Pork chop recipes that really are very fast, very easy & very extraordinary

Another edge the piggy has have over those chickens is that when it's ready to serve, it's ok if it's still a little "pink" in the middle. That assures that it's not "dried out"

Check out these chop recipes, and I'll bet you'll get excited - really. Put one together, and I'm sure you'll be back for more.

Wait! You want some terrific pork loin or ham recipes? I've got a whole page of them, too.
Just click here to go there.

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(If that doesn't work give your computer a whack with something - like I do. It won't help you print but you might feel better.)

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1/2 cup all-purpose flour
1 tsp seasoned salt & pepper
1 & 1/2 lb very thin boneless pork chops (about 12)
1/4 cup olive oil
3/4 cup chicken broth
1/4 cup fresh lemon juice

Combine first 3 ingredients in a shallow dish; dredge pork chops in this mixture.

Fry chops, in 3 batches, in hot oil in a large skillet over medium-high heat 1 minute on each side or until browned. Drain on paper towels.

Add broth and lemon juice to skillet. Bring to a boil, and stir to loosen particles from bottom of skillet. Serve this fabulous sauce over the chops.

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Apple-Stuffed Pork Chops
Serves 4

For this and most “cooked apple” dishes Granny Smiths are always an excellent variety. They “cook up” but don’t turn to mush.

4 pork ribs chops, 1 & 1/4-inches thick

Stuffing:
4 Tbsp minced onion
4 Tbsp butter, divided
1 cup soft breadcrumbs
2/3 cup diced apple
4 Tbsp orange juice, divided
1/4 tsp dried sage
1/4 tsp ground black pepper

Sauce:
4 tsp cornstarch
1/4 tsp ground cinnamon
1 cup apple juice
4 Tbsp raisins
4 tsp grated orange zest

Heat oven to 425F.

Slice an opening in each chop from the rib side, almost, but not quite, to the other side of the chop; set aside.

Stuffing: In a medium saucepan cook onion in 2 Tbsp butter over medium heat until tender, stirring, about 2-3 minutes. Remove from heat; stir in bread crumbs, apple, 2 Tbsp orange juice, sage and pepper.

Fill pocket of each chop with an equal amount of stuffing, place in a shallow baking dish, brush with remaining orange juice and roast for 20 minutes or until browned.

Sauce:Meanwhile, in a small saucepan, melt remaining butter, stir in cornstarch and cinnamon and whisk in apple juice. Add raisins, orange zest and cook, stirring, over medium heat until thick and bubbly.

When chops are done, cover with the sauce and serve.

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Whiskey Pork Chops
Serves 4

You might be tempted to toss the chops and drink the sauce, but don’t or you’ll miss out on a really great, really easy entrée.

4 (6-oz) boneless, pork loin chops
1 Tbsp canola oi
l1/3 cup whiskey
2 Tbsp brown sugar
1 Tbsp Dijon mustard
Salt & freshlyground pepper

Heat a large oiled nonstick skillet over medium-high heat. Brown chops, about 2 minutes per side.

Lower heat to medium and add whiskey. Cover and cook 5 to 7 minutes or until the chops are cooked through. Remove chops to a plate and set aside.

Add 3/4 cup water, sugar and mustard to the skillet. Blend well and raise the heat to high. Reduce to a smooth sauce. It will thicken as it reduces, about 3 minutes. Spoon sauce over chops. Season with salt and pepper.

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C-M-C Chops (Crunchy-Mustardy-Cheesey)
Serves 4-6

Do you know about "panko"? It's Japanese in origin and super-crispy in effect. I'll bet they will become your favorite crumb - how's that for a straight-line?

1 cup panko breadcrumbs
1 Tbsp melted butter
1 tsp + 1 Tbsp Dijon mustard
2 Tbsp freshly grated Parmesan cheese
1 Tbsp chopped, fresh parsley
6 boneless pork loin chops, about 4 oz each
salt and black pepper to taste

Preheat the oven to 350ºF.

In a small bowl, mix the breadcrumbs, butter, the tsp of mustard, Parmesan cheese and parsley.

Season the pork chops with salt and pepper. Spread the Tbsp of mustard over one side of each chop and place them (naked side down) on a rack in a broiler pan. Add the breadcrumb mixture patting it into the mustard.

Bake until they fully cooked and the breadcrumbs nicely browned, about 20 minutes. Done.

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Pork Chops Yucatan
Serves 4

If you know Latin food you know the chocolate here means this is a mole' (that's mo-lay, not the critter that tears up your lawn) preparation. And you know it's delicious.

4 (4-oz) boneless pork loin chops (about 1/2 inch thick)
1/4 cup water
1 cup chopped onion
1/2 cup each red & yellow bell pepper strips
1 Tbsp minced seeded jalapeño pepper
1 (14.5-oz) can diced tomatoes with garlic and onion
1/2 oz semisweet chocolate, grated
1 tsp each chili powder & dried oregano
1/2 teaspoon salt
1/4 teaspoon cumin seeds
1/2 cup minced fresh cilantro

Heat a large nonstick skillet over medium-high heat and cook chops 4 minutes per side or until browned. Remove from pan and place on a large plate.

Add water to pan, scraping to loosen the tasty browned bits. Pour this over the chops; Cover and set aside.

Reheat pan coated and add onion, bell peppers, and jalapeño pepper; cook 4 minutes or until tender.

Stir in tomatoes; cook a minute.

Stir in the chocolate and next 4 ingredients, add the pork chops and bring to a boil. Cover, lower heat and cook 5 minutes, stirring occasionally.

Place a chop and veggies on plates and serve with cilantro sprinkled on top.

Click here for lots of Mexican & Latin dishes ___________________________________________________________

Teriyaki-Apricot Pork Chops
Serves 4

If you agree that chops with a kicky, sweet, Asian character sound delicious here’s a quick and easy recipe for just that. It will take most our allotted 30 minures but it’s so very worth it.

2/3 cup apricot preserves
3 Tbsp low-sodium teriyaki sauce
2 Tbsp Dijon mustard
1 tsp ground ginger
1 Tbsp vegetable oil
4 boneless pork chops (4 oz each)
1/4 tsp each salt & black pepper
1/2 lb snow peas, trimmed
1/2 lb angel hair pasta
2 scallions, trimmed and sliced thin
1 Tbsp toasted sesame seeds

Make the teriyaki sauce by stirring preserves, teriyaki sauce, mustard and ginger together. Set aside.

Heat oil in a large nonstick skillet over medium-high heat. Season chops with salt and pepper and cook for 2 minutes per side.

Spread a Tbsp of the apricot preserve mixture over each chop and cook, covered, over medium-low heat for about 6 minutes. Make a small slice in one to be sure it’s just a bit pink.

Meanwhile, bring a large pot of lightly salted water to a boil. Add snow peas and pasta. Cook for 5 minutes.

Drain pasta and snow peas and place in a large bowl. Reserve 1/4 cup of the teriyaki sauce and toss the rest with the pasta. Garnish with scallions and sesame seeds.

Serve pasta with pork chops, spooning reserved apricot sauce on top.

Click here for a bunch of world recipes ___________________________________________________________

Parmesan Pork Chop Dinner
Serves 4

”Frozen”? “Cans”? Think that’s cheating? Ok, if you have the time

steam the beans in the nuker and cut up fresh tomatoes and

you’ll still finish in less than half-an-hour.

3 cups frozen Italian green beans (10 oz)
1 can (28 oz) diced tomatoes with garlic and olive oil
1/2 cup Italian seasoned dried bread crumbs
1/3 cup grated Parmesan cheese
1 large egg
2 Tbsp olive oil
4 thinly-cut pork loin chops (1 & 1/4 Ib total)

Combine beans, potatoes and tomatoes in a medium saucepan. Cover and cook over medium-high heat, stirring occasionally, about 5 minutes, or until hot.

Use that 5 minutes to combine bread crumbs and Parmesan cheese on a sheet of wax paper, beat egg in a pie plate and dip the chops in the egg, then crumbs to coat.

Turn the heat off under the veggies and proceed.

Heat oil in a large nonstick skillet over medium high heat. Add the pork and cook about 5 minutes, flipping once. Serve on a big platter surrounded by the veggies.

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Lemon-Thyme-Crusted Pork Chops
Serves 4

Please don’t go crazy with thyme, it’s a powerful flavor and too much is, well, too much. And aren't you pleased that I didn't include a corny thyme/time joke? Actually, I'm hurrying and just don't have the thyme to think one up. Oops!

4 (6-oz each) boneless center-cut pork chops1 tsp. Salt
1/2 tsp pepper
½ cup fine, dry breadcrumbs
¼ cup freshly grated Parmesan cheese
1 Tbsp grated lemon rind
1 tsp chopped fresh thyme (or 1 Tbsp dried)
1/4 cup vegetable oil

Sprinkle pork chops evenly with salt and pepper and set aside.

Stir together breadcrumbs and next 3 ingredients in a large shallow baking dish.

Dredge pork chops in breadcrumb mixture and cook in hot oil in a large skillet over medium heat about 4 minutes on each side or until done.

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Pork Chop & Squash Skillet Dinner
Serves 4

This quick and easy dish is the first thing you should think of when you see prices of zucchini and other squash drop from the $2 & $3 per lb range. This usually happens in late summer and autumn.

1 lb boneless pork chops, cut 1/2 inch thick
1/2 tsp salt
1/2 tsp black pepper
1 Tbso olive oil
2 cups peeled and cubed (1 inch) butternut or acorn squash
1 medium onion, cut into thin wedges
2 tsp snipped fresh rosemary or ½ tsp dried
1/4 cup chicken broth
1/4 cup orange juice
2 medium zucchini, quartered lengthwise and cut into 1-inch pieces
1 tsp snipped fresh sage

Sprinkle chops with the salt and pepper and brown them in oil in a 12-inch skillet over medium-high heat for about 4 minutes, turning once.