This week Sunday Supper is all about easy to make pork chops. As you will see below, there are so many ways. The pork chop recipe possibilities are endless. I came up with this Caprese version because I cannot live without tomatoes, mozzarella cheese and basil. I served some noodles on the side and they were really delicious with the sauce from the pan. You could also serve rice or bread to soak up the delicious savory sauce.
While my husband has always been a big fan of pork, my daughter and I have not always been as enthusiastic as him. Let me tell you why.
My in-laws live on a small farm in Pennsylvania. They usually raise a pig or two and when my daughter was little she loved going there and visiting the little piglets. She would feed them, pet them and watch them muck around in their pen. Eventually the little piglets would turn into 125 pound pigs. And then they would disappear. But there were always new piglets to pet so this was never a problem for her.
Things were all fine and dandy until one morning when she asked the dreaded question. She was just about to pop a third piece of crispy bacon in her mouth when it happened.
“Mom, Dad, where does bacon come from? What is it made out of ?” I’m not sure what my curious 8 year old had in mind but it definitely was not the barn pets.
So I said, “Well, bacon is made from pork”, hoping that would end the conversation. Wishful thinking on my part.
“And where does pork come from?”
“Um, pork comes from pigs.”
And all of a sudden, my eight year old daughter’s eyes got as wide as I ever had seen them. There were no more questions. Just silence. My daughter did not eat any pork for quite some time after that. But eventually she got over the trauma and is back to eating bacon, pork chops, baby back ribs and pulled pork sandwiches.
My reasons for not cooking pork in the past are a lot different than hers. When I was first married, I just didn’t think pork was as good as it is now and that was probably because I overcooked it. Today’s pork is also much leaner and more flavorful than it ever has been. Once the USDA made the announcement that pork only had to be cooked to 145 degrees, I enjoyed pork chops so much more. No more dry or rubbery chops. I love making bone in chops but if I am short on time, the boneless loin chops are perfect. I give them a good sear in a hot pan then finish them in the oven.
So go check out the pork chop recipes below and plan your dinner menu with one of them.
Thank you so much to Shelby from Grumpy’s Honeybunch for hosting this event!
- 4 (6 ounce) boneless pork chops
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 Tablespoon dried basil
- 1Tablespoon olive oil
- 1 Tablespoon butter
- 2 teaspoons minced garlic
- 6 ounces chicken broth
- 1 tablespoon balsamic vinegar
- 1 medium to large size ripe tomato
- 4 small slices fresh mozzarella cheese
- 2 Tablespoons fresh chopped basil
- Preheat oven to 350 degrees.
- Sprinkle salt, pepper and half of the dried basil on both sides of the pork chops. Reserve the rest of the basil.
- Heat a large oven proof skillet to medium high heat. Add olive oil and sear chops for about 3 to 4 minutes on each side or until chops are golden brown. Remove chops from pan and reserve on a plate or cutting board covered with foil.
- Add butter and garlic to the pan. After butter melts, stir in broth and balsamic vinegar. Turn heat down to low.
- Chop half the tomato and slice the other half into four thin slices. Add the chopped tomato to the pan and stir well.
- Place the chops back in the pan and top with the slices of tomato and mozzarella cheese. Sprinkle with the remaining dried basil.
- Place pan in the oven and bake for 10 to 15 minutes or until meat thermometer reads 145 for medium rare and 160 for medium.
- Garnish with fresh basil. Serve pork chops on a plate with extra sauce. Great with pasta, rice or bread to soak up the juices.
- Braised Orange Tomato Pork Chops by Cindy’s Recipes and Writings
- Braised Pork Chops with Country Gravy by Grumpy’s Honeybunch
- Breakfast Chops by Palatable Pastime
- Brown Sugar and Balsamic Glazed Pork Chops by My Sweet Savings
- Chili Rubbed Pork Chops with Apricot Ginger Glaze by Life Tastes Good
- Cider Braised Pork Chops with Apple and Rutabaga by Caroline’s Cooking
- Creamy Apple Pork Chops by Savory Experiments
- Easy Cilantro Lime Pork Chops by Cooking Chat
- Easy One Pan Oven Roasted Pork Chops by Pies and Plots
- Easy Oven Baked & Breaded Pork Chops by Hardly A Goddess
- Fontina Pork Chops with Mushroom Sauce by Soulfully Made
- Fried Pork Chops by Bottom Left of the Mitten
- Grilled Boneless Pork Chops with Broccoli Rabe by Simple and Savory
- Grilled Pork Chops with a Strawberry Balsamic Glaze by Recipes Food and Cooking
- Indian-Spiced Pork Chop Potato Skillet by Sunday Supper Movement
- Japanese-Style Pork Chops Tonkatsu by Asian In America
- Mom’s Cornflake Pork Chops by A Day in the Life on the Farm
- Mushroom Smothered Pork Chops over Noodles by Hezzi-D’s Books and Cooks
And More Pork Chops
- One Pan Pesto Pork Chops by Cricket’s Confections
- Pork & Peppers Stir Fry by Wholistic Woman
- Pork Chops Dijonnaise by That Skinny Chick Can Bake
- Pork Chops with Dirty Rice by Turnips 2 Tangerines
- Pork Chops, Peperoncini and Potatoes by Tramplingrose
- Prosciutto Wrapped Brie and Onion Stuffed Pork Chops by The Freshman Cook
- Quick Brine Pork Chops with Brown Sugar Glaze by Sew You Think You Can Cook
- Quick Easy Maple Glazed Pork Chops by Sprinkles and Sprouts
- Skillet Tuscan Pork Chops by A Mind “Full” Mom
- Slow Cooker BBQ Pork Chops by Big Bear’s Wife
- Slow Cooker Pork Chops with Mushroom Sauce by A Kitchen Hoor’s Adventures
- Spicy Maple-Glazed Pork Chops with Jalapeno Cheese Grits by The Weekend Gourmet
- Vietnamese Grilled Pork Chop by Brunch-n-Bites
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