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Photo by Jess124

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Houston, Texas, USA
Jess124 is looking for: (10 recommendations)
I've got a big package of porkchops that I threw in the freezer before I thought about seperating it. Propably about 10 chops total but it is only me and my husband so I want to make them two ways tonight and have one for dinner tonight and one for tomorrow. I usually just season with cajun seasoning and pan fry and make a little gravy to go on top. I do not have any milk or cream so the gravy is out. What is your favorite ways to cook pork chops? No cream of mushroom soups please. Other than that I am pretty open to any ideas. Thank you!

Recommend a recipe

Last updated: Oct. 7, 2012 8:45 pm
Posted: Oct. 7, 2012 2:51 pm
Recommended Recipe:
Photo of: Pork Chop Grill

Pork Chop Grill

Submitted by: Marianne 
This is an easy grill recipe that requires very little preparation time outside of the marinating but delivers great taste! This can be served with any grilled side dish that suits your style! 
Recommended by: Marianne
Oct. 7, 2012 2:54 pm
This is really a brine. Some like apple juice rather than water, and you can leave out the herbs if they would interfere with the tastes that you are using in your recipe. We always brine pork chops before grilling or baking. We actually like them grilled just straight from the brine, too.
Oct. 7, 2012 3:12 pm
Thanks Marianne. This sounds good. I dont think I have ever brined anything before. I will have to try this out. I can throw it in the fridge tonight and have my husband grill them tomorrow night.
Commented by: nanny129
Oct. 7, 2012 2:54 pm
just two of us here too- i do this sometimes- place in baking dish-bbq sauce on 1/2- maybe lemon pepper on 1/2- hubby takes lunch & doesn't want the "mess" so we eat the bbq & he has a couple of lunches with the lp:-)
Oct. 7, 2012 3:13 pm
How long do you bake them for? Do you cover them? I have never had much luck with baking them.
Oct. 7, 2012 3:15 pm
i bake on 325- start checking after about 35-40 minutes( tender & clear juices) timing will depend on the thickness- i usually cover with foil til they get almost tender- then remove the foil til finished
Oct. 7, 2012 3:15 pm
just think- one pan - two + meals- gotta love it:-)
Recommended Recipe:
Photo of: Honey-Glazed Pork Chops

Honey-Glazed Pork Chops

Submitted by: National Pork Board 
A basic glaze for an easy dinner. Serve with favorite pasta and steamed vegetables. 
Recommended by: Blazer
Oct. 7, 2012 3:27 pm
I have 3 from here that we like, I will post them for you.
Recommended Recipe:
Photo of: Weeknight Pork Chops

Weeknight Pork Chops

Submitted by: Cheryl Maher 
Weeknight Pork Chops, sent in by Oceanside, California cook Cheryl Maher, make a speedy but simply scrumptious meal. While the chops sizzle on the stovetop, Cheryl mixes and microwaves mustard, vinegar and strawberry jam into a colorful sauce that she drizzles over her sweet and yummy entree. 
Recommended by: Blazer
Oct. 7, 2012 3:27 pm
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Photo of: Oh So Good Pork Chops

Oh So Good Pork Chops

Submitted by: Cooking Mama 
Pork chops simmer until tender in a sweet and tangy gravy in this easy, fast recipe.  
Recommended by: Blazer
Oct. 7, 2012 3:27 pm
Oct. 7, 2012 3:39 pm
Thanks Blazer! They all sound delicious!
Recommended Recipe:
Photo of: Famous Pork Chops

Famous Pork Chops

Submitted by: HAULBUR 
Pork chops coated with a crumbly cracker mixture and egg then baked. 
Recommended by: lumpygravy
Oct. 7, 2012 4:32 pm
Oct. 7, 2012 4:48 pm
Yum! Thanks for all of the great recipies!
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Photo of: Skillet Pork Chops with Potatoes and Onion

Skillet Pork Chops with Potatoes and Onion

Submitted by: chefjenwin 
Home Town: Hammond, Louisiana, USA
Living In: Salt Lake City, Utah, USA
Pork chops and potatoes are cooked up on the stove with Parmesan cheese and onions in this savory one-dish meal. 
Recommended by: lumpygravy
Oct. 7, 2012 4:33 pm
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Photo of: Modenese Pork Chops

Modenese Pork Chops

Submitted by: Stephanie Knewasser 
Home Town: Binghamton, New York, USA
Living In: Riverview, Florida, USA
Everyone who has this loves it! It's surprisingly simple and quick. Garlic, rosemary, and white wine flavor the pork. The aroma is wonderful. Try steaming fresh broccoli, then frying it in the pan juices for a perfect side dish. 
Recommended by: lumpygravy
Oct. 7, 2012 4:35 pm
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Photo of: Pork Schnitzel with Dipping Sauce

Pork Schnitzel with Dipping Sauce

Submitted by: EPRUETZ 
Home Town: Kingwood, Texas, USA
Living In: San Antonio, Texas, USA
This is a pan-fried, moist, and tender pork cutlet that will melt in your mouth. Serve with a wedge of lemon and the accompanied dipping sauce and you're in heaven! 
Recommended by: lumpygravy
Oct. 7, 2012 4:36 pm
Oct. 7, 2012 4:46 pm
I have to try this! I have to see if I have sour cream and see if my dill is still good but if not I will be trying this in the near future. I like that the sauce is on the side so if my husband doesnt like it he can just leave it off and just have a fried porkchop. I always keep panko on hand just never used it to make porkchops. I usually just fry my chops with flour. Thanks for the recipe!
Oct. 7, 2012 5:08 pm
Hi Jess A wet slather of dijon mustard and garlic, then cover in bread crumbs or corn flakes, then bake at 325 for 45 minutes, uncovered to an internal temp of 145 F...
Commented by: Topaz1948
Oct. 7, 2012 8:45 pm
We try to limit our pork consumption, but when pork is on sale, I try to buy a couple cuts & freeze them. What you do with them, like beef or whatever 4-legged animal, depends on what cut you buy. Bone-in center cut, about 1" thick, is like a pork porterhouse steak. I drizzle a little EVOO on them, salt, pepper, and maybe a tad of granulated garlic (I DO NOT USE garlic SALT, uck), then I use my cast iron grill pan, brushed with a little EVOO, and grill them about 4-6 mins., each side, then put them on a Pyrex pie plate and put them in a pre-heated 400 degree oven for 10 mins., while I finish off the sauteed veggies, and pasta, or potato, or rice, etc. Sometimes we have a pork chop and a big salad with a piece of garlic toast. If they are boneless center cut chops, those are very lean and have no marbling - can be dry and tasteless very easily. I usually pound those out to about 1/4", dredge them in seasoned flour, egg wash, and seasoned bread crumbs (I use a combination of Panko crumbs and fresh homemade bread crumbs), and then saute them in a little EVOO & 1 Tblsp. of butter. Yummm. Ribs need to be par-cooked and them grilled or roasted. Like I said, we limit how much pork we eat, but in moderation, it can be a very nice change from chicken, fish, beef, etc. Good Cooking.
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