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

Brown the pork chops and then add Golden mushroom soup and half a soup can of water. Cover and simmer about 3/4 hour they are really tender and give great gravy for mashed potatoes or rice.

I brown and put in glass casserole. Add stove top stuffing prepared as box directs, a can of cream of celery soup and put in oven at 350 for about 40 min. Cover with aluminum foil to keep stuffing from overbrowning and then remove the foil the last 10 min. or so of bake time.

Shake and Bake! Yummy, crunchy on the outside and juicy in the middle!

I brown them real well on each side, then add a little water and a cup of salsa to the skillet. Continue to cook for 1/2 hour or till done(depending on the thickness) When done, heat more salsa in the microwave, spoon on to pork chop, add shreded cheedar and sour cream. Serve with Spanish rice and refired beans....yummy Mexican dinner. :)

I love mine grilled and have to have BBQsauce on them!

Wow, you've all made me hungry!! I'm going out to buy pork chops. Pork is the best meat to buy here in Quebec - there's a huge pork industry and there are lots of Quebec recipes for pork that are really delicious.
I find that fresh pork chops are more tender and moist. Not so after they're frozen. If the heat is too high or they're cooked too long they get hard and dry. Have you had your oven temperature check? Maybe it needs calibrating.

We like this dish. I put a large can of pork and beans in a 9x13 pan, Then lay 6 pork chops over them. Mix 1/2 c packed brown sugar and 1/2 c catsup, 1 teas. mustard, spread this over the pork chops, then add 1 slice of onion on top of each chop. Cover with Reynolds Wrap, and bake in over, 350, for 1 hour. This is good served with baked potatoe.

an old family favorite..with cream of mushroom soup!

I use the canned French Fried Onion rings. I follow the receipe on the can for boneless chicken breast, but I use nice pork chops. They come out great and my family loves to eat them. If I have leftovers, my son makes a sandwich for lunch the next day.

First cut thru the fat to the meat so the edges won't curl, then season with salt, pepper and some oregano, and rub it in. Get a pan hot, add some olive oil and sear the chop, put in a pan with some liquid of your choice, and back slowly for about an hour. At the same time cook a baked potato cut in half with seasonings and olive oil. Makes it a double duty meal. Let the chop rest for about ten minutes so the juices can re-absorb into the chop. If you cut into it too soon it will be dry. I like to bake yam's as well with a pork chop. Do it the same way. this maintains the nutricinal value rather than boiling them with leaches out the nutritional value. Leave the skin on!!! Jan

you know, my granny, who raised me,
used to make fried pork chops in the cast iron skillet..nothing but salt ,pepper and some oil. LOL! I loved them..course they were like shoe leather..

but i loved them..! i miss her!

very tender i make them in a crock pot with one can of cream of mushroom soup

This is my mother-in-laws recipe Cook chops on top of stove in a pan.

Roll in milk then cracker crumbs,
brown both sides on medium heat then add a half can of chicken broth. Cook around 25 minutes medium low covered, turn chops add rest of broth cook 25 minutes covered again.
watch that pan doesn't get dry and burn chops.
moist and delicious.

If you want fall off the bone tender, here's what you do... brown them,season them, open a can of Campbell's Golden Mushroom Soup, mix with a can of water,pour over chops. Simmer, simmer, you will have the best gravy and most tender chops. The longer you leave them on the stove ,the better, add more water as needed...

That sounds good...

I use Shake and Bake quite often. Or a store brand, if it's cheaper. It's especially good on pork tenderloin. Coat in Shake and Bake and bake at 425º for only 30 minutes. Yummy!

Sue

I just throw the pork chops in baking pan, then top with two cans Campbell's Chicken Gumbo soup (without adding water) and bake.

Then I'll cook white rice, and top that with the "baked" soup from bottom of pan.

Yum!

Until recently I also use to cook my pork chops too long and they came out tough and dry. Now, if I am breading them and frying them in just a bit of oil, I usually only cook them for about 4 minutes per side for an average size chop on med. to med. low heat. I keep checking them with a fork after turning and take them out when the fork goes in easily. I like them much better now that they taste like pork instead of shoe leather!!!

are you adding the soup on top of the stuffing?

I love chicken gumbo soup. Will have to try this

I have always done it the way my step-mother did. Dipped them in an egg wash and then coat them with cracker crumbs, and cook on the top of the stove in a frying pan. When turning we are always careful no to disturb the crust

I usually use the soup method but I put cream of chicken because we don't like mushroom. My mom is a true southerner. She fries everything! She mixes an egg with some milk and stirs that good. Dip the chops in that then roll in self-rising flour that you have added some salt to. Fry in vegetable oil. They are good and crispy but tender on the inside.

"Soda Pop Chops" from Aunt Bee's Mayberry Cookbook.

8 pork chops 1 cup catsup 1 cup cola 1 TB brown sugar
Mix catsup and cola, pour over chops in shallow baking pan, sprinkle with brown sugar and bake uncovered at 350* for about 1 hour til chops are tender and fully cooked. Bake potatoes along side in oven and vegetable casserole too.

This is the way I fix mine. put about 1/2 cup of water in the bottom of your pan med to high heat. salt and pepper to taste on both side your waterwill cook out. but they will be moist just add water as needed. when almost done leave water out brown just a small bit . simple and quick. I HAVE FIXED THEM THIS WAY FOR OVER 20 YEARS. you can melt some orange marmalade or pinapple jelly and serve with it .

The primary reason for any "dry" meat is overcooking. We fear we'll kill our families if we serve "raw" meat and consequently we overcook it. Practice makes perfect, adjust cooking times as needed for your recipes, and eventually you won't even need the recipes.

Sounds like some good recipes to me!

I cook mine in water. I never fry anymore.Just salt and pepper. takes about 5 min on each side . depending on thickness. just enough water to keep them from sticking. may need twice when done let the water cook out ,they will brown . very tender. taste great some season salt is good too.

yummy thanks for this recipe and love all of your recipes

now I am hungry for pork chops

here is a real easy one.tender every time.

Hawaiian pork chops:


for 4 pork chops
1 9 oz can pineapple
green pepper sliced
1/4 apple cider vinegar
1/4 cup ketchup
1 tablespoon soy sauce
2 tablespoons brown sugar

brown chops in pan
while they brown mix juice with all other ingredients together
put lighty browned chops in oven safe dish
put peppers and pineapple on top of chops
pour mixutre over that

cover with foild put a few air holes in with fork

bake 325 for 1 1/2 hrs or till chops are no longer pink in the center

seerve with rice

I just throw the pork chops in baking pan, then top with two cans Campbell's Chicken Gumbo soup (without adding water) and bake.

Then I'll cook white rice, and top that with the "baked" soup from bottom of pan.

Do you cover the pan and what temp. and how long do you bake?