Easy Pork Chop Recipes for Dinner

Pork chops are symbolic of good ‘ole comfort food. Learn how to make them juicy and browse easy pork chop recipes for any occasion.

The Key to Juicy Chops

Pork has changed over the years. A few generations ago, pork was fattier and resulted in juicier, flavorful chops. Today, pork has been bread to be a lean meat. Brining pork chops is very important for making the meat juicy and avoiding dry, tough chops. Brining pork chops helps them to hold more moisture and flavor. Even if a recipe does not call for brining, soaking pork chops in a liquid solution of water salt and sugar can improve the final taste of the recipe. Rinse the chops after brining and pat dry. Discard the brine after use.

Baked Pork Chops Recipe

Tired of washing a load of dishes after cooking? This is a one dish recipe - the pork is both marinated and cooked in the same dish! We all need a time-saver recipe for busy nights. Serve these chops with buttered pasta or dumplings.

Ingredients:
6 pork chops
1 cup white wine, dry
2 Tsp. Hungarian paprika, mild
1 Tsp. caraway seeds, crushed
1 garlic clove, minced
1/2 Tsp. salt
Pepper, to taste
1 cup sour cream (optional)

Directions: Use an ovenproof casserole dish for this recipe. Mix all of the ingredients other than the pork and the sour cream and set aside. Place the chops in the casserole and pour the sauce over the meat. Place the casserole in the refrigerator for 3 to 4 hours to marinate. Once marinated, bake the casserole for 1 hour in a preheated 325 degree oven. More wine can be added if needed. Once cooked, mix sour cream into the juices of the casserole and allow the mixture to heat through, but not to boil.

Schweinekotelett in Zweibel Sosse

Did you know that in Germany, pork is consumed more than any other meat? Germany is world-renowned for its pork sausage, however one of the most popular ways of preparing pork in Germany is braising. To braise pork, one must first sear the pork over high heat and then cook the pork in a liquid. Below is a German-style pork recipe that goes well with brussels sprouts and boiled potatoes.

Ingredients:
4 Pork Chops
1/2 c. Beer
1/2 c. Beef Broth; Hot
1/2 Tsp. Salt
1/4 Tsp. Pepper
1 1/2 Tbs. Vegetable Oil
4 Onions, thinly sliced
1 Tsp. Cornstarch
1 1/2 Tbs. Unbleached Flour

Directions: Cover the pork chops in salt and pepper and then dredge in flour. Heat oil in a skillet and fry the chops for three minutes per side. Place onions in the skillet and fry for an additional five minutes, turning the chops once. Add the liquids, cover the skillet and simmer for a quarter hour. Take the chops out of the sauce and keep warm. Season the remaining liquid. Mix the cornstarch with a bit of cold water and pour into the sauce. Allow the sauce to boil through and pour over the chops.