How to Cook Pork Chops and Pork Chop Recipes - Delishably - Food and Drink
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How to Cook Pork Chops and Pork Chop Recipes

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Cheese and pepper crusted pork chop with bruschetta is one of the recipes which can be found on this page

Cheese and pepper crusted pork chop with bruschetta is one of the recipes which can be found on this page

Pork chops are a hugely popular, delicious eating foodstuff. It is possible to grill pork chops, fry them, bake them or even casserole them and serve them up in an almost endless number of attractive and tasty ways. This page will look at several different ways of preparing pork chops and in each instance provide a serving suggestion. Hopefully, you will be tempted to try some of these ideas or at the very least it will inspire you to try new serving methods for pork chops of your own creation. All of the photos on this page are of either the finished dish or part of the preparation process.

Pork chops come in a variety of shapes and sizes

Pork chops come in a variety of shapes and sizes

Pork chops can be cut from a number of different parts of the pig, meaning that they will vary in both shape and size. Usually, they will have a bone still attached or running through them, but boneless pork chops are also popular. The recipes on this page can be made to apply to any of the commonly sold types of chops.

Pork chop shallow fried in oil and served with roasted baby potatoes, Brussels sprouts and apple sauce

Pork chop shallow fried in oil and served with roasted baby potatoes, Brussels sprouts and apple sauce

Pan Fried Pork Chop With Roast Potatoes and Brussels Sprouts

Ingredients per Serving

  • 1 large pork chop
  • 6 to 8 baby new potatoes
  • 6 to 8 Brussels sprouts
  • 1 tbsp apple sauce
  • Vegetable oil for frying
  • Butter
  • Salt and white pepper

Method

The potatoes have to be cooked and cooled before being deep fried. Start therefore by washing them and adding them unpeeled to a pot of cold, lightly salted water. Bring to a boil and simmer for 25 minutes. Drain them, return them to the pot, cover and leave to cool completely.

Season the pork chop well with salt and pepper on both sides. Heat a little oil in a non-stick frying pan and fry the chop on a low to medium heat for 10 minutes each side.

The Brussels sprouts should be added to boiling salted water for 10 to 12 minutes and drained.

The potatoes should peel easily by hand. When the pork chop is cooked, push the pan off the heat for the meat to rest while the potatoes are deep fried for five or six minutes until crisp and golden. Drain on kitchen paper before plating with the other ingredients.

Oven roasted pork chop with pork burger, pork sausages and bacon

Oven roasted pork chop with pork burger, pork sausages and bacon

Cider Marinated Pork Chop With Pork Mixed Grill

Cooking is often classed as an art form and so it should be as the self-expression which is possible is all but limitless. Experimentation in cooking is great fun and provided you pay attention at all times to food safety procedures and common sensibilities, the positive results should significantly outnumber the negative. This method of cooking a pork chop was one such experiment and it was both a success and a failure. It was a success in the sense that the chop was well cooked and tasted delicious—but it was a failure in the sense that it turned out entirely different from what had been hoped/expected...

The idea behind this recipe was to cook the pork chop on an oven shelf underneath a very hot, overhead grill, in a way that would make the chop look as though it had been cooked on an outdoor grill. Unfortunately, although the metal shelf rack was preheated as much as possible, the conclusion has to be that the heat could not be maintained at a high enough temperature to leave the criss-cross markings. That did not, however, make the pork chop any less enjoyable to eat.

Ingredients per Serving

  • 1 pork chop
  • ½ pint apple cider
  • 2 tbsp vegetable oil
  • 1 small shallot
  • 1 clove of garlic
  • ½ tsp dried red chilli flakes
  • Salt and white pepper
  • 1 butcher’s pork burger
  • 2 pork link sausages
  • 2 or 3 rashers/slices of bacon
  • 1 medium tomato
  • 3 or four closed cup mushrooms
  • Extra vegetable oil for frying

Method

The pork chop should be marinated in the fridge for at least a couple of hours. Put the cider, vegetable oil, finely chopped shallot and garlic and the chilli flakes in to a plastic dish with a lid. Season and stir well before adding the pork chop and ensuring it is covered. Refrigerate.

When the pork chop is marinated, put your grill on to heat. Lift the pork chop from the marinade and be sure to scrape off any pieces of chilli, shallot or garlic—they will burn under the heat and turn bitter. Place the chop on a grill pan and grill for ten minutes each side until done.

When the pork chop is turned (after ten minutes), add some vegetable oil to a large frying pan and place it on a moderate heat. Add the pork burger and sausages to fry for twenty minutes in total, turning the pork burger halfway through.

When the burger is turned, take the pork chop out from under the grill and check the juices run clear. Transfer to a heated plate and cover with foil to rest while the remainder of the ingredients are completed.

Half the tomato and remove the stalks from the mushrooms. Add them to the frying pan cut/open side down. The bacon should be cooked under a hot grill for just a couple of minutes each side.

Lay your pork chop on the serving plate and carefully add the remaining ingredients alongside, giving the bacon a gentle shake before plating to remove excess grease.

Kentucky Bourbon Grilled Pork Chops

Casseroled pork chops are served wwith herb buttered baby new potatoes and blanched mangetout

Casseroled pork chops are served wwith herb buttered baby new potatoes and blanched mangetout

Casseroled Pork Chops With New Potatoes and Mangetout

This really simple pork casserole takes little work but tastes absolutely delicious.

Ingredients per Serving

  • 2 pork chops
  • 1 large carrot
  • 1 stick of celery
  • 3 small shallots
  • 1 pint fresh chicken stock
  • Baby new potatoes as required
  • Handful of mangetout
  • Generous pinch of dried sage
  • ½ tsp freshly chopped mint
  • Butter
  • Salt and black pepper

Method

Put your oven on to preheat to 350F/170C. Wash and roughly chop the carrot and celery. Peel and half the shallots. Mix with the pork chops in a large casserole dish, season and pour in the chicken stock, which should firstly be heated to simmering stage in a saucepan. Put in to the oven for one and a quarter hours.

The potatoes should be washed and added to a pot of salted, cold water. Bring the water to a boil and simmer for half an hour. Drain the potatoes and return tho the pot with some butter and the chopped mint, swirling to achieve even coating. The mangetout should be blanched in boiling, salted water for three minutes, before being drained for service.

Scoop the pork chops from the casserole dish with a large slotted spoon and plate with the potatoes and mangetout alongside.

Cheese and chopped red bell pepper are melted over a pork chop which is then served with salsa based bruschetta

Cheese and chopped red bell pepper are melted over a pork chop which is then served with salsa based bruschetta

Cheesy Pepper Pork Chop With Bruschetta

This recipe is a slightly different take on a pork chop but it is absolutely delicious and provides a refreshing alternative for anyone who perhaps believes they have exhausted their pork chop recipe repertoire. Experimenting with different types of salsa and different inclusions with the cheese can pay further dividends and afford an entirely different slant to the dish on each occasion.

Ingredients per Serving

  • 1 pork chop
  • 2 oz grated cheddar cheese
  • ¼ red bell pepper
  • 3 slices from French bread stick
  • 1 medium tomato
  • 2” piece of cucumber
  • 1 tsp freshly chopped chives
  • 1 clove of garlic
  • Extra virgin olive oil
  • Salt and freshly ground black pepper

Method

The salsa should be made first in order to give the flavours time to infuse. Half the tomato and the cucumber piece, lengthwise in the latter instance. Remove the seeds and pulp from both with a teaspoon and finely dice. Add to a glass or stone bowl. Peel the garlic clove and finely chop. Chop the chives. Add the garlic and chives to the bowl and season with salt and pepper. Pour in about a tablespoon of extra virgin olive oil. Mix well, cover with clingfilm and refrigerate until required.

Gently fry the seasoned pork chop in a little vegetable oil for ten minutes each side. Grate the cheese and dice the red pepper. Mix the pepper and cheese together and carefully arrange on top of the pork chop. Season with black pepper and place the pan under a hot, overhead grill for a couple of minutes until the cheese is melted and bubbling. Set aside on a cold part of your stove to rest.

Toast the bread slices until golden on both sides. Taste the salsa for seasoning and adjust if required. Carefully spoon the salsa on to the top of each slice and plate. Lay the cheesy pork chop on the plate and serve your dish immediately.

Pork chop baked in the oven in foil and served with spicy fried potatoes and onions and a fried egg

Pork chop baked in the oven in foil and served with spicy fried potatoes and onions and a fried egg

Baked Pork Chop With Spicy Stir Fried Potatoes and Fried Egg

Ingredients per Person

  • 1 large pork chop (bone in)
  • 6 to 8 small new potatoes
  • ½ medium white onion
  • 1 medium green chilli
  • 1 large egg
  • Pinch dried red chillies (optional extra heat)
  • Pinch of dried sage
  • Sea salt, white pepper and black pepper
  • Vegetable oil
  • Chopped chives to garnish stir fry

Method

The potatoes for this recipe have to be cooked and cooled before they are stir fried. Wash them thoroughly but do not peel them and add them to a pot of cold, salted water. Bring the water to a boil and reduce to simmer for 20 to 25 minutes until the potatoes are just softened. Drain them and return them (still unpeeled) to the empty pot. Cover and leave to cool.

After a further half hour, put your oven on to preheat to 350F/180C. Spread a large sheet of foil in a roasting or baking tray. Drizzle the centre with a little bit of vegetable oil. Season your pork chop on both sides with salt and white pepper and place it in the centre of the foil. Scatter the dried sage over the top and wrap to form a loose but sealed tent. Place in to the oven for half an hour.

Take the pork chop from the oven and carefully unwrap. Check the juices run clear. Rewrap and set aside to rest. Rub the skin from the potatoes and cut any larger ones in half. Half the onion half and separate in to leaves. Deseed and slice the green chilli.

At this stage, put the serving dish for your stir fry in to a low oven to preheat.

Bring a wok up to a high heat. Add about a tablespoon of vegetable oil, followed by the potatoes and onion. Season with salt and black pepper. Stir fry for a couple of minutes before adding the green chilli and optional red chillies for a final thirty seconds.

Turn off the heat under the wok and push to the side for a few moments. Break the egg in to a small bowl or cup and season with salt and white pepper. This makes it much easier to pour in to the frying pan, rather than simply breaking it in to the pan. It also means you can remove any accidental shell inclusion before it hits the heat. Add a little vegetable oil to a small frying pan and bring up to a medium to high heat before carefully pouring the egg in to the centre. As soon as the egg begins to set, reduce the heat to medium to low and leave it to cook for three to four minutes.

Remove the pork from the foil and lay it on the serving plate. Remove the stir fry serving dish from the oven with protecting gloves. Spoon in the stir fry, scatter the chives over the top and plate beside the pork chop.

When the egg is done to your preference, carefully lift it from the pan with a spatula and lay it on top of the pork chop.

Serve immediately with your condiments of choice.

Have Your Say on Cooking Pork Chops!

Did You Like these Ideas?

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on February 13, 2012:

Hi, Paradise7. I don't know why but the bruschetta really does seem to work well with the pork chop. I know a couple of people whom I've suggested it to have tried it and loved it. Hope you do also. Thanks for visiting and commenting.

Paradise7 from Upstate New York on February 13, 2012:

Really yummy! I'm with Random--I like the idea of pork chops with bruschetta. I wouldn't have thought of it, myself, but how delicious!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on February 12, 2012:

Hi, randomcreative and thank you. The pork chop and bruschetta was an experiment but definitely absolutely delicious and something I will make again and again.

Rose Clearfield from Milwaukee, Wisconsin on February 12, 2012:

Great recipes as always! I love the idea of serving pork chops with bruschetta.