By PanNan on August 04, 2003
Photo by PaulaG
Photo by PaulaG
"These chops are so easy and very tender. It's based on a recipe in the Mama Dip's Kitchen cookbook. Be sure to follow the important steps of letting the chops rest with the salt and seasoning before cooking, then browning the sides slowly, followed by a covered "rest". Mama Dip is a traditional Southern U.S. cook, chef, restauranteur and cookbook author."
Serving Size: 1 (204 g)
Servings Per Recipe: 4
"Made these twice now. Once as written and then deglazed with 1/4 cup white wine, 1 cup chicken broth, a little butter, and lemon juice...just okay. The second time we used Montreal steak seasoning (as a few others suggested), deglazed with maybe 1/8 cup whte wine, 1/3 of a lemon (squeezed juice), 2 tblsp butter, scraped the bottom of the pan really well and added a small container of sliced mushrooms and maybe 1/2 tsp garlic powder. Cooked for about 5 minutes then mixed in a couple tblsp water with1.5 tsp cornstarch (to thicken) and served over chops. We liked this way much better! Very quick and easy recipe--also very versitile! YUM!!"
"I was in a bind tonight looking for a way to cook pork chops on the stove top (since my oven was occupied) that wouldn't turn out dry like cardboard. That is what usually happens when I cook on top with pork. I found it in this recipe and I'll be using this method again and again.
This couldn't be simpler! The pork chops were perfect and moist! I wish I had some mushrooms on hand because I think that would have been even better with the sauce.
I did use different seasonings, but it was the cooking method itself that lended to a beautiful moist pork chop. Thanks Nan!"
"These turned out amazing! I was generous with the salt and pepper and extra generous with the thyme. The only difference with the recipe is that at the end of the cooking process (the last minute before I took them off the burner), I squeezed a wedge of lemon over the chops. To make the sauce, I added a green onion to the pan and mushrooms and let it cook till the mushrooms were browning and about done, then I added a bit of broth and let that simmer for a few minutes. Served with steamed green beans. Truly delicious! Thanks!"
"PanNan..thanks for a delicious supper! After letting the chops rest, I had quite a bit of liquid in the pan which I poured off. Then I took your suggestion and deglazed the pan with a splash of white wine and some beef broth..then added a little onion and fresh mushroom sauteed in butter to make a wonderful sauce. Husband loved this and I will make again many times."
"This receipe made me want to cook with pork again! Simple and delicious. My only complaint is the same one I have about most pork dishes - too much salt for me. I deglazed the pan with wine as suggested, that sauce was yummy. Plated this dish with a sweet corn casserole. The salty and sweet together went together really well!"
"Very good! I will use different seasonings next time, but I like the method--my half-inch thick pork chops were nice and moist. Thank you!"
"Oh my goodness, these were so good! I was running a little late on dinner tonight, and needed a yummy and quick way to cook up some pork chops. I followed the advice of one other poster and deglazed the pan with some fresh squeezed lemon juice, and I didn't have dried thyme, so I used fresh. I'll definitely be making these again in the near future."
"These were delicious. The most tender pork chops we've ever eaten! I used Old Bay instead of thyme."
"Excellent! I had really thick chops from Costco so they had to cook quite a bit longer even after trying to pound them flatter. I left out the thyme. They were nice and juicy on the inside. Thank you!"
"This are great! The advice on preparation was so helpful. Thank you!"
"Very good and very easy. I think garlic salt would be a great replacement for some or all of the salt!"
"My goodness!!! This cooking method makes pork chops tender and DELICIOUS! It alone gets a five-star rating! I did, however, make a couple other adjustments to the recipe. I replaced the salt with seasoned salt. In addition, I rubbed both sides of the pork chops with soy sauce before sprinkling with the seasoning mixture. They were AMAZING! This will be my preferred method of cooking them from now on! EDITED - I've learned that this cooking method works for chicken and beef/steaks as well. Everything turns out moist, tender, juicy, and DELICIOUS! I've even tried it using a little cooking spray instead of the oil and it still works!"
"Delicious pork chops. I did add some mushrooms to the sauce afterwards, otherwise followed your recipe. Thank you for sharing ."
"Excellent! So moist and full of flavor; loved the deglazing and resulting sauce. Since my pork chops were about 1" thick, I had them sit about 10 - 13 minutes off the stove with the lid still on. Who knew pork chops could be so easy! Thanks, PanNan!!"
"a good starting point. I like the cooking method--easy. not too complicated, but even though I added rosemary, thyme, & sage, onions & celery, I still wanted more flavor & wasn't a big fan of what was there."
"This is a simple, brilliant way to prepare pork chops.
Covering them unheated makes a huge difference. I overcooked mine just a bit, but they were not dry. They were delicious!
Highly recommend! Thank you PanNan!"
"My pork turned out quite dry, though I followed all the instructions. I did love the buttery sauce, though!"
"9:30 p.m. - bought pork chops because they were on sale. I wanted a recipe that was quick and easy with minimal ingredients. This hit the spot. At first I was a little hesitate about letting it sit for 8 minutes but it came out perfect. Probably my first moist pork chop. After the chops were done, I threw in some red wine vinegar and little bit of water to deglaze the pan. I threw in mushrooms, garlic, and onions and a little bit of pepper and paprika for a kick, it was yummy! Left over pork was sliced into thin slivers of meat and placed on top of left over salad for lunch tomorrow. I'm very happy with the results -and so is my husband."