Best 2 25 Minute Unstuffed Pork Chops Recipes

Discover the culinary delight of preparing tender and flavorful pork chops in just 25 minutes with our comprehensive guide to cooking unstuffed pork chops. This article will provide you with essential tips, techniques, and a selection of delectable recipes that will tantalize your taste buds. Learn how to choose the right pork chops, marinate them for maximum flavor, and cook them to perfection using a variety of cooking methods. Whether you prefer pan-frying, baking, or grilling, we've got you covered. With our expert guidance, you'll be able to create a quick and easy weeknight meal that is both nutritious and satisfying. So gather your ingredients, sharpen your knives, and get ready to embark on a culinary journey that will transform ordinary pork chops into an extraordinary meal.

Check out the recipes below so you can choose the best recipe for yourself!

25-MINUTE GRILLED PORK CHOPS WITH SUCCOTASH

25-Minute Grilled Pork Chops with Succotash image

We used the summery flavors of succotash as inspiration to build a whole meal-on-the-grill. Simply-seasoned pork chops cook alongside corn and onions, which then get tossed with canned black-eyed peas and juicy summer tomatoes-no extra pan. You won't miss the butter and cream traditionally used in succotash; a dollop of cumin-spiced sour cream is even better.

Provided by Food Network Kitchen

Time 25m

Yield 4 Servings

Number Of Ingredients 11

Ingredients

2 medium yellow tomatoes, cut into 1/2-inch-thick wedges (about 1 pound)
Kosher salt and freshly ground black pepper
1/2 cup sour cream
Zest and juice of 1 lime
1/4 teaspoon cumin
1/4 cup extra-virgin olive oil, plus more for oiling the grill grates
4 bone-in pork chops, 1-inch thick (about 3 pounds)
4 ears yellow corn, shucked
1 large red onion, sliced into 1/2-inch rounds (about 8 ounces)
One 15-ounce can black-eyed peas, drained and rinsed
1/2 cup roughly-chopped fresh parsley

Steps:

Prepare a grill or large grill pan for medium-high heat.
Put the tomatoes into a large mixing bowl. Sprinkle with salt and pepper and let sit at room temperature while you prepare the rest of the ingredients.
Put the sour cream, lime zest and juice, cumin and a pinch of salt and pepper in a small bowl and whisk to combine. Reserve.
Lightly oil the grill grates. Brush the pork all over with 2 tablespoons of the oil and sprinkle liberally with salt and pepper. Arrange the pork on one side of the grill (leave room for grilling the vegetables) and cook until lightly charred on both sides and an instant-read thermometer inserted into the deepest part of a chop registers 140 degrees F, about 5 minutes per side. Remove from the grill and let rest for 5 minutes before serving.
Meanwhile, brush the corn and onion liberally with the remaining 2 tablespoons oil, sprinkle with salt and pepper and arrange them on the grill. Cook the corn until lightly charred, 6 to 8 minutes, rotating the ears so that they cook evenly. Cook the onion until charred and tender, 6 to 8 minutes, flipping as needed. Transfer the vegetables to a cutting board and cool for 2 to 3 minutes. When cool enough to handle, cut the corn away from the cobs and quarter the onion rounds. Add the corn, onion, black-eyed peas and half of the parsley to the same large bowl with the tomatoes. Gently toss to combine. Season to taste with salt and pepper.
Divide the succotash among 4 large dinner plates and top with a dollop of the reserved sour cream mixture. Place 1 pork chop on each plate next to the succotash. Garnish the succotash with the reserved parsley and serve immediately.

UNSTUFFED PORK CHOPS

Unstuffed Pork Chops image

This is comfort food at its finest. The savory flavors of sage and onion in the stuffing infuse the chops while they bake and the pork come out tender and moist.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

2 bone-in pork loin chops (8 ounces each)
2 teaspoons olive oil
1-1/2 cups crushed chicken stuffing mix
3/4 cup 2% milk
2/3 cup condensed cream of mushroom soup, undiluted
1/8 teaspoon pepper

Steps:

In a large skillet, brown pork chops in oil. Transfer to an 8-in. square baking dish; sprinkle with stuffing mix. In a small bowl, combine the milk, soup and pepper; pour over top., Cover and bake at 350° for 30-35 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 637 calories, Fat 31g fat (10g saturated fat), Cholesterol 121mg cholesterol, Sodium 1467mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 1g fiber), Protein 46g protein.

Tips:

Choose thick-cut pork chops for a more flavorful and juicy result.
Pound the pork chops to an even thickness to ensure even cooking.
Season the pork chops generously with your favorite spices and herbs.
Use a large skillet to sear the pork chops, so they don't crowd each other.
Sear the pork chops for 2-3 minutes per side, or until they are golden brown.
Add the sauce to the skillet and bring it to a simmer.
Reduce the heat to low and cook the pork chops in the sauce for 15-20 minutes, or until they are cooked through.
Serve the pork chops immediately with your favorite sides.

Conclusion:

This recipe for 25-minute unstuffed pork chops is a quick and easy weeknight meal that is packed with flavor. The pork chops are seared until golden brown and then simmered in a flavorful sauce. The result is a juicy and tender pork chop that is sure to please everyone at the table. Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a side salad.