Mine is baked. Not as unhealthy that way.

I grill them in the George Foreman®. Eight minutes, total, and I only cook the "butterfly" kind, that have no bones in them. They cost a little more, but they are worth it, because I really don't enjoy carving around bones, do you? They always turn out perfect. +5

Fried Italian style. Egg Wash Italian bread crumbs and about 1 inch of olive oil on medium/high heat until no longer pink, crispy and juicy.

grilled. i just coat them with A-1 and throw them on.

Oh those poor piggies. :( I much prefer steak, but when my mom cooks them she bakes them.

Grilled Grilled Pork Chops with Sweet Peach Barbecue Sauce For spice rub: * 3 tablespoons ground coriander * 3 tablespoons ground paprika * 2 tablespoons ground cumin * 1 tablespoon kosher salt * 3 tablespoons freshly ground black pepper * 1 tablespoon brown sugar * 4 rib or loin pork chops, about 1 1/2-inch thick (12 to 14 ounces each) For the sauce: * 2 tablespoons olive oil * 1 small red onion, peeled, sliced thin * 3 peaches, pitted, cut into medium sized cubes * 2 tablespoons peeled and minced fresh ginger * 2 medium ripe tomatoes, cut into medium sized cubes * 1/2 cup cider vinegar * 1/2 cup orange juice * 1/3 cup light or dark brown sugar * 1 teaspoon ground allspice * Salt and freshly ground black pepper Directions Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook. Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce. Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl. Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness.

Dip pork chop in beaten egg roll in flour seasoned with salt and pepper dip back in the egg and roll in flour again then fry.

Here's my quick and easy recipe that always turns out well. Put the pork chops in a baking pan. Sprinkle worchester sauce on them. Open a can or two of cream of mushroom soup and dump it in. Cover with foil and bake. They turn out nice and juicy and comes with its own gravy! Bon Appetite!

I make "pork chops and rice": I butter a casserole dish, pour in a bunch of raw rice, sprinkle herbs and spices, lay down the pork chops, then cover the whole thing with broth and bake (covered) till the rice is done.

I like to make them oven-fried, but instead of breading use crushed up Cheeze-Its.