A classic American main course, pork chops are commonly served with fresh vegetables, a variety of different potato dishes and with a topping of applesauce. While traditional recipes for pork chops involve the meat being baked, cooked on the stove in a sauté pan or grilled, pork chops can be prepared in the microwave if necessary. However, your chops will not have the same crisp, lightly browned texture on their outsides like those cooked using other methods. Pork chops are high in potassium, protein and fat, according to the USDA National Nutrient Database, and one pork chop weighing 6 ounces contains 450 calories.
Allow the pork chops to fully defrost in the refrigerator for up to 36 hours if they have been frozen.
Place the pork chops in a microwave-safe dish large enough to hold them with a small amount of space between each.
Brush both sides of the pork chops with a small amount of olive oil or vegetable oil and season them lightly with sea or kosher salt and freshly ground black pepper.
Add any fresh or dried herbs you want to both sides of the pork chops and gently pat the salt, pepper and herbs into the meat.
Pour 1/4 cup pork or chicken stock or broth over the pork chops. Place the pork chops in the microwave on high for 15 minutes.
Check the internal temperature of the pork chops with an instant read thermometer. For safety purposes, the meat should be at least 160 degrees in the centermost portion of each pork chop.
Transfer the pork chops to a large serving platter or individual serving plates, patting them dry with paper towels if any liquid remains. Allow five minutes before slicing the meat to ensure that the pork's natural juices are redistributed.
- USDA Food Safety and Inspection Service: Fresh Pork From Farm To Table
- How To Microwave: The Good Cook's Guide To Best Microwave Practice; Carolyn Humphries
- USDA National Nutrient Database: Pork Chop