I love to explore the vast and delicious realm of pork chop recipes. I can’t seem to get enough of them.

From grilling to baking, they provide plenty of platform for the cook to turn out tantalizing results with the their myriad forms and flavors. Of course, if grilling, baking, or frying aren’t in your plans today, try the At My Table pork chop recipe that cooks low and slow in a slow cooker.

Just as it does for its grilled and baked siblings, the pork takes on mouthwatering flavors from garlic and onion in the rub or marinade with which you treat it before cooking.

The 14 Best pork chop recipes

1. Grilled Pork Chops

Savory grilled pork chops—bone-in cuts—are a tasty choice for outdoor cooking. These chops, seasoned simply with olive oil, salt, pepper, garlic powder, and smoked paprika, then grilled over charcoal, become surprisingly juicy and tender, making them a truly satisfying choice for a handful of summer cookouts.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon garlic powder
• 1 teaspoon smoked paprika
• 1 tablespoon fresh lemon juice

Instructions

1. Prepare the grill to a temperature of 400°F (200°C), which is medium-high heat.

2. Mix together in a small bowl:
Olive oil
Salt
Black pepper
Garlic powder
Smoked paprikaBrush the mixture on both sides of the pork chops.

3. Put the pork chops on the grill and cook them 5-7 minutes per side, or until the internal temperature is 145°F (63°C).

4. Take the pork chops off the grill and allow them to sit for 5 minutes. This is a good time to finish any presentation prep if you have chops that need special beauty treatment before gracing the serving platter. How about a quick drizzle of olive oil and a sprinkle of herbs to the tops of the chops? And remember the lemon juice; that’s a crucial note if you want your chops to have the sparkle of flavor that sets them apart.

2. Honey Garlic Pork Chops

Honey Garlic Pork Chops dish offers a delightful combination of savory and sweet flavors. The foundation is formed by “tender and flavorful pork chops” seared in olive oil.

Dousing the chops with a “rich glaze” of honey, soy sauce, and deftly minced garlic creates a “succulent” dish.

Ingredients

Pork chops (4 pieces)
Olive oil (2 tablespoons)
Honey (1/4 cup)
Soy sauce (1/4 cup)
Garlic cloves, minced (4 cloves)
Black pepper (to taste)

Instructions

1. In a large skillet, set over medium-high heat, 2 tablespoons of olive oil. Add the pork chops to the skillet and sear them for about 3-4 minutes on each side until they are a golden brown color. Remove them from the skillet and set them aside.

2. Lower the heat to medium in the same skillet and add the minced garlic, cooking it for about 1 minute until it gives off a fragrant smell. Stir in the honey and soy sauce until they are thoroughly mixed.

3. Put the pork chops back in the skillet, turning them to cover with the sauce. Let them cook for another 5 to 7 minutes, or until they are done and the sauce is somewhat thickened. Season with black pepper.

4. Serve up hot the honey garlic pork chop, drizzled with the delicious honey garlic sauce.

3. Smothered Pork Chops

Pork chops smothered with onions is a classic comfort dish. I prefer to use boneless pork chops because they are easier to eat and cook faster, but you can also use bone-in chops in this recipe.

Either way, the chops are seasoned with salt and pepper, dredged in flour, and cooked with onions that have been caramelized in chicken broth.

Ingredients

• Pork chops (bone-in or boneless)
  4 pieces
• Salt and freshly ground black pepper
  to taste
• All-purpose flour
  1/2 cup
• Vegetable oil
  2 tablespoons
• Unsalted butter
  2 tablespoons
• Onion, thinly sliced
  1 large
• Chicken broth
  2 cups

Instructions

1. The pork chops should be seasoned with salt and pepper. They should then be dredged in flour, shaking off any excess.

2. In a big frying pan, warm the vegetable oil over medium-high heat. Add the pork chops and fry them until they are seared on both sides. Take them from the frying pan and put them aside.

3. Turn down the heat to medium and put the butter into the skillet. After it has melted, add the sliced onion and sauté until caramelized, approximately 10 minutes.

4. Combine the ingredients in a large saucepan and bring to a simmer over medium heat. Add the pork chops, then cover and lower the heat to maintain a gentle simmer. After 30 minutes, check the pork chops for doneness and tenderness, adding a few minutes to the cooking time if necessary.

4. Stuffed Pork Chops

Pork Chops that are stuffed present a savory combination of breadcrumbs, Parmesan cheese, fresh spinach, and minced garlic—all compacted into thick, bone-in pork chops. For such poor people, stuffed pork chops are as wholesome as they are likely to get.

Ingredients

Pork chops (bone-in, about

1.5 inches thick)
Breadcrumbs
Grated Parmesan cheese
Fresh spinach, chopped
Garlic cloves, minced
Olive oil
Salt and black pepper

Instructions

1. Heat the oven to 375°F (190°C). With a sharp knife, make a pocket in each pork chop by slicing in from the side and not cutting through to the other side.

2. In a bowl, combine the breadcrumbs, Parmesan cheese, spinach, minced garlic, and a drizzle of olive oil. Season with salt and pepper to taste.

3. Fill each pork chop with the mix, sealing with toothpicks if you need to. Then, salt and pepper the chops.

4. Warm oil in a frying pan over medium-high heat. Brown the pork chops on both sides and then put them in a baking dish. Bake in an oven that’s been heated to 350 degrees Fahrenheit for 25 minutes or until the pork’s internal temperature reaches 145 degrees.

5. Baked Pork Chops

Baked Pork Chops are a straightforward meal that spotlights bone-in pork chops. They’re seasoned in a basic but effective way, with garlic powder, paprika, salt, and pepper.

The chops get a good sear in olive oil—mixed with thyme, dried—but then the dish takes a turn for the restaurant-y. To finish the chops, we pop them in the oven with some chicken broth.

The broth helps cook the chops all the way through without making them dry.

Ingredients

• 4 bone-in pork chops (about 1-inch thick)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and black pepper, to taste
• 1 teaspoon dried thyme
• 1/2 cup chicken broth

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Instructions

1. Set the temperature of your oven to 400 degrees Fahrenheit (200 degrees Celsius). Take some olive oil and rub it on both sides of the pork chops. Then sprinkle garlic powder, paprika, salt, pepper, and thyme evenly on both sides of the pork chops.

2. Preheat a large, safe oven, and skillets over medium high heat. Add the pork chops; sear until they are golden brown, about 2 minutes on each side.

3. Add the broth of chicken to the skillet. The skillet goes into the oven—and for a good reason. The baking not only finishes cooking the pork chops but also helps the chicken broth to reduce, intensifying its flavor and making it almost gravy-like by the time you sit down for dinner.

4. Take the chops out of the oven and allow them to rest for a few minutes before serving. Enjoy!

6. Fried Pork Chops

Savory Fried Pork Chops feature juicy pork chops that are seasoned with salt, pepper, garlic powder, and onion powder. They are coated in flour and paprika, and then fried to golden perfection in vegetable oil.

Ingredients

• 4 pork chops (bone-in or boneless, about 1 inch thick)
• Salt and freshly ground black pepper, to taste
• 1 cup all-purpose flour
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1/2 teaspoon paprika
• Vegetable oil, for frying

Instructions

1. Make sure the pork chops are coated evenly with salt and pepper on both sides.

2. In a shallow dish, combine the flour, garlic powder, onion powder, and paprika. Dip each pork chop into the flour mixture, covering well on both sides, and shake off any excess.

3. Place a large skillet over medium-high heat and add enough vegetable oil to cover the bottom. When the oil is hot, lay in the pork chops in a single layer. Cook them for 4-5 minutes on each side until they are a deep golden brown and have reached an internal temperature of 145°F (63°C).

4. Take the pork chops out of the skillet and allow them to rest for a few minutes. Then, serve and enjoy!

7. Slow Cooker Pork Chops

Pork Chops in the Slow Cooker is a comforting meal with a mix of ingredients that tenderness into bone-in pork chops: chicken broth; dry ranch dressing mix; Worcestershire sauce; and, of course, garlic and onion. And it all adds up to a surprisingly simple and supremely flavorful meal.

Ingredients
4 bone-in pork chops
1 cup chicken broth
1 packet (1 oz) dry ranch dressing mix
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
1 medium onion, sliced

Instructions

1. In a slow cooker, mix together the chicken broth, ranch dressing mix, Worcestershire sauce, minced garlic, and sliced onion. Stir well to combine all the ingredients.

2. Ensure that the liquid covers the pork chops in the slow cooker. If necessary, submerge them all the way by stacking; however, even spacing among the chops is ideal.

3. On low, cover and cook for 6 to 7 hours, or until the pork chops are tender and cooked through.

4. When finished, serve the pork chops with portions of the tasty broth and onions draped over them for added flavor. Enjoy!

8. Asian Glazed Pork Chops

Pork chops with an Asian glaze are wonderful. They are made with juicy bone-in pork chops marinated in a soy sauce, honey, and rice vinegar blend that is out of this world.

And, of course, they are perfect for grilling!

Ingredients

4 bone-in pork chops
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 garlic cloves, minced
1 teaspoon grated fresh ginger

Instructions

1. Whisk together in a bowl the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to form a marinade for the pork chops.

2. Put the pork chops in a shallow dish or a resealable plastic bag, and pour the marinade over the chops so that they are well coated. Marinate them in the refrigerator for at least 30 minutes or up to 2 hours for more flavor.

3. Get the grill or grill pan ready on a medium-high heat. When that’s in process, take the pork out of the marinade and allow any excess to drip off. Place the pork on the grill, letting it go for 5-7 minutes on one side before turning it and letting it go the same amount of time on the other side. The internal temperature of the pork should reach 145°F (63°C) before serving.

4. Let the pork chops rest for 5 minutes before serving so they retain their juices. If you want to add some garnishments for flavor or presentation, think about using sliced green onions or sesame seeds.

9. Apple Cider Pork Chops

Apple Cider Pork Chops
Pork chops cooked with apple cider, Dijon mustard, garlic, and fresh thyme are what Apple Cider Pork Chops are all about. These chops combine the dish’s savory flavors with a hint of sweetness from the cider, making them ideal for a cozy meal.

Ingredients

• 4 bone-in pork chops (about 1-inch thick)
• 1 cup apple cider
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 teaspoon fresh thyme leaves

Instructions

1. Pork chops should be seasoned with salt and pepper on both sides. A large skillet should be heated to medium-high and contain olive oil. Add the pork chops and sear them on each side for about 3-4 minutes—and they’re done.

2. In the identical skillet, reduce the heat to medium and add garlic, and cook it until it’s very nearly, but not quite, as potent as an Italian grandma’s kitchen. Now you’re in business. What you’re doing is building the base for the sauce. Pour in some delicious cider—you’re obviously the judge of that—to deglaze the pan. Any bits stuck to the bottom of the pan that you can get up and into the mix is just adding more flavor to your sauce.

3. Put the pork chops back into the skillet, turn the heat down, and let it simmer for another 15 to 20 minutes. Cover it but keep an eye on the internal temperature of the pork—you want it to reach 145°F (63°C), which means it’s done. For a little presentation nice-ness, put the sauce on the chops instead of pouring it all over the plate.

10. Herb-Marinated Pork Chops

Pork chops marinated in herbs are a flavorful dish that spotlights bone-in pork chops. The marinade used in this preparation is a mix of olive oil, lemon juice, garlic, rosemary, and thyme.

Olives and olive oil faux pas happens when one associates strong, luscious Italian favours with pork preparations, when in fact these flavors belong in the mix of great Mediterranean country cuisine.

Ingredients

4 bone-in pork chops
3 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste

Instructions

1. Combine olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper in a small bowl. This is your marinade.

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. Refrigerate for at least 2 hours or overnight for best results.

3. Heat the grill to medium-high. Take the pork chops out of the marinade and place them on the grill. Grill the pork chops for about 4-5 minutes on each side. You want to make sure that the internal temperature reaches 145 degrees Fahrenheit. When the timing is right, let the chops rest for a few minutes before cutting into them.

11. Coffee-Rubbed Pork Chops

Pork Chops, Coffee-Rubbed combines coffee-infused rub of freshly ground coffee, brown sugar, smoked paprika, and spices with bold flavors. That they create a unique blend that nicely crusts juicy, bone-in pork chops is a given.

But the real story is all the great flavor that turned out to be a happy accident.

Ingredients

4 bone-in pork chops (about 1-inch thick)
2 tablespoons freshly ground coffee
1 tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

1. Combine in a small bowl and stir to mix well:• ground coffee• brown sugar• smoked paprika (or regular paprika)• ground cumin• salt• black pepperThis is your coffee rub.

2. Dry the pork chops with paper towels. Then mix the spices together and rub them evenly over both sides of each pork chop. Allow the pork chops to rest at room temperature for 15-20 minutes before cooking. This will help the pork chops cook evenly and allow the pork chop to absorb all the delicious flavors of the spice rub.

3. Prepare a grill or a grill pan at medium-high heat. Once the grill is hot, put the pork chops on the grill and cook them for 4-5 minutes on each side, or until they reach 145°F (63°C) internally.

4. Take the pork chops off of the grill and let them sit for a few minutes before you serve them. The resting period allows the juices that were forced to the surface during cooking to redistribute throughout the meat. Enjoy!

12. Jerky-Marinated Pork Chops

Pork chops marinated in jerky style are juicy cuts of pork, soaked in a marinade that consists of soy sauce, brown sugar, Worcestershire sauce, apple cider vinegar, garlic, and smoked paprika, resulting in a delightful flavor combination. I like to serve these with cornbread.

Ingredients

• 4 pork chops (bone-in or boneless)
• 1 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika

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Instructions

1. Combine in a bowl:
soy sauce
brown sugar
Worcestershire sauce
apple cider vinegar
minced garlic
smoked paprikaStir until the sugar is dissolved.

2. Put the pork chops in a resealable plastic bag or shallow dish and pour the marinade over the chops, making sure they are evenly coated. Seal the bag or cover the dish, and refrigerate the chops for at least 2 hours, or overnight. It’s best to turn the bag (or pork) halfway through the marinating time.

3. Prepare your grill or skillet to a temperature of medium-high; in other words, get it really hot. Retrieve the not-so-little little pork chops from the marinade. Shake, if necessary, to get rid of excess liquid before placing the chops on the grill or skillet. Each chop should sizzle almost instantly upon meeting the metal. How long you cook the chops depends on how thick or thin they are; if they are inch-thick chops (about 4-5 minutes per side will get you to the recommended internal temperature of 145°F (63°C)), or you may have a little more time for thinner pork chops.

4. Allow the pork chops to rest for approximately 5 minutes prior to serving. Accompany with sides of your choosing.

13. Pineapple Sage Pork Chops

Pork Chops with Pineapple Sage is a lovely dish with bone-in pork chops seared in olive oil and then simmered in a delightful mingling of pineapple juice, fresh pineapple, sage, and soy sauce to produce a not-too-sweet, juicy, and very flavorful meal.

Ingredients

4 bone-in pork chops, about 1 inch thick
Salt and pepper, to taste
2 tablespoons olive oil
1 cup pineapple juice
2 tablespoons fresh pineapple, diced
2 tablespoons fresh sage, chopped
2 tablespoons soy sauce

Instructions

1. Both sides of the pork chops should receive a generous coating of salt and pepper.

2. In a large skillet over medium-high heat, warm the olive oil. When the oil is hot, add the pork chops and sear them on both sides until they are golden brown and cooked to your liking (3-5 minutes per side). Remove the chops and set aside.

3. In the same skillet, add the juice from the pineapple, the diced pineapple, the sage, and the soy sauce. Stir to combine and bring to a simmer.

4. Put the pork chops back in the skillet and turn the heat to low. Cover and cook for another 10-12 minutes, or until the pork is done and the flavors have blended together. Serve hot, with the sauce spooned over the top.

14. Pork Chops with Cherry Sauce

The dish Cherry Sauce with Pork Chops has pork chops that are bone-in, that have been seared first in olive oil, and that have then been paired with a drizzle of a sauce that was made using either fresh or frozen cherries, balsamic vinegar, honey, and chicken broth. The sauce is drizzled over the pork chops and makes for a delightful, savory meal.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup fresh or frozen cherries, pitted
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1/2 cup chicken broth

Instructions

1. The pork chops should be lightly seasoned with salt and pepper on both surfaces before cooking.

2. In a big frying pan, warm olive oil over medium-high heat. Put in the pork chops and cook them until they are nicely browned, about 3 to 4 minutes per side. Take them out of the frying pan and set them aside.

3. In the same skillet, add the cherries, balsamic vinegar, honey, and chicken stock. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for about 5-7 minutes until the cherries are soft and the sauce is slightly thickened.

4. Pork Chops with Cherry Sauce Ingredients: 4 to 6 center-cut pork chops (about 3/4 inch thick) Salt and freshly ground black pepper 2 tablespoons unsalted butter 2 tablespoons canola oil 2 cups pitted fresh or frozen cherries 3/4 cup low-sodium chicken broth 1/4 cup dry red wine 1 tablespoon fresh thyme leaves, chopped 1 teaspoon cornstarch, mixed in 1 tablespoon of water Directions:

1. Season the pork chops with salt and pepper.

2. In a large skillet, heat the butter and oil over medium-high heat until hot and shimmering.

3. Add the pork chops and brown them on both sides, about 3 minutes per side.

4. Reduce heat to medium; add the cherries, broth, wine, and thyme.

5. Cover the skillet and simmer for 10 minutes.

6. Uncover, check the pork; if still not done, re-cover and simmer a bit longer or until done.

7. Serve the pork with the sauce spooned over.