I never get my pork chops right :(?

I have a reeeeally tasty recipe! It's not from online so I'm going to type it out for you. You marinade it first but the meat is soooo tender and the taste is fantastic.

Garlic Butterfly Chops

Ingredients:

Butterfly Pork Chops

Marinade:

1/2 cup water

1/3 Soy sauce

1/4 cooking oil

1 tbsp Lemon and Pepper seasoning

1 large garlic clove minced

Mix ingredients for Marinade in a deep bowl or dish.

Place raw meat into marinade and place in the fridge. Let meat sit in the marinade for 6 hours [turn at some point during the day. It sounds like a long time, but it makes the flavor great]. Cook on a greased grill for 25 min over medium heat. Turn and baste during cooking time.

You can make up to 6 pork chops with this recipe.

I recently discovered using the slow cooker to cook pork chops. You can cook them in a broth or a bbq sauce (thinned with beer, water, or chicken/pork base).

Try cooking them at 300 degrees for about 3 hours. They will be super tender and yummy. Not like the shoe leather you get when cooking them on a grill or in the oven.

They may still be dry. Pork Chops are a low quality cut of meat. While you may be able to get them to be tender, I have yet to ever eat a moist and juicy pork chop. Try some pork gravy on them. This helps make up for the dryness.

Other cuts of pork that will be juicier are pork tenderloin or pork porterhouse (similar cut as a beef porterhouse.).

They are both best cooked to a temp of medium or less. Just remember that "well" done pork usually equals dry pork. I realize this sounds awful but the reason people used to cook pork all the way through is because pork used to often carry a type of worm. This is no longer a concern (with commercially produced pork) because the hogs are given antibiotics to prevent them from getting worms. So, under "well" pork is safe to eat.

"This is so yummy, I never make enough. Seasoned pork chops are smothered in a golden mushroom sauce and baked with fresh mushroom slices and onion." Golden Pork Chops INGREDIENTS: 6 pork chops 1/4 teaspoon seasoned salt 1/4 teaspoon freshly ground black pepper 1 onion, chopped 1/2 cup fresh sliced mushrooms 2 (10.75 ounce) cans condensed golden mushroom soup DIRECTIONS: Preheat oven to 375 degrees F (190 degrees C). Rinse pork chops, pat dry and place them in a 9x13 inch baking dish. In a separate small bowl, combine the onion, mushrooms and soup. Mix together well and sponn over the chops. Cover and bake at 375 degrees F (190 degrees C) for 45 minutes, then uncover and bake for 15 more minutes. (Note: Time could be less or more depending on the thickness of the chops.) Pork chops are done when their internal temperature has reached 160 degrees F (70 degrees C).

Today's pork is raised leaner than the old days so it's very easy to dry it out. There are two ways I fix my pork chops. One is to dip in milk, coat in crushed soda crackers, brown in just a little oil and then place in a pot with some cream of mushroom soup and water to cover. Bring to a boil, turn down the heat to a simmer and simmer for 40-45 minutes. The crackers will thicken the soup - be sure to cook it uncovered. Serve over rice. The longer you cook it, the softer it gets - as long as your heat is low. If you cook it on a high heat - it will toughen up.

Another way to cook it is to pound it first until it is the same thickness. Sprinkle with black pepper and sprinkle with sifted flour. Brown lightly in a skillet, move to a cookie sheet and place in the oven on 350 degrees for 15 minutes. Serve with a sauce over it. Can be served with garlic mashed potatoes or noodles.

Hope that helps.

Breaded Pork Chops

4 tablespoons salad oil

2 medium onions, thinly sliced

6 pork loin chops, each cut 1/2-inch thick

1 egg

2 tablespoons milk

1/2 teaspoon salt

3/4 cup Italian-seasoned dried bread crumbs

2 tablespoons water

In 10-inch ovensafe skillet over medium-high heat, in 2 tablespoons hot oil, cook onions until tender. Remove from pan; set aside.

With sharp knife, trim and discard excess fat from edges of pork chops. In pie plate, beat egg, milk and salt; place crumbs on waxed paper. Coat chops with egg mixture, then with crumbs.

In same skillet, in remaining 2 tablespoons hot oil, cook chops, 3 at a time, until well browned on both sides. Pour off fat. Return all chops to skillet; top with reserved onions. Add water; cover.

Bake at 350* for 45 minutes or until meat is fork-tender.

(6 servings)

If you want a taste to die for....AND it's "company worthy"...you must try this recipe for GRILLED PORK CHOPS WITH CARAMELIZED PEARS>>>>http://allrecipes.com/Recipe/Grilled-Pork-Chops-wi...

This is perfect for those thinner chops....the unique taste comes from creating a "syrup dressing" using balsamic vinegar! ....and the pears come out superb! It says ""The recipe transforms thin supermarket pork chops into an unforgettable-juicy-tender-flavor-packed-lip-smacking pork experience. A combination of brining, marinating, and saucing. All can be prepared ahead except for the last 5 minutes of grilling."

I have a flat griddle frying pan (flat, with slightly curled sides and a handle). It is a teflon pan. I drizzle olive oil on the pan and bring up to high temperature, then place the chops on the hot griddle. I then turn the heat down to medium high and allow one side to fry until it is brown. This takes a few minutes on one side. Then, I add a little bit more olive oil and turn them over and let them brown on the other side for a few minutes on medium high heat. Then I turn it down to medium and I let it cook for maybe 15 more minutes, turning over every 5 minutes or so until no more pink is observed.

I use a little granulated garlic, salt and pepper on mine. They turn out nice and brown, without being burned, and are thoroughly cooked to the bone. My favorite condiment is kikkoman soy sauce or kikkoman teriyaki sauce.

The key to getting it cooked is that last 15 minutes of slow cooking on medium to medium low. I am talking about chops that are cut 1/2" to 1" thick (thick chops).

For breakfast chops, you probably want to cut the cook time down after browning both sides to maybe 5 minutes since breakfast chops are really thin and cook fast.

I find that by using high heat for about 30 seconds each side to seal ur chops then drop down to a low heat for about 25mins dep on thickness of ur chops.a favorite with me is to serve this with mashed or whipped potato with a touch of cream in it.To add contrast i also serve a layered vegetable dish of tomato, onion and zucchini. Just slice ur onions tomatoes and zucchini and layer them in a pot alternating layer by layer. add about an inch of water put on the lid and let them steam till soft add some garlic if u want but not too much. in the last couple of minutes top ur chops with grated haloumi cheese and serve. bon appatite

I love this English website for recipes (www.channel4.com/food/recipes) It's really well organized for searching what you want.

Here are the pork chop recipes.... http://www.channel4.com/food/browse.jsp?_recipefin...

I love the pork chops with black pepper and spinach. You just dump a pack of Boursin cheese in with some chicken stock and throw some baby spinach in! Super quick and easy, and my kids love it.

get fresh 2 in. thick chops bone in, cut a pocket in chop, set aside. mix fresh cubed french bread apple sauce caramelized onions garlic s & p and fresh rosemary and egg to tighten it up. stuff chops. place in a 3 in. baking dish and drizzle apple sauce over chops also add 1 in. of ginger-ale to bottom of pan, cover and bake for 40 min. at 375. serve and enjoy.