Pork Chops with Sherry Pan Sauce with Ras Al Hanout
Dry sherry gives this pan sauce oxidized, nutty flavor. Fresh orange juice and dried fruit sweeten it, making it ideal for pork chops.
Panko-Breaded Pork Chops
These pork chops are rough and crispy due to Japanese panko breadcrumbs' big flakes. Chef Gale Gand adds chopped sage and grated Parmesan for a delicious breading.
Grilled Pork Chops with Burst Blueberry Sauce
Here, blueberries provide sweetness. They're mixed with shallots, thyme, and chipotles in adobo to produce a sticky sauce that highlights the fruit's fragrant overtones.
Pork Chops with Sunflower Seed Gremolata
F&W culinary director at large Justin Chapple adds a crisp, vibrant gremolata made from sunflower seeds, parsley, garlic, and lemon to his succulent pork chops.
Grilled Pork Chops with Honey Garlic Glaze
In this Ludo Lefebvre dish, sticky-sweet honey, salty soy sauce, and fresh garlic coat each flawlessly grilled pork chop. For the most uniformly cooked pork with excellent char and grill marks.
Air Fryer Pork Chops with Maple-Soy Glaze
These pork chops get excellent charring by brushing them with maple syrup-soy sauce before air-frying. The chops are topped with vivid pickled red onions, either homemade or store-bought.
Sweet and Savory Grilled Pork Chops
These pork chops' aromatic marinade adds flavor and keeps the rib-cut chops, which contain slightly more fat than center-cut chops, soft and moist on the grill.