One-Pan Caesar Pork Chops – Simple, Savory, and So Satisfying

 

Most days during the week can be really busy and I do confess I often look for something to cook for dinner that is quick and easy.  It also has to be delicious.  If it doesn't use a lot of ingredients, that is a bonus!

Pork Chops are not something I eat very often. They are considered to be a red meat, and as much as I enjoy them, I do try to limit my consumption, saving them for a rare treat.

When I do pick some up to cook, I try to cook them in as delicious a way aa possible. So that they are tender and juicy, not dried out like the pork chops of my childhood always were! 

  

Mom always overcooked her chops and, in all truth, you could have shingled a roof with them!  In all fairness to her there was a great deal of fear in serving pork that wasn't really well done back in the day. Pork was almost always way overcooked and dry for food safety reasons.

And while you should still cook it until it is properly cooked through these days, it is safe to eat when the internal temperature reaches 145*F/63*C.

This quick, easy and delicious recipe for Caesar Pork Chops that I am sharing with you today is anything but dry!  They always come out tender and juice, and most important of all, delicious! Three simple ingredients and about half an hour's bake time, and presto!  You have delicious pork chops that your family are really going to fall in love with.

 

WHAT YOU NEED 

TO MAKE 

CAESAR GLAZED PORK CHOPS

You will need a small, lipped baking sheet, large enough to hold the chops in a single layer along with the sprigs of cherry tomatoes as well as the following simple ingredients.

• 2 pork loin chops, preferably with the bone in
• salt and black pepper.
• 2 TBS creamy Caesar Salad dressing
• 4 TBS freshly shredded Parmesan Cheese
• 2 clusters of cherry tomatoes on the vine (optional)

 

The chops I like to use are the country style old-fashioned chops with a medallion of tenderloin on one side of the bone. Choose chops that have a lovely fresh pink color and creamy white fat, and a bit of marbling.  The bone should also not be grey in color.  This is an indicator of a chop that really isn't very fresh.

You will want a nice fatty edge on the chop.  This will help to keep the chops moist and can be trimmed off when you eat them.

You can use any commercial Caesar salad dressing that you enjoy. I like to use one with natural ingredients and low trans fats. Brianna's and Newman's Own are my favorites. By creamy I mean one that is creamy, not one which you have to shake to emulsify the ingredients before using.

If at all possible, shred your own cheese.

The cherry tomatoes on the vine are optional but do use them if you can. They taste lovely alongside of the chops and are almost saucy.

  

WHAT TO SERVE

WITH

CAESAR GLAZED PORK CHOPS

These go well with any type of potato.  Mashed, riced, roasted, baked, scalloped. All go very well with the flavors of the Caesar topping.  You could also serve this with rice or noodles, but I would keep whatever starch that you choose to serve alongside, simple and without strong flavors so as to not jar with the Caesar flavors.

This really goes very well with green vegetables. Broccoli, green beans. Brussels Sprouts steamed savoy cabbage.  All not only would taste delicious with this but would add a lovely touch of green color to the plate!

 

HOW TO MAKE

CAESAR GLAZED PORK CHOPS

Nothing could be quicker or easier. These go together very simply and take no time at all to get ready. You can even get them ready to go in the oven earlier in the day, covering them with cling film and placing them into the refrigerator ready to pop into the preheated oven as soon as you are ready to cook them. The vine tomatoes are optional, but I highly recommend using them as they add a lovely flavor note to the finished dish.

1. Preheat the oven to 190*C/375*F/Gas mark 5. Line a baking tray with foil and then spritz lightly with low fat cooking spray.
2. Slash the fatty edge of the chops at 1/2-inch intervals. This helps to prevent them from curling up.
3. Place them onto the prepared baking tray. Season lightly to taste.
4. Top each with 1 TBS of the salad dressing, spreading it out to cover the chop with the back of a spoon.
5. Sprinkle 2 TBS of the cheese evenly over top of each chop.
6. Place clusters of cherry tomatoes around the chops on the baking tray.
7. Bake in the heated oven for 35 to 40 minutes, until the pork is done and nicely browned. The juices should run clear. (145*F/63*C is the desired temperature for safety.)
8. Place on heated plates along with your desired accompaniments and serve!

 

HOW TO CHOOSE THE 

BEST PORK CHOPS FOR PAN FRYING

When it comes to picking pork chops for pan frying that come out juicy and tender every time you cannot go wrong by choosing a loin chop.  I like to buy the ones which are called "Old-Fashioned" pork loin chops.  These are like the T-bone steak of the pork kingdom and have a t-shaped bone with a medallion of tenderloin on one side and the ordinary loin on the other. 

You can of course use boneless chops, but you run the risk of them drying out much more easily when you choose a chop without the bone. The bone helps to keep them moist and adds flavor to the chop.

Bone in rib chops are also a good choice because of their fat marbling. This helps to keep them nice and moist.

Blade or shoulder pork chops are best saved for braising and long slow cooking as the meat tends to be quite a bit tougher.

 

A FEW OTHER

PORK CHOP RECIPES

THAT YOU MIGHT ALSO ENJOY

PORK CHOPS WITH CREAM GRAVY -  These tender and juicy chops with their creamy pepper gravy are a real favorite around here. They come out perfect every time. The gravy is loaded with flavor and perfect for spooning over the finished chops and piles of fluffy mashed potatoes. You can't go wrong!

MAPLE GLAZED PORK CHOPS - These simple pan fried pork chops with their simple maple and mushroom sauce and glaze make  for a really quick and easy dinner recipe.  You begin by curing them with a simple brown sugar rub. With less than 30 minutes to cook, these glazed pork chops are tender, juicy and filled with flavor!

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Yield: Serves 2

Author: Marie Rayner

Caesar Glazed Pork Chops

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

These delicious and tender chops are very simple to make. They come out tender and tasty every time. A bit of a cheat perhaps. You can easily multiply to feed more people if you wish. These really are no fuss, no muss and make for a great weeknight supper!

Ingredients

• 2 pork loin chops, preferably with the bone in
• salt and black pepper.
• 2 TBS creamy Caesar Salad dressing
• 4 TBS freshly shredded Parmesan Cheese
• 2 clusters of cherry tomatoes on the vine (optional)

Instructions

1. Preheat the oven to 190*C/375*F/Gas mark 5. Line a baking tray with foil and then spritz lightly with low fat cooking spray.
2. Slash the fatty edge of the chops at 1/2-inch intervals. This helps to prevent them from curling up.
3. Place them onto the prepared baking tray. Season lightly to taste.
4. Top each with 1 TBS of the salad dressing, spreading it out to cover the chop with the back of a spoon.
5. Sprinkle 2 TBS of the cheese evenly over top of each chop.
6. Place clusters of cherry tomatoes around the chops on the baking tray.
7. Bake in the heated oven for 35 to 40 minutes, until the pork is done and nicely browned. The juices should run clear. (145*F/63*C is the desired temperature for safety.)
8. Place on heated plates along with your desired accompaniments and serve!

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