Ina Garten's Pork Chop Recipes

Ina Garten's pork chop recipes are all a little bit different with one recipe showing you how to cook them on the grill and others being stuffed or made with apples. This post includes varied pork chop recipes from Ina Garten's cookbooks. There are many different pork chop recipes here, such as pork chops with apples, mushrooms, stuffed chops, and more.

How Do I Cook Pork Chops So They Don't Dry Out?

Usually, soaking the pork chops in a marinade for a couple of hours will prevent the chops from drying out while baking/cooking. Also, you should always check the temperature so you don't overcook the chops.

Here is a list of tips to ensure your pork chops don't dry out:

• Buy bone-in pork chops
• Add a flavor boost with a simple marinade
• Bring the meat to room temperature before cooking
• Start them on the stove; finish them in the oven
• Add a splash of chicken stock to prevent the meat from drying out in the oven
• Check the internal temperature.
• Let the pork chops rest 

What is the Best Temperature to Cook Pork Chops at?

Most pork chop recipes recommend cooking/baking pork chops between 350 F and 400 F. This does not mean you cannot cook at lower or higher temperatures; however, you will achieve the best results at 350 F or 400 F. This will result in roasted pork chops that are brown, warm, and juicy.

Should Pork Chops Be Baked Covered Or Uncovered?

Pork chops should be covered with aluminum foil if you bake them in the oven to prevent them from drying out. However, if you sauté the chops first, you can cook the pork chops uncovered.

How Long Do Baked Pork Chops Last in the Fridge?

Pork chops that you have baked in the oven can be stored in the refrigerator for up to 4 days. In order to properly store the chops in the fridge, you should allow them to cool to room temperature, and then wrap them in plastic wrap or place them in airtight containers. You can store baked pork chops with sauces if desired.

Can You Freeze Cooked Pork Chops?

Pork chops can be frozen after you cook them. As soon as you have finished baking/cooking the pork chops, let them rest until they reach room temperature. Then divide the chops into servings for easy reheating. Each pork chop portion should go into a freezer bag labeled with the freezing date so that you will know when to use them by. Properly stored cooked pork chops can be kept in the freezer for up to 2 months.

How to Reheat Cooked Pork Chops

Pork chops can be reheated in the oven for about 15 minutes at 350 F once they are thawed. Before placing the chops in the oven, cover them with aluminum foil so they remain moist.

In the microwave, you can reheat pork chops by setting the power to 50%. Pork chops should be heated for 30 seconds at a time until heated through. This is so that you don't overcook them. Using an instant-read thermometer, check if the pork chops are evenly heated after 30 seconds.

Ina Garten's Pork Chops

Here's how you can grill pork chops on the grill. Cooking chops using Ina Garten's instructions are very easy. First, grill the chops over coals for about 5 minutes. Then, remove the pork chops from the heat, cover them with aluminum foil, and let them rest.

Ina Garten's Pork Chops Ingredients

• 2 (1-inch thick) pork chops 
• Kosher salt, to taste
• Freshly ground black pepper, to taste

How to Make Ina Garten's Pork Chops

1. Season the chops on both sides generously with salt and pepper.
2. Set the pork chops aside for 15 to 30 minutes at room temperature.
3. During this time, prepare a charcoal grill with hot coals.
4. Once the coals are hot, grill the chops until they are almost cooked through, about 5 to 7 minutes on each side.
5. Remove the chops from the coals, transfer them to a platter, and cover them with aluminum foil.
6. Allow the pork chops to rest for about 15 to 20 minutes.
7. Serve and enjoy.

Ina Garten's Pork Chops with Caramelized Onions

This recipe uses mustard, olive oil, salt, pepper, black pepper, and some thyme leaves to marinate the chops. I recommend you soak the chops in the mustard sauce overnight to allow them to soak up the flavors.

Ina Garten's Pork Chops with Caramelized Onions Ingredients

For the chops:

• ¼ cup olive oil 
• 2 to 3 tbsp Dijon mustard 
• Salt, to taste
• Freshly ground black pepper, to taste
• Leaves from a few sprigs of fresh thyme 
• 4 (10 to 12-ounce) 1-inch thick bone-in pork chops

For the onions:

• 3 tbsp vegetable oil 
• 2 medium red onions, thinly sliced 
• 1 tbsp honey 
• 1 tbsp balsamic vinegar 
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Ina Garten's Pork Chops with Caramelized Onions

1. For the chops, in a bowl, whisk the olive oil with the mustard, salt and pepper to taste, and thyme until combined. Let the chops marinate in the olive oil mixture overnight or for 1 hour in the refrigerator. Let the pork chops come to room temperature before cooking.
2. In a large skillet with two burners set over medium heat, cook the pork chops until browned, about 5 to 6 minutes on each side.
3. For the onions, in a separate large skillet, heat the vegetable oil over medium-high heat. 
4. Saute the onions for about 4 minutes. 
5. Add the honey and balsamic, and continue cooking the onions until they are soft and lightly caramelized, about 15 minutes. 
6. Season with salt and pepper to taste.
7. Serve the pork chops with the onions.

Ina Garten's Pork Chops with Apples Sauce

The best part of this recipe is the sweetness of the apple sauce. To begin, cook the chops in a frying pan and then bake them in the oven. Then, you set them aside and prepare the apple sauce, which is made from apples, apple cider, cinnamon, olive oil, and rosemary.

Ina Garten's Pork Chops with Apple Sauce Ingredients

• 4 1-inch thick bone-in pork loin chops 
• Kosher salt, to taste
• Extra-virgin olive oil 
• 2 onions, thinly sliced 
• 1 pinch crushed red pepper 
• 2 Granny Smith apples, peeled, cored, and sliced 
• 1 pinch cinnamon 
• 2 sprigs of fresh rosemary, leaves finely chopped 
• 2 cups apple cider 

Ina Garten's Pork Chops with Apple Sauce Instructions

1. Preheat the oven to 375 F.
2. Season the pork chops with salt.
3. Heat the olive oil in a large skillet set over high heat.
4. Working in batches if the chops don't fit in the pan at the same time, sear the pork chops on both sides until golden.
5. Place the pork chops on a baking sheet after removing them from the skillet.
6. Continue cooking the pork chops in the oven until cooked through, about 10 to 12 minutes.
7. Before serving the pork chops, remove them from the oven and let them rest for 10 minutes.
8. Remove the excess fat from the skillet. 
9. Heat a drizzle of olive oil in the skillet. Add the onions with some salt and the crushed red pepper. 
10. Cook the onions until they are soft and aromatic. 
11. Add the apples, cinnamon, and rosemary to the onions, stirring until well combined.
12. Stir in the apple cider and cook the mixture until it has reduced by about two-thirds and the apples and onions have become soft and saucy. 
13. Serve the apple sauce with the pork chops.

Ina Garten's Baked Stuffed Pork Chops

These stuffed pork chops are stuffed with a mixture of raisins, lemon peel, lemon juice, apples, salt, and black pepper. To make them, you cut a medium-deep hole in the middle of the chops and stuff them with a flavorful apple mixture. Then, you brown the pork chops on both sides before baking them for about 30 minutes at 325 F.

Ina Garten's Baked Stuffed Pork Chops Ingredients

• ¼ cup golden raisins, roughly chopped 
• ½ tsp grated lemon peel 
• 2 tbsp lemon juice 
• ½ cup finely diced peeled apple or pear 
• Salt and pepper, to taste
• 4 very thick loin pork chops 
• Flour, for dusting chops 
• Vegetable oil, for skillet 

Ina Garten's Baked Stuffed Pork Chops Instructions

1. Preheat the oven to 325 F.
2. Mix the raisins with the lemon peel, lemon juice, and apple in a bowl, and season with salt and pepper to taste. 
3. Using a sharp knife, cut a pocket into the side of each pork chop. Stuff some of the mixture into the pocket of each pork chop. 
4. Use toothpicks to close each chop. 
5. Season the pork chops with salt and lightly dust them with flour.
6. Heat some vegetable oil in a cast-iron skillet.
7. Cook the chops on each side until golden. 
8. Season the pork chops with fresh pepper. 
9. Place the skillet in the oven for 30 to 40 minutes.
10. Let the pork chops rest for 5 minutes.
11. Serve the pork chops with mashed potatoes or whatever sides you prefer.

Ina Garten's Pork Chops with Mushrooms

This recipe includes mushrooms, garlic, chicken broth, some seasonings, and flour to make the sauce thicker. The pork chops in this recipe can be sauteed or baked, and then served with mushroom sauce.

Ina Garten's Pork Chops with Mushrooms Ingredients

• 2 tbsp all-purpose flour, divided
• 4 ½-inch thick bone-in pork chops (2 to 2 ¾ Ibs), fat trimmed 
• Kosher salt and freshly ground pepper, to taste
• 1 ½ tbsp extra-virgin olive oil, divided 
• 12 ounces cremini or white mushrooms, thinly sliced 
• 3 cloves garlic, thinly sliced 
• 1 bunch scallions, whites sliced, greens cut into 2-inch pieces 
• ½ cup low-sodium chicken broth 
• 2 tbsp low-fat sour cream 
• ¾ cup chopped fresh parsley 
• Cornbread, for serving (optional) 

Ina Garten's Pork Chops With Mushrooms Instructions

1. Sprinkle 1 ½ tbsp of flour over the pork chops, and then season them with salt and pepper to taste. 
2. In a large nonstick skillet, heat ½ tbsp olive oil over medium-high heat. 
3. Cook the chops in 2 batches until golden brown and just cooked through, about 3 to 4 minutes per side, adding another ½ tbsp olive oil between batches. 
4. Place the chops on a plate and keep them warm.
5. Heat the remaining ½ tbsp olive oil in the skillet. Cook the mushrooms, garlic, scallion whites, and a pinch of salt until they begin to brown, about 3 minutes. 
6. Cook, stirring occasionally, for about 3 more minutes until the mushrooms are soft. 
7. Sprinkle the remaining ½ tsp flour over the mushrooms. 
8. Stir in the chicken broth and sour cream and cook for about 1 more minute, until the gravy thickens.
9. Serve the pork chops on individual plates. 
10. Stir the scallion greens, parsley, and any juices from the pork into the gravy. 
11. Season the pork chops with salt and pepper, and spoon the mushroom sauce over them. 
12. You can serve this dish with cornbread if desired.

What to Serve with Ina Garten's Pork Chops

• Gravy
• Guacamole
• Ina Garten's Spinach Artichoke Dip
• Cranberry Sauce
• Garlic Mashed Potatoes
• Ina Garten's Scalloped Potatoes
• Baby Potatoes
• Costco's Chicken Alfredo Instructions

Ina Garten's Pork Chop Nutrition Facts

Serving Size: 4 oz (112g)

• Calories from Fat 54
• Calories 160
• Total Fat 6g
• Saturated Fat 2.5g 
• Trans Fat 0g
• Cholesterol 85mg
• Sodium 75mg
• Total Carbohydrates 0g
• Dietary Fiber 0g 
• Sugars 0g 
• Protein 23g

Frequently Asked Questions

Ina Garten's Grilled Pork Chops

Author: Emily Hill Cooking Method:Grilling, Baking, Sautéing Cuisine:American Courses:Dinner

Difficulty:BeginnerPrep time: 5 minutesCook time: 40 minutesRest time: 5 minutesTotal time: 50 minutesServings:2 servingsCalories:160 kcal Best Season:Available

Description

Here's how you can grill pork chops on the grill. Cooking chops using Ina Garten's instructions are very easy. First, grill the chops over coals for about 5 minutes. Then, remove the pork chops from the heat, cover them with aluminum foil, and let them rest.

Ingredients

• 2 (1-inch thick) pork chops 
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Season the chops on both sides generously with salt and pepper.
2. Set the pork chops aside for 15 to 30 minutes at room temperature.
3. During this time, prepare a charcoal grill with hot coals.
4. Once the coals are hot, grill the chops until they are almost cooked through, about 5 to 7 minutes on each side.
5. Remove the chops from the coals, transfer them to a platter, and cover them with aluminum foil.
6. Allow the pork chops to rest for about 15 to 20 minutes.
7. Serve and enjoy.

Keywords:Ina Garten Pork Chops