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Pork Chops are cuts of meat that are cut perpendicular to the spine of the pig. Pork loin cuts include a large T-shaped bone. Other cuts are Rib Chops, Blade Chops, Shoulder Chops, Sirloin Chops, and Bacon Chops. The Iowa Chop is a thicker Center Cut.

Pork Chops can be grilled, fried, broiled, roasted, barbequed, or braised. Marinades work well with broiled or roasted pork chops.

Popular side dishes accompanying Pork Chops include applesauce, potatoes, and corn.

Pork Chops Khirini

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Ingredients:

3 tablespoons Extra Virgin olive oil, 1 teaspoon fennel seeds, 2 tablespoons balsamic glaze, 1 red pepper sliced and seeded, 1 can (14 ounces) quartered mushrooms, 1/2 cup Katamara olives, 1 can (14 ounces) drained, halved, artichoke hearts, 4 (1-1/2-inch thick each) center cut pork chops, salt and pepper, to taste.

Preparation:

Heat grill or broiler. Combine 1 tablespoon olive oil, 1 tablespoon glaze, and fennel seeds in bowl. Add salt and pepper.

Brush mixture over Pork Chops. Grill 20 minutes till meat reaches 150 degrees.

Over medium-high heat, in cast iron skillet, cook peppers, mushrooms, and rest of olive oil four minutes. Add olives and artichoke hearts. Cook 2 minutes longer. Stir rest of glaze into skillet. Heat 1 minute. Stir well. Spoon over Pork Chops.

Serves: 4