Yield: Serves 2

Author: Marie Rayner

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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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I love pork chops. They are not something which I eat very often. I usually try not to eat red meat more than three or four times a month, if that.  Usually, I just eat chicken or fish, or even no meat at all.  I do like a pork chop every now and then, and when I do buy them, I will always buy the old-fashioned, bone-in center loin chops. They have that tasty medallion of tenderloin attached which is my favorite bit!

I had seen a recipe for Ranch Pork Chops on The Cozy Cook on Pinterest one day a few weeks ago and had pinned it to use at some future time. Not only did it look delicious, but it also looked very easy to make.  I find I am getting rather lazy in my old age. If I can make something delicious to eat and do it quickly and easily, I am all for it!

I had enough of complicated cooking when I worked as a Chef. Now, in my retirement years, I really appreciate cooking simple things. It has to be tasty, but if I can get tasty in an easier way, I will choose that. I know I am not alone in this.

They are accompanied with a rich and deliciously creamy gravy which goes together very easily using store cupboard ingredients.  Fabulously tasty.  When it comes to things like pork chops, a tasty gravy really helps to elevate the eating pleasure!

This is a small batch recipe which makes only two delicious servings. You can very easily double or even triple it if you wish.  I think you could grill the chops on the outdoor grill and make the sauce/gravy to go along with them separately. This would also be incredibly delicious.  

I hope you will want to give them a go in any case and that when you do, you really enjoy them as much as I did!

 

WHAT YOU NEED TO MAKE RANCH PORK CHOPS

Just a few simple things. The hardest thing to procure might be the dry ranch seasoning. I will provide a homemade alternative to that.

For the chops:

• 2 bone-in center-cut loin chops
• salt and black pepper to taste
• 1 tsp Italian seasoning
• 1/2 TBS light olive oil

For the ranch gravy:

• 1/4 cup (60ml) white wine
• 1 fat clove of garlic, peeled and minced
• 1/2 of a 10.5 oz/297g tin of condensed cream of mushroom soup (freeze the other half for another time)
• 1/3 cup (40g) dairy sour cream
• 1/3 cup (80ml) milk (I used whole milk)
• 1/4 cup (60ml) chicken stock
• 1 1/2 TBS dry ranch seasoning mix
• 1/4 tsp onion powder (not salt)
• 1/4 tsp dry mustard powder

 

Bone in chops will be more tender and have more flavor. They also will not dry out like the boneless ones do. Mine were 1/2 inch thick.

I used a Canadian Pino Grigio for the wine that I picked up at my local Liquor store. (I wish you could buy it in the shops here.)

I used full fat everything. That's me. Full fat all the way. I am always afraid of low-fat sour cream splitting when it is heated.

Make sure you use powders and not salts.

You can find my recipe for a homemade Ranch Seasoning here at the bottom of the page. Buttermilk powder which is used to make it can be bought online.  I used to buy it online when I lived in the U.K.

 

HOW TO COOK RANCH PORK CHOPS

Basically, just a pan-fried chop. Its the gravy sauce that brings a real jolt of flavor to this dish!

Place the chops between two sheets of plastic cling film/wrap. Pound gently on both sides with the pointy side of a meat pounder, just to tenderize lightly. No need to really hammer it.

Season the chops on both sides with salt, pepper and the Italian seasoning. Leave to sit at room temperature for half an hour or so. This will help the chops to absorb the salt and tenderize them even more.

Whisk together the soup, sour cream, milk, chicken stock, ranch seasoning, onion powder and mustard powder. Set aside.

Heat the oil over medium-high heat in a non-stick skillet large enough to hold both chops. Add the chops and sear them well on both sides, about 2 to 3 minutes per side. If your chops are really thick it may take longer.

Set aside and leave to rest.

 

Add the wine to the skillet and let it bubble up over medium heat. Scrape with a rubber spatula to get all of the goodness up. (This is called the fond.)

Reduce to a gentle bubble and add the garlic. Cook for a few minutes at a slow bubble. turn heat down to low.

Add the sauce ingredients. Cook and stir so that it doesn't curdle or come to a boil. Leave to simmer for 5 to 7 minutes. (You can increase the heat a tiny bit.) Let it simmer until it reduces and thickens, bubbling gently.

Return the chops to the skillet, turning them to coat them in the sauce. Gently heat through and cook until the internal temperature of the chops reaches 145*F/63*C.

Serve the chops with mashed potatoes and a vegetable on the side, spooning some of the sauce over the chops and the potatoes. Delicious!

 

HINTS AND TIPS FOR RECIPE SUCCESS

If you follow these hints and tips these should come out great for you!

1. Use the right kind of pork chop. I recommend bone in center cut loin chops. You get a medallion of tenderloin on one side of the bone and a nice piece of loin on the other. Using a bone in chop adds more flavor to the meat and they will be less likely to dry out.  Also make sure your chops are at least 1/2 inch thick, if not thicker. Boneless chops tend to dry out more.

2. Sear the chops well on both sides. This helps to really bring a nice flavor to the chops and also to the gravy from the pan juices.

3. I used a dry white wine. A Canadian Pino Grigio. If you don't want to use wine you can use chicken stock in it's place.

4. Not a fan of tinned soup?  You can make your own substitute.  There is a lovely recipe here.

5. Try hard not to overcook the chops. This will end up in your having a dry chop which isn't very pleasant to eat. Follow the recommended timings and temperature to check for doneness.

6. Slash the fatty edge of the chops at 1/3 to 1/2-inch intervals with a pair of kitchen scissors or a sharp knife. This will help prevent your chops from curling up during cooking.

 

I was really pleased with the way that these pork chops turned out. They were cooked perfectly, not over cooked and the gravy/sauce was beautifully flavored.  I enjoyed them with some mashed potatoes and a mix of yellow and green beans and carrots.

Other than the time you need to let them sit in the herbs/seasoning before browning; this recipe goes together very quickly. If you enjoy a juicy chop with a nice sauce, then you are sure to enjoy this tasty recipe!

  

I don't eat red meat very often so when I do I like to make sure that I cook it well and that I use a delicious way to cook it. Here are a few other favorites that are also family favorites. I think you might enjoy these also!

PORK CHOPS WITH CREAM GRAVY - Deliciously tender pork chops with pepper gravy, a creamy pepper gravy.  The same type of cream gravy that you might enjoy on biscuits with sausage. The chops are perfectly cooked, well flavored and spiced.  The cream gravy is rich and the perfect accompaniment. Together they are excellent eating!

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! Everyone loves them!

Yield: 2 servings

Author: Marie Rayner

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Ranch Pork Chops

Prep time: 35 MinCook time: 20 MinTotal time: 55 Min

Tender and juicy chops, smothered in a creamy ranch gravy. Simple to make and sized for two, this can easily be doubled to serve more. This is delicious served with mashed potatoes and a vegetable on the side!

Ingredients

For the chops:

• 2 bone-in center-cut loin chops
• salt and black pepper to taste
• 1 tsp Italian seasoning
• 1/2 TBS light olive oil

For the ranch gravy:

• 1/4 cup (60ml) white wine
• 1 fat clove of garlic, peeled and minced
• 1/2 of a 10.5 oz/297g tin of condensed cream of mushroom soup (freeze the other half for another time)
• 1/3 cup (40g) dairy sour cream
• 1/3 cup (80ml) milk (I used whole milk)
• 1/4 cup (60ml) chicken stock
• 1 1/2 TBS dry ranch seasoning mix
• 1/4 tsp onion powder (not salt)
• 1/4 tsp dry mustard powder

Instructions

1. Place the chops between two sheets of plastic cling film/wrap. Pound gently on both sides with the pointy side of a meat pounder, just to tenderize lightly. No need to really hammer it.
2. Season the chops on both sides with salt, pepper and the Italian seasoning. Leave to sit at room temperature for half an hour or so. This will help the chops to absorb the salt and tenderize them even more.
3. Whisk together the soup, sour cream, milk, chicken stock, ranch seasoning, onion powder and mustard powder. Set aside.
4. Heat the oil over medium-high heat in a non-stick skillet large enough to hold both chops. Add the chops and sear them well on both sides, about 2 to 3 minutes per side. If your chops are really thick it may take longer.
5. Set aside and leave to rest.
6. Add the wine to the skillet and let it bubble up over medium heat. Scrape with a rubber spatula to get all of the goodness up. (This is called the fond.)
7. Reduce to a gentle bubble and add the garlic. Cook for a few minutes at a slow bubble. turn heat down to low.
8. Add the sauce ingredients. Cook and stir so that it doesn't curdle or come to a boil. Leave to simmer for 5 to 7 minutes. (You can increase the heat a tiny bit.) Let it simmer until it reduces and thickens, bubbling gently.
9. Return the chops to the skillet, turning them to coat them in the sauce. Gently heat through and cook until the internal temperature of the chops reaches 145*F/63*C.
10. Serve the chops with mashed potatoes and a vegetable on the side, spooning some of the sauce over the chops and the potatoes. Delicious!

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This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.  

  

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Who thinks it's a bit of a nightmare grocery shopping these days?  Put your hand up!  I can see that it is a lot of us, and I cannot see things improving very soon. Everything seems to be jumping in price.  Beef is almost unaffordable these days.  I rarely if ever buy it. Chicken and pork are also getting expensive although they are a bit more affordable.

It's a good thing I don't eat red meat very often.  Every once in a while, I do get a hankering for a steak or a chop and just have to have one. Steak is out of the question these days. I am not paying $25 for a piece of steak.  

I picked up two old fashioned bone-in pork chops the other day however and brought them home with me. I was really looking forward to cooking and enjoying them.  A once-in-a-blue-moon treat.

 

 

Do make sure you use the powders and not the salts when it comes to the onion and garlic. Salts would make this far too salty.  Taste the marinade and the sauce before adding any salt or pepper and then judge accordingly.

I used full fat mayonnaise so that the sauce was lovely and thick and rich and did not split upon sitting. It goes without saying that you should use the best ingredients that you can afford to buy.

 

HOW TO MAKE TEXAS ROADHOUSE PORK CHOPS

There are two elements to this recipe, the chops and the sauce. Neither one is very difficult.

Prick the chops all over with a fork and place into a container large enough to hold them in one layer. Pricking them with a fork ensures that the flavor of the marinade gets right into the meat.

Whisk together all of the marinade ingredients. Pour this mixture over the chops in the container, turning them to cover them in it completely.

Cover and place into the refrigerator. Chill for at least two hours or up to overnight. Obviously the longer you can marinade them the better.

To make the sauce, whisk all of the ingredients together in a small jar until well amalgamated. Cover and chill in the refrigerator until needed.

When you are ready to cook your chops, heat your grill or BBQ to medium high.

Remove the chops from the marinade allowing any extra to drip off. Add the chops the grill in one layer.

 

Grill for about 4 to 5 minutes per side. The inner temperature should reach 145*F/63*C. Remove from the grill and set aside to rest for about 5 minutes before serving.

Serve with the accompanying drizzle/sauce.

Alternately you can pan grill these in a hot skillet over medium high heat for 4 to 5 minutes per side. The inner temperature should reach the same temperatures as above to be considered done and safe to eat.

 

I was quite happy with the ease at which this recipe was prepared and executed. It was quite simple really and required very little effort.

I only marinated the chops for 2 hours, but the marinade was very tasty, and I am sure went a long ways towards ensuring that the chops were juicy and tender. They did not dry out in the cooking in the least.

That sauce/drizzle really made this recipe. It was lovely and tangy and rich.  I could see it going well with all sorts. Chicken, pork, fish. It's a real winner and so easy to throw together.

 

Are you always looking for new and delicious ways to cook pork chops?  If so you might also enjoy the following recipes. I can promise you that they are both incredibly delicious.

PORK CHOPS WITH CREAM GRAVY - This recipe is for deliciously tender pork chops with pepper gravy, a creamy pepper gravy.  The same type of cream gravy that you might enjoy on biscuits with sausage.  The chops are perfectly cooked, well flavored and spiced.  The cream gravy is rich and the perfect accompaniment. Together they are excellent eating!

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!

Yield: 2 servings

Author: Marie Rayner

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Texas Roadhouse Pork Chops

Prep time: 2 HourCook time: 10 MinTotal time: 2 H & 10 M

Tender and juicy pork chops, marinated and grilled to perfection, then served with a lush and tangy sauce for drizzling.

Ingredients

For the chops and marinade:

• 2 thick, bone-in, old fashioned pork chops
• 2 TBS Worcestershire Sauce
• 2 TBS dark soy sauce
• 1 TBS soft light brown sugar, packed
• 1/2 tsp garlic powder, not salt
• 1/2 tsp onion powder, not salt
• 1/2 tsp sweet paprika
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 TBS light olive oil

For the dip/drizzle:

• 1/4 cup (55g) full fat mayonnaise
• 1 TBS Dijon mustard
• 1/2 TBS honey
• 1/2 TBS apple cider vinegar
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• salt and black pepper to taste

Instructions

1. Prick the chops all over with a fork and place into a container large enough to hold them in one layer.
2. Whisk together all of the marinade ingredients. Pour this mixture over the chops in the container, turning them to cover them in it completely.
3. Cover and place into the refrigerator. Chill for at least two hours or up to overnight.
4. To make the sauce, whisk all of the ingredients together in a small jar until well amalgamated. Cover and chill in the refrigerator until needed.
5. When you are ready to cook your chops, heat your grill or BBQ to medium high.
6. Remove the chops from the marinade allowing any extra to drip off. Add the chops the grill in one layer.
7. Grill for about 4 to 5 minutes per side. The inner temperature should reach 145*F/63*C. Remove from the grill and set aside to rest for about 5 minutes before serving.
8. Serve with the accompanying drizzle/sauce.
9. Alternately you can pan grill these in a hot skillet over medium high heat for 4 to 5 minutes per side. The inner temperature should reach the same temperatures as above to be considered done and safe to eat.

All rights reserved The English Kitchen

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

 Thanks so much for visiting! Do come again!

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.