27 Pork Chop Recipes That Are Bound to Be a Hit

Air Fryer Pork Chops
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

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. 

02 of 27

Panko-Breaded Pork Chops

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, Gale Gand mixes them with chopped sage and grated Parmesan for an extra flavorful breading.

03 of 27

Grilled Pork Chops with Burst Blueberry Sauce

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, blending the berries 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. 

04 of 27

Pork Chops with Sunflower Seed Gremolata

Pork Chops with Sunflower Seed Gremolata
David Cicconi

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.

05 of 27

Grilled Pork Chops with Honey Garlic Glaze

grilled pork chops with honey glaze
Chloe Crespi

A simply 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, and then finishing the meat on lower heat. 

06 of 27

Air Fryer Pork Chops with Maple-Soy Glaze

Air Fryer Pork Chops
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. 

07 of 27

Sweet and Savory Grilled Pork Chops

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.

08 of 27

Herb-Basted Pork Chops

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.

09 of 27

Balsamic Pork Chops

Balsamic Pork Chops
Photo by Antonis Achilleos / Prop Styling by Kathleen Varner / Food Styling by Margaret Monroe Dickey

Balsamic vinegar simmers with caramelized onions for a sweet and sour velvety 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.

10 of 27

Milk-Braised Pork Chops with Mashed Potatoes and Gravy

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.

11 of 27

Smothered Pork Chops

Smothered Pork Chops
Abby Hocking / Food & Wine

This creamy take on a pork chop is the perfect weeknight dish. Sweet smoked paprika gives a smoky, bacon-like note, to these saucy smothered pork chops.

12 of 27

Cocoa-and-Chile-Rubbed Pork Chops

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.

13 of 27

Pork Chops with Apple, Fennel, and Sage

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, Melissa Rubel Jacobson combines the meat with a few distinctly autumnal ingredients: sage, apple, and hard cider.

14 of 27

Juniper-Brined Double-Cut Pork Chops

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. They recommend to then cook 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.

15 of 27

Spice-Roasted Pork Tenderloin

Two-Day Spice-Rubbed Pork Chops
© Frances Janisch

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.

16 of 27

Seaweed-Dusted Pork Chops with Quick-Pickled Carrots

2007 Bonny Doon Vineyard Beeswax Vineyard Le Cigare Blanc

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, in which he cooked seaweed with garam masala and soy sauce then dehydrated and ground it.

17 of 27

Blackened Skillet Pork Chops with Beans and Spinach

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.

18 of 27

Butter-Basted Sous Vide Pork Chops with Fennel and Coriander

Sous Vide Pork Chops
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. It guarantees the pork will come out juicy and tender. These pork chops are seasoned with crushed fennel and coriander seeds, and finished in a hot skillet with butter, sage, garlic, and shallot. Spooning the flavorful butter over the chop as it sears in the skillet infuses the meat with the flavored butter.

19 of 27

Pork Chops in Sage Butter with Beet Puree and Swiss Chard

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 with almost equal parts beets and creamy Yukon Gold potatoes. Make this for an impressive and easy weeknight dinner.

20 of 27

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.

21 of 27

Chicken-Fried Pork Chops

Chicken-Fried Pork Chops
© Fredrika Stjärne

Chef Jonathon Sawyer of Cleveland’s Greenhouse Tavern 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.

22 of 27

Adobo Pork Chops

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.

23 of 27

Pork Chops with Three-Apple Slaw

Pork Chop with Three Apple Sauce
Victor Protasio

For his zippy version of coleslaw, F&W’s 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.

24 of 27

Caribbean Jerk Pork Chops

Caribbean Jerk Pork Chops. Photo © Marcus Nilsson
© 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.

25 of 27

Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise

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 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.

26 of 27

Pork Chop au Poivre with Red Wine–Shallot Sauce

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. 

27 of 27

Pork Chops with Cherry-Miso Mostarda

Pork Chops with Cherry-Miso Mostarda
© Con Poulos

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. To make this dish even easier, you can make ahead the cherry-miso mostarda that can be refrigerated for up to five days.

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