18 Pork Chop Dinners: Baked, Fried, Smothered and Air Fried

As beef costs show no signs of declining, it's time to give the humble pork chop another look. I had a lot of gritty, overcooked chops growing up, but with gentle cooking, they can be fantastic.

Baked Ranch Pork Chops

I think ranch works so much better as a seasoning than as a dressing, and it's easy to assemble with a few basic dry herbs that keep pretty much forever. Here, they come together in a simple rub.

Parmesan-Crusted Baked Pork Chops

If you've ever had Japanese tonkatsu (or an Iowa pork tenderloin), you know how good pork goes with a little breading. This recipe adds Parmesan for extra flavor.

Andrew Fowler

Parmesan-Crusted Baked Pork Chops

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 4 boneless pork loin chops 1 inch thick, about 1 1/2 lbs total
• 3/4 cup panko breadcrumbs
• 1 tbsp olive oil divided
• 1/3 cup finely grated Parmesan
• 1/2 tsp garlic powder
• 1/2 tsp fine salt
• 1/4 tsp black pepper
• 1/4 cup all-purpose flour
• 1 large egg
• 1 tsp Dijon mustard

Method

 

1. Heat oven to 425°F. Toss panko with 2 teaspoons oil in skillet; toast over medium 3 minutes until pale golden. Cool slightly; add Parmesan and garlic powder. Brush rack over rimmed sheet with remaining oil.
2. Pat chops dry; add salt and pepper. Whisk egg and mustard in shallow bowl; put flour and seasoned crumbs in separate dishes.
3. Lightly flour chops; dip in egg and press into crumbs. Arrange on rack; discard coating ingredients touching raw pork.
4. Bake 18 to 22 minutes until crust golden and thickest meat at least 145°F.
5. Rack-rest at least 3 minutes; lift with thin spatula and serve.

Baked Honey Garlic Pork Chops

Pork has a natural sweetness, so it does well with just a touch of extra sugar. This Asian-inspired glaze adds real character.

Andrew Fowler

Baked Honey Garlic Pork Chops

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 4 boneless pork loin chops 1 inch thick, about 1 1/2 lbs total
• 1 tsp neutral oil
• 1/2 tsp fine salt
• 1/4 tsp black pepper
• 3 tbsp honey
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 3 garlic cloves finely grated
• 2 tbsp water
• 1/2 tsp cornstarch

Method

 

1. Heat oven to 400°F; lightly oil a shallow baking dish. Pat chops dry; season with salt and pepper. Arrange in one layer.
2. Bake 12 minutes. Meanwhile, whisk honey, soy sauce, vinegar, garlic, water, and cornstarch in a small saucepan; simmer 1 to 2 minutes until lightly thickened.
3. Brush half the glaze over chops; bake 5 minutes. Brush with remaining glaze; return to oven.
4. Bake 3 to 8 minutes more until each chop reaches at least 145°F in its thickest part. Remove ready chops individually to avoid overcooking.
5. Rest at least 3 minutes; spoon a little hot baking-dish sauce over pork to serve.

Oven BBQ Pork Chops

Actual barbecue is best for the tougher, fattier cuts of pork, but a lean loin does well with a DIY barbecue sauce. These chops get both a glaze and some barbecue sauce for dipping.

Andrew Fowler

Oven BBQ Pork Chops

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 4 bone-in pork loin chops 1 inch thick, about 2 lbs total
• 1 tsp neutral oil
• 3/4 tsp fine salt
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 cup ketchup
• 1 tbsp unsulfured molasses
• 1 tbsp apple cider vinegar
• 1 tsp yellow mustard
• 1 tsp Worcestershire sauce
• 1/4 tsp garlic powder
• 2 tbsp water

Method

 

1. Heat oven to 425°F. Pat chops dry; rub with oil, salt, paprika, and pepper. Arrange on rack over rimmed sheet; bake 12 minutes.
2. Meanwhile, simmer ketchup, molasses, vinegar, mustard, Worcestershire, garlic powder, and water in small saucepan 4 to 5 minutes. Reserve half in clean serving bowl.
3. Thinly brush chops with cooking sauce; bake 5 minutes. Brush again; bake 3 to 8 minutes until thickest meat at least 145°F.
4. Discard cooking sauce and brush residue touching underdone pork. Rest chops at least 3 minutes.
5. Lightly spoon reserved clean sauce over meat to serve.

Stuffed Baked Pork Chops

I love bread stuffing, and this recipe serves it as it was originally meant to be served — stuffed inside a chunk of meat. Don't overstuff, or you risk bursting the chop.

Andrew Fowler

Stuffed Baked Pork Chops

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 4 bone-in pork loin chops 1 1/2 inches thick, about 3 lbs total
• 1 1/2 cups small dry bread cubes
• 1 1/2 tbsp unsalted butter
• 1/2 small yellow onion finely diced
• 1 celery rib finely diced
• 1/3 cup low-sodium chicken broth
• 1/4 tsp rubbed dried sage
• 1 tsp fine salt divided
• 1/4 tsp black pepper
• 1 tbsp olive oil

Method

 

1. Heat oven to 375°F. Melt butter in skillet; soften onion and celery 5 minutes. Add broth, sage, and 1/4 teaspoon salt; simmer and fold into bread cubes.
2. With small knife, cut deep side pockets in chops, keeping other edges intact. Loosely fill with warm stuffing; secure with wooden toothpicks. Season pork with remaining salt and pepper.
3. Heat oil in large oven-safe skillet; brown chops 2 minutes per side in two batches if needed. Return all in one layer or transfer to baking dish.
4. Bake 20 to 30 minutes until stuffing center reaches 165°F and pork at least 145°F. Check both in thickest chop.
5. Rest at least 3 minutes; remove every toothpick. Spoon hot pan juices beside chops to serve.

Breaded Fried Pork Chops

Being a very lean cut, pork chops fry well without seeming greasy. Serve with the dipping sauce of your choice; something mustard-based would be perfect.

Andrew Fowler

Breaded Fried Pork Chops

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 4 bone-in pork loin chops 3/4 inch thick, about 2 lbs total
• 3/4 tsp fine salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 2 tbsp whole milk
• 1 cup fine plain dry breadcrumbs
• 1 tsp sweet paprika
• 1/2 cup neutral oil

Method

 

1. Pat chops dry; add salt and pepper. Put flour in shallow dish, eggs whisked with milk in another, and breadcrumbs mixed with paprika in a third.
2. Lightly flour chops; dip in egg and press into crumbs. Rack-rest 5 minutes; discard coating ingredients touching raw pork.
3. Heat oil in large skillet over medium to about 350°F. Fry two chops at a time 4 to 5 minutes per side, keeping oil around 325 to 350°F.
4. Check thickest flesh beside bone reaches at least 145°F. Transfer ready chops to clean rack; repeat remaining pair.
5. Rest each at least 3 minutes; serve while coating stays crisp.

Smothered Pork Chops with Onion Gravy

I normally do my gravy separately, but the smothered technique is worth a shot. Be careful not to overcook, as pork chops can tighten up fast.

Andrew Fowler

Smothered Pork Chops with Onion Gravy

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4

Ingredients Method

Ingredients

  

• 4 bone-in pork loin chops 3/4 inch thick, about 1 3/4 lbs total
• 3/4 tsp fine salt divided
• 1/2 tsp black pepper
• 1/4 cup all-purpose flour divided
• 1 tbsp neutral oil
• 1 tbsp unsalted butter
• 2 large yellow onions thinly sliced
• 1 1/2 cups low-sodium chicken broth
• 1 tsp Worcestershire sauce
• 1/4 tsp dried thyme

Method

 

1. Pat chops dry; add 1/2 teaspoon salt and pepper. Lightly dust with 2 tablespoons flour; shake off excess. Discard loose dredging flour touching raw pork.
2. Heat oil in large skillet; sear chops 3 minutes per side until lightly browned. Plate before fully cooked.
3. Add butter and onions; cook over medium 12 to 15 minutes, stirring often, until softened and golden. Stir in remaining clean 2 tablespoons flour 1 minute.
4. Gradually add broth, Worcestershire, thyme, and remaining salt, scraping skillet. Simmer 3 minutes; return chops and juices. Gently cook 5 to 8 minutes until thickest pork at least 145°F.
5. Turn off heat; rest chops in pan at least 3 minutes. Spoon gravy over each serving.

Pan-Seared Pork Chops with Apples

If cartoons are anything to go by, a roasted pig should be served with an apple in its mouth, and it's a classic pairing. Feel free to toss in a glass of Calvados or applejack for an extra apple kick.

Andrew Fowler

Pan-Seared Pork Chops with Apples

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 4 bone-in pork loin chops 1 inch thick, about 2 lbs total
• 3/4 tsp fine salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 firm apples cored and cut into 1/2-inch wedges
• 2 tbsp unsalted butter
• 1/3 cup apple cider
• 2 tsp Dijon mustard
• 1 tsp apple cider vinegar
• 1/4 tsp dried thyme

Method

 

1. Pat chops dry; add salt and pepper. Heat oil in large skillet over medium-high; sear 4 to 6 minutes per side until browned and thickest flesh at least 145°F. Plate.
2. Reduce to medium; add butter and apples. Cook 5 to 6 minutes, turning gently, until softened with browned edges.
3. Whisk cider, mustard, vinegar, and thyme; add to skillet. Simmer 2 to 3 minutes until lightly reduced.
4. Return chops and juices; warm over low 1 minute without hard boiling.
5. After pork rests at least 3 minutes total, serve with apples and small spoonful cider sauce alongside.

Country-Fried Pork Chops

Chicken-fried steak really is just a Texan adaptation of a schnitzel, and the use of pork returns it to its Germanic roots. Still, the Texans knew a good thing when they saw one — the buttermilk gravy is key.

Air Fryer Boneless Pork Chops

An air fryer can be used as an oven just as well as it can as a fryer, so if you've got one, give these a shot. Be sure to leave space for air circulation.

Andrew Fowler

Air Fryer Boneless Pork Chops

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 4 boneless pork loin chops 1 inch thick, about 1 1/2 lbs total
• 2 tsp olive oil
• 3/4 tsp fine salt
• 1/2 tsp sweet paprika
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp black pepper

Method

 

1. Preheat an 8-quart air fryer to 400°F for 3 minutes. Pat chops dry; rub with oil.
2. Mix salt, paprika, cumin, garlic powder, and pepper; coat both sides.
3. Space chops in one layer; air fry 6 minutes, then turn.
4. Cook 5 to 9 minutes more until patchily browned and thickest centers at least 145°F, checking each as it finishes.
5. Rest at least 3 minutes before serving.

Air Fryer Bone-In Pork Chops

I prefer bone-in in pretty much any cut of meat, and pork chops are no exception. They take slightly longer to cook, but deliver so much more flavor.

Andrew Fowler

Air Fryer Bone-In Pork Chops

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 2

Ingredients Method

Ingredients

  

• 2 bone-in pork loin chops 1 inch thick, about 1 lb total
• 1 tsp neutral oil
• 1/2 tsp fine salt
• 1/2 tsp dry mustard
• 1/4 tsp garlic powder
• 1/4 tsp black pepper

Method

 

1. Preheat a 6-quart air fryer to 390°F for 3 minutes. Pat chops dry, including around bones.
2. Rub with oil, salt, mustard, garlic powder, and pepper. Space in one layer.
3. Air fry 7 minutes; turn and cook 6 to 10 minutes more.
4. Check thickest flesh beside bone reaches at least 145°F without probe touching bone.
5. Rest at least 3 minutes; serve one chop per person.

Air Fryer Breaded Pork Chops

There are countless ways to bread, and this breakfast-inspired version uses yogurt as an adhesive and cornflakes for the breading itself. I'd personally go a touch heavier on the mustard.

Andrew Fowler

Air Fryer Breaded Pork Chops

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 4 boneless pork loin chops 3/4 inch thick, about 1 1/4 lbs total
• 1/4 cup plain whole-milk yogurt
• 1 tsp Dijon mustard
• 2 1/2 cups plain cornflakes finely crushed
• 1 tbsp neutral oil divided
• 1/2 tsp fine salt
• 1/2 tsp onion powder
• 1/4 tsp black pepper

Method

 

1. Preheat an 8-quart air fryer to 390°F for 3 minutes. Mix yogurt and mustard in shallow bowl. Separately mix cornflakes, salt, onion powder, pepper, and 2 teaspoons oil.
2. Pat chops dry; thinly coat with yogurt mixture and press into crumbs. Discard coating ingredients touching raw pork.
3. Lightly brush basket with remaining oil; space chops in one layer. Air fry 6 minutes.
4. Gently turn with thin spatula; cook 5 to 8 minutes more until crumbs golden and thickest meat at least 145°F.
5. Rack-rest at least 3 minutes before serving.

Air Fryer BBQ Pork Chops

If you're a fan of South Carolina mustard barbecue, this is your guy. Use half to glaze and the remaining half for a tasty dipping sauce.

Grilled Pork Chops with Chimichurri

Chimichurri is usually associated with steak, but this herby, zesty sauce plays well with pretty much any meat. Resist the urge to spoon the sauce on right away — give the chops a rest so you don't cook the parsley and garlic.

Vietnamese-Style Grilled Lemongrass Pork Chops

Some of my happiest food memories involve sitting on tiny stools streetside in Hanoi, tearing into lemongrass-marinated pork and 10-cent glasses of beer. Fire up the grill, and if you serve this alongside some quick-pickled veggies, all the better.

Grilled Pork Chops and Peaches

If apples work with pork, then why not peaches? It's perfectly fine to use those kinda hard supermarket peaches here — the grill is forgiving.

Andrew Fowler

Grilled Pork Chops and Peaches

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 4 boneless pork loin chops 1 inch thick, about 1 1/2 lbs total
• 3 firm ripe peaches halved and pitted
• 1 tbsp olive oil divided
• 3/4 tsp fine salt
• 1/4 tsp black pepper
• 1 tbsp balsamic vinegar
• 2 tsp honey
• 1/4 tsp dried thyme

Method

 

1. Heat outdoor grill to about 425°F with cooler indirect area; clean grate. Pat chops dry; rub with 2 teaspoons oil and add salt and pepper.
2. Brush peach cut surfaces with remaining oil. Whisk vinegar, honey, and thyme in small bowl.
3. Grill pork 5 to 7 minutes per side until browned and thickest centers at least 145°F. Meanwhile, grill peaches cut-side down 3 to 4 minutes; turn and warm 1 to 2 minutes until just tender.
4. Rest pork at least 3 minutes. Cut peach halves into broad wedges; gently toss with balsamic mixture.
5. Serve chops with warm peaches and small spoonful dressing alongside.

Crockpot Creole Pork Chops

Blade chops are much more marbled, so they do better in a low-and-slow environment. This recipe uses a mere 1/8 tsp of cayenne pepper, but I'd personally double that or add some fresh chilis for contrast.

Crockpot Pork Chops and Sauerkraut

In Germany, where there's pork, sauerkraut isn't far behind. This recipe uses a beer braise with the flavorful blade chop; a good German lager would be most classic, although a wheat beer would work too, or even swap it out for an off-dry Riesling.

Andrew Fowler

Crockpot Pork Chops and Sauerkraut

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Prep Time 25 minutes mins

Cook Time 6 hours hrs 10 minutes mins

Total Time 6 hours hrs 35 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 4 well-marbled bone-in pork blade chops from the shoulder end of the loin 1 inch thick, about 2 1/2 lbs total
• 1 tbsp neutral oil
• 1/4 tsp fine salt
• 1/4 tsp black pepper
• 1 lb Yukon Gold potatoes cut into 1-inch pieces
• 3 cups sauerkraut drained and briefly rinsed
• 1 medium yellow onion thinly sliced
• 1/2 cup mild lager beer
• 1/2 cup low-sodium chicken broth
• 1 tbsp Dijon mustard
• 1/2 tsp caraway seeds

Method

 

1. Pat chops dry; add salt and pepper. Heat oil in skillet; brown in two batches 2 minutes per side.
2. Put potatoes in bottom of 6-quart slow cooker. Toss sauerkraut and onion over them; top with browned chops.
3. Whisk beer, broth, mustard, and caraway; pour around pork. Cover; cook on low 6 hours until potatoes and chops fork-tender. Pork must reach at least 145°F; marbled blade chops often reach 190°F when tender.
4. Carefully lift chops with two wide utensils; rest at least 3 minutes. Gently stir potatoes and sauerkraut through juices.
5. Serve each chop with potatoes, sauerkraut, and small spoonful hot liquid.