Pork Need Inexpensive Stove Top and Oven Pork Chop Recipes

Meemur

Voice on the Prairie
Right now, pork chops are the most affordable fresh meat. I scanned the internet looking for some simple, inexpensive pork chop recipes that can be cooked either on the top of the stove or in the oven (toaster oven, in my case). I found a ton of recipes but most seem to use multiple, expensive ingredients (pink sea salt? French honey mustard? Not in my kitchen) or multiple steps ending with popping them in an air fryer, which I don't have.

For now, I've been slicing them and making simple stir fries with a minimum of wok oil and soy sauce.

Other ideas?
 

Bps1691

Veteran Member
Marinade pork chops in Zesty Italian dressing for at least 4 hours in frig

Pre-heat toaster oven to 350 degree Bake

Spray pan to be used with Pan

Take chops out of marinade and leave wet
… lightly flour chops

Dip in marinade again
... lightly flour chops

Put on pan with Pam

Put in Oven and bake

I do the same thing with mustard in place of the dressing

... coat chops with good yellow mustard, dip in flour and bake

You can also do chicken breasts the same way with the Italian dressing

Only down side is that the bottom coating doesn't always come out crispy like it does in a frying pan
 

packyderms_wife

Neither here nor there.
I make my own shake and bake for chops and chicken hind quarters.

Two to four slices of bread ground into bread crumbs.
Add garlic and onion powder, salt, pepper, oregano, thyme, sage, and paprika to taste. Place into a zip lock bag with a couple of tablespoons of cooking oil of your choice, put chops into bag and coat with mix. Place into a baking dish and cover with foil and bake for 45 minutes.

Want it to have a more italian flavor add ground anise and basil. I also add grated parmesean cheese and throw some olives, onion chunks, and garlic cloves into the pan.
Want it to have a more texmex flavor add ground cumin. I also throw in jalenpenos, onion, and garlic cloves.
 

packyderms_wife

Neither here nor there.
For stovetop, coat the chops with flour, salt, and pepper to taste and cook in a castiron skillet in some oil. OC makes gravy with the drippings and we eat with biscuits.
 

packyderms_wife

Neither here nor there.
Added to the list. Thanks!

There was a sandwich shop in Toledo that made grilled cheese sandwiches with honey mustard. Yum!
They have several types of stone ground mustard as well and they also carry wedges of parmesan and asiago cheese. If you haven't checked out their baking aisle in a while do so they've added all sorts of things that are wonderful for the kitchen!
 

Meemur

Voice on the Prairie
That greatly helps, ladies! Thanks! My typical go-to pork chop recipe is to stuff an Iowa chop (very thick) with rice and raisins, but these center-cut chops are a lot thinner. In the old days when I had a gas grill, I'd just grill them.
 

packyderms_wife

Neither here nor there.
That greatly helps, ladies! Thanks! My typical go-to pork chop recipe is to stuff an Iowa chop (very thick) with rice and raisins, but these center-cut chops are a lot thinner. In the old days when I had a gas grill, I'd just grill them.
Get a cast iron griddle for your stove top, watch the Aldi's ads as they tend to sell them in the Aisle of Stuff during the summer. I have one and love mine when I remember to use the silly thing.
 

Meemur

Voice on the Prairie
They have several types of stone ground mustard as well and they also carry wedges of parmesan and asiago cheese. If you haven't checked out their baking aisle in a while do so they've added all sorts of things that are wonderful for the kitchen!
I'll check the new one in N. Ankeny and if I don't see that, I'll check yours at some point. Mine is starting to become the go-to for cheese. They undersell HyVee significantly.
 

packyderms_wife

Neither here nor there.
I'll check the new one in N. Ankeny and if I don't see that, I'll check yours at some point. Mine is starting to become the go-to for cheese. They undersell HyVee significantly.
Yes, they do undersell HyVee!~ Up until two years ago mine never carried Kraft American cheese so never bought the stuff unless it was on sale for a really good price, now Aldi's carries, love a slice of that with their extra sharp cheddar for a grilled cheese sammie.
 

Bps1691

Veteran Member
The honey mustard you can get at Aldi's and tastes the same!
Best Honey Mustard in the world is Honey Baked Ham company Honey Mustard!

Used to get it when I was working as a consultant in New Orleans and put a couple of bottles in my bag when I flew back.

There isn't any of their stores within a reasonable drive of my AO and haven't gotten any for years.
 

packyderms_wife

Neither here nor there.
Best Honey Mustard in the world is Honey Baked Ham company Honey Mustard!

Used to get it when I was working as a consultant in New Orleans and put a couple of bottles in my bag when I flew back.

There isn't any of their stores within a reasonable drive of my AO and haven't gotten any for years.

 

Marie

Senior Member
Try coating with chili/lime and saute pretty yummy

One of my favorites Momma used to make is just cut up, braised with a whole skillet of onions and cream, poured over taters.
 

Raggedyman

Res ipsa loquitur
werlds best pork chops . . .

drizzle olive oilto coat both sides
liberal sprinkling of coarse salt - take a tablespoon and gently drive it into the meat
coarse ground pepper
GRANULATED garlic - no such thing as too much
sprinkle a little accent

flip to the other side - repeat the above . . .

let the meat sit out at room temp ~ 3hrs . . . grill either outside on charcoal on on the stove top in cast iron or in ye olde toaster ov . . .

cheap seasonings: check
easy peasy: check

mission complete
 

packyderms_wife

Neither here nor there.
Or brown, throw on a can of Golden Mushroom soup, add some chicken stock and bake till done (tender).

Serve with instant smashed (soup is now gravy). One of our favorite winter meals.
I used to make this and would add some seasonings like garlic and onion powder along with a splash of Worcestershire sauce. This is really good over those fat egg noodles.
 

Meemur

Voice on the Prairie
I baked two chops with regular mushroom soup (that's what I had on hand) and had those over angel hair pasta (also what I had on hand) with a side of green beans. Excellent! And I'll have the 2nd chop tomorrow.

That's great! I'll be eating chops for awhile, alternated with frozen fish. When it cools down, I'll thaw and grill some frozen hamburgers. I'm trying to keep my freezer meat intact until July 1. If meat supplies increase and prices drop, I'll dig into some of the freezer meats and replace them before this fall.
 

kyrsyan

Veteran Member
My favorite is one I tripped across a couple of months ago. Take meat out of fridge, salt and pepper to taste, let sit for 30 minutes. Make a spice mix, your choice I use a homemade BBQ spice. 1 tbsp spice to 2 tbsp flour. At the 30 minute point, coat the chops in the mix, then let sit for another 30 minutes. Cook however you choose after that. I do stove top cast iron or the grill.
Nice tasty chops that aren't dried out.

Otherwise, I pack and freeze them in a variety of oil based salad dressing that I find at Aldi. So they are spiced and ready to go when defrosted.
 

kyrsyan

Veteran Member
Found this if you want to test it out. It's supposed to be a copycat of the Honey Baked Ham one.
 

raven

Veteran Member
crockpot is cheaper than baking in the oven.
ingredients
4 pork chops or pork steaks
1 cup rice, uncooked
1 envelope onion soup mix
1 can (10.75 ounce size) cream of mushroom soup
2 cups water

directions
If desired, brown the pork chops in a skillet first.

Add the rice to the crock pot. Sprinkle with 1/3 of the onion soup mix. Evenly place the pork chops over the top or the rice.

Spoon the mushroom soup over the pork, then sprinkle the remaining onion soup mix over that. Pour the water over the top.

Cover, cook on low for 8-10 hours or until done.

Optional: Add one can of sliced mushrooms (drained) on top of the chops.

Note: OMG - Slow Cooker does not mean a 10 hour vigil. There are other settings. I like HIGH. It will cook a whole chicken in 3 and a half hours. It will BQ a rack of ribs in 3 hours.
I would guess that this recipe would be over done in 3 hours. But it is simple, inexpensive, and will fill the hole.
No crock pot? Put the ingredients in a covered casserole and cook in oven at 325 for 45 minutes.
No pork chops? Get a couple chicken breasts or a couple chicken thighs or a couple cube steak.
Add a cup of frozen mixed veggies for "festive color"
 

FireDance

Has No Life - Lives on TB
Try coating with chili/lime and saute pretty yummy

One of my favorites Momma used to make is just cut up, braised with a whole skillet of onions and cream, poured over taters.
I found and used a recipe for chops that called for onions covering the bottom of the casserole dish. I can’t remember what seasoning or toppings you used BUT - those thin little chops were SO tender they fell apart. Fantastic. I don’t remember putting anything like BBQ sauce (coating) on them. If I had done that I would have remembered because really? I don’t like that. But the onions were cut about 1/2 inch and I imagine moisturized them. They were great.

On honey mustard? I just make my own if I have ingredients. Another thing you can do with that is add cinnamon; mix well and put on pork loin in slow cooker. Oh my. It’s tender, but it borders on Pennsylvania Dutch flavors and is GREAT. In fact, I believe I concocted the recipe from a PA Dutch cookbook I had. Just look around. It’s out there. It was used on pork a lot apparently. But it’s different and flavors blend so it never screams with any of the contents of the mix.

ETA: I always used coarse brown mustard in honey mustard. Yellow has way too much vinegar to use for that. IMHO anyway.
 

WanderLore

Senior Member
Not to belabor the stove top stuffing but here's what I do sometimes it's easy and cheap. Take a box of any type of stuffing stove top generic doesn't matter it has the seasoning in with it.
Pour stuffing in crock pot. Put chops over that. Dump seasoning over it. I don't add water because the chops usually have enough juice.
Cook few hours. Comes out tender and good and if you want to add a salad or vegs that's a lot.
You can add a pack of onion soup mix with a tiny bit of water if you want. But you can also just throw in some extra spices and dried or peeled onions.
But even without that, it comes out pretty tasty.
Spoon a bit of butter over that mess while its cooking. Fills ya up on a budget.
 

hiwall

Veteran Member
crockpot is cheaper than baking in the oven.
ingredients
4 pork chops or pork steaks
1 cup rice, uncooked
1 envelope onion soup mix
1 can (10.75 ounce size) cream of mushroom soup
2 cups water

directions
If desired, brown the pork chops in a skillet first.

Add the rice to the crock pot. Sprinkle with 1/3 of the onion soup mix. Evenly place the pork chops over the top or the rice.

Spoon the mushroom soup over the pork, then sprinkle the remaining onion soup mix over that. Pour the water over the top.

Cover, cook on low for 8-10 hours or until done.

Optional: Add one can of sliced mushrooms (drained) on top of the chops.

Note: OMG - Slow Cooker does not mean a 10 hour vigil. There are other settings. I like HIGH. It will cook a whole chicken in 3 and a half hours. It will BQ a rack of ribs in 3 hours.
I would guess that this recipe would be over done in 3 hours. But it is simple, inexpensive, and will fill the hole.
No crock pot? Put the ingredients in a covered casserole and cook in oven at 325 for 45 minutes.
No pork chops? Get a couple chicken breasts or a couple chicken thighs or a couple cube steak.
Add a cup of frozen mixed veggies for "festive color"
We have done similar.
Fry chops in fry pan. Leave in pan but add - -
1 envelope onion soup mix
1 can (10.75 ounce size) cream of mushroom soup
add water to desired consistency.
Heat until all is hot and done.
 

Marie

Senior Member
I found and used a recipe for chops that called for onions covering the bottom of the casserole dish. I can’t remember what seasoning or toppings you used BUT - those thin little chops were SO tender they fell apart. Fantastic. I don’t remember putting anything like BBQ sauce (coating) on them. If I had done that I would have remembered because really? I don’t like that. But the onions were cut about 1/2 inch and I imagine moisturized them. They were great.

On honey mustard? I just make my own if I have ingredients. Another thing you can do with that is add cinnamon; mix well and put on pork loin in slow cooker. Oh my. It’s tender, but it borders on Pennsylvania Dutch flavors and is GREAT. In fact, I believe I concocted the recipe from a PA Dutch cookbook I had. Just look around. It’s out there. It was used on pork a lot apparently. But it’s different and flavors blend so it never screams with any of the contents of the mix.

ETA: I always used coarse brown mustard in honey mustard. Yellow has way too much vinegar to use for that. IMHO anyway.
I usually don't put much spices on that one maybe some salt and pepper and garlic. I'm not very adventurous. But everyone usually has their own blend so experiment :lol:
 

Cardinal

Snark: a higher form of communication
_______________
What kind of pork chops? There are different cuts and they should not all be cooked the same.
 

Kathy in FL

Has No Life - Lives on TB
McCormick makes a lot of different seasonings these days include "grilling" rubs or whatever you want to call them. Basically just coat and grill. However, what most people don't seem to get, is you can skillet fry just about anything and that includes stuff with rub or grill seasoning on it.

Ye ol' wallyworld - not that I shop there these days - used to have some really great seasonings in the same area that you could buy the grill accessories in the garden area. My older son who has always loved to cook after discovering he has weird allergies like paprika, likes the applewood one. This is the same son who likes salmon. He has gotten our youngest son eating it and when I can get it on sale at SAMs I pick up several bags. They had a manager special last week where wild caught salmon was on sale for $9 something a bag compared to the same weight in another brand costing over $20.

And like Packy says, it is dead easy to make your own shake and bake.

What you need Meemur is one of those mini slow cookers. They don't use much electric, are easy to clean up because you can line them with aluminum or cooking bag or even parchment paper. And all you need to do is toss something in first thing in the morning and it is ready by dinner. Cook a double portion and you have dinner and the next day's lunch.
 

raven

Veteran Member
Oh and cream of mushroom soup is not the only "cream of" soup .
There is cream of chicken, cream of celery, and even cream of bacon - if you can find it.
Cream of Bacon was not listed on the Campbells website and is not available everywhere.
I found it by accident during Corona whilst stocking up one day at Dollar General.
When everything else was gone, there it was like a beacon in the night, shining on the top shelf.
The last two cans - Cream of Bacon Soup.

And BTW, cream of mushroom soup is blah.
Spend an extra quarter and go top shelf - Get "Golden Mushroom Soup"
And by top shelf I mean the top ****ing shelf, in the store cause it is never at eye level - it is always on the top freaking shelf.

And did I mention pork chop Alfredo? Which is like chicken Alfredo. but you can figure that out
 
Top