By PanNan on August 04, 2003
Photo by threeovens
Photo by threeovens
"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."
"Thanks, DH just loved this and it was so easy! I used pork cube steak which can be a little tricky, but this way turned out just great."
"Followed directions exactly. Used beautiful 1"+ thick boneless pork chops. Cooked for 4 min each side and 8 minutes covered. Came out tough and dry. Very disappointed. Ruined some beautiful pork."
"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!"
"Finally a pan grilled recipe for pork chops that really does turn out most and tender. I did use my family's favorite seasonings of onion and garlic powders instead of thyme, but followed the cooking instructions exactly. The chops were perfect!! My family cleaned them up and asked me to have them again soon. Thank you, thank you, thank you!!"
"This is my favorite way to make pork chops! I follow the recipe to a T except I smear mustard on both sides of chop then add seasonings.. and let sit for 30 minutes as instructed and then continue on with exact directions... Love it! And I just saw Mama Dip on Travel channel on the show Food Paradise, Soul Food! Thanks for sharing her recipe!"
"I love pork chops and tend to make them with some sort of sauce to keep them from drying out. Not any more. These were moist, tender, and tasty. So easy to cook too. We've had these twice this month. Thank you for an easy and delicious recipe."
"Yummy! I especially loved the wine glaze!"
"I read reviews before starting this. Couldn't believe it would be as good as everyone said. It sure was. I used beef broth and it tasted so good. My husband came in the kitchen after dinner to ask me again how I made them and couldn't believe it was so easy. I did use my nifty meat thermometer to make sure the temp was high enough and it was. The chops I made were about 1 inch thick so I did leave them covered for about 12 minutes. Thank you so much for a winner!!!"
"Very good! I've tried this recipe twice. Both times I exactly followed the cooking instructions, and both times we've ended up with delicious pork chops! I Definitely will keep cooking pork chops this way."