Our 27 Favorite Pork Chop Recipes (2024)

Whether you're in the mood for a classic pan-fried pork chop or something a little more creative (we're looking at you, air fryer), we've got you covered. From recipes for how to cook sweet and savory glazed pork chops to breaded cutlets and beyond, our collection of pork chop recipes has something for every taste and occasion. Why wait any longer? You're just a few clicks away from discovering your new favorite pork chop recipe.

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Pork Chops with Sherry Pan Sauce with Ras Al Hanout

Dry sherry lends an oxidized, nutty complexity to this pan sauce. Sweetened with fresh orange juice and dried fruit, it's perfect with pork chops. The technique here relies on rendering fat from the meat, setting it aside, and using that fat to bloom beautifully complex ras al hanout in the pan before deglazing it with sherry to incorporate every bit of flavor into the final sauce.

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02of 27

Panko-Breaded Pork Chops

The large flakes of Japanese panko breadcrumbs give these pork chops a rough, crunchy texture. Here, chef Gale Gand mixes them with chopped sage and grated Parmesan for an extra flavorful breading.

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03of 27

Grilled Pork Chops with Burst Blueberry Sauce

Blueberries are used for a sweet spin here. They're blended with shallots, thyme, and chipotles in adobo to create a sticky sauce that showcases the floral notes of the fruit, while red wine and balsamic vinegar add a tart backbone that brings the flavors into focus.

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04of 27

Pork Chops with Sunflower Seed Gremolata

To jazz up his juicy pork chops, F&W culinary director at large Justin Chapple tops them with a crunchy, bright gremolata made from a quick mix of sunflower seeds, parsley, garlic, and lemon.

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05of 27

Grilled Pork Chops with Honey Garlic Glaze

A simple glaze made of sticky-sweet honey, savory soy sauce, and fresh garlic drenches each perfectly grilled pork chop in this recipe from chef Ludo Lefebvre. For the most evenly cooked pork, with delicious char and grill marks, Lefebvre instructs flipping the pork frequently over high heat for the first several minutes of cooking, then finishing the meat on lower heat.

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06of 27

Air Fryer Pork Chops with Maple-Soy Glaze

Brushing these pork chops with a maple syrup-soy sauce mixture before cooking them in the air fryer results in some delicious charring around the edges. Homemade, vibrant pickled red onions top the finished chops — feel free to use store-bought if you'd like to save time.

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07of 27

Sweet and Savory Grilled Pork Chops

The fragrant marinade for these pork chops both infuses the meat with tons of flavor and ensures that the rib-cut chops, which already have slightly more fat than a center-cut chop, remain tender and moist on the grill. The sugar in the marinade helps to create a beautiful dark golden brown crust with areas of light charring.

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08of 27

Herb-Basted Pork Chops

Hot pan drippings and melted butter tease the essential oils out of rosemary, thyme, and sage, creating rich juices for basting pork chops during the final minutes of cooking. Thai chiles add heat to the dish; to dial back the spiciness, cut a slit in the chiles instead of halving them. Serve over mashed or roasted potatoes to help sop up the flavorful juices.

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09of 27

Balsamic Pork Chops

Balsamic vinegar simmers with caramelized onions to create a velvety sweet and sour sauce for pork chops. Pounded to tenderize rather than flatten, the pork is seasoned boldly with black pepper before crisping in a skillet. Quick enough to pull off on a weeknight, this main course will impress guests, too.

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10of 27

Milk-Braised Pork Chops with Mashed Potatoes and Gravy

Braising pork in milk, a method that The Purple Pig chef Jimmy Bannos Jr. learned while cooking in Florence, results in super-tender meat and an incredibly rich and flavorful gravy. Although the dish is rooted in Tuscan tradition, Bannos adds an American comfort-food spin by serving it with mashed potatoes.

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Smothered Pork Chops

This creamy take on a pork chop is the perfect weeknight dish. Sweet smoked paprika imparts a smoky, bacon-like note to these saucy, smothered pork chops.

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Cocoa and Chile-Rubbed Pork Chops

Chef Tim Love rubs meat with a bit of sugar to help brown it but finishes the dish over low heat so the sugar doesn't char the outside. Here, he coats pork chops with cocoa and chile powders for a rub that's like a deconstructed version of Mexican mole sauce.

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13of 27

Pork Chops with Apple, Fennel, and Sage

Boneless, thin-cut pork chops can be fully cooked in three minutes, a fraction of the time it takes to cook thicker chops. Here, the meat is combined with a few distinctly autumnal ingredients: sage, apple, and hard cider.

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14of 27

Juniper-Brined Double-Cut Pork Chops

Before cooking the locally raised Berkshire pork they sold at their butcher shop, Jessica and Joshua Applestone like to brine it for a few hours in a mixture of juniper berries, orange zest, and peppercorns to help season the meat and keep it juicy. They recommend cooking it simply with a sprig of rosemary. "Salt, pepper, and flame is all you need. Why lose the beauty of the meat by adding more?" Jessica says.

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15of 27

Spice-Roasted Pork Tenderloin

A quick spice mix seasoning and trip to the oven are all it takes to make this easy roast pork tenderloin recipe. The tenderloins are ready in under an hour, making them the perfect candidate for both weekend and weeknight meals.

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16of 27

Seaweed-Dusted Pork Chops with Quick-Pickled Carrots

Chef Daniel Patterson uses ground, dried seaweed as a rub to coat thick pork chops before pan-roasting them. This is a simplified version of his original dish, in which he cooked seaweed with garam masala and soy sauce then dehydrated and ground it.

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17of 27

Blackened Skillet Pork Chops with Beans and Spinach

The wet blackening spice blend adds a punch of flavor with fresh ginger, garlic, and lime juice and is best rubbed on meat or fish, which is then pan-fried. But what makes a spice mix great? We asked Meherwan Irani, chef and founder of the spice retailer Spicewalla, for advice. His first tip? For the best flavor, make your own blend from scratch.

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18of 27

Butter-Basted Sous Vide Pork Chops with Fennel and Coriander

One of the best ways to ensure pork chops don't come out dry and leathery is to use the sous vide method of cooking, which guarantees juicy, tender meat. These pork chops are seasoned with crushed fennel and coriander seeds, then finished in a hot skillet with butter, sage, garlic, and shallot. Spooning the flavorful butter over the chop as it sears infuses it with maximum deliciousness.

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19of 27

Pork Chops in Sage Butter with Beet Puree and Swiss Chard

The vibrant magenta beet puree that accompanies these luscious pork chops is made from almost equal parts beets and creamy Yukon Gold potatoes. Make this for an impressive and easy weeknight dinner.

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Grilled Pork Chops with Anchovies and Swiss Chard

Most tasters couldn't detect anchovies in the marinade for the pork and were pleasantly surprised to learn that they actually liked the hint of pungent saltiness. Let the chops marinate at room temperature for 30 minutes, which yields juicier meat after grilling.

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21of 27

Chicken-Fried Pork Chops

Chef Jonathon Sawyer believes that you can chicken-fry lots of things, like these pork chops: He dips boneless chops in a buttermilk mixture, dredges them in seasoned flour, then fries them until they’re crisp and juicy.

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Adobo Pork Chops

TV chef Marcela Valladolid has a simple and tasty preparation for grilled pork chops: She rubs and bastes them with a smoky sauce made from dried chiles and chicken broth. For a next-level meal, this dish pairs well with a medium-bodied, red-berried Italian red wine.

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23of 27

Pork Chops with Three-Apple Slaw

For his zippy version of coleslaw, Justin Chapple swaps the cabbage for a mix ofsweet and tart apples — Gala, Honeycrisp, and Granny Smith — and then tosses them with a creamy, Tabasco-laced dressing. It's as delicious as it is beautiful.

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Caribbean Jerk Pork Chops

Rubbing a vibrant jerk paste on chops before a quick 20 minutes on the grill gives them an incredibly good, peppery heat. This dish is an easy weeknight win.

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Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise

It’s not a trick of molecular gastronomy that produces the shatteringly crisp crust on these butter-fried pork chops. The secret? Dried potato flakes, aka instant mashed potatoes. The flakes, made from dehydrated cooked potatoes, are a great gluten-free substitute for breadcrumbs. Be sure to look for hot cherry peppers, not sweet ones, to give the mayo-based sauce some kick.

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26of 27

Pork Chop au Poivre with Red Wine–Shallot Sauce

Steak who? This bone-in pork chop riff on the classic French au poivre preparation is so good, we may never go back to beef. Using a blend of peppercorns, not just classic black, adds notes of floral and vegetal spice to this simple dish.

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Pork Chops with Cherry-Miso Mostarda

Justin Chapple adds a bit of umami-rich miso to a cherry mostarda to amp up the flavor, creating a perfect condiment for juicy pork chops. To make this dish even easier, you can prepare the cherry-miso mostarda up to five days ahead.

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