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Recipe for chopped pork

Boneless pork chops are such a versatile cut of meat and are the perfect quick cooking protein for busy weeknight meals. Today I’m bringing you 15 of the most incredibly delicious and easy boneless pork chop recipes! There are recipes for grilled, broiled, baked and sauteed pork chops that are sure to please the whole family.

Boneless pork chops are a versatile, yet underutilized cut of meat. I regularly cook boneless pork chops because they’re inexpensive, low in fat and high in protein. You can bake, broil, grill or fry boneless pork chops. You can also cook pork chops in the crock pot for an easy hands-off approach. Here are some of my favorite boneless pork chop recipes!

1. MUSHROOM PORK CHOPS

How do you cook pork chops in the oven?

My favorite way to cook pork chops in the oven is coat them in seasonings, then sear in a pan on the stove over high heat until browned. The skillet can then be transferred to the oven and the pork chops bake at 350 degrees F until a thermometer registers 145 degrees F. Alternatively, you can skip searing the pork chops and simply coat the pork chops with seasonings and bake.

2. SLOW COOKER HONEY GARLIC PORK CHOPS

3. MEDITERRANEAN BONELESS PORK CHOPS

What temperature should pork chops be cooked to?

Pork chops are cooked to a safe temperature when a thermometer inserted into the thickest part of the meat registers 145 degrees F. Pork roasts can also be cooked to 145 degrees F. Ground pork should be cooked to 160 degrees F. It is perfectly fine for pork chops to be a little pink in the center.

4. TONKATSKU (JAPANESE PORK CUTLET)

5. SLOW COOKED PEACH BARBECUE SMOTHERED BONELESS PORK CHOPS

How long does it take to cook a pork chop in a frying pan?

Typically a standard sized 1/2 inch thick boneless pork chop cooks in about 10-15 minutes in a frying pan. If the pork chops are thicker, they will take an additional 5-10 minutes to cook.

6. GRILLED BONELESS PORK CHOPS WITH PEACHES AND WALNUTS

7. SHAKE N BAKE BONELESS PORK CHOPS

How to choose boneless pork chops

Look for pork chops that are all about the same size and thickness, that way the meat will cook at the same rate. I look for boneless pork chops that are about 1 inch thick. You can go thicker or thinner, but just be aware that most pork chop recipes are written with 1 inch thick chops in mind, so you may have to adjust the cooking time.

8. GRILLED BONELESS PORK CHOPS WITH BLUEBERRY COMPOTE

9. MUSTARD BALSAMIC BONELESS PORK CHOPS WITH ROSEMARY

Are pork chops healthy?

Boneless pork chops are a great way to incorporate lean protein into your diet. Boneless pork chops are high in protein, low in calories, and low in carbohydrates. Pork chops also contain zinc, iron, potassium and Vitamin B.

10. SLOW COOKER PEACH AND PEPPER BONELESS PORK CHOPS

11. APPLE CIDER AND THYME GRILLED BONELESS PORK CHOPS

12. FRENCH ONION BONELESS PORK CHOPS

13. SPICED BONELESS PORK CHOPS WITH CHARRED POBLANO APPLE SALSA

14. HONEY SRIRACHA SKILLET BONELESS PORK CHOPS

15. EASY RANCH PORK CHOPS

These easy ranch pork chops can be put together in just minutes. I typically throw these pork chops on the grill, but you can also cook them indoors on a grill pan, under the broiler or in a saute pan if you prefer. Serve your ranch pork chops with a veggie and a side dish like roasted potatoes and you’ve got an easy dinner that the whole family will love! I typically buy a packet of ranch powder at the grocery store in the salad dressing aisle for convenience. You can also make your own homemade ranch seasoning if you prefer.

Ranch Pork Chops Video

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Ranch Pork Chops

The easiest grilled ranch pork chops made with boneless pork chops and ranch seasoning, then cooked to golden brown perfection.
Course Main Cuisine American Keyword boneless pork chops, pork chops, ranch pork chops Prep Time 5 minutes Cook Time 20 minutes Total Time 25 minutes Servings 4 Calories 201kcal Author Sara Welch

Ingredients

  • 4 boneless pork chops
  • 1 tablespoon olive oil
  • 1 tablespoon ranch powder
  • 1 tablespoon chopped parsley
  • salt and pepper to taste

Instructions

  • Preheat a grill (or indoor grill pan) over medium high heat. Drizzle the olive oil over both sides of the pork chops and sprinkle the ranch powder and salt and pepper over the meat.
  • Grill for 6-8 minutes on each side or until pork is just slightly pink in the middle.
  • Sprinkle with parsley and serve.

Nutrition

Calories: 201kcal | Protein: 30g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 88mg | Sodium: 65mg | Potassium: 518mg | Calcium: 7mg | Iron: 0.7mg So which of these boneless pork chop recipes do you want to try first? I definitely want to make them all!

The Best Juicy Skillet Pork Chops

Say goodbye to dry and flavorless pork chops. With a few simple tricks, you can make juicy and tender pork chops with very little fuss. I love how juicy these pork chops are! See our Juicy Skillet Pork Chops Recipe or watch our quick video below showing how we make them.

Watch How We Make Skillet Pork Chops

How to Cook Pork Chops So They Are Juicy and Tender

We are sharing more of a method, rather than a recipe. We highly recommend our spice rub and pan sauce, but you can use your favorite spices instead.

We cook the pork chops on the stovetop — hello, beautiful sear! If you’d prefer to bake them, you can still take advantage of some of the suggestions below. Here’s our Easy Oven Baked Pork Chopsif you want to take a look.

Don’t cook chops straight from the refrigerator. Thirty minutes before you plan to cook, take the pork chops out of the fridge. The time out of the refrigerator lets you bring the meat up to room temperature, which helps the pork cook more evenly throughout. Use this trick for other cuts of meat like pork tenderloin or steak.

Season the chops with salt half an hour before cooking. This way, the salt has a chance to improve the flavor and texture of the meat. Pork chops are pretty lean, so seasoning with salt before cooking is essential for making the most flavorful chops.

Rub the chops with spices and a little bit of flour. Here’s where your favorite spice rub can come in. Alternatively, you can use our spice blend in the recipe below. Whichever you choose, add a little flour to it. Rubbing a small amount of flour over the chops helps to add a flavorful crust. We use this trick a lot. When cooking scallops, we add a little flour to the outside so they brown evenly.

Rubbing the pork chops with our favorite spice blend.

Sear on one side, flip then cover with a lid. We use this trick a lot, in fact, it’s one of the only ways we cook chicken breasts so that they are juicy. First, we sear one side of the pork chops until browned then we flip them, turn down the heat to low and cover the skillet with a lid. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. By gently cooking the chops this way, they remain juicy and become tender.

After searing the pork chops one one side, we flip, reduce the heat, and then cover with a lid.

Let the cooked chops rest. The moment they are cooked, transfer them to a clean plate and cover with foil. After 5 minutes all the juices inside the chops will have distributed around the meat.

How To Tell When Pork Chops Are Done

Pork is done when an internal thermometer reads 145 degrees F.Depending on how thick the chops are, you might need to subtract or add a few minutes from the suggested cook times in our recipe below. If you look closely, the pork chop in the back of the pan (pictured above) is thicker than the one in the front.

When we were cooking them, we removed the thinner chop first since it reached 145 degrees a few minutes before the thicker chop. So if your chops aren’t all the same thickness or size, it’s best to check the temperature of each chop and remove them as they finish cooking.

For The Juiciest, Tastiest Chops, Make A Pan Sauce

While the chops rest off of the heat, add chicken stock, a little bit of apple cider vinegar and some honey to the skillet. Bring everything to a simmer then reduce by about half. When it has reduced, slide the pan away from the heat and swirl in some butter.

Grab your chops and place them back into the skillet. You can add them whole or sliced. We love adding them sliced since the pan sauce gets all over the meat.

I love slicing the pork chops, and then sliding the slices into the pan sauce.

And that’s it, our no-fail method for cooking juicy and tender pork chops.

What To Serve With Pork Chops

We hope you give these tender pork chops a try soon. If you do, try one of these side dishes to go alongside.

  • This colorful coleslaw would be perfect and adds lots of crunch. With a generous amount of acidity from apple cider vinegar and Dijon mustard, our favorite coleslaw is anything but dull.
  • Add a healthy, low-carb side of mashed cauliflower. It takes about 20 minutes and would be excellent served with the pork.
  • For a more traditional side, give our favorite homemade mashed potatoes a try.

More Easy Pork Recipes

  • Try our recipe for making the BEST, juicy pork tenderloin.
  • This recipe for pork tenderloin with apples and onions has so many happy reviews.
  • Our easy pork tacos call for ground pork, so they come together FAST.
  • Everyone loves this pulled pork recipe. We show you how to make it in the slow cooker as well as in a pressure cooker.
  • PREP 30mins
  • COOK 15mins
  • TOTAL 45mins

Pork chops are a quick, healthy and simple dinner. Our method ensures juicy, tender and flavorful pork chops with little fuss. Check the notes section for our tips on which pork chops are best.

Makes 4 servings

You Will Need

4 pork chops, about 1-inch thick and 6 to 7 ounces each, see notes

Salt, to taste

1 tablespoon all-purpose flour

1 teaspoon chili powder, see our homemade chili powder recipe

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon ground black pepper

1 tablespoon olive oil

1 cup low-sodium chicken stock, see our homemade chicken stock recipe

1 tablespoon apple cider vinegar

2 teaspoons honey or brown sugar

1 tablespoon butter

2 tablespoons chopped fresh parsley, optional

Directions

  • Prepare Pork Chops
  • Take the pork chops out of the refrigerator and season on both sides with salt and pepper — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.

    Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, and smoked paprika. After 30 minutes, use a paper towel to pat the pork chops dry then rub both sides of the chops with the spice rub.

    Heat the oil in a medium skillet (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.

    Flip the pork so that the seared side is facing up. (If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.) Reduce the heat to low then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. (Since cook time depends on the thickness of the chops, check for doneness at 5 minutes then go from there, checking every 2 minutes). If you do not have a thermometer, you will know they are done, if when cutting into the chops, the juices run clear.

    Transfer pork chops to a plate then cover loosely with aluminum foil. Let the pork rest for 5 minutes.

    • Make Pan Sauce
    • While the pork rests, make the pan sauce. Increase the heat to medium-high then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Bring to a simmer and cook until reduced by half. Taste then adjust the seasoning with salt, more vinegar or honey. Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter. Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops then place back into the pan. Scatter fresh parsley over the pork then serve.

Adam and Joanne’s Tips

  • What pork chops to use: We call for 1-inch thick chops in the recipe, but you can use thinner or thicker chops as a substitute. Keep in mind that thinner chops will cook much quicker, so keep your thermometer close by. Bone-in chops are an excellent option, too. The bone will add a minute or two of extra cook time.
  • Can I use my favorite spice rub? Yes, absolutely. Just make sure the spice rub is salt-free.
  • Gluten-free: If you don’t want to use the flour, it’s okay. The crust won’t be as even, but skipping the flour and just rubbing the spices over the pork will still taste great.
  • Make an onion-apple pan sauce: After removing the cooked pork chops from the skillet, add sliced onions, apples and a bit of fresh thyme. Cook until sweet and softened then pour in the stock, vinegar, and honey.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 pork chop / Calories 369 / Total Fat 14.3g / Saturated Fat 5.1g / Cholesterol 138.8mg / Sodium 767mg / Total Carbohydrate 11.6g / Dietary Fiber 1.4g / Total Sugars 4.4g / Protein 46.1g AUTHOR: Adam and Joanne Gallagher

One of my favourite standby pork chop recipes! These Baked Pork Chops are a terrific way to cook pork chops in the oven. Slathered in a country-style sauce then baked until caramelised on the outside and juicy inside.

So fast and easy to prepare, you can make this tonight!

Oven baked pork chops recipe

I have no idea what to call the sauce I use for these pork chops. I just think it sounds cute to say “country-style rub” so that’s what I go with! (Though from a practical perspective, the ingredients are akin to what I use to make country-style ribs.)

It’s savoury with a touch of sweet, balanced out with a bit of acidity. It makes your baked pork chops golden and sticky.

And I kid you not – I bet you have all the ingredients in your pantry to make this right now!

“This sauce is a secret weapon to make really tasty pork chops in the oven. Usually, baked pork chop recipes lack caramelisation. With this sauce, your chops will come out golden and sticky!”

Glaze for pork chops

So here’s what you need for this magic pork chop glaze. These are all pantry staples in my world – and I’m hoping they are in yours too!

I use pretty much the same ingredients for my favourite Sticky Grilled Chicken and also Sticky Baked Chicken recipes. It’s a terrific all-rounder!

“There’s no need to marinate! The sauce is flavour loaded and you end up with juices on the tray to use as a sauce, so there’s plenty of flavour even without marinating.”

Cooking Pork Chops in the oven

The key to making really great pork chops in the oven is:

  • the right sauce – one that will caramelise well;
  • start it in the oven; and
  • finish with under the broiler/grill to get a really great caramelisation. Otherwise, the pork cops come out of the oven with no colour – and we all know that caramelisation = flavour!

So baked pork chops are as simple as this:

  • Mix together the magic country-style sauce;
  • Slather on both sides then bake for 15 minutes;
  • Flip, slather with remaining sauce then grill/broil for 5 to 10 minutes until cooked through and beautifully caramelised. There will be enough juices on the tray to baste with and to drizzle on the chops for serving.
How do you know when pork chops are done?

When the internal temperature of the pork chops is 145F / 63C.

Optional – add potatoes! There’s room on the tray and I love the way the potatoes are crispy on top, and the underside absorbs the flavour and end up almost glazed!

See? Glazed potatoes.

And they taste even better than they look!

I use this same sauce for grilling and cooking chops on the stove but actually, my favourite way is baking. There aren’t many sauces / rubs you can put on baked pork chops where they come out looking and tasting this good. Normally they lack colour and therefore flavour.

So this sauce (rub / glaze – whatever you want to call it) is made for baked pork chops.

For a really quick salad, try a Rocket Parmesan Salad, pictured above. Just grab a handful of rocket lettuce (arugula), toss with Balsamic Dressing and garnish with shavings of parmesan. I make this salad a LOT – as a prop for food photos and in real life because it’s a classic and super quick! – Nagi x

More pork chop recipes

  • Just a Great Pork Chop Marinade
  • French Onion Smothered Pork Chops
  • Lemon Garlic Grilled Pork Chops
  • Vietnamese Pork Chops
  • Balsamic Pork Chops

And don’t miss these classic we’ll love forever!

  • Meatloaf
  • Beef Stroganoff
  • Roast Chicken in Garlic Herb Butter
  • Spaghetti Bolognese
  • Beef Pot Roast

Baked Pork Chops
WATCH HOW TO MAKE IT

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Oven Baked Pork Chops with Potatoes

Author: Nagi | RecipeTin Eats Prep: 10 mins Cook: 30 mins Total: 40 mins Dinner Western 4.94 from 223 votes Servings4 Tap or hover to scale Recipe video above. This is a sauce made for baked pork chops. It makes them come out golden and sticky, rather than pale and bland. It’s a country-style sauce that’s savoury and a bit sweet! Potatoes are optional – or sub with other roastable veg.

Rub

  • 1 tsp Worcestershire Sauce
  • 2 tbsp ketchup (Note 1)
  • 1 tbsp soy sauce (Note 2)
  • 2 tbsp brown sugar (or white)
  • 1 tbsp olive oil (or vegetable or canola oil)
  • 1 clove garlic, minced
  • 2 tsp apple cider vinegar (Note 3)

Chops

  • Preheat oven to 220C / 430F (standard oven) or 200C / 390F (fan forced / convection).
  • Toss potatoes in oil, sprinkle with salt and pepper. Scatter on baking tray.
  • Place in oven for 15 minutes (giving them a head start).

Pork

  • Meanwhile, mix the Rub ingredients together in a small bowl.
  • Slather the pork on both sides with the Rub, reserving some Rub for basting. (See notes for marinating)
  • Take the tray out of the oven. Toss potatoes then push them to the edge.
  • Place pork on tray. Bake for 15 minutes.
  • Remove tray from oven, flick to broiler/grill on high (shelf about 20cm/8″ from heat source).
  • Flip pork, spoon over reserved rub and dab on sides. (Note 4). Broil 7 – 10 minutes until pretty well caramelised.
  • Remove from oven. Use a brush to get the golden juices off the tray and dab it onto the pork – this is key for flavour and colour! Pop it back under the broiler for a couple of minutes to finish off.
  • Serve, scraping the juices on the tray onto the pork, then garnish with parsley if desired.

Recipe Notes:

Recipe update: Originally published September 2016. Updated February 2019 to improve. Original recipe called for 10 minute baking x 2, followed by broil/grill to caramelise surface. Updated recipe calls for 15 minutes pork bake, then finished with just broiling/grilling. Better, more even caramelisation using this method! 1. Ketchup – Can also use Tomato Sauce condiment (American readers – don’t use what you know as Tomato Sauce, use Ketchup!). 2. Soy sauce – I use normal soy sauce (Kikkoman). This can be substituted with 2 1/2 tsp light soy sauce. Do not use dark soy sauce – flavour is too strong. 3. Cider vinegar – Can be substituted with any clear or neutral flavoured vinegar. Don’t use balsamic. 4. Pork – This can be made with any pork chops. Bone in is better because it’s juicier. Cook time will differ depending on size of cutlets – my cook time is based on 200g/7oz pork chops with bone in. For 350g/12oz, bake pork for 15 minutes + 10 minute broil/grill + extra minute for post basting caraemsliation. Also see the chicken version. 5. Potatoes – Make sure the potatoes are no larger than 3cm / 1 1/4″ diameter otherwise they won’t cook in the prescribed time. You can either increase the initial bake time OR cut the larger ones which is what I did. 6. Marinating option – Optional, not required but can do. Place in a ziplock bag, add the pork and massage from the outside to coat the pork in the Rub. Refrigerate for up to 24 hours. If freezing, put the bag straight in the freezer, then defrost before using. It will marinate while defrosting. 7. Nutrition per serving including potatoes, assuming this is made with trimmed pork cutlets as pictured.

Nutrition Information:

Serving: 319gCalories: 555kcal (28%)Carbohydrates: 36.6g (12%)Protein: 27.2g (54%)Fat: 33.3g (51%)Saturated Fat: 10.8g (68%)Polyunsaturated Fat: 22.5gCholesterol: 90mg (30%)Sodium: 409mg (18%)Fiber: 4.6g (19%)Sugar: 8.6g (10%) Keywords: Baked pork chops Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

LIFE OF DOZER

This is from the first time I shared this recipe. Normally I update with his latest happenings when I update a post, but I want to keep this!

Isn’t it hilarious how slo mo can make him look like a star show jumper when really, that bar is just 30cm/12″ high?? 😉

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School of Literature, Languages and Linguistics

pavlova

A meringue dessert with a soft centre, topped with whipped cream and fresh fruit. It was named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926 to great acclaim. The pavlova (also formerly called pavlova cake) is claimed as a national dessert by both countries, and there has been much discussion about where it was invented. It is clear that the term pavlova is first recorded in New Zealand in 1927, but in this instance it refers to a moulded, multi-layered jelly dessert. The first New Zealand reference to the more familiar meringue dessert occurs in a 1933 cookery book. The first Australian reference to the classic dish occurs two years later. The shape and appearance of the pavlova may originally have been intended to suggest a ballerina’s tutu.

1935 Advocate (Burnie) 14 September: There are several different varieties of Pavlova cake. The most elaborate consists of alternate layers of meringue, marshmallow, whipped cream and fruit filling, piled high to make the most luxurious party dish.

2004 Northern Territory News (Darwin) 11 November: His signature dish is an emu egg pavlova.

If the Kiwis can claim the first evidence for pavlova, Australia can claim the first evidence of the common abbreviation pav, first recorded in 1966.

2013 Sydney Morning Herald 21 December: Swap the Christmas pud for a great big festive trifle stuffed with fresh fruit and jelly or a pav oozing with cream and raspberries.

pineapple: to get the rough end of the pineapple

To get a raw deal, or to receive unfair or inequitable treatment. The force of the phrase derives partly from the fact that either end of a pineapple is ‘rough’, although the end with the prickly leaves is very rough indeed. This expression is recorded first in 1959, and the early evidence is for the form to get the wrong end of the pineapple. From the 1970s onwards the ‘rough end’ takes over from the ‘wrong end’ as the more common form of the expression. The equivalent American saying is ‘to get the fuzzy end of the lollypop’.

1961 R. Lawler Piccadilly Bushman: He’ll know what I mean when I talk of getting the wrong end of the pineapple.

2013 Sydney Morning Herald 23 October: We welcomed the byelection so we could send you the message: we don’t support a government that is giving us the rough end of the pineapple.

plonk

Wine, or fortified wine, of poor quality; more generally, wine or alcohol of any kind. It is possible that this word has its origin with Australian soldiers serving in France in the First World War. Plonk is likely to be an altered form of the French word ‘blanc’ in vin blanc, ‘white wine’. Soldiers may have pronounced this as van blonk, further transforming it into plonk. Evidence of the period records other similar names used by soldiers for wine based on the French vin blanc: point blank, von blink, plink, plink-plonk, and plinkety-plonk. The Australian word plonk has now spread to other Englishes. It is first recorded in 1919, and is now often used of cheap or poor quality wine.

1927 News (Adelaide) 8 December: ‘Give us a definition of “plonk”?’ asked Mr McMillan. ‘Yes, I can do that’, replied the obliging Mr Collins. ‘It is a cheap wine produced in Mr Crosby’s district.’

1992 Sun-Herald (Sydney) 5 July 30/1 My local plonk shop where I am caught browsing through the Australian white wine section by one of the counter-jumpers.

2007 A. Agar Queensland Ringer: It is not plonk. It is good red South Australian wine.

For more on words related to wine drinking, see our blog ‘Wine in Australian English’.

pokies

Poker machines. Pokies are coin or card-operated. The punter presses a button or pulls a lever to spin the wheel, and the machine pays out, if you’re lucky, according to the combination of symbols that appear on the wheel. Known elsewhere as slot machines, fruit machines, or one-armed bandits, pokies are commonplace in Australian pubs and clubs, and a substantial revenue raiser. The first State in Australia to legalise this form of gambling was New South Wales in 1956. The term pokies is first recorded in 1964.

1965 I. Hamilton Persecutor: I always know how much I lose on the pokies.

2007 Herald Sun (Melbourne) 27 March: The Prince Alfred Hotel in Church St, Richmond, is on the market, and some fear it may be turned into a pokies venue. But if the new owners try to get pokies in they will have a huge fight on their hands.

pom

A British person, especially one from England. (Originally applied to an immigrant from the British Isles.) The word pom has its origin in wordplay. An early, derisory term for an immigrant in Australia was the rhyming slang jimmygrant (sometimes written as Jimmy Grant), recorded in 1844. Jimmygrant was further abbreviated in the 1870s to jimmy:

1878 Australian Town & Country Journal (Sydney) 6 July: The country was worth living in, not like it is now, overstocked with ‘jimmies’—a lot of useless trash.

By 1912 another rhyming slang term for ‘immigrant’ had appeared: pomegranate (also written as pommygranate and Pommy Grant). In the same year the first evidence for two abbreviations of pomegranate—pom and pommy—can also be found. Pomegranate (along with its variants) and jimmygrant coexisted for some time:

1912 Truth (Sydney) 22 December: Now they call ’em ‘Pomegranates’ and the Jimmygrants don’t like it.

1916 W.C. Watson The Memoirs of a Ship’s Fireman: As I hailed from the Old Dart, I of course, in their estimation, was an immigrant, hence the curl up of the lip. But ‘pommygrant’ or ‘jimmygrant’, they always had a helping hand for me.

Eventually the term pomegranate replaced jimmygrant, and later was itself replaced by the abbreviations pom and pommy:

1920 H.J. Rumsey Pommies (Introduction): The title that I have selected for the book: ‘The Pommies’ is now a common name for recent arrivals from Britain. During the last few weeks, I have scores of times heard the Prince of Wales affectionately described as a ‘dear little pommy’.

1923 Bulletin (Sydney) 12 July: It was a Pommy bloke wot put me wise. I was in Snotty Padger’s bar one day ’Avin’ a quiet couple wiv the flies When Pom. lobs in.

1984 B. Dixon Searching for Aboriginal Languages: The weatherbeaten, red faces of the cattlemen sitting on stools around the bar all slowly swivelled and surveyed me. ‘Pommy!’ ejaculated one of them. I was made to feel that no one had ever asked for a gin and tonic in that pub before.

2013 Courier-Mail (Brisbane) 29 July: The birth of a future King of England is nice for the Poms and Anglophiles but it has no relevance on who will be a future president of the republic of Australia.

There are a number of incorrect theories about the origin of pom. The most common suggests it is an acronym for Prisoner of Mother England, variously described as being stamped on convict clothing or scratched on the walls of prison cells by convicts. There is no evidence whatever to support this notion.

Today the use of pom and pommy to refer to an English person is common and widespread. These words can be used with good humour or in a derogatory way, but at the core they still imply a degree of ‘us and them’ mentality. The term whingeing pom, first recorded in 1962, embodies this. It refers to an English person, especially a migrant, who is regarded as a habitual complainer.

1967 Canberra Times 31 March: Many English people are castigated as ‘whinging Poms’, and it behoves Mr Crawford to pack his bags and go if life in Australia is so distasteful.

2014 Daily Telegraph (Sydney) 20 September (Home Supplement): He became an Australian citizen in his second year. ‘I decided early on I would never be a whingeing Pom and we were convinced that living here was brilliant’, he says.

pork chop: to carry on like a pork chop

To behave foolishly, to make a fuss, to complain, or to rant. This expression is often thought to allude to the spluttering noise of a pork chop that is being fried. However it is probably a variant of the older expression like a pork chop in a synagogue, meaning something that is unpopular, unlikely, or rare (with reference to the Jewish prohibition of the eating of pork). To carry on like a pork chop is first recorded in 1975.

2002 Sunday Telegraph (Sydney) 10 November: The Australian sports public are a forgiving lot. Ask Lleyton Hewitt. Or Shane Warne. Here are a couple of champions who, on several occasions, have carried on like pork chops.

2003 E. Vercoe Keep Your Hair On: She’s a beautiful woman, your mother, but by God can she carry on like a pork chop about nothing.

possum: stir the possum

To excite interest or controversy; to liven things up. This phrase is first recorded in 1888, and probably developed as the obverse of the phrase to play possum meaning ‘to pretend to be asleep or unconscious when threatened’ (in imitation of an opossum’s supposed behaviour).

1949 R. Park Poor Man’s Orange: A mission was like a tonic. It stirred the ’possum in the people, and for months afterwards they could still feel the enthusiasm.

2006 Advertiser (Adelaide) 11 November: Professor Seddon said his talk was deliberately designed to ‘stir the possum’ and generate discussion.

prawn

A fool; also used as a general term of abuse. It is a figurative use of the word prawn, an edible crustacean (high on Australia’s list of favourite foods). The Australian sense of ‘fool’ is first recorded in 1893.

1944 L. Glassop We were the Rats: What an odious prawn this Anderson is, I thought.

2013 S. Thorne Bonzer: I would have loved her to put in a day now and then at the new tuckshop… But she wouldn’t, because she thought the woman who ran it was a ‘prawn’.

The term raw prawn, recorded from 1940, is based on this. It means ‘an act of deception; a “swiftie”; an unfair action or circumstance, a rough deal’. It derives from the notion of something that is difficult to swallow.

1954 Queensland Guardian (Brisbane) 20 January: Snow says he thinks that this is the raw prawn. We do all the work, the mob behind Menzies gets all the dough.

2012 Sydney Morning Herald 10 March (News Review Section): I can’t find one person who expects to get a parental leave scheme that provides full pay. If there’s something we hate more than blatant, vote-grabbing profligacy, it’s when someone tries to sell us a raw prawn.

Today raw prawn is most often heard in the idiom to come the raw prawn, meaning ‘to attempt to deceive, or treat like a fool; to misrepresent a situation’. It is typically used in negative constructions, especially as don’t come the raw prawn with me (‘don’t try to treat me like a fool’). It is first recorded in 1942.

1973 Woman’s Day (Sydney) 26 March: `Don’t come the raw prawn with me, mate,’ he said. `I can get it back home at Woollies for that price.’

2000 B. Lunney Gone Bush: ‘Don’t come the raw prawn with me. Look at those mudflats out there’, I said to him. I was only fourteen years old at the time and remembered thinking, he’s having a go at me and must think I’m a dope.

public servant

A person employed by a government authority; a member of a State or Territory public service, or the Australian Public Service. It is the Australian term for the standard English civil servant. Public servant has its origin in Australia’s history as a penal colony. Unease about the word convict led to the creation of euphemistic terms, including government man and public servant (both recorded from 1797). The convict public servant was assigned to public labour.

1799 D. Collins An Account of the English Colony in New South Wales (1802) vol. II: Such of the .. public servants as might have taken to concealments on shore for the purpose of avoiding their work, or making their escape from the colony.

By 1812 public servant was used to refer to any government worker, whether free or convict, and two centuries later it is still the standard Australian term for a public service employee.

1832 Colonial Times (Hobart) 25 April: Mr Henry Melville certainly cannot boast of being in receipt of a handsome salary, as a public servant.

2013 Courier-Mail (Brisbane) 28 October: Cairns could become the Canberra of the north under a plan to force public servants to move from the national capital to the tropics.

See our blog ‘The convict origins of “public servant”’ for a discussion of the term.

Photo: Claire Lower

A juicy, perfectly cooked pork chop is not hard to achieve; a simple brine, followed by a reverse sear situation will render it juicy and flavorful every time. But if you feel like adding a little sweetness to your life—and creating a truly bomb crust—try soaking them in root beer for a couple of hours.

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Like Coca-Cola with ham, the sugar and flavorings in root beer permeate the pork, while the acid in the soda helps tenderize the chop from end to end. I like to give them a good salting before they go into their soda pop bath, to intensify their meaty flavor and make sure they’re seasoned throughout. The sugar in the soda promotes crazy crust formation, and the leftover marinade (which is just flat soda) can be boiled down to make a glaze with surprisingly prominent maple syrup vibes. To make these juicy, somewhat sassafras-y, sweet and salty chops, you will need:

  • 2 bone-in pork chops
  • 2 teaspoons sea salt
  • 1 can of root beer
  • Neutral oil (such as vegetable or grape seed) as needed for searing
  • 1 tablespoon soy sauce
  • 1 tablespoon butter, plus more for basting

Sprinkle both pork chops with a teaspoon of salt, wrap them back up in their butcher paper, and let them hang out in the fridge for at least four hours, ideally for a full 24. Remove them from the fridge, place them in a shallow dish, and pour the root beer over them. Cover and place the dish in the fridge for two hours (I tried just one and it was not enough). Use this time to watch a movie, perhaps a good documentary. Just before the movie is done, preheat your oven to 225℉.

Remove the pork chops from the root beer, pat them dry with paper towels, and place them on a wire rack that’s set inside a rimmed baking sheet. Bake until the internal temperature of the chop reaches 110℉ (20-30 minutes). In the meantime, pour the leftover root beer into a sauce pan and bring it to a boil, skimming off foam and dark solids as they appear. Once the soda has reduced to a thin, lightly-colored syrup, whisk in the soy sauce and a tablespoon of butter, and set aside.

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Once the pork chops reach 110℉, heat a cast iron or stainless steel skillet over high-ish heat (you want it in between medium-high and medium), and drizzle in a little vegetable or grape seed oil. Wipe out the excess with a paper towel, and sear the pork chops on each side, flipping frequently to avoid too much browning in one spot. If they start to burn all over, reduce the heat, but a little blackening is totally fine. Once they reach an internal temperature of 120℉ and have formed a fairly impressive crust, add a tablespoon of butter to the pan and baste the chops until they reach a temperature of 135℉. Remove them from the pan to rest; depending on how thick they are, the residual heat will bring the internal temperature up to 140℉ or even 145℉. Pour the root beer glaze into the hot pan, stirring constantly to combine with the pan drippings and form a thick glaze. Pour over chops or serve on the side for dipping.

For more from Lifehacker, be sure to follow us on Instagram @lifehackerdotcom.

Updated 05/16/2019 1:20 PM EST: Sentence added to clarify the effects of residual heat during resting.

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Here at Delish, we think pork chops get a bad rap. Maybe it has something to do with all the dry, overcooked chops we were served as kids—but it doesn’t have to be that way. Pork chops have the potential to be juicy, tender, and flavorful–really! This oven-baked method will ensure your pork has a delicious crust and a perfectly cooked interior. Just follow these simple rules and prepare yourself to reconsider everything you know about this weeknight-friendly cut.

1. Buy them bone-in and thick.

Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven. If a chop is too thin, by the time you’ve seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.

2. Get your skillet HOT.

The goal of this initial sear is to get a golden, crisp crust on your chop without really cooking the center. A hot pan is CRUCIAL. Let it cook a couple minutes undisturbed, then take a peek and see how that golden crust is forming. When you’re happy with your sear, flip the chop and give it a chance to get golden on the other side.

3. Brush with butter.

Okay, this step isn’t mandatory. It IS extremely delicious though, and if you know what’s good for you, you’ll be brushing this garlic rosemary butter on anything and everything. This classic restaurant trick—basting with butter while cooking—makes a great dish into an even better one.

4. Use a meat thermometer.

I know, I know. This is the extra step that often seems fussy, but trust us, it’s worth it. Using a meat thermometer takes the guess work out of cooking pork chops, and in the words of our girl Martha, that’s “a good thing.” As always, give the meat some time to rest before digging in. (Five to ten minutes should do the trick.)

140°-150° F No pink here! The meat should be completely white all the way through. Pork chops at this temperature will still have the potential to be juicy, just be sure to pull them from the oven on the lower end of this spectrum, as the chops will continue to cook even after they’re out of the oven. Anything past 145° F is the danger (AKA dry) zone, so keep a close watch.

Made it? Let us know how it went in the comment section below!

 

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The Best Baked Garlic Pork Chops Recipe Ever is the best oven baked pork chop recipe ever – perfect rich, tender, juicy garlic baked pork chops that are incredibly easy and restaurant quality good!

With tons of tips for juicy baked pork chops, how to bake pork without drying it out, and how long to bake pork chops for perfectly tender pork!

Pork chops are one of my favorite easy, quick, and delicious no-fail weeknight dinners.

The best baked garlic pork chops recipe I’ve ever found is this simple, delicious, and crazy easy dinner that always gets RAVE reviews from friends and family.

When I sent my tips and tricks to a perfect baked pork chop recipe to my husbands aunt, his uncle (who barely speaks at functions, ever…) texted me about a zillion times thanking me for sending her the recipe – so I knew I had to get it up here ASAP!

These easy baked pork chops are the best and easiest way for home cooks of any level to make perfect, delicious, and never-dry pork chops.

They are quick seared to lock in the flavor and have a lovely browned crust – and these pork chops are finally then baked to perfection, so you have perfect, juicy and delicious garlic pork that your whole family will flip over!

Just like my favorite crock pot pork steaks and my baked garlic pork tenderloin, these easy baked pork chops are perfectly tender and juicy – not dry and tough like pork gets a bad reputation for!

One pot baked pork recipes can be notoriously dry and tough – but this baked pork chop recipe is juicy, tender, moist – and so delicious!

This easy pork chop recipe will be your new favorite oven baked pork recipe ever – bursting with lemon garlic butter pork flavor that is just like you’d get at your favorite restaurant.

Just take me to the easy baked pork chops recipe already!

If you’d rather skip my (very helpful, i think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy baked garlic pork chops recipe, simply scroll to the bottom of the page where you can find the printable recipe card.

What to Serve With Lemon Garlic Butter Pork Chops

These deliciously decadent lemon garlic butter baked pork chops are fabulous for a weeknight dinner on the go, a delicious dinner party, or even a holiday feast!

Garlic pork chops in oven are a perfect dinner – and go perfectly with simple, delicious, and easy sides.

My favorite dishes to make these garlic pork chops with are simple, rustic foods that focus on fresh flavors. Some of my favorites are below:

  • Orzo With Sun Dried Tomatoes and Basil Pesto

    10 Minute Broccolini Recipe

    Perfect Sauteed Mushrooms

    Pan Roasted Butter Carrots

    Pan Fried Brussels Sprouts with Ghee

    Sheetpan Roasted Green Beans Almondine

    Other Easy One Pot Pork Recipes

    If you love this delicious and easy baked garlic pork, please be sure to check out some of my other favorite pork recipes!

    These are all bursting with delicious flavor, take only one pot, and are guaranteed to make you fall in love with the rich and buttery pork flavor – you’ll want to make oven baked garlic pork chops every night.

    • The Best Baked Garlic Pork Tenderloin

      Easy Slow Cooker Pork Steaks Recipe

      Ranch Diced Pork Lettuce Wraps

      One Pot Lemon Garlic Pork Chops and Asparagus Skillet

      Alsace Choucroute Garnie (Braised Pork Meat Pot)

      Tuscan Pork Chops

      Tips To Cook Tender Juicy Pork Chops

      If you want to know how to cook pork chops and not dry them out, you need these tips for never dry pork chops!

      Easy baked pork chops have a reputation for being tough and dry – but they don’t need to be.

      With a few tips and tricks you can be sure to have perfect juicy and tender baked pork chops every time – and a huge part of that comes from knowing which type of pork chop you have and the best way to cook it!

      The number one tool you will need for any type of pork is a quick meat thermometer so you don’t overcook pork.

      Overcooked pork is the #1 reason people complain about the flavor or texture of pork since going over 150 degrees can dry pork out in an instant.

      Get a good sear on the pork chop in a cast iron pan before baking.

      I know you’re thinking – wait – this is a recipe for BAKED, not fried pork chops – but giving your pork a quick sear is essential for flavor.

      Browning pork chops on the stove before baking helps seal in the juices from the tenderloin and brings a rich, caramelized flavor that makes the pork chops irresistible!

      Seared pork also just looks better – it has a lovely golden brown, instead of they grey color baked pork can often take on.

      Keep the pork in the same pan, and toss the whole thing in the oven to finish your pork chop dinner!

      Know What Temperature to Cook Pork Chops to

      Pork chops should stay in the oven until they have reached 145 degrees Fahrenheit internal temperature when measured with a meat thermometer.

      Cooking pork is a test in patience and persistence – this is not like a cake where there is a formula for time in the oven – you need to check the progress of your pork until you know exactly how long the types of pork you are cooking come to fully cooked.

      Baked pork chops cook time can vary so much depending on the thickness of the pork chop, the moisture in the chop, the temperature of your house, the size of the pork chop, your oven, altitude, and so much more.

      Please don’t pop it in the oven, set your timer, and walk away thinking you’ll have delicious and perfect pork chops.

      Check your pork chops every ten minutes or so until you’re close to 145 degrees internal temperature when measuring the thickest part of the largest chop (insert the meat thermometer into the middle of the pork chop, making sure you don’t touch or are close to the bottom of the pan), and pull the pork when it is – the pork will carryover cook to 150 degrees if you keep it in the pan as it rests.

      Baking Thicker Pork Chops Is Better Than Baking Thin Pork Chops

      Thicker pork chops are harder to dry out – thin cut pork chops cook so fast, they should absolutely not be baked in the oven if you sear them first – they will likely be cooked completely just from searing.

      If you want to make this recipe with thin cut pork chops, skip the oven and cook entirely on the stovetop, adding the garlic and lemon juice to the pan to soften and caramelize after you flip your pork the first time and ladle the butter, juice, and garlic over pork chops as they cook to prevent the garlic from burning.

      Know Your Chop

      For this recipe, I am using boneless chops – but you can also use a center-cut pork chop, a bone-in pork loin chop, or a bone-in rib chop.

      Using a bone-in pork chop for this baked pork chop recipe will add cook time to the dish – about another 10-15 minutes for this oven baked pork chop (again, this varies wildly, so use your thermometer to check the baked pork chop temperature as it cooks!!)

      Freeze Pork Chops Properly

      If you are freezing pork to use in this recipe (or similar pork chop recipes), be sure to remove from grocery store packaging, pat off any excess moisture from the flat, and freeze separately in airtight plastic wrap or vacuum bags if possible.

      This will help prevent freezer burn – which can make pork chops especially dry and tough.

      Thaw Pork Chops Properly

      If making oven pork chops from frozen pork, be sure to thaw fully and naturally in the refrigerator before cooking. Microwave defrosting is one of the easiest ways to give you tough, dry, and grey pork chops nobody will want to eat.

      Marinate, Marinate, Marinate

      Pork chops have such a light flavor, and easy to mess up texture – they benefit from marinating more than almost any other meat. Marinating is an easy way to increase flavor and keep your baked pork chops tender and juicy.

      The Best Baked Garlic Pork Chops Recipe Ever

      If you love this baked garlic pork tenderloin recipe as much as I do, please write a five star review, and be sure to help me share on facebook and pinterest!

      Extra Tip: If you’re making these pork chops with a loin chop, rib chop, or thick cut boneless chop, add 5-15 minutes cooktime, depending on the size of the chop. Check the temperature in the oven and judge extra cooktime accordingly to get to 145 degrees internal temperature.

      Please be sure to read my handy guide to finding the right type of pork chop above if you scrolled past all my helpful tips to the best baked pork chops ever!

      CONNECT WITH SWEET C’S!
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      Prep Time: 5 minutes Cook Time: 30 minutes Additional Time: 5 minutes Total Time: 40 minutes

      The Best Baked Garlic Pork Chops Recipe Ever is the best oven baked pork chop recipe ever – perfect rich, tender, juicy garlic baked pork chops that are incredibly easy and restaurant quality.

      With tons of tips for juicy baked pork chops, how to bake pork without drying it out, and how long to bake pork chops for perfectly tender pork!

      • 2 tbsp olive oil
      • 1 tbsp garlic powder
      • 3 tbsp lemon juice, divided
      • 4 pork chops, 1/2″ thick boneless chops – NOT extra thick or super thin
      • 1 tsp celtic sea salt
      • 1 tsp fresh cracked pepper
      • 3 tbsp butter or olive oil
      • 1/2 lemon, sliced into thin rounds
      • 10 cloves garlic, minced
      • 1 tbsp parsley, fresh cut, to garnish
      1. Add lemon juice, 2 tbsp olive oil, garlic powder, pork chops, salt, and pepper to a ziploc bag and marinate for at least 3 hours, and up to overnight.
      2. Preheat oven to 375 degrees F.
      3. Pat pork chops with paper towel to completely dry from any moisture from marinade.
      4. Season generously with salt and pepper.
      5. Heat a heavy cast iron pan (or oven-safe heavy pan) on medium high until very hot.
      6. Add butter or olive oil until melted and foamy or light and shimmery.
      7. Add in pork chops, without crowding the pan.
      8. Cook until browned on one side – about 3 minutes.
      9. Add garlic, lemon slices, lemon juice to pan as you sear the other side.
      10. As pork chops brown on the other side, stir garlic slightly and ladle butter/oil, lemon juice, and garlic from pan over the pork.
      11. When chops are browned on both sides, transfer to oven and cook until internal temperature reaches 145-150 degrees, about 25 minutes for a thick pork chop.
      12. For thin pork chops, only 5-10 minutes in oven might be needed. Use thermometer to gauge how close your pork is to being fully cooked since chops can vary so much!
      13. If you go by the older guidelines, it used to be 160 degrees, but the USDA now says 145 is good. Note that pork can still sometimes look a touch pink even when fully cooked, so go by the temperature.
      14. Let rest 5 minutes before serving.

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