Top 40 Recipes - Simply the Best

Stellar Pork and Lamb Chop Recipe Collection with Tips and Guides

Pork and Lamb chops are a wonderful choice for an easily cooked and tasty meal or snap that the whole family will enjoy. They can be pan fired, grilled, barbecue or roasted in the oven. This article provides tips and guides for preparing, cooking and serving pork and lamb chops. It includes a collection of the best ever chop recipes that provide many variations and options to suite your taste preferences.

Tips for Choosing, Preparing, Cooking and Serving Lamb Chops

Lamb chops have a delightful earthy, rich and savory flavor. They make an ideal choice for a barbecue meal, weekend lunch and dinner meals, snacks and even for a dinner party, with other dishes. There is a variety of lamb chop types and cuts available, that are suited to various recipes styles: loin chops, cutlets, leg chops, rack of lamb and shoulder chops are common. Centre loin chops and lamb cutlets are perhaps the most popular.

Simple Guide to Cooking Lamb Chops in a Cast Iron Skillet/ Dutch Oven

• Season the lamb chops with, fresh herbs such as rosemary, salt and pepper.
• Optionally you can marinate the chops with garlic, herbs, and olive oil made into a paste, or you can apply a rub. Marinating the lamb before cooking adds multiple layers of flavor on the surface and through to the inside. The salt helps to further tenderize the lamb. Make sure the lamb chops are thoroughly seasoned with pepper and salt first, before spreading on the herb paste or rub. Applying olive oil helps to dissolve the aromatics and the fat-soluble flavor elements so that the flavors penetrate more efficiently into the lamb. Lamb chops have a very robust flavor, and so can cope with strong earthy herbs and spices without being overwhelmed. Other herbs that work well are chopped basil, sage, oregano and mint. Spices that work well include garlic and onion powder, coriander, cumin, paprika, cayenne, chili powder and mustard.
• Pan sear the chops in small batches until one side is browned on the surface. Cook for about 6 to 8 minutes per side or until they become a deep brown color. Aim for a temperature in the deepest part of 125 degrees F (51 degrees C) for rare and 145 degrees F (63 degrees C) for well-done. Lamb chops range from 1/2 to 1 inch (3-5 cm) in thickness, and this affects how long they are cooked. Start with high heat like a steak to seal the outside. Thicker cuts need to be cooked longer at lower temperatures. Aim for rare or medium doneness. Overcooked or well-done lamb tends to be dry and stringy. Remember that the chops will keep cooking during the resting period
• Rest the lamb chops for 10 minutes before serving.
• Serve with a homemade sauce or a prepared one.

Tips for Cooking Juicy, Tender Pork Chops in a Skillet

• Don’t cook chops cold, straight from the refrigerator. Take the chops out of the fridge about 30 minutes prior to cooking them. This allow them to come to room temperature and helps to cook them more evenly. Cold chops can cause the hot searing surface to drop below ideal temperature form caramelisation. Season the chops with salt during this time to enhance the flavor.
• Rub the chops with your favorite spice rub spices with a little flour added. This adds flavor to the outside surface as it browns when frying
• Sear the chops on one side until lightly browned. Then flip them over and fry the other side, using a lid to cover them. The second side will slowly turn golden brown. Adding the lid helps to retain moisture. The heat from the pan until the lid will gently cook the center of the pork chops. This helps the chops remain juicy and tender. The pork is done when an internal thermometer reads 145 degrees F (63 degrees C). Do not under-cook pork as this con be unhealthy.
• Let the cooked chops rest until a lid or a piece of foil or baking paper for about 5-10 minutes before serving. This helps to distribute the juices inside the chops throughout around the meat.

Best Ever Lamb and Pork Chop Recipes

Simple Skillet Fried Lamb Chops Recipe

Ingredients

• 1/2 cup dry white wine
• 1 small shallot, finely chopped
• 3/4 teaspoon kosher salt, divided
• 2 large garlic cloves, finely chopped
• 1 tablespoon finely grated lemon zest
• 4 tablespoons unsalted butter, divided
• 1 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon freshly ground black pepper
• 8 lamb loin or rib chops (1-inch; 2.5 cm) thick
• 1 tablespoon chopped fresh thyme leaves, plus 1 large sprig for serving

Method

Take the lamb chops out of the refrigerator and rub the chopped thyme, 1/2 teaspoon of the salt, and pepper into the meat. Set the lamb chops aside at room temperature for 10-15 minutes. Next, melt 2 tablespoons of butter, with a teaspoon of olive oil in a large, deep, heavy skillet or Dutch oven over moderate to high heat. Add the lamb chops in batches and cook without turning until a rich, brown crust forms on the bottom (about 4-8 minutes). Flip the lamb chops over and cook covered with a lid until a meat thermometer inserted into the thickest part of the meat registers about 145 degrees F (63 degrees C) and the surface is brown (4-6 minutes. Transfer the cooked lamb chops to a plate and cover with aluminum foil. Cook the remaining chops. Next, pour off all but about 2 tablespoons of the rendered fat. Stir fry the garlic, shallot and thyme over moderate the heat until the shallot softens and begins to brown (about 1 minute). Next, deglaze the pan with the wine and lemon juice. Simmer the sauce until reduced by about half (1 to 3 minutes). Then, add 1/4 teaspoon salt, the lemon zest and 2 tablespoons of butter. Cook until the sauce thickens slightly, about 1-2 minutes. Taste the sauce and adjust the seasoning with more pepper and salt if needed. Pour the sauce over the lamb chops and serve immediately while hot.

The Best Juicy Skillet Fried Pork Chops

• Ingredients
• Salt, to taste
• 1 cup chicken stock
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground black pepper
• 1 tablespoon apple cider vinegar
• 2 teaspoons honey or brown sugar
• 4 pork chops, about 1-inch (2.5 cm) thick
• 2 tablespoons chopped fresh parsley (for serving)

Method

Take the pork chops out of the refrigerator and season by rubbing both sides with salt and pepper. Set the chops aside to rest for 30 minutes to come to room temperature.

Meanwhile, make the spice rub by combining the flour, garlic powder, onion powder, chili powder and smoked paprika in a small bowl. Pat the warmed pork chops dry using paper towels. Then, rub the chops all over with the spice rub, ensuring the mixture penetrates the meat. Next, heat the oil in a moderate to large skillet (with lid), or a Dutch oven, over moderate to high heat. Wait until the oil is very hot and shimmery, and then add the pork and cook until golden brown on the first side (about 2 to 3 minutes). Flip the pork over. Reduce the heat to a lower setting and cover the skillet with a lid. Cook the pork for 6 -12 minutes or until a thermometer inserted into the thickest part of the meat reads 145 degrees F (63 degrees C). Next, transfer pork chops to a plate and cover loosely with foil. Let the pork chops rest for 5-8 minutes.

While the pork rests, make the pan sauce by adding the chicken stock, vinegar, and honey to the empty pan, deglazing the cooking surface. Bring the mixture to a simmer and cook until the volume is reduced by about a half. Taste and adjust the seasoning with more salt, honey or vinegar and then add the butter. Add the pork chops back into the pan and ladle some of the sauce on top. Scatter fresh parsley or other herbs over the pork and serve hot with a spicy apple sauce.

Lamb Chops with Garlic and Mixed Herbs

Ingredients

• 2 teaspoons chopped thyme
• Kosher salt, for seasoning
• 1 tablespoon minced garlic
• 2 teaspoons chopped rosemary
• 1/2 teaspoon chopped parsley
• 1/4 cup extra-virgin olive oil, divided
• Freshly ground black pepper, for seasoning
• 2 pounds (1 kg) lamb chops, cut thickly cut into 4 pieces

Method

Rub salt into both sides of the lamb chops that have been warmed to room temperature. Combine the thyme, parsley, garlic and rosemary with 2 tablespoons olive oil in a small bowl to make a rub paste. Apply the paste on both sides of the lamb chops. Then, set them aside at room temperature covered with foil to let them marinate for at least 30 minutes. Heat a large heavy frying pan or Dutch oven over moderate to high heat until hot. Then add 2 tablespoons of olive oil and heat till the oil shimmers. Then, fry the lamb chops a few at a time, until both surfaces are well browned (about 2-3 minutes a side). Cook until the meat at the thickest point reaches an internal temperature of 125 degrees F (51 degrees C) for medium-rare, or 135 degrees F (57 degrees C) for medium. Covering with a saucepan lid, helps cook the chops evenly and retains moisture. Rest lamb chops for 10 minutes before serving topped with your favorite sauce and fresh herbs.

Roast Pork Chops with Roasted Apple, Mashed Potatoes, and Kale

Ingredients

• Olive oil
• Salt to taste
• 3/4 cup apple cider
• A drizzle cider vinegar
• 1 1/2 cups mashed potatoes
• Coarsely ground black pepper
• 6 leaves kale preferably lacinato or dinosaur kale
• 2 apples (preferably Gala), halved or quartered and cored
• 2 large center-cut boneless pork chops (about 8 oz; 250 g each)

Method

Preheat your oven to 375 degrees F (191 degrees C). Place the mashed potatoes in a pile onto a 9 x 12-inch (23 x 30 cm) baking dish. Place the apples, cut-side facing up, next to the potatoes and brush them with the oil. Pour the apple cider into the dish over the apples. Bake until the apples start to become tender (about 10-20 minutes). Meanwhile, rinse the kale leaves under the tap and pat them dry with paper towels. Drizzle a few drops of olive oil onto each leaf and brush over the surface of each leaf. Pat the pork chops completely dry with paper. Season both sides with salt and pepper to taste, rubbing into the meat. Heat a medium size heavy skillet or Dutch oven over moderate to high heat. Add a tablespoon of oil to the pan. Add the chops two at a time and sear, turning once, until well browned on the surface, but not cooked through (2-4 minutes per side). Remove the cooked chops and set aside while the others are fried. Remove the baking pan from the oven. Move the apples to the side making space for the four seared chops. Place some kale leaves on top of the chops in a single layer and over the potatoes and apples. Return the pan to the oven to roast until the kale has turned dark green color and starts to crisp at the edges. Ensure the pork chops are cooked right through (generally about 8-15 minutes). Transfer the chops, potato apples and kale to serving plates and spoon the cider over the top. Drizzle a little cider vinegar over everything on the plates. Serve hot, finished with an extra sprinkle of freshly ground black pepper and salt.

Five-Spice Pork Chops Recipe with Eggs, Wombok and Pickled Apple Slaw

Ingredients

• salt flakes
• 4 large pork chops
• extra virgin olive oil
• 3 tablespoons kecap manis
• 1 cup crispy fried noodles
• 1/2 wombok, finely shredded
• 5 mint sprigs, leaves picked
• 2 tablespoons fried shallots
• 2 tablespoons rice bran or grapeseed oil
• 2 teaspoons five-spice powder (see recipe below)
• 5 coriander sprigs, leaves and fine stems picked
• 2 hard-boiled free range eggs, peeled and quartered
• 3 bird's eye chillies (or similar hot chillies), finely sliced

For the five-spice powder

• 10 cloves
• 5 star anise
• 1 tablespoon fennel seeds
• 1 tablespoons Sichuan peppercorns
• 1 long cinnamon stick, broken into pieces

For the pickled apple

• 2 apples
• 1/2 teaspoon salt flakes
• 2 tablespoons maple syrup
• 2 tablespoons rice wine vinegar

Method

Make the activated five-spice powder by preheating a small frying pan over a low to moderate heat. When hot, dry toast the star anise, cinnamon and cloves for several minutes until darkened and aromatic, shaking the pan to toast the ingredients evenly. Transfer to a small bowl to cool. Next, toast the Sichuan peppercorns and fennel seeds in the same dry pan and add them to the other spices to cool. Then, grind all the spices together into a fine powder using a mortar and pestle or a spice grinder.

Next, lightly oil the chops, and then season them with salt and the 2 teaspoons of five-spice powder. Brush with about half of the kecap manis, and set aside. Next, prepare the pickled apple by combining the maple syrup with the vinegar and salt in a medium size bowl. Julienne the unpeeled apples and then add them to the pickle mix and stir well. Set aside for about 10-12 minutes. Next, cook the pork by preheating a griddle pan, large frying pan or barbecue plate over medium heat. Cook the chops for about 3–6 minutes on each side, depending on their thickness. Ensure they are just cooked right through, but not overdone, and then set aside. Meanwhile, make the salad by adding the separated wombok leaves to a flat-bottomed serving bowl. Add the chilli to the pickled apple and stir through. Then, use tongs to lift the apple out of the liquid (reserve the liquid). Spread the apple over the wombok in the dish. Sprinkle the coriander and mint over the salad, and add the egg quarters. Add the grape seed oil to the pickle liquid and whisk to make a dressing. Pour over the salad, then drizzle over the rest of the kecap manis. Scatter the fried noodles and shallots on top and serve the salad with the roasted pork chops.

Classic Lamb Cutlets Recipe with Fondant Potato and Jus

Ingredients

For the Fondant potato

• 4 thyme sprigs
• 1/4 teaspoons pepper
• 1/4 teaspoons cooking salt
• 1 cup low-sodium beef stock
• 15 g (1/2 oz) unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 large oval potato (about 400 g; 14 oz)

For the Lamb cutlets

• 1/2 teaspoons salt
• 2 tablespoon olive oil
• 1/4 teaspoons black pepper
• pinch of salt flakes, optional
• 6-bone lamb rack (about 500 g; 1 pound)

For the Salsa verde

• 1 ice cube
• 1 teaspoons capers
• 1/4 teaspoons salt
• 1/4 cup mint leaves
• 1/2 cup basil leaves
• 1/2 cup parsley leaves
• 10 g (1/2 oz) gherkins
• 1/2 teaspoons Dijon mustard
• 1 teaspoon red wine vinegar
• 2 tablespoon extra virgin olive oil

Method

To make the salsa verde, transfer all the ingredients (including the ice cube) into blender. Blitz into a smooth puree (10 seconds on high) and set aside. Next prepare fondant potato by preheating your oven to 180 degrees C (350 degrees F). Peel and cut the potato into a cylinder 5 x 7 cm (2 x 3 inches) long. Cut in half crosswise to form 2 cylinders. Rinse with cold water and pat dry.

Next, heat the oil in a small oven-proof frying pan over moderate heat. When hot, add the potato, flat end down. Reduce the heat to low and cook until golden brown in color (6-8 minutes). Then, flip the potato over to brown the other end. Add the butter and thyme. Then, spoon the liquid over the potato three times. Add the stock, pepper and salt, and stir. Bring to a boil then transfer the pan the oven and bake for about 30 minutes, basting halfway through. After the potato has gone into the oven, season the lamb liberally with salt and pepper. Wrap foil around the exposed bones. Heat the oil in a second oven-proof frying pan over moderate to high heat. Sear the lamb until browned well on all sides (about 6 minutes in total). Once the potato has been in the oven for 15 minutes, transfer the pan with the lamb onto the shelf below. Roast for 15-18 minutes, or until the internal temperature reaches at least 57 degrees C (135 degrees F), for medium-rare. Flip the lamb over halfway through cooking time.

When the potato is cooked (after about 25-30 minutes), baste one last time with the liquid in the pan and then remove from the oven. Discard the thyme, but retain the liquid in the frying pan for the jus. Remove the lamb from the oven and place on a rack to cool. Next, make the jus using the now-empty pan used to cook the lamb. Add the liquid left in the potato pan. Simmer over moderate heat for 1-3 minutes, or until it reduces to a voume of about 3 tablespoons, scraping the base of the pan to infuse it into the sauce. Strain the jus into a small jug and set aside.

To serve, add 2 teaspoons of salsa verde onto the middle of the serving plate, smearing it towards the edge of the plate. Place the potato fondant onto the plate and the three rested lamb cutlets beside it. Sprinkle the lamb with a pinch of salt flakes, freshly ground black pepper, town fresh herbs leaves. Carefully pour or spoon 1½ tablespoons of jus on each plate and serve hot to your guests.

Sweet and Spicy Grilled Lamb Chops Recipe (Korean Style)

Ingredients

• 1 tablespoon honey
• 2 tablespoons mirin
• 60 ml (2 fl oz) sake
• 1 tablespoon soy sauce
• roasted sesame seeds, to serve
• 1 tablespoon toasted sesame oil
• grape seed or rice bran oil, for grilling
• 1 tablespoon doenjang (Korean soya bean paste)
• 35 g (1 1/4 oz) gochujang (Korean chilli paste)
• 1 1/2 teaspoons gochugaru (Korean chilli flakes)
• 16 French trimmed lamb rib chops (about 85 g / 3 oz each)

Method

Combine together the mirin, soy sauce, sesame oil, sake, chilli paste, soya bean paste, chilli flakes and honey in a large bowl and mix to a smooth paste. Add the lamb chops to the bowl and toss to coat. Cover and set aside to marinate in the refriderator for at least 4 hours, or overnight, tossing once or twice. Before grilling, allow the lamb chops come to room temperature, by setting them aside out of the refrigerator about 30 minutes. Next, preheat a gas or charcoal grill to moderate-hot. Lightly brush the grates with the vegetable oil. Next, cut a long strip of foil about twice the length of the lamb chop bones, fold it in half and place it on the grill. Arrange the chops on the grill without crowding them. Ensure the bones are positioned over the foil so they will not burn. Grill the chops, covered, for about 5-7 minutes total, for medium-rare, or until cooked to your liking. Flip the chops halfway through. Transfer to a platter, sprinkle with sesame seeds and set aside to rest for about 5-10 minutes before serving.

Classic Easy Grilled Lamb Chop Recipe with Tomato and Herbs

Ingredients

• 12 lamb chops
• 1 lemon, zest grated
• 2 tablespoons olive oil
• 1 bunch basil, finely chopped
• 4 tomatoes, cut into thick slices

For the Marinade

• 5 tablespoons olive oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 garlic cloves, finely chopped

Method

Combine all the marinade ingredients together in a large bowl and mix well. Add the lamb to the marinade and toss to coat all surfaces. Cover the bowl with foil, and set aside to marinate overnight, turning once or twice. Preheat your grill or BBQ. Let the chops come to room temperature and then wipe off excess marinate. Season with salt, and grill for 2-4 minutes on each side. Next, season the tomato with salt and freshly ground black pepper. Drizzle with olive oil, and place under the grill. Cook until they start to brown and soften. Serve hot garnished with basil and lemon zest.

Lamb Chops Recipe with Homemade Mint Sauce and Yoghurt

Ingredients

8 large lamb loin chops

2 cups thick Greek style yoghurt

salt and black pepper, for seasoning

2 tablespoons olive oil, plus extra for drizzling

For the Mint sauce

1 1/2 teaspoons sugar

1 teaspoon fish sauce

1/4 cup apple cider vinegar

1/2 cup finely shredded mint

Method

Spoon the yoghurt into a sieve lined with muslin or a clean tea towel. Allow the yoghurt to drain for 30-60 minutes to thicken. Transfer to a bowl, season with salt and pepper and add a drizzle of little olive oil. Next, prepare the mint sauce by combining all the ingredients in a bowl with 1 tablespoon of hot water. Mix well and set aside. Heat a large, deep and heavy frying pan or Dutch oven, over moderate heat. Add half of the olive oil and wait until it is very hot. Season the lamb chops, brought to room temperature, with salt and generous sprinklings of black pepper. Fry the chops in two batches, allowing about 6 minutes cooking time per batch. Turning the chops regularly until they are nicely brown on the outside and cooked internally the way you prefer. Rest the chops when cooked for at least 5 minutes before serving topped with mint sauce, fresh herbs and yoghurt.

Pork Chops Recipe with Cavolo Nero

Ingredients

• 2 cloves garlic
• 3 sprigs of sage
• 4 pork loin chops
• 1 cup chopped parsley
• salt and pepper to taste
• 400 g (14 oz) of cavolo nero
• 180 ml (6 fl oz) of dry red wine
• 4 tablespoons of extra virgin olive oil

Method

Clean and roughly chop the cavolo nero. Add the cavolo nero to a large pot of salted boiling water and set aside to infuse for 20 min, then drain. Next, heat 4 tablespoons of extra virgin olive oil in a deep heavy pan or Dutch oven, add 2 crushed garlic cloves and fry gently until light brown in color, and then discard them as they are only used to flavor the oil. Add the 4 pork loin chops to the pan, pour in the dry red wine and season well with pepper and salt salt. Simmer slowly until the wine has evaporated. Then, remove the chops from the pan and keep warm in the oven. Next, add the cavolo nero to the pan, together with a cup of chopped parsley and several of sprigs of sage. Simmer for 7-10 minutes, constantly stirring. Return the chops to the pan and heat for 2-4 minutes, while stirring occasionally. Serving hot with your choice and sauces and side dishes.

Lamb Chops with a Extra Special Vinaigrette

Ingredients

• 8 lamb loin chops
• 1 tablespoon olive oil
• 4 cups loosely packed rocket
• salt and pepper, for seasoning

For the Extra Special Vinaigrette

• 1/2 teaspoon honey
• 1 teaspoon fish sauce
• 4 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon seeded mustard
• 1 tablespoon red wine vinegar
• 4 cloves garlic, roughly chopped
• 1 small brown onion, peeled and finely diced

Method

Prepare the vinaigrette by heating the oil in a small saucepan over moderate heat. When the oil is hot, stir-fry the onion and garlic for about 5 minutes, until both the onion and garlic are a medium brown color. Remove the saucepan from the heat and add the mustard, lemon juice, fish sauce, vinegar and honey. Mix well to combine all ingredients. Then, taste and adjust the seasoning if necessary using salt, pepper and fish sauce.

Next heat a barbecue plate, Dutch oven, grill pan over high heat. Brush the lamb chops with some olive oil and season well with freshly ground black pepper and salt. Grill the chops for about 3 minutes on each side for medium-rare, or cook to your liking. Rest the chops for about 5 minutes. Then, arrange them on a platter, with the rocket sprinkled on top. Pour over the vinaigrette and serve immediately.

Simple Barbecued Lamb Chops with Pumpkin, Mixed Herbs and Lentils

Ingredients

• 8 lamb chops
• 10 sage leaves
• sea salt flakes
• freshly ground black pepper
• 2 red onions, cut into wedges
• 235 g (8 oz) can lentils, drained
• 10 tarragon leaves, roughly chopped
• 1 large lemon, zest and squeezed juice
• 2 tablespoons mint leaves, roughly chopped
• 5 flat-leaf parsley leaves, roughly chopped
• 1/4 cup extra virgin olive oil, plus extra for drizzling
• 300 g pumpkin, unpeeled, cut into half length-ways, and sliced into 4 cm (1.5 inch) thick half-moon wedges

Method

Preheat your oven to 220 degrees C (430 degrees F). Combine the onions with the pumpkin, sage leaves, sea salt and pepper in a large bowl with 1 tablespoon of olive oil. Then, mix well and transfer the onions and vegetables to a large baking tray, that has been greased and lined with baking paper. Drizzle with a little extra olive oil. Roast for 25-35 minutes or until the pumpkin cooked through and golden brown. Remove from the oven and set aside for 10 minutes. Next, combine lentils, lemon zest and juice, parsley, mint, tarragon in a large bowl together with the remaining 50 ml (1.7 fl oz) of olive oil. Mix well to combine well, and then taste and adjust seasoning as required.

Next, heat a barbecue, griddle pan or grill plate to moderately hot. Brush oil all over the chops and sprinkle with sea salt, and place well-spaced the grill surface. Cook on the first side for about 4-5 minutes. Flip the chops over and cook for an additional 3-4 minutes. Then, transfer the cooked chops to a plate and rest in a warm place for 5-7 minutes to ensure the chops are tender. Place a large spoonful of the lentil salad on the side of 4 serving plates, Add some pumpkin and onions on top. Place two chops on the side or each plate. Sprinkle the chops with pepper, a little sea salt, and a drizzle of extra olive oil. Serve immediately while hot.