Type what you have

Ingredients

• ✓ pork loin chop
• dijon mustard
• honey
• black pepper
• garlic powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
2. 2 Mix Dijon mustard, honey, black pepper, and garlic powder in a bowl. Arrange pork chops in prepared baking dish and pour mustard mixture over pork.
3. 3 Bake in preheated oven until pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By April

Ingredients

• ✓ pork loin chop
• vegetable oil
• seasoning salt
• black pepper
• onion
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
3. 3 In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
4. 4 Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown.
5. 5 Remove chops from pan, and serve with onions on top.

By Pamela Newland

Ingredients

• ✓ pork loin chop
• cooking spray
• salt
• black pepper
• brown sugar
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a baking dish with cooking spray.
2. 2 Coat a skillet with cooking spray; heat over medium heat. Season pork chops with salt and black pepper; add chops to the skillet. Cook until browned, about 5 minutes per side.
3. 3 Meanwhile, combine brown sugar and honey in a microwave-safe bowl. Microwave on High until brown sugar has softened or melted, about 20 seconds. Stir to combine.
4. 4 Transfer chops to the prepared baking dish; spread ½ honey glaze evenly over top. Bake, uncovered, in the preheated oven for 15 minutes.
5. 5 Flip chops; spread remaining ½ honey glaze over top. Bake until pork is no longer pink in centers, 15 to 20 minutes more. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

By missdap

Ingredients

• ✓ pork loin chop
• vegetable oil
• water
• margarine
• pork stuffing mix
• apple pie filling
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat vegetable oil in a large skillet over medium-high heat; brown pork chops in hot oil, 3 to 4 minutes per side. Place on a plate and set aside.
3. 3 Bring water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove the saucepan from heat and let stand until water is absorbed, about 5 minutes. Remove the lid and fluff stuffing with a fork.
4. 4 Spread apple pie filling into the prepared baking dish. Layer pork chops over pie filling. Spoon stuffing over pork chops. Cover the baking dish with aluminum foil.
5. 5 Bake in the preheated oven for 35 minutes. Remove foil and cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Sweetly

Ingredients

• ✓ pork loin chop
• water
• soy sauce
• vegetable oil
• lemon pepper seasoning
• garlic

Instructions

1. 1 Mix water, soy sauce, vegetable oil, lemon-pepper seasoning, and garlic in a deep bowl; add pork chops and toss to coat. Marinate in the refrigerator for at least 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove pork chops from the marinade and shake off excess; discard the remaining marinade.
4. 4 Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
5. 5 Serve hot and enjoy!

By goodeats

Ingredients

• ✓ pork loin chop
• olive oil
• garlic powder
• paprika
• chili powder
• cream of mushroom soup
• tomato
• sweet onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place a cast iron skillet over medium-high heat. Mist pork chops with olive oil cooking spray and season with garlic powder, paprika, and chili powder. Cook pork chops in the hot skillet, turning frequently, until lightly browned on both sides, 5 to 8 minutes total. Transfer to a casserole or baking dish.
3. 3 Mix together condensed soup and tomatoes in a large bowl until well combined. Pour over pork chops and place onion slices on top. Cover the dish tightly with aluminum foil.
4. 4 Bake in the preheated oven for 40 minutes. Remove foil and continue to bake until pork is tender, 5 to 10 minutes. An instant-read thermometer inserted into the center of a pork chop should read at least 145 degrees F (63 degrees C).

By Bobby Alexander

Ingredients

• ✓ pork loin chop
• avocado oil
• paprika
• salt
• black pepper
• onion powder
• granulated garlic
• cayenne pepper

Instructions

1. 1 Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
2. 2 Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
3. 3 Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
4. 4 Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
5. 5 While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
6. 6 When the grill is ready, lightly spray chops with avocado oil spray.
7. 7 Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
8. 8 Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.

By Bibi

Ingredients

• ✓ pork loin chop
• lemon juice
• vegetable oil
• garlic
• salt
• oregano
• pepper

Instructions

1. 1 Combine lemon juice, oil, garlic, salt, oregano, and black pepper in a large resealable plastic bag. Place chops in the bag, toss to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 hours to overnight. Turn the bag frequently to coat the chops.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Remove chops from marinade; shake off excess. Place remaining marinade in a saucepan; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes; set aside.
4. 4 Cook chops on the preheated grill until no longer pink in centers, 5 to 7 minutes per side, basting frequently with marinade. An instant-read thermometer inserted into centers should read at least 145 degrees F (63 degrees C).

By DOREENBUCH

Ingredients

• ✓ pork loin chop
• salt
• cumin
• coriander
• garlic
• olive oil
• black pepper

Instructions

1. 1 Mix salt, cumin, coriander, garlic, and 1 tablespoon olive oil to form a paste. Season pork chops with salt and pepper, and rub with paste.
2. 2 Heat remaining olive oil in a skillet over medium heat, and cook pork chops, about 5 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C).

By DARLA

Ingredients

• ✓ pork loin chop
• butter
• white wine vinegar
• water
• salt
• pepper
• anchovy
• butter
• flour

Instructions

1. 1 Pound pork chops to a thickness of 1/4 inch.
2. 2 Melt 3 tablespoons butter in a large skillet over medium-high heat. Add chops and cook until browned, 2 to 3 minutes per side. Drain fat.
3. 3 Add vinegar, water, salt, and pepper to the skillet; bring to a simmer. Reduce the heat to medium-low, cover, and cook until chops are tender, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer chops to a platter and keep warm; leave juices simmering in the skillet.
4. 4 Mash anchovy fillets in a small bowl with 2 teaspoons softened butter and flour until a paste forms. Whisk paste into simmering cooking juices; cook and stir until liquid has thickened and flour is no longer grainy, 3 to 4 minutes. Pour sauce over pork chops to serve.

By FATBOY31

Ingredients

• ✓ pork loin chop
• olive oil
• pineapple juice
• teriyaki sauce
• rosemary
• garlic powder
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a skillet over medium-high heat. Add pork chops and brown for about 3 minutes. Transfer chops to a slow cooker.
3. 3 Combine pineapple juice, teriyaki sauce, rosemary, garlic powder, salt, and pepper in a bowl. Pour over pork chops.
4. 4 Cover and cook on Low, 4 to 5 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
5. 5 Serve and enjoy!

By minka

Ingredients

• ✓ pork loin chop
• all-purpose flour
• garlic salt
• olive oil
• basil
• marsala wine
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix the flour and garlic salt in a large resealable plastic bag. Place pork chops in the bag, and shake to coat.
3. 3 Heat the oil in a skillet over medium heat, and brown chops on both sides. Transfer to a baking dish, and sprinkle with basil. Cover pan with aluminum foil.
4. 4 Bake 45 minutes in the preheated oven. Remove foil, pour in Marsala wine, and continue baking 15 minutes, basting occasionally with the wine. Skim off and discard any fat and season chops with salt and pepper to serve.

By alisabaum

Ingredients

• ✓ pork loin chop
• olive oil
• seasoning salt
• black pepper
• garlic powder
• poultry seasoning
• worcestershire sauce
• apple cider concentrate
• sherry

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
3. 3 Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.

By suzette

Ingredients

• ✓ pork loin chop
• brown sugar
• black pepper
• onion powder
• paprika
• salt
• maple syrup
• brown mustard

Instructions

1. 1 Combine brown sugar, black pepper, onion powder, paprika, and salt in a bowl; rub onto pork chops until coated. Cover chops; refrigerate 6 hours to overnight.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Place pork chops on a slotted, two-piece broiler pan. Whisk maple syrup and mustard together in a small bowl; set aside.
4. 4 Broil pork chops in the preheated oven for 5 minutes; flip chops. Broil 5 minutes more. Brush chops with maple syrup glaze; broil 1 minute. Flip chops; brush with glaze. Broil until cooked to your desired degree of doneness, about 1 minute. Transfer chops to serving plates; top with additional glaze, if desired.

By Shannon

Ingredients

• ✓ pork loin chop
• water
• salt
• white sugar
• sage
• garlic powder
• water
• olive oil

Instructions

1. 1 Bring 1 cup water to a boil in a large saucepan; add salt, sugar, sage, and garlic powder. Remove from heat; stir until mostly dissolved. Add 10 cups cold water to cool brine. Place pork chops in a resealable plastic freezer bag or other airtight container. Add brine, squeeze out excess air, and seal the bag. Brine in the refrigerator for 6 hours.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Grease a baking dish with 1 ½ tablespoons olive oil.
3. 3 Remove pork chops from brine; discard brine. Place chops in the prepared dish; brush lightly with remaining ½ tablespoon olive oil.
4. 4 Bake in the preheated oven until chops are no longer pink in the centers and the juices run clear, about 40 minutes. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

By Don M

Ingredients

• ✓ pork loin chop
• honey
• hoisin sauce
• soy sauce
• ginger
• chili-garlic sauce
• garlic
• sesame oil
• cooking spray

Instructions

1. 1 Mix honey, hoisin sauce, soy sauce, ginger, chili-garlic sauce, garlic, and sesame oil in a small bowl. Place pork chops in a resealable plastic bag. Pour 1/2 of the marinade over pork chops; seal bag. Marinate in the refrigerator 8 hours to overnight. Place remaining marinade in an airtight container and refrigerate.
2. 2 Preheat an outdoor grill for medium heat and lightly spray the grate. Remove pork chops from the bag and shake off excess marinade; discard marinade from the bag. Grill pork chops, basting with refrigerated marinade, until browned and no longer pink inside, 8 to 10 minutes per side.
3. 3 Pour remaining marinade into a saucepan over medium heat. Bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, about 5 minutes. Spoon sauce over pork chops.

By Occasional Cooker

Ingredients

• ✓ pork loin chop
• all-purpose flour
• salt
• black pepper
• vegetable oil
• cream of mushroom soup
• water
• french-fried onion
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together flour, salt, and pepper in a rimmed plate. Dredge pork chops in flour mixture; shake off excess.
3. 3 Heat oil in a large skillet over medium-high heat. Add pork chops and cook, turning halfway, until browned on both sides, about 2 minutes per side. Place chops in an 11x17-inch baking dish.
4. 4 Stir canned soup and water together in a small bowl until well blended. Pour over pork chops and sprinkle with 1/2 of the fried onions.
5. 5 Cover and bake in the preheated oven until bubbling, about 50 minutes. Stir in sour cream and top with remaining onions.
6. 6 Return to the oven and bake, uncovered, until sauce is hot, about 10 minutes more.

By Becky Lemcke Thompson

Ingredients

• ✓ pork loin chop
• salt
• black pepper
• all-purpose flour
• egg
• panko bread crumb
• parmesan cheese
• italian seasoning
• olive oil
• marinara sauce
• mozzarella cheese
• flat leaf parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pound pork chops with a meat mallet to an even 1/4- to 3/8-inch thickness. Season with salt and pepper on both sides.
3. 3 Place flour and eggs into 2 separate shallow dishes. Combine panko bread crumbs, Parmesan cheese, and Italian seasoning in a third dish.
4. 4 Dip each pork chop first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chops in crumb mixture and set on a plate.
5. 5 Heat oil over medium-high heat in a large skillet until hot. Fry chops for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Transfer to a baking dish and top each chop with 1/4 cup of sauce, then top with cheese.
6. 6 Bake in the preheated oven until sauce is warmed through and cheese is melted, 6 to 8 minutes. Top with parsley before serving.

By France Cevallos

Ingredients

• ✓ pork loin chop
• thyme
• sage
• salt
• pepper
• butter
• olive oil
• raspberry jam
• orange juice
• white wine vinegar
• thyme

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Combine thyme, sage, salt, and pepper in a small bowl. Rub evenly over pork chops.
3. 3 Melt butter and olive oil in a nonstick skillet. Cook pork chops in hot butter-oil until a instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 4 to 5 minutes per side. Transfer pork chops to an oven-safe plate and keep warm in the preheated oven.
4. 4 Combine raspberry jam, orange juice, and vinegar in the same skillet. Bring to a boil and cook until sauce is reduced to desired consistency, 2 to 3 minutes. Sauce will thicken as it cools.
5. 5 Spoon sauce in a pool onto a serving plate and top with pork chops. Garnish with thyme sprigs.

By Robin Seidel

Ingredients

• ✓ pork loin chop
• honey
• soy sauce
• worcestershire sauce
• brown sugar
• garlic
• ketchup
• ginger
• onion powder
• cinnamon
• cayenne pepper

Instructions

1. 1 Whisk honey, soy sauce, Worcestershire sauce, brown sugar, garlic, ketchup, ginger, onion powder, cinnamon, and cayenne pepper together in a bowl.
2. 2 Pour 1/2 of the marinade into a large resealable plastic bag; add chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, turning occasionally, for 4 to 8 hours. Refrigerate remaining marinade in the bowl.
3. 3 Preheat an outdoor grill for medium heat, and lightly oil the grate.
4. 4 Remove pork chops from marinade and shake off excess. Discard the marinade from the plastic bag. Grill chops on the preheated grill, basting with some of 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).
5. 5 Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce with chops.

By ScorpioGG

Ingredients

• ✓ pork loin chop
• caribbean-style rub
• teriyaki marinade
• pineapple
• yellow onion
• apple cider vinegar
• brown sugar
• pineapple juice
• ginger root
• serrano pepper
• garlic
• mustard seed
• salt
• raisin

Instructions

1. 1 Place pork chops in a large glass or ceramic bowl; season liberally with rub. Pour marinade over chops; toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 24 hours.
2. 2 While pork is marinating, combine pineapple, onion, vinegar, brown sugar, pineapple juice, ginger, serrano chiles, garlic, mustard seeds, and salt in a large saucepan; bring to a slow, simmering boil. Reduce heat to low; simmer until thickened, about 45 minutes, stirring every 5 to 10 minutes. Off heat, stir in golden raisins; cool slightly, 10 to 15 minutes.
3. 3 Preheat an outdoor charcoal grill for medium heat and lightly oil the grate.
4. 4 Remove pork from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook on the preheated grill, making sure coals are not too hot, until an instant-read thermometer inserted into centers reads 145 degrees F (63 degrees C), 4 to 8 minutes per side, depending on thickness. Serve with chutney.

By CityBornSouthern Living

Ingredients

• ✓ pork loin chop
• parsley
• marjoram
• thyme
• sage
• garlic powder
• onion powder
• salt
• cinnamon
• vegetable oil
• canola oil

Instructions

1. 1 Mix parsley, marjoram, thyme, sage, garlic powder, onion powder, salt, and cinnamon together in a bowl.
2. 2 Rub 1/2 teaspoon of herb mixture over each pork chop. Store remaining herb mix in an airtight container for later use.
3. 3 Heat oil in a large skillet over medium heat; add pork chops and cook until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By eatnlight

Ingredients

• ✓ pork loin chop
• olive oil
• onion
• salt
• black pepper
• garlic powder
• red grape tomato
• yellow grape tomato
• garlic
• basil
• balsamic vinegar
• feta cheese

Instructions

1. 1 Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and cook until golden brown; transfer onion to a plate and set aside.
2. 2 Heat 1/2 tablespoon olive oil in the skillet. Season pork chops with salt, pepper, and garlic powder; place in the skillet and cook to desired doneness. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Set aside and keep warm.
3. 3 Heat remaining olive oil in the skillet; add cooked onion, tomatoes, garlic, and basil. Cook and stir until tomatoes are tender, about 3 minutes. Mix in balsamic vinegar, and season with salt and pepper.
4. 4 Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

By Lovecooking

Ingredients

• ✓ pork loin chop
• bread crumb
• parmesan cheese
• parsley flakes
• salt
• black pepper
• butter
• garlic
• white wine
• mushroom
• cornstarch
• water
• olive oil

Instructions

1. 1 Pound pork chops with a spiked meat mallet until 1/4-inch thick; set aside. In a large bowl, combine bread crumbs, Parmesan cheese, parsley flakes, salt, and pepper. Press pork into crumbs to bread thoroughly; set aside.
2. 2 Melt butter in a large saucepan over medium-high heat. Stir in garlic and cook until fragrant, about 30 seconds. Pour in wine and sliced mushrooms. Allow to simmer and cook until mushrooms have softened, about 10 minutes. Stir together cornstarch and water, then add to mushroom sauce. Simmer until sauce has thickened, then remove from the heat and set aside.
3. 3 Meanwhile, heat a few tablespoons of olive oil in a large, nonstick skillet over medium-high heat. Fry the pork cutlets a few at a time until golden brown and cooked through, 1 to 2 minutes per side. Serve with reserved mushroom sauce.

By The Nominatrix

Ingredients

• ✓ pork loin chop
• cooking spray
• all-purpose flour
• egg
• bread crumb
• parmesan cheese
• rosemary
• paprika
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking tray with cooking spray.
2. 2 Put flour in a bowl. Beat egg in a second bowl. Mix bread crumbs, Parmesan, rosemary, paprika, salt, and pepper in a third bowl.
3. 3 Lightly salt pork chops. Coat both sides in flour, then in egg, then in bread crumb mixture. Place on the prepared baking tray.
4. 4 Bake in the preheated oven until no longer pink in the center, about 20 minutes, turning after 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By megplay2

Ingredients

• ✓ pork loin chop
• olive oil
• onion
• sugar
• chili powder
• fennel seed
• red pepper flakes
• oregano
• tomato sauce
• water
• worcestershire sauce
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
3. 3 Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil.
4. 4 Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.

By MLYIN

Ingredients

• ✓ pork loin chop
• water
• kosher salt
• white sugar
• olive oil
• garlic
• rosemary
• balsamic vinegar
• butter
• olive oil
• onion
• pear
• salt

Instructions

1. 1 In a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Drain and discard the brine. Pat pork chops dry with paper towels.
2. 2 In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.
3. 3 Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
4. 4 Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.
5. 5 Preheat the grill for medium-high heat.
6. 6 Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3 minutes per side, or to desired doneness. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.

By OSORKIN

Ingredients

• ✓ pork loin chop
• nectarine
• tomato
• onion
• cilantro
• lime juice
• red pepper flakes
• salt
• cumin
• chili powder
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
2. 2 To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors.
3. 3 Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the cumin mixture.
4. 4 Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of salsa.

By MICHELLE0011

Ingredients

• ✓ pork loin chop
• all-purpose flour
• bread crumb
• egg
• water
• vegetable oil
• red bell pepper
• butter
• all-purpose flour
• milk
• mushroom
• lemon juice
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking pan with foil or coat with nonstick spray. Combine flour and bread crumbs in a shallow bowl. In a small bowl, beat eggs and water together.
2. 2 In a large skillet, heat oil over medium heat. Dip chops in egg mixture, dredge in flour and crumb mixture, and arrange chops in hot skillet. Lightly brown chops until golden brown on both sides and cooked through. Remove from skillet, and place on prepared baking pan. Top chops with strips of roasted red peppers. Set aside.
3. 3 In small saucepan, melt butter over medium heat. Slowly add flour, stirring with whisk until light brown. Slowly whisk milk into flour, and continue whisking until sauce thickens. Remove from heat, and stir in mushrooms and lemon juice. Season to taste with salt and pepper. Evenly top each chop with mushroom white sauce.
4. 4 Bake in preheated oven until golden brown, about 15 minutes.

By MBC

Ingredients

• ✓ pork loin chop
• clove
• vegetable oil
• cayenne pepper
• dijon mustard
• brown sugar
• water
• water
• garlic
• yellow onion
• celery
• bay leaf
• clove
• allspice
• black pepper
• salt
• kosher salt
• brown sugar
• water

Instructions

1. 1 Combine 1 1/2 cups boiling water, 3/4 cup brown sugar, 1/2 cup plus 1 tablespoon coarse kosher salt, black pepper, allspice, cloves, and bay leaf together in a large container; stir until the sugar and salt are dissolved. (See Cook's Note to substitute table salt.)
2. 2 Place celery, onion, and garlic in a blender. Add 2 cups cold water and puree until smooth. Pour celery mixture into kosher salt mixture and stir to combine. Add 1 quart of water, or more as needed, to make a total of 2 quarts of brine. Place pork chops in brine, cover, and refrigerate for 2 days.
3. 3 Combine 1/4 cup brown sugar, Dijon mustard, and cayenne pepper together in a small bowl and set glaze aside.
4. 4 Preheat oven to 325 degrees F (165 degrees C).
5. 5 Remove pork chops from brine and pat dry; discard used brine. Cut shallow slits along the sides of each pork chop, about 1/4 inch deep. Cut a crisscross pattern in the top of each pork chop, creating small 1-inch triangles.
6. 6 Heat oil in a large, oven-proof skillet over high heat. Cook chops in the hot oil until browned, about 2 minutes on each side. Brush the crisscrossed top of each pork chop with about 1 tablespoon of glaze. Insert 3 whole cloves in the top of each pork chop.
7. 7 Transfer skillet to the preheated oven and roast pork chops until golden brown and slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork chops to a plate and discard cloves.
8. 8 Using a small butane hand torch, brown the tops of the pork chops by making short passes over the tops with the flame not quite touching.

By John Mitzewich