Seasonings for pork chops?

Question

I really want to make pork chops, and the way I'm most familiar with cooking them is to coat them in seasoned flour, then cook them in a little oil on the stove. BUT, I'd really like to do something different than the "usual" seasonings... what kind of seasonings will work for pork chops?

I'm making them with mashed potatoes and probably gravy, if that makes a difference at all...

Thanks!

Answer 1

Pork chops do well with sweet seasonings.  You can make a spicy-sweet rub from salt, pepper, cayenne, maybe some cumin, and then add some brown sugar.  Mix with a little olive oil and rub into the chops, then just fry or grill.

Answer 2

Marinade them in some pineapple juice, and fire up the grill (broiller). Grill about 4 minutes per side, and do some pineapple rings at the same time until they are nicely caramalised.

Answer 3

I like the following:

Paprika

Cumin

Salt

Pepper

Hot pepper

Dijon mustard

Garlic

Mix a little sour cream with the drippings and make a little gravy for the chops.  Yum.

Answer 4

we make honey mustard pork chops a lot. it's delicious.

you just mix about 1/4 cup of dijon mustard, 1/4 cup mayo, 2 tbsps honey, 1/2 tsp rosemary, 1/2 tsp sage and some salt/pepper to taste. broil the chops for about 5-7 minutes on each side, basting them with the sauce when you turn them. It's SO yummy...

oh and don't forget to let them rest for about 10 minutes under some foil before you cut into them. that helps keep the juices in the meat.

Answer 5

Fennel pollen is wonderful on pork chops:

http://www.all-things-italian.com/prodde...

Answer 6

When I was growing up, my mom used to take her pork chops, dip in either milk or water, then dip them in crushed soda crackers (like Saltines), and place them in a skillet with a little oil to brown.  Once the cracker crumbs were browned, she'd add a can of cream of mushroom soup, and some water to cover.  She'd bring it to the boil, turn the heat down to a simmer, and cook it for 45 minutes to one hour.  The pork chops would be so nice and tender it would fall off the bone.  It was served with the mashed potatoes as well and the soup made the gravy for you.  By cooking it with the lid off, the water evaporated and made a nice thick gravy.  I always added a spoonful of beef base to the soup mixture (kind of like a bouillon cube but moister) and it turned the soup "gravy" brown instead of white.  It was yummy.

I've found with pork chops, the simplier the better.