Pork chop recipes don’t have to be complicated. Simple recipes can taste amazingly good, just like this one.
Ingredients for 2 people:
- 4 pork chops, about 3/4 inch thick, boneless or bone-in (a bit of fat is nice
- olive oil for frying
- 1 tablespoon dried rosemary
- 1 tablespoon fresh parsley, minced
- other spices according to taste
Heat the olive oil in a frying pan. Season the pork chops with salt and dried rosemary, then fry them for about 4-5 minutes on each side (or until they are as done as you like).
Rosemary pork chops
Fried chops are best when they are hot. Sprinkling some fresh minced parsley on top of them can be a good idea.
Here’s a pork chop recipe that might seem a bit unusual, but which is unbelievably tasty.
Pork chops with vegetables
- 4 boneless pork chops, average size
- 2 average sized potatoes, cut in small cubes
- 1/4 broccoli head
- broccoli puree
- 1/2 tablespoon nutmeg
- 1/2 cup mango chutney
- 2 tablespoons olive oil
- salt, pepper
Fry the pork chops in olive oil for about 6-7 minutes on each side. Cut the potatoes in small cubes and boil them until they are soft but not too mushy. Steam or boil the broccoli. Arrange everything on a plate and put the mango chutney and the broccoli puree on top of it.
Pork chops with mango chutney and potatoes
Serve the food hot, paired with a dry red wine.
Fried or grilled pork chops can be turned into lots of interesting dishes by adding various other foods into the mix. This is a pork chop beans recipe which I hope you’ll find delicious. If you cook it, please don’t shy away from telling me how it was or what improvements you have made.
- 4 pork chops, bone-in, 1 inch thick
- 1 white onion, finely chopped
- 1 green bell pepper, chopped
- 1/4 cup allspice, whole
- 2 cans navy beans in gravy
- 1 tablespoon tomato paste or 1 cup tomato sauce
- 1 cup water
- olive oil
- salt and pepper
Heat a tablespoon of olive oil in a frying pan, then add the chopped onion. Cook it until it turns light brown, then add the bell pepper and the allspice and cook it for about 3-4 minutes more while stirring frequently. Then add the beans, the tomato paste and the water and continue cooking for about 15 minutes.
Put some olive oil in a pan and fry the pork chops for about 5-6 minutes on each side. Previously to this, season the meat with salt and pepper according to your taste.
Pork chop navy beans recipe
Place the beans and the gravy on a plate, put the pork chops on top of it and serve hot.
Sauerkraut and pork chops make an extremely tasty dish. This recipe is not a fast one, though, unless you want to serve the sauerkraut uncooked.
Ingredients for four persons:
- 4 bone-in pork chops, about 1 inch thick (boneless is also fine, but bones give a special savor to the dish, so they are better)
- 1 pound sauerkraut, rinsed, drained and finely chopped
- 1 cup olive oil
- 4 bacon strips
- 1 small onion, sliced thin
- 1 teaspoon caraway seeds
- 1 teaspoon whole black pepper
Fry the bacon in olive oil until it gets crispy. Add the caraway seeds and the onion, continue cooking until the onion turns golden, then add the sauerkraut and the pepper. Cover the pan and let it simmer for about 15-20 minutes.
Saute the pork chops in olive oil for about 5 minutes on each side. The chops need to be just cooked through. Before cooking them, season the pork chops with salt and pepper according to your taste.
Pork chop sauerkraut with mashed potatoes
Serve the pork chops together with the sauerkraut on the same plate. As a side dish you can have mashed potatoes.
A schnitzel is by definition a deep fried breaded veal cutlet. Although it’s a traditional Austrian dish, the schnitzel was quickly adopted by the cuisine of many other countries and it can be made of pork or even chicken meat. This is a pork chop schnitzel recipe my family enjoys most.
Ingredients for two persons:
- 4 thick boneless pork chops
- 2 eggs
- 2 cups white flour (whole grain flour is also fine)
- 2-3 cups olive oil (for frying the meat)
- 1/2 teaspoon red hot paprika (if you don’t like spicy foods, you can use sweet paprika or simply skip it)
- salt, pepper to taste
Tenderize the pork chops with a schnitzel hammer until they become about 1/4 inch thick. In order to avoid the meat from tearing apart, you can place the chops between two sheets of plastic wrap before tenderizing them.
In a deep plate, mix the eggs with the flour, the paprika, salt and pepper, until you get a homogeneous mixture. It needs to be thick but still a little fluid, so if needed, you may want to adjust the amount of flour until you get the desired result.
Dip the pork chops in the egg mixture making sure they are completely covered on both sides.
Put the olive oil in a frying pan and preheat it to medium-high temperature. Take the pork chops out of the egg mix, shake them a little to remove the excess and fry them in the pan for about 10 minutes on each side. If your pan is not as large as to accommodate all 4 schnitzels, fry them two at a time.
Pork chop schnitzel
Serve hot with a side dish of your choice. Leftovers make excellent sandwiches for the next day’s breakfast.