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Pork Chops

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I don't even like Pork, but was tricked into tasting this dish when I was told it was chicken. WOW! The meat was sooo tender and juicy; so tender in fact, that it was literally falling apart! It was like nothing I'd ever tasted before! Definitely not like my mother's hard, crusty pork chops! lol! This recipes goes hand in hand w/ some mashed potatoes. Just pour the leftover gravy on the taters' and enjoy!

Recipe #45940

I think this recipe is an absolute gem. Really, in all my years of cooking, I don't think I have ever made chops as delectable as these! Crispy-crunchy on the outside, meltingly tender and moist on the inside. The key, I think, is the salty milk marinade/brine, and making sure not to overcook them. Thanks to Gourmet Magazine for this one.

Recipe #73062

A mouth watering yummy pork chop Asian style. Double the recipe, you'll want more. :)

Recipe #54715

32 Reviews |  By LAURIE

Quick marinated chops done up on the grill. Serve with steamed veggies and rice for a complete dinner. Taken from another website. and time doesnt not include marinating.

Recipe #137142

This is pure comfort food at it's best, mashed potatoes are a must with this! You can omit the onion if desired.

Recipe #197453

One of our favorite ways to enjoy pork chops. This produces a really delicious end result -- we hope you enjoy it!

Recipe #100039

These are absolutely amazing! While home with the flu, I saw the chef from the Loveless Cafe in Tennessee on the Martha Stewart show. She made these pork chops on the show and they looked so good that I had to try them. My entire family loved them. As usual, I reduced the sugar content by using Splenda's brown sugar instead of the real stuff. I also doubled the sauce, which you won't regret. Note: Recipe from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern.

Recipe #209317

20 Reviews |  By 2Bleu

You won't find these at the Aweful Waffle! The gravy will be a white, thick country style gravy. A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.

Recipe #256821

Here's and old standby I enjoy from time to time. It's from an old newspaper clipping I cut out years ago. Very tasty.

Recipe #63986

BOY, does this look good.... if you like blue cheese. I highly recommend a moist blue cheese as opposed to a more crumbly one to facilitate making the sauce. Nabbed with no shame whatsoever from allrecipes.com.

Recipe #158838

Recipe comes from Food & Wine. This is a different take on the traditional pork chop. Its simple and quick to make. A nice sauce is made to cover the pork chops and the sauce can double as a gravy to be served over mashed potatoes. Menu Suggestion: mashed potatoes and sauteed mushrooms.

Recipe #137064

These tasty chops have a bit of an Oriental flair! Can easily be done under the broiler if you don't wish to grill outdoors, or if it suddenly rains! Prep time does not include marinating time.

Recipe #27946

This recipe is actually from my partner, Dean Ramsey. This is a DELICIOUS way of serving pork chops, and the sauce should act as a gravy over white rice, wide egg noodles or mashed potatoes. If you have any questions, you can e-mail me: AlanLeonetti@q.com

Recipe #124315

In French, Cotes de Porc aux Pommes a la Moutarde. This is adapted from a Richard Olney recipe and is really very simple and quite delicious.

Recipe #134777

This sauce is creamy and delicious..even if you use low fat milk and sour cream.

Recipe #53417

12 Reviews |  By Kaarin

These are easy, sweet and tangy.

Recipe #117015

11 Reviews |  By lazyme

Down-home comfort food. This is not low-fat!

Recipe #255796

9 Reviews |  By WiGal

From Chinese Food Site by Lila Voo. The timing does not include marinating overnight. Serve with fried rice and stir fried green beans. I have reduced the hoisin sauce from 1 cup to 1/2 cup. Also have reduced the sherry wine from 2 tablespoons to 1 1/2 tablespoons. Reductions posted after the first six reviews.

Recipe #304728

Posted for 2006 Zaar World Tour - Asia. This recipe is adapted from a cooking websites newsletter.

Recipe #172609

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