Boneless Pork Chops
Find plenty of delicious recipes for boneless pork chops, from stuffed to Southwest-style. Whether you prefer thin or thick cuts, we'll show you how to cook juicy, tender boneless pork chops every time.
According to the National Pork Board of Des Moines, Iowa, America's favorite cut of pork today is the pork chop, so you could (almost) say that knowing how to make pork chops is your civic duty! Chops can come from different areas of the pig, which is why there are varieties such as rib chops, sirloin chops and blade chops. Boneless top loin chops with a thickness of 1 1/4 inches are sometimes also known as "America's Cut" -- another testament to their popularity in the U.S.A.
Soy sauce and vinegar flavor the savory mushroom and onion sauce that smothers these skillet-cooked pork chops.
Cover all of your nutrition bases with this pork (protein), latke (starchy side) and broccoli (vegetable) dinner.
Cream cheese with chives enhanced with sherry and pan drippings makes a quick and easy sauce for boneless pork chops.
This is a great way to use leftover rice. Sub in chicken breast or even more veggies for the pork, if you wish.
The rub used on the pork chops is a version of the Asian five-spice powder. A homemade mustard sauce, spiked with bourbon, tops the chops.
Coating the chops with corn bread stuffing mix gives them a delightful crispy crust, which keeps them juicy and moist inside.
Next time you fire up the barbecue, why not impress your guests with how to grill pork chops? Burgers and chicken are the usual suspects, but pork is a relatively lean protein and, when cooked correctly, offers tons of flavor.
If you're searching for a quick meal for hectic nights that doesn't taste like it came from a box or a drive-thru window, then you need to learn how to fry pork chops. True, frying pork chops doesn't sound quick and easy, but there are quite a few recipes that take less than an hour to prepare. Once you taste the results, you'll never be tempted to just stop for a burger on your way home again.