General Question

hug_of_war's avatar

What can I make with pork chops?

Asked by hug_of_war (10725points) November 22nd, 2014 from iPhone

I am not jazzed about these pork chops but I want to use them before I go out of town for thanksgiving.

What is something interesting I can do with them? Something that will make my taste buds happy?

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13 Answers

zenvelo's avatar

You don’t want to eat them as chops? Then trim them off the bone, cut in small bit size chunks, and stir fry with bell peppers, onions, mung bean sprouts, and a sweet’n’sour sauce.

Use the bones and any still attached meat and fat as added flavoring to baked beans.

janbb's avatar

Or are you just looking for a good pork chop recipe? I season them, dip them in olive oil and Italian bread crumbs and bake them at 350 for about 35 minutes (depending on thickness.) Then take the chops out of the pan and deglaze it with some white wine to make gravy. Very good.

kritiper's avatar

Fry them up and serve with mashed potatoes, applesauce, and green beans.

hug_of_war's avatar

@janbb Either way. That sounds good though, I think that may be a winner

janbb's avatar

@hug_of_war It’s very good. I usually make home fries and a veg with it.

JLeslie's avatar

Marinate them in some soy sauce (just enough to coat the chops, and a little extra in the pan and a lot of sesame seeds. Add sliced mushrooms. Cover and bake at 400 degrees and serve with rice and a green veggie.

Or, salt them a little, and some Adobe seasoning if you have it, coat them in egg and italian breadcrumbs and fry up in a little oil. Serve with mash potatoes and peas.

talljasperman's avatar

You can also just eat them straight from the oven. No piazzas.

AshlynM's avatar

Pork chop fried rice?

ibstubro's avatar

Mix a box of stuffing up in a glass 9×13 pan. Heap the uncooked stuffing down the center of the pan, then lay the pork chops on the ends of the pan, partly overtopping the stuffing. Cover the chops with gravy (made, canned or bottled). If you have Italian bread crumbs, sprinkle a little over the gravy. Bake about at 350–360° for 30–40 minutes and serve with a veggie. This is the home-assembled version of a meal kit they used to sell.

filmfann's avatar

Pour a couple of cans of cream of mushroom soup on top, and bake them. Simple and quick.

ibstubro's avatar

Here’s another cheater:
Place the pork chops in glass baking pan. Top with your choice of toppings (I like a can of sliced black olives, a can of mushrooms, and a can of diced tomatoes, squeezed dry, but anything from corm to artichoke hearts works just as well – fresh, frozen canned). Add cheese if it suits you, from Parmesan to blue, then pour a jar of Ragu roasted garlic and Parm cheese sauce over the works. Bake at 350–360° for 30–40 minutes. Serve with/over noodles or rice.

I do this with fish, for me, and start with frozen filets. The rest of the directions stay the same, including time.

Heather13's avatar

Add some mixed vegetables, and do a stir fry after broiling the pork chops in the oven. Its very good.

ibstubro's avatar

Slice some button mushrooms kind of thick. Saute in a little butter/olive oil on high heat. Remove from pan.

Add pork chops and saute until browned and ‘done’ to suit you. (If they’re boneless chops, I would chunk them up a bit before cooking.)

While the chops cook, take a packet of dry pork gravy mix and reconstitute using ¾ water to ¼ sherry for the liquid. Try to find real sherry, as cooking sherry is loaded with salt.

Remove the chops to the mushroom plate, then dump the gravy mix in the pan on high heat and whisk until thick. Add the mushrooms and chops back to the pan, heat through.

If your chops are whole, mashed potatoes and a veggie are in order. If you chunked the chops, consider serving over cooked noodles or rice, veggie side.

This was so popular at my house that I’ve cooked it twice, served it three times this week. As far as I know, I made it up. Lobster Bisque made me realize what an amazing flavor sherry adds.

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