How to Make Pork Chop Dinners

Learning how to make pork chop dinners has been a goal for most cooks for decades. Throughout Europe and America pigs were grown from spring time to the fall of the year.  Traditionally, as my family did, fall was the time for butchering and preserving.  Pork chops are delicious when prepared fresh. We also enjoyed pork chops all through the cold winter months by smoking some and freezing some. During this butchering time we always looked forward to and planned for great pork chop dinners.

How to Make Pork Chop DinnersHow to Make Pork Chop Dinners

Not only is pork a popular meat in Europe and America, it is a primary protein source in Central and South America and throughout Asia. Besides the good taste and the versatility of cooking, it has always been pretty economical compared to other meats. Even today it is cheaper than beef or seafood for those of us not living in the areas where seafood is more abundant. 

When learning how to make pork chop dinners you will want to know the different types of chops which are available. Although I use all pork chops interchangeably they will be sold under different names. I mainly buy the center loin chops (Also called top loin chops, porterhouse chops, pork loin end chops) which are very good and usually the most available to me. Shoulder chops might also be called blade chops or blade and pork loin chops. My least favorite is the rib chops which are cut from the lower loin having less flavor and more dry and tough. All these different cuts vary a little in the amount of fat and gristle. To me a little fat adds tenderness and flavor but I do not want any gristle.

When I learned how to make pork chop dinners, more important to me was how the chops were cut and not from where they came. I usually prefer the bone in the chops because I like the flavor better when cooked on the bone. The “boneless” chops are good when you want a filet. If I want to stuff my chops for a dinner, I like the chops cut one to two inches thick. For regular dinners I like the chops about three fourth to one inch thickness. Last, you will often find the thin chops for sale in the supermarkets. These are good for “quick cooking” but can easily be over cooked. Also for the thinner chops, most adults will want at least two per serving at a dinner.


Chops, Mashed Potatoes, Red CabbageChops, Mashed Potatoes, Red Cabbage

Learn how to make pork chop dinners, German style.  The potatoes, cabbage and even the chops can be prepared ahead and stored in refrigerator. TO SERVE THIS RECIPE spoon hot cabbage mixture around hot mashed potatoes. Arrange the cooked pork chops on plate with potatoes and cabbage.

Red Cabbage

  • About 1 ½ Pounds red cabbage (Shredded)
  • 1 ½ Tablespoons red wine vinegar
  • Salt/ pepper to taste
  • 2 Teaspoons vegetable oil
  • 1/3 Cup thinly sliced onion
  • ½ Cup thinly sliced green bell pepper (Cut lengthwise in thin strips)
  • ¾ Cup peeled chopped apple

FOR CABBAGE mix cabbage, vinegar, salt and pepper in bowl.

Let stand 1 hour tossing occasionally.

Heat oil in a large skillet over medium heat.

Add onion and green pepper; sauté for 3 minutes; move to a plate.

Add the cabbage to the hot skillet; stir over medium for 8 to 10 minutes.

NOTE: Cabbage should be tender crisp.

REMOVE ½ CUP of the cabbage for the MASHED POTATOES; DRAIN and set aside.

Add onions and peppers back into the skillet of cabbage.

Season mixture with salt and pepper; set aside.

Mashed Potatoes

  • 2 ½ to 3 Pounds potatoes 
  • 1 ½ Teaspoons salt
  • ¼ Cup butter
  • 3 Ounces softened cream cheese
  • Salt/ pepper to taste
  • ½ Cup sour cream
  • ½ Cup cooked red cabbage (Reserved from red cabbage mixture)

FOR POTATOES cover potatoes in a large saucepan with water.

Add about 1 ½ teaspoon salt; bring to a boil.

Cover pan and cook until tender; peel and chop into bowl.

Add butter, cream cheese, sour cream; whip potato mixture until fluffy.

Season with salt and pepper; stir in ½ Cup red cooked cabbage.

Pile in a serving oven proof casserole dish leaving space around edges.

NOTE: Leave enough space around the edges to spoon on the red cabbage.

NOTE: At this point you can cover and refrigerate up to 8 hours. To reheat place in preheated oven at 350F degrees for 30 minutes.

Pork Chops

  • 6 Pork chops (3/4 inch thickness; about 4 ounces)
  • Salt/ pepper to taste
  • 1 Cup flour
  • 2 Eggs
  • ¼ Cup milk
  • 1 Cup dried seasoned bread crumbs
  • 2 Tablespoons cooking oil
  • 1 Tablespoon butter

FOR CHOPS season with salt and pepper; dredge in flour.

Mix eggs and milk together; dip floured chops in egg/milk.

Coat chops with bread crumbs.

Heat oil and butter in a large skillet over medium heat.

Place chops in skillet until browned about 5 minutes.

Turn chops over and cook about 5 to 7 minutes until chops are tender.


Pork Chop and Rice DinnerPork Chop and Rice Dinner

Learn how to make pork chop dinners with rice on stove top.

  • 4 Loin pork chops (1/2 Inch thick)
  • Salt/pepper to taste
  • Poultry seasoning to taste
  • 1 Tablespoon fat
  • 1 Large onion (Peel and slice)
  • 1 Green bell pepper (Seed and slice)
  • 1 Cup raw regular white rice (Rinse with cold water and drain)
  • 3 ½ Cups canned tomatoes (NOT drained)
  • 1 ½ Teaspoons salt
  • 1 Teaspoon sugar
  • 1 Teaspoon prepared mustard

Season chops on both sides with salt, pepper and poultry seasoning.

Heat oil in a large Dutch oven; brown pork chops on both sides.

Remove chops to a platter; add onion and green pepper to Dutch oven.

Sauté  for 3-4 minutes while tossing vegetables.

Stir in the rice, tomatoes, salt, sugar and mustard; place chops on top.

Bring mixture to a simmer, cover and simmer on LOW about 45 minutes.

NOTE: Chops should be tender and rice soft.

Serves 4.


Learn how to make pork chop dinners served traditionally with apples. Because pork and apples were fall products, they were often served together.

Cornbread Dressing

  • 2 Packages (8 ½ Ounces each) corn muffin mix
  • 2 Stalks celery (Chop fine)
  • 1 Medium onion (Chop fine)
  • 2 Tablespoons vegetable oil
  • 1 Can (10.75 Ounces) cream of chicken soup (Not diluted)
  • 1 Can (14 ½ Ounces) chicken broth
  • 1 ½ Teaspoons dried sage
  • ½ Teaspoon black pepper
  • ¼ Teaspoon celery salt
  • 2 Hard cooked eggs (Chopped)

Pork Chops

  • 6 Pork chops (Cut about ¾ inch thick)
  • 2 Tablespoons cooking oil
  • 1 Tablespoon butter
  • Salt/ pepper to taste

Honey Baked Apples

  • 4 Large cooking apples (Peel, core, cut into eights)
  • 2 Pears (Peel, core and chop)
  • 2/3 Cup honey
  • 2 Tablespoons water
  • 1 ½ Teaspoons ground ginger
  • 1/3 Cup butter

Preheat oven to 400F degrees.

FOR CORNBREAD prepare cornbread according to directions.

Pour batter into a greased 8 inch pan.

Bake until golden brown about 25-30 minutes; cool.


FOR CHOPS heat oil and butter in large skillet on medium high.

Season chops with salt and pepper.

Quickly brown chops on both sides in hot skillet.

Remove chops to plate and keep warm; set aside.

NOTE: Save drippings in skillet for dressing.

TO MAKE DRESSING crumble cornbread into a large bowl; set aside.

Sauté celery and onion in skillet until tender.

Add the soup, broth, sage, pepper and celery salt to the skillet.

Pour mixture over the crumbled cornbread; stir to moisten.

Stir in the chopped egg; set aside.

NOTE: Butter a casserole dish (Equivalent to 9X11 inches).

Spoon dressing mixture into prepared casserole dish to within 2 inches of end.

NOTE: Keep about 2 inches at end clear to put in apples.

TO PREPARE APPLES combine apples and pears in a bowl.

Combine honey, water and cinnamon; pour over the apples.

Dot apples and dressing with the butter.

Place browned pork chops on top of the dressing.

NOTE: Overlap chops a little if necessary.

Cover casserole with foil; bake about 30 minutes until chops are done.


Learn how to make pork chop dinners with cornmeal dumplings.

  • 4 Smoked pork chops
  • 4 Quarts water
  • 1 Teaspoon herb seasoning (Use your favorite; I try different ones and all good)
  • 2 Chicken bouillon cubes
  • ¼ Teaspoon ground ginger
  • 1 Bunch turnip greens with roots
  • ¼ Cup butter
  • 1 Teaspoon sugar (If greens appear bitter)

Cornmeal Dumplings

  • 1 Cup cornmeal (All purpose0
  • ½ Teaspoon salt
  • 1 Small onion (Chop fine)
  • 1 Egg
  • 2/3 Cup of the reserved liquid

Place chops in large pot with water, seasoning, bouillon and ginger.

Bring to a simmer; cook over LOW heat for 30 minutes.

Strip turnip leaves of the stems running down centers.

Wash in large sink of clean water; drain and wash 2 times more.

Peel and slice the roots; add leaves to the meat.

Cook 30 minutes; add sliced roots and cook 15 minutes.

Remove 2/3 CUP of the liquid for the dumplings.

Add butter to the greens and meat.

TO MAKE DUMPLINGS combine and mix all the ingredients.

By a teaspoon roll 1 inch balls with your hands; place on tray.

Drop balls into boiling meat and greens broth.

NOTE: Make sure each dumpling is completely covered with liquid: DO NOT STIR.

Boil about 10 minutes; dip greens, dumplings and pork chops out onto a platter. 

Serves 4-5.


Learn how to make pork chop dinner with rice and green mole sauce.

  • 2 ½ Tablespoons taco or Southwest seasoning mix (Divided)
  • 1/8 Teaspoon black pepper
  • ¼ Cup molasses
  • 2 Tablespoons ketchup
  • 2 Tablespoons water
  • 2 Teaspoons lemon juice
  • 6 Dried apricot halves
  • 2 Pitted dates
  • 2 Cloves garlic
  • 6 Loin pork chops (1 Inch thick)
  • 1 Tablespoon olive oil
  • Green Mole Sauce (Buy commercially made OR Recipe Below)
  • About 6 cups cooked rice
  • Fresh cilantro

FOR GLAZE combine in food processor 1 TABLESPOON seasoning and pepper.

Add next 7 ingredients; process until smooth and set aside.


Coat the pork chops with the remaining 1 ½ TABLESPOONS seasoning.

Heat oil in large skillet over medium high heat; brown chops on both sides.

Place chops on foil lined baking sheet; brush with the glaze mixture.

Broil 5 ½ inches from heat 15 minutes; turn and baste with glaze every 5 minutes.

NOTE: Keep oven door ajar a little.

TO SERVE pile cooked rice on serving platter; arrange chops around the rice.

Drizzle green mole over rice and pass bowl of extra. 

Garnish with fresh cilantro; serves 6.

Green Mole Sauce

  • 1 Poblano chile pepper
  • 3 Dried apricot halves
  • 1 Pitted date
  • 1 Cup pistachio nuts
  • 1 Tablespoon molasses
  • 1 Teaspoon chili powder
  • 1 Teaspoon ground cumin
  • ¼ Teaspoon salt
  • 1 Teaspoon white vinegar
  • 1 Teaspoon lemon juice
  • 1 Tablespoon olive oil
  • ¾ Cup chicken broth
  • ½ Cup heavy whipping cream

Place chile pepper on ungreased baking sheet; broil 5 ½ inches from heat source.

NOTE: Set oven rack about 5 inches from the heat; keep oven door slightly ajar.

Broil 5 minutes on each side or until pepper looks blistered; cool.

Peel chile pepper; remove and discard seeds and membranes.

Place chile pepper in food processor with apricots and next 9 ingredients.

Process mixture until smooth stopping once to scrape down the sides.

Combine the pepper mixture, broth and whipping cream in medium saucepan.

Bring mixture to a low boil stirring constantly; reduce heat and simmer 2 minutes.


Learn how to make pork chop dinners with parsnips and apples.

  • 4 Pork chops (1/2 Inch thick)
  • 1 Tablespoon vegetable oil
  • 3 Medium parsnips (Cut crosswise into ½ inch thickness)
  • 1 Medium onion (Sliced)
  • ½ Cup chicken broth
  • 1 Teaspoon dry mustard
  • ½ Teaspoon salt
  • ¼ Teaspoon ground allspice
  • 1/8 Teaspoon pepper
  • 2 Medium apples (Cut into ¼ inch wedges)
  • 2 Tablespoons chopped fresh parsley

Heat oil in a large Dutch oven.

Brown pork chops over medium heat on both sides.

Place parsnips and onion on top of the chops.

Mix together the broth, mustard, salt, allspice and pepper.

Pour mixture over the vegetables; bring to a boil.

REDUCE HEAT; cover and simmer 35 to 40 minutes until pork is done.

Arrange apple wedges on the vegetables; cover and cook about 5 minutes.

Sprinkle with chopped parsley; serves 4


Learn how to make pork chop dinners for two German style.

  • 2 Pork chops (About 4 ounces each)
  • 1 Tablespoon lard or other fat
  • ¼ Teaspoon salt
  • 1/8 Teaspoon pepper
  • 1/8 Teaspoon paprika
  • ½ Teaspoon tarragon
  • Ham slices (Total about 3-4 Ounces)
  • 2 Slices Cheddar cheese
  • 1 Can (16 Ounces) ratatouille *See note below
  • 2 Tablespoons dry red wine
  • 2-3 Cups cooked noodles

NOTE: Ratatouille is French term for a mix of vegetables; eggplant, bell peppers, garlic, tomatoes, onions and zucchini seasoned with marjoram, fennel, basil and thyme. 

PREHEAT OVEN TO 425F degrees.

Heat oil in a skillet; season pork chops with salt, pepper, paprika and tarragon.

Brown chops on both sides about 10 minutes on each side; set aside.

Heat vegetables in skillet; add wine to vegetables and set aside.

Place cooked noodles in a greased casserole baking dish.

Place vegetables on top of noodles.

Place pork chops on top of vegetables.

Place a piece of the ham and cheese on top of each pork chop.

Bake about 15 minutes; serves 2.


Learn how to make pork chop dinners using the “boneless” chop.

  • 4 Boneless pork chops (Half inch thick)
  • Salt/ pepper to taste
  • 1 Egg
  • 1 Tablespoon water
  • 2 Tablespoons grated Parmesan cheese
  • 1/3 cup Italian seasoned bread crumbs
  • 2 Tablespoons vegetable oil
  • 2 Cups spaghetti sauce
  • 1 Cup shredded mozzarella cheese
  • 4 Cups cooked spaghetti

Preheat oven to 350F degrees.

Pound pork chops out to about ¼ inch thickness.

Season chops with salt and pepper.

Mix together the egg and water in shallow dish; set aside.

Combine in shallow dish the Parmesan cheese and breadcrumbs.

Dip each chop in egg mixture then in crumb mixture.

Heat oil in a large skillet over medium heat.

Cook pork in hot oil until browned on both sides (About 5 minutes on each side).

Arrange cooked spaghetti in a buttered casserole dish (13X9 inches).

Arrange pork chops on top of pasta; top with the spaghetti sauce.

Bake about 25 minutes until chops are tender.

Top each chop with mozzarella cheese; bake another 5 minutes to melt cheese.

Serve with salad; serves 4.