Bone-In Pork Chops | Recipe | Budget Friendly

To me, there are few things quite as satifsying as a juicy, flavorful pork chop.  My mom is the Queen of pork chops.  Well, if I stop to think about it, she's the Queen of the kitchen.  Everything she cooks is amazing.  But her pork chops, especially, have always held a special place in my heart and in my stomach.

This is the first pork chop recipe my mom ever taught me and one of the simplest I know.  If you follow these instructions exactly, you should yield moist, delicious chops.

Mr. Stranded was sweet enough to help me with pictures again today.  He captured most steps, but oops!  We missed a few.  That's what happens when I talk, talk, talk!  So please read all the instructions below before trying this recipe.



Bring pork chops to room temperature. Crush some garlic and rub garlic clove on both sides of meat.  Set garlic aside.  Season both sides of pork chops with salt and pepper.


 Dredge pork chops in bread crumbs.


Heat olive oil in a medium non-stick skillet over Medium-High heat.  Brown chops on both sides, approximately 1-2 minutes per side.


Reduce heat to Medium-Low.  Add crushed garlic and rosemary to the pan.  Add just enough water to cover the bottom of the pan.  Pour wine over chops.  Cover pan with a lid.  Let cook until tender.  Thinner chops will be done in 20 minutes.  Thicker chops, about an hour.  Test occasionally, pricking chop with a fork.  If the fork goes in and out with no difficulty, it's done.  Mash garlic cloves with the back of a spoon.  Increase heat to High and bring liquid to a rapid boil until reduced and slightly thick. 
Remove to serving plate and drizzle sauce over pork chops.




Serve with some sauerkraut, fried potatoes and a baked apple.









SAUKERKRAUT TIP: Grate a Granny Smith apple into the kraut to give a slightly sweet flavor.

BAKED APPLE: Core apples and put in the microwave for 5-10 minutes, depending on microwave strength.  I like mine plain, but you can add butter, cinnamon, brown sugar or raisins.

FRIED POTATOES: Not the healthiest, but amazing.  Click here for recipe.

Bone-In Pork Chop Recipe
Yields: 3 pork chops

3 bone-in pork chops, approx 1 inch thick
1/3 c plain bread crumbs
3 cloves garlic, crushed
2 Tbsp olive oil
1 sprig rosemary
water, room temperature
1/4 c white wine, room temperature
Salt and Pepper

1. Let chops rest at room temperature for approx 30 min
2. Crush garlic and rub on both sides of chops.  Set garlic aside.
3. Season chops, on both sides, with salt and pepper
4. Dredge chops in bread crumbs.  Discard any excess bread crumbs.
5. Heat olive oil over Medium-High heat and brown chops, on both sides, approximately 1-2 minutes per side, no more or they will become dry
6. Reduce heat to Medium-Low.  Add just enough water to cover the bottom of the pan.  Add garlic cloves and rosemary.  Pour wine over pork chops.  Cover tightly with a lid.  Cook until tender, testing occasionally with a fork.  If the fork goes into and out of the chop easily, it's done.  Thinner chops will be done in 20 minute.  Thicker chops could take up to 1 hour.
7. Mash garlic cloves with the back of a spoon.  Increase heat to High and bring liquid to a boil.  Reduce liquid until slightly thickened.  Remove from heat.  Transfer chops to a serving platter.  Spoon sauce over pork chops

A few pointers, not only with pork, but meat in general.
  • Try to bring meat to room temperature. Meat will be tougher if cooked straight from the fridge. (This does not apply for poultry. Given the bacteria in poultry, it's safer to keep it in the fridge until ready to cook.)
  • Never add cold liquids to hot meat. It will cause the meat to constrict and become tough. Let liquids sit at room temperature before adding or give it a quick zap in the microwave to take the chill out.
  • Cooking pork at a low temperature with a lid on will help the pork stay moist. Don't forget the lid or you'll wind up with a hockey puck.
  • Always allow meat to rest after cooking to reabsorb its juices. The reason for this? You guessed it. Reabsorbing juices helps keep the meat moist.

2 comments:

Catherine said... [Reply]

I like the tips you give on keeping meat tender.

Marie said... [Reply]

Made this tonight and it was awesome! So juicy and tender and I loved that it made a nice sauce to spoon over it! Thanks for sharing!