Oh, those busy weeknights when you need dinner on the table fast! If you’re staring at a pack of pork chops wondering what to make, you’ve come to the right place. We’ve gathered 20 quick and easy recipes that transform this simple cut into delicious, satisfying meals the whole family will love. Get ready to find your new favorite go-to dinner!
Garlic Butter Pork Chops with Roasted Vegetables
Haven’t we all had those evenings where we want something delicious but don’t want to spend hours in the kitchen? I whipped up these garlic butter pork chops last Tuesday when my neighbor unexpectedly stopped by, and let me tell you—they were such a hit that I’ve made them twice since. This one-pan wonder gives you perfectly juicy pork chops and caramelized roasted vegetables with minimal cleanup, which is my kind of weeknight dinner.
Ingredients
– 4 boneless pork chops, about 1-inch thick
– 1 pound of baby potatoes, halved
– 2 cups of broccoli florets
– 1 large red bell pepper, sliced into strips
– 4 cloves of garlic, minced
– 4 tablespoons of unsalted butter
– 2 tablespoons of olive oil
– 1 teaspoon of dried thyme
– A big pinch of salt and freshly ground black pepper
– A splash of chicken broth (about ¼ cup)
– A squeeze of fresh lemon juice
Instructions
1. Preheat your oven to 400°F.
2. Pat the pork chops completely dry with paper towels—this helps them get a nice sear instead of steaming.
3. Season both sides of the pork chops generously with salt, pepper, and dried thyme.
4. Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
5. Place the pork chops in the skillet and sear for 3 minutes without moving them to develop a golden-brown crust.
6. Flip the pork chops and sear the other side for another 3 minutes.
7. Remove the pork chops from the skillet and set them aside on a plate.
8. Add the halved baby potatoes to the same skillet and toss them in the pan drippings.
9. Roast the potatoes in the preheated oven for 10 minutes.
10. Remove the skillet from the oven and add the broccoli florets and sliced red bell pepper.
11. Return the skillet to the oven and roast for another 10 minutes until the vegetables are tender and slightly charred at the edges.
12. Push the vegetables to one side of the skillet and place the seared pork chops back in.
13. Top each pork chop with a tablespoon of butter and the minced garlic.
14. Pour the chicken broth into the skillet around the pork chops.
15. Roast everything together for 8–10 minutes, or until the pork chops reach an internal temperature of 145°F—this ensures they stay juicy and safe to eat.
16. Remove the skillet from the oven and drizzle fresh lemon juice over the pork chops and vegetables.
17. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
What I love most is how the garlic butter melts into the pork, creating a rich, savory sauce that coats the crispy-edged vegetables. The pork stays incredibly tender, while the broccoli and peppers add a sweet, roasted depth—serve it straight from the skillet with crusty bread to soak up every last bit of that delicious pan sauce.
Pan-Seared Pork Chops with Apple Compote
Nothing beats that moment when the savory aroma of searing pork chops fills my kitchen, especially on crisp autumn evenings when I’m craving something comforting yet elegant. Growing up, my grandma always paired pork with apples from her backyard tree, and this pan-seared pork chops with apple compote recipe is my modern twist on her classic combination that never fails to impress my family during weeknight dinners.
Ingredients
– 2 thick-cut bone-in pork chops (about 1 inch thick)
– A generous sprinkle of kosher salt and freshly ground black pepper
– 1 tablespoon of olive oil
– 1 large apple, cored and chopped into small pieces
– 2 tablespoons of brown sugar
– A splash of apple cider vinegar
– ¼ cup of water
– A pinch of cinnamon
Instructions
1. Pat the pork chops completely dry with paper towels on both sides—this is my secret for getting that perfect sear without steaming.
2. Season both sides of the pork chops generously with kosher salt and freshly ground black pepper.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the pork chops in the hot skillet and sear without moving them for 4-5 minutes until a golden-brown crust forms.
5. Flip the pork chops and cook for another 4-5 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
6. Transfer the pork chops to a plate and let them rest for 5 minutes—this keeps them juicy instead of drying out.
7. In the same skillet, add the chopped apple, 2 tablespoons of brown sugar, a splash of apple cider vinegar, ¼ cup of water, and a pinch of cinnamon.
8. Cook the apple mixture over medium heat, stirring frequently, for 6-8 minutes until the apples soften and the liquid thickens into a syrupy compote.
9. Spoon the warm apple compote over the rested pork chops before serving.
Golden-brown pork chops topped with that sweet-tart apple compote create the most wonderful contrast of textures and flavors. I love serving this over creamy mashed potatoes to soak up all the delicious pan juices, or sometimes I’ll slice the pork and pile it onto crusty bread for an incredible sandwich the next day.
Baked Parmesan Crusted Pork Chops
You know those nights when you want something fancy-feeling but don’t have hours to spend in the kitchen? That’s exactly why these baked parmesan crusted pork chops have become my weeknight hero. I first made them when my friend Sarah came over last minute, and now she requests them every time!
Ingredients
– 4 boneless pork chops, about 1-inch thick
– A good glug of olive oil (about 2 tablespoons)
– 1 cup of panko breadcrumbs
– 1/2 cup of grated parmesan cheese
– 2 cloves of garlic, minced
– A couple of teaspoons of Italian seasoning
– A generous pinch of salt and black pepper
– 1 large egg
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the pork chops completely dry with paper towels – this helps the coating stick better.
3. In one shallow bowl, beat the egg until smooth.
4. In another bowl, mix together the panko, parmesan, minced garlic, Italian seasoning, salt, and pepper.
5. Dip each pork chop into the egg, making sure both sides are fully coated.
6. Press the pork chops firmly into the breadcrumb mixture, coating both sides evenly.
7. Place the coated pork chops on your prepared baking sheet.
8. Drizzle the olive oil evenly over the top of each pork chop.
9. Bake for 18-22 minutes, until the crust is golden brown and the internal temperature reaches 145°F.
10. Let the pork chops rest for 5 minutes before serving – this keeps them juicy.
Now that golden, crispy crust gives way to the most tender pork inside. I love serving these with roasted asparagus or over a bed of creamy polenta – the parmesan flavor pairs beautifully with both!
One-Pot Pork Chop and Rice Casserole
Craving something cozy that doesn’t dirty every pan in the kitchen? This one-pot pork chop and rice casserole has been my go-to comfort meal for years, especially on those busy weeknights when I want maximum flavor with minimal cleanup. I first discovered this recipe when my cousin visited and demanded a “real dinner” instead of our usual takeout rotation.
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– 1 cup long-grain white rice
– 2 cups chicken broth
– 1 medium yellow onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– ½ teaspoon dried thyme
– A generous pinch of salt and black pepper
– A splash of Worcestershire sauce
– A couple of fresh parsley sprigs for garnish
Instructions
1. Pat the pork chops completely dry with paper towels and season both sides with salt, pepper, and paprika.
2. Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the pork chops for 3 minutes per side until they develop a golden-brown crust, then transfer them to a plate.
4. Add chopped onion to the same skillet and cook for 4 minutes until softened and translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Pour in the rice and toast it for 2 minutes, stirring constantly until the grains turn slightly opaque.
7. Add chicken broth, Worcestershire sauce, and dried thyme, scraping up any browned bits from the bottom of the skillet.
8. Return the pork chops to the skillet, nestling them into the rice mixture.
9. Bring everything to a boil, then cover the skillet tightly with a lid or aluminum foil.
10. Transfer the skillet to a preheated 375°F oven and bake for 25 minutes until the rice has absorbed all the liquid.
11. Remove from oven and let rest covered for 5 minutes to allow the rice to finish steaming.
12. Fluff the rice with a fork and garnish with chopped fresh parsley before serving.
Get ready for the most tender pork chops you’ve ever tasted, with the rice absorbing all those incredible pan juices. The texture is perfectly creamy without being mushy, and the flavors meld together in a way that makes this taste like it simmered for hours. I love serving this straight from the skillet with a simple green salad for the ultimate comfort food experience.
Slow Cooker Brown Sugar Pork Chops
Browning these pork chops first makes all the difference—it creates that beautiful crust that locks in juices and adds so much flavor. I actually learned this trick from my grandma, who swore by searing meat before slow cooking, and now I never skip this step. Trust me, the extra few minutes are totally worth it when you taste how tender and flavorful these pork chops turn out.
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– 1/2 cup of brown sugar, packed
– 1/4 cup of soy sauce
– 1/4 cup of ketchup
– 2 tablespoons of apple cider vinegar
– 1 tablespoon of minced garlic
– 1 teaspoon of smoked paprika
– A good pinch of salt and black pepper
– 1 tablespoon of olive oil
– 1/2 cup of chicken broth
Instructions
1. Pat the pork chops completely dry with paper towels—this helps them brown better without steaming.
2. Season both sides of the pork chops generously with salt and black pepper.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the pork chops in the hot skillet and sear for 3 minutes per side until they develop a golden-brown crust.
5. While the pork chops sear, whisk together 1/2 cup of brown sugar, 1/4 cup of soy sauce, 1/4 cup of ketchup, 2 tablespoons of apple cider vinegar, 1 tablespoon of minced garlic, and 1 teaspoon of smoked paprika in a medium bowl until smooth.
6. Transfer the seared pork chops to your slow cooker in a single layer.
7. Pour the brown sugar sauce mixture evenly over the pork chops.
8. Add 1/2 cup of chicken broth around the pork chops (not directly over them) to prevent the sauce from burning.
9. Cover the slow cooker and cook on LOW for 6 hours until the pork chops are fork-tender.
10. Carefully remove the pork chops from the slow cooker using tongs and let them rest on a plate for 5 minutes before serving.
Velvety and falling-off-the-bone tender, these pork chops have this incredible sweet-savory balance from the brown sugar and soy sauce that just melts in your mouth. I love serving them over creamy mashed potatoes to soak up all that glossy sauce, or shredding the meat for killer sandwiches the next day—it’s one of those meals that somehow tastes even better as leftovers.
Pork Chops with Creamy Mushroom Sauce
Every time I make these pork chops, I’m reminded of that cozy Sunday dinner at my grandma’s house where the whole kitchen smelled like heaven. There’s something so comforting about that creamy mushroom sauce bubbling away while the pork chops get perfectly golden—it’s become my go-to recipe when I want to impress without stressing.
Ingredients
- 4 bone-in pork chops, about 1-inch thick
- 2 tablespoons of olive oil
- 1 large yellow onion, thinly sliced
- 8 ounces of cremini mushrooms, sliced
- 3 cloves of garlic, minced
- 1 cup of chicken broth
- 1/2 cup of heavy cream
- 1 tablespoon of Dijon mustard
- A splash of Worcestershire sauce
- A couple of fresh thyme sprigs
- Salt and freshly ground black pepper
Instructions
- Pat the pork chops completely dry with paper towels and season both sides generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Sear the pork chops for 4-5 minutes per side until a golden-brown crust forms and the internal temperature reaches 145°F on an instant-read thermometer.
- Transfer the pork chops to a plate and tent loosely with foil to keep warm.
- Add the sliced onion to the same skillet and cook for 3-4 minutes until softened, scraping up any browned bits from the bottom.
- Stir in the mushrooms and cook for 6-7 minutes until they’ve released their liquid and turned golden brown.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth, using a wooden spoon to deglaze the pan completely.
- Stir in the heavy cream, Dijon mustard, Worcestershire sauce, and thyme sprigs.
- Simmer the sauce for 5-7 minutes until it thickens enough to coat the back of a spoon.
- Return the pork chops to the skillet and spoon the sauce over them.
- Heat through for 2 minutes until everything is warmed completely.
Oh my goodness, that creamy mushroom sauce clings to every nook of the pork chops, creating the most velvety texture against the juicy meat. The mushrooms add this earthy depth that plays so nicely with the subtle tang from the Dijon—I love serving these over mashed potatoes to soak up every last drop of that incredible sauce.
Grilled Lemon Herb Pork Chops
My family practically lives on our grill during the summer months, and these lemon herb pork chops have become our absolute go-to for quick, flavorful weeknight dinners that always impress. There’s something magical about that zesty lemon and fresh herb combo that makes even the simplest meal feel special.
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– A generous ¼ cup of olive oil
– The juice from 2 fresh lemons
– 3 cloves of garlic, minced up nice and fine
– A couple of tablespoons of fresh chopped rosemary
– A couple of tablespoons of fresh chopped thyme
– A good pinch of salt and black pepper
Instructions
1. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper until well combined.
2. Place the pork chops in a large resealable plastic bag and pour the marinade over them, making sure each chop is fully coated.
3. Seal the bag tightly, removing as much air as possible, and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor penetration.
4. Preheat your grill to medium-high heat, aiming for about 400°F, and lightly oil the grates to prevent sticking.
5. Remove the pork chops from the marinade, letting any excess drip off, and discard the remaining marinade.
6. Place the pork chops on the hot grill and cook for 5-6 minutes until you see nice grill marks and the edges start to turn opaque.
7. Flip the pork chops using tongs and cook for another 5-6 minutes on the second side.
8. Check for doneness by inserting an instant-read thermometer into the thickest part of the chop—it should read 145°F for perfectly cooked pork.
9. Transfer the grilled pork chops to a clean plate and let them rest for 5 minutes before serving to allow the juices to redistribute.
Unbelievably juicy with a beautiful caramelized crust, these pork chops have the perfect balance of bright lemon and earthy herbs that just sings on your palate. I love serving them over a bed of creamy polenta or with grilled asparagus to soak up all those delicious pan juices—it makes for such a complete, satisfying meal that feels restaurant-quality but comes together in no time.
Pork Chops with Garlic and Rosemary
Zesty aromas of garlic and rosemary always transport me back to my grandmother’s kitchen, where she’d whip up these incredible pork chops that made everyone gather around the table within minutes. I’ve since perfected her method with a few tweaks of my own, and now this dish has become my go-to when I want something impressive but surprisingly simple. Trust me, once you try these juicy chops with their crispy edges and fragrant herb crust, you’ll understand why they’re on regular rotation in my house.
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– 3 tablespoons olive oil
– 4 cloves of garlic, minced
– 2 tablespoons fresh rosemary, chopped
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– A splash of lemon juice
– 2 tablespoons butter
Instructions
1. Pat the pork chops completely dry with paper towels on both sides.
2. Rub both sides of each pork chop evenly with the kosher salt and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the pork chops in the hot skillet without crowding them, cooking in batches if necessary.
5. Sear the pork chops for 4-5 minutes on the first side until a golden-brown crust forms.
6. Flip the pork chops using tongs and cook for another 4-5 minutes on the second side.
7. Reduce the heat to medium and add the minced garlic and chopped rosemary to the skillet.
8. Cook the garlic and rosemary for 30 seconds until fragrant but not browned.
9. Add the butter to the skillet and let it melt completely.
10. Spoon the butter-herb mixture continuously over the pork chops for 1 minute.
11. Add the splash of lemon juice to the skillet and swirl to combine.
12. Remove the skillet from heat and let the pork chops rest in the pan for 5 minutes.
Amazingly tender with a crispy, golden exterior, these pork chops deliver that perfect garlic-rosemary punch in every bite. I love serving them over creamy mashed potatoes to soak up all those delicious pan juices, or slicing them thin for an incredible sandwich the next day.
Easy Skillet Pork Chops with Gravy
Craving something cozy and satisfying that doesn’t keep you tied to the stove all evening? I whipped up these skillet pork chops last night when the autumn chill started creeping in, and they were exactly what my hungry family needed—tender, flavorful, and ready in under 30 minutes.
Ingredients
- 4 boneless pork chops, about 1-inch thick
- 2 tablespoons of olive oil
- 1 small yellow onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup of chicken broth
- 1/2 cup of heavy cream
- 1 tablespoon of all-purpose flour
- A splash of Worcestershire sauce
- A couple of sprigs of fresh thyme
- Salt and freshly ground black pepper
Instructions
- Pat the pork chops completely dry with paper towels, then season both sides generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Place the pork chops in the skillet and sear for 4–5 minutes per side until a golden-brown crust forms and the internal temperature reaches 145°F.
- Transfer the pork chops to a plate and tent with foil to keep warm.
- Reduce the heat to medium and add the chopped onion to the same skillet, sautéing for 3–4 minutes until softened and translucent.
- Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
- Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to cook off the raw flour taste.
- Pour in the chicken broth while scraping the bottom of the skillet to lift all the browned bits, which adds incredible flavor to the gravy.
- Add the Worcestershire sauce and fresh thyme sprigs, then simmer for 2–3 minutes until the sauce thickens slightly.
- Stir in the heavy cream and return the pork chops to the skillet, spooning the gravy over them.
- Simmer together for 2–3 more minutes until the pork chops are heated through and the gravy coats the back of a spoon.
Every bite of these pork chops is juicy and smothered in a rich, creamy gravy with just the right hint of thyme. We love serving them over mashed potatoes to soak up every last drop, but they’re also fantastic with buttered egg noodles or a simple side of steamed green beans.
Pork Chops with Pineapple Salsa
Finally, after that crazy week of takeout dinners, I’m back in my happy place—the kitchen! These pork chops with pineapple salsa are my go-to when I need something that feels fancy but comes together in under 30 minutes. Trust me, the sweet and tangy salsa makes even the simplest pork chop feel like a tropical vacation.
Ingredients
– 4 boneless pork chops, about 1-inch thick
– 2 tablespoons of olive oil
– A good sprinkle of salt and black pepper
– 1 cup of finely diced fresh pineapple
– Half a red onion, chopped nice and small
– A handful of fresh cilantro, roughly chopped
– 1 jalapeño, seeds removed and minced (unless you like the heat!)
– Juice from 1 lime
– A pinch of salt for the salsa
Instructions
1. Pat the pork chops completely dry with paper towels—this helps them get a beautiful sear instead of steaming.
2. Season both sides of the pork chops generously with salt and black pepper.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the pork chops in the hot skillet, making sure they aren’t touching.
5. Cook for 5-6 minutes without moving them, until a golden-brown crust forms on the bottom.
6. Flip the pork chops and cook for another 5-6 minutes until they reach an internal temperature of 145°F on an instant-read thermometer.
7. Transfer the pork chops to a plate and let them rest for 5 minutes—this keeps all those delicious juices inside.
8. While the pork rests, combine 1 cup of diced pineapple, half a chopped red onion, a handful of cilantro, 1 minced jalapeño, juice from 1 lime, and a pinch of salt in a medium bowl.
9. Stir the salsa gently until everything is well mixed.
10. Spoon the pineapple salsa over the rested pork chops just before serving.
But that crispy-edged pork against the bright, juicy salsa? Absolute magic. The contrast between the savory chop and the sweet-tangy pineapple makes every bite exciting—I love serving these with cilantro-lime rice to soak up all the extra salsa juices.
BBQ Glazed Pork Chops with Cornbread
Oh my goodness, these BBQ glazed pork chops with cornbread have become my absolute go-to comfort meal this season. I first made them for a casual backyard gathering last month, and now my friends keep asking for the recipe—there’s just something magical about that sweet-savory glaze paired with fluffy cornbread that makes everyone feel right at home.
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– 2 cups of your favorite BBQ sauce
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– A good glug of olive oil
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– A big pinch of salt
– 1 cup buttermilk
– 2 large eggs
– 1/4 cup melted butter
– A couple of tablespoons of honey
Instructions
1. Preheat your oven to 375°F and grab a large oven-safe skillet.
2. Pat the pork chops completely dry with paper towels—this helps them get that beautiful sear instead of steaming.
3. Heat a glug of olive oil in the skillet over medium-high heat until it shimmers, about 2 minutes.
4. Season both sides of the pork chops generously with salt and pepper.
5. Sear the pork chops for 3 minutes per side until they develop a golden-brown crust.
6. Whisk together the BBQ sauce, brown sugar, and apple cider vinegar in a small bowl.
7. Pour the BBQ glaze over the pork chops, making sure each chop is fully coated.
8. Transfer the skillet to the preheated oven and bake for 15 minutes.
9. While the pork chops bake, whisk the cornmeal, flour, baking powder, and salt in a large bowl.
10. In another bowl, beat the buttermilk, eggs, melted butter, and honey until smooth.
11. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix or your cornbread will be tough.
12. Pour the cornbread batter into a greased 8×8 inch baking pan.
13. Bake the cornbread alongside the pork chops for 20-25 minutes until a toothpick inserted in the center comes out clean.
14. Remove both the pork chops and cornbread from the oven.
15. Let the pork chops rest for 5 minutes before serving—this allows the juices to redistribute throughout the meat.
Glazed to perfection, these pork chops develop a sticky-sweet crust that contrasts beautifully with the tender, juicy interior. The cornbread comes out wonderfully moist with just the right amount of crumb, making it perfect for sopping up every last bit of that incredible BBQ sauce. I love serving this family-style right in the skillet with the cornbread wedged alongside—it makes for such a cozy, inviting presentation that always gets compliments.
Pork Chops with Sweet Potato Mash
Just last week, I found myself staring at pork chops in my fridge, wondering how to make them feel special for a cozy Tuesday dinner. That’s when I remembered the sweet potatoes sitting on my counter—soft, sweet, and perfect for mashing into something dreamy. This combo became an instant favorite, and I’m thrilled to share it with you!
Ingredients
- A couple of thick-cut pork chops (about 1 inch each)
- Two large sweet potatoes, peeled and cubed
- A splash of whole milk (about 1/4 cup)
- A generous pat of butter (around 2 tablespoons)
- A drizzle of olive oil (roughly 1 tablespoon)
- A pinch of salt and freshly ground black pepper
- A sprinkle of dried thyme (about 1/2 teaspoon)
Instructions
- Place the cubed sweet potatoes in a medium pot and cover them with cold water by about an inch.
- Bring the water to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes, until the sweet potatoes are fork-tender.
- Drain the sweet potatoes thoroughly and return them to the warm pot.
- Add the butter and milk to the sweet potatoes, then mash with a potato masher until smooth and creamy.
- Season the mash with a pinch of salt and pepper, stirring to combine, and set aside with a lid to keep warm.
- Pat the pork chops dry with paper towels to help them sear nicely, then season both sides with salt, pepper, and dried thyme.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers.
- Place the pork chops in the skillet and cook for 4–5 minutes per side, until they reach an internal temperature of 145°F and have a golden-brown crust.
- Transfer the pork chops to a plate and let them rest for 3 minutes to allow the juices to redistribute.
Serve the pork chops alongside the sweet potato mash, and watch how the savory, juicy chops pair with the creamy, slightly sweet mash. I love topping the mash with an extra sprinkle of thyme or serving it with a simple side salad for a bright contrast—it’s comfort food that feels both hearty and elegant.
Pork Chop Stir-Fry with Vegetables
Zesty and satisfying, this pork chop stir-fry has become my go-to weeknight dinner after discovering how perfectly tender pork chops can be when sliced thin and stir-fried. I first tried this method when I needed to use up some veggies from my CSA box, and now it’s in regular rotation—my family actually cheers when they smell the garlic sizzling in the wok.
Ingredients
– 2 boneless pork chops, sliced into thin strips
– A good glug of vegetable oil (about 2 tablespoons)
– 3 cloves of garlic, minced
– A thumb-sized piece of ginger, grated
– 1 red bell pepper, sliced into strips
– A couple of handfuls of broccoli florets
– 1/4 cup of soy sauce
– 1 tablespoon of honey
– A splash of rice vinegar (about 1 teaspoon)
– 1 teaspoon of cornstarch mixed with 2 tablespoons of water
Instructions
1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
2. Add the pork strips in a single layer and cook for 2 minutes without stirring to get a nice sear.
3. Flip the pork and cook for another 2 minutes until no longer pink, then transfer to a plate.
4. Add the remaining 1 tablespoon of oil to the same wok—tip: don’t wipe it out, those browned bits add flavor!
5. Toss in the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
6. Add the bell pepper strips and broccoli florets, stir-frying for 3 minutes until slightly softened but still crisp.
7. Pour in the soy sauce, honey, and rice vinegar, stirring to coat all the vegetables.
8. Return the cooked pork to the wok and toss everything together for 1 minute.
9. Give your cornstarch-water mixture a quick stir and drizzle it into the wok—this is my secret for that glossy, restaurant-style sauce.
10. Cook for 1 more minute until the sauce thickens and coats everything evenly.
Perfectly balanced between savory and slightly sweet, this stir-fry delivers tender pork with crisp-tender vegetables that still have some bite. I love serving it over fluffy jasmine rice to soak up every drop of that glossy sauce, or sometimes I wrap it in warm tortillas for a fun fusion twist.
Pork Chops with Balsamic Glaze
You know those weeknights when you want something fancy-feeling but don’t have hours to spend in the kitchen? Yeah, me too—that’s exactly why these pork chops with balsamic glaze became my go-to dinner hero.
Ingredients
– 4 boneless pork chops, about 1 inch thick each
– A good glug of olive oil (about 2 tablespoons)
– A generous sprinkle of salt and freshly ground black pepper
– 3 cloves of garlic, minced
– A half cup of balsamic vinegar
– A couple of tablespoons of honey
– A splash of chicken broth (about 1/4 cup)
– A pat of butter (about 1 tablespoon)
– A handful of fresh thyme leaves
Instructions
1. Pat the pork chops completely dry with paper towels—this helps them get a beautiful sear instead of steaming. 2. Season both sides of the pork chops generously with salt and pepper. 3. Heat the olive oil in a large skillet over medium-high heat until it shimmers. 4. Carefully place the pork chops in the hot skillet—you should hear a satisfying sizzle. 5. Cook the pork chops for 4-5 minutes without moving them, until a golden-brown crust forms on the bottom. 6. Flip the pork chops and cook for another 4-5 minutes until they reach 145°F on an instant-read thermometer. 7. Transfer the pork chops to a plate and tent loosely with foil to rest. 8. Reduce the skillet heat to medium and add the minced garlic, cooking for just 30 seconds until fragrant. 9. Pour in the balsamic vinegar, scraping up all those delicious browned bits from the bottom of the pan. 10. Stir in the honey and chicken broth, then bring the mixture to a simmer. 11. Cook the sauce for 5-7 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. 12. Remove the skillet from heat and whisk in the butter until the sauce becomes glossy. 13. Stir in the fresh thyme leaves. 14. Return the pork chops to the skillet, turning them to coat completely in the glaze. Using an instant-read thermometer is my secret weapon for perfectly juicy pork every time—no more guessing! And don’t skip scraping up those browned bits when making the glaze; that’s where all the flavor magic happens. Lastly, letting the pork chops rest before slicing ensures all those juices stay right where they belong. Unbelievably tender pork meets that sweet-tangy glaze in the most addictive way—the caramelized crust gives way to juicy perfection inside. I love serving these over creamy polenta to soak up every last drop of that glossy sauce, or slice them thin to top a big bed of arugula for a lighter meal that still feels special.
Pork Chops with Scalloped Potatoes
Haven’t we all had those days where we crave something comforting yet impressive? I first made these pork chops with scalloped potatoes for a family gathering last fall, and now it’s my go-to cozy dinner. There’s just something magical about how the creamy potatoes cradle those juicy chops.
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– 4 large russet potatoes, peeled and thinly sliced
– 1 medium yellow onion, thinly sliced
– 2 cups heavy cream
– 1 cup chicken broth
– 2 cloves garlic, minced
– 1 cup shredded sharp cheddar cheese
– 2 tablespoons olive oil
– 1 tablespoon fresh thyme leaves
– A good pinch of salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and grab a 9×13 inch baking dish.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
3. Season both sides of 4 bone-in pork chops generously with salt and pepper.
4. Sear the pork chops for 3 minutes per side until they develop a golden-brown crust, then transfer them to a plate. Tip: Don’t crowd the pan—sear in batches if needed for that perfect crust.
5. In the same skillet, sauté 1 thinly sliced yellow onion for 4 minutes until softened.
6. Add 2 minced garlic cloves and cook for 1 more minute until fragrant.
7. Arrange half of your thinly sliced potatoes in the baking dish, overlapping them slightly.
8. Sprinkle half of the onion mixture and 1 tablespoon of fresh thyme over the potatoes.
9. Repeat with the remaining potatoes, onions, and thyme.
10. Pour 2 cups of heavy cream and 1 cup of chicken broth evenly over the potato layers.
11. Cover the dish tightly with foil and bake for 45 minutes until the potatoes are tender when pierced with a fork.
12. Remove the foil and sprinkle 1 cup of shredded cheddar cheese over the potatoes.
13. Arrange the seared pork chops on top of the cheesy potatoes. Tip: Nestle them slightly into the potatoes so they absorb the creamy sauce.
14. Return to the oven uncovered and bake for 20 more minutes until the pork reaches 145°F internally. Tip: Use a meat thermometer for perfectly cooked, juicy pork every time.
15. Let the dish rest for 5 minutes before serving to allow the flavors to meld.
Creamy, cheesy potatoes create the most luxurious bed for those perfectly seared pork chops. The edges of the potatoes get delightfully crispy while the centers stay tender, and the pork remains incredibly juicy. I love serving this straight from the baking dish with a simple green salad to cut through the richness.
Pork Chops with Garlic Green Beans
Oh my goodness, if there’s one weeknight dinner that never fails to hit the spot in our house, it’s these pork chops with garlic green beans. I first made this for my skeptical husband who claimed he didn’t like “fancy green things” – now he requests it weekly!
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– A good glug of olive oil (about 2 tablespoons)
– A couple of big handfuls of fresh green beans
– 4 cloves of garlic, thinly sliced
– A generous sprinkle of kosher salt
– A few cracks of black pepper
– A pinch of red pepper flakes for some heat
– A splash of chicken broth (about 1/4 cup)
– A pat of butter (about 1 tablespoon)
– A squeeze of fresh lemon juice
Instructions
1. Pat your pork chops completely dry with paper towels – this is my secret for getting that perfect sear without steaming.
2. Season both sides of the pork chops generously with kosher salt and black pepper.
3. Heat a large skillet over medium-high heat and add your olive oil until it shimmers, about 2 minutes.
4. Carefully place the pork chops in the hot skillet and cook for 4-5 minutes without moving them to develop a golden-brown crust.
5. Flip the pork chops and cook for another 4-5 minutes until they reach 145°F on an instant-read thermometer.
6. Transfer the pork chops to a plate to rest – don’t skip this step as it keeps them juicy!
7. In the same skillet, add your green beans and cook for 3-4 minutes until they start to blister and get some color.
8. Add the sliced garlic and red pepper flakes, cooking for just 30 seconds until fragrant.
9. Pour in the chicken broth and use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan.
10. Cook for 2-3 minutes until the green beans are tender-crisp and most of the liquid has evaporated.
11. Remove from heat and stir in the butter and lemon juice until the butter melts and creates a glossy sauce.
12. Season the green beans with additional salt if needed.
Crispy-edged pork chops meet tender-crisp green beans swimming in that garlicky butter sauce – it’s absolute perfection. We love serving this over creamy mashed potatoes to soak up every last drop of that incredible pan sauce, though it’s equally delicious with crusty bread for dipping.
Pork Chops with Spicy Peach Glaze
Here’s a recipe that came about during last summer’s peach season when my neighbor’s tree was practically raining fruit. I was tired of making the same old peach cobbler and decided to experiment with something savory—these pork chops with a spicy peach glaze were the delicious result that’s now in our regular dinner rotation.
Ingredients
- 4 bone-in pork chops, about 1-inch thick
- A good glug of olive oil (about 2 tablespoons)
- A generous pinch of kosher salt
- A few cracks of black pepper
- 2 ripe peaches, pitted and chopped
- A couple tablespoons of apple cider vinegar
- A big spoonful of brown sugar (about ¼ cup)
- A good shake of red pepper flakes (about 1 teaspoon)
- A small knob of fresh ginger, grated
- A splash of soy sauce (about 1 tablespoon)
Instructions
- Pat your pork chops completely dry with paper towels—this helps them get that beautiful sear instead of steaming.
- Season both sides of the pork chops generously with kosher salt and black pepper.
- Heat a large skillet over medium-high heat and add your olive oil until it shimmers.
- Place pork chops in the hot skillet and cook for 4-5 minutes without moving them to develop a golden-brown crust.
- Flip the pork chops and cook for another 4-5 minutes on the second side.
- Transfer the pork chops to a plate while you make the glaze—they’ll finish cooking later.
- Reduce the skillet heat to medium and add your chopped peaches, apple cider vinegar, brown sugar, red pepper flakes, grated ginger, and soy sauce.
- Cook the glaze mixture for 5-7 minutes, mashing the peaches with your spoon as they soften.
- Return the pork chops to the skillet and spoon the glaze over them.
- Cook for another 2-3 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
- Remove from heat and let the pork chops rest for 5 minutes before serving—this keeps them juicy.
You’ll love how the sweet, sticky glaze caramelizes on the pork while the red pepper flakes provide just enough heat to keep things interesting. Try serving these over creamy polenta to soak up all that amazing sauce, or slice them thin and pile onto crusty bread for an incredible sandwich the next day.
Summary
Great pork chop dinners are just a recipe away! This collection proves that delicious, satisfying meals don’t have to be complicated. We’d love to hear which recipes become your family favorites—drop us a comment below. Don’t forget to share this roundup on Pinterest so other home cooks can discover these easy dinner solutions too!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
