I love finding simple ways to make dinner special, especially when it involves pork chops. They are incredibly versatile and cook up quickly, making them perfect for any day of the week.
Today, I’m excited to share two of my favorite pork chop recipes that I think you’ll really appreciate. These dishes bring fantastic taste to your table without a lot of fuss.
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Flavorful Herb Crusted Pork Chops
These pork chops are coated in a fresh, aromatic herb crust and baked until perfectly juicy. It’s an easy way to prepare a family meal that feels special without extra effort.
Key Ingredients & Tips for Herb Pork Chops
- Use Fresh Herbs: Fresh rosemary, thyme, and parsley make a big impact on the final taste. Dried herbs work, but fresh is better here.
- Pat Chops Dry: Removing extra moisture helps the crust stick better and allows the pork to brown nicely.
- Don’t Overcook: Pork chops can dry out fast. Use a meat thermometer to ensure they reach 145°F (63°C) for the best texture.
What You Need for Herb Crusted Pork Chops
- 4 bone-in or boneless pork chops (about 1-inch thick)
- 2 tablespoons olive oil
- 1/2 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
⏱️ Time: 30 minutes🍽️ Yields: 4 servings
How to Make Herb Crusted Pork Chops
Step 1: Prep and Mix Herbs
Preheat your oven to 400°F (200°C). In a shallow dish, combine the panko breadcrumbs, chopped parsley, rosemary, thyme, garlic powder, salt, and pepper. Mix everything well until the herbs are evenly distributed.
Step 2: Coat the Pork Chops
Pat the pork chops dry with paper towels. Brush each side of the chops lightly with olive oil. Then, press each chop firmly into the herb breadcrumb mixture, making sure both sides are fully coated.
Step 3: Bake Until Done
Place the coated pork chops on a baking sheet. Bake for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Let them rest for a few minutes before serving.
📝 Final Note
For a crispier crust, you can pan-sear the chops for 2-3 minutes per side before baking. This adds a nice golden finish.
Simple Italian Pork Chops with Marinara
These Italian pork chops are cooked gently in a rich marinara sauce, making them tender and full of classic flavors. Serve them with pasta or a side of crusty bread for a satisfying meal.
Key Ingredients & Tips for Italian Pork Chops
- Quality Marinara: A good store-bought marinara sauce can save you time and still provide excellent taste. Choose one you love.
- Brown the Chops First: Searing the pork chops before adding the sauce adds a layer of depth and flavor to the entire dish.
- Low and Slow Simmer: Let the pork chops simmer gently in the sauce. This helps them become very tender and absorb all the wonderful Italian tastes.
What You Need for Italian Pork Chops
- 4 boneless pork chops (about 1-inch thick)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 cup marinara sauce (store-bought or homemade)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil, for garnish (optional)
- Grated Parmesan cheese, for serving (optional)
⏱️ Time: 40 minutes🍽️ Yields: 4 servings
How to Make Italian Pork Chops
Step 1: Brown the Pork Chops
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season pork chops with salt and pepper. Sear the chops for 2-3 minutes per side until nicely browned. Remove them from the pan and set aside.
Step 2: Build the Marinara Sauce
In the same pan, add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Pour in the crushed tomatoes, marinara sauce, and Italian seasoning. Stir to combine.
Step 3: Simmer and Finish
Return the browned pork chops to the skillet, nestling them into the sauce. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the pork chops are tender and cooked through (145°F / 63°C).
📝 Final Note
For a richer sauce, you can add a splash of red wine with the tomatoes and let it reduce for a few minutes before adding the pork.