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Juicy pork chops recipe

Juicy pork chops recipe



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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork chop

Everyone will love these succulent pork chops. Enjoy with potatoes, pasta or rice.

125 people made this

IngredientsMakes: 4 pork chops

  • 2 eggs
  • 4 tablespoons milk
  • 4 lean boneless pork chops
  • 225g Doriano Italian crackers, crushed
  • 250ml oil for frying
  • 475ml water
  • 1 cube chicken stock

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. In a medium bowl, beat together the eggs and milk until well blended. Run the pork chops under water then roll in the cracker crumbs. Dip into the egg mixture, then back into the cracker crumbs. Make sure the chops are thickly coated.
  2. Heat the oil in a large frying pan over medium-high heat. Fry chops until golden brown on both sides. Add water to the frying pan, just enough to almost come to the top of the pork chops. Dissolve the chicken stock cube in the water. Reduce heat to medium-low, cover and simmer until the pork chops absorb most of the water, about 15 to 20 minutes.

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Reviews & ratingsAverage global rating:(125)

Reviews in English (101)

by Rachel

This is more work than it needs to be. Simply dip the chops in seasoned egg mixture, bread with finely crushed cracker crumbs and fry in butter or margarine. They will be crisp on the outside, yet tender and moist on the inside. My mother has been making pork and chicken this way for 40 years.-11 May 2005

by KERI KENNELLY

If I hadn't added the two cups of water that the recipe called for after pan frying these, I think that we would have really liked this. There's no way that 2 cups of water is going to disolve/absorb into the chops in 20 minutes. I gave it 30 minutes and the chops went from nice and crisp to soggy...and dry on the inside. If I made these again I think I'd take the chops out of the pan after cooking, make the gravy and then maybe put the chops in the gravy to finish cooking. Or, just cook them through in the beginning and top them with the gravy on the dinner plate.-24 Nov 2001

by Momof2

Capt N these are my mom's exact pork chops. I loved these things growing up. I was so glad to see them on here...I always deep fry. Not the healthiest, but they always turn out great. Thanks for posting.-19 Jun 2003


Garlic Butter Pork Chops

I love all kinds of pork chops such as baked pork chops and Instant Pot pork chops.

This is one of the best pork chops recipes made on a skillet with garlic butter sauce, thyme, salt and pepper.

This main dish is a great dinner entree for busy weeknights and best with side dishes.

I used bone in pork chops for this garlic butter pork chops recipe. You can also use boneless but the bone adds so much extra flavors.

This recipe calls for only a few simple ingredients and it&rsquos important to buy good quality pork chops for tender, juicy, moist and flavorful results.


To make this baked pork chops recipe, you will need:

  • Thick-cut pork chops: When it comes to purchasing pork chops, there are three important qualities to look for that I highly, highly recommend:
    • Thick-cut: Ideally, between 1 to 1.5 inches thick. Thick-cut pork chops much easier to cook correctly than their thinner counterparts. If your grocery store only offers really thinly-cut chops, just go to the meat counter and ask if they can double-cut them (cut them a bit more thick) for you.
    • Bone-in: I much prefer bone-in pork chops (specifically, rib chops or loin chops) because they have the most flavor. But if you prefer the leaner boneless pork chops, those will work too. Just be extra-careful not to overcook them.
    • Fresh: Be sure to also buy the freshest pork that you can find. In general, you want to look for pork that is a deep reddish-pink or reddish-purple color, not grayish or white. And the fat should be white and creamy, not dotted with dark spots. It should also be pretty firm, and not soft and squishy.

    You will also need (affiliate links included):

    • An oven-proof skillet: I absolutely recommend a cast-iron skillet (or a cast-iron Dutch oven) if you have one, which will hold heat and cook the pork more evenly. But if not, any oven-proof skillet that can sustain high heat will do.
    • Tongs: These will be essential for flipping the pork as it is searing. I recommend these 12-inch tongs from OXO.
    • An instant-read thermometer: I really feel like this is a must with this recipe. A cooking thermometer is the best way to ensure with 100% accuracy that your pork is not over- or under-cooked. And it is just as helpful with cooking many other proteins besides pork too. I recommend this:
        : which I have owned and used for years when cooking pork, which retails for about $9.99 on Amazon. (Only downside is that it cannot be used inside the oven.) : which I also own and love because it can be used inside of a hot oven (especially helpful for baking pork, salmon, steak and chicken), which retails for about $24.99 on Amazon.

    • How to cook boneless pork chops

      Season the pork chops before cooking to tenderize the meat. Then heat your skillet over medium-high heat. Once hot, add the pork chops and cook for 7-8 minutes, flipping every minute.

      Frequent flipping is the key to tender chops! This technique prevents the exterior of your pork chops from overcooking or burning while the interior gets cooked through. You’ll get more evenly cooked meat with a nice and golden brown crust.

      When you’ve done this once or twice, it’ll become second-nature and you can bid farewell to dry pork chops forever!


      Recipe Summary

      • 4 (1-inch-thick) pork chops (10 oz. each)
      • Kosher salt
      • Black pepper
      • 1 tablespoon olive oil
      • 1 red onion, halved and sliced 1/4-inch thick
      • 1 cup dry white wine or water
      • 2 teaspoons fresh thyme leaves
      • ½ teaspoon sugar
      • 1 tablespoon butter

      Season both sides of pork chops with salt and pepper. Heat a large skillet over medium-high heat. Add olive oil. Add pork chops, reduce heat to medium and cook, turning once, until nicely browned and juices run clear, about 10 minutes. Transfer to a plate and tent with foil to keep warm.

      Pour off extra grease from pan. Put onion in same pan and cook for 3 minutes. Stir in wine and thyme. Increase heat to medium-high and bring liquid to a boil. Reduce heat and simmer until reduced by half, about 3 minutes. Stir in sugar. Add butter and any accumulated juices from pork and stir to combine.

      Serve pork chops with onions and pan juices spooned on top. Serve with a green vegetable and bread.


      • Why not? These chops are dynamite and loaded with flavor!
      • Cook these year-round. Who cares if it is snowing out or raining you get tasty grilled chops any day of the week.
      • The Ninja Foodi Grill cooks fast so dinner isn&rsquot that far away
      • The Foodi Grill even gives your meat perfect grill marks just like if you cook outdoors.

      So don&rsquot wait, try these pork chops, and let me know how you like them!


      Steps to make The Best Juicy Skillet Pork Chops

      Season the chops

      Season the pork chops with salt and pepper on both sides. Leave the chops to rest for 30 minutes.

      Make spice rub

      Mix 1 tablespoon of flour with ½ teaspoon of smoked paprika and 1 teaspoon each of chili powder, garlic powder and onion powder together in a small bowl.

      Rub the chops with the spice rub

      After 30 minutes, dry the pork chops with a paper towel. Rub them on both sides with the spice rub.

      Cook the chops

      Heat 1 tablespoon of olive oil in a medium skillet (with a lid) over medium-high heat. Add the pork chops and cook for 2 - 3 minutes until golden. If there is a strip of fat on the side, hold the pork chop fat side down for 30 seconds until the fat browns.

      Add stock

      Reduce the heat to low. Cook for 6 - 12 minutes while covered.To check if the chops are cooked, cut into the biggest one and check that the juices run clear.

      Cover and rest

      Place the pork chops on a plate. Cover loosely with aluminum foil and leave to rest for about 5 minutes.

      Make a sauce

      Turn the heat under the pan up to medium-high. Add 1 cup of chicken stock, 1 tablespoon of vinegar and 2 teaspoons of honey. Scrape any bits stuck to the bottom of the skillet with a wooden spoon.

      Simmer

      Bring the sauce to a simmer and cook until it reduces by half. Taste and adjust the seasoning with salt, more vinegar or honey if necessary. Remove the skillet off from the heat and swirl in the butter. Return the pork chops to the skillet and spoon some of the sauce on top.

      Serve

      Serve garnished with freshly chopped parsley with mashed potatoes on the side.

      The Best Juicy Skillet Pork Chops is exactly what it sounds like - juicy and delicious. Try these amazing pork chops soon and come back to leave a review if you like them!

      Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.


      Perfect Fried Pork Chops Recipe

      Perfect Fried Pork Chops are comfort food at it’s finest. It doesn’t take many ingredients to make an amazing pork chops – keep it simple and the seasonings do all the work.

      Related Recipe: You’ll also want to try our easy and delicious Baked Teriyaki Pork Chops.

      Bone-in vs. Boneless Pork Chops

      For this recipe, we start with bone-in pork chops.

      You can use boneless pork chops if that is what you prefer, but because we are frying the pork chops, the bone-in chops will be a little more juicy and flavorful (they usually have a little more fat on them), which is crucial to cooking a good pork chop!

      The bone -in the pork chops will also slow down the cooking process just a little bit, which will help it from overcooking.

      Why do you need to pat the pork chop dry?

      Before we get started on the ingredients for breading, you will want to pat the pork chop dry. Using a paper towel, gently pat the pork chop and try to get as much of the excess moisture off the chop as possible.

      This is KEY to making the breading stick on the pork chop. If you skip this step, you may have a messy breading situation on your hands as you get further into the recipe, so I highly recommend it.

      In a bowl, mix together all the breading ingredients: flour, seasoned salt, black pepper, steak seasoning, and salt and pepper as desired.

      Dip each pork chop in the seasoning mix, making sure each side is completely covered.

      Make sure to push the pork chop down into the seasoning to really coat the entire chop- be aggressive! Seasoning is our friend in this recipe.

      How to Pan-Fry a Pork Chop

      In a large skillet on the stove top, heat the canola oil over medium-high heat. If you have a thermometer, you want the oil to be around 325-375 degrees F to be hot enough for frying.

      If you don’t have a thermometer, grab a wooden spoon and dip the handle-end into the oil. Oil that is hot enough for frying will bubble around the handle. If it doesn’t bubble, it is not hot enough.

      Once the oil is hot enough for frying, add in the butter. When the butter is melted, add in the pork chops.

      Depending on the thickness, fry on the first side for 2-3 minutes and then flip them over and fry on the other side for 1-2 minutes.


      Heat the oven to 380 ° Fahrenheit. Then use salt and pepper to season them well. You decide amount of salt and pepper according to your taste.

      Place five small spoonfuls of butter in a bowl and place in a microwave oven or regular oven. Add garlic and thyme (mother’s whey) once it melts. Stir well and leave it to rest. Warm the olive oil in the pan, medium heat, and when the frying pan is really hot, add pork chops and cook them until they get a brown color.

      Take the pork chops and pour the butter sauce over them and put the pan in the oven. Bake the pork chops until they reach 150F. You can measure temperature with meat thermometer, to be sure it has reached desired dononess. After it’s done, remove them from oven and pour some of the juicy butter sauce of the sauce that is left. I hope you’ve enjoyed as much as i did, please let me know in the comments below!


      Perfect Thick Cut Pork Chops

      Juicy thick cut pork chops are simple to prepare and the result can rival any traditional beef steak. Learn how to make the perfect thick cut pork chops with this simple method.

      Sign in and save recipe to your profile.

      Juicy thick cut pork chops are simple to prepare and the result can rival any traditional beef steak. Learn how to make the perfect thick cut pork chops with this simple method.

      Juicy thick cut pork chops are simple to prepare and the result can rival any traditional beef steak. I’m not even kidding! And they are way cheaper to buy too. I call them my secret weapon when it comes to feeding a crowd on a special occasion.

      Making a perfect pork chop is completely easy. If you haven’t had a thick cut pork chop before, well, prepare to fall in love with pork chops. Those thin, flimsy chops you see all over the grocery store dry out easily and lack the complete flavor pork chops have to offer.

      You can buy a thick cut chop at almost any grocery, but you’ll probably have to ask for it. Just head on over to the meat counter and ask for a 1 1/2 to 2 inch thick cut pork chop. If you’ve got a good butcher, they will probably smile at your request. Keeping the bone-in helps retain both flavor and moisture, and cutting it thick practically ensures a juicy result.

      Have a smoker? I also have a post detailing How to Smoke A Thick Cut Pork Chop that you should check out. Smokers are an amazing way to cook almost any meat. If you don’t already have a smoker, you should seriously consider getting one.

      Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.


      Juicy Puerto Rican Pork Chops

      This authentic Puerto Rican pork chop recipe provides you the perfect way to cook a juicy and flavorful pork chop. Dinner has never been juicier!

      Ingredients

      • FOR THE MARINADE:
      • 1 Tablespoon Olive Oil
      • 1 package (about 1 1/2 Oz. Packet) Goya Sazon Packet
      • 2 cloves Minced Garlic
      • 1 teaspoon Goya Adobo
      • ¾ teaspoons Vinegar
      • ¾ teaspoons Italian Dressing
      • ¼ teaspoons Cumin
      • ¼ teaspoons Oregano
      • ¼ teaspoons Black Pepper
      • FOR THE PORK CHOPS:
      • 2 pieces Bone-in Pork Chop
      • 2 Tablespoons Olive Oil

      Preparation

      Combine all marinade ingredients in a large bowl and mix well.

      Place pork chops into bowl with marinade and massage marinade into them so that they are fully covered
      Cover bowl and let marinate overnight in the refrigerator. If you can’t marinate overnight, marinate for at least 1 hour.

      When ready to begin cooking, remove from refrigerator and let sit for about 20 minutes. Preheat oven to 400ºF.

      Heat frying pan on medium heat, and once heated, add olive oil. Remove pork chops from marinade and dry them completely. Place pork chops in frying pan and sear for about 2–3 minutes per side. Do not move them while they’re searing.

      Place pork chops onto baking sheet and put into oven to complete cooking, about 7 minutes. Remove from oven and cover them for about 5 minutes.


      Watch the video: Πεντανόστιμα παϊδάκια χοιρινά στο φούρνο με Πατάτες! Greek daily recipes (August 2022).