What to do with pork chops?

I brine them then bake 'em. Reminds me, I need to take some out of the freezer.

Here are the favorites at our house (found these on Pinterest and they were hits):

Breaded Ranch Pork Chops

Ingredients
6 bone-in pork chops
2/3 cup ranch dressing
1 cup Progresso™ Italian Bread Crumbs
2 tablespoons grated Parmesan cheese
Cooking Directions
Remove pork chops from packaging, pat dry, and set aside.
Place ranch dressing in a shallow bowl. Combine bread crumbs and Parmesan in a second shallow bowl.
Dip each chop in ranch dressing, then in bread crumb mixture, and then into the bottom of a greased baking dish
Bake at 425 for 25-35 minutes or until internal temperature reads 145 degrees. Allow to sit 5 minutes before serving.


Crock Pot Smothered Pork Chops
Ingredients:
4 bone-in pork chops (or boneless)
1 envelope onion soup mix (1 oz. packet)
1 (14 oz.) can chicken broth (lower sodium)
1 can (10.5 oz.) cream of chicken Soup (low Sodium)
1 envelope dry pork gravy mix (1 oz. packet)
1 tsp. garlic powder

Directions:
In a 5-6 quart slow cooker, combine onion soup mix, chicken broth, cream of chicken soup and pork gravy mix. Whisk together until combined. Don't worry about any lumps, they will go away during cooking.

Note: I find this works better in an oval slow cooker instead of a round one. The chops cook more evenly. Season both sides of the chops with a little bit of garlic powder.

Place pork chops into the slow cooker. Do your best to spread them out and cover with the gravy mixture.

Cover and cook on low about 6-8 hours.

After cooking you can serve right away with the gravy that the chops cook in. However, I know some folks prefer a thicker gravy and it only takes another couple of minutes in the process to make the graver thicker. It's so easy! In a medium pot over medium heat, melt 2 tablespoons butter (don't walk away while doing this, butter can melt and then burn quickly.) Then whisk in 3 heaping tablespoons of all-purpose flour. Continue whisking until it forms a thick paste.

After it forms a thick paste and you've whisked it until smooth, pour in 2 cups of the pork gravy. What I will do is carefully remove the pork chops from the slow cooker using a spatula so they don't fall apart while taking them out and put on a plate. This will make it easier to pour the gravy into a measuring cup.

Whisk mixture constantly for another minute. Mixture will begin to thicken very quickly. Once it has thickened, remove from heat. Then combined thickened gravy with any remaining gravy in the pot. Stir well. Serve gravy over pork chops and on some mashed potatoes!

This is perfect timing. Our store was having a buy one get one for a penny sale this weekend and I picked up 2 packages. I have run out of ways to cook them and can't wait to try these. You know, I have never brined pork chops before. I will certainly give that a try.

I made these last night and for once DH didn't complain about having pork.  A few things though, I increased the butter to a whole stick, the mushrooms are better added about the last 15 minutes and the flour to milk ratio is way off.  The gravy was just a lump so I had to keep adding milk to thin it out and make a smooth gravy.  


3-4 Thick Cut Pork Chops
* ½ Stick Butter
* 2 Garlic Cloves, Minced
* ¼ Cup Flour, All Purpose
* ¼ Cup Milk
* 1 Cup Mushrooms, Cleaned and Sliced
* 1 tbsp Oregano
* 1 tbsp Thyme
* Salt and pepper to taste

Directions:
1. Preheat oven to 350 degrees.
2. In a large skillet over medium high heat combine butter, garlic, mushrooms, salt, pepper, oregano and thyme.
3. Once butter has melted, add your pork chops and seer on each side for 1-2 minutes until golden brown.
4. Once both sides of the pork chops are a golden brown place in oven and bake for 35 minutes or until centers are no longer pink. *Time may need to be adjusted depending on the thickness of your pork chops.
5. Remove skillet from oven and remove your pork chops and sit them aside to rest.
6. Whisk flour and milk into your pan with the remaining liquids after removing the pork chops. Whisk until all lumps are removed. Simmer for 3-4 minutes.
7. Serve over the top of pork chops.

We tried this recently.

thepioneerwoman.com/cooking/smothered-pork-chops/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+pwcooks+%28The+Pioneer+Woman+%7C+Cooking%29

It was yummy!

In a large casserole dish layer stuffing, bacon, pork chops, more stuffing and more strips of bacon. Bake at 350 for a few hours. I can never remember how long I bake them and wind up having to check them with a thermometer.

Bottle of good beer
1/2 cup molasses
2 TBS of garlic paste or very finely minced garlic
2 TBS coarse black pepper
2 TBS sea salt

Put all into a zip bag and mix until beer/molasses is combined. Add chops and brine/marinade for at least 4 hrs or overnight.

Grill for about 5-6 minutes a side or just until you can push your finger into the center with just a tiny bit of give.

This is a pork brine--it does not work for beef!

It's our absolute favorite.

I'm not a massive fan of pork, but DSO is so we have pork chops every now and then. My favorite way to have them is Tandoori - marinate them in a mixture of tandoori paste and natural or Greek yoghurt then cook on the BBQ.

I also like them done in a mango chutney glaze. I can't remember the recipe though! I think it is sliced red shallots caramelised in butter or oil, add vegetable stock and mango chutney (I actually use mango and ginger chutney).