Boneless Pork Chops in Creamy Irish Whiskey Sauce - As long as you cook out the alcohol from the whiskey and slowly stream in the beef broth and heavy cream, you’ll have a beautifully emulsified, creamy sauce. Flavor this mixture with Worcestershire sauce and whichever hardy seasonings you have and you’ll make the best tasting chop dish you’ve ever had.
Bacon and Mushrooms Smothered Pork Chops - With this one you just need to follow the fundamentals of pork chop cooking but we’re adding in some bacon for an extra flavor kick. As long as you can keep the bacon bits small enough this recipe will always taste good.
Pork Chops in Brown Sugar and Wine Glaze - As we said above, it is imperative that you use bone-in chops for this one. We used a dry wine and brown sugar so you don’t want any more bitterness in the mix, bone in increases the fat content and therefore is more moist and flavorful.
Honey Balsamic Pork Chops - Most home cooks wouldn’t know this but Dijon mustard is an excellent thickening agent and adds a ton of flavor to chops. The sharpness of a good Dijon mustard really complements the fattiness of a good pork chop.
Pork Chops in Creamy Herb and Wine Sauce - The best thing about this dish is that you can multiply the number of sauce ingredients you use to increase the amount of sauce. More sauce makes this dish perfect for eating with fresh baguettes, mashed potatoes and even large noodle pasta.
Gluten Free Creamy Low Carb Pork Chops - Again using a dry white wine here is going to boost the flavor hugely, a sweeter, crisp white could change the composition of the dish and make it less punchy. Using fresh herbs for this dish makes it exponentially more flavorful and boujee.
Pork Chops with Garlic Mushroom Sauce - The creamy garlic mushroom sauce is made through infusing the mushrooms with the garlic during an initial sear and then introducing the chops into the mix later on to imbue them with the lovely flavor profile you’ve built up.
Instant Pot Pork Chops in Wine - If you’re worried that the sauce won’t be substantial enough or thick enough then you can add a thickening agent like a cooked down roux, after the pressure cooker has finished its release cycle.
Pan Fried Pork Chops in Lime Glaze - As with cooking any thicker cut of meat, the resting portion of the cooking process is just as important with any glaze. Most beginner chefs will keep cooking their sauces and glazes down until they’ve overcooked the other components of the dish just to thicken them up. If you leave a liquidy glaze to cool and rest it will automatically thicken slightly so always under do it. If it coats the back of a spoon, it’s done.
Easy Pan Seared Pork Chops - By far the easiest and quickest way to cook pork chops this method uses minimal ingredients and requires next to no clean up afterward. The only mistake you can make with this dish is under seasoning. depending on the cut of your pork chops make sure to salt liberally and season generously.