Tag Archives: pork chops

Sticky Ginger Pork Chops

During the coronavirus pandemic I have had to be a little more creative with putting dinner on the table. Since most of us are shut up in the house it means cooking a lot more. Especially for those of us who had college kids return home. My youngest had to come home to complete his senior year of college (Congratulations to T on his graduation 5/21/20). The traditional mom side of me makes me want to have a nice dinner every day for the family. When it was just hubby and me I bailed on cooking dinner and opted for healthy take out food more than I probably should have done. Sorry hubby! Don’t worry, hubby really didn’t suffer because the take out was usually his favorite meal from a Korean BBQ restaurant EB told me about. Hubby could eat their food every other day if I was so inclined.

Anyway, back to the Sticky Ginger Pork Chops. Growing up, pork chops were one of my favorite foods. My dad used to tell people I could eat five pork chops in one sitting. Yes, he was exaggerating because my mom usually only made two pork chops per person. So, unless someone else was giving up their pork chops I couldn’t eat five of them at one time. Granted, I am a meat eater and if I only had a plate of pork chops for dinner and no side dishes, I might have been able to eat at least three chops in my younger days. Today, I eat only one unless I am super hungry then I could eat two.

Sticky Ginger Pork Chops came from a recipe I saw on the Test Kitchen show. They showed how to make Sticky Pork Spareribs instead of pork chops. I used pork chops because my local grocer had a fantastic sale on a large package of chops for less than $4.00 so I couldn’t pass them up. When it came time to cook the pork chops I decided to tweak the Sticky Pork Spareribs to create my own recipe.

My recipe has the basics of the Test Kitchen recipe but with a few changes based on what I had in the refrigerator and pantry. The end result was a thumbs up so I knew the recipe was blog worthy. Enjoy!

Sticky Ginger Pork Chops


4 – 6 bone in pork shops

3 scallions diced

½ cup chicken stock or broth

2 tbsp sea salt

2 tbsp olive oil

2 tbsp honey

2 tbsp soy sauce

2 tbsp slice fresh ginger

2 tbsp rice vinegar

2 tbsp rice wine

1 tbsp garlic powder

½ tbsp cracked black pepper

1 tsp red pepper flakes (optional)

Preheat oven to 350 degrees.

Season pork chops with sea salt, garlic powder and cracked black pepper. Heat olive oil in a large cast iron skillet over medium high heat. Add pork chops in batches and brown on both sides (place browned pork chops on plate while cooking other pork chops). Lower heat to medium and place all pork chops back in the skillet. Sprinkle with red pepper flakes and ginger slices. Drizzle with honey, soy sauce, rice wine and rice vinegar. Sprinkle with scallions and then pour in chicken stock. Bring to a boil then remove from heat. Cover the skillet with foil then place in the oven to bake. Baste the pork chops after the first 15 minutes and cook for 15 minutes more. Remove the foil then baste again and cook for another 30 minutes. Serve with your favorite side dishes.

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Mommys’ Pork Chop Sandwich

Yimg_5509_1Yes, I am over the age of 30 and I still call my mother “Mommy”. What can I say? I never made the transition from Mommy to mom and I could not see myself calling her mother. Mother seems much too formal to me but I don’t knock anyone that calls their mother – mother. Actually, a couple of my aunts called my maternal grandmother “Mother”. The rest of us called her Ma Dear. However, mother seemed to fit coming from my aunties.


Okay, I digressed. Mommy’s Pork Chop Sandwich jumped into my head the other day when I was trying to come up with something for dinner other than chicken or beef. We had already had both during the week along with fish so I had to make a decision on which one would get a second turn for the week. Truth be told I love pork chops. The problem was that my hubby is not big on pork unless it’s bacon. So tentatively, I decided to make pork chop sandwiches like my mom did back in the day.  I wasn’t sure he would go for it. To my surprise, when hubby asked what were we having for dinner and I said Mommy’s Pork Chop Sandwich he only said what time do we eat. Now, I am not sure if he was just really hungry or was in the mood for pork. Either way, I was happy.


Mommy’s Pork Chop Sandwich is fairly straightforward. Two slices of bread. Mustard. Hot sauce and on occasion a little mayo. This basic combination of flavors tastes wonderful – at least to me.


As for my hubby, he jazzed up his pork chop sandwich by adding lettuce, tomato and the cole slaw I made to go with the sandwiches. After thinking about my hubby’s creation, I realized the sandwich he made was similar to another sandwich I make which has chicken instead of pork chops. Great minds think alike.



Mommy’s Pork Chop Sandwich


2 – 3 pork chops

2 – 3 cibatta rolls sliced

1 medium tomato sliced (optional)

1 cup vegetable oil

1 cup flour

½ cup shredded lettuce (optional)

½ cup cole slaw (optional)

1 tsp mustard


seasoned salt

black pepper

hot sauce

Adobo seasoning

smoked paprika

Heat oil in a large frying pan over medium high heat.

Place flour in a shallow dish and season with a little Adobo seasoning, seasoned salt and pepper.

Season pork chops with salt, pepper and Adobe seasoning. Sprinkle with smoked paprika. Dredge seasoned pork chops in flour. Shake off excess flour. Gently place chops in hot oil. Fry until golden brown and cooked all the way through. Approximately 5 minutes on each side. Drain on paper towels.

Spread mustard on one side of each sliced roll. Place one pork chop on each roll. Shake hot sauce over pork chop (you decide the level of spiciness). Top pork chop with the other slice of bread.

Optional: Add sliced tomato, lettuce and cole slaw.

Eat Up!


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Smothered Pork Chops

Pork Chop 4

Southern, smothered and fried are three words that seem to naturally go together. One of my favorite meals growing up was my Mom’s smothered pork chops. It took me a while to learn how to master making smothered pork chops the way my Mom does but now even she says ”these are as good as mine”. I think most women will agree that if Mom says a dish tastes as good as her own (and Mom is a great cook) she has hit the jackpot!

Pork Chop 1

When I was around 12 years old my Mom would have me sit and watch her cook everyday until she trusted me to use a knife. It became my job to cut up veggies and measure out ingredients. A couple of years later she passed the baton and I was trusted to make the entire meal. My test of whether or not I had done a good job was if my Dad cleaned his plate without knowing I had cooked. After all, it is hard to complain about a meal once you have sopped up all the drippings.

Smothered Pork Chops 6_1

Now years later I can still tell if a meal is a family hit by whether or not they clean their plates.

Smothered Pork Chops 7_1

To keep my smothered pork chops healthy I use lean center cut chops and frying olive oil to reduce the amount of fat. Also, instead of making a heavy gravy I allow the fried pork chops to steam so the chops make their own gravy seasoned with onions.

Smothered Pork Chops 3_1

Southern, smothered and fried are three words that say de-li-cious!

Smothered Pork Chops 4_1

Smothered Pork Chops

4-6 lean center cut pork chops or loin chops
1 large onion sliced
1 medium green pepper sliced
1 ½ cups of flour
1 ½ cups chicken broth
½ cup vegetable oil or frying olive oil
½ tsp Gravy Master seasoning and browning sauce
½ tbsp Adobo seasoning
½ tbsp garlic powder
½ tbsp onion powder
½ tbsp seasoned salt
½ tbsp smoked paprika
1 tsp black pepper
2 tbsp salt

Heat oil in a large frying pan over medium high heat.

Wash pork chops and place on a sheet of wax paper. Season both sides of pork chops with salt, ½ tsp of pepper and smoked paprika. In a large plastic bag combine remaining seasonings and all but 2 tbsp of flour. Place 1-2 pork chops in the bag and shake to coat the chops. Shake off excess flour and place in hot oil. Brown pork chops for approximately 5-6 minutes on each side. Drain on paper towels.

After pork chops are done pour off all but 2 tbsp of oil and add any crispy goodness back to the frying pan. Reduce heat then add onions and green peppers to the frying pan. Cook until vegetables begin to soften. Add flour and stir until the flour begins to brown but do not let it burn. Slowly pour in chicken broth and whisk to smooth out any lumps. Add browning sauce stirring constantly until well mixed. The sauce will thicken as it cooks to create gravy. Return pork chops to frying pan and cover. Simmer over medium low heat for approximately 20 minutes. Add additional broth or water if gravy is too thick.