Ingredients Pork Pork Chop 27 Pork Chop Recipes That Are Bound to Be a Hit By Food & Wine Editors Updated on February 12, 2023 Share Tweet Pin Email Trending Videos Photo: Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Ali Ramee Whether you're in the mood for a classic pan-fried pork chop or something a little more creative (we're looking at you, air fryer), we've got you covered. From recipes for how to cook sweet and savory glazed pork chops to breaded cutlets and beyond, our collection of pork chop recipes has something for every taste and occasion. Why wait any longer? You're just a few clicks away from discovering your new favorite pork chop recipe. 01 of 27 Pork Chops with Sherry Pan Sauce with Ras Al Hanout Photo by Greg DuPree / Food Styling by Micah Morton / Prop Styling by Audrey Davis Dry sherry lends an oxidized, nutty complexity to this pan sauce. Sweetened with fresh orange juice and dried fruit, it's perfect with pork chops. The technique here relies on rendering fat from the meat, setting it aside, and using that fat to bloom beautifully complex ras al hanout in the pan before deglazing it with sherry to incorporate every bit of flavor into the final sauce. Get the Recipe 02 of 27 Panko-Breaded Pork Chops Photo by Morgan Hunt Glaze / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley The large flakes of Japanese panko breadcrumbs give these pork chops a rough, crunchy texture. Here, chef Gale Gand mixes them with chopped sage and grated Parmesan for an extra flavorful breading. Get the Recipe 03 of 27 Grilled Pork Chops with Burst Blueberry Sauce Photo by Jessica Pettway / Food Styling by Micah Morton / Prop Styling by Paola Andrea Blueberries are used for a sweet spin here. They're blended with shallots, thyme, and chipotles in adobo to create a sticky sauce that showcases the floral notes of the fruit, while red wine and balsamic vinegar add a tart backbone that brings the flavors into focus. Get the Recipe 04 of 27 Pork Chops with Sunflower Seed Gremolata David Cicconi To jazz up his juicy pork chops, F&W culinary director at large Justin Chapple tops them with a crunchy, bright gremolata made from a quick mix of sunflower seeds, parsley, garlic, and lemon. Get the Recipe 05 of 27 Grilled Pork Chops with Honey Garlic Glaze Chloe Crespi A simple glaze made of sticky-sweet honey, savory soy sauce, and fresh garlic drenches each perfectly grilled pork chop in this recipe from chef Ludo Lefebvre. For the most evenly cooked pork, with delicious char and grill marks, Lefebvre instructs flipping the pork frequently over high heat for the first several minutes of cooking, then finishing the meat on lower heat. Get the Recipe 06 of 27 Air Fryer Pork Chops with Maple-Soy Glaze Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Ali Ramee Brushing these pork chops with a maple syrup-soy sauce mixture before cooking them in the air fryer results in some delicious charring around the edges. Homemade, vibrant pickled red onions top the finished chops — feel free to use store-bought if you'd like to save time. Get the Recipe 07 of 27 Sweet and Savory Grilled Pork Chops Photo by Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley The fragrant marinade for these pork chops both infuses the meat with tons of flavor and ensures that the rib-cut chops, which already have slightly more fat than a center-cut chop, remain tender and moist on the grill. The sugar in the marinade helps to create a beautiful dark golden brown crust with areas of light charring. Get the Recipe 08 of 27 Herb-Basted Pork Chops Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Hot pan drippings and melted butter tease the essential oils out of rosemary, thyme, and sage, creating rich juices for basting pork chops during the final minutes of cooking. Thai chiles add heat to the dish; to dial back the spiciness, cut a slit in the chiles instead of halving them. Serve over mashed or roasted potatoes to help sop up the flavorful juices. Get the Recipe 09 of 27 Balsamic Pork Chops Photo by Antonis Achilleos / Prop Styling by Kathleen Varner / Food Styling by Margaret Monroe Dickey Balsamic vinegar simmers with caramelized onions to create a velvety sweet and sour sauce for pork chops. Pounded to tenderize rather than flatten, the pork is seasoned boldly with black pepper before crisping in a skillet. Quick enough to pull off on a weeknight, this main course will impress guests, too. Get the Recipe 10 of 27 Milk-Braised Pork Chops with Mashed Potatoes and Gravy © Christina Holmes Braising pork in milk, a method that The Purple Pig chef Jimmy Bannos Jr. learned while cooking in Florence, results in super-tender meat and an incredibly rich and flavorful gravy. Although the dish is rooted in Tuscan tradition, Bannos adds an American comfort-food spin by serving it with mashed potatoes. Get the Recipe 11 of 27 Smothered Pork Chops Abby Hocking / Food & Wine This creamy take on a pork chop is the perfect weeknight dish. Sweet smoked paprika imparts a smoky, bacon-like note to these saucy, smothered pork chops. Get the Recipe 12 of 27 Cocoa and Chile-Rubbed Pork Chops © Quentin Bacon Chef Tim Love rubs meat with a bit of sugar to help brown it but finishes the dish over low heat so the sugar doesn't char the outside. Here, he coats pork chops with cocoa and chile powders for a rub that's like a deconstructed version of Mexican mole sauce. Get the Recipe 13 of 27 Pork Chops with Apple, Fennel, and Sage © Dana Gallagher Boneless, thin-cut pork chops can be fully cooked in three minutes, a fraction of the time it takes to cook thicker chops. Here, the meat is combined with a few distinctly autumnal ingredients: sage, apple, and hard cider. Get the Recipe 14 of 27 Juniper-Brined Double-Cut Pork Chops © Cedric Angeles Before cooking the locally raised Berkshire pork they sold at their butcher shop, Jessica and Joshua Applestone like to brine it for a few hours in a mixture of juniper berries, orange zest, and peppercorns to help season the meat and keep it juicy. They recommend cooking it simply with a sprig of rosemary. "Salt, pepper, and flame is all you need. Why lose the beauty of the meat by adding more?" Jessica says. Get the Recipe 15 of 27 Spice-Roasted Pork Tenderloin © Sarah Bolla A quick spice mix seasoning and trip to the oven are all it takes to make this easy roast pork tenderloin recipe. The tenderloins are ready in under an hour, making them the perfect candidate for both weekend and weeknight meals. Get the Recipe 16 of 27 Seaweed-Dusted Pork Chops with Quick-Pickled Carrots © Michael Turek Chef Daniel Patterson uses ground, dried seaweed as a rub to coat thick pork chops before pan-roasting them. This is a simplified version of his original dish, in which he cooked seaweed with garam masala and soy sauce then dehydrated and ground it. Get the Recipe 17 of 27 Blackened Skillet Pork Chops with Beans and Spinach Victor Protasio The wet blackening spice blend adds a punch of flavor with fresh ginger, garlic, and lime juice and is best rubbed on meat or fish, which is then pan-fried. But what makes a spice mix great? We asked Meherwan Irani, chef and founder of the spice retailer Spicewalla, for advice. His first tip? For the best flavor, make your own blend from scratch. Get the Recipe 18 of 27 Butter-Basted Sous Vide Pork Chops with Fennel and Coriander Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley One of the best ways to ensure pork chops don't come out dry and leathery is to use the sous vide method of cooking, which guarantees juicy, tender meat. These pork chops are seasoned with crushed fennel and coriander seeds, then finished in a hot skillet with butter, sage, garlic, and shallot. Spooning the flavorful butter over the chop as it sears infuses it with maximum deliciousness. Get the Recipe 19 of 27 Pork Chops in Sage Butter with Beet Puree and Swiss Chard John Kernick The vibrant magenta beet puree that accompanies these luscious pork chops is made from almost equal parts beets and creamy Yukon Gold potatoes. Make this for an impressive and easy weeknight dinner. Get the Recipe 20 of 27 Grilled Pork Chops with Anchovies and Swiss Chard Quentin Bacon Most tasters couldn't detect anchovies in the marinade for the pork and were pleasantly surprised to learn that they actually liked the hint of pungent saltiness. Let the chops marinate at room temperature for 30 minutes, which yields juicier meat after grilling. Get the Recipe 21 of 27 Chicken-Fried Pork Chops © Fredrika Stjärne Chef Jonathon Sawyer believes that you can chicken-fry lots of things, like these pork chops: He dips boneless chops in a buttermilk mixture, dredges them in seasoned flour, then fries them until they’re crisp and juicy. Get the recipe 22 of 27 Adobo Pork Chops © John Kernick TV chef Marcela Valladolid has a simple and tasty preparation for grilled pork chops: She rubs and bastes them with a smoky sauce made from dried chiles and chicken broth. For a next-level meal, this dish pairs well with a medium-bodied, red-berried Italian red wine. Get the Recipe 23 of 27 Pork Chops with Three-Apple Slaw Victor Protasio For his zippy version of coleslaw, Justin Chapple swaps the cabbage for a mix of sweet and tart apples — Gala, Honeycrisp, and Granny Smith — and then tosses them with a creamy, Tabasco-laced dressing. It's as delicious as it is beautiful. Get the Recipe 24 of 27 Caribbean Jerk Pork Chops © Marcus Nilsson Rubbing a vibrant jerk paste on chops before a quick 20 minutes on the grill gives them an incredibly good, peppery heat. This dish is an easy weeknight win. Get the Recipe 25 of 27 Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise Jennifer Causey It’s not a trick of molecular gastronomy that produces the shatteringly crisp crust on these butter-fried pork chops. The secret? Dried potato flakes, aka instant mashed potatoes. The flakes, made from dehydrated cooked potatoes, are a great gluten-free substitute for breadcrumbs. Be sure to look for hot cherry peppers, not sweet ones, to give the mayo-based sauce some kick. Get the recipe 26 of 27 Pork Chop au Poivre with Red Wine–Shallot Sauce Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen Steak who? This bone-in pork chop riff on the classic French au poivre preparation is so good, we may never go back to beef. Using a blend of peppercorns, not just classic black, adds notes of floral and vegetal spice to this simple dish. Get the recipe 27 of 27 Pork Chops with Cherry-Miso Mostarda © Con Poulos Justin Chapple adds a bit of umami-rich miso to a cherry mostarda to amp up the flavor, creating a perfect condiment for juicy pork chops. To make this dish even easier, you can prepare the cherry-miso mostarda up to five days ahead. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit