What can i do with my pork chops to jazz em up a bit and make em really tasty?

Question

What can i do with my pork chops to jazz em up a bit and make em really tasty?

Answer 1

I hate to say it...Shake n Bake!!!!

Answer 2

Since I live in the South, most folks bread and fry them, however, I grew up in the North and my husband calls my Pork Chops "Yankee Chops"...this is how I prepare mine... Place them flat, (none on top of the other), in a large glass pyrex dish, Sprinkle on garlic salt, and pepper. Take a handfull of brown sugar and sprinkle over them, then pour Worchestishire sauce gently over them. Cover with foil, bake on 350 until almost done, uncover and bake till done.

Answer 3

I get extra thick ones, and cut a pocket in the sides.  Make some Stovetop stuffing and fill the pockets.  Put a thin layer of Lawry's marinade (I like mesquite or hickory) on the bottom of a dish; put the pork chops on top; cover with more marinade.  Cover with foil and bake at 375 about 40 min;  uncover and cook another 15 min or so (depends how many, and how thick they are) ........You can also stuff with chopped spinach & feta cheese; and use Greek salad dressing on top

Answer 4

Stubb's marinade is a product I stumbled onto 3 months ago. I absolutely love the tangy flavor.

Answer 5

Caramel Apple Pork Chops --

INGREDIENTS

4 (3/4 inch) thick pork chops

1 teaspoon vegetable oil

2 tablespoons brown sugar

salt and pepper to taste

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 tablespoons unsalted butter

2 tart apples - peeled, cored and sliced

3 tablespoons pecans (optional)

DIRECTIONS

Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.

Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.

In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.

Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

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Awesome Honey Pecan Pork Chops --

INGREDIENTS

1 1/4 pounds boneless pork loin, pounded thin

1/2 cup all-purpose flour for coating

salt and pepper to taste

2 tablespoons butter

1/4 cup honey

1/4 cup chopped pecans

DIRECTIONS

In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.

In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.

Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.

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Pork Chops with Raspberry Sauce --

INGREDIENTS

1/2 teaspoon dried thyme, crushed

1/2 teaspoon dried sage, crushed

1/4 teaspoon salt

1/4 teaspoon pepper

4 (4 ounce) boneless pork loin chops

1 tablespoon butter

1 tablespoon olive oil

1/4 cup seedless raspberry jam

2 tablespoons orange juice

2 tablespoons white wine vinegar

4 sprigs fresh thyme (optional)

DIRECTIONS

Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.

Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.

In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

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Pork Chops with Blue Cheese Gravy --

INGREDIENTS

2 tablespoons butter

4 thick cut pork chops

1/2 teaspoon ground black pepper, or to taste

1/2 teaspoon garlic powder, or to taste

1 cup whipping cream

2 ounces blue cheese, crumbled

DIRECTIONS

Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.

Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.  

Answer 6

How about spice-rubbed chops?

2 tbsp chili powder

1 tbsp paprika

1 tbsp brown sugar

1 tbsp cumin

Freshly ground black pepper

4 4-5 ounce 1/2-3/4 inch boneless pork loin chops, trimmed of all visible fat

Combine spices in a small bowl using a small whisk. Rub spice mixture on both sides of each pork chop. Transfer chops to a dish large enough to accommodate chops in one layer, and cover; or place pork chops in a gallon-size resealable storage bag and lay flat on a plate. Refrigerate and allow spices to penetrate the chops for 6-8 hours.

Preheat broiler. Place chops on a lightly oiled broiler rack and broil 5 minutes each side until done. These work equally well on the grill.

http://lowfatcooking.about.com/od/meatdi...

Answer 7

A dash of barbecue sauce is a nice change once in a while.  

Answer 8

Garlic.

Answer 9

Grill em with a glaze like pineapple

Teriyaki glazed:

http://images.google.com/imgres?imgurl=h...

Guava glazed:

http://images.google.com/imgres?imgurl=h...

Honey glazed:

http://www.dineouthere.com/images/rosies...

Maple-Mustard Glazed Pork Chops

http://images.google.com/imgres?imgurl=h...

Great Grilled Menu - Hoisin and Bourbon-Glazed Pork Tenderloin

http://images.google.com/imgres?imgurl=h...

Pineapple glazed

http://images.google.com/imgres?imgurl=h...

Answer 10

Pork Chops with Apples and Stuffing  

Prep Time:

10 minTotal Time:

50 minMakes:

6 servings1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 1 can  (21 oz.) apple pie filling 6 boneless pork loin chops (1-1/2 lb.), 3/4 inch thick HEAT oven to 375ºF. Prepare stuffing mix as directed on package.

SPREAD pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover with foil.

BAKE 30 min.; uncover. Bake 10 min. or until chops are cooked through (160ºF).

Raspberry glazed Porkchops

Prep Time:

10 minTotal Time:

30 minMakes:

4 servings1 tsp. butter or margarine 4   boneless pork chops, about 3/4 inch thick (1-1/4 lb.) 1/2 cup seedless raspberry jam 1/3 cup  raspberry or balsamic vinegar 1/4 cup GREY POUPON Dijon Mustard 1 tsp.  grated orange peel 1-1/2 tsp. chopped fresh thyme MELT butter in large skillet on medium-high heat. Add chops; cook 5 to 7 minutes on each side or until browned on both sides.

MIX remaining ingredients; spoon evenly over chops in skillet.

SIMMER, uncovered, 5 minutes or until sauce is reduced to glaze consistency and chops are cooked through, turning chops occasionally.

Zesty Porkchops with grilled veggies.

Prep Time:

5 minTotal Time:

36 minMakes:

4 servings4 bone-in pork chops, 1/2 inch thick (1-1/4 lb.) 1/4 cup  KRAFT Light Zesty Italian Reduced Fat Dressing 1 Tbsp. GREY POUPON Dijon Mustard 2 medium  red peppers, cut lengthwise into wedges 2 zucchini, cut diagonally into 1/4-inch-thick slices PREHEAT grill to medium heat. Pierce both sides of chops several times with fork; place in shallow dish. Combine dressing and mustard. Pour half of the dressing mixture over chops; cover dish.

REFRIGERATE at least 15 min. to marinate. Set remaining dressing mixture aside for later use. Remove chops from marinade; discard marinade.

GRILL chops and vegetables 7 to 8 min. on each side or until chops are cooked through (160ºF) and vegetables are crisp-tender, brushing occasionally with the reserved dressing mixture.

Peach glazed porkchops.

Prep Time:

15 minTotal Time:

55 minMakes:

6 servings1 can (8-1/2 oz.) peach slices, undrained   Hot water 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Pork 1/4 cup  (1/2 stick) butter or margarine, cut into pieces 6 pork chops (1/2 inch thick) 1/3 cup  peach or apricot preserves 1 Tbsp. GREY POUPON Dijon Mustard PREHEAT oven to 375°F. Drain peaches, reserving 1 cup syrup. Add enough hot water to syrup to measure 1-1/2 cups. Mix syrup mixture, contents of Vegetable/Seasoning packet and butter in large bowl until butter is melted. Stir in Stuffing Crumbs and peaches. Let stand 5 minutes.

SPOON stuffing mixture into 13x9-inch baking pan. Arrange chops over stuffing mixture. Mix preserves and mustard; spoon over chops.

BAKE 40 minutes or until chops are cooked through.

Honey LimePorkchops.

Prep Time:

5 minTotal Time:

21 minMakes:

4 servings1/3 cup GREY POUPON Savory Honey Mustard 1 tsp.  grated lime peel 2 Tbsp. lime juice 2 cloves  garlic, minced 1 Tbsp. soy sauce 4   center-cut pork chops (4 oz. each) PREHEAT grill to medium-high heat. Mix mustard, lime peel, lime juice, garlic and soy sauce until well blended. Remove 1/2 cup of the mustard mixture; set aside.

GRILL chops 16 minutes or until cooked through, turning and brushing occasionally with the remaining mustard mixture.

SERVE with the reserved 1/2 cup mustard mixture.

Hope you can find something here that will help you.