10 Best Pork Chop Recipes That Are Quick & Easy!

There’s something truly comforting about the aroma of garlic and Parmesan enveloping tender pork chops. 

This dish brings back memories of family dinners, where the kitchen buzzed with warmth and laughter. The crispy, flavorful crust paired with juicy meat creates a harmony that’s both simple and satisfying.​

Cooking has always been a source of joy and healing for me. I remember the first time I prepared this recipe; the anticipation as the pork chops sizzled in the pan, the rich scents filling the air—it was a moment of pure contentment. 

Sharing this meal with loved ones, seeing their smiles with each bite, reinforced my belief in the power of food to connect and comfort.​

In this collection of the 10 best pork chop recipes, I invite you to explore dishes that have not only delighted the palate but also created cherished memories. 

Whether you’re a seasoned cook or just beginning your culinary journey, these recipes are designed to be approachable and rewarding, bringing warmth and flavor to your table.

 1. Stuffed Double-Cut Pork Loin Chops

There’s something undeniably satisfying about slicing into a thick, juicy pork chop and finding a treasure trove of melted cheese, herbs, and savory goodness tucked inside. These double-cut chops are generously filled with a rich stuffing—think garlicky spinach, gooey fontina, and a touch of prosciutto for a salty kick.

Seared to golden perfection and finished in the oven, they stay impossibly tender while the filling melds into something magical. This recipe is worth the effort, whether for a cozy fall dinner or a showstopping Sunday feast. Trust me, you’ll want to savor every last bite.

Servings: 4

Ingredients:

Brine:

• 4 bone-in, double-cut loin chops (3 to 4 pounds total)
• 5 cups of water
• 1/4 cup kosher salt
• 1 tablespoon fresh cracked black pepper
• 3 tablespoons Dijon mustard
• 1 tablespoon dried sage
• 1 tablespoon granulated garlic

Stuffing:

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup diced pancetta
• 6 cups cremini mushrooms, very thinly sliced
• Salt and fresh cracked black pepper
• 1/4 cup minced shallots
• 1 teaspoon minced fresh sage leaves
• 1/2 cup shredded fontina cheese

Breading:

• 1 teaspoon Italian seasoning
• 1 teaspoon fresh cracked black pepper
• 3/4 cup panko breadcrumbs
• 1/2 cup flour
• 2 eggs
• 2 tablespoons olive oil
• 1/4 cup bacon fat

Sauce:

• 1/4 cup minced shallots
• 1 cup chicken stock
• 2 tablespoons whole grain Dijon mustard
• 2 tablespoons plain yogurt
• 2 teaspoons lemon juice
• 1/2 teaspoon kosher salt
• 1 tablespoon chopped Italian flat-leaf parsley, for garnish

Instructions:

• Brine the Chops: Rinse and pat dry. Cut a pocket into each chop. Mix brine ingredients in a bag, add chops, and refrigerate for 1-2 hours.
• Make the Stuffing: Sauté pancetta until crispy, then remove. Cook mushrooms with salt and pepper for 6 minutes. Add shallots, sage, and half of the pancetta, cooking for 3 more minutes. Cool, then mix in fontina cheese.
• Stuff the Chops: Remove chops from brine and pat dry. Fill with stuffing and secure with toothpicks.
• Prepare the Breading: In one bowl, mix panko, flour, seasoning, and pepper. In another bowl, beat eggs. Dip chops in egg, then coat with breading.
• Sear the Chops: Heat oil and bacon fat in a pan. Sear chops until golden brown, about 5 minutes per side. Cook the edges too.
• Bake the Chops: Place on a wire rack over a baking sheet. Bake at 350°F until the internal temp reaches 135°F, about 10-15 minutes. Tent with foil.
• Make the Sauce: In the same pan, sauté shallots and leftover stuffing. Deglaze with stock, then whisk in mustard, yogurt, lemon juice, and salt.
• Serve: Remove toothpicks, plate the chops, top with sauce, and garnish with parsley and crispy pancetta. Enjoy!

2. Easy Grilled Pork Chops

Nothing beats a simple, perfectly grilled pork chop on a summer evening. No fussy marinades, no complicated techniques—just thick-cut chops, a bold seasoning rub, and the magic of an open flame. The high heat locks in those delicious juices while creating beautifully charred grill marks.

A quick rest, a squeeze of fresh lemon, and you’re ready to dig in. Pair these with a crisp salad or grilled corn for an easy, no-fuss dinner that lets the smoky, meaty flavor shine. Fire up the grill and make these your go-to for effortless, flavor-packed summer meals.

Servings: 4

Ingredients:

• 1/4 cup honey
• 2 tablespoons vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• Eight 1/2-inch bone-in pork chops (about 3 ounces each)
• Salt and freshly ground black pepper

Instructions:

• Make the Marinade: Whisk honey, oil, vinegar, cumin, and red pepper flakes in a small bowl.
• Marinate the Chops: Season pork chops with salt and pepper, place in a bag with the marinade, and let sit for 1 hour.
• Preheat the Grill: Heat a grill or grill pan over medium heat.
• Grill the Chops: Remove from marinade, season lightly, and grill for about 4 minutes on one side. Flip and cook for another 3 minutes.
• Serve and Enjoy: Let the chops rest for a few minutes, then dig in!

3. Pork Chops with Sherry Pan Sauce & Ras El Hanout

This isn’t your average pork chop recipe. A fragrant blend of warm spices—cinnamon, cumin, coriander—coats the seared pork, creating a deeply aromatic crust. Then comes the magic: a silky, sherry-infused pan sauce that balances sweet and savory with just the right amount of acidity.

Inspired by North African flavors, this dish is bold yet incredibly comforting, perfect for cool-weather cooking when you crave something rich and layered. Serve it with buttery couscous or creamy mashed potatoes to soak up every last drop of that irresistible sauce.

Servings: 4

Ingredients:

• 2 (1-pound) bone-in, center-cut pork chops (about 11/4 inches thick)
• 1 ¾ teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper, plus more to taste
• 1 tablespoon neutral oil (such as grapeseed)
• 1 large shallot, finely chopped (about 1/4 cup)
• 1 ½ teaspoons ras el hanout
• 1/3 cup dry sherry (such as oloroso)
• 1 teaspoon grated orange zest plus 1 cup fresh orange juice (from 4 oranges)
• 3 tablespoons chopped prunes or dried figs
• 1 tablespoon chopped fresh flat-leaf parsley or cilantro

Instructions:

• Season & Sear: Sprinkle pork chops with salt and pepper. Heat oil in a skillet over medium-high heat and cook chops, flipping often, until browned and the internal temp reaches 130°F (about 15 minutes).
• Set Aside & Reserve Drippings: Transfer pork to a plate and keep 1 tablespoon of drippings in the skillet, saving the browned bits.
• Cook Shallots & Spices: Sauté shallots for 1 minute, then stir in ras el hanout for 10 seconds until fragrant.
• Deglaze the Pan: Pour in sherry, stirring to scrape up browned bits. Simmer until reduced by half, about 1-2 minutes.
• Make the Sauce: Add orange zest, juice, and prunes. Cook until the sauce thickens slightly, about 3-5 minutes.
• Finish & Serve: Remove from heat, stir in parsley, and season to taste. Serve the sauce over the pork chops. Enjoy!

4. Grilled Pork Chops with Burst Blueberry Sauce

If you’ve never paired pork with fruit, let this be the recipe that convinces you. The smoky char of grilled pork meets the sweet-tart pop of a warm blueberry sauce, creating a contrast that’s downright addictive.

Fresh thyme and a splash of balsamic vinegar give the sauce depth, while a little butter adds just the right amount of richness. It’s elegant enough for a special occasion yet simple enough for a weeknight dinner. Serve with grilled vegetables or a crisp summer slaw for a meal that tastes like peak summer.

Servings: 4

Ingredients:

• 2 ½ tablespoons olive oil, divided
• 1 large shallot (about 2 1/4 ounces), finely chopped (about 1/3 cup)
• 2 teaspoons finely chopped fresh thyme, plus thyme sprigs for garnish (optional)
• ¼ cup (2 ounces) dry red wine
• 3 cups fresh blueberries
• 1 can chipotle chile in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
• 1 tablespoon plus 1/2 teaspoon kosher salt, divided, plus more to taste
• ½ tablespoon plus 1/4 teaspoon black pepper, divided
• 1 tablespoon balsamic vinegar
• Granulated sugar, to taste 
• 8 bone-in pork rib chops, cut 1 to 1½ inches thick
• Flaky sea salt, to taste

Instructions:

• Heat 1 tbsp oil in a saucepan over medium heat. Add shallot and thyme, cooking for 3 minutes until softened.
• Pour in wine and simmer until almost reduced, about 2-3 minutes.
• Stir in blueberries, chipotle, adobo sauce, ½ tsp salt, and ¼ tsp black pepper. Cook until blueberries burst and sauce thickens, about 6 minutes.
• Remove from heat, stir in balsamic vinegar, and add sugar to taste. Let the sauce cool for 1 hour.
• Preheat grill to medium-high (400°F-450°F). Rub pork chops with remaining oil, salt, and black pepper.
• Grill pork chops for about 10 minutes per side until they reach 130°F-135°F. Let rest for 10 minutes.
• Serve pork with blueberry sauce, sprinkle with flaky salt, and garnish with thyme.

5. Air Fryer Pork Chops with Maple-Soy Glaze

Crispy edges, juicy centers, and a sticky-sweet glaze that caramelizes beautifully in the air fryer—this is how pork chops were meant to be cooked. The maple-soy glaze is a game-changer, balancing salty, sweet, and umami flavors with just a hint of heat.

In less than 20 minutes, you’ll have golden-brown, flavor-packed chops without even turning on the stove. Perfect for busy weeknights, this recipe proves that fast and easy doesn’t mean boring. Serve with steamed rice and roasted veggies, and dinner is done.

Servings: 4

Ingredients:

• 4 (12-ounce, 1-inch-thick) bone-in rib-cut pork chops
• ½ cup water
• ¼ cup distilled white vinegar
• ½ teaspoon kosher salt
• ¼ cup , plus 1 tablespoon rice vinegar, divided
• ½ cup, plus 1 tablespoon pure maple syrup, divided
• 1 small (7 ounces) red onion, thinly sliced (about 2 cups)
• ⅓ cup lower-sodium soy sauce
• 2 teaspoons grated fresh ginger
• 2 teaspoons Sriracha chile sauce
• 3 tablespoons canola oil

Instructions:

• Let pork chops sit at room temperature for 30 minutes.
• Make pickled onions: Boil water, vinegar, salt, maple syrup, and pour over sliced onion. Let cool for 10 minutes.
• Preheat oven to 200°F and prepare a baking sheet with a wire rack.
• Make glaze: Simmer soy sauce, ginger, maple syrup, and Sriracha until thickened, about 10-12 minutes.
• Preheat air fryer to 400°F for 5 minutes.
• Brush pork chops with oil mixture and air fry at 400°F for 10-12 minutes, flipping and brushing with more oil every 3-4 minutes.
• Brush cooked chops with glaze and keep warm in the oven while cooking the rest.
• Let pork chops rest for 5 minutes, then serve with pickled onions and extra glaze.

6. Herb-Basted Pork Chops

A sizzling skillet, a generous knob of butter, and a handful of fresh herbs—that’s all it takes to turn simple pork chops into something extraordinary. As the butter foams and browns, it soaks up the fragrant oils of thyme and rosemary, infusing the chops with an unbeatable depth of flavor.

The result? Crispy, golden-brown crusts with tender, juicy interiors. This technique, borrowed from classic steakhouse cooking, ensures every bite is rich, flavorful, and deeply satisfying. Serve with creamy mashed potatoes or a crisp green salad for an effortlessly elegant meal.

Servings: 4

Ingredients:

• 2 (14- to 16-ounce) bone-in center-cut pork loin chops (about 1 1/4 inches thick)
• 1 ¾ teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon canola oil
• 3 tablespoons unsalted butter
• 2 (4-inch) rosemary sprigs
• 2 thyme sprigs
• 2 sage sprigs
• 3 medium-size fresh Thai chiles, cut in half lengthwise or a small slit cut lengthwise along their sides
• 3 medium garlic cloves, gently smashed

Instructions:

• Season pork chops with salt and pepper. Let it sit at room temperature for 30 minutes.
• Heat oil in a 12-inch cast-iron skillet over medium-high heat.
• Add pork chops and cook, flipping occasionally, until browned and the internal temperature reaches 120°F (about 10-14 minutes).
• Lower the heat to medium and push the pork to one side of the skillet.
• Add butter, rosemary, thyme, sage, Thai chiles, and garlic to the other side.
• Baste pork with the melted butter and drippings until it reaches 130°F (about 2-4 minutes).
• Remove from the heat and transfer to a carving board. Spoon the butter-herb mixture over the top.
• Let rest for 5 minutes, carve off the bone, slice against the grain, and serve with the board juices.

7. Parmesan-Crusted Pork Chops

Golden, crispy, and packed with flavor, these Parmesan-crusted pork chops are the ultimate comfort food with a crispy twist. A mix of finely grated Parmigiano-Reggiano and crunchy panko creates a beautifully textured coating that turns irresistibly crisp in the pan.

Inside, the pork stays tender and juicy, thanks to a quick pan-fry and a gentle oven finish. It’s the kind of meal that feels fancy but comes together with pantry staples in under 30 minutes. Serve with a bright lemony arugula salad to balance the richness, and you’ve got a dinner everyone will devour.

Servings: 4

Ingredients:

• 2 ounces Parmesan cheese
• 1 cup panko bread crumbs
• 2 large eggs
• 1 3/4 teaspoons kosher salt, divided, plus more for seasoning
• 4 (1/2-inch thick) center-cut boneless pork loin chops (about 1 pound total)
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup plus 2 tablespoons olive oil, divided

Instructions:

• Finely grate Parmesan cheese. Mix ½ cup with panko in one shallow bowl. Place the rest in a second bowl.
• In a third bowl, whisk eggs with ¼ teaspoon salt until smooth.
• Pat pork chops dry. Pound each to ¼-inch thick between plastic wrap. Season with salt and pepper.
• Dredge each pork chop in Parmesan, then eggs, then panko mixture, pressing to coat.
• Heat ½ cup olive oil in a skillet over medium-high heat until shimmering.
• Fry 2 pork chops at a time until golden and cooked through, 4-5 minutes per side.
• Transfer to a paper towel-lined plate. Season with salt. Repeat with the remaining pork chops, adding more oil as needed.

8. Pork Chops with Sunflower Seed Gremolata

Fresh, nutty, and packed with bright flavor, this sunflower seed gremolata is the unexpected star of the dish. Crunchy toasted seeds, fragrant lemon zest, and fresh parsley bring a vibrant contrast to the rich, seared pork chops.

It’s a simple yet sophisticated topping that adds texture and a burst of freshness to every bite. Whether served with roasted vegetables or a simple grain salad, this dish proves that the right finishing touch can take an everyday meal to the next level.

Servings: 4

Ingredients:

• Four 12-ounce bone-in pork rib chops, cut 1 1/2 inches thick
• Kosher salt
• Pepper
• 1 tablespoon canola oil
• 1/2 cup finely chopped parsley
• 1/4 cup roasted salted sunflower seeds
• 1 garlic clove, finely grated
• 1 lemon, zested and cut into wedges for serving

Instructions:

• Heat a large cast-iron skillet over medium-high heat.
• Season pork chops with salt and pepper.
• Add oil to the skillet and swirl to coat.
• Cook pork chops, turning occasionally, until browned and the internal temperature reaches 135°F (about 12-14 minutes).
• Transfer to a plate and let rest for 5 minutes.
• In a bowl, mix parsley, sunflower seeds, garlic, and lemon zest. Season with salt and pepper.
• Serve pork chops with lemon wedges and gremolata.

9. Milk-Braised Pork Chops with Mashed Potatoes & Gravy

Slow-simmered in a bath of garlic-infused milk, these pork chops turn unbelievably tender, with a velvety sauce that’s pure comfort in a bowl. The milk gently breaks down the meat’s fibers, while butter and aromatics create a rich, luscious gravy that practically begs to be poured over a mountain of mashed potatoes.

This Italian-inspired method is a game-changer for keeping pork chops juicy and flavorful. Cozy, comforting, and deeply satisfying, this is the kind of meal you’ll crave on chilly nights.

Servings: 6

Ingredients:

• 2 tablespoons extra-virgin olive oil
• Six 8-ounce well-marbled boneless pork loin chops
• Kosher salt
• Freshly ground pepper
• 1 large onion, chopped
• 1 large carrot, chopped
• 2 celery ribs, chopped
• 5 garlic cloves, smashed
• 2 cups chicken stock or low-sodium broth
• 5 thyme sprigs
• 5 bay leaves
• 2 1/2 cups whole milk
• 3 pounds baking potatoes, peeled and cut into 1-inch pieces
• 1 cup heavy cream
• 6 tablespoons unsalted butter
• 2 tablespoons all-purpose flour

Instructions:

• Heat olive oil in a large enameled cast-iron casserole over medium-high heat.
• Season pork chops with salt and pepper, then sear until golden, about 7 minutes total. Transfer to a plate.
• Add onion, carrot, celery, garlic, salt, and pepper. Cook for 5 minutes until softened.
• Add stock, thyme, bay leaves, and 2 cups milk. Return pork chops, cover, and braise over low heat for 2 hours.
• Boil potatoes until tender, then mash with warm cream, butter, salt, and pepper. Keep warm.
• Blend 4 cups of braising liquid and vegetables (discard bay leaves and thyme) into a smooth sauce.
• Make gravy by whisking the sauce with butter, flour, and remaining milk until thickened. Serve pork chops with mashed potatoes and gravy.

10. Cocoa and Chile-Rubbed Pork Chops

Deep, smoky, and just a little bit spicy, these pork chops are anything but ordinary. A bold rub of cocoa powder, smoked paprika, and chile powder creates a rich, almost mole-like crust that caramelizes beautifully in the pan.

The cocoa doesn’t make it sweet—it enhances the savory depth of the spices, while a touch of brown sugar helps balance the heat. Perfect for grilling or pan-searing, these chops deliver layers of flavor in every bite. Serve with roasted sweet potatoes or a tangy slaw for a meal that feels both rustic and unexpected.

Servings: 4

Ingredients:

• 2 quarts water
• 1 1/2 teaspoons crushed red pepper
• Kosher salt
• Four 1 1/2-inch-thick boneless pork loin chops
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon light brown sugar
• 1 tablespoon pure ancho chile powder
• Extra-virgin olive oil for brushing

Instructions:

• In a large bowl, mix water, red pepper, and 1½ teaspoons salt until dissolved.
• Add pork chops and let them brine at room temperature for 1 hour.
• Prepare a grill with a cool zone (charcoal: rake coals to one side; gas: leave one side unlit).
• Mix cocoa, sugar, ancho powder, and 1 tablespoon salt in a bowl.
• Drain pork chops, pat dry, brush with olive oil, and coat with the cocoa rub.
• Grill over medium-high heat for 4 minutes, turning occasionally until lightly browned.
• Move to the cool zone, cover, and grill for 15 minutes until the internal temp reaches 135°F. Rest for 10 minutes before serving.