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Can anyone suggest something nice to do with pork chops? I also have (of course!) courgettes and french beans but don't necessarily need to use those today.

I love pork chops. There are several cuts of chops, I do not think that they work out well being grilled. That is too drying.

I love a fruit sauce with mine. Apple, apricot, peach or one of our berries.

I use a pan with a little oil and cook well on one side for 5mins then turn over take off the heat and cover for another 5 mins.

Sprinkle the chops and the courgettes (cut long ways) with packet stuffing and bake wrapped in foil.

See what is in the cupboard and let the imagination run wild.

I prefer them breaded . The absolutely best way I think.

You can buy a savoury one or make your own with  toasted breadcrumbs , seasonings etc.Put the crumbs in a bag, then the chops  that are moist then shake,crumbs will stick. Then baked in the oven, they don't need any fat, enough will come out of the chops. They will be very moist, never ever dry whichever cut you use.

Here I use Shake N Bake. I think in the UK there was something similar called Coat and Cook or something like that. I can send you a recipe for making your own though if you want one.Actuallythere area couple of variations. one for fish, chicken etc.

This  is a regular for us, no gravy needed, with new spuds in butter, corn and fresh peas mm, and never dry.

XX Jeannine

Hope I'm not too late, but a favourite of ours is port chops 'Avesnoise'.  Its an old Robert Carrier recipe from way back.

Gencly saute the chops in a little oil and butter.  Season with salt and black pepper.

When cooked make a pommade of finely grated Gruyere cheese, Dijon mustard and double cream.  Beat with a fork, until quite thick.  Place the chops on a grill pan, and spread generously with the cheese mix.  Glaze quickly under the grill until cheese mixture is bubbling and golden.

The recipe calls for 4oz cheese, 2 teaspoons mustard, with just enough cream to make a smooth mixture.  I do quite a lot more becuase its nice poured over veg.

valmarg

We like them cooked slowly, with apple or cider (and apple jelly). Sophie Grigson has a lovely recipe using Marsala. Agree with PurpleHeather - don't grill them (unless that's just the start to get them browned). And let them rest for some time when they're finished.

Mustard's good too. My stand-by for anything in the pork line was dubbed "Inevitable Sauce" by my son well over 30 years ago: cook it in cider (and stock); add brandy & apple jelly and reduce; finally some butter & mustard. Reduce till sticky (and don't tell your GP!).

(And all pork should be cooked on the bone....)

Pork chops with the kidney in. I haven't seen those in years

You should come to my butcher! (Long journey, I know....)

Do we have another North South divide here ;).

No divide - we both like pork pork chops with kidney - we're just sourcing the ingredients!
;D

This is how i cook my pork chops.Mix together 1ts honey,1ts mustard,1ts butter.Pre heat grill on full power(gas) put chops on roasting tray and put under hot grill untill meat turns white,turn chops over and repeat the above.Next i spread the mustard,honey,butter mix over the chops using the back of the teaspoon i used to blend it,then i add slices of bramley apple cut to about a 1/4 inch thick and completely cover the chops with the apple,then put back under the grill,now turned down to medium heat and grill without turning for about 8-10 mins depending on the thickness of chops.After plating the cooked chops i spoon some of the mustard juices over the top.mmm enjoy

They sound delic HL. I just need the chops with kidney in & that would be lunch sorted. I will make a note of that one. We Have bramley's growing on the lotty.