Best 3 Butterflied Pork Chop Dinner Recipes

Prepare yourself for a delightful culinary journey as we delve into the art of creating the perfect butterflied pork chop dinner. This versatile cut provides a flavorful and juicy canvas for a symphony of herbs, spices, and cooking techniques. Whether you prefer the simplicity of a quick pan-fry or the low-and-slow indulgence of a luscious braise, the butterflied pork chop offers endless possibilities to tantalize your taste buds. Join us as we explore a world of seasonings, sides, and cooking methods to elevate your next pork chop dinner to an unforgettable masterpiece.

Here are our top 3 tried and tested recipes!

BUTTERFLIED PORK CHOP DINNER

Butterflied Pork Chop Dinner image

The sliced apple and sweet potatoes that complement these tender pork chops remind me of a crisp fall day, but I enjoy this hearty main dish any time of year, served with salad and dinner rolls. -Angela Leinenbach Mechanicsville, Virginia

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 butterflied pork chops (3/4 inch thick and 3 ounces each)
1 tablespoon butter
1 cup apple juice or cider, divided
1 teaspoon rubbed sage
3/4 teaspoon salt
1/2 teaspoon pepper
2 medium sweet potatoes, peeled and cut into 1/2-inch slices
1 green onion, thinly sliced
1 medium tart apple, peeled, cored and cut into 1/4-inch rings
2 teaspoons cornstarch

Steps:

In a large skillet, brown pork chops in butter; drain. Remove from skillet and keep warm. In same skillet, combine 3/4 cup apple juice, sage, salt and pepper. Add sweet potatoes and green onion. Bring to a boil. Reduce heat., Cover and simmer for 10 minutes; add apple rings and pork chops. Cover and simmer for 13-15 minutes or until apple rings and sweet potatoes are tender and meat is no longer pink., With a slotted spoon, remove the pork chops, sweet potatoes and apple to serving plates; keep warm. , Combine cornstarch and remaining apple juice until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork chops, sweet potatoes and apple.

Nutrition Facts : Calories 421 calories, Fat 13g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 991mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 5g fiber), Protein 24g protein.

BUTTERFLIED CUBAN STYLE PORK CHOPS

Butterflied Cuban Style Pork Chops image

Provided by Bobby Flay

Categories main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3/4 cup fresh orange juice
1/2 cup fresh lime juice
1/3 cup coarsely chopped fresh oregano leaves
6 cloves garlic, coarsely chopped
1 teaspoon ground cumin
1/4 cup canola oil
4 (8-ounce) pork chops, butterflied and thinly pounded
Salt and freshly ground black pepper
8 (1/4-inch) thick slices Swiss cheese
8 (1/4-inch) thick slices boiled ham
2 sour dill pickles, thinly sliced (need about 16 slices)
2 tablespoons chopped cilantro leaves
1/4 cup olive oil

Steps:

Heat the grill to high.
Whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 tablespoons oregano, the garlic, cumin, and canola oil in a large baking dish. Add the pork and turn to coat. Cover and let marinate for at least 15 minutes and up to 2 hours in the refrigerator.
Remove the pork from the marinade and pat dry. Place the chops on a flat surface, cut-side up and season with salt and pepper. Place 1 slice of cheese, 2 slices of ham, a few slices of pickle and another slice of cheese on 1 half of the chop. Fold over brush the top with oil and season with salt and pepper. Repeat with remaining ingredients.
Place the chops on the grill, oil side down and grill until golden brown, 3 to 4 minutes. Flip the chops over and continue grilling until the bottom is golden brown and the cheese has melted, 2 to 3 minutes longer.
Whisk the remaining orange and lime juices, oregano, and the cilantro with the olive oil and salt and pepper, to taste. Spoon over the chops and serve.

OLD-FASHIONED BUTTERFLIED PORK CHOPS

Old-Fashioned Butterflied Pork Chops image

Provided by Bobby Flay

Categories main-dish

Time 50m

Yield 1 serving

Number Of Ingredients 6

Ingredients

1/4 pound fresh pork loin meat
2 tablespoons flour
2 tablespoons bread crumbs
1 egg
Salt
Pepper

Steps:

Preheat a deep fryer or a pot of oil to 350 degrees F.
Butterfly the pork loin. Place the flour in a shallow dish. Place the bread crumbs in a separate shallow dish. Break the egg into a bowl and beat. Add salt and pepper to the egg to obtain the flavor. Dip the pork loin into the flour on both sides, back and front. Dip the pork loin, back and front, into the egg. Cover with bread crumbs.
Place the breadcrumb covered pork loin into hot oil, either in a pan or a deep fryer. Cook until well done

Tips:

Use a sharp knife to butterfly the pork chops. This will help ensure that they cook evenly.
Pound the pork chops to an even thickness. This will also help them cook evenly.
Season the pork chops generously with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Cook the pork chops over medium heat until they are cooked through. This will take about 5-7 minutes per side.
Let the pork chops rest for a few minutes before serving. This will help them retain their juices.

Conclusion:

Butterflied pork chops are a delicious and versatile dish that can be served with a variety of sides. They are perfect for a weeknight meal or a special occasion. With just a few simple ingredients and steps, you can create a memorable meal that your family and friends will love.