![]() ![]() If you’re a bit confused or intimidated by the different cuts available, we’re here to help. Top them with sauteed mushrooms, or grill them for an easy summer meal. Sprinkle them with herbs, or smother them with a rich pan sauce. There’s no end of options to what you can whip up with these tasty chops. But pork chops make an outstanding alternative when you’re looking for something healthy and versatile! The basic idea for how to cook pork chops: allow each side to sear in an open skillet to seal in the juices then finish off your cooking on low, covered with a lid, until the meat is fully cooked.As an affordable, lean protein, chicken gets a lot of love on weeknights. All you will need is a pan or skillet – we prefer cast iron – with a tight-fitting lid, some salt and pepper for seasoning, and oil for cooking. There are SO MANY methods for cooking pork chops (baking, slow cooking, grilling), but we’ve found our way to be the very best. No one will even know that you’ve served it on repeat! It’s our little secret. If you’ve got one or two lingering after dinner, chop it up to throw into a quick pork fried rice or stir fry. Pork chops are JUST as versatile as leftovers as they are when you first cook them up. (Think Pork Parmesan instead of chicken.) Prepare spaghetti noodles and leftover marinara sauce, then serve small pieces of your pork over the top. Sprinkle parmesan cheese on top during the last few minutes of cooking. Italian Style – Before cooking, batter your pork chop with flour, seasoned salt, garlic powder, egg, and bread crumbs and cook in the skillet with oil.Slice the pork chop into strips and add back to the pan to make a hearty topping that can be served over rice or egg noodles. Mushroom & Onion Sauté – After searing the pork chop, add some sliced mushrooms, onions, and a little butter for a yummy pan saute.After cooking, slice the pork into small strips and serve over a bed of mashed potatoes and gravy. Quick Sunday Pork Chop – Try Bubba’s fave version that is smothered in gravy.Then cut the pork chops in half for each person. Use the yummy veggies as the bulk of your plated meal. Simple One-Pan Dinner – After searing, make a simple one-pan dinner by adding some red potatoes, carrots, onions, and a ¼ cup of beef or chicken broth.Spoon the pan sauce over your meat and rice before serving. Cook up a batch of wild or white rice or mixed veggies and serve small strips of the pork over your rice. Savory Herb Pan Sauce – Add a few slices of butter and some rosemary or thyme to the skillet before putting the lid on for an easy pan sauce.Here are a few fun flavor variations and ways to get the most bang for your buck with your pork chops: At our house, we do this by making the sides of the meal the star and letting the meat simply enhance it and take it to the next level. Maximize your meat mileage (especially with a large family). This will help them develop that tasty seared crust. Then, right before cooking, use a paper towel to gently pat dry each chop.Let the chops come to room temperature on the counter for more even cooking.Season it with salt so the meat can start taking on the salty flavor. Pull your pork chops out of the refrigerator about 30 minutes before cooking.Allow the pork chops to thaw for 12-14 hours in the fridge depending on how thick your meat is.The most flavorful pork chops are all about the preparation, so DON’T skip this step!įresh pork chops will keep for 2-3 days in the refrigerator. This also sets you up with at least two roasts and several meals worth of pork chops that you can bag and freeze for later. Plus, it will save you AT LEAST one dollar per pound off the retail cost of pork chops. Don’t be intimidated! Anyone with a sharp knife, a cutting board, and an extra 15-20 minutes can do this. Pro Tip: If you’ve got some extra time, save some money by buying a whole pork loin and then cutting the meat yourself. You’ll be STOCKED with a freezer filled with delicious pork to pull out and use in your meal planning. ![]() Bag them for individual dinners to suit your family size. Then cut individual chops about one inch thick from the loin.First, cut a two-pound slice off each end and bag them separately (a food vacuum sealer works best for this!) for two roasts.When you choose your pork, look for chops with a pinkish color and some fat marbling throughout for the best flavor.įor an even better deal, buy a whole pork loin that weighs about ten pounds from your meat department (I buy mine at Costco!) and store it with the following steps: Because of this, it also tends to be more expensive than other cuts. In general, pork chops are a tender, lean cut of meat with a mild flavor. ![]()
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