12 Pork Chop Dinners So Juicy You Will Never Eat a Dry Chop Again

Raise your hand if you grew up eating pork chops as dry as a shoe. You are not alone. The good news is that juicy chops are easy once you know a few tricks: buy them thick, season early and pull them off the heat at 145 F. These pork chop dinners use those tricks in a dozen tasty ways, from Southern smothered chops to crispy Japanese tonkatsu. Want less cleanup too? Check out our one pan dinners with almost no dishes. Let us fix the dry pork chop problem for good..

Pork Chop Dinners Start With Skillet Chops and Apples

Pork and apples are best friends. Thick bone in chops get a deep golden crust in a hot cast iron skillet, then finish with butter, garlic, thyme and soft caramelized apples. The pan sauce is sweet, savory and perfect for spooning over mashed potatoes. Of all the pork chop dinners on this list, this is the one that feels like fall in a pan. Quick poll: A) Bone in B) Boneless C) Whatever is on sale!

You will need: 2 thick bone in pork chops (1 1/2 inches), 1 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon oil, 2 tablespoons butter, 3 cloves garlic smashed, 4 sprigs thyme, 2 apples sliced, 1/2 cup apple cider.

How to make it: 1. Salt the chops at least 30 minutes ahead and pat dry. 2. Sear in hot oil for 4 minutes per side. 3. Add butter, garlic, thyme and apples and baste the chops for 2 minutes. 4. Move to a 400 F oven until 145 F inside, about 6 to 8 minutes. 5. Rest 5 minutes, add cider to the pan, simmer 2 minutes and spoon over.

Pork Chop Dinners in 20 Minutes: Butter Basted Chops

If you only learn one method, make it this one. Sear the chops hard, then tilt the pan and spoon foaming garlic butter over them again and again. The butter browns and coats every inch with flavor. This is how steakhouses cook meat, and it works beautifully on pork. Weeknight pork chop dinners do not get faster or tastier than this. Ready to try it tonight?

You will need: 2 boneless pork chops (1 inch thick), salt, pepper, 1 tablespoon oil, 3 tablespoons butter, 2 cloves garlic, 2 sprigs rosemary.

How to make it: 1. Season the chops well and let them sit 15 minutes. 2. Sear in hot oil 3 to 4 minutes on the first side. 3. Flip and add butter, garlic and rosemary. 4. Tilt the pan and baste with the butter for 3 minutes. 5. Pull at 145 F and rest 5 minutes.

Bone In Cutlets With Crunchy Apple Slaw

A crisp, tangy slaw is the perfect partner for a rich, seared chop. Shredded cabbage, apple, red onion and a light mustard dressing cut through the richness and add crunch. It also makes the plate look gorgeous. Make the slaw first so it has time to soften slightly while the meat cooks. Coleslaw: creamy or vinegar based? Pick a side!

You will need: 2 bone in pork chops, salt, pepper, 1 teaspoon smoked paprika, 1 tablespoon oil. Slaw: 2 cups shredded red cabbage, 1 apple cut in matchsticks, 1/4 red onion, 2 tablespoons cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon, 2 tablespoons olive oil.

How to make it: 1. Whisk vinegar, honey, Dijon and oil, then toss with cabbage, apple and onion. 2. Season the chops with salt, pepper and paprika. 3. Sear in oil 4 minutes per side. 4. Finish in a 400 F oven until 145 F. 5. Rest and serve with a big pile of slaw.

Thick Cut Grilled Pork Chop With a Simple Brine

A thick chop on the grill is a thing of beauty, but it can dry out fast. A quick brine fixes that. Just one hour in salty, slightly sweet water makes the meat juicier and seasons it all the way through. Grill over high heat for marks, then move to the cooler side to finish. Charcoal or gas grill in your backyard?

You will need: 2 thick pork chops (1 1/2 inches). Brine: 4 cups water, 1/4 cup salt, 2 tablespoons brown sugar, 2 bay leaves, 1 teaspoon peppercorns. Rub: 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon pepper, 1 tablespoon oil.

How to make it: 1. Dissolve salt and sugar in the water, add bay and pepper and cool. 2. Brine the chops 1 hour, then pat dry. 3. Rub with oil and spices. 4. Grill over high heat 3 minutes per side for marks. 5. Move to indirect heat until 145 F, then rest 5 minutes.

Southern Smothered Pork Chops With Gravy

This is soul food at its best. The chops are dredged in seasoned flour, browned, then simmered in a rich onion gravy until fork tender. Pile them over mashed potatoes or rice and spoon the gravy over everything. It is the kind of dinner that makes the whole house go quiet. Did your mama or grandma make these?

You will need: 4 bone in pork chops, 1/2 cup flour, 1 teaspoon each salt, pepper, garlic powder and paprika, 3 tablespoons oil, 1 large onion sliced, 2 cups chicken broth, 1/2 cup milk, 1 teaspoon Worcestershire.

How to make it: 1. Season the flour and dredge the chops. 2. Brown them in oil and set aside. 3. Cook the onion in the drippings until soft, sprinkle in 2 tablespoons of the flour and stir. 4. Whisk in broth, milk and Worcestershire until smooth. 5. Return the chops, cover and simmer 25 to 30 minutes until tender.

Pork Chop Dinners Kids Love: Honey Garlic Chops

Sweet, sticky and garlicky, these chops taste like takeout but cook in one pan in 20 minutes. The honey caramelizes into a glossy glaze that clings to every bite. Kids love them, adults love them, and they are great with rice and steamed greens. It might be the most requested of all the pork chop dinners here. How much garlic is too much? Never enough!

You will need: 4 boneless pork chops, salt, pepper, 1 tablespoon oil, 1 tablespoon butter, 5 cloves garlic minced, 1/3 cup honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon cornstarch mixed with 1 tablespoon water.

How to make it: 1. Season and sear the chops 4 minutes per side, then remove. 2. Melt butter and cook the garlic 30 seconds. 3. Add honey, soy and vinegar and simmer 1 minute. 4. Stir in the cornstarch slurry until glossy. 5. Return the chops and spoon the glaze over until coated.

Ginger Scallion Grilled Loin Steaks

Here is a fresh Asian twist. The meat marinates in soy, ginger, garlic and a little brown sugar, then grills quickly. A bright ginger scallion sauce goes on top right before serving. It is light, zingy and full of flavor. Serve over jasmine rice with cucumber salad. Have you ever tried ginger scallion sauce? It is addictive.

You will need: 4 boneless pork chops. Marinade: 1/4 cup soy sauce, 1 tablespoon brown sugar, 1 tablespoon grated ginger, 2 cloves garlic, 1 tablespoon sesame oil. Sauce: 4 scallions chopped, 2 tablespoons grated ginger, 1/4 cup neutral oil heated, 1/2 teaspoon salt.

How to make it: 1. Marinate the chops 1 to 4 hours. 2. Grill or pan sear 4 minutes per side until 145 F. 3. Put scallions, ginger and salt in a heatproof bowl. 4. Pour the hot oil over and stir. 5. Spoon the sauce over the sliced meat.

Crispy Japanese Tonkatsu

Tonkatsu is a Japanese favorite: a thick cutlet coated in airy panko and fried until golden and super crunchy. It is served sliced with a mountain of shredded cabbage, rice and a sweet and tangy tonkatsu sauce. Once you hear that crunch, you will be hooked. Quick poll: A) Tonkatsu B) Chicken katsu C) Both please D) Never tried it.

You will need: 4 boneless pork chops pounded to 1/2 inch, salt, pepper, 1/2 cup flour, 2 eggs beaten, 2 cups panko, oil for frying, shredded cabbage, rice. Sauce: 1/4 cup ketchup, 2 tablespoons Worcestershire, 1 tablespoon soy, 1 teaspoon sugar.

How to make it: 1. Season the cutlets. 2. Coat in flour, then egg, then press into panko. 3. Fry in 340 F oil for 3 to 4 minutes per side until golden. 4. Drain on a rack and rest 2 minutes. 5. Slice and serve with cabbage, rice and the stirred together sauce.

German Style Schnitzel With Berry Sauce

Schnitzel is proof that simple is often best. Thin cutlets are breaded and pan fried in butter until crisp and wavy. In Germany and Austria they are served with lemon, fries or potato salad, and often a spoon of sweet lingonberry or cranberry sauce. It is a fun dinner that feels like a trip to Europe. Lemon or berry sauce, what would you pick?

You will need: 4 thin boneless pork cutlets, salt, pepper, 1/2 cup flour, 2 eggs, 2 tablespoons milk, 1 1/2 cups fine breadcrumbs, 1/2 cup oil, 3 tablespoons butter, lemon wedges, lingonberry or cranberry sauce.

How to make it: 1. Pound the cutlets to 1/4 inch and season. 2. Dredge in flour, dip in egg and milk, then coat lightly in breadcrumbs. 3. Heat oil and butter until sizzling. 4. Fry 2 to 3 minutes per side, shaking the pan so the coating puffs. 5. Serve with lemon, fries and berry sauce.

Pork Chop Dinners With a Twist: Sweet and Sour Chops

If you love sweet and sour chicken, try it with pork chops. The chops are browned and then simmered with pineapple, bell peppers and a tangy sweet and sour sauce. Spoon it over fluffy white rice and dinner is done. It is colorful, cheap and tastes better than takeout. What is your go to takeout order?

You will need: 4 boneless pork chops cut into pieces, 1 tablespoon cornstarch, 1 tablespoon oil, 1 bell pepper, 1 onion, 1 cup pineapple chunks. Sauce: 1/3 cup ketchup, 1/4 cup rice vinegar, 1/4 cup brown sugar, 2 tablespoons soy sauce, 1/2 cup pineapple juice, 1 tablespoon cornstarch.

How to make it: 1. Toss the pork with cornstarch and brown it in oil. 2. Add pepper and onion and cook 3 minutes. 3. Whisk the sauce ingredients. 4. Pour into the pan with the pineapple and simmer until thick and glossy. 5. Serve over hot rice.

Country Fried Cutlets With White Gravy

This is a diner and truck stop classic. Thin cutlets are dredged in seasoned flour, fried until crispy and then smothered in peppery cream gravy. Serve with green beans and mashed potatoes for the full country plate. It is the kind of meal that fills you up for a long day of work. Have you ever had this at a small town diner?

You will need: 4 thin boneless pork cutlets, 1 cup flour, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon paprika, 1 egg, 1/2 cup buttermilk, oil for frying. Gravy: 3 tablespoons pan drippings, 3 tablespoons flour, 2 cups milk, salt, lots of black pepper.

How to make it: 1. Season the flour. 2. Dip cutlets in flour, then egg and buttermilk, then flour again. 3. Fry in 1/2 inch of oil 3 to 4 minutes per side. 4. Pour off all but 3 tablespoons of oil, whisk in flour, then milk until thick. 5. Season with pepper and pour over the cutlets.

Sticky Oven Barbecue Steaks

No grill? No problem. These oven barbecue chops bake low and slow in a smoky sweet sauce until tender, then get a final brush and a quick broil for sticky caramelized edges. Serve with corn on the cob and coleslaw for a backyard barbecue feel any time of year. That wraps up our pork chop dinners. Which one will you make first?

You will need: 4 bone in pork chops, 1 tablespoon brown sugar, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon pepper, 1 cup barbecue sauce, 2 tablespoons apple cider vinegar.

How to make it: 1. Mix the sugar and spices and rub over the chops. 2. Place in a baking dish and bake uncovered at 375 F for 15 minutes. 3. Mix barbecue sauce and vinegar and brush over the chops. 4. Bake 15 to 20 minutes more until 145 F. 5. Brush again and broil 2 minutes until sticky.