Cooking is my thing, and when I feel like flexing my culinary skills, meat is on my mind. One protein that I like to play with is the pork chop.
In case you haven’t heard, this meat can be as lean as the one you find in poultry such as chicken breast or turkey. More importantly, it’s full of flavor and, when cooked correctly, it’s very good for you.
The goal of this post is to get you to re-familiarize yourself with this very undervalued meat, and show you how to turn this protein into a delicious, healthful meal.
No matter whether you’ve been cooking forever or you’re just learning how to feed yourself, there’s something always gratifying about cooking a meal that is good for the body as it is good to your taste buds. Let’s dig into ways you can make the pork chop taste great and feel great adding it to your weekly menu.
The 16 Best Healthy Pork Chop and recipes
1. Grilled Lemon Herb Pork Chops
I make a marinade for grilling pork chops from lemon juice, olive oil, garlic, rosemary, parsley and other herbs … they all work well together. When freshly added together, they make a delicious, lemony, zesty aroma.
Ingredients
- 4 bone-in pork chops (about 1-inch thick)
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh chopped parsley
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Lemon wedges (for serving)
Instructions
1. In a small bowl, mix together oil, lemon juice, parsley, garlic, oregano, thyme, salt and pepper.
2. Place the pork chops in a large resealable plastic bag or shallow dish (with a cover) and pour the marinade over it. Make sure the pork chops are well covered with the marinade. Marinate in the refrigerator for at least one hour, but preferably overnight.
3. Preheat the grill to medium-high heat.
4. Remove pork chops from the marinade and let excess drip off. Discard remaining marinade.
5. Cook the pork chops for 4-5 minutes per side or until a thermometer registers 145°F (63°C). Cooking time will vary depending on your pork chop thickness.
6. Rest the pork chops for 3 minutes before serving, and serve with wedges of lemon on the side to add flavour.
2. Balsamic Glazed Pork Chops
I adore the sound of pork chops hitting the barbecue, but it’s the balsamic glaze that makes them drool-worthy. My concoction is simple, and to my mind, essential.
The ingredients I use are balsamic vinegar, honey, garlic and fresh parsley. I like how the honey adds sweetness that offsets the acrid bite of the vinegar, while the garlic and rosemary perfume the chops, giving the whole dinner party a sense of anticipation.
Ingredients
- 4 boneless pork chops, about 1-inch thick
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
1. Season the pork chops on both sides with salt and black pepper.
2. In a small bowl, combine the balsamic vinegar, honey, minced garlic and dried thyme and whisk together.
3. In a large skillet over medium-high heat, add the olive oil and cook the chops for 4 or 5 minutes per side until they are golden brown and cooked through.
4. Reduce heat to medium-low and pour balsamic glaze mixture over pork chops and allow them to simmer for 2-3 minutes, turning them once to thoroughly cover in the glaze.
5. Cook until the glaze has thickened slightly and the pork chops are glazed and caramelised.
6. Remove from heat, garnish with freshly chopped parsley if desired, and serve immediately.
3. Apple Cinnamon Pork Chops
There is only one dish I can think of, a perfect and cosy meal, containing tender pork chops together with apples and cinnamon, making it all into a wonderful harmony and a real treat for your sight and smell. My basic ingredients are juicy apples, ground cinnamon and a little bit of brown sugar, with a pat of butter on top and a dash of nutmeg.
It is my perfect warm dinner.
Ingredients
4 boneless pork chops
2 large apples, peeled, cored, and thinly sliced
1 medium onion, thinly sliced
2 tablespoons olive oil
1 cup apple juice or apple cider
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon honey or maple syrup
Salt and pepper to taste
Instructions
1. Season the pork chops with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat. Place pork chops in the skillet, browning on both sides for 3-4 minutes. Remove the chops from the pan and set aside.
3. Meanwhile, in the same pan, heat the olive oil then add the sliced onions and cook until they are soft and translucent, about 5 minutes.
4. Add the apple slices and cook for another 2 minutes, then pour in the apple juice or cider and stir in the cinnamon, nutmeg and honey or maple syrup.
5. Place the pork chops back in the skillet, cover, and turn the heat to low. Continue to cook for 10-15 minutes, until the pork chop is cooked through, tender and the apple soft.
6. Serve the pork chops hot, topped with the cooked apples and onions, and pour any pan juices on top.
4. Ginger Garlic Pork Chops
One of my favorite recipes for making a delicious dinner with pork chops uses a ginger and garlic marinade. I use fresh ginger root and minced garlic cloves, sometimes a soy sauce or a dash of honey for the savouriness with a hint of sweetness.
Ingredients
- 4 boneless pork chops
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
Instructions
1. Mince the garlic and ginger. Grate the ginger, peel the garlic and mash into a paste. Add soy sauce, olive oil, honey, and black pepper and salt, in the bowl.
2. Put the pork chops into a resealable plastic bag or a shallow dish. Pour the marinade over the chops making sure they are well coated.
3. Place pork chops in the refrigerator for marinating for at least 30 minutes, up to 2 hours for best flavour.
4. Bring your grill or skillet to a medium-high heat. Lightly oil the grill grate or skillet.
5. Cook the pork chops for 4-5 minutes on each side, or until the internal temperature reaches 145°F (63°C).
6. Let the pork chops rest for a couple of minutes after they come out of the oven before serving to allow the juices to redistribute. Bon appétit!
5. Honey Mustard Pork Chops
This is one of my all-time favorite’s: the salty and sweet combination is delicious. I often grab some honey, Dijon mustard and garlic and make my own sauce with my favorite herbs.
The addition of apple cider vinegar and of paprika offers a nice complexity to this dish. It’s a gourmet meal that manages to make my table look really impressive, yet it’s super easy.
Ingredients
- 4 boneless pork chops (approximately 1-inch thick)
- 2 tablespoons olive oil
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Chopped fresh parsley (optional, for garnish)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Whisk the honey, Dijon mustard, minced garlic, apple cider vinegar and paprika together in a small bowl.
3. Season both sides of the pork chops with salt and pepper.
4. Heat the olive oil in a large oven-proof skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown.
5. Spoon the honey mustard sauce over the pork chops and transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the internal temperature of the pork chops reads 145°F (63°C) on an instant-read thermometer.
6. Remove the skillet from the oven and allow the pork chops to rest for 5 minutes before serving. Optionally, garnish with chopped fresh parsley.
6. Spinach Stuffed Pork Chops
There’s something so wonderfully wholesome about creating a meal that’s both healthful and gourmet, and this one is no exception: baby spinach for color and texture; garlic cloves for aroma; and a lush cream cheese and Parmesan base all combine for a rich, creamy filling. A grating of nutmeg helps put it over the top.
Ingredients
- 6 boneless pork chops
- 2 cups fresh spinach leaves
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth
Instructions
1. Preheat your oven to 375°F (190°C).
2. Butterfly the pork chops by slicing them horizontally through the middle, being careful not to cut all the way through. Season both sides with salt, pepper and oregano.
3. Stir together the spinach, ricotta, Parmesan and garlic in a bowl.
4. Stuff the spinach mixture into each pork chop and skewer with toothpicks if necessary.
5. Set a large oven-safe skillet over medium-high heat. Add olive oil and sear the pork chops on both sides, about 2-3 minutes each, until browned.
6. To the skillet add chicken stock, then transfer to the oven and bake for 20-25 minutes or until pork reaches an internal temperature of 145°F (63°C), then remove from oven and allow to rest for 5 minutes before serving.
7. Pineapple Salsa Pork Chops
When I am thinking about a wonderful meal, I immediately think about a tender pork chop topped with refreshing, spicy pineapple salsa. My recipe for pineapple salsa on pork chops always consist of sweet pieces or chunks of fresh pineapple, lemon or lime juice, and a small amount of cilantro.
The salsa works because of the juxtaposition of flavors and textures. The sweet pineapple contrasts nicely with the savoury pork while the cilantro and lime add a refreshing touch to the dish.
I add finely diced jalapenos to kick up the complexity just a little bit (optional).
Ingredients
- 4 boneless pork chops (about 1-inch thick)
- 1 cup fresh pineapple, diced
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
1. Preheat the grill or a grill pan over medium-high heat.
2. Sprinkle the pork chops on both sides with salt and pepper and brush them with olive oil.
3. Grill the chops for around 4–5 minutes per side or until they reach an internal temperature of 145°F (63°C). Remove, bring to rest.
4. In a small bowl, combine the pineapple, red bell pepper, red onion, cilantro, lime juice, honey and pinch of salt. Toss to mix. Serve with the chicken and rice.
5. Serve the grilled pork chops topped with the pineapple salsa. Enjoy immediately.
8. Cilantro Lime Pork Chops
There is no feeling quite like making a simple dish with big flavors. The fresh cilantro and lime juice that I like to use both bring vibrancy in the dish that I think pairs beautifully with a juicy pork chop.
Add some garlic and cumin and you’ve got a delicious, balanced dish that I love to make. This marinade is so easy to put together.
Ingredients
8 bone-in or boneless pork chops
1/4 cup fresh cilantro, finely chopped
1/4 cup lime juice (about 2-3 limes)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Whisk the cilantro, lime juice, olive oil, garlic, cumin, paprika, salt and pepper together in a bowl.
2. Put the chops in a large zip-top bag or a shallow dish and pour the marinade over them, turning them so each gets coated on both sides. Refrigerate 30 minutes to 2 hours.
3. Turn your grill or skillet to medium-high heat to preheat it. If grilling, give the grates a light brushing of oil.
4. Shake off the pork chops from the marinade, and let any excess drip off before grilling or pan-frying.
5. Cook for 4-5 minutes on each side until pork chops register 145°F (63°C) in centre or until browned all over.
6. Remove the pork chops from the heat and set them aside to rest for 3 minutes before serving.
7. Enjoy!
9. Mediterranean Pork Chops
A love a pork chop, cooked with bold Mediterranean flavors, in a hot pan. Fresh rosemary and oregano with garlic and lemon, rich cherry tomatoes and green olives .
It’s my favorite way to bring some Mediterranean sunshine to the dinner table.
Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 lemon (zested and juiced)
- Salt and pepper to taste
- 1 cup cherry tomatoes (halved)
- 1/2 cup Kalamata olives (pitted and sliced)
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley (chopped)
Instructions
1. Preheat the oven to 375°F (190°C).
2. Mix it all up in one small bowl of olive oil, oregano, thyme, garlic powder, lemon zest, lemon juice, salt and pepper.
3. Rub the mixture into the pork chop on both sides, and marinate for at least 15 minutes.
4. Heat a large oven-safe skillet over medium-high heat. Add the pork chops and sear for 2-3 minutes on each side until browned.
5. Put the cherry tomatoes and Kalamata olives in the skillet and transfer the skillet to the oven and bake for 15-20 minutes or until the pork chops are cooked through to an internal temperature of 145°F (63°C).
6. Remove from the oven and let the pork chops rest for a few minutes before sprinkling with crumbled feta cheese and fresh parsley and serving.
10. Cranberry Pork Chops
When I cook these Cranberry Pork Chops, I like to have a few items on hand to enhance the taste. First, I make sure and have some fresh cranberries.
I’ve always found the natural tartness beautiful. I think mine would be incomplete without some honey to sweeten the tang.
I like to concoct a splash of orange juice finish it off with a citrus note. I think the pork pair perfectly with the organic tangy sweetness.
Finally, I like to add a sprig of thyme to finish it off. Layers of sweet, sour and savoury make these chops a joy to eat.
Ingredients
- 4 boneless pork chops (about 1-inch thick)
- 1 cup fresh cranberries (or frozen, thawed)
- 1/2 cup orange juice
- 1/4 cup honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Instructions
1. Preheat the oven to 350°F (175°C).
2. Season the pork chops with salt and black pepper on both sides.
3. Heat the olive oil in a large oven-proof skillet over medium-high heat. Add the pork chops and brown on each side for 3-4 minutes until they are golden. Remove from heat and set aside.
4. Meanwhile, place the chopped onion and garlic in the pan and sauté until soft, 2-3 minutes.
5. Add the cranberries, orange juice, honey, balsamic vinegar and dried thyme to the skillet. Stir, then bring to a simmer.
6. Put the pork chops back in the skillet, spoon some of the cranberry mixture over the top, and put the skillet in the preheated oven. Bake for 25-30 minutes or until the pork chops reach an internal temperature of 145°F (63°C). Serve warm.
11. Spicy Rubbed Pork Chops
When I make the dish, I think the spice mix sort of elevates a humble pork chop into something sublime. I have a rub made with some smoked paprika, cayenne pepper and a sprinkle of garlic powder, and I’ll often add in a little brown sugar (optional) to get a bit of sweetness in there to offset the peppery heat.
I think that this spice mix is the perfect combination for pork, because it gives the meat a bright zest that tastes amazing and never fails to draw compliments.
Ingredients
- 4 bone-in pork chops (approximately 1-inch thick)
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
1. Combine smoked paprika, cayenne, garlic powder, onion powder, ground cumin, dried oregano, salt and black pepper in a small bowl.
2. Rub the spice mixture evenly over both sides of the pork chops.
3. Heat olive oil in a large cast-iron skillet over medium-high heat.
4. Transfer the pork chops to the skillet and cook for 4-5 minutes per side over medium-high heat, or until the meat reaches an internal temperature of 145°F.
5. Allow pork chops to rest for 3-5 minutes before serving.
12. Avocado Pork Chops
A great meal and a good recipe is tough to beat. I like to eat avocado and garlic artfully combined with pork chops and lime juice.
I think it’s a great combo, with the right garlic, the right cilantro, and a little salt, pepper, a bit of olive oil and you’ve got a great dish. It’s a fun and delicious meal, which you can add avocados to other dishes for sure.
Ingredients
- 4 boneless pork chops
- 2 ripe avocados, peeled, pitted, and diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1 lime, juiced
- 2 tablespoons fresh cilantro, chopped
- 1 small jalapeño, finely diced
Instructions
1. Preheat oven to 375°F (190°C).
2. In a small bowl, toss together the garlic powder, onion powder, paprika, salt and pepper. Brush it on both sides of the pork chops.
3. Heat the olive oil in a large oven-ready skillet over medium-high heat. Brown the pork chops on each side for 3-4 minutes until brown and slightly caramelised.
4. Transfer the pan to the preheated oven and bake for another 8-10 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
5. While the pork chops are in the oven, make the avocado topping by tossing the diced avocado, lime juice, cilantro, and minced jalapeño in a medium bowl. Season to taste with salt and pepper. STEP 6As mentioned in STEP 2, once the pork chops are cooked, remove from the oven to rest for 5 minutes then top with the avocado mixture. Serve and enjoy!
13. Dijon Rosemary Pork Chops
For me, nothing shows off my kitchen chops (excuse the pun) quite like a dish that’s both hearty and high-end – and cooking a meal that brings them together on the plate is an absolute treat for me. One of the stars of this recipe for Rosemary-Garlic Roast is French Dijon mustard: its piquant richness cuts through the meat nicely, while fresh rosemary touches the finished dish with its earthy, green aroma.
I add garlic and olive oil too, and what I end up with is a marinade that’s simple and sophisticated. That works for me.
Ingredients
- 4 boneless pork chops (approximately 1 inch thick)
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 1 lemon, sliced into wedges
Instructions
1. Preheat your oven to 375°F (190°C).
2. Put the Dijon mustard, olive oil, rosemary, garlic, salt and black pepper in the bowl of a food processor and blend until creamy.
3. Rub the mustard mixture evenly over both sides of each pork chop.
4. In a large oven-safe skillet or frying pan over medium-high heat, sear the pork chops for 2-3 minutes on each side, until browned.
5. Transfer to the preheated oven and bake 15 to 20 minutes, until the pork is cooked to an internal temperature of 145°F (63°C).
6. Let the pork chops rest for a few minutes before serving with lemon wedges for a bright finish.
14. Cider Brined Pork Chops
Not much makes an ordinary weeknight supper stand out like searing a couple of pork chops, but brining in cider makes it something special. An apple cider brine, with an undertone of brown sugar, and rosemary and garlic cloves, is explosively flavorful.
Black peppercorns and lots of salt bring out the rich flavor of the meat plus add a little depth that I love. The ingredients have a lovely synergy that results in a comforting, tasty dish.
The cider brine might just be the best way to make pork chops I’ve found.
Ingredients
- 4 bone-in pork chops, about 1 inch thick
- 2 cups apple cider
- 1 cup water
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 tablespoon black peppercorns
- 2 bay leaves
- 2 cloves garlic, smashed
- 1 small onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme, chopped
Instructions
- Apple Cider Brine: In a large bowl, mix together the apple cider, water, kosher salt, brown sugar, black peppercorns, bay leaves, garlic and sliced onion until the salt and sugar are completely dissolved.
2. Place the pork chops in a large Ziploc-style plastic bag or other shallow dish, and pour the brine over the pork, making sure the cut is completely covered and submerged. Seal the bag and refrigerate for at least 4 hours or up to overnight.
3. Preheat a grill or a cast iron griddle pan over medium-high heat. Remove the pork chops from the brine and dry them with paper towels. Remove and discard the brine and aromatics.
4. Pat dry the pork chops with paper towels, then brush lightly with olive oil and sprinkle with coarse chopped fresh thyme.
5. Grill the pork chops 4-5 minutes per side until an internal temperature of 145°F (63°C) is reached; let the pork chops rest 3-5 minutes before serving.
15. Thai Basil Pork Chops
I’m always delighted to discover an easy, luscious recipe and this is one of my Asia favorites. The aromatic blend, I enjoy the fact that the garlic cloves, brown sugar and soy sauce all combine to make a delectable marinade.
My recipe always includes some fish sauce for a splash of saltiness and a few leaves of Thai basil which, when crushed between the fingers, scent a kitchen with an indescribable aroma and flavor. It seems to work so well because there’s just the right measure of sweet, savoury and herby flavors.
Ingredients
- 4 pork chops
- 2 tablespoons vegetable oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1-2 red chilies, thinly sliced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 2 cups fresh Thai basil leaves
- 1 lime, cut into wedges
# Instructions
1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the pork chops and cook for about 4-5 minutes per side or until they are completely cooked through and golden brown. Remove from the skillet and set aside.
2. Heat the remaining tablespoon of oil in the same frying pan, and sauté the onion, garlic and red chillies for 2-3 minutes, until fragrant.
3. Add the fish sauce, soy sauce, oyster sauce and sugar and cook for a further 1-2 minutes, until the sugar has completely dissolved.
4. Put the pork chops back in the skillet, turning to coat well with the sauce mixture. Then turn down the heat to low and let the whole thing simmer for another 2-3 minutes to let the flavours mingle.
5. Add the Thai basil leaves, stirring gently until they wilt, about 1 minute.
6. Serve the pork chops hot, with lime wedges for a fresh, acidy finish. Bon appétit!
16. Garlic Parmesan Pork Chops
When a tasty dinner comes to my mind, very often it is connected with some dish with strong and filling taste. Some of my favorite dishes are garlic and Parmesan infused one.
Garlic is my favorite vegetable and my fridge is usually full of fresh garlic, which has irresistible aroma, and Parmesan grated cheese which is presented by irresistible, but savory taste. As for me, it is better to combine garlic and Parmesan with rosemary or thyme kind of herbs, few drops of olive oil which is good binding ingredient.
Ingredients
- 4 boneless pork chops (about 1 inch thick)
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Combine the minced garlic, grated Parmesan cheese, olive oil, dried basil, dried oregano, and dried thyme in the small bowl; season with salt and pepper to taste.
3. Coat both sides of the pork chops in the garlic-Parmesan mixture, patting to make sure the seasoning sticks.
4. Put the pork chops into the oven, on a baking sheet covered with parchment paper or a little brush of olive oil.
5. Bake in the preheated oven for 25-30 minutes (or until an instant-read thermometer inserted into the pork chops reads 145°F/63°C), by which point the Parmesan should have formed a golden crust.
6. Allow the chops to rest, covered with aluminium foil, for about 5 minutes; serve, sprinkled with chopped parsley, if you like.
