Does anyone know how to make a decent pork chop? Every way I've ever tried they come out dry. Help! Hubby loves them and orders them when we go out but I want to surprise him at home. Thanks.

I brown the chop quickly; then add your favorite juice (I use cranberry, but orange is great as well) and cook (bake) slowly. Moist everytime.

Thanks for the suggestion. What temp and time do you use to bake?

I'd like to try it this way.

I got this recipe off cooks.com and not only does it taste great, but it is also easy to make. The chops turned out so tender you could cut them with a fork.

4 to 5 pork chops
2 large onions
2 to 3 fresh tomatoes or a large can of stewed tomatoes
2 eggs, beaten
1 cup bread crums - plain or flavored
salt and pepper to taste
2 chicken bouillon cubes

Dip pork chops in beaten egg and then dip chops in bread crums ( cover well ) add a small amount of oil to frying pan and brown chops lightly. Place chops in glass 10 X 13 inch shallow pan.Slice onion over chops. Slice tomatoes over chops. Add salt and pepper or any other seasoning as desired. Dissolve 2 bullion cubes in 1/2 cup boiling water and add this to drippings in frying pan. Pour this over chops. Cover entire dish with foil. Bake at 375 degrees for 45 minutes.

Here's a good one. Brown pork chops in an iron skillet and then add, onions and potatoes. Cover with foil and put the whole thing in the oven about 300 degrees for 20 minutes or until you have the desired doneness. The low temp allows the juices to run together and this really is yummy...add peas and you have dinner. Add salt and pepper or other spice you like when browning the chops (notice browning not cooking through)little salt and pepper when you add the potato and onions. Also good with chicken. Best wishes.
Dianne

We buy ghe thick chops from Sams Club. I either brown them with an onion and then add cream of celery or mushroom soup to them, cover, simmer on stove top until tender. Doesn't take long.

Also use the George Foreman grill...just season and put on grill...SOOOO GOOOD!!

I salt and pepper mine on both sides and them dip both sides in 1000 Island dressing. I then pan fry in olive oil. They spatter a bit but are moist and tender and juicy and GOOD!!.I put the dressing in a dish big enough to fit a chop in and turn them with a fork to get both sides dipped before i fry them.. We LOVE them...

do they still make Shake and Bake? I used to use that and they came out great.

I like to grill mine I'm careful not to overcook - I take them off while still just a bit pink in the center, then let them just sit covered on a plate. They will continue to "cook" from the residual heat.

neer fry i always bake in alum. foil with steak seasoning or chicken seasoning, cajan....ect