Moist Pork Chops Recipes

MOIST BAKED PORK CHOPS

Steps:

• Combine cold water, salt, peppercorns, and bay leaf for brine in a bowl. Place pork chops in a shallow baking dish and pour the brine over top. Let sit for 1 to 2 hours.
• Meanwhile, combine brown sugar, garlic powder, paprika, onion powder, mustard powder, salt, and pepper for rub in a small mixing bowl.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove pork chops from brine, rinse under cold water, and pat dry. Rub pork chops generously on both sides with the seasoning mix. Discard brine.
• Heat a cast iron skillet over medium-high heat. Add oil to the hot skillet. Add pork chops to the hot oil and sear until browned, 2 to 3 minutes.
• Turn pork chops and place skillet in the preheated oven. Bake until no longer pink in the center, 6 to 8 minutes. Remove from the oven, tent with aluminum foil, and let rest for 5 minutes before serving.

JUICY PORK CHOPS

Steps:

• In a large resealable bag, mix together the soy sauce, minced garlic, and pepper. Place the pork chops into the bag, squeeze out most of the air, seal, and marinate for 12 hours in the refrigerator. Turn the bag over about halfway through.
• Preheat the oven's broiler. Place the pork chops onto a broiling pan. Broil for 5 minutes per side, or to your desired doneness. Time will be different depending on the thickness of your chops.

MOIST PORK CHOPS

Steps:

• Heat oil on medium high and brown both sides of pork chops.
• Dissolve beef boullion in the 3 cups of hot water and pour over pork.
• Pepper lightly and sprinkle onions over all.
• Cover and lower heat and let simmer for 1 hour. The longer the better.
• Remove chops and keep warm. If you want gravy mix 1 1/2 tbsp flour with 1/4 cup water until there are no lumps. Slowly stir flour mixture into pan and stir until thick. Can be poured over pork chops before serving.

PORK CHOPS THAT ACTUALLY STAY MOIST!

Steps:

• Season the chops on both sides with 2 tablespoons of the creole seasoning.
• Combine the flour, cornstarch and remaining tablespoon of creole seasoning in a shallow bowl. Dredge the pork chops in the flour mixture.
• In a large cast-iron skillet or saute pan, heat the oil over high heat. Add the pork chops in batches and cook until golden brown and medium, 5 to 6 minutes per side.
• Remove and drain on paper towels. Season lightly with salt and pepper.

SUPER MOIST PORK CHOPS

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
• Stir the soup and water in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through.

SUPER-MOIST PORK CHOPS

Steps:

• Make rice as directed on package.
• Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook pork chops in oil about 5 minutes on each side or until well browned.
• Sprinkle pork chops with salt, pepper and rosemary. Pour soup over all and heat to boiling. Reduce heat to low. Cover and cook 20 to 25 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F.

BAKED MOIST PORK CHOPS

Steps:

• Sprinkle the chops with salt and pepper.
• In a large heavy pan, heat 2 Tbsp oil on high and brown both sides of the meat.
• Put the brown pork chops into a deep casserole dish. Heat the remaining oil and saute the onion and garlic till golden. Pour in chicken stock, wine and bay leaf. Bring to a boil and cook for 3 minutes.
• Pour the liquid over the chops, cover tightly and bake for 1 1/2 hours at 350°.

MOIST HERBED PORK CHOPS

Steps:

• In a large bowl, combine the first five ingredients; stir until sugar is dissolved. Pour 1-1/2 cups into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let meat stand for 5 minutes before serving.