Things To Serve With Pork Chops

Pork chops come in both bone-in and boneless varieties.

Pork chops come in two forms, bone-in and boneless. Cut from the loin section of the pig, chops are highly muscled and have little fat. Less fat also makes the meat less flavorful. Cooking the chops with their side dishes adds the flavor to the pork. Using a crock pot or grill makes cooking the pork with its side dishes quick and easy.

Pork and Sauerkraut

This German favorite pairs highly flavorful sauerkraut with either bone-in or boneless pork chops. Line the bottom of the crock pot with the chops. Mix sauerkraut with a cup of applesauce, or an apple cored and sliced. Pour the mixture over the pork. Cook on high for six hours. During the last 20 minutes of cooking, boil and mash potatoes, or make instant mashed potatoes. Remove the pork chops from the crock pot and place on a platter. Serve with the mashed potatoes and sauerkraut.

Braised Pork Chops

Another quick and easy meal is to cook the pork chops with their side dish. In a large stock pot, brown pork chops in olive oil. Make sure that all sides are brown. Remove the chops and add chicken stock, potatoes, carrots and onions to the pot. Cook on low until the vegetables are tender. Add the pork chops and cook another 15 to 20 minutes or until a meat thermometer registers 145 degrees F when inserted into the thickest part of the meat. Serve the meat on a platter and vegetables in separate bowls.

Barbecued Pork Chops

Marinades and sauces add flavor to the meat, but the side dishes make the meal. Grilling the pork chops with barbecue sauce gives them flavor. To add to the spicy flavor of the barbecue sauce, serve the chops with a sweetened cornbread. Add a creamy coleslaw to compliment the meat.

Stuffed Pork Chops

Some side dishes add to the flavor from within the pork chop. Try stuffing the chop with your chosen side dish. Try a standard sausage and breadcrumb stuffing or chop apples and fruit for a sweeter filling. Cut a bone-in chop all the way to the bone to make a deep pocket the entire width of the chop. When stuffing a boneless chop, leave a ½-inch margin around the edge of the chop to hold both sides together. Fill the chop with your chosen stuffing. There are several ways to close a stuffed chop. Metal skewers thrust through both sides of the open edge work well. Tie the chops with string, or even close them with toothpicks. Bake the stuffed chops until the inside temperature reaches 145 degrees F.

Tags: chops with, side dishes, bone-in boneless, barbecue sauce, both sides