25 Can't-Lose Skillet Pork Chop Recipes
Pork Chops with Tomato Gravy and Squash
So simple to prepare, the gravy is a fantastic recipe to keep on hand for a variety of other proteins. Try it with poached eggs or chicken.
Sliced Pork Chops with Brown Butter-Golden Raisin Relish
This savory meal starts in the slow cooker. Prepare the pork chops in the slow cooker and then finish them in the skillet. Served with a side of sweet potatoes and a raisin-olive relish, this dish is filled with rich flavors. We also paired the pork chops with a side of couscous but you could swap it out for your favorite grain.
Pan-Seared Pork Chops with Roasted Fennel and Tomatoes
One pan, a handful of ingredients, and 30 minutes are all you need to put this impressive pork chop skillet dinner on the table. This flavor-packed, single-skillet supper is an easy dinner for two that feels like something special. It’s also an ideal recipe for one, as the leftover chop and veggies reheat well for a next-day lunch worth looking forward to.
Fontina-Stuffed Pork Chops with Mashed Potatoes
These cheesy pork chops will be a new staple on your dinner table. Buttery, semisoft Fontina melts beautifully, making it an ideal choice for grilled cheese, omelets, or any dish that calls for maximum gooiness. To shred the cheese more easily, place it in the freezer for about an hour to firm it up before grating.
Pork Chops with Lemon Spinach
Boneless chops covered with a fragrant breading of brown sugar, red pepper, and nutmeg pair perfectly with a mildly tart lemon spinach side. Add more flavor and save time on clean up by using the same pan to cook both the pork chops and the spinach.
Pan-Seared Pork Chops with Red Currant Sauce
Dress up the traditional pork chop with a glossy, homemade sauce made from tart cider vinegar and sweet currant jelly.
Fried Pork Chops with Peas and Potatoes
Fried Pork Chops with Peas and Potatoes image
Glazed Pork Chops
Moroccan-Spiced Pork Chops with Mashed Sweet Potatoes
The bell pepper sauce would be delicious over grilled vegetables or as a dip for grilled shrimp.
Pork Chops with Cinnamon Apples
Warm flavors like sage and cinnamon play up the contrast between the juicy pork chops and caramelized apples in this easy weeknight meal.
Pork Chops with Bourbon-Peach Sauce
Pork Chops with Fennel, Orange, and Olive Salad
Tangy, salty, and sweet, this colorful fennel salad is a natural match for succulent pork. It's also a great side dish for seared fish.
Honey and Spice-Glazed Pork Chops
Add a kick to your traditional pork chop recipe by simmering in a spicy-sweet homemade glaze. Serve with mashed potatoes to soak up the sauce.
Pork Chops with Roasted Apples and Onions
Pork chops and apples make a perfect pairing for a quick meal that feels like fall.
Ancho Chile Pork Chops with Pickled Pepper Relish
Multicolored mini or baby bell peppers keep their texture but take on a fantastic acidity with a quick pickling technique. Instead of adding salt to the pickling liquid, stir it into the finished relish so no flavor gets drained out.
Pork Chops with Country Gravy and Mashed Potatoes
These delicious pork chops are browned in butter then simmered in a homemade country gravy until done. The five-ingredient gravy would go well over pan-sautéed or oven-fried chicken. It's also great over an open-faced turkey sandwich.
Pan-Roasted Pork Chops with Cabbage and Carrots
A generous side of fresh veggies makes hearty comfort food lighter. Roasted carrots are paired with vastly underrated cabbage to create a vibrant vegetable medley that is equal parts flavorful and nutritious.
Pecan-Breaded Pork Chops with Beer Sauce
Louisiana chef Horst Pfeifer combined dry mustard, celery salt, and pecans to create a memorable breading for pork chops. Serve them with your favorite vegetable and some crusty bread on the side for mopping up the rich, gravy-like sauce.
Skillet Apple Pork Chops
Just like our Skillet Apple Chicken Thighs, but with pork. This twist on an easy one-pot recipe is weeknight-fast yet fit for company and makes us simply giddy for fall. The chops will finish cooking in the apple mixture, and get ready, because your kitchen is about to smell like a crisp, Autumn breeze.
Pork Chops with Herbed Goat Cheese Butter and Green Beans
This speedy main feels restaurant-worthy, but it couldn’t be easier or more affordable (just $2.70 a serving). Stirring fresh herbs, garlic, or lemon rind into softened butter, called compound butter, is a brilliant topper for simply cooked meats or fish, a pile of steamed vegetables, or as a spread for crostini. We stretch the butter with softened goat cheese to lower the saturated fat and add a tangy, luxuriously creamy finish. Dollop the goat cheese mixture over the pork chops and cover the plate with foil so it will melt slightly while you cook the green beans. You'll most likely have leftover goat cheese.
Pork Stuffed with Feta and Spinach
Ready in about 40 minutes, these easy, Greek-inspired chops are impressive enough for guests.
Pork Chops with Tomato-Bacon Gravy
This recipe will remind you of how good a pork chop can be. While the pork chops roast in the oven, the savory pan gravy comes together quickly on the stove-top, making a company-worthy meal in under an hour. You can easily swap out the green beans for thin asparagus spears or sliced zucchini for a personalized dish.
Pork Chops and Couscous with Tomato-Caper Sauce
This dish easily works with chicken if you don't have pork on hand. Toasting the turmeric in oil is a simple way to develop savory depth--try this technique with any spices you're cooking with. Couscous makes for a quick, versatile side dish that easily adopts different flavor profiles. Israeli couscous has more of a bite to it and can also be served chilled for picnics and to-go lunches. The tomato-caper sauce pairs well with other proteins beyond pork and poultry such as sole or shrimp simply cooked with garlic and butter.
Pork Loin Chops with Apple and Shallot
Make the most of apple season by siding pork chops with a delicious apple and shallot mixture.
Pork Chops with Thyme Pan Sauce
Deglazing: The process of using a liquid to lift the browned bits left after cooking meat or vegetables in a pan to incorporate their flavorful essence back into the dish.