Recipe may require translation.

Season pork chop with salt, pepper and (ideally fresh) thyme. Shallow fry in a little regular olive oil, turning once. Don't poke at it while it is frying - you want tasty caramelised burnt bits to form. When done, remove the pork chop and leaving the pan on the heat, throw in a small glass of cider (the kind with alcohol preferably) and stir until all the tasty burnt bits are mixed in. Keep it on the heat until it goes kind of syrupy and then pour that over the pork chop. Serve with mashed potatoes.

'kraut, and put said chops in the kraut, and bake most of the day at around 230 F. Serve with heaps of buttery mashed taters. (country/pork spare ribs might be better than chops)

Pan fry to sear the outsides, then bake ~20-30 minutes at 350 in some nice chutney.

Skip the meal entirely and consecrate the kitchen table with the nympho. Then go for a hike.

If it is a big, thick chop I'll trim the excess fat off, cut it so it is half as thick and prepare it as one would a pork tenderloin. Stick it a folded over sheet of plastic wrap and pound it until thin. Usually about three-eights an inch or less. The chop can double or triple in size during the pounding depending on how thick it was to begin with and how thick you want to make it. I then dreg it in some seasoned flour and fry it in a pan with some veg & olive oil until the outside is GBD. You can serve it on a bun with sides or just as it is with your favorite sauces. Barbecue sauce is good but any sweet or savory sauce will do.

Whenever I hear one of those aforementioned douche bags pontificate about how dangerous [...] videogames are I get a little stabby. --Wil Wheaton.

pound them thin, coat with pepper and flour, mix up some eggs, drag through eggs, coat with flour, and let chill for an hour.

Fry up, serve with a slice of lemon, applesauce, pumpernickel and a small central European country.

Bread it. Fry it. In bacon grease if you have it. Bread it with white flour and egg. Add black pepper to the flour.

Serve with wilted spinach.
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"You bring the weasel, I'll bring the whiskey." - kellnerin

Baked you say? Okay, make a mixture of breadcrumbs, garlic, lemon zest, parmesan and some random italian-style dried herbs. Put the chops into a baking dish, top with the mixture and bake for as long as it needs. Serve with some pasta in a basic tomato sauce.

Why? Make them make you some balloon animals, instead.

But, if you have to, here's what I do: Take a can of pears in light syrup and puree the contents, including the syrup. Pour into a sauce pan. Add 2 tbs or so of rhubarb or strawberry spread and a teaspoon of Accent flavor enhancer.

Bring to a boil, then reduce to a simmer, stirring constantly. Remove when thick. Pour over porkchops and bake @ 350 for one hour.

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Has anybody seen my clue? I know I had it when I came in here.

than any kind of seasoning or marinade now is right out.

So if they are thick enough, slice open one side, and stuff with what you'd like.

I've had a good pistachio/almond crusted pork chop (coated, fried), but figure you can also stuff with the nuts as well. Unsure what would make a good binder to hold the stuffing together..

I've tried this. It's delish.

I've also done one with whisky and juniper berries, but can't find the recipe now. This isn't it, but it sounds good.
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The three things that make a diamond also make a waffle.

you can adapt my favorite pork loin recipe and stuff with chopped apples, fresh sage, and stilton. Salt and pepper all over. Put in a baking dish, cover with foil, and bake until almost done at a lowish (like 300F) temperature. Take the foil off and finish under a broiler just until the top is slightly browned.

My favorite way to eat pork chops, though, is how blixco eats them. My other favorite way is to layer them with sliced potatoes and onions, top with Campbell's mushroom soup (or, better, a homemade mushroom white sauce), and bake until done.
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To Rollins lesbians are like cuddly pandas: cute, exotic, forest-dwelling, dangerous when riled and unable to produce offspring without assistance.-CRwM

Get a biodegradable box, and put the pork chops in. Bury this box in your back yard, adding an appropriate stone monument. Hold a small service to mourn the poor, defenseless pig, chopped down in the prime of youth and then beg forgiveness from Gaia for being an accessory to the destruction of one of her perfect creatures.
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_{ウセーバラケダ}

Season chops with salt, pepper, and a little thyme. Lightly brown, just a few minutes each side on medium-high heat in a large frying pan. Add cream of mushroom soup to cover the chops, add 2 TB peanut butter. Cover and simmer 30 minutes or until chops are done (it's pork, use a thermometer to make sure it's completely cooked.) Add green beans, simmer until beans are how you like them.

My baked recipe is better, but you already have a couple of similar ones up above.

BACHELOR CHOW, BUDDY.

This coomenat has be n soidnsord by hurricanbe ice malt liqur

Stupid easy home-assembled Mexican bake for 4 chops:

brown chops in cast iron skillet 2-4 min/side
cover with salsa
Bake 45 minutes in cast iron pan
cover with cheese
bake 10 more minutes

Eat.

Do no use soap when cleaning pan.

"I don't have time for martial law, I have to get to the gym!" zarathus

99.99% of the pork you can buy sucks.