Quick, easy, versatile: six pork chop recipes to cook right now

[su_dropcap style=”flat”]P[/su_dropcap]ork chops are one of our go-tos, especially on weeknights. They can cook up pretty quickly and lend themselves to lots of variations. Here are six recipes that show what we mean.

Cumin Coriander Pork Chops and Giardiniera Aioli

A cumin/coriander spice rub adds big flavor without heat to pan-seared pork chops, and giardiniera fills in for garlic in a lively aioli. Shown above, this dish was inspired by one created by our friend Chef Jeremy Leven at an underground dinner.

Spicy Grilled Pork Chops with Mango Cilantro Salsa

Heat up your pork chops, not your kitchen. These grilled chops are flavored with chili powder, cumin and cayenne pepper topped with mango, cilantro, tomatoes, red onions and jalapeño pepper.

“Old Godmother” Spicy Potatoes and Pork

When I cook pork chops, I tend to use them as whole chops, most often bone-in. For Marion, pork chops are usually an ingredient—preferably boneless—to be cut up or ground and used in a Chinese dish. This improvised dish of fried potatoes, pork, garlic and scallions uses a storied Asian condiment, Spicy Chili Crisp, to add complex flavors and a little kick.

Braised Pork Chops with Earl Grey Tea, Cider and Fennel

We often cook with big flavors here. But sometimes, we like subtle. These pork chops, oven braised with fennel bulb, apple cider, tea leaves and aromatics, deliver that beautifully.

Pork and Green Bean Stir Fry

Here, Marion creates a weeknight-quick, flavorful stir fry. Just start marinating pork in the morning with garlic, ginger, soy sauce, mirin and Korean red pepper paste. In the evening, add some green beans to the fry pan, cook up some rice, and dinner is served.

Pork Chops with Peaches and Wilted Frisée

Juicy, ripe peaches are showing up everywhere now. Here’s a delicious way to use them. Chops are pan seared with rosemary, then topped with peaches and frisée quickly cooked in the same pan.