18 Sides for Pork Chops That Will Make It a Meal

Whether you pull thin-cut ones out of your freezer or procure gorgeous, marbled ones from the farmers’ market, pork chops always make a delectable main course. And they can be a no-brainer, too—grill them up, do a quick stovetop version or effortlessly cook them any number of other ways. So let’s keep things going on that easy train. Here, we have all the tried-and-true sides that have always felt just right alongside a pork chop, so all you have to do is select one to round out your meal.

There’s so much going on in this pilaf, in a good way, that alternating bites between it and a pork chop will truly stay interesting and satisfying until the last. Kardea Brown assembles a pleasing mixture of bell peppers, almonds, dried cranberries and fresh parsley for a veritable taste and texture symphony.

These pancakes have everything that’s wonderful about a latke, but with a welcome sour vegetal crunch that’s akin to another favorite of ours, kimchi pancakes. Molly Yeh has an innate sense of blending the best of several cultures together, and these pancakes are no exception.

We’ve been eating applesauce with pork since the dawn of time, and we might have even been known to set out those little foil-topped cups from the grocery store during a pork dinner when time is tight (no judgement, please). Let’s add an element of sophistication here, with an all-grown-up version, a chunky, lightly spiced sauce with alluring notes of pear along with the apple.

And what if you’re just in the mood for some gravy? This mushroom gravy really brings the umami, and is insanely good over mashed potatoes or polenta and an instant hit with any plain meat.

Bring an element of West coast dining with this now-iconic salad, with chunks of beet and medallions of goat cheese, breaded in breadcrumbs and pan-fried until crisp on the outside and creamy on the inside. You won’t mind if bites of your chop mingle with this salad, all brought together with a straightforward and very delicious vinaigrette.

If there’s a common theme among these recipes, it’s that a hint of sweet truly complements the subtle sweetness that you get behind an otherwise very savory pork chop. Cabbage is a classic friend of pork, and you can even cook it right in the pork fat for some crossover oomph. Here, the cabbage, sliced very thin and sauteed in butter, is ready super-fast. Grab your chops and some crusty bread, and you’re done.

This is just a great side salad, truth be told, for any meal! Its bitterness and the slight sweetness in its vinaigrette go beautifully with any kind of pork chop, whether the chop itself cooked simply with salt and pepper or more fancy, braised in a sauce. “Misticanza” kind of means “mixture” in Italian, although it is in that fanciful way that implies the magic that happens when the whole is greater than its sum of parts.

You know that pineapple exists, in part, to be together with its partner, pork. Witness, ham with pineapple rings, pineapple and ham on pizza, the unforgettable pineapple amid the pork of tacos al pastor. Could there be a quicker side than this one? Fire up the grill for the chops, pour yourself a glass of white wine, and pull this salsa together for a perfect warm-weather meal.

Rather than just go with same-old plain rice on the side, it doesn’t take much more effort to result in something exponentially more special. Sauteeing the rice, first, in some butter, along with the garlic, gives it a very appealing golden color and toasty flavor. A bay leaf adds subtle aroma. Fluff it at the end with lime juice and zest, pepitas, cilantro and scallions, and Bob’s your uncle.

Yes, homemade sauerkraut requires some thinking ahead—it does need to sit for at least a week before it’s ready, in all its complex glory. But making it yourself does have that similar appeal to pickling or home canning, so you might find yourself enchanted. And homemade is way more full of crunch and zip than store-bought, so it is truly special alongside pork.

Lots of us grew up with simple squash sides—roasted, topped with brown sugar, end of story. Well, this is not much prep work than that, but the result is so next-level and exactly what you want, the sweet and sour cutting through the richness of pork. A quick agrodolce syrup balances all the flavors, including heat, and the mint and almond garnish add layers of flavor and brightness.

A relish that thinks it’s a salad, with whole grain, all in one, means that this side does double-duty. If you’re already lighting the grill for the chops, go ahead and grill the corn alongside. Its smoky note gives this already-interesting combo even more dimension.

Equal parts shaved fennel to cabbage brings serious Euro vibes to this fresh and bright slaw. But that’s not all! Guess what goes the best with pork? More pork! In the form of bacon, that is, adding hits of salty chew amid the crunch.

Don’t sleep on chutney. That sweet-and-sour element with a healthy hit of acidity is so, so good with grilled meats. Once you try it, you’ll want to double your chutney yield next year when peach season rolls around.

Ree Drummond is not kidding when she says very green! You’ll find zucchini, peas, broccolini, asparagus, kale, scallions and herbs among what is essentially a warm grain salad, definitely a two-for-one side dish. It gets its name—orzotto—from the pasta shape used, orzo; and from the cooking technique, toasting it in oil and then simmering in flavorful broth in the style of risotto. It can be a wonderful base for many things, but getting all those greens in here sure tastes as good as it is virtuous.

The sour-sweet tang of mustard has always paired well with pork, and mashed potatoes are always a natural for any kind of meat. Here, those little popping mustard seeds that you occasionally will encounter in the potatoes add an extra irresistible texture.

“Bitter Plus Bacon” might do well as a life motto, as exemplified in the French bistro classic salade aux lardons, a bitter green salad threaded through with bacony matchsticks. This salad achieves the same appeal, but with ingredients that you will find easily at any market. It’s simple, it’s quick, and the chopped pistachios will not go amiss.