What side dish goes well with pork chops?
Pork chops are delicious, but they don’t always go together well.
They’re great with mashed potatoes or macaroni and cheese, but other dishes can get lost in the mix.
There are so many ways to serve pork chops, from classic sides like coleslaw and potato salad to modern options like sweet potato fries.
The key is finding the perfect combination of flavors and textures
Why Consider Serving Side Dishes for Pork Chops?
Pork chops are delicious and tender. But if you serve pork chops alone, it is not enough. You need to complement it with side dishes. It is because pork chops are lean meat and it doesn’t taste good if you eat it alone. So, you need to add other ingredients to give it flavor. Here are some ideas for serving pork chops with sides. 1. Grilled Corn on the Cob 2. Mashed Potatoes 3. Roasted Sweet Potato Fries 4. Baked Beans 5. Green Beans 6. Coleslaw 7. Fried Okra 8. Creamed Corn
What to Serve with Pork Chops? 8 BEST Side Dishes
Serve pork chops with mashed potatoes, green beans, baked beans, roasted sweet potato fries, creamed corn, coleslaw, fried okra, grilled corn on the cob and more. These are some of the best side dishes for pork chops.
1 – Lemon-Roasted Green Beans
Lemon-roasted green beans are a delicious side dish that goes well with pork chops. It is very easy to make and takes only 15 minutes to make. Ingredients: 1 pound fresh green beans, trimmed and cut into 2-inch pieces about 4 cups 2 tablespoons olive oil Zest and juice from 1 lemon
2 – Brussels Sprouts with Parmesan
1 Wash the green beans thoroughly and place in a bowl. Add the lemon zest and juice and toss to coat. Let stand for 10 minutes. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the beans on the prepared pan and roast until tender, about 20 minutes. Transfer to a serving bowl. Toss with the remaining ingredients. Serve warm or at room temperature. 2 In a medium saucepan, bring 3 inches of water to a boil. Fill a large bowl with ice and cold water. Working in batches, blanch the sprouts in the boiling water for 30 seconds. Using a slotted spoon, transfer the sprouts to the ice bath to stop the cooking process. Drain the sprouts and pat dry with paper towels. Cut off the stems and slice the sprouts in half lengthwise. Arrange the sprouts on a platter and sprinkle with the cheese.
3 – Fried Green Tomatoes
Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Add the tomatoes and season with salt and pepper. Reduce the heat to medium and cook until golden brown, 5–7 minutes per side. Remove from the pan and drain on paper towels. Season with additional salt and pepper if desired. 4 – Roasted Broccoli with Garlic 5 Preheat the oven to 425°F. Bring a large pot of salted water to a boil. Add the broccoli and cook until crisp-tender, 4–6 minutes. Drain well and transfer to a rimmed baking sheet. Drizzle with olive oil and season with salt and black pepper. Bake until heated through, 8–10 minutes. Stir in the garlic and serve immediately.
4 – Tomato and Basil Pasta
1 Heat 2 tablespoons olive oil in a large saucepan over medium-low heat. Add the onions and sauté until translucent, about 10 minutes. Add the garlic and continue to sauté for another minute. Add the tomato paste and stir to coat the vegetables. Increase the heat to medium-high and bring the mixture to a simmer, stirring occasionally. Once the tomato paste starts to caramelize, reduce the heat to low and let the mixture simmer for 15 minutes. 2 Meanwhile, combine the basil, parsley, oregano, red pepper flakes, and remaining tablespoon of olive oil in a bowl. Season with salt and pepper. Set aside. 3 In a large pot of boiling salted water, cook pasta according to package directions. Drain and add to the tomato mixture. Toss to combine. Serve topped with Parmesan cheese and basil pesto.
5 – Crispy Potato Wedges
To make crispy potato wedges, cut potatoes into 1/4 inch thick slices. Place in a single layer on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with kosher salt and freshly ground black pepper. Bake at 400 degrees F for 20 minutes or until golden brown. Remove from oven and allow to cool slightly. Cut each wedge into 3 pieces. Serve warm. 6 – Roasted Garlic Butter Place whole heads of garlic on a baking sheet. Drizzle with olive oils and season with salt and pepper. Bake at 350 degrees F for 30 minutes or until soft. Allow to cool completely. Squeeze the softened cloves from the skins. Combine the roasted garlic, butter, and lemon juice in a blender or food processor. Blend until smooth. Season with additional salt and pepper if desired. Use immediately or refrigerate for up to 5 days.
6 – Braised Cabbage
Cabbage is a versatile vegetable that goes well with many different flavors. It can be used in soups, salads, stews, stir-fries, and even fried. To braise cabbage, place it in a saucepan with enough water to cover. Add 2 tablespoons of apple cider vinegar, 1 teaspoon of sugar, and 1 bay leaf. Bring to a boil, reduce the heat, and simmer for 10 minutes. Drain and serve hot. 7 – Baked Beans Boil two 15 ounce cans of beans black beans, navy beans, kidney beans in a large pot of water for about 45 minutes or until tender. Drain and set aside. In a medium bowl combine 1 cup of ketchup, 1 tablespoon of molasses, 1 tablespoon of mustard, 1/2 teaspoon of chili powder, 1/2 teaspoon paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix together thoroughly. Pour over beans and mix gently. Cover and let sit overnight. Uncover and bake at 375 degrees F for 30 minutes. Stir occasionally.
7 – Roasted Parsnips and Carrots
Roasting vegetables brings out their natural sweetness. Peel and cut into bite sized pieces. Place in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 400 degrees F for 20 minutes. Turn and roast for another 20 minutes. Remove from oven and toss with butter and parsley. Serve warm. 8 – Potato Salad Peel and cube potatoes. Boil in salted water until fork tender. Drain and cool slightly. Combine with celery, green onions, eggs, mayonnaise, dill pickle relish, and lemon juice. Season with salt and pepper. Chill for several hours.
8 – Green Beans with Bacon
Cut off the stem ends of the beans. Cut each bean lengthwise in half. Heat bacon fat in a skillet over medium heat. Add the beans and saute about 5 minutes, turning occasionally. Sprinkle with salt and pepper. 9 – Baked Cornbread Preheat oven to 350 degrees F. Butter a 9×13 inch pan. Mix together cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir in buttermilk, melted butter, eggs, and vanilla extract. Pour batter into prepared pan. Bake for 30 minutes or until golden brown. Cool completely. Spread with butter and honey. Slice and serve.
What side goes well with pork chops?
Sides are usually served after the main dish, but if you’re serving pork chops, potatoes are always a great side choice. Potatoes are easy to prepare and pair well with any type of meat. Try baking them along with the pork chops, or serve them alongside the pork chop dinner.
What is a good vegetable to serve with pork chops?
Potatoes, carrots, broccoli, cauliflower, green beans, peas, corn, cabbage, onions, mushrooms, peppers, tomatoes, zucchini, and eggplant are all excellent choices.
What sides to eat with pork chops?
Celery is a great accompaniment to pork chops. It adds a nice crunchy texture and flavor to the meat.
What vegetables go with pork chops?
Pork chops go well with applesauce. Applesauce is a delicious side dish for pork chops.
What goes with pork chops for dinner?
Pork chops go well served with apple sauce. Apple Sauce is a delicious side dish to pair with pork chops.
What sides are good with pork chops?
Pork chops go well with apple sauce. Apple sauce is a delicious side dish that pairs perfectly with pork chops.
What is a good side dish for dinner?
Side dishes are usually served after the main course. It is important to choose a side dish that complements the meal you are having. For instance, if you are having meatloaf, mashed potatoes would be a great choice. On the other hand, if you are having pasta, broccoli would be a perfect accompaniment.