Best 2 Date Night Pork Chop Recipes

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Indulge in a romantic and flavorful culinary experience with our Date Night Pork Chop recipes. These dishes are not only easy to prepare but also designed to impress your loved one. From the classic Grilled Pork Chops with Herb Butter to the tantalizing Pork Chops with Apples and Calvados, each recipe promises a unique and memorable dining experience. Discover the perfect pork chop dish to set the mood for a romantic evening, whether you prefer a simple yet elegant presentation or a more elaborate and decadent meal. With our carefully curated selection of recipes, you're sure to find the perfect dish to satisfy your cravings and create a lasting impression on your special someone.

Let's cook with our recipes!

DATE NIGHT PORK CHOPS



Date Night Pork Chops image

I will definitely be serving this on my next date night! The pork chops are so tender and I loved the sauce. The dill is a nice flavor addition. This really is an easy to prepare recipe that is guaranteed to impress!

Provided by Tam D @methodmaven

Categories     Pork

Number Of Ingredients 11

1 tablespoon(s) olive oil
4 - pork chops (about 3 lbs.)
1 - onion, chopped
1 cup(s) water
1 - chicken bouillon cube
1 teaspoon(s) salt
3/4 teaspoon(s) dried dill weed
1/4 teaspoon(s) pepper
1 tablespoon(s) cornstarch
1 cup(s) plain yogurt
1 package(s) egg noodles*

Steps:

  • Chop onion. Trim any excess fat from the pork chops. Start a pot of water boiling for the noodles.
  • In a heavy 12" skillet heat oil over med-high heat. Add chops, and brown about 4 minutes on each side.
  • Remove the chops. Set aside. Discard extra fat from the skillet.
  • Reduce heat to medium. Add onion to the skillet, and cook about 3 minutes, stirring often until tender.
  • Stir the water, bouillon, salt, dill and pepper into the skillet, scraping up the brown bits.
  • Return the chops to the skillet and bring the broth to a boil. Cover. Reduce heat, and simmer 35 minutes.
  • Remove the chops from the broth to a cutting board. Pour the broth into a heat-safe 2 cup measuring cup, skim the fat from the top.
  • Cut the medallions of pork off the bone. Set aside, covered to keep warm.
  • Start the noodles cooking, following package instructions.
  • Return the broth to the skillet, and bring to a boil. Mix the cornstarch with one tablespoon of water, then stir the mixture into the yogurt.
  • Reduce the heat under the skillet, and stir the yogurt mixture into the boiling broth. Heat the sauce until slightly thickened, but do NOT boil.
  • Add the pork medallions to the sauce and heat together a few moments. Drain the noodles. Serve over hot noodles.
  • NOTES: I like to use white pepper in a white sauce, but either is fine. I save the chop bones in a bag in the freezer for soup (or some other use) later. I haven't tried this recipe yet with Greek yogurt, but I can only imagine it would be even better than the traditional kind. *This recipe is easily made gluten free by substituting gluten-free pasta for the egg noodles. I only use Tinkyada brand, and I think the brown rice fusilli works best with this recipe, although the penne would be an acceptable alternative.

PAN-SEARED PORK CHOPS WITH SAGE, DATES AND PARSNIPS



Pan-Seared Pork Chops With Sage, Dates and Parsnips image

This easy dish combines sage, brown butter and dates for a blast of sweet-salty flavor. Brining the pork chops in advance ensures tenderness: You can allow them to sit in the thyme-infused brine overnight, but even two hours of marinating will improve the taste and texture of the chops. This recipe calls for parsnips, but sweet potato or roasted squash would also work well. (And if you can't find medjool dates, pitted prunes are a worthy stand-in.)

Provided by David Tanis

Time 2h30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup kosher salt (Diamond Crystal), plus more for boiling
2 tablespoons granulated sugar
1 large thyme sprig
4 bone-in pork chops, about 3/4-inch thick (about 2 pounds)
2 pounds parsnips, peeled and cut into 3-inch sticks
2 tablespoons olive oil
4 tablespoons salted butter
12 large sage leaves
12 pitted medjool dates, halved
Freshly ground black pepper, to taste
1/2 lemon, plus more to taste

Steps:

  • Brine the chops: Put salt and sugar in a large bowl. Whisk in 4 cups water to dissolve. Add thyme sprig and pork chops. Cover and refrigerate for at least 2 hours or up to overnight. When ready to cook, remove chops from brine and pat dry. Discard brine.
  • Heat oven to 350 degrees. Put a large pot of well-salted water over high heat. When it boils, add parsnips and bring to a brisk simmer. Cook until parsnips are tender, 8 to 10 minutes. Drain parsnips and keep warm.
  • Meanwhile, set a large skillet over medium-high heat and add olive oil. When oil is wavy, sear chops until nicely browned, about 3 minutes per side. (Work in batches if you don't have a large skillet.)
  • Transfer chops to a roasting pan or sheet pan in one layer. Bake for 10 to 15 minutes, until meat is 140 degrees when probed with an instant-read thermometer. Remove from oven and let rest while you make the sauce.
  • Wipe out the skillet and return to medium-high heat. Add butter and let it begin to brown. Add sage leaves and dates, and let sizzle for about a minute. Add pepper and lemon juice, and pull off heat. Taste, and add more pepper or lemon to taste.
  • To serve, place chops and a spoonful of parsnips on warm plates. Spoon butter mixture over chops and parsnips.

Tips:

  • Choose the right pork chops. Look for bone-in pork chops that are at least 1 inch thick. This will help ensure that they stay juicy and flavorful during cooking.
  • Season the pork chops well. Season the pork chops with salt, pepper, and your favorite herbs and spices. This will help to enhance the flavor of the meat.
  • Cook the pork chops over medium heat. Cooking the pork chops over medium heat will help to prevent them from drying out. Cook the pork chops for about 5 minutes per side, or until they are cooked through.
  • Let the pork chops rest before serving. Let the pork chops rest for a few minutes before serving. This will help to redistribute the juices and make the meat more tender.

Conclusion:

Pork chops are a delicious and versatile cut of meat that can be cooked in a variety of ways. The recipes in this article provide a few ideas for how to cook pork chops for a date night. Whether you are looking for a simple grilled pork chop or a more elaborate pork chop dish, there is a recipe in this article that is sure to please.

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