill instructions.
- Preheat the grill to medium-high heat.
- Grill the pork chops for 4-5 minutes per side, or until cooked through.
- Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates.
- Let the chops rest for 5 minutes before serving.
- Garnish with chopped green onions and serve hot.
Notes
Equipment: outdoor grill, instant-read thermometer.
Serving size: one 4th of the recipe.
For chops thinner than 1 inch, begin checking several minutes earlier. Refrigerate leftovers promptly and reheat to 165°F.
Related recipe and kitchen links: gochujang paste; Grill the pork chops; take the meat out of the fridge; steamed rice; kimchi.
10) Lemon Pepper Pork Chops 🍋🐖
Ingredients
Method
- Preheat the oven to 400°F.
- Pat the pork chops dry with paper towels.
- Sprinkle lemon pepper seasoning on both sides of each chop.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the pork chops to the skillet and cook for 4 minutes on each side.
- Place a lemon slice on top of each chop.
- Transfer the skillet to a preheated 400°F oven and cook for 5-7 minutes.
- Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates.
- Remove from oven and let the chops rest for 3 minutes before serving.
Notes
Equipment: 12-inch oven-safe skillet, instant-read thermometer.
Serving size: one 4th of the recipe.
For chops thinner than 1 inch, begin checking several minutes earlier. Refrigerate leftovers promptly and reheat to 165°F.
Related recipe and kitchen links: Transfer the skillet to a preheated 400°F oven; marinate the pork chops; complete meal.
11) Mango Chutney Pork Chops 🥩🥭
Ingredients
Method
- Season pork chops with salt, pepper, and paprika.
- Heat olive oil in a skillet over medium-high heat.
- Cook pork chops for 4-5 minutes per side until golden brown.
- Remove the chops to a plate. Reduce heat to low.
- Stir the chutney and water into the skillet and simmer for 1 minute.
- Return the chops, cover and simmer gently only until they reach 145°F, about 2-5 minutes; add a splash of water if the glaze catches.
- Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates. Remove from heat and rest at least 3 minutes before serving.
- Serve the pork with the cooked chutney sauce spooned over the top.
Notes
Equipment: 12-inch skillet, instant-read thermometer.
Serving size: one 4th of the recipe.
For chops thinner than 1 inch, begin checking several minutes earlier. Refrigerate leftovers promptly and reheat to 165°F.
Related recipe and kitchen links: Remove chops from pan and set aside; Grilling the pork chops.
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12) Apricot Glazed Pork Chops 🍑🍖
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix apricot preserves, soy sauce, minced garlic, and grated ginger.
- Season pork chops with salt and pepper on both sides.
- Heat vegetable oil in a large skillet over medium-high heat.
- Cook pork chops for 3-4 minutes on each side until browned.
- Transfer pork chops to a baking dish.
- Pour the apricot mixture over the pork chops.
- Bake for about 5-12 minutes, checking early, until the center reaches 145°F. Thickness and searing temperature affect timing.
- Baste the chops with the glaze halfway through cooking.
- Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates. Remove from heat and rest at least 3 minutes before serving.
- Serve hot, spooning extra glaze over the pork chops.
Notes
Equipment: 12-inch skillet, instant-read thermometer, baking dish, oven.
Serving size: one 4th of the recipe.
For chops thinner than 1 inch, begin checking several minutes earlier. Refrigerate leftovers promptly and reheat to 165°F.
Related recipe and kitchen links: Cook pork chops.
13) Peach Bourbon Pork Chops 🍑🥃🍖
Ingredients
Method
- Season pork chops with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Cook pork chops for 3-4 minutes per side until browned. Remove and keep warm.
- Take the skillet off the heat and away from flames before adding bourbon, butter and peach preserves. Return to low heat.
- Simmer gently for 2-3 minutes, stirring, until lightly thickened; do not ignite.
- Return the pork chops and any accumulated juices to the skillet, turning to coat with the glaze.
- Cook for an additional 2-3 minutes until pork is cooked through.
- Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates. Remove from heat and rest at least 3 minutes before serving.
- Serve the pork chops hot, drizzled with extra peach bourbon sauce.
Notes
Equipment: 12-inch skillet, instant-read thermometer.
Serving size: one 4th of the recipe.
For chops thinner than 1 inch, begin checking several minutes earlier. Refrigerate leftovers promptly and reheat to 165°F.
Related recipe and kitchen links: Remove and keep warm; Bring the sauce to a boil, then simmer until thickened; grill the pork chops.
14) Garlic Lemon Thyme Pork Chops 🍋🧄🌿
Garlic Lemon Thyme Pork Chops
Four pork chops with garlic lemon thyme flavorings.
Ingredients
Method
- Pat the pork chops dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add pork chops to the pan and sear for 4-5 minutes on each side.
- Remove pork chops and set aside.
- Reduce heat to low, add the garlic and cook for 30 seconds; do not brown.
- Add lemon juice, zest, and thyme to the pan, stirring to combine.
- Return pork chops to the pan and spoon the sauce over them.
- Cook for an additional 2-3 minutes until pork is cooked through.
- Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates. Remove from heat and rest at least 3 minutes before serving.
- Serve hot, garnished with extra thyme if desired.
Notes
Equipment: 12-inch skillet, instant-read thermometer.
Serving size: one 4th of the recipe.
For chops thinner than 1 inch, begin checking several minutes earlier. Refrigerate leftovers promptly and reheat to 165°F.
Related recipe and kitchen links: pork chops; sear for 4-5 minutes on each side.
15) Pineapple Ginger Pork Chops 🍍🍖
Pineapple Ginger Pork Chops
Four pork chops with pineapple ginger flavorings.
Ingredients
Method
- Mix pineapple, ginger, soy sauce, honey, and garlic in a bowl.
- Season pork chops with salt and pepper.
- Heat oil in a large skillet over medium-high heat.
- Cook pork chops for 4-5 minutes per side until golden.
- Pour the pineapple mixture over the chops.
- Simmer for 5-7 minutes until sauce thickens and pork is cooked through.
- Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates. Remove from heat and rest at least 3 minutes before serving.
- Serve hot, spooning extra sauce over the chops.
Notes
Equipment: 12-inch skillet, instant-read thermometer.
Serving size: one 4th of the recipe.
For chops thinner than 1 inch, begin checking several minutes earlier. Refrigerate leftovers promptly and reheat to 165°F.
Related recipe and kitchen links: Heat oil in a large skillet.
16) Teriyaki Pineapple Pork Chops 🍍🥩
Teriyaki Pineapple Pork Chops
Four pork chops with teriyaki pineapple flavorings.
Ingredients
Method
- Mix teriyaki sauce, pineapple juice, garlic, ginger and brown sugar. Reserve half in a clean covered container in the refrigerator.
- Marinate the chops in the remaining half, covered in the refrigerator, for 30 minutes to 2 hours.
- Heat the oven to 375°F. Lift the chops from the marinade and discard the used marinade. Season lightly with pepper; the sauce supplies salt.
- Place the chops in a 9×13-inch metal baking pan. Top each with a pineapple ring and pour the clean reserved sauce around them.
- Bake for about 18-25 minutes, until the thickest part reaches 145°F; start checking at 15 minutes. Spoon the hot pan sauce over the chops.
- Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates.
- Rest for at least 3 minutes before serving.
Notes
Equipment: 9×13-inch metal baking pan, instant-read thermometer.
Serving size: one 4th of the recipe.
For chops thinner than 1 inch, begin checking several minutes earlier. Refrigerate leftovers promptly and reheat to 165°F.
Related recipe and kitchen links: Broil for 2-3 minutes.
17) Apple Cider Pork Chops 🍎🐖
Ingredients
Method
- Season pork chops with salt and pepper.
- Melt butter in a large skillet over medium-high heat.
- Add pork chops and cook for 3-4 minutes per side until golden brown.
- Remove pork chops from the skillet and set aside.
- Pour apple cider into the skillet, scraping up any browned bits.
- Stir in Dijon mustard and thyme.
- Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
- Return pork chops to the skillet and cook for another 2-3 minutes per side.
- Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates. Remove from heat and rest at least 3 minutes before serving.
- Spoon the apple cider glaze over the pork chops before serving.
Notes
Equipment: 12-inch skillet, instant-read thermometer.
Serving size: one 4th of the recipe.
For chops thinner than 1 inch, begin checking several minutes earlier. Refrigerate leftovers promptly and reheat to 165°F.
Related recipe and kitchen links: scraping up any browned bits; Spoon the apple cider glaze over the pork chops.
18) Garlic Butter Pork Chops 🧄🧈🍖
Ingredients
Method
- Season pork chops with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear pork chops for 2-3 minutes per side until golden brown.
- Remove pork chops from skillet and set aside.
- Reduce heat to low; add butter, garlic and thyme.
- Stir for 30 seconds, until fragrant without browning the garlic.
- Return pork chops to the skillet and spoon garlic butter sauce over them.
- Cook for another 3-4 minutes, flipping once, until pork chops reach 145°F internal temperature.
- Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates.
- Let pork chops rest for 5 minutes before serving.
- Serve hot with extra garlic butter sauce drizzled on top.
Notes
Equipment: 12-inch skillet, instant-read thermometer.
Serving size: one 4th of the recipe.
For chops thinner than 1 inch, begin checking several minutes earlier. Refrigerate leftovers promptly and reheat to 165°F.
Related recipe and kitchen links: Sear pork chops; spoon garlic butter sauce over them; Boneless or bone-in pork chops.
19) Coconut Curry Pork Chops 🥩🥥🍛
Ingredients
Method
- Season pork chops with salt and pepper.
- Heat coconut oil in a large pan over medium-high heat.
- Cook pork chops for 3-4 minutes per side until browned.
- Remove pork chops and set aside.
- In the same pan, whisk coconut milk and curry powder.
- Bring sauce to a simmer, stirring often.
- Return pork chops to the pan and cook for 5-7 minutes until done.
- Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates. Remove from heat and rest at least 3 minutes before serving.
- Spoon sauce over pork chops before serving.
Notes
Equipment: 12-inch skillet, instant-read thermometer.
Serving size: one 4th of the recipe.
For chops thinner than 1 inch, begin checking several minutes earlier. Refrigerate leftovers promptly and reheat to 165°F.
Related recipe and kitchen links: coconut milk; coconut curry pork chops.
20) Mustard Crusted Pork Chops 🐖🥣
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Pat the chops dry and season both sides with salt and pepper.
- Mix breadcrumbs, garlic powder, and rosemary in a shallow dish.
- Spread mustard on both sides of each pork chop.
- Dip mustard-coated chops in the breadcrumb mixture, pressing to coat evenly.
- Heat olive oil in an oven-safe skillet over medium heat.
- Brown the crusted pork chops for about 3 minutes on each side.
- Transfer the skillet to the preheated oven.
- Bake for about 6-12 minutes, checking early, until the center reaches 145°F.
- Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates.
- Let the chops rest for 5 minutes before serving.
Notes
Equipment: oven-safe skillet, instant-read thermometer.
Serving size: one 4th of the recipe.
For chops thinner than 1 inch, begin checking several minutes earlier. Refrigerate leftovers promptly and reheat to 165°F.
Related recipe and kitchen links: crusted pork chops.
21) Sweet and Spicy Sriracha Pork Chops 🐖🌶️
Sweet and Spicy Sriracha Pork Chops
Four pork chops with sweet and spicy sriracha flavorings.
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Mix honey, sriracha, soy sauce, and sesame oil in a small bowl.
- Season pork chops with salt and pepper on both sides.
- Heat oil in an oven-safe skillet over medium-high heat.
- Brown pork chops for 3-4 minutes on each side.
- Pour the sauce over the pork chops.
- Transfer the skillet to the preheated oven.
- Bake for about 5-10 minutes, checking early, until the pork reaches 145°F. If the sauce darkens, add a tablespoon of water.
- Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates.
- Remove from oven and let rest for 5 minutes before serving.
Notes
Equipment: oven-safe skillet, instant-read thermometer.
Serving size: one 4th of the recipe.
For chops thinner than 1 inch, begin checking several minutes earlier. Refrigerate leftovers promptly and reheat to 165°F.
Related recipe and kitchen links: Brown pork chops; Leftover sauce.
22) Garlic Parmesan Ranch Pork Chops 🧄🧀🐖
Garlic Parmesan Ranch Pork Chops
Four pork chops with garlic parmesan ranch flavorings.
Ingredients
Method
- Preheat oven to 400°F (200°C).
- In a bowl, mix Parmesan cheese, ranch seasoning, and minced garlic.
- Season the chops with pepper; ranch seasoning supplies salt.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear pork chops for 2-3 minutes on each side until golden brown.
- Sprinkle the garlic Parmesan mixture over the pork chops.
- Transfer the skillet to the preheated oven.
- Bake for about 6-12 minutes, checking early, until the thickest part reaches 145°F.
- Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates.
- Let the pork chops rest for 5 minutes before serving.
Notes
Equipment: oven-safe skillet, instant-read thermometer.
Serving size: one 4th of the recipe.
For chops thinner than 1 inch, begin checking several minutes earlier. Refrigerate leftovers promptly and reheat to 165°F.
Related recipe and kitchen links: garlic Parmesan mixture; Bake for 15-20 minutes; roasted vegetables.
23) Brown Sugar Balsamic Pork Chops 🍖
Brown Sugar Balsamic Pork Chops
Four pork chops with brown sugar balsamic flavorings.
Ingredients
Method
- Season pork chops with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook pork chops for 4 minutes on each side until golden brown. Remove and set aside.
- Reduce heat to low. Add balsamic vinegar, sugar, garlic, thyme and water.
- Simmer gently for 1-2 minutes until lightly syrupy; avoid reducing to a dry sticky paste.
- Return pork chops to the skillet and coat with the balsamic glaze.
- Cook for an additional 2-3 minutes until pork chops are cooked through.
- Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates. Remove from heat and rest at least 3 minutes before serving.
- Serve hot, drizzled with extra glaze.
Notes
Equipment: 12-inch skillet, instant-read thermometer.
Serving size: one 4th of the recipe.
For chops thinner than 1 inch, begin checking several minutes earlier. Refrigerate leftovers promptly and reheat to 165°F.
Related recipe and kitchen links: balsamic glaze.
24) Cajun Spiced Pork Chops 🌶️🐖
Ingredients
Method
- Pat the pork chops dry with paper towels.
- Coat each pork chop with Cajun seasoning.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the pork chops to the skillet.
- Cook for 5 minutes on each side until golden brown and cooked through.
- Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates.
- Remove from heat and let rest for 3-5 minutes before serving.
Notes
Equipment: 12-inch skillet, instant-read thermometer.
Serving size: one 4th of the recipe.
For chops thinner than 1 inch, begin checking several minutes earlier. Refrigerate leftovers promptly and reheat to 165°F.
Related recipe and kitchen links: Coat each pork chop; Cook for 5 minutes on each side.
