Best 2 Cooks Illustrated Pork Chops Recipes

**Pork chops**, a versatile and flavorful cut of meat, can be prepared in a variety of ways to suit any taste. From pan-frying to grilling, baking to braising, the possibilities are endless. This article presents a collection of carefully curated recipes that showcase the best of pork chop cooking, ensuring a delicious and satisfying meal every time.

**Crispy Pan-Fried Pork Chops:** This classic preparation method results in a juicy and tender interior with a delightfully crispy crust. The key lies in searing the chops over high heat to lock in the juices, followed by reducing the heat to allow them to cook through evenly.

**Grilled Pork Chops with Herb Butter:** Elevate your grilling game with this aromatic recipe. Marinate the chops in a mixture of herbs, garlic, and olive oil, then grill them to perfection. Finish with a luscious herb butter that melts over the hot chops, infusing them with incredible flavor.

**Baked Pork Chops with Apples and Onions:** This comforting dish is perfect for a cozy family dinner. Bone-in pork chops are nestled amidst tender apples, sweet onions, and a savory sauce, then baked until the meat is fall-off-the-bone tender.

**Braised Pork Chops with Creamy Mushroom Sauce:** Indulge in the richness of this slow-cooked pork chop dish. Braising the chops in a flavorful broth infuses them with incredible depth of flavor. The accompanying creamy mushroom sauce adds a luxurious touch, making this dish a true culinary delight.

**Air Fryer Pork Chops:** This recipe caters to those seeking a healthier cooking method. Simply season the pork chops, coat them in a light breading, and let your air fryer work its magic. The result is crispy and juicy pork chops with minimal oil, making them a guilt-free indulgence.

Whether you prefer the simplicity of pan-frying or the smoky allure of grilled chops, the comfort of baked pork chops or the decadence of braised ones, this article has a recipe to satisfy your cravings. So, gather your ingredients, fire up your stove or grill, and embark on a culinary journey that celebrates the versatility and deliciousness of pork chops.

Let's cook with our recipes!

COOK'S ILLUSTRATED PORK CHOPS RECIPE - (4.1/5)

Cook's Illustrated Pork Chops Recipe - (4.1/5) image

Provided by GratefulSea

Number Of Ingredients 4

Ingredients

4 bone-in pork rib chops or center-cut chops, about 7 ounces each and 1/2 to 3/4 inch thick, patted dry with paper towels.
1 teaspoon vegetable oil
Salt and ground black pepper
1/2 teaspoon granulated sugar

Steps:

Prepare chops by cutting two slits through the fat and connecting tissue, about 2-inches apart from each other, perpendicular to the chop (i.e., across the short side, not the length, of the fat). If using electric stove, turn burner to medium heat. Rub both sides of each chop with 1/8 teaspoon oil and sprinkle with salt and pepper. Sprinkle one side of each chop evenly with 1/8 teaspoon sugar, avoiding the bone. Place chops, sugared-side down, in 12-inch nonstick skillet, with the bony, narrow ends toward the center. Using hands, press meat of each chop into pan. Set skillet with chops over medium heat; cook until lightly browned, 4 to 9 minutes. (Chops should be sizziling after 2 minutes, if not, see note below, "Do You Hear What I Hear?") Using tongs, flip chops, positioning them in same manner. Cover skillet, reduce heat to low, and cook until center of each chop registers 140 degrees on instant-read thermometer, 3 to 6 minutes (begin checking temperature -- as shown in illustration 3 -- after 2 minutes); chops will barely brown on second side. Transfer chops to platter, tent with foil, and let rest 5 minutes; do not discard liquid in skillet. Add any juices accumulated on platter to skillet. Set skillet over high heat and simmer vigorously until reduced to about 3 tablespoons, 30 seconds to 90 seconds; adjust seasonings with salt and pepper to taste. Off heat, return pork chops to skillet, turning chops to coat with reduced juices. Serve chops immediately, browned-side up, pouring any remaining juices over. If you don't hear a gentle sizzle after the pork chops have been cooking for two minutes over medium heat, your stovetop is running at a low heat output. Raise the meat to medium-high to cook the pork chops uncovered. Then reduce the heat to medium-low instead of low, cover the pork chops, and continue as directed.

PORK CHOPS WITH JAMMY-MUSTARD GLAZE

Pork Chops With Jammy-Mustard Glaze image

Fruit and mustard are two classic accompaniments to pork, and really, a juicy chop doesn't need much more than that for a sweet and tangy sauce. Mix together water, grainy mustard and any fruit preserve that's good with pork like cherry, fig, peach or apricot. Sear bone-in pork chops mostly on one side to prevent overcooking, then pour the fruit-mustard mixture into the skillet while they rest. The pork will stay moist, and its juices will have time to mingle with the sauce. Then just slice the pork and drape it in the velvety two-ingredient glaze. Eat with mashed or roasted potatoes and a green salad.

Provided by Ali Slagle

Categories weeknight, meat, main course

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 tablespoons cherry, fig, peach or apricot preserves, plus more if needed
2 tablespoons whole-grain mustard, plus more if needed
4 (1/2- to 3/4-inch-thick) pork rib chops (1 1/2 to 2 pounds)
Kosher salt and black pepper
2 tablespoons neutral oil (such as canola or grapeseed)

Steps:

In a small bowl, stir together 1/4 cup water, the preserves and the mustard. Set near the stove. Pat the pork chops dry, and season all over with salt and pepper.
In a large (12-inch) cast-iron skillet, heat the oil over medium-high. Add the pork chops and cook, occasionally pressing down to make good contact with the skillet, until browned, 4 to 5 minutes. Reduce the heat to low, flip the chops and cook until opaque on the other side, 1 to 2 minutes. Pour in the jam-mustard mixture, turn off the heat, and let rest for 5 minutes.
Transfer the chops to plates, then return the skillet to medium-low heat and simmer, scraping up browned bits, until the sauce has thickened slightly, 1 to 3 minutes. Taste and adjust seasonings. Every jam is different, so if it's too sweet, add more mustard, salt or black pepper; if it's too salty, add a little more jam; if it's too intense or thick, add a little more water; if it's flat, add salt. Spoon sauce over the pork chops.

Tips:

Choosing the right pork chops is essential. Look for chops that are at least 1-inch thick and have a good amount of marbling.
Brining the pork chops helps to tenderize them and keep them moist during cooking.
Seasoning the pork chops generously with salt and pepper is important for flavor.
Searing the pork chops in a hot skillet creates a nice crust and helps to lock in the juices.
Cooking the pork chops over medium heat ensures that they cook evenly throughout without overcooking.
Using a meat thermometer to check the internal temperature of the pork chops is the best way to ensure that they are cooked to the desired doneness.
Letting the pork chops rest for a few minutes before serving allows the juices to redistribute throughout the meat, making them more tender and flavorful.

Conclusion:

These pork chops are a delicious and easy-to-make weeknight meal. They are tender, juicy, and full of flavor. The simple brine and seasoning allow the natural flavor of the pork to shine through. The chops are perfectly cooked and the pan sauce adds an extra layer of flavor. Serve these pork chops with your favorite sides for a complete and satisfying meal.