Type what you have

Ingredients

• ✓ pork chop
• root beer
• salt
• pepper
• beef stock
• brown sugar
• hot sauce
• worcestershire sauce
• salt

Instructions

1. 1 Place the pork chops in a dish; pour 2 cans of the root beer over the chops. Place in refrigerator to marinate at least 2 hours. Remove the pork chops from the root beer; season with salt and pepper.
2. 2 Combine the remaining can of root beer, the beef stock, brown sugar, hot sauce, and Worcestershire sauce in a saucepan over medium heat; simmer the mixture until it reduces to about 3/4 cup. Set aside.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. 4 Grill the pork chops on the preheated grill until the no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Brush the chops generously with the reduction sauce and continue cooking for about 2 minutes more per side. Remove from grill and brush with any remaining sauce. Season with salt to taste before serving.

By Ken from CA

Ingredients

• ✓ pork chop
• pineapple ring
• brown sugar
• soy sauce
• garlic powder
• black pepper

Instructions

1. 1 Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.
2. 2 Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. 3 Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.

By jhopkins

Ingredients

• ✓ pork chop
• soy sauce
• garlic
• sugar
• white wine
• five-spice powder
• vegetable oil
• cornstarch

Instructions

1. 1 With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
2. 2 Combine soy sauce, garlic, sugar, white wine, and five-spice powder in a large resealable plastic bag. Place chops into the bag and seal tightly. Carefully massage chops until well coated with marinade. Refrigerate for at least 1 hour, turning the bag over every so often.
3. 3 In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about 1/2 inch. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornstarch on both sides of the chops.
4. 4 Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By SHARONLIN

Ingredients

• ✓ pork chop
• teriyaki sauce
• orange juice
• sherry
• ginger root
• garlic
• black pepper
• allspice

Instructions

1. 1 To Make Marinade: In a medium, non-reactive bowl, mix the teriyaki sauce, orange juice, sherry, ginger root, garlic, pepper and allspice. Add pork chops to bowl, cover, and marinate in refrigerator for 6 hours, turning as needed.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Remove chops and marinade from refrigerator. Remove cover and bake in the preheated oven for 30 to 40 minutes, or until internal temperature of meat has reached 145 degrees F (63 degrees C).

By Valerie Serao

Ingredients

• ✓ pork chop
• teriyaki sauce
• ketchup
• brown sugar
• chile-garlic sauce
• ginger
• garlic
• shallot
• garlic-pepper seasoning
• kosher salt

Instructions

1. 1 Place pork chops in the bottom of a slow cooker.
2. 2 Whisk teriyaki sauce, ketchup, brown sugar, chili garlic sauce, ginger, garlic, shallots, garlic pepper, and salt together in a bowl; pour over pork chops.
3. 3 Cook on High for 1 hour. Adjust setting to Low; cook on Low until pork chops are tender, about 3 hours more.

By FlamingoFanatic

Ingredients

• ✓ pork chop
• soy sauce
• brown sugar
• garlic
• ground ginger
• cumin
• red chili paste
• cooking spray

Instructions

1. 1 Place soy sauce, brown sugar, garlic, ginger, cumin, and red chili paste in a large, heavy resealable plastic bag. Smash the bag a few times with your fingers to mix all the ingredients thoroughly and dissolve the brown sugar.
2. 2 Place pork chops into the marinade and seal the bag. Allow to marinate for 30 to 45 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove pork chops from marinade; discard marinade. Shake off excess marinade and grill pork chops until browned and no longer pink inside, 5 to 7 minutes per side. The chops should show good grill marks and an instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

By itsjustaphase

Ingredients

• ✓ pork chop
• vegetable oil
• onion
• salt
• ginger
• tomato
• water
• tamarind soup base
• green bean

Instructions

1. 1 Heat vegetable oil in a skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Season with salt.
2. 2 Stir in ginger, tomatoes, and pork chops. Cover and reduce heat to medium-low. Turn the pork occasionally, until browned.
3. 3 Pour in water and tamarind soup base. Bring to a boil, then reduce heat and simmer until the pork is tender and cooked through, about 30 minutes.
4. 4 Stir in green beans and cook until tender.

By Robyn Michelle

Ingredients

• ✓ pork chop
• sesame oil
• cauliflower rice
• broccoli floret
• mushroom
• celery
• garlic
• egg
• tamari
• green onion

Instructions

1. 1 Heat 2 tablespoons sesame oil in a wok or large skillet over medium-high heat. Toss in pork and stir until thoroughly coated. Add cauliflower rice, broccoli florets, mushrooms, celery, and garlic. Cook, stirring frequently, until pork is slightly pink in the center, 5 to 7 minutes.
2. 2 Push pork and cauliflower mixture to one side of the wok. Pour beaten eggs into the empty side and stir the egg until cooked and scrambled, about 2 minutes. Mix the pork and cauliflower mixture into the egg. Stir in tamari, green onions, and remaining 1 tablespoon sesame oil. Stir fry until heated through, about 2 more minutes.

By fabeveryday

Ingredients

• ✓ pork chop
• bacon
• water
• white rice
• egg
• water
• green onion
• soy sauce
• corn
• green bean

Instructions

1. 1 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and break slices into crumbles. Reserve bacon drippings.
2. 2 Bring 1 3/4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. 3 Beat eggs and 2 tablespoons water together in a bowl. Heat 2 tablespoons reserved bacon drippings in a skillet; cook egg mixture in hot bacon drippings until hard-cooked, about 5 minutes. Transfer egg to a plate and cut into thin slices.
4. 4 Heat remaining bacon drippings in a skillet over medium heat. Cook and stir green onions in hot bacon drippings until tender, 3 to 5 minutes. Pour onion over eggs and return skillet to heat.
5. 5 Increase heat to medium-high and stir pork pieces into skillet. Cook and stir pork until browned and cooked through, 5 to 10 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Stir rice, cooked eggs, and soy sauce together in a bowl. Add corn and green beans; stir. Turn rice mixture out into a casserole dish. Drop pork pieces over the rice mixture and top with crumbled bacon.
8. 8 Cook in the preheated oven until ingredients are heated through and flavors blend, about 30 minutes.

By Kymmie

Ingredients

• ✓ pork chop
• tomato paste
• pineapple juice
• raisin
• brown sugar
• cornstarch
• apple cider vinegar
• ground ginger
• red pepper flakes
• seasoned salt
• butter

Instructions

1. 1 Combine tomato paste, pineapple juice, raisins, brown sugar, cornstarch, vinegar, ginger, red pepper flakes, and seasoned salt in a medium bowl and set aside.
2. 2 Rinse pork chops and pat dry. Melt butter in a cast iron skillet over medium-high heat. Add chops and brown on both sides, 5 to 8 minutes total. Do not drain the skillet.
3. 3 Pour in the tomato paste mixture, reduce heat, and let simmer until sauce thickens to a gravy consistency and pork is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).

By BirgitJ

Ingredients

• ✓ pork chop
• white rice
• basil
• oregano
• chive
• water
• pea
• carrot
• corn
• vegetable oil
• soy sauce

Instructions

1. 1 Combine rice, basil, oregano, and chives in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. 2 Combine frozen peas, carrots, and corn in a microwave-safe bowl with a splash of water. Microwave, covered, until heated through, 6 to 7 minutes.
3. 3 Heat oil in a large saute pan over medium heat. Cook and stir pork chops until no longer pink, 7 to 10 minutes. Mix in the cooked vegetables, rice, and soy sauce; heat through.

By The J's

Ingredients

• ✓ pork chop
• egg
• soy sauce
• butter
• garlic
• green onion
• pea
• carrot
• onion
• rice
• salt
• black pepper

Instructions

1. 1 Whisk eggs and soy sauce in a bowl. Stir in rice, breaking up clumps; set aside.
2. 2 Melt butter in a wok over medium-high heat. Stir in garlic, white part of green onion, peas and carrots, and onion slices. Stir fry for 3 minutes; stir in pork.
3. 3 Pour egg mixture into wok; stir fry until eggs are cooked through and rice is golden, and all ingredients are hot, about 7 minutes. Season with salt and ground black pepper; garnish with chopped green onion tops.

By thedailygourmet

Ingredients

• ✓ pork chop
• oyster sauce
• dijon mustard
• hoisin sauce
• ginger
• honey
• soy sauce
• green onion
• cornstarch
• water
• salt
• black pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Whisk together the oyster sauce, Dijon mustard, hoisin sauce, ginger, honey, and soy sauce in a bowl until combined; stir in the green onions. Spread about 1/4 of the mixture into the bottom of a 9x13-inch baking dish. Arrange the pork chops over the sauce in a single layer, and pour the remaining sauce over the chops, covering them completely.
3. 3 Bake in the preheated oven until the chops are no longer pink at the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Baste once or twice while baking.
4. 4 Drain the liquid in the baking dish into a saucepan. Turn on the oven's broiler, and place the chops underneath the broiler until caramelized and brown, 1 to 2 minutes.
5. 5 Whisk the cornstarch with water in a small bowl, and whisk the mixture into the pan juices. Set the saucepan over medium heat, and bring the sauce to a simmer, whisking constantly until thickened, 1 to 2 minutes. Season to taste with salt and black pepper. Serve sauce with chops.

By Denise

Ingredients

• ✓ pork chop
• vegetable oil
• salt
• granulated garlic
• black pepper
• soy sauce
• water
• rice vinegar
• honey
• coconut sugar
• ginger root
• garlic
• pineapple ring
• cornstarch

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once the pot is hot.
2. 2 Sprinkle both sides of pork chops with salt, garlic, and pepper. Sear pork chops in the hot oil until golden brown, 2 to 4 minutes per side. Add soy sauce, water, rice vinegar, honey, coconut sugar, ginger, and garlic. Mix to combine. Cancel Saute function.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
5. 5 Pour 1/3 cup pineapple juice from the can into a small bowl. Add cornstarch to make a slurry.
6. 6 Remove pork chops from the pot and cover to keep warm.
7. 7 Stir slurry into the liquid in the pot. Select Saute function and cook, stirring frequently, until sauce thickens, about 3 minutes. Add 1 pineapple ring per pork chop to the sauce. Serve each pork chop with 1 pineapple slice and teriyaki sauce.

By thedailygourmet

Ingredients

• ✓ pork chop
• peanut oil
• garlic
• rice
• soy sauce
• fish sauce
• mung bean sprout
• white onion
• grape tomato
• thai chile pepper
• cilantro
• egg
• green onion
• white pepper
• lime

Instructions

1. 1 Heat a large wok over high heat until small wisps of smoke rise from the wok. Pour peanut oil into the wok and quickly stir garlic into the hot oil, followed by pork. Cook and stir until pork is browned and no longer pink inside, about 5 minutes.
2. 2 Stir rice into pork mixture; add soy sauce and fish sauce. Cook and stir mixture for about 30 seconds. Mix mung bean sprouts, onion, grape tomatoes, dried chiles, and cilantro into rice. Cook and stir until mung bean sprouts are slightly wilted and translucent, 2 to 3 minutes.
3. 3 Push the fried rice up the sides of the wok, leaving a bare spot in the center. Pour beaten egg into the bare spot and scramble egg until firm and no longer runny, about 1 minute. Stir fried rice with scrambled egg, sprinkle with green onion and white pepper, and remove from heat. Squeeze lime juice over the top and toss rice lightly to combine. Remove dried chiles before serving.

By Lissa

Ingredients

• ✓ pork chop
• soy sauce
• cider vinegar
• brown sugar
• hoisin sauce
• garlic
• salt
• sesame oil
• red bell pepper
• onion
• stir-fry vegetable
• water chestnut
• ginger
• red pepper flake

Instructions

1. 1 Whisk soy sauce, cider vinegar, brown sugar, hoisin sauce, garlic, and salt together in a large glass or ceramic bowl until marinade is smooth. Transfer 1 tablespoon marinade to a separate small bowl. Add pork to remaining marinade in the large bowl and toss to coat. Let marinate briefly, about 10 minutes.
2. 2 Heat 1 tablespoon oil in a large skillet over high heat until glistening. Cook and stir pork pieces in hot oil until browned on all sides, about 2 minutes. Transfer pork to a plate and return skillet to heat.
3. 3 Stir red bell pepper and onion into the same skillet and drizzle remaining oil over the top. Cook and stir until vegetables are slightly softened, about 2 minutes. Add frozen vegetables and water chestnuts to onion mixture, drizzle 1 tablespoon reserved marinade over the top and sprinkle with ginger and red pepper flakes. Cook and stir until vegetables are tender yet still crisp to the bite, about 5 minutes. Return pork to skillet; cook and stir until heated through, about 1 minute more.

By vjwatkins

Ingredients

• ✓ pork chop
• cauliflower
• sesame oil
• five-spice powder
• soy sauce
• brown sugar
• fish sauce
• red pepper flakes
• ginger
• mushroom
• onion
• carrot
• poblano pepper
• egg
• green onion

Instructions

1. 1 Pulse cauliflower in a food processor until it resembles rice.
2. 2 Heat sesame oil a large wok or skillet over medium heat. Season pork chops with five-spice powder; cook until pork is slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork chops to a cutting board to rest.
3. 3 Whisk soy sauce, brown sugar, fish sauce, red pepper flakes, and ginger together in a bowl.
4. 4 Return wok to medium heat; cook and stir mushrooms, onion, carrot, and poblano chile until tender, about 4 minutes. Cut pork chops into cubes.
5. 5 Push mushroom mixture to one side of wok. Add eggs; cook and stir until scrambled, 1 to 2 minutes. Stir mushroom mixture and eggs together in wok. Stir in cauliflower and soy sauce mixture; add pork cubes. Cook until cauliflower is tender, 3 to 4 minutes more. Garnish with green onions.

By Marcella Anne Darcey

Ingredients

• ✓ pork chop
• vegetable oil
• black pepper
• salt
• lemongrass
• onion
• garlic
• shallot
• sesame oil
• five-spice powder
• ginger root
• worcestershire sauce
• soy sauce
• vegetable oil
• fish sauce
• honey
• brown sugar

Instructions

1. 1 Whisk together the brown sugar, honey, fish sauce, 3 tablespoons of vegetable oil, soy sauce, Worcestershire sauce, ginger, five-spice powder, sesame oil, shallot, garlic, onion, lemon grass, salt, and pepper in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours.
2. 2 Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat or preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cook until the pork chops are no longer pink in the center, about 4 minutes on each side.

By Jennifer You

Ingredients

• ✓ pork chop
• sauerkraut

Instructions

1. 1 Place the chops in the bottom the slow cooker and pour the sauerkraut over the top. Cook on low for 8 to 9 hours or on high for 4 to 5 hours.

By Kathy Morgret

Ingredients

• ✓ pork chop
• cream of celery soup
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place pork steaks in a 9x13 inch baking dish. In a medium bowl mix together the soup and milk and pour mixture over steaks. Bake uncovered in the preheated oven for 30 to 40 minutes or until internal temperature of the pork reaches 145 degrees F (63 degrees C).

By Helen Cooper

Ingredients

• ✓ pork chop
• cream of mushroom soup
• sour cream

Instructions

1. 1 Warm a large skillet over medium-high heat. Cook pork chops in the hot skillet until browned, 2 to 3 minutes per side. Remove chops from the skillet and drain grease.
2. 2 Return chops to the skillet. Pour condensed soup and sour cream over chops. Let simmer for 1 hour, turning every 15 minutes.

By JerJer

Ingredients

• ✓ pork chop
• honey
• dill weed

Instructions

1. 1 Heat a skillet over medium heat. Spread 1/2 teaspoon of honey onto one side of each pork chop. Sprinkle a pinch of dill over the honey.
2. 2 Place the pork chops honey side down in the skillet, and coat the top sides of the chops with remaining honey and dill. Cook for 5 minutes on each side, or until browned on the outside, and chops have reached your desired degree of doneness.

By MILLER5

Ingredients

• ✓ pork chop
• orange marmalade
• soy sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place pork chops in a 9x13 baking dish. In a small bowl stir together the marmalade and soy sauce. Pour over the chops. Cover with foil and bake for 1 hour.

By DENEMI

Ingredients

• ✓ pork chop
• barbecue sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Spread a thin layer of barbeque sauce on the bottom of a slow cooker. Alternately layer pork chops with barbeque sauce. Pour any remaining sauce over the top of the final layer of chops.
3. 3 Cook on Low for 6 hours or High for 3 to 4 hours.

By Kathryn

Ingredients

• ✓ pork chop
• cooking spray
• ranch salad dressing mix

Instructions

1. 1 Gather all ingredients.
2. 2 Place pork chops onto a plate and lightly spray both sides with cooking spray.
3. 3 Sprinkle both sides with ranch seasoning mix and let sit at room temperature for 10 minutes.
4. 4 Spray an air fryer basket with cooking spray and preheat the air fryer to 390 degrees F (200 degrees C).
5. 5 Working in batches if necessary to ensure they are not overcrowded, place chops into the preheated air fryer. Cook for 10 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6. 6 Transfer to a foil-covered plate and let sit for 5 minutes before serving.

By France Cevallos

Ingredients

• ✓ pork chop
• brown sugar
• margarine
• soy sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the chops in a 9x13 inch baking pan. Place 1 tablespoon of brown sugar on top of every chop. Place 1 tablespoon of margarine on top of the brown sugar. Sprinkle chops with soy sauce.
3. 3 Cover pan with foil and bake in preheated oven for 45 minutes. Remove foil and bake for an additional 15 minutes, until browned.

By Jodi Gilbert Bepler

Ingredients

• ✓ pork chop
• butter
• bread crumb
• horseradish

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place the pork chops into the prepared baking dish. Mix together the butter, bread crumbs, and horseradish. Spoon the mixture onto the pork chops, and press down the mixture to completely coat each chop with about 1/4 of the mixture.
3. 3 Bake in the preheated oven until the chops are tender, about 45 minutes.

By Kim Playfair

Ingredients

• ✓ pork chop
• onion soup mix
• wild rice
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Brown pork chops in a medium skillet over medium heat. In a medium bowl combine the soup mix and rice. Mix together and spread in the bottom of a 9x13 inch baking dish. Lay browned chops on top of rice. Pour water over all, gently. Cover dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until internal temperature of the pork has reached 145 degrees F (63 degrees C).

By Leslie in AK

Ingredients

• ✓ pork chop
• barbecue sauce
• lemon

Instructions

1. 1 Place enough barbecue sauce to coat chops in a shallow dish or bowl. Add chops and smother in sauce to coat. Place chops in a medium skillet over medium high heat and saute for 20 to 25 minutes or until cooked through, sprinkling both sides generously with lemon juice while cooking. Remove from heat and serve.

By Toby Mahaney

Ingredients

• ✓ pork chop
• garlic salt
• fennel seed
• white wine

Instructions

1. 1 Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops. Don't be skimpy, but at the same time, don't put on too much.
2. 2 Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and sprinkle fennel seeds on top of the pork chops: 10 to 15 fennel seeds per pork chop will probably do. Let the underside of the pork chop brown then turn over. Once both sides are browned, flip again.
3. 3 Pour the wine into frying pan; cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will burn. You may have to add a little more wine or water to the pan.

By KITTYGUTZ