Pork Chops Recipes

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Pork Chops with Apple Stuffing

A serving of this recipe is like having an individual roast on your plate.

The stuffing is “sandwich” between two pork chops for a pretty presentation and hearty flavor.


1-1/3 cups soft bread crumbs

¼ cup butter or margarine

1 tablespoon vegetable oil

1 medium onion, finely chopped

1 celery rib, finely chopped

2 garlic cloves, minced

1 medium tart apple, chopped

1 egg, beaten

1 teaspoon dried basil

½ teaspoon salt

½ teaspoon dried oregano

¼ teaspoon pepper

8 loin or rib pork chops (1/2 inch thick)

Chicken broth


In a skillet, brown crumbs in butter until golden; remove and set aside.

In the same skillet, heat oil over medium-high.

Sauté onion, celery and garlic until tender.

Remove from the heat. Add crumbs, apple, egg and seasonings; mix well.

Lay one pork chop flat; spoon a fourth of the stuffing on top.

Top with another chop and securer with string.

Repeat with remaining chops and stuffing.

Stand chops vertically, but not touching, in a deep roasting pan.

Pour chicken broth around chops to a depth of ¼ in.

Cover and bake at 350◦ for 1-1/4 hours.

Uncover and bake 15 minutes longer or until chops are browned and juices run clear.

Serving Size about 4 chops

Breaded Pork Chops Recipe

Breaded Pork Chops Recipe When planning scalloped potato casserole for a delicious contrast to the crisp breading of the pork chops.


1 egg

½ cup milk

6 lion or rib pork chops (1 inch thick)

1-1/2 cups crushed saltines (about 45 crackers)

¼ cup vegetable oil


In a shallow pan, beat eggs and milk.

Dip each pork chop in the mixture, then coat with cracker crumbs, patting to make a thick coating.

Heat oil in a large skillet.

Cook pork chops, uncovered, for about 8 minutes per side or until browned and juices run clear.

Serving Size about 3-6 chops

Oven-Barbecued Pork Chops Recipe

Oven-Barbecued Pork Chops Recipe A large cast-iron skillet can also be used for this recipe.

Because cast iron is a great conductor of heat, the chops will cook quickly and the sauce will thicken a little faster than in an aluminum or glass pan.


6 lion or rib pork chops (3/4 inch thick)

¾ cup ketchup

1/3 cup water

2 tablespoon vinegar

1 tablespoons Worcestershire sauce

2 teaspoon brown sugar

½ teaspoon pepper

½ teaspoon chili powder

½ teaspoon paprika


Place chops in an un-greased 13-in. x 9-in. x 2-in. baking pan.

Combine remaining ingredients; pour over chops.

Bake, uncovered, at 375◦ for 1 hour.

Serving Size about 3-6 chops.

Zesty Grilled Chops Recipe

These chops are very thick, so it’s easy to test for doneness with a meat thermometer toward the end of the cooking time.


6 lion or rib pork chops (about 1-1/2 inches thick)

¾ cup soy sauce

¼ cup lemon juice

1 tablespoon chili sauce

1 tablespoon brown sugar

1 garlic clove, minced


Place chops in a resealable plastic bag or shallow glass container.

Combine remaining ingredients; reserve 1/3 cup for basting.

Cover and refrigerate. Pour remaining marinade over chops.

Seal bag or cover container; refrigerate overnight.

Drain and discard marinade.

Grill chops, covered, or broil 4 in. from the heat for 12-16 minutes or until a meat thermometer reads 160◦ and juices run clear, turning once.

Brush occasionally with reserved marinade.

Serving Size about 6 chops.

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