Anyone have a quick and healthy pork chop recipe?

go get some sweet and sour sauce and bake it in that mmmm had it last night for dinner

season it with salt, pepper, and garlic powder, then bake it in a roasting bag with some herbs. you can also add in some veggies.

Put a large piece of foil in a 9X13 inch pan. Drizzle a SMALL amt of oil, add chops. Sprinkle with soy sauce, salt and pepper. Have any onions? Quarter them and lay on top of chops. Slice potaoes or canned potatoes? Lay on top of onions and chops. Can do this with green peppers and mushrooms, too. (any veggies, really) WRAP foil around the chops and bake for about 50-60 mins at 375. SO GOOD! The veggies make their own water. You can add 1/2 C. water if no veggies. (If you have pineapple juice..1/2 C. with 2 t sugar dissolved in it will make this a teriaki dinner!

There are a couple of recipes here

Cooking Method: Grilling

Dry rubs are also a terrific way to season pork chops. Select chops of close to an inch in thickness — nothing flimsy — then grill them over steady medium heat. We opt for rib chops over the center-cut variety when cooking outdoors because their greater fat content helps keep them moist, and we always prefer bone-in chops for their juiciness. You might add a barbecue sauce on the side with these, but we relish their crispy surface unvarnished.

serving size

Makes 6 to 8 servings.

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Pork Chop Willy’s Grilling Rub
3 tablespoons sweet paprika, preferably Spanish
1 tablespoon freshly ground black pepper
1 tablespoon coarse salt, either kosher or sea salt
3/4 teaspoon sugar
3/4 teaspoon chili powder
3/4 teaspoon granulated garlic or garlic powder
3/4 teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne

Six to eight 10- to 11-ounce bone-in pork rib chops, 3/4 to 1 inch thick
Vegetable oil spray preparation
At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.

Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).

Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.

Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot. The Big Book of Outdoor Cooking & Entertaining , 2006

The predicaments of six kids growing up under one suburban roof were the cornerstone of each Brady Bunch episode. In “The Personality Kid,” which first aired in 1971, Peter thinks he’s dull and goes looking for a new image. Trying on Humphrey Bogart for size, he asks Alice what’s for dinner. “Pork chops and applesauce,” Peter repeats à la Bogart. “Ain’t that swell.” His parents and Alice make lighthearted fun of Peter’s new accent.

Active time: 50 min Start to finish: 1 1/2 hr

serving size

Makes 4 to 8 servings.

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For pork chops
2 cups milk
3 teaspoons salt
8 (1/2-inch-thick) pork chops (with or without bone; 2 lb total)
3 1/2 cups fresh bread crumbs (from 10 slices firm white sandwich bread, ground in a food processor)
1 tablespoon minced garlic
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled
2 to 3 tablespoons vegetable oil
2 to 3 tablespoons unsalted butter
For applesauce
3 lb mixed McIntosh and Gala apples
1/4 cup water
3 tablespoons sugar
1 tablespoon cider vinegar
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground allspice
preparation
Marinate pork chops:
Stir together milk and 2 teaspoons salt in a shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour.
Make applesauce while chops marinate:
Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Bring to a simmer, stirring occasionally, then reduce heat to moderately low and cook, covered, stirring occasionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.

Fry pork chops:
Preheat oven to 200°F.

Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.

Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer.

Heat 2 tablespoons oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté pork chops in 2 or 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. Transfer as cooked to a platter and keep warm in oven. (Add more oil and butter to skillet as needed.)

Serve pork chops with applesauce.

Cooks’ notes:
• Pork chops can be marinated in milk up to 4 hours.
• Applesauce can be made 1 day ahead and chilled, covered. Reheat before serving.

Gourmet, September 2003

“white pork chops”

3 thick pork chops slightly seasoned with Lowery’s seasoned salt
in a large black cast iron pan I will add a tiny bit of oil …I prefer bacon grease…I will fry the pork chops on high heat for 5 Min’s on both sides…remove chops from pan and add 1 cup of hot water to pan. bring that to a boil . 2 Min’s add 1 cup of milk with 3 table spoons of flour whisked in it to the pan and let it thicken using a whisk add back the chops and simmer 30 Min’s on low ..check for seasoning.serve with cheesy mashed taters and cauliflower that’s been braised in butter.and thick texas toast