Let’s Do Pork Chops X3
Greek Pork Chops
4 (5 Ounce) Boneless, Center-Cut Pork Chops
1 Tablespoon Greek Seasoning
3 Tablespoons Olive Oil, Divided
1 Pint Cherry Tomatoes, Halved
½ Teaspoon Kosher Salt
¼ Teaspoon Ground Black Pepper
¼ Cup Sliced Kalamata Olives
1 Medium Lemon, Juiced
¼ Cup Crumbled Feta Cheese
1 Tablespoon Chopped Fresh Flat-Leaf Parsley
Step 1 Place pork chops between sheets of plastic wrap or parchment paper and pound to flatten to 1/2-inch thickness. Season both sides of the chops evenly with Greek seasoning.
Step 2 Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Place 2 chops in the hot skillet and sear for 2 minutes. Flip and cook until chops are no longer pink in the center, or to desired degree of doneness, 2 to 4 more minutes. Set aside and keep warm. Add 1 tablespoon oil to the skillet and repeat to cook remaining 2 chops.
Step 3 Add remaining 1 tablespoon oil to the skillet. Add tomatoes and sprinkle with salt and pepper. Cook, stirring occasionally, until tomatoes are slightly blistered and softened, about 3 minutes. Add olives and lemon juice and cook for 2 minutes.
Step 4 Serve tomato mixture over pork chops and sprinkle each serving with feta cheese and parsley.
Southern Style Pork Chops
2 Large Eggs
1 Tablespoon Water
1 Cup Seasoned Bread Crumbs
5 (5 Ounce) Bone-In, Center-Cut Pork Chops
1 ½ Teaspoons Kosher Salt
1 Teaspoon Ground Black Pepper
¼ Cup Olive Oil
Step 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
Step 2 Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
Step 3 Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
Step 4 Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
Step 5 Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).
Grilled Pork Chops
2 Cloves Garlic, Minced
2 Tablespoons Brown Sugar
3 Tablespoons Honey
3 Tablespoons Soy Sauce
3 Tablespoons Worcestershire Sauce
2 Teaspoons Ketchup
½ Teaspoon Ground Ginger
½ Teaspoon Onion Powder
¼ Teaspoon Ground Cinnamon
⅛ Teaspoon Cayenne Pepper
2 (6 Ounce) Thick-Cut Boneless Pork Loin Chops
Step 1 Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, ketchup, ginger, onion powder, cinnamon, and cayenne pepper together in a bowl. Pour half the mixture into a large plastic zipper bag, and place the pork chops into the marinade. Squeeze the air out of the bag, and seal the bag. Refrigerate 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl.
Step 2 Preheat an outdoor grill for medium heat, and lightly oil the grate.
Step 3 Remove the pork chops from the plastic bag, and shake excess droplets of liquid from the chops. Discard the marinade from the plastic bag. Grill chops on the preheated grill, basting with the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
Step 4 Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook the marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce with chops.