Pork Chop Recipes 10 Photos
Give the other white meat a fresh dose of flavor with new twists on favorite pork chop recipes.
Powerhouse Pork Chops
Pork Chop Recipes
Find new inspiration for a dinnertime staple with top-rated recipes from Food Network chefs.
All Pork Chop Recipes Ideas
Showing 1-18 of 327
Our Favorite Pork Chop Recipes
Photo Gallery
| 21 Photos
Rosemary-Garlic Pork Chops with Chickpeas
Recipe
| Courtesy of Food Network Kitchen
- Total Time:
- 30 minutes
Chuleta Kan-Kan
Video
| 00:32
Guy hits a Puerto Rican joint in Texas for a prime-time fried pork loin.
Jazz Up Your Chops
Article
Next time you're searing pork chops, heat a few sprigs of hearty herbs (like sage or rosemary) in the oil and cook the meat right on top of them.
The Pork Chop Handbook
Photo Gallery
| 5 Photos
Anne Burrell Shares Her Pork Chop Brining Technique
Video
| 03:15
Chef Anne Burrell shares her secrets for brining technique for pork chops, which keeps them juicy during the cooking process. Anne's brine recipe includes carrots, onion, celery and the key ingredients: salt and sugar. She adds flavor with fennel seed, coriander seed, bay leaves and garlic. For best results, use thick, bone-in pork chops with a nice amount of fat and brine for three days before cooking.
Cheese-Stuffed Pork Chops
Video
| 01:31
Provolone, escarole and sage turn up the flavor on these pork chops.
Panko Fried Pork Chop Sandwich
Video
| 04:46
Kardea gets some soul food inspiration for this meaty, crunchy sandwich.
Learn the Farmhouse Rules for Making Fried Pork Chops
Video
| 03:31
Nancy Fuller shares her Farmhouse Rules for frying pork chops. She tenderizes the chops so they’re thinner to cook more evenly. She notes if you soak pork chops in buttermilk (or regular milk), that can also tenderize them. She sets up a dredging station with flour seasoned with cayenne pepper in the one plate and buttermilk flavored with a teaspoon of hot sauce in another. She crushes up two sleeves’ worth of butter crackers in a large zip-top bag and adds those to a third plate. Nancy seasons both sides of the pork chops with salt and fresh ground black pepper. She dredges the chops in the flour first, then the buttermilk and finally in the crackers. She adds oil to a pan and heats it to 375 degrees F. She cautions to only fry two chops at a time and that they will cook in about eight minutes, four per side. She removes the chops to a plate lined with paper towels so they can drain a bit before being served.
