21 Best Thin Pork Chop Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Broiled Parmesan Pork Chops

Broiled Parmesan Pork Chops & Broccoli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT11M · Total: PT30M · Yield: [‘4’, ‘4 people’]

30 minutes, gluten free, keto friendly, super easy, and full of flavor — yup, this Broiled Parmesan Pork Chops & Broccoli sheet pan dinner recipe has it all!

Ingredients

• 1/4 cup olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2-1 tsp seasoned salt (see Note)
• 1 lb broccoli crowns (chopped)
• 1.5 lbs thin sliced pork chops
• 1/2 cup shredded Parmesan

Instructions

1. Line a rimmed baking sheet with foil, then spray with cooking spray. Wash broccoli, pat dry with a paper towel, and chop, placing pieces in a large bowl. Preheat the broiler to high.
2. Combine the olive oil and seasonings.
3. Drizzle half of the olive oil mixture over the broccoli, and toss to coat. Arrange broccoli in a single layer on the prepared baking sheet, leaving room for the chops.
4. Place the pork chops in the bowl you just used for the broccoli. Drizzle with the other half of the olive oil mixture, and toss to coat. Add chops to the baking sheet.
5. Broil on high for five minutes.
6. Flip the pork chops and stir the broccoli. Sprinkle shredded Parmesan over everything.
7. Broil on high for another 5-6 minutes, or until chops are cooked through to 145 degrees.
8. Let sit for a few minutes, then serve.

2. Creamy Ranch Pork Chops

Creamy Ranch Pork Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 pork chops (bone-in or boneless)
• 1 tablespoon olive oil
• 1 cup ranch dressing (store-bought or vegan alternative)
• 1/2 cup sour cream (dairy or dairy-free)
• 1/2 cup chicken or vegetable broth
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh chopped chives for garnish

Instructions

1. Season pork chops with salt, pepper and garlic powder.
2. Sear chops in a skillet with olive oil over medium-high heat until browned and cooked through; transfer to a plate.
3. Pour broth into the skillet to deglaze, scraping up browned bits; simmer 1–2 minutes.
4. Whisk ranch dressing and sour cream into the pan to form a creamy sauce; simmer until thickened slightly.
5. Return pork chops to the skillet, coating with the sauce; cook 1–2 more minutes. Serve with extra sauce and garnish with chives.

3. Honey Mustard Pork Chops

Honey Mustard Pork Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘4’, ‘4 servings’]

Ingredients

• 1 lb mini potatoes (rinsed and halved)
• 2 tbsp dairy free butter (divided)
• 2 tbsp grapeseed oil (divided)
• 4 1-inch pork chops (bone-in or boneless, pat dry, seasoned with salt and pepper)
• 1 tbsp fresh lemon juice
• ¼ c honey
• ⅓ c Dijon mustard
• 1 tsp smoked paprika
• kosher salt and ground black pepper to taste
• optional– fresh chopped parsley for garnish

Instructions

1. Add potatoes to boiling water in a stock pan and cook for 8 minutes. Drain water.
2. While the potatoes cook, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat in a large saucepan. Once the butter is melted, add in the seasoned pork chops. Cook 4-5 minutes per side until cooked through; remove to a plate. Use a meat thermometer as pork should be cooked to 155-160°F for medium well.
3. Do not clean out the skillet. Instead over medium heat, add in the additional butter and oil. Transfer the potatoes and cook until they have a nice crust on them.
4. In a medium-sized bowl, add in the glaze ingredients (lemon, honey, mustard, and smoked paprika).
5. Pour glaze into the saucepan, add the pork chops back to the saucepan and allow to set for 2-3 minutes until sauce thickens. Drizzle sauce over pork chops and potatoes. Garnish with fresh chopped parsley and serve.
6. Cover and refrigerate any leftovers.

4. One Pan Pineapple Pork Chops

Pineapple Pork Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’]

One-pan meals like my delicious Pineapple Pork Chops are all I need when I’m looking to make dinner for my family in less than 30 minutes. These chops are soaked in a sweet and savory garlic brown sugar sauce with juicy pineapple tidbits. Rubbed with garlic, onion, and smoked paprika, then cooked in pineapple juice, they turn out tender and full of flavor every time.

Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 boneless pork chops
• 1 tablespoon canola oil (or olive oil)
• 14 ounce can of unsweetened pineapple tidbits (juice and fruit)
• 2 tablespoons maple syrup
• 1 tablespoon brown sugar
• 2 tablespoons soy sauce
• 4 cloves garlic (minced)
• Chopped cilantro (to serve)

Instructions

1. Pat dry the meat.
2. Mix rub ingredients and season the pork chops on both sides really well.
3. In a large bowl, mix pineapple tidbits, maple syrup, brown sugar, soy sauce, and garlic.
4. Place a large, non-stick frying pan over medium-high heat. Add the oil, and once hot, add the pork chops. Sear for 4-5 minutes or until golden on one side.
5. Flip the chops to the other side, then pour the pineapple mixture into the pan. Continue to cook the meat until it reaches an internal temperature of 145 degrees Fahrenheit and the sauce has reduced and thickened a bit, about 10-12 minutes. If the sauce is too thick, add a bit of water.
6. Garnish with cilantro and serve.

5. Lemon Pepper Oven Baked Pork Chops

Oven Baked Lemon Pepper Pork Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’]

Boneless center cut pork chops topped with lemon pepper seasoning; then oven baked make a tasty gluten free, dairy free and low carb meal.

Ingredients

• 4- (6-ounce) boneless pork chops
• 4 teaspooons lemon pepper seasoning
• cooking spray

Instructions

1. Preheat the oven to 375 degrees F.
2. Start by placing the pork chops in an oven safe baking dish or on a sheet pan with a rack (either works fine).
3. Spray the pork chops with cooking spray; then sprinkle about 1/2 teaspoon of the lemon pepper seasoning on top, flip over and repeat for the other side.
4. Place the dish in the oven for approximately 25 minutes or until the internal temperature reaches at least 145 degrees F.

6. Pork Milanese

Pork Milanese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless pork cutlets (about 4-5 oz each)
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs (panko preferred)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil
• 1 lemon, cut into wedges
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. 1. Pork Milanese: Pound each pork cutlet to about 1/4 inch thickness to ensure even cooking.
2. 2. Pork Milanese: Set up dredging stations with flour, beaten eggs, and a breadcrumb-Parmesan mixture seasoned with garlic powder, oregano, salt, and pepper.
3. 3. Pork Milanese: Dredge each cutlet in flour, dip in eggs, then press into the breadcrumb mixture to coat evenly.
4. 4. Pork Milanese: Heat olive oil in a large skillet over medium heat.
5. 5. Pork Milanese: Cook cutlets 3 to 4 minutes per side until the crust is golden and the pork is cooked through.
6. 6. Pork Milanese: Squeeze fresh lemon over the top and garnish with parsley before serving.

7. Vietnamese Grilled Pork Chops

Vietnamese Grilled Lemongrass Pork Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT255M · Yield: [‘2’, ‘2 people’]

These grilled pork chops are full of sweet and savory flavors and infused with lemongrass fragrance. This is one of the easiest Vietnamese restaurant dishes to make at home.

Ingredients

• 1 – 2 stalk of lemongrass
• 4 tablespoons reduced-sodium soy sauce
• 3 1/2 tablespoons oyster sauce
• 2 1/2 tablespoons honey
• 1 tablespoon minced garlic
• 1 1/2 tablespoons minced shallot
• black pepper
• 1 lb thin-cut pork chops
• 1 tablespoon cooking oil

Instructions

1. Peel off 2-4 outer layers which are dry from the lemongrass. Cut off the bulb and the green skinny upper part. Keep the white and light green part (about 5 to 6-inch long next to the bulb). Smash and then slice thinly and finely mince. You need 1/4 cup of minced lemongrass so use 1 – 2 stalks depending on size.
2. In a mixing bowl, mix together soy sauce, oyster sauce and honey. Taste and adjust to your liking. Add lemongrass, garlic, shallot, black pepper. Add pork chops to the bowl (or you can pour marinade into a Ziploc bag and put the pork chops in there) and mix. Add 1 tablespoon of oil, mix and put in the refrigerator to marinate for 4-6 hours.
3. Remove the pork chops from the refrigerator and preheat the grill to high heat. When the grill is ready, shake off the minced aromatics in the marinade from the pork chops and grill each side 1 1/2 minutes or until fully cooked. The amount of time depends on the thickness of your chops.
4. Transfer to clean plates and serve immediately.

8. Bourbon Apricot Pork Chops

Bourbon Apricot Pork Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT30M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Bourbon Apricot Pork Chops are a perfect weeknight dinner idea! Gluten free and dairy free pork recipe made in 30 minutes in one pot with a simple fruit sauce.

Ingredients

• 4 pork chops ((approximately 5-6 ounces boneless, or 8 ounces with bone))
• salt
• black pepper
• 2 Tablespoons vegetable oil
• 1/3 cup yellow onion, (finely diced)
• 1/2 cup dried apricots (chopped)
• 1/2 cup bourbon ((or whiskey))
• 1 cup chicken stock
• 1 teaspoon dried thyme ((or 2 teaspoons fresh))
• 2 Tablespoons apple cider vinegar ((or white vinegar, or red wine vinegar))

Instructions

1. In a large, deep skillet, heat the 1 Tablespoon of oil over medium high heat.
2. Sprinkle both sides of the pork chops with salt and black pepper.
3. When the oil is hot, add the pork chops. Sear until browned, approximately 3 minutes.
4. Reduce heat to medium. Flip the pork chops and continue cooking until cooked all the way through, reaching the temperature of at least 145F in the middle.
5. Remove the pork chops. Set aside and cover.
6. In the same skillet, add the remaining 1 Tablespoon of oil.
7. When the oil is hot, add the onion and cook until just softened, approximately 2 minutes.
8. Add the chopped apricots and bourbon. Stir to scrape up any browned bits in the pan.
9. Add stock and thyme, and simmer sauce over medium low until it starts to thicken, approximately 7 minutes.
10. Add the vinegar and stir. Season as desired with additional salt and black pepper. If too thick, add additional water or stock.
11. Add the pork chops and any juices back to the skillet (or serve sauce separately). Serve immediately.

9. French Onion Pork Chops

French Onion Pork Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT30M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

These Keto French Onion Pork Chops are an easy one pot meal! Using the same great flavors of French onion soup, the smothered pork chops are a delicious family skillet meal. #porkchops #keto #ketoporkrecipes

Ingredients

• 4 pork chops ((approximately 5-6 ounces boneless, or 8 ounces with bone))
• salt
• black pepper
• 2 Tablespoons vegetable oil
• 2 yellow onions (thinly sliced)
• 1 teaspoon dried thyme ((or 2 teaspoons fresh))
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• ½ Tablespoon cornstarch ((or 1 Tablespoon flour) (or almond flour for low carb/keto))
• 4 cups beef stock
• 2 bay leaves
• 4 slices Swiss cheese (or provolone, or mozzarella)

Instructions

1. In a large, deep skillet, heat the 1 Tablespoon of oil over medium high heat.
2. Sprinkle both sides of the pork chops with salt and black pepper.
3. When the oil is hot, add the pork chops. Sear until browned, approximately 3 minutes.
4. Reduce heat to medium. Flip the pork chops and continue cooking until cooked all the way through, reaching the temperature of at least 145F in the middle.
5. Remove the pork chops. Set aside and cover.
6. In the same skillet, add the remaining 1 Tablespoon of oil.
7. When the oil is hot, add the onion and cook until softened and starting to caramelize, approximately 15 minutes. (You can cook longer to a true caramelization if desired).
8. Add the cornstarch/flour, thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir to coat the onions and cook 1 minute.
9. Add stock and bay leaves. Simmer sauce over medium low until it starts to thicken, approximately 7 minutes.
10. Season as desired with additional salt and black pepper. If too thick, add additional water or stock.
11. Add the pork chops and any juices back to the skillet (or serve sauce separately). Top each pork chop with a slice of cheese.
12. Cover the skillet for the cheese to melt, approximately 1 minute. Remove bay leaves from the sauce. Serve immediately.

10. Grilled Lemongrass Pork Chops

Vietnamese Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘2’]

This easy-to-make sweet and savory grilled Vietnamese lemongrass pork chops recipe is full of flavors from lemongrass, garlic, and fish sauce and grilled over a bbq or cooked on a stovetop!

Ingredients

• 2 Pork shoulder steaks (*see notes (approximately ½-¾ inch thick))
• 1 tablespoon Oil ((used to coat porkchop right before grilling))
• 1 Stalk of Lemongrass (*see notes (approximately 3½ tablespoons))
• 4 cloves Garlic ((approximately 2 tablespoons))
• 1 Shallot ((approximately 2 tablepoons))
• 1½ tablespoons Fish Sauce
• 1½ tablespoons Dark Soy Sauce
• 2 tablespoons Sugar
• 2 tablespoons Water
• 1/2 cup nuoc cham dip (fish sauce dip)
• cucumbers ((a few slices))
• tomatoes ((a few slices))
• green onions/scallions ((finely chopped))

Instructions Marinating and Preparing the Pork Chops

1. Remove the top 2-3 inches of dried tips from the lemongrass and discard it. I like to smash the base of the lemongrass so that it’s easier to chop and it releases the oils. Cut the lemongrass into small pieces 14-inch pieces and place it in a food processor. If you are not using a food processor, finely chop the lemongrass as fine as you can.
2. Add the rest of the marinade ingredients (4 cloves Garlic, 1 Shallot, 1½ tablespoons Dark Soy Sauce (optional), 2 tablespoons Water, 1½ tablespoons Fish Sauce, and 2 tablespoons Sugar) into the food processor and blitz it until it becomes a paste.
3. Add the pork shoulder into a large bowl. Pour the marinade over the pork and make sure it is well coated. Marinate the pork chop for 24 hours
4. After it has marinated for 24 hours. Bring the pork chop out of the fridge for an hour to marinate at room temperature – bringing the meat to room temperature makes it cook faster, more evenly and the marinade absorbs better as well.
5. Scrape off and remove the marinade by hand, as much as possible so it doesn’t burn while you are grilling the pork chops
6. Drizzle 1 tablespoon Oil on the pork chop and lightly coat each piece. This will help prevent it from sticking on the grill (you still should oil the grill as well)

Grilling the Lemongrass Pork Chops

1. Pre-heat bbq to high heat and wait for it to get hot.
2. Grill for 2-3 mins on high with the lid up (approximately 1-2 minutes per side), then adjust the heat to medium heat and cook it for 4-6 mins with the lid down, no flipping required.
3. Once it is done, remove it from the grill and let it rest for 5-10 mins
4. Enjoy with a side of rice and some cucumbers, tomatoes and, nuoc cham dip!

(Alternative) Pan-Frying the Lemongrass Pork Chops

1. If you do not have a grill, you can use a cast iron pan or a heavy bottom frying pan to cook this as well. It is very important to remove as much as the marinade off the porkchop as possible before you pan-fry it so that it doesn’t burn.
2. Add oil to a heavy bottom frying pan or cast iron pan and set the heat to high heat.
3. Once the pan is very hot, add the pork chop in the pan and sear it for 2 minutes per side. (approximately 4 minutes in total) Try not to flip it too much so it can create a bit of char. The house may get a bit smoky during this step.
4. Once you have charred and seared the outside, cook it with a lid for 4 minutes a side with a lid. (8 minutes in total)
5. Depending on how hot your stovetop is, the pork chop should be cooked by now. This is based on a ¾ inch shoulder chop. Remove it from the pan and let it rest for 5-10 minutes before serving it
6. Enjoy with a side of rice and some cucumbers, tomatoes and, nuoc cham dip!

11. Fried Pork Chop Sandwich

Fried Pork Chop Sandwich with Rosemary Truffle Aioli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

A classic made with simple ingredients; juicy pork chops sandwiched between buttery buns with homemade aioli. This boneless pork chop recipe is the best way to indulge your dinner craving.

Ingredients

• 1 cup panko
• salt and pepper
• 2 tsp BBQ seasoning
• 2 eggs
• 3 tbs butter (divided)
• 2 tbs olive oil
• 4 thin cut boneless pork chops (patted dry)
• 1 onion (sliced thin)
• 1 tsp rosemary (finely chopped)
• 1/2 – 1 tsp truffle oil
• 1 cup homemade mayo base
• 1/2 tsp coarsely ground black pepper
• 4 big fat buttered and toasted buns

Instructions Prep the pork chops

1. Create your work station by arranging the seasoning line for your pork.
2. Mix the panko, a heavy dash of salt and pepper with the bbq seasoning in a shallow dish. Whisk the eggs in another shallow dish next to the panko.
3. Dip the pork chops in the whisked eggs and then dredge in a thick coating of panko, flipping to cover all.
4. Arrange on a wire rack and repeat until all chops are coated.

Fry the pork chops

1. Heat the butter and oil in a heavy cast iron pan over medium high heat, until the bubbling of the butter has subsided.
2. Fry the pork chops one or two at a time, 3 to 4 minutes a side, until golden and crispy and they reach an internal temp of 140F.
3. Remove from pan, tent with foil and rest.

Fry the Onion

1. While they fry, saute the onion in another skillet over medium heat in the remaining 1 tablespoon butter.
2. Season with a light dash of salt and pepper.
3. Saute until soft and slightly browned.
4. Remove from heat and set aside.

Make the rosemary truffle aioli

1. Whisk the rosemary and truffle oil into the homemade mayo base.
2. Season with the coarsely ground black pepper and a touch of salt if needed.
3. Sprinkle fresh chopped rosemary and extra pepper over top of a serving dish.

Build the pork chop sandwich and serve Serve

1. Butter the buns and toast them under a broiler or on a hot skillet.
2. Smear a healthy portion of the rosemary truffle aioli onto the buns.
3. Place the fried pork chops and sauteed onions on and top with the other half of the bun.
4. Devour with rosemary duck fat fries to be dipped in the remaining aioli.

12. French Onion Pork Chops

Oven-Fried French Onion Pork Chops with Lipton Soup Mix is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

French Onions Pork Chops combine the flavors of french onion dip, crispy potato chips, and breaded pork chops into a 30-minute dinner that everyone will love.

Ingredients

• 1 lb thin-cut boneless pork loin chops (or 4 pork chops)
• 1 cup all purpose flour
• 1½ tsp ground black pepper (divided)
• 4 cup salt and pepper kettle chips
• 2 eggs
• ½ cup sour cream
• 1 cup heavy cream
• 1 cup beef stock
• 1 oz onion soup and dip mix
• 1 tsp worcestershire sauce
• 2 Tb minced chives

Instructions

1. Preheat the oven to 450°F. Prepare a sheet pan with a wire rack. Lightly grease the rack with baking spray.
2. Prepare a breading station for the pork chops.
3. Combine the flour and 1 tsp of black pepper in a plastic storage bag.
4. Beat the eggs with 1 Tb of water in a small mixing bowl.
5. Crunch the potato chips into fine crumbs and place on a plate.
6. Coat each pork chops first in flour, shaking off any excess, and then in the egg wash. Shake off any excess egg before dredging each pork chop in chips, pressing down lightly to make sure the pork is totally covered.
7. Place the breaded pork chops onto the prepared wire rack. Cook in the preheated oven for 20 minutes. After 10 minutes, turn each pork chop over and cook for another 10 minutes.
8. While the pork chops bake, make the sauce. Start by placing sour cream into a small saucepan. Slowly add the heavy cream, whisking constantly. This will ensure a smooth sauce.
9. Add the beef stock, onion dip mix, Worcestershire, and ½ black pepper to the sour cream and turn the heat onto medium-high. Bring the sauce to a boil stirring often.
10. Boil the sauce for 5 minutes, stirring constantly, and then reduce the heat to low until ready to serve.
11. Serve each pork chop with a generous serving of French Onion sauce and garnish with minced chives.

13. Honey Glazed

Baked Honey-Glazed Pork Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

Enjoy these salty and sweet easy baked pork chops glazed with honey – an easy and delicious meal option.

Ingredients

• 4 pork chops
• 3 tablespoons vegetable oil, divided
• 3 tablespoons honey
• ¼ cup soy sauce
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon ground ginger
• 1/8 teaspoon ground black pepper
• ½ teaspoon garlic salt
• ¼ cup water
• 1 small onion (chopped)
• Fresh thyme for garnish (optional)

Instructions

1. Preheat oven to 325 degrees Fahrenheit.
2. In a large skillet, heat 2 tablespoons of oil on medium-high heat. Sear 4 pork chops in batches for about 3 minutes on each side or until golden brown in color.
3. Meanwhile, in a small bowl, mix 1 tablespoon oil, 3 tablespoons honey, 1/4 cup soy sauce, 1 teaspoon Worcestershire sauce, 1/4 teaspoon ground ginger, 1/8 teaspoon black pepper, 1/2 teaspoon garlic salt, 1/4 cup water, and one small chopped onion. Pour over the cutlets in the skillet, or transfer them to a baking dish.
4. Bake 30-45 minutes until golden brown or an internal temperature of 165 degrees Fahrenheit, turning them once or twice. If your chops are really thin, reduce the baking time.

14. Crockpot Pork Chops

3 INGREDIENT CROCK POT PORK CHOPS is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [‘6’]

3 ingredient Crock Pot Pork Chops are an easy gluten-free meal made with cream of mushroom soup and a packet of french onion dip.

Ingredients

• 2 lbs pork chops (boneless)
• 1 french onion packet (gluten free)
• 10.5 oz cream of mushroom soup (gluten free)

Instructions

1. Add pork chops to the bottom of the slow cooker.
2. Sprinkle French Onion Packet over pork chops.
3. Pour Cream of Mushroom Soup over pork chops.
4. Cook on low for 4-6 hours or high for 2-3 hours. Cook until internal temperature reaches 145 ºF.
5. Serve with gravy poured on top of pork chops.

15. Parmesan Crusted Pork Chops

Parmesan-Crusted Pork Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [‘4’, ‘4 servings’]

adapted from Giada De Laruentis

Ingredients

• 3 large eggs
• 2 cups dried Italian-style bread crumbs
• 1.5 cups freshly grated Parmesan
• 1 lb. thinly cut boneless pork chops
• 6 tablespoons olive oil
• Lemon wedges (for serving)
• Salt and pepper to taste

Instructions

1. Beat the eggs in a small bowl
2. Place the bread crumbs in another small bowl.
3. Place the cheese in a third small bowl.
4. Sprinkle the pork chops generously with salt and pepper.
5. Using standard breading procedure, perform the following:
6. Coat the chops completely with the cheese, patting to adhere.
7. Dip the chops into the eggs,
8. Then coat completely with the bread crumbs, patting to adhere.
9. Heat 3 tablespoons of oil in a very large skillet over medium high heat.
10. Add pork chops, in batches if necessary, and cook until golden brown and the centers are done.
11. Transfer the chops to pre-warmed plates and serve with lemon wedges.

16. Italian Seasoned Pork in Creamed Corn

Oven Baked Pork Chops in Creamed Corn is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT75M · Yield: [‘4’, ‘4 Servings’]

Oven Baked Pork Chops in Creamed Corn have the perfect balance of sweet, creamy corn and savory Italian herbs and seasonings.

Ingredients

• Non-Stick Cooking Spray
• 14.75 Ounces Cream Style Sweet Corn (1 Can)
• 2 Cups Frozen Sweet Corn Kernels (Thawed)
• 4 Pork Loin Chops (Center Cut, 1/2″ Thick)
• 1 Teaspoon Seasoned Salt
• ¼ Teaspoon Freshly Ground Black Pepper
• 1 Teaspoon Italian Herb Seasoning
• 2 Tablespoons Safflower Oil
• Fresh Rosemary Sprigs (3 or 4 Fresh Rosemary Sprigs, Plus More for the Garnish)

Instructions

1. Preheat and Prepare. Preheat oven to 375°F/191°C. Spray 13 x 9” baking dish with non-stick cooking spray.
2. Mix Corn. In a medium-sized bowl mix together the cream style corn and the thawed sweet corn kernels. Set aside for later.
3. Dry and Season Pork Chops. Dry the pork chops completely and season both sides of the chops with the seasoned salt, freshly ground pepper, and Italian herb seasoning.
4. Brown Pork Chops. Heat the safflower oil in a large skillet over medium heat until shimmering. Add the seasoned pork chops and fry them on each side until lightly browned, about 2 minutes per side. Transfer the browned chops to a plate.
5. Layer Corn and Pork Chops. Spoon 2/3 of the corn mixture into a 13 x 9” baking dish. Layer the browned pork chops on top of the corn mixture and spoon the remaining corn mixture on top of the pork chops. Tuck sprigs of rosemary around the chops.
6. Bake, Garnish, and Serve. Cover the baking dish with aluminum foil and bake for 1 hour, or until the creamed corn is hot and bubbling and the pork chops register at least 145°F in the center. Remove the dish from the oven and let the chops rest for 3 minutes before serving. Garnish with additional fresh sprigs of rosemary. Serve & enjoy!

17. Pork Chops with Apple Cider

Boneless Pork Chops with Apples and Cider is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT65M · Total: PT75M · Yield: [‘4’]

Tender and juicy boneless pork chops braised in apple cider with onions, garlic, thyme and a splash of cream and topped with apple slices.

Ingredients

• 2 tbsp olive oil
• 4 thick cut boneless pork loin chops or shoulder chops
• salt and pepper to taste
• 1 onion (chopped)
• 1 celery rib (diced)
• 2 cloves garlic
• 4-5 sprigs of thyme, leaves only (or 1 tsp dried thyme)
• 2 tbsp brandy
• 2 tsbp flour
• 250ml / 1 cup hard apple cider (or non- alcoholic cider plus 2 tbsp apple cider vinegar)
• 125ml / 1/2 cup chicken stock
• 1 tbsp butter
• 2 apples (peeled and cut into 8 wedges each)
• 125ml / 1/2 cup double cream/heavy cream

Instructions

1. Preheat the oven to 180C/350F. Heat the oil in large deep pan and sear the seasoned with salt and pepper pork chops over high heat for no longer than 2 minutes on each side. They should be nicely browned but not be cooked all the way through. Remove to a plate and set aside.
2. Turn the heat to low, then add the chopped onion and celery, sauté until tender for about 5-7 minutes, then add the minced garlic and thyme leaves and cook for a minute longer. Then deglaze the pan with 2 tbsp of brandy, let it simmer and reduce until there is barely any liquid left. Add the flour and stir to incorporate the flour into the fat and liquid to create a paste, then add the apple cider and chicken stock.
3. Return the pork chops to the pan, add a pinch of salt and bring the sauce to a boil, then cover with a lid and cook in the preheated oven for 25 minutes. While the pork chops are in the oven, peel, core and cut the apples into 8 wedges each. Fry them in butter until lightly browned but watch carefully as they burn quickly.
4. Then take the pan out of the oven and add the cream to the sauce, cook uncovered for 20 minutes longer or until the pork chops are tender. Add the fried apple slices to the pan, add more salt if needed and serve.

18. Spicy Grilled Pork Chops with Apple Salsa

Spicy Grilled Pork Chops with Apple Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT4M · Total: PT24M · Yield: [‘4’]

Spicy Grilled Pork Chops with Apple Salsa features marinated pork and an apple salsa made with fresh fruits and vegetables. Impressive and delicious!

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 4 thin cut pork chops
• 2 apples (I used Gala)
• 1/2 cup red bell pepper
• 1/8 cup red onion
• 1 small jalapeno
• 1/2 cup fresh cilantro or parsley (I prefer parsley over cilantro, but cilantro is popular in salsa)
• 1/3 cup freshly squeazed lime juice
• 1 tablespooon honey
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat grill to 350° – 400°.
2. Mix olive oil, chili powder, cinnamon and salt in a small bowl.
3. Score fat on pork chops. Place pork chops and marinade in a zip top bag, let marinade while you make the salsa.
4. Chop apples, bell pepper, onion, jalapeno, and cilantro and place in a medium bowl, stir in lime juice, honey, salt and pepper.
5. Remove chops from marinade and discard leftovers. Grill chops about 2 minutes per side. Serve with Apple Salsa.

19. Italian Baked Pork Chops

Italian Baked Pork Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

These easy Italian Baked Pork Chops are coated in an herb butter and ready in just minutes!

Ingredients

• 4 pork chops (see notes)
• 3 Tablespoons unsalted butter
• 1 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 425F. Preheat with a baking sheet in the oven so it gets hot.
2. Melt the butter in a small bowl in the microwave. Add the Italian seasoning, garlic, salt, and pepper.
3. Place the pork chops on a plate and dry each side with a paper towel.
4. Baste one side of the pork chop with some of the butter.
5. When the oven is hot, add the pork chops directly on the preheated baking sheet, butter side down. Finish basting the pork chops on the top side with the remaining butter.
6. Bake for approximately 15 minutes for 1/2 inch pork chops (or 20 minutes for 1 inch pork chops) until the pork chops reach an internal temperature of 145.
7. Remove from oven and let rest 3-5 minutes before serving.

20. Grilled Pork Chops

Grilled Pork Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT13M · Total: PT143M · Yield: [‘4’, ‘4 pork chops’]

Learn how to make the perfect grilled pork chops. My go-to marinade is very easy and includes lemon juice, olive oil, garlic and a few fresh herbs.

Ingredients

• 1 pound of boneless pork chops (about 4 chops)
• 1 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 3 fresh parsley sprigs
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1 clove of mashed garlic

Instructions

1. Rub salt and pepper into the meat.
2. Mix the other ingredients in a 13×9 dish, add the pork and turn to coat.
3. Place a lid on the dish.
4. Turn and baste the meat 3 or 4 times during its marination period. Marinate for a minimum of 2 hours, 6-12 hours is even better.
5. Before cooking, scrape off the marinade and dry the meat thoroughly with paper towels. Marinated meat needs to be dried off before cooking or it will not brown properly.
6. Preheat grill to medium high heat.
7. Wad up a piece of paper towel, add some canola oil to the towel. Using a pair of tongs, rub the oiled paper towel on the grill grates.
8. Cook pork chops undisturbed for 4 minutes per side.
9. Turn heat down to medium-low, move pork to an area of the grill without flame. Close lid and continue cooking until internal temperature reaches 145 F, about 5-10 minutes depending on the thickness of your chops.
10. Remove from grill to a cutting board. Cover chops with foil to keep warm and allow them to rest for 5 minutes. Slice and serve.

21. Pork Chops and Noodles

Oktoberfest Smothered Pork Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: 5

Ingredients

• 2 Tablespoons butter
• 5-6 Pork chops
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium onion, thinly sliced
• 1/4 cup Apple cider vinegar
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground paprika
• 1/2 cup heavy whipping cream
• 2 Tablespoons whole grain Mustard
• Egg Noodles, 1 bag

Instructions

1. Cook noodles according to package directions.
2. Melt 1 tablespoon of butter in a skillet over medium high heat.
3. Season pork chops on both sides with salt and pepper. Then place into the hot skillet.
4. Brown the pork chops on each side, about 4-5 minutes on each side. (Note: Pork will not be fully cooked at this stage, but will finish cooking once added to the gravy.)
5. Remove from pan and set aside.
6. Add additional tablespoon of butter to the skillet.
7. Add onions and sauté until softened, about 5 minutes.
8. Add apple cider vinegar, dried thyme, garlic powder and paprika to the skillet. Cook for 1 minute.
9. Add heavy cream and mustard to the skillet. Stir well to combine.
10. Bring gravy to a simmer and add pork chops back into the skillet.
11. Simmer for 5-6 minutes for the sauce to thicken and the pork to cook all the way through.
12. Serve over fully cooked egg noodles.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.