i ran across this recipe online a little while ago. it's not terribly healthy but has been a major hit when i serve it. assembling takes a bit to get a hang of but is fun. enjoy your food whilst eating and preparing!

6 center cut boneless pork chops
1 med. onion (i prefer to use shallots)
3/4 c. mayonnaise
Approximately 1 c. Parmesan cheese
Garlic powder (i use fresh garlic, thinly sliced & drop the onion powder--the powders do make it easier to assemble though!)
Onion powder
Salt
Pepper

Sprinkle garlic powder, onion powder, salt and pepper on both sides of pork chop. Slice onion in thin transparent slices. Cover each pork chop with onion slices. Spread mayonnaise over top of pork chop (cover onions). Sprinkle Parmesan cheese to completely coat mayonnaise. Set oven at about 375 degrees. Bake for about 45 minutes until mayonnaise and cheese form a golden crust. Serve
immediately. Enjoy!

Can't go wrong with these. Check out the photos. (They usually do the trick for me.) ;)


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Crisp Pork Medallions With Creamy Caper Sauce - serves 4
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For Sauce
2/3 cup plain yogurt (6 oz, preferably whole milk)
3 tablespoons mayonnaise
2 tablespoons drained bottled capers, finely chopped
1 tablespoon finely chopped fresh flat-leaf parsley
1/8 teaspoon black pepper

For Pork
1 1/2-1 3/4 lbs pork tenderloins
3/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 cup fine dry breadcrumbs
1 cup vegetable oil, for pan frying
For optional Garnish
lemon wedges or watercress (optional) or other baby greens (optional)

1. Make sauce – Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
2. Cook pork – Put oven rack in middle position and preheat oven to 350°F.
3. Cut pork crosswise into 1 ¼” thick slices (medallions).
4. Whisk together flour, salt, and pepper in a shallow bowl.
5. Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.
6. Working with 1 medallion at a time, dredge them in flour, shaking off excess, and dip in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Arrange pork in 1 layer on baking sheet.
7. Heat 1/4” oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then panfry medallions, turning over once, until golden brown, 6-8 minutes total.
8. Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145-150F, 6 to 7 minutes.
9. Serve pork with sauce, lemon wedges and watercress.

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Pork Medallions With Mushroom Sauce - serves 4-5
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2 lbs pork tenderloins (thick)
1 1/2 cups sliced mushrooms
1 cup heavy cream
1/2 red onion, sliced VERY finely
1 garlic clove, minced
1/2 tablespoon chopped fresh rosemary
salt and pepper, to taste
olive oil
butter

1. Clean up the pork tenderloin as much as possible, removing membranes and fat. Slice into 1 1/2-inch thick slices and slice these almost in half, butterflying them. You should have about 5 steaks.
2. Fry the sliced mushrooms in 1/2 tbsp olive oil until they're dark and crisp. (Place in single layer and don’t stir for first 2 minutes.) Set aside, but do not clean the pan.
3. Mix the sliced onions with the minced garlic. Sprinkle some salt and pepper on the pork steaks, then fry them in the mushroom pan in 1/2 tbsp of olive oil and 1 tbsp of butter on high heat, about 4 minutes per side, until they're nicely browned.
4. Move to a plate; cover with foil.
5. Add another 1/2 tbsp of butter to the pan and fry the onions and garlic briefly on high heat until they start to brown.
6. Then add the cream to deglaze, and add the mushrooms and rosemary. Let the sauce reduce on high heat until it's very thick. Add juice from the pork steaks towards the end, stir, then add the pork to the pan to heat. Eat while on the treadmill.

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Pork Chops With Blue Cheese Gravy - serves -4
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2 tablespoons butter
4 thick cut pork chops
1/2 teaspoon ground black pepper (to taste)
1/2 teaspoon garlic powder (to taste)
1 cup whipping cream
2 ounces blue cheese, crumbled

1. Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.
2. Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.

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Primo Pork Chops and Gravy - serves 2
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2 thick-cut boneless pork chops
1 teaspoon chicken stock, concentrate (Better Than Bouillon brand) or 3 cups chicken stock
3 cups water (IMPORTANT! Use ONLY if making chicken stock from concentrate!)
1/2 cup vermouth or dry white wine
1 teaspoon flour
1 tablespoon water
pepper, to taste
1 tablespoon vegetable oil (not olive oil, it burns at high heat)

1. In a pot, warm the chicken broth (or chicken stock concentrate plus the 3 cups water) over medium heat.
2. Heat the oil on high. Trim the chops of excess fat and season with pepper.
3. Sear the pork chops in the (very) hot pan. Noisy work… a spatter guard helps here! Sear the chops on all sides including the edges (hold them with tongs edge-side-down). Put them on a plate, cover with foil and set aside.
4. Deglaze the pan with the vermouth or wine. Add the chicken stock from the pot, completing the deglazing. Now pour everything from the pan back into the pot. (Confused yet?).
5. Put the chops in the pot, reserving the foil that covered them. Check if the fluid level is high enough in the pot; it should be about 1/4 inch or less below the tops of the chops, but the chops should not be covered by the chicken stock.
6. Cover pot with lid. Let simmer on medium-low for 20 minutes. Flip the chops over and let simmer for another 20 minutes, checking every now and then to assure there's enough fluid left in the pot. If not, add a little more chicken stock.
7. Take the chops out of the pot and cover again with reserved foil. In a small bowl, mix the teaspoon of flour with a tablespoon of water until well-blended and whisk into the stock to thicken. Turn the heat to high and let cook, stirring occasionally, until the stock/gravy reduces slightly and thickens. This may take several minutes.
8. Plate the chops with mashed potatoes and introduce them both to that lucious gravy!

My favorite pork chop recipe is as follows

serves 4
four pork loin chops
1 large onion thinly sliced.
2 granny smith apples, sliced
1/4 cup honey
1/2 cup apple cider vinegar
salt and pepper to taste
about two tablespoons butter or olive oil

in a large skillet (big enough to fit all the pork chops) melt the half the butter or warm olive oil on medium heat, add the thinly sliced apples and onions and saute until almost tender. Remove from the pan. Season the pork chops on both sides with salt and pepper, add the remaining butter/oil to the pan and brown on both sides. reduce the heat slightly add the onions and apples, the honey, and the apple cider vinegar, and cook until the pork chops are done (a bit of pink in the center is how I like mine, but they're also good better done).

Serving this with mashed potatoes, and a green vegetable creates an easy delicious meal. Normally the entire meal only takes me about a half an hour. pork and apples are a food match made in heaven, I'm sure it will sway you husband. (oh, I also think it's good with some sage added, but not everybody seems to like it.)

I love pork chops, but I've never had it the traditional way (aka American with apple sauce or something to that effect). Below is a recipe I've posted before that I've posted this before, delish!

Here's a yummy recipe from Cook's Illustrated that I've made before. And brining is worth it - make them so juicy and tender!

Stuffed Thick-Cut Pork Chops with Spinach and Fontina Stuffing
Published: May 1, 2005
Serves 4

Prepare the stuffing while the chops brine. (The stuffing can also be made a day in advance, but it must be microwaved just to room temperature before being packed into the chops.) One stuffed chop makes for a very generous serving. If desired, remove the meat from the bone and cut it into 1/2-inch slices to serve 6.
INGREDIENTS

To Brine
4 bone-in pork rib chops (12 to 14 ounces each), 1 1/2 inches thick (see illustrations below)
3/4 cup packed light brown sugar
Table salt

Stuffing
1 slice white sandwich bread , torn into quarters
1/4 cup pine nuts , toasted
1 tablespoon olive oil
2 medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
6 ounce fresh spinach , washed and stemmed (about 12 cups)
2 ounces Italian fontina cheese , shredded (about 1/2 cup)
1/4 cup ricotta cheese
1 ounce Parmesan cheese , grated (about 1/2 cup)
1 medium lemon , cut into 4 wedges
1/4 teaspoon table salt
Pinch fresh ground nutmeg
Ground black pepper

For Chops
Ground black pepper
2 teaspoons vegetable oil

See Illustrations Below: Stuffed Pork Chops -- Cutting the Pocket

1. TO BRINE THE CHOPS: Using sharp paring knife, cut 1-inch opening into side of each chop, then cut pocket for stuffing (see illustrations below). Dissolve sugar and 1/4 cup salt in 6 cups water in large bowl or container; submerge chops, cover with plastic wrap, and refrigerate for 1 hour.

2. TO MAKE THE STUFFING: In food processor, pulse bread and pine nuts until evenly ground, about ten 1-second pulses.

3. Heat oil in 12-inch skillet over medium-high heat until shimmering; add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add spinach; using tongs, turn spinach to coat with oil. Cook, stirring with tongs, until spinach is wilted, about 2 minutes. Transfer spinach to colander in sink and gently squeeze to release excess moisture; cool spinach until just warm.

4. Mix together fontina, ricotta, and Parmesan in bowl. Add spinach and bread crumb mixture; using spatula, mix well to break up clumps. Squeeze juice from lemon wedges into small bowl; reserve juiced wedges for sealing stuffing pockets in chops. Stir 1 tablespoon lemon juice, salt, nutmeg, and pepper to taste into stuffing.

5. TO STUFF AND COOK THE CHOPS: Adjust oven rack to lower-middle position, place rimmed baking sheet or shallow roasting pan on rack, and heat oven to 450 degrees. Remove chops from brine and rinse under cool running water; pat dry with paper towels. Place one-quarter of stuffing in pocket of each chop. Trim reserved lemon wedges from stuffing recipe to 2-inch lengths; insert one lemon wedge into each pocket to contain stuffing. Sprinkle chops with salt and pepper.

6. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until just beginning to smoke. Arrange chops in skillet and cook without moving chops until well browned, about 3 minutes. Using tongs, flip chops and cook until well browned on second side, 2 to 3 minutes longer.

7. Using tongs, transfer chops to preheated pan in oven; cook until instant-read thermometer inserted into center of stuffing registers 135 degrees, 15 to 20 minutes, flipping chops halfway through cooking time. Transfer chops to platter, tent loosely with foil, and let rest 10 minutes (internal temperature will climb to 145 degrees). Serve immediately.

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I usually make pork chops Vietnamese style with a marinade of soy sauce, brown sugar, lemongrass, garlic, chili paste, and pepper. Eat with rice, and a small side of undressed lettuce, cucumber and tomato. If you see "rice plate" on a VN restaurant menu, try the pork chop plate, it's really good!

Have you tried pork steaks? It might be a good way to ease him into the pork 'thing'. They are more tender and darker than chops are. Here's how I make them:

3 pork steaks
2 Cans Golden Mushroom Soup (Campbell's)
1 handful of mushrooms, sliced (I usually use criminis)
1/2 yellow onion, chopped
1/2 cup of water

Simmer everything on low (covered) until the steaks are cooked through (45 mins - 1 hour)

Make some linguini or rice & top it with your pork & mushroom sauce.


I also make pork fried rice with the steaks since they are more moist than chops are.


=)
~C