Issues → January/February 2007 → Food →
Get Sauced: Pork Chops
Great pork chops are as easy as one, two, three.
by Judy Feagin
Pork has come a long way. Years ago, we were told to cook it so thoroughly that it ended up like cardboard on the dinner plate. Plus, the meat was bred to be super-lean, making chops even drier and less flavorful. These days we know that pork can be cooked to medium (cooking to 160° will result in clear or slightly pink juices and a flavorful, tender chop) and producers understand that a little fat is OK. Now it's just a matter of dredge, sear, and serve, and you can have dinner on the table in less than a half hour.
I like to lightly dust the chops with flour before cooking, which helps protect the meat when you sear it, creates a rich, golden-brown surface, and helps thicken the pan sauce. Heat the oil just enough for the pork to sizzle immediately. Cook on the first side about 3 to 4 minutes or until golden brown, then turn and cook another 3 to 4 minutes (use tongs instead of piercing the meat with a fork).
Top Your Pork Chops
Creamy Mustard Sauce: Pan-fry chops as directed; remove and set aside. Pour off excess oil from pan and add 2/3 cup whipping cream and 2 tablespoons coarse-grained Dijon mustard. Cook over medium heat, whisking constantly, until thoroughly heated. Spoon over pork chops.
Curried Apricot Sauce: Pan-fry chops as directed; remove and set aside. Pour off excess oil from pan. In a bowl, whisk together 1/4 cup apricot fruit spread or apricot preserves, 1/2 teaspoon curry powder, 1/8 teaspoon dried crushed red pepper flakes, 1/2 cup water, and 2 teaspoons balsamic vinegar. Add apricot mixture to pan and bring to a boil over medium heat, whisking constantly, until mixture thickens, about 1 minute. Spoon over pork chops.
Cinnamon-Apple Sauté: Pan-fry chops as directed; remove and set aside. Pour off excess oil from pan. Peel and thinly slice 2 Granny Smith apples; toss with 1 tablespoon fresh lemon juice. Melt 1 tablespoon butter in pan over medium heat. Add apples and cook, stirring constantly, 3 minutes, or until apples begin to soften. Add 1-1/2 tablespoons brown sugar and 1/4 teaspoon cinnamon; cook 2 minutes, stirring constantly. Spoon over pork chops.
Mediterranean Pork Chops
Meat Recipes
Preparation Time: 15 minutes
Start to Finish Time: 20 minutes
Yield: 4 servings
- 4 1/2-inch-thick pork chops
- Kosher or sea salt and freshly ground black pepper, to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1/2 cup chicken stock
- 1/4 cup dried tomatoes, cut into thin strips
- 1/4 cup kalamata olives, pitted and halved
- 2 tablespoons capers
- 1 14-ounce jar whole artichoke hearts, rinsed, drained, and halved
- 3 to 4 cups hot cooked couscous or rice
Sprinkle pork chops with salt and pepper; dredge in flour and shake off excess. Set aside.
Heat olive oil in a large frying pan over medium-high heat. Add chops and cook 3 to 4 minutes on each side, or until browned. Remove chops; tent with foil to keep warm.
Add broth, tomatoes, olives, capers, and artichoke hearts to pan and bring to a boil. Reduce heat and simmer 5 minutes. Spoon over pork chops and hot cooked couscous or rice.
Reviews by Readers
I made this recipe and loved it. Excellent simple way to make pork chops. The only drawback is that it is very expensive to make. – Reviewed by Garbauskas, Mary Beth
The variation with the apples is outstanding. – Anonymous Review
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