Pork Chops And What You Can Do With Them

Fortunately chops are still relatively cheap to buy and most of the recipes using them only take a half-hour at most. All these recipes are for 4 people but adjust the amounts to suit the numbers. I can only manage one pork chop myself. Here we offer a trio of pork chop variants to try.

The basic ingredient is of course the pork chop:-

 4 * 1/2-inch-thick rib pork chops with the bone preferably left in although I’ve seen them without. I leave the fat on just for extra flavour but don’t be concerned if this has been removed as it just becomes a pork steak.  If you are cooking in a sauce as with the recipe for a leek and mushroom sauce you may have a slightly soft fat layer. I think this can be removed under the circumstances otherwise make sure this is well fried.

Pork Chops Au Poivre

Pork chops are turned into something a bit special when they become crusted with a salt and peppercorn dressing. They are extremely delicious when pan fried in a skillet or pan. The brandy or sherry infused cream just adds to the richness. Best served with roast potatoes or a mash of potato and some green vegetables like broccoli or thin beans. I think runner beans are great here too.

For 4 people. Preparation takes about 20 minutes although expect 25 in honesty.

Ingredients

• 2 tablespoons vegetable or olive oil for frying. (Can use cooking spray to reduce oil content if needs be).
• 1/4 cup medium-dry (amontillado) or cream Sherry or a slightly smaller amount of cognac which is traditional.
• (optional) 1 medium shallot – finely minced or sliced
• 1/3 cup double cream (heavy cream) or sour cream which can be reduced fat if you want to save that waistline of yours!
• 1 tablespoon black peppercorns
• 1 teaspoon salt

Preparation

1. Crush the peppercorns by gently pounding once or twice in a mortar. Add a ¼ tsp of salt to this mix.
2. Pat chops dry with a paper towel and sprinkle both sides evenly with the peppercorn mix.  Rub and press to get the mix to stick to the sides of the chops.  
3. Heat 1 tablespoon of oil in a wide 12-inch heavy frying pan or skillet over moderate heat until hot but not smoking.
4. Cook just 2 chops per session, turning over once, until browned and hopefully glistening, and just cooked through. This takes 4 to 6 minutes total.
5. Transfer to a plate and wipe the pan down.
6. Cook remaining 2 chops in remaining tablespoon of oil in the same manner, transferring to plate.
7. Leave the pan with the fat residue in it for the sauce.
8. Reduce the heat for the sauce. Add the shallot and start gently frying with some stirring for a minute until it is looking translucent. For some the shallot is not always needed but it does add flavour like onion gravy
9. Add the booze (sherry, brandy etc.) and gently boil to let it reduce by half. Scrape any brown bits away but with the shallot. It takes about 3 minutes for a good reduction.
10. Remove the pan or skillet off the heat. Add the cream and if there are any meat sauces left, just stir those in too. It might need a boil if the sauce is too thin because it will thicken with the heat. Add a small pinch of salt if needed.
11. Serve with the pork chops.

Pork Chops With Leeks And Mushrooms

Serve with beans, mash or boiled potatoes. It is excellent comfort food.

Ingredients

• About 2 tablespoons of vegetable oil
• 1 small onion or a couple of shallots which are finely sliced
• 1 medium sized leek – sliced
• 160g chestnut mushrooms although white are also good, make sure these are sliced too.
• 1 glass of white wine
• 150ml of heavy cream (double cream) or for the healthier, some crème fraiche
• 1 heaped tsp Dijon mustard
• Salt and pepper
• Chopped tarragon – as much as can be stripped off a stem which is usually a handful. I find I cannot grow enough to satisfy my craven pork chop needs.

Preparation

1. Heat the about 1 tablespoon of oil in a 12-inch skillet or pan and brown the pork chops on both sides. Remove from the pan and keep for later. It takes about 6 minutes max. on both sides.
2. Add the sliced onion to the juices  and fat in the pan. Fry these for a few minutes on a medium heat until they look golden and almost melted. Add the sliced mushrooms and leek.
3. Cook for 10 minutes. If you have a lidded pan, just cover it other wise I use a wok lid which never seems to fit exactly (never mind). Check both mushrooms, leek and onion are browning but not charring.
4. Add the white wine and turn the heat up.
5. Simmer until the sauce thickens. Takes about 3 to 5 minutes.
6. Add the cream, tarragon, mustard, salt and pepper.
7. Keep simmering and then put the pork chops back in the pan. If you have enough sauce, just let them bathe in it.
8. Place the lid back on and keep cooking for between 6 and 10 minutes. Check the chops are cooked through. 
9. Season to taste.

Pork Chops with Thyme, Fruity Spiced Onion Sauce, Fine Green Beans, and Sauteed Potato Cubes

There’s something comforting and deeply satisfying about a well-prepared pork chop dinner. It’s a classic dish that first made its appearance in series one of Masterchef UK. It can be elevated with just the right combination of flavours and textures. In this recipe, the contestant Samantha took some succulent pork chops and paired them with fragrant soft thyme leaves, a delightful fruity spiced onion sauce, tender fine green beans, and crispy fried potato cubes. It was a star dish. The onion sauce especially was that star on this plate. John Torode who judges the dishes with Greg Wallis was adamant this sauce would be replacing cranberry sauce at his Christmas Turkey dinner.

Ingredients

• 4 pork chops (bone-in or boneless, whichever you prefer)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves, chopped

Preparation

1. Start by seasoning your pork chops generously with salt and pepper on both sides. This is crucial for building flavour.
2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops to the skillet. Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. Make sure not to overcrowd the skillet; you may need to cook the chops in batches depending on the size of your pan.
3. In the last minute of cooking, add minced garlic and chopped thyme leaves to the skillet. Allow them to infuse their flavors into the pork chops. Remove the chops from the skillet and set them aside, covered with foil to keep warm.

Next up, let’s prepare the fruity spiced onion sauce. This sauce adds a beautiful depth of flavor to the dish and complements the pork chops perfectly.

Ingredients

• 2 onions, thinly sliced
• 2 tablespoons butter
• 1/4 cup chicken or vegetable broth
• 1/4 cup apple cider vinegar
• 1/4 cup red wine, sherry or port
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste

Preparation

1. In the same skillet you used for the pork chops, melt the butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 10-15 minutes.
2. Once the onions are caramelized, add the chicken or vegetable broth to deglaze the skillet, scraping up any browned bits from the bottom. This adds flavor to the sauce.
3. Stir in the apple cider vinegar, alcohol (port, sherry etc.), brown sugar, ground cinnamon, and ground nutmeg. Allow the sauce to simmer for another 5-10 minutes, or until it has thickened. It doesn’t want to be watery. Season with salt and pepper to taste.

While the sauce is simmering, let’s prepare the fine green beans. This simple side dish adds a pop of color and freshness to the plate.

Ingredients

• 1 pound fine green beans, trimmed
• Salt, to taste

Preparation

1. Bring a pot of salted water to a boil. Add the trimmed green beans to the pot and cook for 3-4 minutes, or until they are tender-crisp.
2. Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process and preserve their vibrant green color.
3. Once cooled, drain the green beans again and set them aside until ready to serve.

Lastly, let’s prepare the fried potato cubes. These crispy potatoes add a wonderful crunch to the dish and are sure to be a hit with your dinner guests.

Ingredients

• 2 large potatoes, peeled and diced into 1/2 inch or 2cm cubes
• thyme leaves
• Salt and pepper, to taste
• Butter and oil oil, for sautéeing

Preparation

1. Heat butter/vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the diced potatoes to the skillet in a single layer. Sauté the potatoes, stirring occasionally, add the thyme leaves. Fry until the potato cubes are golden brown and just crispy on all sides, about 10-15 minutes.
2. Once the potatoes are cooked, use a slotted spoon to transfer them to a paper towel-lined plate to drain any excess oil. Season with salt and pepper to taste.

Now that all the components of the dish are ready, it’s time to plate up! Start by placing a pork chop on each plate, then spoon the fruity spiced onion sauce over the top. Arrange a serving of fine green beans and sautéed potato alongside the pork chops. Garnish with additional fresh thyme leaves if desired, and serve immediately.

A few other ideas would be to have your pork chop with pommes Anna, a white wine sauce, braised vegetables such as cabbage or shallots. If you have the herbs such as sage, rosemary and thyme, just add to the cooking fat of the chop towards the end and then garnish because it does add extra herbal flavour. This was a dish that James from Bristol put together to get him over the line in the Invention test of Series 4 episode 1. It was extremely well received (he did go on to win the competition)! Rhys in the same episode added instead a chocolate and juniper sauce, swede mash with braised shallot. The chocolate juniper sauce simply does not work but it’s a nice try. There must be a dish out there that could accommodate such a flavour combination.