Easy Pork Chop Recipes

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Here are three quick and easy delicious recipes for pork chops including Baked Pork Chops with Parmigiano, Apple-Stuffed Pork Chops and Pork Chops with Balsamic Vinegar.

Baked Pork Chops with Parmigiano

A light coating of Panko bread crumbs and grated Parmigiano Reggiano cheese give pork chops a delicious burst of flavor in this simple and quick recipe.

Serves 4

  • 1/3 cup Panko bread crumbs
  • 1/3 cup freshly-grated Parmigiano Reggiano cheese
  • 1 tablespoon dried basil
  • 1 teaspoon lemon zest
  • 1/3 cup all-purpose flour
  • 1 large egg
  • 4 pork loin chops (about 6-ounces each)
  • 1 tablespoon olive oil

  1. Preheat oven to 425 degrees F. Stir together the Panko, cheese, basil, and lemon zest in a shallow dish or plate. Beat the egg lightly in a medium bowl. Place the flour in a shallow dish or on a plate and season it with salt and pepper.
  2. Dredge each pork chop in the flour, shaking off any excess; dip the chops in the beaten egg, then dredge them in the breadcrumbs.
  3. Heat the oil over medium-high heat in a large oven-safe sauté pan. Sear the pork chops until they're golden brown on each side, about a minute on each side. Place sauté pan in the oven and cook until pork chops register 160 degrees F on a meat thermometer, 10 to 12 minutes.

>>Buttermilk Brined Pork Chops recipe

Apple-Stuffed Pork Chops

Chopped pears and other dried fruits will also work well in this recipe.

Serves 6

  • 6 pork loin chops (about 6-ounces each)
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped apple
  • 1/2 cup golden raisins
  • 1/4 cup apple cider
  • 1/2 cup bread crumbs
  • 1 tablespoon brown sugar
  • 1/2 cup apricot preserves, divided

  1. Heat oven to 325 degrees F. Cut a deep horizontal pocket in each pork chop. Melt the butter in a medium sauté pan over medium-high heat; add the onion, apple, and raisins and cook until they begin to soften, about 2 minutes; add the apple cider, using a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Cook until the cider is almost evaporated; stir in the breadcrumbs, brown sugar, and half of the apricot preserves, stirring until the preserves melt. Remove from heat and let stuffing cool.
  2. Fill the pocket in each pork chop with about 1/4 cup of the stuffing. Place the filled pork chops on a baking sheet or in a shallow baking dish. Cover tightly with foil and bake for 25 minutes. Remove the foil and brush the pork chops with the remaining apricot preserves and bake for 10 to 15 minutes more, or until the pork chops register 160 degrees F.

>>Mushroom-Stuffed Pork Chops recipe

Pork Chops with Balsamic Vinegar

Balsamic vinegar adds a delicious tart-sweetness to sautéed pork chops in this quick and simple dish.

Serves 4


  • 4 pork loin chops
  • 1 tablespoon olive oil
  • 1/2 cup chicken stock
  • 1/4 cup balsamic vinegar
  • 1 tablespoon butter

  1. Season pork chops generously with salt and pepper. Heat oil in a large sauté pan over medium-high heat; add pork chops and cook until golden brown, about 5 minutes. Flip the chops and cook for an additional 3 to 5 minutes on the other side.
  2. Remove the pork chops from the pan and set them aside; cover them with foil to keep them warm.  Reduce the heat to medium and add chicken stock and vinegar. Use a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Cook the sauce until it thickens, about 1 minute; stir in the butter and serve with the pork chops.