How should I cook my Pork Loin Chops?

Question

Whats the tastiest way to cook them?

Ingredients are limited, so simple is best.

Thanks!

Answer 1

Best Answer - Chosen by Asker

Ruby-

If you just fry them they will dry out....Pork chops have very little fat on them so they need to be cooked on the stove AND finished in the oven. Here is by far the best way to cook the chops:

Preheat oven to 350 degrees.

Dust pork with wondra flour, kosher salt and freshly ground pepper; pat off excess. Heat olive oil in large, ovenproof skillet on MEDIUM-HIGH on stovetop until oil faintly smokes; add pork.

Turn over when pork changes color about one-quarter of way up sides and seared side turns paper-bag brown, 3-4 min per side.

Place pan with pork in oven. Cook 4-5 min, until internal temp reaches 140 degrees. Check by inserting thermometer into thickest part of pork.

Serve with garlic mashed potatoes and veggies. ENJOY!

Source(s):

chef J

Asker's Rating:

Asker's Comment:

yummy yummy just making them now :P thanks! xxxxx

Answer 2

Balsamic Pork Loin Chops

The tangy taste of balsamic vinegar adds a zesty touch to grilled pork. The longer you marinate the chops, the more flavorful they'll become.

Preparation time: 15 minutes
Total time: 15 minutes (plus marinating time)
Serving size: Makes 8 servings.

Ingredients

8 SCHWAN'S® Boneless Pork Loin Chops (#393), thawed
12 ounces (1 1/2 cups) balsamic vinaigrette dressing

NOTE: If a SCHWAN'S® product is not available in your area, please feel free to make an appropriate substitution.

Steps

Place chops in large resealable bag; pour vinaigrette dressing over.
Seal bag and refrigerate for 2 to 24 hours.
Prepare medium-hot grill.
Remove chops from marinade and pat dry.
Discard remaining marinade.
Grill chops directly over heat for about 10 to 11 minutes, turning once.

http://www.schwans.com/recipes/recipe5.a…

boneless pork loin chops with onion marmalade

Ingredients

two 1-inch-thick boneless pork loin chops (about 6 ounces each)
1/2 teaspoon dried rosemary, crumbled
1 tablespoon olive oil
1 large onion (about 3/4 pound), halved lengthwise and sliced thin crosswise
1/4 cup water
2 tablespoons balsamic vinegar
2 tablespoons red-currant jelly

Preparation

Trim excess fat from pork chops and sprinkle with rosemary and salt and pepper to taste. In a heavy 10-inch skillet heat oil over moderately high heat until hot but not smoking and sauté pork chops until browned on both sides, about 5 minutes. Transfer pork chops with tongs to a plate.
In drippings remaining in skillet sauté onion until it begins to brown. Add water, vinegar, and jelly and bring to a boil, stirring until jelly melts. Simmer mixture, covered, over moderate heat until onion is tender, about 5 minutes.

Return pork to skillet and cook, uncovered, turning once, until cooked through and almost all liquid is evaporated, about 5 minutes.

http://www.epicurious.com/recipes/food/v…

Blue Cheese Stuffed Pork Loin Chops

2 thick boneless pork chops (also known as mignonettes)
2-4 tablespoons blue cheese
1 tablespoon olive oil
2 cloves garlic
1/4 teaspoon dried thyme, to taste
salt and pepper, to taste
1/2 cup dry white wine

With a sharp knife, make a horizontal slit in one of the wide sides of each chop but do not cut completely through to any of the other sides.
Use the knife, your finger, or the handle portion of a wooden spoon to expand the void in the chop as large as possible.
The goal is to make a pocket for the cheese (picture a coin purse, where only the top is open).
Use as much of the cheese as is necessary to fill the pocket.
Secure with toothpicks in such a way that the chops will still lay levelly in a pan.
Heat olive oil in a saute pan.
Make several slices through the garlic yet keeping each clove intact.
Fry in the oil till brown but not burned, then remove from pan.
Season chops with salt, pepper, and thyme.
Brown the chops in the oil on each side.
The cheese will probably begin to melt and leak from the chop, but don't worry about this.
When chops are well browned, add the wine (as much as necessary to come about halfway up the sides of the chops) to the saute pan, cover and simmer for 5-10 minutes or until they are cooked through.
Remove them from pan directly to dinner plate.
Stir the cheese that has leaked out from the chops well into the wine and cooking juices, still over the heat, until you have a well-incorporated sauce.
This should only take a moment.
Serve sauce over the chops immediately, and enjoy.

http://www.recipezaar.com/89550


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Answer 3

fry them.

Answer 4

bbq sauce and cook them in the oven.

Answer 5

CHICKEN LICKIN' GOOD PORK CHOPS

6-8 lean loin pork chops
1/2 c. flour
1 tbsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 tbsp. Mazola oil
1 can chicken and rice soup

Dredge pork chops in mixture of flour, salt, dry mustard, and garlic powder. Brown in oil in large skillet. Place browned pork chops in crock pot. Add can of soup. Cover and cook on low for 6-8 hours. (Cook on high for 3 1/2 hours.)

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ZESTY GRILLED CHOPS

3/4 c. soy sauce
1/4 c. lemon juice
1 tbsp. chili sauce
1 tbsp. brown sugar
1 garlic clove, minced
6 rib or loin pork chops (about 1 1/2-inch thick)

Combine the first five ingredients. Place chops in a glass baking dish and pour marinade over. Cover and refrigerate 3-6 hours or overnight. To cook, remove chops from marinade and grill or broil 4 inches from the heat to desired doneness. Brush occasionally with the marinade

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CREAMY PORK CHOPS

Pork loin chops (I cook 6)
1 reg. size can canned milk
1 can cream of mushroom soup

Roll pork chops in seasoned flour. Brown in a minimum of hot oil in skillet. Mix together canned milk and soup. Pour over chops. Cook over low burner until chops are done and tender - turning often.
Remove chops from gravy. Serve gravy over cooked egg noodles. Works well with steak and chicken, too.

Answer 6

Stuff them. Get a box of Stove Top stuffing.

Answer 7

Get baking dish. Cut up an onion to lay on bottom. Place chops on top and pour one can of cream o' mushroom soup on top. Cover with foil and bake for 15 min. on 450, then turn down temp to 350 for 45 min. Serve with potatoes, stuffing, steamed veggies, or a salad. Yum!

Answer 8

Marinate them in Italian dressing for about 1 hour then roll in Italian style bread crumbs that have Parmesan and Romano cheeses mixed in - bake at 375 degrees F for 45 minutes to 1 hour depending upon how thick/big they are. Serve with smashed potatoes, green beans and maybe some gravy. It is easy, fast and very tasty.

Answer 9

rinse them with cold water and dip them in a breading
1/2 cup bread crumbs.
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried parsley
1/2 tsp montreal spice
1/2 tsp garlic powder ( not salt)
1/2 tsp paprika
mix well in a bag or bowl and dredge the chops through the mixture,
coat well
put on a greased cookie sheet in the oven at 375 for 30 min
turn over 1/2 way through cooking if you like.
serve with applesauce

Answer 10

Throw them on a grill with some bbq sauce and some salt and pepper, yummo!