Pork Chop Recipes
Pork Chops with Sunflower Seed Gremolata
To jazz up his juicy pork chops, Food & Wine’s Justin Chapple tops them with a crunchy, bright gremolata made with a quick mix of sunflower seeds, parsley, garlic and lemon.
Pork Chops with Cherry-Miso Mostarda
Food & Wine’s Justin Chapple adds a bit of umami-rich miso to a cherry mostarda to amp up the flavor, making a perfect condiment for juicy pork chops.
Pork Chops in Sage Butter with Beet Puree and Swiss Chard
The vibrant magenta beet puree that accompanies these luscious pork chops is made with almost equal parts beets and creamy Yukon Gold potatoes.
Adobo Pork Chops
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.
Shio Koji-Marinated Pork Shoulder Steaks
These superjuicy pan-seared pork chops get incredible flavor from shio koji, a recently rediscovered sweet-salty condiment made from rice.
Grilled Double-Cut Pork Chops
These pork chops are cut doubly thick so it's easy to give them a good char on the grill while keeping them super-juicy. They're also perfectly seasoned all the way through after a two-day soak in a brine packed with aromatics like juniper and onion.
Milk-Braised Pork Chops with Mashed Potatoes and Gravy
Braising pork in milk, a method that Jimmy Bannos Jr., of The Purple Pig learned while cooking in Florence, results in supertender 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.
Caribbean Jerk Pork Chops
Rubbing a vibrant jerk paste on chops before a quick 20 minutes on the grill gives them an insanely good, peppery heat.
Braised Pork Chops with Cipollini and Olives
“When I think of Piedmont, I think of rustic wild boar dishes,” Marcia Kiesel says about the inspiration behind these slow-cooked pork shoulder chops, which she pairs with the region’s robust Nebbiolos.
Cocoa-and-Chile-Rubbed Pork Chops
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.
Pork Chops with Apple, Fennel and Sage
Boneless, thin-cut pork chops can be fully cooked in three minutes, a fraction of the time it takes to cook thicker chops. Here, F&W’s Melissa Rubel Jacobson combines the meat with a few distinctly autumnal ingredients: sage, apple and hard cider.
Juniper-Brined Double-Cut Pork Chops
Before cooking the locally raised Berkshire pork they sell at Fleisher's, 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. Then Jessica Applestone recommends 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?" she says.
Sage-Rubbed Pork Chops with Pickled Peach Relish
For the sweet-savory peach relish that accompanies these big, juicy pork chops, Amelia O’Reilly says it’s important to use firm, ripe fruit that won’t get mushy during pickling.
Two-Day Spice-Rubbed Pork Chops
Sam Hayward prefers cooking with pork from small farmers who raise heritage breeds, such as Berkshire, Gloucestershire Old Spot or Duroc. This pork is deeply colored and often as marbled as high-quality beef, and Hayward treats it with the special care it deserves. His two-day curing process is worth the time because it allows the spices to penetrate these thick and juicy chops.
Seaweed-Dusted Pork Chops with Quick-Pickled Carrots
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 the dish Patterson created, in which he cooked seaweed with garam masala and soy sauce then dehydrated and ground it.
Cider-Maple Pork Chops with Woodland Bitters Compote
This recipe is also delicious using Angostura in place of the homemade Woodland Bitters.
Grilled Chile Pork Chops with Tortilla-Tomatillo Salsa
Pork Chops with Shallots
With lighter meats, pair the wine with the sauce.
Caramelized Asian Pork Chops
Grilled Pork Chops with Anchovies and Swiss Chard
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. One secret is to let the chops marinate at room temperature for 30 minutes, which yields juicier meat after grilling.
Pan-Seared Pork Chops with Green Peppercorn Sauce
When Matt Molina arrived in Italy, he had succulent pork chops wrapped in thin layers of lardo (cured pork fat). If lardo is hard to find, substitute pancetta (cured pork belly rolled into a log); unfurl the slices into long strips before wrapping the chops.
Grilled Maple-Brined Pork Chops
Chef Melissa Kelly raises her own Tamworth pigs. She uses a sweet and tangy maple-syrup and cider-vinegar brine to enhance the natural juiciness of the meat.
Citrus-Marinated Pork Chops
Seamus Mullen serves his citrus-glazed pork chops with a fresh, crunchy, spicy slaw that is an unexpected combination of endives, cauliflower and jalapeños with cashews and coconut.
Salt-and-Pepper Pork Chops
Jonathan Wu’s cornstarch-battered pork chops are somehow crisp and nicely chewy at the same time. The Chinese five-spice powder and white pepper sprinkled on the chops after frying are like a touch of fairy dust.
Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise
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 are made from dehydrated cooked potatoes and make 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.