Ingredients
2 ounces smoked Gouda cheese, shredded
4 slices bacon, cooked and crumbled
1/4 cup chopped fresh parsley
1/8 teaspoon ground black pepper
2 (2 1/4 inch thick) center-cut, bone-in pork chops
1 teaspoon olive oil
1/4 teaspoon salt
ground black pepper
Directions
1.Preheat an outdoor grill for medium heat.
2.In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
3.Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
4.Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!
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Pork Chops Paprikash
Ingredients
1 tablespoon olive oil
4 (4 ounce) boneless pork chops, 3/4-inch thick
2 large onions, thinly sliced
1 teaspoon paprika
1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
1/4 cup water
1/2 teaspoon ground black pepper
1/4 cup sour cream
Hot cooked egg noodles
Directions
1.Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet.
2.Reduce the heat to medium. Stir the onions and paprika in the skillet and cook until the onions are tender, stirring occasionally.
3.Stir the soup, water, black pepper and sour cream in the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook until the pork is cooked through. Serve the pork and sauce with the noodles.
1 tablespoon olive oil
4 (4 ounce) boneless pork chops, 3/4-inch thick
2 large onions, thinly sliced
1 teaspoon paprika
1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
1/4 cup water
1/2 teaspoon ground black pepper
1/4 cup sour cream
Hot cooked egg noodles
Directions
1.Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet.
2.Reduce the heat to medium. Stir the onions and paprika in the skillet and cook until the onions are tender, stirring occasionally.
3.Stir the soup, water, black pepper and sour cream in the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook until the pork is cooked through. Serve the pork and sauce with the noodles.
Pork Chops Over Rice
Ingredients
8 boneless pork chops, about 3/4-inch thick
1 tablespoon vegetable oil
1 cup uncooked long grain rice
1 (14.5 ounce) can chicken broth
1/2 cup water
1 small onion, chopped
1 (10 ounce) package frozen peas
1/2 teaspoon salt
1/2 teaspoon dried thyme
Directions
1.In a large skillet over medium heat, brown pork chops in oil; remove. Drain. Add the remaining ingredients to skillet. Place pork chops over the rice mixture.
2.Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
8 boneless pork chops, about 3/4-inch thick
1 tablespoon vegetable oil
1 cup uncooked long grain rice
1 (14.5 ounce) can chicken broth
1/2 cup water
1 small onion, chopped
1 (10 ounce) package frozen peas
1/2 teaspoon salt
1/2 teaspoon dried thyme
Directions
1.In a large skillet over medium heat, brown pork chops in oil; remove. Drain. Add the remaining ingredients to skillet. Place pork chops over the rice mixture.
2.Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
Pork Chops O'Brien with Creamy Gravy
Ingredients
6 pork chops
1/2 teaspoon seasoned salt, or to taste
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1/2 teaspoon rubbed sage, or to taste
2 (15 ounce) cans green beans, drained
2 cups frozen O'Brien potatoes mix
Directions
1.Season the pork chops with seasoned salt on both sides. Heat a large, nonstick skillet over medium-high heat, and grease with cooking spray. Cook the pork chops until golden brown on both sides, 6 to 8 minutes. Remove from the skillet and set aside.
2.Stir the cream of celery soup, cream of mushroom soup, sour cream, and sage together in the skillet until combined. Stir in the green beans and O'Brien potatoes, then place the pork chops on top of the vegetables. Bring to a simmer, then reduce heat to medium-low, cover, and cook until the pork chops are no longer pink in the center, 15 to 20 minutes.
6 pork chops
1/2 teaspoon seasoned salt, or to taste
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1/2 teaspoon rubbed sage, or to taste
2 (15 ounce) cans green beans, drained
2 cups frozen O'Brien potatoes mix
Directions
1.Season the pork chops with seasoned salt on both sides. Heat a large, nonstick skillet over medium-high heat, and grease with cooking spray. Cook the pork chops until golden brown on both sides, 6 to 8 minutes. Remove from the skillet and set aside.
2.Stir the cream of celery soup, cream of mushroom soup, sour cream, and sage together in the skillet until combined. Stir in the green beans and O'Brien potatoes, then place the pork chops on top of the vegetables. Bring to a simmer, then reduce heat to medium-low, cover, and cook until the pork chops are no longer pink in the center, 15 to 20 minutes.
Pork Chops O'Brien
Ingredients
6 pork loin chops, 1/2 inch thick
1 tablespoon cooking oil
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1/2 cup milk
1/2 cup sour cream
1/4 teaspoon pepper
1 cup shredded Cheddar cheese, divided
1 (2.8 ounce) can French-fried onions, divided
1 (24 ounce) package frozen O'Brien hash brown potatoes, thawed
1/2 teaspoon seasoned salt
Directions
1.In a skillet over medium-high heat, brown pork chops in oil; set aside. Combine the soup, milk, sour cream, pepper, 1/2 cu cheese and 1/2 cup onions; fold in potatoes. Spread in a greased 13-in. x 9-in. x 2-in. baking dish. Arrange chops on top; sprinkle with salt. Cover and bake at 350 degrees F for 40-45 minutes or until pork is tender. Uncover; sprinkle with remaining cheese and onions. Return to the oven for 5-10 minutes or until cheese melts.
6 pork loin chops, 1/2 inch thick
1 tablespoon cooking oil
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1/2 cup milk
1/2 cup sour cream
1/4 teaspoon pepper
1 cup shredded Cheddar cheese, divided
1 (2.8 ounce) can French-fried onions, divided
1 (24 ounce) package frozen O'Brien hash brown potatoes, thawed
1/2 teaspoon seasoned salt
Directions
1.In a skillet over medium-high heat, brown pork chops in oil; set aside. Combine the soup, milk, sour cream, pepper, 1/2 cu cheese and 1/2 cup onions; fold in potatoes. Spread in a greased 13-in. x 9-in. x 2-in. baking dish. Arrange chops on top; sprinkle with salt. Cover and bake at 350 degrees F for 40-45 minutes or until pork is tender. Uncover; sprinkle with remaining cheese and onions. Return to the oven for 5-10 minutes or until cheese melts.
Pork Chops 'n' Pierogies
Ingredients
8 frozen potato and onion pierogies
2 (3/4 inch) thick bone-in pork loin chops
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 tablespoons butter, divided
1 medium sweet onion, sliced and separated into rings
1 Golden Delicious apple, cut into 1/4 inch slices
1/4 cup sugar
1/4 cup cider vinegar
Directions
1.Cook pierogies according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm.
2.In the same skillet, saute onion in remaining butter for 3 minutes. Add apple; saute until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogies. Add pork chops and pierogies to skillet; stir to coat.
8 frozen potato and onion pierogies
2 (3/4 inch) thick bone-in pork loin chops
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 tablespoons butter, divided
1 medium sweet onion, sliced and separated into rings
1 Golden Delicious apple, cut into 1/4 inch slices
1/4 cup sugar
1/4 cup cider vinegar
Directions
1.Cook pierogies according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm.
2.In the same skillet, saute onion in remaining butter for 3 minutes. Add apple; saute until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogies. Add pork chops and pierogies to skillet; stir to coat.
Pork Chops in Spicy Orange Sesame Glaze
Ingredients
1 tablespoon olive oil
4 (5 ounce) bone-in pork chops, 3/4-inch thick
1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
1 tablespoon peeled grated fresh ginger root
1/4 teaspoon crushed red pepper flakes
1/4 cup orange marmalade
2 tablespoons sesame oil
Hot cooked rice
Directions
1.Heat the olive oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet.
2.Stir the soup, ginger root, red pepper, marmalade and sesame oil in the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook until the pork is cooked through. Serve the pork and sauce with the rice.
1 tablespoon olive oil
4 (5 ounce) bone-in pork chops, 3/4-inch thick
1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
1 tablespoon peeled grated fresh ginger root
1/4 teaspoon crushed red pepper flakes
1/4 cup orange marmalade
2 tablespoons sesame oil
Hot cooked rice
Directions
1.Heat the olive oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet.
2.Stir the soup, ginger root, red pepper, marmalade and sesame oil in the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook until the pork is cooked through. Serve the pork and sauce with the rice.
Pork Chops in Red Sauce
Ingredients
4 center cut pork chops
1 onion, sliced
1 to taste salt and pepper to taste
1 cube beef bouillon
1/2 cup hot water
1 (10.75 ounce) can condensed tomato soup
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Heat a large lightly oiled skillet over medium-high heat. Brown pork chops on both sides.
3.Place pork chops in a casserole dish and cover with sliced onions. Dissolve bouillon cube in hot water and mix with tomato soup. Pour soup mixture over pork chops.
4.Cover casserole and bake in preheated oven for 1 hour.
4 center cut pork chops
1 onion, sliced
1 to taste salt and pepper to taste
1 cube beef bouillon
1/2 cup hot water
1 (10.75 ounce) can condensed tomato soup
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Heat a large lightly oiled skillet over medium-high heat. Brown pork chops on both sides.
3.Place pork chops in a casserole dish and cover with sliced onions. Dissolve bouillon cube in hot water and mix with tomato soup. Pour soup mixture over pork chops.
4.Cover casserole and bake in preheated oven for 1 hour.
Pork Chops in Beer
Ingredients
2 cups ketchup
1 (12 fluid ounce) can or bottle beer
3/4 cup packed brown sugar
8 pork chops
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a medium bowl, combine the ketchup, brown sugar and beer. Mix well and pour into a 9x13 inch baking dish. Place the pork chops over this mixture in the dish.
3.Bake, uncovered, at 350 degrees F (175 degrees C) for 1 hour, or internal pork temperature reaches 160 degrees F (175 degrees C). (Note: Place foil over pork chops if they start to brown too quickly.)
2 cups ketchup
1 (12 fluid ounce) can or bottle beer
3/4 cup packed brown sugar
8 pork chops
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a medium bowl, combine the ketchup, brown sugar and beer. Mix well and pour into a 9x13 inch baking dish. Place the pork chops over this mixture in the dish.
3.Bake, uncovered, at 350 degrees F (175 degrees C) for 1 hour, or internal pork temperature reaches 160 degrees F (175 degrees C). (Note: Place foil over pork chops if they start to brown too quickly.)
Pork Chops German Style
Ingredients
4 center cut pork chops
1/2 cup prepared mustard
1/4 cup all-purpose flour
3 tablespoons vegetable oil
1 (10.5 ounce) can condensed chicken and rice soup
Directions
1.Prepare the pork chops by coating both sides of each one with mustard. Dredge the coated chops in flour. Heat the oil in a large skillet over medium-high heat. Place pork chops into the hot oil, and cook until browned on both sides. Remove from pan, and discard any excess oil in the pan.
2.Return the chops to the pan, and reduce heat to low. Pour undiluted soup over the chops, making sure to put an ample amount of rice on each one. Cover, and cook on low for 30 minutes, or until pork is no longer pink, and the juices run clear. Baste the chops occasionally, and add water if necessary.
4 center cut pork chops
1/2 cup prepared mustard
1/4 cup all-purpose flour
3 tablespoons vegetable oil
1 (10.5 ounce) can condensed chicken and rice soup
Directions
1.Prepare the pork chops by coating both sides of each one with mustard. Dredge the coated chops in flour. Heat the oil in a large skillet over medium-high heat. Place pork chops into the hot oil, and cook until browned on both sides. Remove from pan, and discard any excess oil in the pan.
2.Return the chops to the pan, and reduce heat to low. Pour undiluted soup over the chops, making sure to put an ample amount of rice on each one. Cover, and cook on low for 30 minutes, or until pork is no longer pink, and the juices run clear. Baste the chops occasionally, and add water if necessary.
Pork Chops for the Slow Cooker
Ingredients
6 boneless pork chops
1/4 cup brown sugar
1 teaspoon ground ginger
1/2 cup soy sauce
1/4 cup ketchup
2 cloves garlic, crushed
salt and pepper to taste
Directions
1.Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
2.Cook on Low setting for 6 hours, until internal temperature of pork has reached 160 degrees F (70 degrees C).
6 boneless pork chops
1/4 cup brown sugar
1 teaspoon ground ginger
1/2 cup soy sauce
1/4 cup ketchup
2 cloves garlic, crushed
salt and pepper to taste
Directions
1.Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
2.Cook on Low setting for 6 hours, until internal temperature of pork has reached 160 degrees F (70 degrees C).
Pork Chops Deluxe
Ingredients
6 boneless pork chops, trimmed
2 tablespoons water
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.75 ounce) can condensed golden mushroom soup, undiluted
1/3 cup chopped onion
2 teaspoons Dijon mustard
1 pound fresh mushrooms, sliced
1/4 teaspoon salt
3 cups hot cooked rice
2 tablespoons minced fresh parsley
Directions
1.Coat skillet with nonstick cooking spray; brown pork chops on both sides. Remove and set aside. Add water, scraping bottom of the skillet to loosen any browned bits. Drain tomatoes, reserving juice; set tomatoes aside. Add juice, soup, onion, mustard, mushrooms and salt if desired to skillet; mix well. Return chops to skillet. Cover and simmer for 30 minutes or until pork is tender. Stir in tomatoes; heat through. Combine rice and parsley. Serve the pork chops and sauce over rice.
6 boneless pork chops, trimmed
2 tablespoons water
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.75 ounce) can condensed golden mushroom soup, undiluted
1/3 cup chopped onion
2 teaspoons Dijon mustard
1 pound fresh mushrooms, sliced
1/4 teaspoon salt
3 cups hot cooked rice
2 tablespoons minced fresh parsley
Directions
1.Coat skillet with nonstick cooking spray; brown pork chops on both sides. Remove and set aside. Add water, scraping bottom of the skillet to loosen any browned bits. Drain tomatoes, reserving juice; set tomatoes aside. Add juice, soup, onion, mustard, mushrooms and salt if desired to skillet; mix well. Return chops to skillet. Cover and simmer for 30 minutes or until pork is tender. Stir in tomatoes; heat through. Combine rice and parsley. Serve the pork chops and sauce over rice.
Pork Chops Capri
Ingredients
2 tablespoons vegetable oil
4 lean boneless pork chops
1 1/2 teaspoons rosemary
1/4 teaspoon garlic powder
1/2 cup water
2 tablespoons white wine vinegar
1 teaspoon sugar
1 bay leaf
2 (11.5 ounce) cans tomato juice
1 1/2 tablespoons hot pepper sauce
salt and pepper to taste
2 (14.5 ounce) cans cut green beans, drained
1 (4 ounce) jar sliced mushrooms, drained
Directions
1.Heat the oil in a large skillet over medium heat, and brown the pork chops on both sides. Season with rosemary and garlic powder. In a bowl, mix the water, vinegar, sugar, and bay leaf. Pour over the pork chops. Reduce heat to low, cover, and cook 10 minutes.
2.Pour the tomato juice into the skillet, and mix in the hot pepper sauce. Season pork chops with salt and pepper. Cover, and continue cooking pork 35 minutes, to an internal temperature of 160 degrees F (70 degrees C).
3.Remove the bay leaf from the skillet. Stir the green beans and mushrooms into the tomato juice mixture, and cook until heated through. Top pork chops with green beans and mushrooms, and cover with the tomato juice mixture to serve.
2 tablespoons vegetable oil
4 lean boneless pork chops
1 1/2 teaspoons rosemary
1/4 teaspoon garlic powder
1/2 cup water
2 tablespoons white wine vinegar
1 teaspoon sugar
1 bay leaf
2 (11.5 ounce) cans tomato juice
1 1/2 tablespoons hot pepper sauce
salt and pepper to taste
2 (14.5 ounce) cans cut green beans, drained
1 (4 ounce) jar sliced mushrooms, drained
Directions
1.Heat the oil in a large skillet over medium heat, and brown the pork chops on both sides. Season with rosemary and garlic powder. In a bowl, mix the water, vinegar, sugar, and bay leaf. Pour over the pork chops. Reduce heat to low, cover, and cook 10 minutes.
2.Pour the tomato juice into the skillet, and mix in the hot pepper sauce. Season pork chops with salt and pepper. Cover, and continue cooking pork 35 minutes, to an internal temperature of 160 degrees F (70 degrees C).
3.Remove the bay leaf from the skillet. Stir the green beans and mushrooms into the tomato juice mixture, and cook until heated through. Top pork chops with green beans and mushrooms, and cover with the tomato juice mixture to serve.
Pork Chops and Scalloped Potatoes
Ingredients
3 tablespoons butter, divided
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
3 tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth
6 pork chops
6 cups thinly sliced potatoes
1 dash paprika
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In sauce pan melt 1 tablespoon butter over medium heat. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside.
3.In skillet brown pork chops in 1 tablespoon butter. Grease a cooking dish with the remaining tablespoon butter and layer potatoes. Pour mixture over potatoes and place browned chops on top. Sprinkle paprika on top.
4.Cover and bake for 1 hour. Uncover and bake for an additional 30 minutes.
3 tablespoons butter, divided
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
3 tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth
6 pork chops
6 cups thinly sliced potatoes
1 dash paprika
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In sauce pan melt 1 tablespoon butter over medium heat. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside.
3.In skillet brown pork chops in 1 tablespoon butter. Grease a cooking dish with the remaining tablespoon butter and layer potatoes. Pour mixture over potatoes and place browned chops on top. Sprinkle paprika on top.
4.Cover and bake for 1 hour. Uncover and bake for an additional 30 minutes.
Pork Chops and Sauerkraut
Ingredients
2 tablespoons vegetable oil
4 (3/4 inch) thick pork chops
2 cloves garlic, minced
1 onion, thinly sliced
16 ounces sauerkraut
1 teaspoon caraway seed
2 tablespoons apple juice
salt and pepper to taste
Directions
1.Heat oil in a large skillet over medium heat. Brown chops on all sides and remove from pan.
2.Add the garlic, onion, sauerkraut, caraway seed, apple juice, and salt and pepper to taste to the hot skillet. Saute for 3 to 4 minutes. Lay browned pork chops on top of sauerkraut mixture, cover, reduce heat to low and cook for 20 minutes, stirring occasionally.
2 tablespoons vegetable oil
4 (3/4 inch) thick pork chops
2 cloves garlic, minced
1 onion, thinly sliced
16 ounces sauerkraut
1 teaspoon caraway seed
2 tablespoons apple juice
salt and pepper to taste
Directions
1.Heat oil in a large skillet over medium heat. Brown chops on all sides and remove from pan.
2.Add the garlic, onion, sauerkraut, caraway seed, apple juice, and salt and pepper to taste to the hot skillet. Saute for 3 to 4 minutes. Lay browned pork chops on top of sauerkraut mixture, cover, reduce heat to low and cook for 20 minutes, stirring occasionally.
Pork Chops and Mustard Onion Gravy
Ingredients
4 boneless pork chops, 3/4-inch thick
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 large onion, sliced
1 (10.5 ounce) can Campbell's® Golden Pork Gravy
1 tablespoon spicy-brown mustard
4 cups hot mashed potatoes
Directions
1.Coat the pork with the flour.
2.Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
3.Add the onion to the skillet and cook for 10 minutes or until the pork is cooked through and the onion is tender. Stir in the gravy and mustard and cook until the mixture is hot and bubbling. Serve the pork and sauce with the potatoes.
4 boneless pork chops, 3/4-inch thick
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 large onion, sliced
1 (10.5 ounce) can Campbell's® Golden Pork Gravy
1 tablespoon spicy-brown mustard
4 cups hot mashed potatoes
Directions
1.Coat the pork with the flour.
2.Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
3.Add the onion to the skillet and cook for 10 minutes or until the pork is cooked through and the onion is tender. Stir in the gravy and mustard and cook until the mixture is hot and bubbling. Serve the pork and sauce with the potatoes.
Pork Chops and Kraut
Ingredients
4 bone-in pork loin chops, 1 inch thick
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 small onion, sliced and separated into rings
1 garlic clove, minced
1 (14 ounce) can sauerkraut, rinsed and well drained
1/4 cup chicken broth
1/2 teaspoon caraway seeds
1/2 teaspoon paprika
3 tablespoons all-purpose flour
1/2 cup sour cream
Directions
1.Sprinkle pork chops with salt and pepper. In a large skillet, brown chops on both sides in oil. Add onion and garlic. Combine the sauerkraut, broth, caraway and paprika; spoon over chops. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a meat thermometer reads 160 degrees F.
2.Remove pork and keep warm. Sprinkle flour over sauerkraut; cook and stir for 2 minutes. Remove from the heat; stir in sour cream. Serve with pork
4 bone-in pork loin chops, 1 inch thick
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 small onion, sliced and separated into rings
1 garlic clove, minced
1 (14 ounce) can sauerkraut, rinsed and well drained
1/4 cup chicken broth
1/2 teaspoon caraway seeds
1/2 teaspoon paprika
3 tablespoons all-purpose flour
1/2 cup sour cream
Directions
1.Sprinkle pork chops with salt and pepper. In a large skillet, brown chops on both sides in oil. Add onion and garlic. Combine the sauerkraut, broth, caraway and paprika; spoon over chops. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a meat thermometer reads 160 degrees F.
2.Remove pork and keep warm. Sprinkle flour over sauerkraut; cook and stir for 2 minutes. Remove from the heat; stir in sour cream. Serve with pork
Pork Chops and French Onion Rice
Ingredients
1 tablespoon vegetable oil
6 bone-in pork chops
1 (10.5 ounce) can Campbell's® Condensed French Onion Soup
1/2 cup water
ground black pepper
1 stalk celery, chopped
1/4 teaspoon dried thyme
1/2 cup uncooked regular long-grain white rice
Directions
1.Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Pour off any fat.
2.Stir the soup, water, black pepper, celery, thyme and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the pork is cooked through and the rice is tender, stirring the rice occasionally.
1 tablespoon vegetable oil
6 bone-in pork chops
1 (10.5 ounce) can Campbell's® Condensed French Onion Soup
1/2 cup water
ground black pepper
1 stalk celery, chopped
1/4 teaspoon dried thyme
1/2 cup uncooked regular long-grain white rice
Directions
1.Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Pour off any fat.
2.Stir the soup, water, black pepper, celery, thyme and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the pork is cooked through and the rice is tender, stirring the rice occasionally.
Pork Chops and Dirty Rice
Ingredients
2 tablespoons cooking oil
4 (6 ounce) pork chops
1 (1 ounce) package dry onion soup mix
3 cups water
1 cup uncooked white rice
Directions
1.Preheat an oven to 375 degrees F (190 degrees C).
2.Heat the oil in a large skillet over medium heat; brown the pork chops on both sides. Remove the pork chops from the skillet, reserving the drippings in the skillet; add the onion soup mix and the water to the drippings; cook and stir until hot.
3.Spread the rice evenly into the bottom of a 2 quart casserole dish. Lay the pork chops atop the rice. Pour the mixture from the skillet over the pork chops and rice; cover.
4.Place covered dish in preheated oven and bake 45 minutes. Remove cover and bake until the pork is no longer pink in the center, another 15 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
2 tablespoons cooking oil
4 (6 ounce) pork chops
1 (1 ounce) package dry onion soup mix
3 cups water
1 cup uncooked white rice
Directions
1.Preheat an oven to 375 degrees F (190 degrees C).
2.Heat the oil in a large skillet over medium heat; brown the pork chops on both sides. Remove the pork chops from the skillet, reserving the drippings in the skillet; add the onion soup mix and the water to the drippings; cook and stir until hot.
3.Spread the rice evenly into the bottom of a 2 quart casserole dish. Lay the pork chops atop the rice. Pour the mixture from the skillet over the pork chops and rice; cover.
4.Place covered dish in preheated oven and bake 45 minutes. Remove cover and bake until the pork is no longer pink in the center, another 15 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Pork Chops and Cheesy Scalloped Potatoes
Ingredients
4 pork chops
salt and ground black pepper to taste
3 pounds red potatoes, scrubbed and sliced, divided
1 onion, sliced, divided
1/4 cup all-purpose flour, divided
1 (16 ounce) jar cheese sauce (such as Ragu® Double Cheddar)
3/4 cup milk
Directions
1.Place pork chops into a slow cooker; sprinkle with salt and pepper. Layer 1/4 of the sliced potatoes over the pork chops, followed by 1/4 of the onion slices. Sprinkle the onion with 1 tablespoon flour and season with salt and pepper. Repeat the layers of potatoes, onions, 1 tablespoon of flour, and a sprinkle of salt and pepper three more times.
2.Mix the cheese sauce with milk until smooth and pour over the potatoes. Set the slow cooker to High and cook for 6 hours.
4 pork chops
salt and ground black pepper to taste
3 pounds red potatoes, scrubbed and sliced, divided
1 onion, sliced, divided
1/4 cup all-purpose flour, divided
1 (16 ounce) jar cheese sauce (such as Ragu® Double Cheddar)
3/4 cup milk
Directions
1.Place pork chops into a slow cooker; sprinkle with salt and pepper. Layer 1/4 of the sliced potatoes over the pork chops, followed by 1/4 of the onion slices. Sprinkle the onion with 1 tablespoon flour and season with salt and pepper. Repeat the layers of potatoes, onions, 1 tablespoon of flour, and a sprinkle of salt and pepper three more times.
2.Mix the cheese sauce with milk until smooth and pour over the potatoes. Set the slow cooker to High and cook for 6 hours.
Pork Chops and Beans
Ingredients
4 (1/2-inch thick) pork loin chops
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 medium onions, chopped
2 garlic cloves, minced
1/4 cup chili sauce
1 1/2 teaspoons brown sugar
1 teaspoon prepared mustard
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can lima beans, drained and rinsed
Directions
1.Sprinkle pork chops with salt if desired and pepper. In a skillet, brown chops in oil; transfer chops to a slow cooker. Reserve 1 tablespoon drippings in the skillet; saute onions and garlic until tender. Stir in chili sauce, brown sugar and mustard. Pour over chops. Cover and cook on low for 7-8 hours. Stir in beans. Cover and cook 1 to 1-1/2 hours longer or until meat juices run clear and beans are heated through.
4 (1/2-inch thick) pork loin chops
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 medium onions, chopped
2 garlic cloves, minced
1/4 cup chili sauce
1 1/2 teaspoons brown sugar
1 teaspoon prepared mustard
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can lima beans, drained and rinsed
Directions
1.Sprinkle pork chops with salt if desired and pepper. In a skillet, brown chops in oil; transfer chops to a slow cooker. Reserve 1 tablespoon drippings in the skillet; saute onions and garlic until tender. Stir in chili sauce, brown sugar and mustard. Pour over chops. Cover and cook on low for 7-8 hours. Stir in beans. Cover and cook 1 to 1-1/2 hours longer or until meat juices run clear and beans are heated through.
Pork Chops and Arrowhead Mills Organic Savory Herb Stuffing Mix
Ingredients
1/4 cup Spectrum Organic Frantoio Extra Virgin Olive Oil
4 boneless pork chops, about 1 inch thick
1 1/2 tablespoons orange blossom honey
1 1/2 tablespoons good sherry vinegar
1/2 cup pomegranate seeds
1 packet Arrowhead Mills Organic Savory Herb Stuffing Mix
Hain Pure Foods Iodized Sea Salt to taste
Ground black pepper to taste
Directions
1.Heat 1 tablespoon of Spectrum Organic Frantoio Extra Virgin Olive Oil in a skillet over a medium high heat until sizzling. Season pork chop with Hain Pure Foods Iodized Sea Salt and pepper and saute the chops until cooked and golden about 7 minutes, turn once.
2.Transfer chops to a plate and keep warm. In a small bowl, whisk the honey, vinegar and remaining Spectrum Organic Frantoio Extra Virgin Olive Oil; season with Hain Pure Foods Iodized Sea Salt and pepper and stir in pomegranate seeds.
3.Prepare Arrowhead Mills Organic Savory Herb Stuffing Mix according to package instructions and spoon onto large warm dinner plates, place a chop on each, scatter over a few pomegranate seeds and dress with warm vinaigrette, serve immediately.
1/4 cup Spectrum Organic Frantoio Extra Virgin Olive Oil
4 boneless pork chops, about 1 inch thick
1 1/2 tablespoons orange blossom honey
1 1/2 tablespoons good sherry vinegar
1/2 cup pomegranate seeds
1 packet Arrowhead Mills Organic Savory Herb Stuffing Mix
Hain Pure Foods Iodized Sea Salt to taste
Ground black pepper to taste
Directions
1.Heat 1 tablespoon of Spectrum Organic Frantoio Extra Virgin Olive Oil in a skillet over a medium high heat until sizzling. Season pork chop with Hain Pure Foods Iodized Sea Salt and pepper and saute the chops until cooked and golden about 7 minutes, turn once.
2.Transfer chops to a plate and keep warm. In a small bowl, whisk the honey, vinegar and remaining Spectrum Organic Frantoio Extra Virgin Olive Oil; season with Hain Pure Foods Iodized Sea Salt and pepper and stir in pomegranate seeds.
3.Prepare Arrowhead Mills Organic Savory Herb Stuffing Mix according to package instructions and spoon onto large warm dinner plates, place a chop on each, scatter over a few pomegranate seeds and dress with warm vinaigrette, serve immediately.
Pork Chops a la Slow Cooker
Ingredients
1/2 cup all-purpose flour
1 teaspoon dry mustard
1 teaspoon seasoning salt
4 thick cut pork chops
2 tablespoons olive oil
1 (10.5 ounce) can condensed chicken with rice soup
Directions
1.In a pie plate or shallow dish, mix flour, dry mustard, and seasoned salt. Trim fat from pork chops.
2.Heat oil in a skillet over medium heat. Dredge chops in flour mixture, then place them in the skillet, and brown both sides.
3.Place in chops into a slow cooker, and pour the chicken and rice soup over them. Cover, and cook on Low about 8 hours.
1/2 cup all-purpose flour
1 teaspoon dry mustard
1 teaspoon seasoning salt
4 thick cut pork chops
2 tablespoons olive oil
1 (10.5 ounce) can condensed chicken with rice soup
Directions
1.In a pie plate or shallow dish, mix flour, dry mustard, and seasoned salt. Trim fat from pork chops.
2.Heat oil in a skillet over medium heat. Dredge chops in flour mixture, then place them in the skillet, and brown both sides.
3.Place in chops into a slow cooker, and pour the chicken and rice soup over them. Cover, and cook on Low about 8 hours.
Pork Chops & Stuffing Bake
Ingredients
4 cups Pepperidge Farm® Corn Bread Stuffing
1 1/4 cups water
4 tablespoons butter
6 boneless pork chops, 3/4-inch thick
1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup (regular or 98% Fat Free)
1/3 cup milk
1/2 cup shredded Cheddar cheese
Directions
1.Prepare stuffing using water and butter according to package directions.
2.Spoon stuffing across center of 13 x 9 x 2-inch shallow baking dish. Place chops on each side of stuffing.
3.Stir soup and milk in bowl. Pour over chops. Cover.
4.Bake at 400 degrees F for 30 minutes or until done. Sprinkle with cheese.
4 cups Pepperidge Farm® Corn Bread Stuffing
1 1/4 cups water
4 tablespoons butter
6 boneless pork chops, 3/4-inch thick
1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup (regular or 98% Fat Free)
1/3 cup milk
1/2 cup shredded Cheddar cheese
Directions
1.Prepare stuffing using water and butter according to package directions.
2.Spoon stuffing across center of 13 x 9 x 2-inch shallow baking dish. Place chops on each side of stuffing.
3.Stir soup and milk in bowl. Pour over chops. Cover.
4.Bake at 400 degrees F for 30 minutes or until done. Sprinkle with cheese.
Pork Chop Soup
Ingredients
2 (8 ounce) bone-in pork chops
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder
1 bay leaf
3 cups chicken broth
2 cups water
2 tablespoons soy sauce
1/4 cup flour
3 potatoes, cut into small chunks
1 cup chopped broccoli
1 carrot, diced
1 onion, diced
2 stalks celery, diced
Directions
1.Place pork chops, paprika, oregano, garlic powder, salt, pepper, chili powder, bay leaf, chicken broth, water, and soy sauce in a large stock pot. Bring to a boil, uncovered, then reduce heat to medium low and let simmer for 1 hour. Remove the pork chops and set aside to cool.
2.Whisk 3/4 cup of the cooking liquid with the flour; set aside. When the pork chops are cool remove and discard any bones or fat. Chop or shred the meat into bite size pieces.
3.Add the potato, broccoli, carrot, onion, celery, and cooked pork back to the pot. Bring the mixture to a boil, stir in the flour mixture. Reduce heat and simmer for 1 hour. Remove the bay leaf and gently mash the potatoes before serving.
2 (8 ounce) bone-in pork chops
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder
1 bay leaf
3 cups chicken broth
2 cups water
2 tablespoons soy sauce
1/4 cup flour
3 potatoes, cut into small chunks
1 cup chopped broccoli
1 carrot, diced
1 onion, diced
2 stalks celery, diced
Directions
1.Place pork chops, paprika, oregano, garlic powder, salt, pepper, chili powder, bay leaf, chicken broth, water, and soy sauce in a large stock pot. Bring to a boil, uncovered, then reduce heat to medium low and let simmer for 1 hour. Remove the pork chops and set aside to cool.
2.Whisk 3/4 cup of the cooking liquid with the flour; set aside. When the pork chops are cool remove and discard any bones or fat. Chop or shred the meat into bite size pieces.
3.Add the potato, broccoli, carrot, onion, celery, and cooked pork back to the pot. Bring the mixture to a boil, stir in the flour mixture. Reduce heat and simmer for 1 hour. Remove the bay leaf and gently mash the potatoes before serving.
Pork Chop Skillet Dinner
Ingredients
1 tablespoon olive oil or vegetable oil
4 bone-in pork chops, 3/4-inch thick
1 medium onion, chopped
1 cup uncooked regular long-grain white rice
1 (10.75 ounce) can Campbell's® Condensed Chicken Broth
1 cup orange juice
3 tablespoons chopped fresh parsley
4 orange slices
Directions
1.Heat oil in skillet. Add chops and cook until browned.
2.Add onion and rice and cook until rice is browned. Stir in broth, orange juice and 2 tablespoons parsley. Heat to a boil. Cover and cook over low heat 20 minutes or until done.
3.Top with orange slices and sprinkle with remaining parsley.
1 tablespoon olive oil or vegetable oil
4 bone-in pork chops, 3/4-inch thick
1 medium onion, chopped
1 cup uncooked regular long-grain white rice
1 (10.75 ounce) can Campbell's® Condensed Chicken Broth
1 cup orange juice
3 tablespoons chopped fresh parsley
4 orange slices
Directions
1.Heat oil in skillet. Add chops and cook until browned.
2.Add onion and rice and cook until rice is browned. Stir in broth, orange juice and 2 tablespoons parsley. Heat to a boil. Cover and cook over low heat 20 minutes or until done.
3.Top with orange slices and sprinkle with remaining parsley.
Pork Chop Potato Casserole
Ingredients
8 pork chops (1/2 inch thick)
1 teaspoon seasoned salt
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of celery soup, undiluted
2/3 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 (26 ounce) package frozen shredded hash brown potatoes
1 cup shredded Cheddar cheese, divided
1 (2.8 ounce) can French-fried onions, divided
Directions
1.Sprinkle pork chops with seasoned salt. In a skillet, brown chops on both sides in oil.
2.In a large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 3/4 cup cheese and half of the onions. Spread into a greased 13-in. x 9-in. x 2-in. baking dish. Arrange pork chops on top. Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with the remaining cheese and onions. Bake, uncovered, 5-10 minutes longer or until potatoes are tender, cheese is melted and meat juices run clear.
8 pork chops (1/2 inch thick)
1 teaspoon seasoned salt
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of celery soup, undiluted
2/3 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 (26 ounce) package frozen shredded hash brown potatoes
1 cup shredded Cheddar cheese, divided
1 (2.8 ounce) can French-fried onions, divided
Directions
1.Sprinkle pork chops with seasoned salt. In a skillet, brown chops on both sides in oil.
2.In a large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 3/4 cup cheese and half of the onions. Spread into a greased 13-in. x 9-in. x 2-in. baking dish. Arrange pork chops on top. Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with the remaining cheese and onions. Bake, uncovered, 5-10 minutes longer or until potatoes are tender, cheese is melted and meat juices run clear.
Pork Chop 'n' Kraut Dinner
Ingredients
6 (1/2-inch thick) bone-in pork chops
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 (14 ounce) cans Bavarian sauerkraut, drained
2 tablespoons brown sugar
6 medium potatoes, peeled
1 1/2 cups water
Directions
1.In a pressure cooker, cook pork chops in oil until lightly browned on each side; drain. Remove chops; sprinkle with salt and pepper. Add sauerkraut to cooker; sprinkle with brown sugar. place pork chops and potatoes over sauerkraut; add water.
2.Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced
6 (1/2-inch thick) bone-in pork chops
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 (14 ounce) cans Bavarian sauerkraut, drained
2 tablespoons brown sugar
6 medium potatoes, peeled
1 1/2 cups water
Directions
1.In a pressure cooker, cook pork chops in oil until lightly browned on each side; drain. Remove chops; sprinkle with salt and pepper. Add sauerkraut to cooker; sprinkle with brown sugar. place pork chops and potatoes over sauerkraut; add water.
2.Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced
Pork Chop Dinner
Ingredients
6 pork loin chops (3/4 inch thick), trimmed
1 tablespoon vegetable oil
1 large onion, sliced
1 medium green pepper, chopped
1 (4 ounce) can mushroom stems and pieces, drained
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1 1/2 teaspoons cider vinegar
1/2 teaspoon salt
Hot cooked rice
Directions
1.In a skillet, brown pork chops on both sides in oil; drain. Place chops in a slow cooker. Add the onion, green pepper and mushrooms. In a bowl, combine the tomato sauce, brown sugar, Worcestershire sauce, vinegar and salt. Pour over meat and vegetables. Cover and cook on low for 4-5 hours or until meat is tender. Serve with rice if desired.
6 pork loin chops (3/4 inch thick), trimmed
1 tablespoon vegetable oil
1 large onion, sliced
1 medium green pepper, chopped
1 (4 ounce) can mushroom stems and pieces, drained
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1 1/2 teaspoons cider vinegar
1/2 teaspoon salt
Hot cooked rice
Directions
1.In a skillet, brown pork chops on both sides in oil; drain. Place chops in a slow cooker. Add the onion, green pepper and mushrooms. In a bowl, combine the tomato sauce, brown sugar, Worcestershire sauce, vinegar and salt. Pour over meat and vegetables. Cover and cook on low for 4-5 hours or until meat is tender. Serve with rice if desired.
Pork Chop Casserole
Ingredients
4 boneless pork loin chops, 3/4-inch thick
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper
2 large potatoes, peeled and sliced 1/4 inch thick
1 medium onion, chopped
1 tablespoon all-purpose flour
3 tablespoons reduced fat margarine
1 tablespoon chopped green pepper
Directions
1.Sprinkle pork chops with Italian seasoning and pepper. Arrange in the center of a 13-in. x 9-in. x 2-in. baking dish that has been coated with nonstick cooking spray. Combine potatoes, onion and flour; place around chops. Dot with margarine; sprinkle with green pepper. Cover and bake at 325 degrees F for 55 minutes. Uncover and bake 10-15 minutes longer or until potatoes are tender and meat juices run clear.
4 boneless pork loin chops, 3/4-inch thick
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper
2 large potatoes, peeled and sliced 1/4 inch thick
1 medium onion, chopped
1 tablespoon all-purpose flour
3 tablespoons reduced fat margarine
1 tablespoon chopped green pepper
Directions
1.Sprinkle pork chops with Italian seasoning and pepper. Arrange in the center of a 13-in. x 9-in. x 2-in. baking dish that has been coated with nonstick cooking spray. Combine potatoes, onion and flour; place around chops. Dot with margarine; sprinkle with green pepper. Cover and bake at 325 degrees F for 55 minutes. Uncover and bake 10-15 minutes longer or until potatoes are tender and meat juices run clear.
Pork Chop and Roasted Red Pepper Bake
Ingredients
1 cup all-purpose flour
1 cup seasoned bread crumbs
2 eggs
1 tablespoon water
6 (6 ounce) center-cut pork loin chops, about 1 inch thick
1/2 cup vegetable oil
1 (7 ounce) jar roasted red bell peppers, drained and sliced
4 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup sliced fresh mushrooms
1/2 cup lemon juice
salt and freshly ground black pepper
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Line a baking pan with foil or coat with nonstick spray. Combine flour and bread crumbs in a shallow bowl. In a small bowl, beat eggs and water together.
2.In a large skillet, heat oil over medium heat. Dip chops in egg mixture, dredge in flour and crumb mixture, and arrange chops in hot skillet. Lightly brown chops until golden brown on both sides and cooked through. Remove from skillet, and place on prepared baking pan. Top chops with strips of roasted red peppers. Set aside.
3.In small saucepan, melt butter over medium heat. Slowly add flour, stirring with whisk until light brown. Slowly whisk milk into flour, and continue whisking until sauce thickens. Remove from heat, and stir in mushrooms and lemon juice. Season to taste with salt and pepper. Evenly top each chop with mushroom white sauce.
4.Bake in preheated oven until golden brown, about 15 minutes.
1 cup all-purpose flour
1 cup seasoned bread crumbs
2 eggs
1 tablespoon water
6 (6 ounce) center-cut pork loin chops, about 1 inch thick
1/2 cup vegetable oil
1 (7 ounce) jar roasted red bell peppers, drained and sliced
4 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup sliced fresh mushrooms
1/2 cup lemon juice
salt and freshly ground black pepper
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Line a baking pan with foil or coat with nonstick spray. Combine flour and bread crumbs in a shallow bowl. In a small bowl, beat eggs and water together.
2.In a large skillet, heat oil over medium heat. Dip chops in egg mixture, dredge in flour and crumb mixture, and arrange chops in hot skillet. Lightly brown chops until golden brown on both sides and cooked through. Remove from skillet, and place on prepared baking pan. Top chops with strips of roasted red peppers. Set aside.
3.In small saucepan, melt butter over medium heat. Slowly add flour, stirring with whisk until light brown. Slowly whisk milk into flour, and continue whisking until sauce thickens. Remove from heat, and stir in mushrooms and lemon juice. Season to taste with salt and pepper. Evenly top each chop with mushroom white sauce.
4.Bake in preheated oven until golden brown, about 15 minutes.
Pork and Corn Stuffing Bake
Ingredients
1 1/2 cups Pepperidge Farm® Cornbread Stuffing or Pepperidge Farm® Herb Seasoned Stuffing
1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
1/2 cup whole kernel corn
1 small onion, finely chopped
1/4 cup finely chopped celery
4 boneless pork chops, 3/4-inch thick
1 tablespoon packed brown sugar
1 teaspoon spicy brown mustard
Directions
1.Stir the stuffing, soup, corn, onion and celery in a medium bowl. Spoon the stuffing mixture into a greased 9-inch pie plate. Top with the pork.
2.Stir the brown sugar and mustard in a small bowl until the mixture is smooth. Spread the mixture on the pork.
3.Bake at 400 degrees F for 30 minutes or until the pork is cooked through
1 1/2 cups Pepperidge Farm® Cornbread Stuffing or Pepperidge Farm® Herb Seasoned Stuffing
1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
1/2 cup whole kernel corn
1 small onion, finely chopped
1/4 cup finely chopped celery
4 boneless pork chops, 3/4-inch thick
1 tablespoon packed brown sugar
1 teaspoon spicy brown mustard
Directions
1.Stir the stuffing, soup, corn, onion and celery in a medium bowl. Spoon the stuffing mixture into a greased 9-inch pie plate. Top with the pork.
2.Stir the brown sugar and mustard in a small bowl until the mixture is smooth. Spread the mixture on the pork.
3.Bake at 400 degrees F for 30 minutes or until the pork is cooked through
Pork and Beans Skillet Supper
Ingredients
6 boneless, center-cut pork chops, about 3 ounces each
2 teaspoons light brown sugar
Salt and pepper, to taste
1 teaspoon vegetable oil
1/2 cup apple juice
1 (15 ounce) can baked beans
1 (7 ounce) can corn kernels, drained
1 teaspoon apple cider vinegar
Pinch dried thyme (optional)
Directions
1.Season the pork chops on both sides with brown sugar, and salt and pepper to taste; set aside.
2.Heat the oil in a large skillet over medium heat. Brown the chops on both sides, about 2 minutes per side.
3.Add the apple juice and heat to boiling. Stir in the baked beans, corn, vinegar, and thyme, if desired. Stir briefly to combine the liquids in the pan. Simmer until the chops are firm to the touch (an internal temperature of 155 degrees F), about 10 minutes, turning two or three times. Turn off the heat, cover for about five minutes as you finish preparing the meal; pork will come up to 160 degrees F.
4.When the chops are done move them to a serving platter. If the bean mixture is too liquid, boil over high heat for a few minutes, until lightly thickened, stirring often. Spoon the beans around the chops and serve.
6 boneless, center-cut pork chops, about 3 ounces each
2 teaspoons light brown sugar
Salt and pepper, to taste
1 teaspoon vegetable oil
1/2 cup apple juice
1 (15 ounce) can baked beans
1 (7 ounce) can corn kernels, drained
1 teaspoon apple cider vinegar
Pinch dried thyme (optional)
Directions
1.Season the pork chops on both sides with brown sugar, and salt and pepper to taste; set aside.
2.Heat the oil in a large skillet over medium heat. Brown the chops on both sides, about 2 minutes per side.
3.Add the apple juice and heat to boiling. Stir in the baked beans, corn, vinegar, and thyme, if desired. Stir briefly to combine the liquids in the pan. Simmer until the chops are firm to the touch (an internal temperature of 155 degrees F), about 10 minutes, turning two or three times. Turn off the heat, cover for about five minutes as you finish preparing the meal; pork will come up to 160 degrees F.
4.When the chops are done move them to a serving platter. If the bean mixture is too liquid, boil over high heat for a few minutes, until lightly thickened, stirring often. Spoon the beans around the chops and serve.
Polynesian Pork Chops
Ingredients
4 boneless pork chops, 3/4-inch thick
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 medium onion, chopped
1 (10.75 ounce) can Campbell's® Condensed Golden Mushroom Soup
1/4 cup water
1 (8 ounce) can pineapple chunks
3 tablespoons soy sauce
1 tablespoon honey
2 cups cooked regular long-grain white rice
Sliced green onion
Directions
1.Season chops with garlic powder.
2.Heat oil in skillet. Cook chops until browned. Add onion.
3.Add soup, water, pineapple with juice, soy and honey. Heat to a boil. Cook over low heat 10 minutes or until done.
4.Serve with rice and sprinkle with green onions.
4 boneless pork chops, 3/4-inch thick
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 medium onion, chopped
1 (10.75 ounce) can Campbell's® Condensed Golden Mushroom Soup
1/4 cup water
1 (8 ounce) can pineapple chunks
3 tablespoons soy sauce
1 tablespoon honey
2 cups cooked regular long-grain white rice
Sliced green onion
Directions
1.Season chops with garlic powder.
2.Heat oil in skillet. Cook chops until browned. Add onion.
3.Add soup, water, pineapple with juice, soy and honey. Heat to a boil. Cook over low heat 10 minutes or until done.
4.Serve with rice and sprinkle with green onions.
Pleasant Pork Chops
Ingredients
6 pork chops
salt and pepper to taste
3 tablespoons butter
1 onion, chopped
1 clove garlic, minced
3/4 cup chicken broth
1 bay leaf
1 cup sour cream
2 teaspoons paprika
Directions
1.Saute onion and garlic in hot butter. Remove from skillet. Trim excess fat from chops and sprinkle with salt and pepper. Brown chops in skillet; pour off fat.
2.Lower heat, add bay leaf and chicken broth. Cook covered over low heat for 1 hour. Transfer chops to a serving plate, but keep them hot.
3.Heat juices in skillet and reduce to half. Add the sour cream, onion-garlic mixture and paprika, blending thoroughly. Heat through, but don't boil. Pour over pork chops and serve.
6 pork chops
salt and pepper to taste
3 tablespoons butter
1 onion, chopped
1 clove garlic, minced
3/4 cup chicken broth
1 bay leaf
1 cup sour cream
2 teaspoons paprika
Directions
1.Saute onion and garlic in hot butter. Remove from skillet. Trim excess fat from chops and sprinkle with salt and pepper. Brown chops in skillet; pour off fat.
2.Lower heat, add bay leaf and chicken broth. Cook covered over low heat for 1 hour. Transfer chops to a serving plate, but keep them hot.
3.Heat juices in skillet and reduce to half. Add the sour cream, onion-garlic mixture and paprika, blending thoroughly. Heat through, but don't boil. Pour over pork chops and serve.
Pirates' Pork Chops
Ingredients
1 tablespoon vegetable oil
4 (3/4 inch) thick pork chops
1 (15 ounce) can pineapple chunks with juice
1/4 cup golden syrup
1/4 cup ketchup
1/2 teaspoon curry powder
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons raisins
Directions
1.Heat the oil in a large skillet over medium-high heat. Add the pork chops and fry on each side until browned, about 3 minutes per side. Pour in the liquid from the pineapple chunks, saving pineapple for later. Stir in the golden syrup and ketchup and season with curry powder, ginger, salt and pepper. Reduce heat to medium, cover and simmer for 30 minutes, or until pork chops are tender.
2.When the pork chops are tender, pour in the pineapple chunks and add the raisins. Heat through briefly, then serve.
1 tablespoon vegetable oil
4 (3/4 inch) thick pork chops
1 (15 ounce) can pineapple chunks with juice
1/4 cup golden syrup
1/4 cup ketchup
1/2 teaspoon curry powder
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons raisins
Directions
1.Heat the oil in a large skillet over medium-high heat. Add the pork chops and fry on each side until browned, about 3 minutes per side. Pour in the liquid from the pineapple chunks, saving pineapple for later. Stir in the golden syrup and ketchup and season with curry powder, ginger, salt and pepper. Reduce heat to medium, cover and simmer for 30 minutes, or until pork chops are tender.
2.When the pork chops are tender, pour in the pineapple chunks and add the raisins. Heat through briefly, then serve.
Pineapple-Onion Pork Chops
Ingredients
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
6 (3/4 inch thick) boneless pork loin chops
3 tablespoons butter or margarine
1/2 cup water
1 medium onion, sliced
1 1/2 cups pineapple juice
2 tablespoons brown sugar
2 tablespoons honey mustard*
Directions
1.In a large resealable plastic bag, combine the flour, salt and pepper. Add pork chops and shake to coat. In a skillet, brown the chops on both sides in butter. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Add water to dish. Place onion over chops. Cover and bake at 350 degrees F for 20 minutes.
2.Meanwhile, in a saucepan, combine the pineapple juice, brown sugar and mustard. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour over pork. Bake, uncovered, for 5-10 minutes or until meat juices run clear
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
6 (3/4 inch thick) boneless pork loin chops
3 tablespoons butter or margarine
1/2 cup water
1 medium onion, sliced
1 1/2 cups pineapple juice
2 tablespoons brown sugar
2 tablespoons honey mustard*
Directions
1.In a large resealable plastic bag, combine the flour, salt and pepper. Add pork chops and shake to coat. In a skillet, brown the chops on both sides in butter. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Add water to dish. Place onion over chops. Cover and bake at 350 degrees F for 20 minutes.
2.Meanwhile, in a saucepan, combine the pineapple juice, brown sugar and mustard. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour over pork. Bake, uncovered, for 5-10 minutes or until meat juices run clear
Pineapple Pork Chops
Ingredients
1 tablespoon olive oil
4 boneless pork chops
1 (14.5 ounce) can chicken broth
2 tablespoons soy sauce
1 tablespoon vinegar
2 tablespoons brown sugar
2 tablespoons cornstarch
1/2 cup pineapple juice
Directions
1.Heat the olive oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Remove chops from the skillet, and set aside.
2.Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a boil. Return the pork chops to the skillet, reduce heat, and simmer 20 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove chops from the skillet, reserving broth mixture, and set aside.
3.In a bowl, blend the brown sugar, cornstarch, and pineapple juice. Mix into the skillet with the chicken broth mixture. Bring to a boil. Serve with the cooked pork chops.
1 tablespoon olive oil
4 boneless pork chops
1 (14.5 ounce) can chicken broth
2 tablespoons soy sauce
1 tablespoon vinegar
2 tablespoons brown sugar
2 tablespoons cornstarch
1/2 cup pineapple juice
Directions
1.Heat the olive oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Remove chops from the skillet, and set aside.
2.Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a boil. Return the pork chops to the skillet, reduce heat, and simmer 20 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove chops from the skillet, reserving broth mixture, and set aside.
3.In a bowl, blend the brown sugar, cornstarch, and pineapple juice. Mix into the skillet with the chicken broth mixture. Bring to a boil. Serve with the cooked pork chops.
Pilaf-Stuffed Pork Chops
Ingredients
1/2 cup water
1/2 cup uncooked instant rice
1/4 cup shredded carrot
1/4 cup shredded zucchini
1/4 teaspoon onion salt
1/4 teaspoon pepper, divided
2 (1 1/2-inch thick) bone-in pork loin chops
1/8 teaspoon salt
1 tablespoon butter
3/4 cup beef broth
1 tablespoon cornstarch
3 tablespoons cold water
1/4 teaspoon browning sauce (optional)
Directions
1.In a saucepan, bring water to a boil. Add rice. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the carrot, zucchini, onion salt and 1/8 teaspoon pepper; set aside.
2.Cut a pocket in each pork chop; sprinkle with salt and remaining pepper. In a skillet, brown chops in butter. Cool for 5 minutes. Stuff with pilaf. Place in an ungreased 11-in. x 7-in. x 2-in. baking dish. Pour broth into dish. Cover and bake at 350 degrees F for 25-30 minutes or until a meat thermometer inserted into the meat reads 160 degrees F
3.Remove chops and keep warm. Pour cooking juices into a saucepan. Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in browning sauce if desired. Serve over pork chops.
1/2 cup water
1/2 cup uncooked instant rice
1/4 cup shredded carrot
1/4 cup shredded zucchini
1/4 teaspoon onion salt
1/4 teaspoon pepper, divided
2 (1 1/2-inch thick) bone-in pork loin chops
1/8 teaspoon salt
1 tablespoon butter
3/4 cup beef broth
1 tablespoon cornstarch
3 tablespoons cold water
1/4 teaspoon browning sauce (optional)
Directions
1.In a saucepan, bring water to a boil. Add rice. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the carrot, zucchini, onion salt and 1/8 teaspoon pepper; set aside.
2.Cut a pocket in each pork chop; sprinkle with salt and remaining pepper. In a skillet, brown chops in butter. Cool for 5 minutes. Stuff with pilaf. Place in an ungreased 11-in. x 7-in. x 2-in. baking dish. Pour broth into dish. Cover and bake at 350 degrees F for 25-30 minutes or until a meat thermometer inserted into the meat reads 160 degrees F
3.Remove chops and keep warm. Pour cooking juices into a saucepan. Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in browning sauce if desired. Serve over pork chops.
Peking Pork Chops
Ingredients
6 thick cut pork chops (1 inch)
1/4 cup brown sugar
1 teaspoon ground ginger
1/2 cup soy sauce
1/4 cup ketchup
1 clove garlic, crushed
salt and pepper to taste
Directions
1.Trim excess fat from pork chops and place in slow cooker. Mix brown sugar, ginger, soy sauce, ketchup, garlic, salt and pepper in small bowl and pour over meat. Cover, turn to low and cook 4 to 6 hours, or until tender. Season with salt and pepper, if needed.
6 thick cut pork chops (1 inch)
1/4 cup brown sugar
1 teaspoon ground ginger
1/2 cup soy sauce
1/4 cup ketchup
1 clove garlic, crushed
salt and pepper to taste
Directions
1.Trim excess fat from pork chops and place in slow cooker. Mix brown sugar, ginger, soy sauce, ketchup, garlic, salt and pepper in small bowl and pour over meat. Cover, turn to low and cook 4 to 6 hours, or until tender. Season with salt and pepper, if needed.
Pecan-Crusted Pork with Pumpkin Butter
Ingredients
1 (14 ounce) can pumpkin puree
3/4 cup apple juice
3/4 cup sugar
1 pinch ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup pecans
3/4 cup bread crumbs
4 (1/2 inch thick) boneless pork chops
1/4 cup oil for frying
Directions
1.Whisk together pumpkin puree, apple juice, sugar, cloves, ginger, and cinnamon in a saucepan until smooth. Bring to a boil, then reduce heat to medium-low, and simmer until the mixture has reached the consistency of applesauce. About 10 minutes.
2.Meanwhile, pulse pecans and bread crumbs in a food processor until the pecans are finely chopped. Pour into a shallow dish, and press pork chops into the mixture to coat.
3.Heat oil in a skillet over medium-high heat. Add breaded pork chops and cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove and drain on a paper towel-lined plate. Serve the pork chops with a dollop of pumpkin butter.
1 (14 ounce) can pumpkin puree
3/4 cup apple juice
3/4 cup sugar
1 pinch ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup pecans
3/4 cup bread crumbs
4 (1/2 inch thick) boneless pork chops
1/4 cup oil for frying
Directions
1.Whisk together pumpkin puree, apple juice, sugar, cloves, ginger, and cinnamon in a saucepan until smooth. Bring to a boil, then reduce heat to medium-low, and simmer until the mixture has reached the consistency of applesauce. About 10 minutes.
2.Meanwhile, pulse pecans and bread crumbs in a food processor until the pecans are finely chopped. Pour into a shallow dish, and press pork chops into the mixture to coat.
3.Heat oil in a skillet over medium-high heat. Add breaded pork chops and cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove and drain on a paper towel-lined plate. Serve the pork chops with a dollop of pumpkin butter.
Pecan Crusted Pork Chops
Ingredients
2 cups pecans
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
3 eggs
6 (1 inch thick) pork chops
3 tablespoons unsalted butter
Italian flat leaf parsley
Directions
1.Preheat an oven to 350 degrees F (175 degrees C). Spread the pecans on a baking sheet, and bake until lightly toasted, about 5 minutes. Set pecans aside to cool. Raise the oven temperature to 375 degrees (190 degrees C).
2.Chop pecans finely, and then combine in a shallow bowl with the salt and pepper. Place the flour in another shallow bowl. In a third bowl, whisk the eggs together until well blended. First dip each pork chop into the flour, shaking off any excess. Then dip the chops into the egg, and finally into the finely chopped pecans.
3.In a large oven-proof frying pan, melt the butter over a medium heat. Arrange the pork chops in a single layer in the pan. Cook, turning once, until golden on both sides, 5 to 6 minutes total.
4.Place the frying pan in the preheated oven, and bake until firm to the touch and pale pink when cut in the center, about 10 to 12 minutes. Do not allow the nut coating to burn. Transfer the pork chops to a warmed platter, and garnish with parsley sprigs. Serve immediately
2 cups pecans
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
3 eggs
6 (1 inch thick) pork chops
3 tablespoons unsalted butter
Italian flat leaf parsley
Directions
1.Preheat an oven to 350 degrees F (175 degrees C). Spread the pecans on a baking sheet, and bake until lightly toasted, about 5 minutes. Set pecans aside to cool. Raise the oven temperature to 375 degrees (190 degrees C).
2.Chop pecans finely, and then combine in a shallow bowl with the salt and pepper. Place the flour in another shallow bowl. In a third bowl, whisk the eggs together until well blended. First dip each pork chop into the flour, shaking off any excess. Then dip the chops into the egg, and finally into the finely chopped pecans.
3.In a large oven-proof frying pan, melt the butter over a medium heat. Arrange the pork chops in a single layer in the pan. Cook, turning once, until golden on both sides, 5 to 6 minutes total.
4.Place the frying pan in the preheated oven, and bake until firm to the touch and pale pink when cut in the center, about 10 to 12 minutes. Do not allow the nut coating to burn. Transfer the pork chops to a warmed platter, and garnish with parsley sprigs. Serve immediately
Peanut Butter and Apple Stuffed Pork Chops
Ingredients
4 (3/4 inch thick) center cut pork chops, fat trimmed
1/2 cup finely chopped apple
1 large shallot, minced
1/4 cup seasoned bread crumbs
1/4 cup JIF® Creamy Peanut Butter
Crisco® Original No-Stick Cooking Spray
1/2 cup Smucker's® Apple Jelly, or Currant Jelly, melted
Salt and pepper to taste
Directions
1.Make a pocket in each pork chop with small knife by cutting horizontally from outside edge almost to bone.
2.In a medium bowl combine apple, shallot, bread crumbs and peanut butter; mix well. Shape stuffing mixture into four equal patties.
3.Place one stuffing patty into each pork chop pocket. Using wooden toothpicks (2 to 3 per chop), close each pocket to prevent stuffing from falling out during cooking.
4.Preheat oven to 450 degrees F.
5.Lightly coat baking pan with the no-stick cooking spray. Season chops with salt and pepper.
6.Lightly coat oven-proof frying pan with the no-stick cooking spray. Season chops with salt and pepper. Place large, oven-proof frying pan over medium-high heat until hot. Fry pork chops in pan, cooking about 8 minutes, turning once, or until well browned on both sides.
7.Remove pan from stove and place in hot oven to cook for another 20 minutes.
8.Baste pork chops with melted jelly during last 5 minutes of cooking. Remove toothpicks before serving.
4 (3/4 inch thick) center cut pork chops, fat trimmed
1/2 cup finely chopped apple
1 large shallot, minced
1/4 cup seasoned bread crumbs
1/4 cup JIF® Creamy Peanut Butter
Crisco® Original No-Stick Cooking Spray
1/2 cup Smucker's® Apple Jelly, or Currant Jelly, melted
Salt and pepper to taste
Directions
1.Make a pocket in each pork chop with small knife by cutting horizontally from outside edge almost to bone.
2.In a medium bowl combine apple, shallot, bread crumbs and peanut butter; mix well. Shape stuffing mixture into four equal patties.
3.Place one stuffing patty into each pork chop pocket. Using wooden toothpicks (2 to 3 per chop), close each pocket to prevent stuffing from falling out during cooking.
4.Preheat oven to 450 degrees F.
5.Lightly coat baking pan with the no-stick cooking spray. Season chops with salt and pepper.
6.Lightly coat oven-proof frying pan with the no-stick cooking spray. Season chops with salt and pepper. Place large, oven-proof frying pan over medium-high heat until hot. Fry pork chops in pan, cooking about 8 minutes, turning once, or until well browned on both sides.
7.Remove pan from stove and place in hot oven to cook for another 20 minutes.
8.Baste pork chops with melted jelly during last 5 minutes of cooking. Remove toothpicks before serving.
Peachy Pork Chops
Ingredients
4 (1 1/4 inch) thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil
1 (29 ounce) can sliced peaches, drained and syrup reserved
3 tablespoons brown sugar
1 teaspoon ground ginger
Directions
1.Heat oil in a large skillet over medium heat. Trim all visible fat from chops and season with salt and pepper to taste. Brown chops in vegetable oil.
2.Combine reserved peach syrup, brown sugar and ginger. Pour over chops and bring to a boil. Add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. Turn chops occasionally to insure even cooking. Serve!
4 (1 1/4 inch) thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil
1 (29 ounce) can sliced peaches, drained and syrup reserved
3 tablespoons brown sugar
1 teaspoon ground ginger
Directions
1.Heat oil in a large skillet over medium heat. Trim all visible fat from chops and season with salt and pepper to taste. Brown chops in vegetable oil.
2.Combine reserved peach syrup, brown sugar and ginger. Pour over chops and bring to a boil. Add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. Turn chops occasionally to insure even cooking. Serve!
Peachy Pepper Pork Chops
Ingredients
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
4 (10 ounce) bone-in pork chops (1 inch thick)
2 tablespoons olive oil
1 tablespoon peanut oil
1 red sweet pepper, cut into thin strips
1/2 cup bias-sliced celery
6 green onions, thinly sliced
1 tablespoon grated fresh ginger
1 (21 ounce) can LUCKY LEAF® Peach Pie Filling
2 tablespoons balsamic vinegar
1/2 teaspoon soy sauce
3 cups hot cooked rice
Directions
1.Combine seasoned salt, garlic powder, and pepper; sprinkle over both sides of pork chops. In a very large skillet heat 1 tablespoon of the olive oil and the peanut oil over medium-high heat until very hot. Add pork chops; reduce heat to medium. Cook 10 to 12 minutes or until no longer pink (160 degrees F), turning once.
2.Meanwhile, in a large skillet heat remaining 1 tablespoon olive oil. Add red pepper, celery, green onions and ginger. Cook and stir 6 to 8 minutes or until tender. Stir in LUCKY LEAF Peach Pie Filling, balsamic vinegar, and soy sauce; heat through.
3.Spoon rice onto serving platter or plates. Top with pork chops and spoon sauce over all.
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
4 (10 ounce) bone-in pork chops (1 inch thick)
2 tablespoons olive oil
1 tablespoon peanut oil
1 red sweet pepper, cut into thin strips
1/2 cup bias-sliced celery
6 green onions, thinly sliced
1 tablespoon grated fresh ginger
1 (21 ounce) can LUCKY LEAF® Peach Pie Filling
2 tablespoons balsamic vinegar
1/2 teaspoon soy sauce
3 cups hot cooked rice
Directions
1.Combine seasoned salt, garlic powder, and pepper; sprinkle over both sides of pork chops. In a very large skillet heat 1 tablespoon of the olive oil and the peanut oil over medium-high heat until very hot. Add pork chops; reduce heat to medium. Cook 10 to 12 minutes or until no longer pink (160 degrees F), turning once.
2.Meanwhile, in a large skillet heat remaining 1 tablespoon olive oil. Add red pepper, celery, green onions and ginger. Cook and stir 6 to 8 minutes or until tender. Stir in LUCKY LEAF Peach Pie Filling, balsamic vinegar, and soy sauce; heat through.
3.Spoon rice onto serving platter or plates. Top with pork chops and spoon sauce over all.
Peach Curry Glazed Pork Chops
Ingredients
1/2 cup sliced syrup-packed peaches, drained, syrup reserved
3 tablespoons peach jam
2 tablespoons Dijon mustard
2 teaspoons curry powder
1 teaspoon honey
1 tablespoon vegetable oil
4 boneless pork chops
2 green onions, chopped
2 tablespoons chopped fresh cilantro
Directions
1.In a bowl, mix the reserved peach syrup, peach jam, Dijon mustard, curry powder, and honey.
2.Heat the vegetable oil in a skillet over medium heat, and cook the pork chops 8 minutes, or to desired doneness.
3.Mix the green onions into the skillet, and cook 1 minute, until tender. Spoon the syrup mixture and peaches over the pork chops. Continue cooking until heated through. Sprinkle with cilantro to serve.
1/2 cup sliced syrup-packed peaches, drained, syrup reserved
3 tablespoons peach jam
2 tablespoons Dijon mustard
2 teaspoons curry powder
1 teaspoon honey
1 tablespoon vegetable oil
4 boneless pork chops
2 green onions, chopped
2 tablespoons chopped fresh cilantro
Directions
1.In a bowl, mix the reserved peach syrup, peach jam, Dijon mustard, curry powder, and honey.
2.Heat the vegetable oil in a skillet over medium heat, and cook the pork chops 8 minutes, or to desired doneness.
3.Mix the green onions into the skillet, and cook 1 minute, until tender. Spoon the syrup mixture and peaches over the pork chops. Continue cooking until heated through. Sprinkle with cilantro to serve.
Parmesan Sage Pork Chops
Ingredients
2 tablespoons all-purpose flour
1/4 teaspoon salt
Dash pepper
3/4 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1 1/2 teaspoons rubbed sage
1/2 teaspoon grated lemon peel
1 egg, lightly beaten
2 bone-in pork loin chops
1 tablespoon olive or vegetable oil
1 tablespoon butter or margarine
Directions
1.In a shallow dish, combine the flour, salt and pepper. In another shallow dish, combine the bread crumbs, Parmesan cheese, sage and lemon peel. Place egg in shallow bowl. Coat pork chops with flour mixture, dip in egg, then coat with bread crumb mixture. Let stand for 5 minutes.
2.In a skillet, brown chops in oil and butter for 2 minutes on each side. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 425 degrees F for 10-15 minutes or until juices run clear and a meat thermometer reads 160 degrees F.
2 tablespoons all-purpose flour
1/4 teaspoon salt
Dash pepper
3/4 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1 1/2 teaspoons rubbed sage
1/2 teaspoon grated lemon peel
1 egg, lightly beaten
2 bone-in pork loin chops
1 tablespoon olive or vegetable oil
1 tablespoon butter or margarine
Directions
1.In a shallow dish, combine the flour, salt and pepper. In another shallow dish, combine the bread crumbs, Parmesan cheese, sage and lemon peel. Place egg in shallow bowl. Coat pork chops with flour mixture, dip in egg, then coat with bread crumb mixture. Let stand for 5 minutes.
2.In a skillet, brown chops in oil and butter for 2 minutes on each side. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 425 degrees F for 10-15 minutes or until juices run clear and a meat thermometer reads 160 degrees F.
Paprika Pork Chops
Ingredients
2 teaspoons butter
1 onion, thinly sliced
1 1/2 teaspoons paprika
1/3 cup sauerkraut, drained
1/3 cup sour cream
4 boneless pork chops
1/4 teaspoon black pepper
1 teaspoon garlic salt
Directions
1.Set uppermost oven rack 5 inches from heat source, and preheat broiler.
2.Melt butter in a large skillet over medium-high heat. Stir in onions, and cook until soft and golden. Remove from heat. In a bowl, stir together 1/2 teaspoon paprika, sauerkraut, onions, and sour cream.
3.Season pork chops with pepper, garlic salt, and 1 teaspoon paprika.
4.Broil pork chops 6 minutes. Turn, and broil 5 to 6 minutes more. Remove from oven. Spread sauerkraut and onion mixture over pork chops, and broil 1 or 2 minutes more.
2 teaspoons butter
1 onion, thinly sliced
1 1/2 teaspoons paprika
1/3 cup sauerkraut, drained
1/3 cup sour cream
4 boneless pork chops
1/4 teaspoon black pepper
1 teaspoon garlic salt
Directions
1.Set uppermost oven rack 5 inches from heat source, and preheat broiler.
2.Melt butter in a large skillet over medium-high heat. Stir in onions, and cook until soft and golden. Remove from heat. In a bowl, stir together 1/2 teaspoon paprika, sauerkraut, onions, and sour cream.
3.Season pork chops with pepper, garlic salt, and 1 teaspoon paprika.
4.Broil pork chops 6 minutes. Turn, and broil 5 to 6 minutes more. Remove from oven. Spread sauerkraut and onion mixture over pork chops, and broil 1 or 2 minutes more.
Oven-Fried Pork Chops
Ingredients
4 pork chops, trimmed
2 tablespoons butter, melted
1 egg, beaten
2 tablespoons milk
1/4 teaspoon black pepper
1 cup herb-seasoned dry bread stuffing mix
Directions
1.Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9x13 inch baking pan.
2.Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan.
3.Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.
4 pork chops, trimmed
2 tablespoons butter, melted
1 egg, beaten
2 tablespoons milk
1/4 teaspoon black pepper
1 cup herb-seasoned dry bread stuffing mix
Directions
1.Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9x13 inch baking pan.
2.Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan.
3.Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.
Oven-Barbecued Pork Chops
Ingredients
6 pork loin or rib chops, 3/4-inch thick
1 tablespoon Worcestershire sauce
2 tablespoons vinegar
2 teaspoons brown sugar
1/2 teaspoon pepper
1/2 teaspoon chili powder
1/2 teaspoon paprika
3/4 cup ketchup
1/3 cup hot water
Directions
1.Place chops in a heavy cast-iron skillet. Combine all remaining ingredients; pour over chops. Bake, uncovered, at 375 degrees F for 1 hour.
6 pork loin or rib chops, 3/4-inch thick
1 tablespoon Worcestershire sauce
2 tablespoons vinegar
2 teaspoons brown sugar
1/2 teaspoon pepper
1/2 teaspoon chili powder
1/2 teaspoon paprika
3/4 cup ketchup
1/3 cup hot water
Directions
1.Place chops in a heavy cast-iron skillet. Combine all remaining ingredients; pour over chops. Bake, uncovered, at 375 degrees F for 1 hour.
Oriental Pork Chops
Ingredients
3 tablespoons soy sauce
3 tablespoons honey
1 tablespoon lemon juice
1 tablespoon olive oil or vegetable oil
3 garlic cloves, minced
1/2 teaspoon ground ginger
4 boneless pork chops, 3/4-inch thick
Directions
1.In a large resealable plastic bag or shallow glass container, combine the first six ingredients. Add pork and turn to coat. Seal or cover; refrigerate for 4-8 hours. Grill, uncovered, over medium heat for 10-12 minutes or until juices run clear, turning once.
3 tablespoons soy sauce
3 tablespoons honey
1 tablespoon lemon juice
1 tablespoon olive oil or vegetable oil
3 garlic cloves, minced
1/2 teaspoon ground ginger
4 boneless pork chops, 3/4-inch thick
Directions
1.In a large resealable plastic bag or shallow glass container, combine the first six ingredients. Add pork and turn to coat. Seal or cover; refrigerate for 4-8 hours. Grill, uncovered, over medium heat for 10-12 minutes or until juices run clear, turning once.
Orange-Topped Chops
Ingredients
6 (1/2-inch thick) pork chops
1 tablespoon vegetable oil
1 (11 ounce) can mandarin oranges, drained
1/2 teaspoon ground cloves
pepper to taste
Directions
1.In a skillet, brown pork chops on both sides in oil. Top with oranges; sprinkle with cloves and pepper. Cover and simmer over medium-high heat for 20-25 minutes or until meat juices run clear.
6 (1/2-inch thick) pork chops
1 tablespoon vegetable oil
1 (11 ounce) can mandarin oranges, drained
1/2 teaspoon ground cloves
pepper to taste
Directions
1.In a skillet, brown pork chops on both sides in oil. Top with oranges; sprinkle with cloves and pepper. Cover and simmer over medium-high heat for 20-25 minutes or until meat juices run clear.
Orange-Glazed Pork Chops
Ingredients
1 teaspoon cornstarch
1/8 teaspoon ground ginger
1 tablespoon soy sauce
1 teaspoon water
1/4 cup orange marmalade
1 tablespoon lime juice
1 1/2 teaspoons olive oil
1 clove garlic, minced
2 (3/4 inch) thick bone-in pork loin chops
1 small lime, thinly sliced
Directions
1.In a small saucepan, combine the cornstarch, ginger, soy sauce and water until smooth. Stir in the marmalade, lime juice, oil and garlic until blended. Bring to a boil; cook and stir mixture for 1-2 minutes or until thickened.
2.Place the pork chops in a greased 8-in. baking dish. Spoon glaze over pork, turn to coat. Top with the lime slices. Bake, uncovered, at 400 degrees F for 30-40 minutes or until pork juices run clear.
1 teaspoon cornstarch
1/8 teaspoon ground ginger
1 tablespoon soy sauce
1 teaspoon water
1/4 cup orange marmalade
1 tablespoon lime juice
1 1/2 teaspoons olive oil
1 clove garlic, minced
2 (3/4 inch) thick bone-in pork loin chops
1 small lime, thinly sliced
Directions
1.In a small saucepan, combine the cornstarch, ginger, soy sauce and water until smooth. Stir in the marmalade, lime juice, oil and garlic until blended. Bring to a boil; cook and stir mixture for 1-2 minutes or until thickened.
2.Place the pork chops in a greased 8-in. baking dish. Spoon glaze over pork, turn to coat. Top with the lime slices. Bake, uncovered, at 400 degrees F for 30-40 minutes or until pork juices run clear.
Orange Spice Pork Chops
Ingredients
1 (6 ounce) can frozen orange juice concentrate, thawed
1 1/2 cups rum
1 habanero pepper, seeded
4 thick cut boneless pork chops, butterflied
2 tablespoons olive oil
Directions
1.In a blender or food processor, combine the orange juice, rum and habanero chile pepper and puree until smooth; set aside.
2.In a large skillet over medium high heat, saute the pork chops in the oil for 5 minutes per side, or until well browned.
3.Pour in the orange juice mixture, reduce heat to low, cover and simmer for 30 minutes. Flip chops over and simmer for 30 more minutes.
1 (6 ounce) can frozen orange juice concentrate, thawed
1 1/2 cups rum
1 habanero pepper, seeded
4 thick cut boneless pork chops, butterflied
2 tablespoons olive oil
Directions
1.In a blender or food processor, combine the orange juice, rum and habanero chile pepper and puree until smooth; set aside.
2.In a large skillet over medium high heat, saute the pork chops in the oil for 5 minutes per side, or until well browned.
3.Pour in the orange juice mixture, reduce heat to low, cover and simmer for 30 minutes. Flip chops over and simmer for 30 more minutes.
Orange Sauce over Pork Chops
Ingredients
1 tablespoon cornstarch
3 tablespoons orange juice
1 (15 ounce) can mandarin oranges
1 tablespoon sliced green onion
1 tablespoon chopped green pepper
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
4 (4 ounce) boneless pork loin chops
2 teaspoons canola oil
Directions
1.In a microwave-safe bowl, combine cornstarch and orange juice until smooth. Drain oranges, reserving juice; set oranges aside. Stir reserved juice into cornstarch mixture; add onion and green pepper. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring twice. Stir in oranges; set aside and keep warm.
2.In a large resealable plastic bag, combine the flour, salt and pepper. Add pork chops, one at a time, and shake to coat. In a large nonstick skillet, cook pork in oil over medium heat until a meat thermometer reads 160 degrees F. Serve with orange sauce.
1 tablespoon cornstarch
3 tablespoons orange juice
1 (15 ounce) can mandarin oranges
1 tablespoon sliced green onion
1 tablespoon chopped green pepper
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
4 (4 ounce) boneless pork loin chops
2 teaspoons canola oil
Directions
1.In a microwave-safe bowl, combine cornstarch and orange juice until smooth. Drain oranges, reserving juice; set oranges aside. Stir reserved juice into cornstarch mixture; add onion and green pepper. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring twice. Stir in oranges; set aside and keep warm.
2.In a large resealable plastic bag, combine the flour, salt and pepper. Add pork chops, one at a time, and shake to coat. In a large nonstick skillet, cook pork in oil over medium heat until a meat thermometer reads 160 degrees F. Serve with orange sauce.
Orange Pork Chops with Tarragon
Ingredients
2 teaspoons olive oil
4 (6 ounce) boneless pork loin chops
salt and pepper to taste
2 tablespoons dry white wine
1/2 cup orange juice
1/2 teaspoon dried tarragon
1 tablespoon cornstarch
2 tablespoons water
Directions
1.Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, and cook in the hot oil until lightly browned on both sides, about 4 minutes per side. Add the wine, orange juice, and tarragon, and bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, 10 to 15 minutes, until the pork is no longer pink in the center. Remove the pork chops from the skillet, set aside, and keep warm.
2.Dissolve the cornstarch in the water, and stir into the simmering liquid until the sauce thickens, about 45 seconds. Pour sauce over the pork chops to serve
2 teaspoons olive oil
4 (6 ounce) boneless pork loin chops
salt and pepper to taste
2 tablespoons dry white wine
1/2 cup orange juice
1/2 teaspoon dried tarragon
1 tablespoon cornstarch
2 tablespoons water
Directions
1.Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, and cook in the hot oil until lightly browned on both sides, about 4 minutes per side. Add the wine, orange juice, and tarragon, and bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, 10 to 15 minutes, until the pork is no longer pink in the center. Remove the pork chops from the skillet, set aside, and keep warm.
2.Dissolve the cornstarch in the water, and stir into the simmering liquid until the sauce thickens, about 45 seconds. Pour sauce over the pork chops to serve
Orange Pork Chops
Ingredients
4 boneless pork loin chops, 3/4-inch thick
1/4 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
1 (6 ounce) can frozen orange juice concentrate, thawed
1/2 cup reduced-sodium chicken broth
1 1/2 teaspoons Worcestershire sauce
2 cups cooked brown rice
Directions
1.Sprinkle both sides of pork chops with salt and pepper. In a nonstick skillet coated with nonstick cooking spray, cook chops for 3-4 minutes on each side or until browned. Transfer to an 8-in. square baking dish coated with nonstick cooking spray.
2.In the same skillet, cook garlic for 1 minute. Stir in the orange juice concentrate, broth and Worcestershire sauce; bring to a boil. Remove from the heat. Pour 1/4 cup sauce over pork.
3.Bake, uncovered, at 350 degrees F for 20-25 minutes or until a meat thermometer reads 160 degrees F, basting twice with sauce.
4.Bring the remaining sauce to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until reduced to 1/2 cup. Serve pork chops with sauce and rice.
4 boneless pork loin chops, 3/4-inch thick
1/4 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
1 (6 ounce) can frozen orange juice concentrate, thawed
1/2 cup reduced-sodium chicken broth
1 1/2 teaspoons Worcestershire sauce
2 cups cooked brown rice
Directions
1.Sprinkle both sides of pork chops with salt and pepper. In a nonstick skillet coated with nonstick cooking spray, cook chops for 3-4 minutes on each side or until browned. Transfer to an 8-in. square baking dish coated with nonstick cooking spray.
2.In the same skillet, cook garlic for 1 minute. Stir in the orange juice concentrate, broth and Worcestershire sauce; bring to a boil. Remove from the heat. Pour 1/4 cup sauce over pork.
3.Bake, uncovered, at 350 degrees F for 20-25 minutes or until a meat thermometer reads 160 degrees F, basting twice with sauce.
4.Bring the remaining sauce to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until reduced to 1/2 cup. Serve pork chops with sauce and rice.
Orange Basil Chops
Ingredients
1 cup orange juice
1/4 cup Dijon mustard
2 tablespoons minced fresh basil
1/2 teaspoon garlic salt
1/2 teaspoon pepper
4 pork loin chops, cut about 3/4 inch thick
2 tablespoons butter or margarine
1 tablespoon cornstarch
2 tablespoons cold water
Directions
1.In a bowl, combine the first five ingredients; set aside. In a large skillet, brown pork chops in butter. Add orange juice mixture. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until meat juices run clear. Remove pork to a serving platter and keep warm. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.
1 cup orange juice
1/4 cup Dijon mustard
2 tablespoons minced fresh basil
1/2 teaspoon garlic salt
1/2 teaspoon pepper
4 pork loin chops, cut about 3/4 inch thick
2 tablespoons butter or margarine
1 tablespoon cornstarch
2 tablespoons cold water
Directions
1.In a bowl, combine the first five ingredients; set aside. In a large skillet, brown pork chops in butter. Add orange juice mixture. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until meat juices run clear. Remove pork to a serving platter and keep warm. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.
Onion-Apricot Pork Chops
Ingredients
4 boneless pork loin chops, 1/2 inch thick
1 tablespoon butter
1 large onion, sliced and separated into rings
1/2 cup chopped dried apricots
1 1/2 cups beef broth
1/4 cup orange marmalade
1 teaspoon minced fresh gingerroot
1 garlic clove, minced
1 dash ground nutmeg
1 tablespoon cornstarch
4 1/2 teaspoons cold water
Directions
1.In a large skillet, brown pork chops in butter over medium-high heat. Add the onion and apricots. Combine the broth, marmalade, ginger, garlic and nutmeg; pour into skillet. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until meat juices run clear.
2.Remove chops and keep warm. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Spoon over pork chops.
4 boneless pork loin chops, 1/2 inch thick
1 tablespoon butter
1 large onion, sliced and separated into rings
1/2 cup chopped dried apricots
1 1/2 cups beef broth
1/4 cup orange marmalade
1 teaspoon minced fresh gingerroot
1 garlic clove, minced
1 dash ground nutmeg
1 tablespoon cornstarch
4 1/2 teaspoons cold water
Directions
1.In a large skillet, brown pork chops in butter over medium-high heat. Add the onion and apricots. Combine the broth, marmalade, ginger, garlic and nutmeg; pour into skillet. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until meat juices run clear.
2.Remove chops and keep warm. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Spoon over pork chops.
Onion Soup Pork Chops
Ingredients
2 pork chops
1 (1 ounce) package dry onion soup mix
1 (6 ounce) package uncooked wild rice
3 cups water
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Brown pork chops in a medium skillet over medium heat. In a medium bowl combine the soup mix and rice. Mix together and spread in the bottom of a 9x13 inch baking dish. Lay browned chops on top of rice. Pour water over all, gently. Cover dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until internal temperature of pork has reached 160 degrees F (70 degrees C).
2 pork chops
1 (1 ounce) package dry onion soup mix
1 (6 ounce) package uncooked wild rice
3 cups water
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Brown pork chops in a medium skillet over medium heat. In a medium bowl combine the soup mix and rice. Mix together and spread in the bottom of a 9x13 inch baking dish. Lay browned chops on top of rice. Pour water over all, gently. Cover dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until internal temperature of pork has reached 160 degrees F (70 degrees C).
Onion Pan-Fried Pork Chops
Ingredients
1 (1 ounce) envelope dry onion soup mix
2 pork chops
1/4 cup all-purpose flour
1 cup olive oil for frying
Directions
1.Before opening the onion soup mix, use your hands to crush the larger bits of onion in the packet. Open the packet, and pour the mix into a shallow bowl. Stir in the flour.
2.Heat the oil in a heavy skillet over medium heat. The oil is hot enough when a pinch of the flour mixture sizzles when tossed into the oil. Coat pork chops in the onion soup mixture, and shake off the excess. Carefully place in the hot oil. Turn chops over after about 30 seconds to quickly sear both sides. Cook for about 4 minutes per side, or to desired degree of doneness.
1 (1 ounce) envelope dry onion soup mix
2 pork chops
1/4 cup all-purpose flour
1 cup olive oil for frying
Directions
1.Before opening the onion soup mix, use your hands to crush the larger bits of onion in the packet. Open the packet, and pour the mix into a shallow bowl. Stir in the flour.
2.Heat the oil in a heavy skillet over medium heat. The oil is hot enough when a pinch of the flour mixture sizzles when tossed into the oil. Coat pork chops in the onion soup mixture, and shake off the excess. Carefully place in the hot oil. Turn chops over after about 30 seconds to quickly sear both sides. Cook for about 4 minutes per side, or to desired degree of doneness.
One-Pot Pork Chops
Ingredients
4 bone-in pork loin chops (6 ounces each)
1/4 cup all-purpose flour
6 small potatoes, quartered
1 cup fresh baby carrots
1/2 cup water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dried oregano
1 (10.75 ounce) can condensed tomato soup, undiluted
Directions
1.Coat pork chops with flour. In a large skillet, brown chops on both sides. Add potatoes and carrots. In a small bowl, combine the water, Worcestershire sauce, salt and oregano; pour over pork and vegetables. Cover and simmer for 25 minutes.
2.Stir in the soup; cover and simmer 10-15 minutes longer or until meat and vegetables are tender.
4 bone-in pork loin chops (6 ounces each)
1/4 cup all-purpose flour
6 small potatoes, quartered
1 cup fresh baby carrots
1/2 cup water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dried oregano
1 (10.75 ounce) can condensed tomato soup, undiluted
Directions
1.Coat pork chops with flour. In a large skillet, brown chops on both sides. Add potatoes and carrots. In a small bowl, combine the water, Worcestershire sauce, salt and oregano; pour over pork and vegetables. Cover and simmer for 25 minutes.
2.Stir in the soup; cover and simmer 10-15 minutes longer or until meat and vegetables are tender.
Oh So Good Pork Chops
Ingredients
3 tablespoons vegetable oil
6 pork chops
1 cup water
1 (.75 ounce) packet dry brown gravy mix
2 tablespoons brown sugar
2 tablespoons vinegar
1/8 teaspoon garlic powder
Directions
1.Heat the vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side.
2.Whisk together the water, brown gravy mix, brown sugar, vinegar, and garlic powder in a bowl until the sugar is dissolved and the mixture is smooth. Pour the gravy mixture over the browned pork chops. Cover the skillet, reduce heat to low, and simmer until the chops are tender, about 30 minutes.
3 tablespoons vegetable oil
6 pork chops
1 cup water
1 (.75 ounce) packet dry brown gravy mix
2 tablespoons brown sugar
2 tablespoons vinegar
1/8 teaspoon garlic powder
Directions
1.Heat the vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side.
2.Whisk together the water, brown gravy mix, brown sugar, vinegar, and garlic powder in a bowl until the sugar is dissolved and the mixture is smooth. Pour the gravy mixture over the browned pork chops. Cover the skillet, reduce heat to low, and simmer until the chops are tender, about 30 minutes.
Octoberfest Pork Chops
Ingredients
1 (12 fluid ounce) bottle Octoberfest Beer
1 teaspoon Worcestershire sauce
3 cloves garlic, minced
1 teaspoon Old Bay Seasoning™
1 pinch salt and freshly ground black pepper
4 boneless pork loin chops, pounded thin
1/3 cup freshly grated Parmesan cheese
1 cup panko crumbs
2 eggs
Directions
1.In large freezer bag, combine beer, Worcestershire sauce, garlic, Old Bay Seasoning™, salt, pepper, and pork chops. Marinate for 30 minutes.
2.Preheat the oven to 325 degrees F (165 degrees C). On a large plate, mix panko crumbs and Parmesan cheese. In a shallow bowl, whisk eggs until creamy. Remove pork chops from marinade. Dip each chop in egg, then press into crumb mixture to coat. Transfer chops to non-stick baking pan.
3.Bake in preheated oven for 25 minutes on one side. Turn chops over and continue cooking for another 25 minutes. Raise temperature to 350 degrees F (175 degrees C), and continue cooking until pork chops achieve an internal temperature of 160 degrees F (70 degrees C) and the coating is crispy.
1 (12 fluid ounce) bottle Octoberfest Beer
1 teaspoon Worcestershire sauce
3 cloves garlic, minced
1 teaspoon Old Bay Seasoning™
1 pinch salt and freshly ground black pepper
4 boneless pork loin chops, pounded thin
1/3 cup freshly grated Parmesan cheese
1 cup panko crumbs
2 eggs
Directions
1.In large freezer bag, combine beer, Worcestershire sauce, garlic, Old Bay Seasoning™, salt, pepper, and pork chops. Marinate for 30 minutes.
2.Preheat the oven to 325 degrees F (165 degrees C). On a large plate, mix panko crumbs and Parmesan cheese. In a shallow bowl, whisk eggs until creamy. Remove pork chops from marinade. Dip each chop in egg, then press into crumb mixture to coat. Transfer chops to non-stick baking pan.
3.Bake in preheated oven for 25 minutes on one side. Turn chops over and continue cooking for another 25 minutes. Raise temperature to 350 degrees F (175 degrees C), and continue cooking until pork chops achieve an internal temperature of 160 degrees F (70 degrees C) and the coating is crispy.
My Kid's Favorite Pork Chops
Ingredients
6 pork chops
2 tablespoons steak seasoning
1 (12 fluid ounce) can or bottle beer
1 (18 ounce) bottle barbeque sauce
2 onions, sliced
Directions
1.Sprinkle pork chops with steak seasoning. Brown both sides in skillet. After the pork chops have been browned, remove them from the pan.
2.Pour into skillet one can of beer. Stir around the beer until all the particles on the sides have been incorporated. Pour in barbecue sauce and place the pork chops back into the pan. Add onions and cover. Simmer on low for 1 to 2 hours.
6 pork chops
2 tablespoons steak seasoning
1 (12 fluid ounce) can or bottle beer
1 (18 ounce) bottle barbeque sauce
2 onions, sliced
Directions
1.Sprinkle pork chops with steak seasoning. Brown both sides in skillet. After the pork chops have been browned, remove them from the pan.
2.Pour into skillet one can of beer. Stir around the beer until all the particles on the sides have been incorporated. Pour in barbecue sauce and place the pork chops back into the pan. Add onions and cover. Simmer on low for 1 to 2 hours.
Mustard Onion Pork Chops
Ingredients
4 boneless pork loin chops, butterflied
1/2 cup prepared yellow mustard, or to taste
1 cup canned French fried onions
Directions
1.Preheat the oven to 375 degrees F (190 degrees C).
2.Place the pork chops in a shallow baking dish. Pour mustard over them, and turn to coat. Sprinkle fried onions over the top. Cover with aluminum foil.
3.Bake for 20 minutes in the preheated oven, or until pork chops are cooked through.
4 boneless pork loin chops, butterflied
1/2 cup prepared yellow mustard, or to taste
1 cup canned French fried onions
Directions
1.Preheat the oven to 375 degrees F (190 degrees C).
2.Place the pork chops in a shallow baking dish. Pour mustard over them, and turn to coat. Sprinkle fried onions over the top. Cover with aluminum foil.
3.Bake for 20 minutes in the preheated oven, or until pork chops are cooked through.
Mushroom-Garlic Pork Chops
Ingredients
1 tablespoon vegetable oil
4 bone-in pork chops, 1/2 inch thick
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk
Hot cooked egg noodles
Directions
1.Heat the oil in a 10-inch skillet over medium-high heat. Add the pork chops and cook until the chops are well browned on both sides. Remove the pork chops and set them aside.
2.Stir in the soup and milk. Heat to a boil. Return the pork chops to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chops are cooked through but slightly pink in the center*.
3.Serve with the noodles.
1 tablespoon vegetable oil
4 bone-in pork chops, 1/2 inch thick
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk
Hot cooked egg noodles
Directions
1.Heat the oil in a 10-inch skillet over medium-high heat. Add the pork chops and cook until the chops are well browned on both sides. Remove the pork chops and set them aside.
2.Stir in the soup and milk. Heat to a boil. Return the pork chops to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chops are cooked through but slightly pink in the center*.
3.Serve with the noodles.
Mushroom Sauce Baked Pork Chops
Ingredients
6 pork chops
1 teaspoon salt
1/4 teaspoon ground black pepper
garlic powder to taste
2 tablespoons butter
2 large onions, finely chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
4 cups thinly sliced potatoes
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
2.Rub pork chops with salt, pepper, and garlic powder. Melt butter in a skillet over medium-high heat, add chops, and brown on both sides. Remove from skillet. Place onions in skillet, and cook until browned. Pour in mushroom soup and milk; stir until blended. Remove from heat, and set aside.
3.Arrange sliced potatoes evenly in prepared baking dish. Arrange chops on top of potatoes. Pour soup mixture over chops.
4.Bake, covered, for 30 minutes in the preheated oven. Uncover, and bake 30 minutes more, or until potatoes are tender.
6 pork chops
1 teaspoon salt
1/4 teaspoon ground black pepper
garlic powder to taste
2 tablespoons butter
2 large onions, finely chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
4 cups thinly sliced potatoes
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
2.Rub pork chops with salt, pepper, and garlic powder. Melt butter in a skillet over medium-high heat, add chops, and brown on both sides. Remove from skillet. Place onions in skillet, and cook until browned. Pour in mushroom soup and milk; stir until blended. Remove from heat, and set aside.
3.Arrange sliced potatoes evenly in prepared baking dish. Arrange chops on top of potatoes. Pour soup mixture over chops.
4.Bake, covered, for 30 minutes in the preheated oven. Uncover, and bake 30 minutes more, or until potatoes are tender.
Mushroom Pork Chops
Ingredients
4 pork chops
salt and pepper to taste
1 pinch garlic salt, or to taste
1 onion, chopped
1/2 pound fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
Directions
1.Season pork chops with salt, pepper, and garlic salt to taste.
2.In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.
4 pork chops
salt and pepper to taste
1 pinch garlic salt, or to taste
1 onion, chopped
1/2 pound fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
Directions
1.Season pork chops with salt, pepper, and garlic salt to taste.
2.In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.
Mother-in-Law's Chops
Ingredients
4 pork chops
1 onion, sliced
2 teaspoons vinegar
1/2 cup ketchup
1 teaspoon yellow mustard
1 teaspoon brown sugar
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Place chops and onion slices in a casserole dish. In a bowl mix together: vinegar, ketchup, mustard and brown sugar. Pour mixture over chops. Bake in oven for 1 1/2 to 2 hours.
4 pork chops
1 onion, sliced
2 teaspoons vinegar
1/2 cup ketchup
1 teaspoon yellow mustard
1 teaspoon brown sugar
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Place chops and onion slices in a casserole dish. In a bowl mix together: vinegar, ketchup, mustard and brown sugar. Pour mixture over chops. Bake in oven for 1 1/2 to 2 hours.
Mom's Stuffing Pork Chops
Ingredients
1 tablespoon olive oil
6 (3/4 inch) thick pork chops
1/2 cup water
2 tablespoons butter
1/4 cup chopped celery
2 tablespoons minced onion
2 cups soft bread crumbs
1 (8 ounce) can cream-style corn
1 teaspoon poultry seasoning
1 1/4 teaspoons salt
1/2 teaspoon pepper
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Heat olive oil in a large skillet over medium high heat. Brown chops, turning once, and transfer to a shallow baking dish. Add water, and cover.
3.Bake in the preheated oven for 1 hour.
4.When chops are almost done, melt butter in a medium saucepan over medium heat. Cook and stir celery and onions until onions are translucent. Stir in bread crumbs, corn, poultry seasoning, salt, and pepper. Cook for 5 minutes, then spoon stuffing over chops and return to the oven. Bake, uncovered, for 15 minutes more, or until no longer pink in the center.
1 tablespoon olive oil
6 (3/4 inch) thick pork chops
1/2 cup water
2 tablespoons butter
1/4 cup chopped celery
2 tablespoons minced onion
2 cups soft bread crumbs
1 (8 ounce) can cream-style corn
1 teaspoon poultry seasoning
1 1/4 teaspoons salt
1/2 teaspoon pepper
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Heat olive oil in a large skillet over medium high heat. Brown chops, turning once, and transfer to a shallow baking dish. Add water, and cover.
3.Bake in the preheated oven for 1 hour.
4.When chops are almost done, melt butter in a medium saucepan over medium heat. Cook and stir celery and onions until onions are translucent. Stir in bread crumbs, corn, poultry seasoning, salt, and pepper. Cook for 5 minutes, then spoon stuffing over chops and return to the oven. Bake, uncovered, for 15 minutes more, or until no longer pink in the center.
Mom's Best Pork Chops
Ingredients
2 eggs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 (4 ounce) packets saltine crackers, crushed
3 tablespoons vegetable oil
6 thin cut pork chops
Directions
1.Preheat the oven to 375 degrees F (190 degrees C).
2.In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.
3.Bake for 45 minutes in the preheated oven, turning once. Serve immediately
2 eggs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 (4 ounce) packets saltine crackers, crushed
3 tablespoons vegetable oil
6 thin cut pork chops
Directions
1.Preheat the oven to 375 degrees F (190 degrees C).
2.In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.
3.Bake for 45 minutes in the preheated oven, turning once. Serve immediately
Modenese Pork Chops
Ingredients
4 tablespoons butter
4 (1 inch thick) pork chops
1/2 cup dry white wine
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 teaspoon crushed dried rosemary
2 cloves garlic, minced
Directions
1.In a large skillet, melt butter over medium heat. Cook chops in butter, turning once to brown evenly.
2.Pour in wine, and season with salt, pepper, rosemary, and garlic. Simmer, uncovered, for 20 minutes, or until chops are tender. Transfer pork chops to serving plates, and spoon sauce over the meat.
4 tablespoons butter
4 (1 inch thick) pork chops
1/2 cup dry white wine
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 teaspoon crushed dried rosemary
2 cloves garlic, minced
Directions
1.In a large skillet, melt butter over medium heat. Cook chops in butter, turning once to brown evenly.
2.Pour in wine, and season with salt, pepper, rosemary, and garlic. Simmer, uncovered, for 20 minutes, or until chops are tender. Transfer pork chops to serving plates, and spoon sauce over the meat.
Mistakenly Zesty Pork Chops
Ingredients
1 cup soy sauce
3/4 cup water
1/2 cup brown sugar
1 tablespoon honey
1 dash lemon juice
4 pork chops
1 cup ketchup
1/2 cup cocktail sauce
1/4 cup brown sugar
2 tablespoons water
1 1/2 teaspoons ground dry mustard
Directions
1.In a saucepan over medium heat, mix the soy sauce, water, brown sugar, honey, and lemon juice. Bring to a boil, remove from heat, and cool.
2.Place the pork chops in a large, resealable plastic bag. Pour the soy sauce mixture into the bag, seal, and marinate in the refrigerator for 3 to 6 hours.
3.Preheat oven to 350 degrees F (175 degrees C).
4.Drain the pork chops, and discard remaining marinade. Arrange the pork chops in a baking dish, cover, and bake 30 minutes in the preheated oven.
5.In a bowl, blend the ketchup, cocktail sauce, brown sugar, water, and mustard. Pour over the pork chops, and continue baking 30 minutes, to an internal temperature of 160 degrees F (70 degrees C).
1 cup soy sauce
3/4 cup water
1/2 cup brown sugar
1 tablespoon honey
1 dash lemon juice
4 pork chops
1 cup ketchup
1/2 cup cocktail sauce
1/4 cup brown sugar
2 tablespoons water
1 1/2 teaspoons ground dry mustard
Directions
1.In a saucepan over medium heat, mix the soy sauce, water, brown sugar, honey, and lemon juice. Bring to a boil, remove from heat, and cool.
2.Place the pork chops in a large, resealable plastic bag. Pour the soy sauce mixture into the bag, seal, and marinate in the refrigerator for 3 to 6 hours.
3.Preheat oven to 350 degrees F (175 degrees C).
4.Drain the pork chops, and discard remaining marinade. Arrange the pork chops in a baking dish, cover, and bake 30 minutes in the preheated oven.
5.In a bowl, blend the ketchup, cocktail sauce, brown sugar, water, and mustard. Pour over the pork chops, and continue baking 30 minutes, to an internal temperature of 160 degrees F (70 degrees C).
Minnesota Pork Chops
Ingredients
6 pork chops
salt and pepper to taste
1 cup uncooked wild rice
1 1/2 cups water
1 (8 ounce) can canned mushrooms
1 tablespoon chicken bouillon granules
1 (10.75 ounce) can condensed cream of mushroom soup
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish.
3.Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.
6 pork chops
salt and pepper to taste
1 cup uncooked wild rice
1 1/2 cups water
1 (8 ounce) can canned mushrooms
1 tablespoon chicken bouillon granules
1 (10.75 ounce) can condensed cream of mushroom soup
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish.
3.Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.
Mexican-Style Pork Chops
Ingredients
6 (1/2-inch thick) bone-in pork chops
2 tablespoons vegetable oil
1 medium onion, chopped
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (10.75 ounce) can condensed tomato soup, undiluted
1 1/4 cups water
1 cup uncooked instant rice
1/2 cup sliced ripe olives
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
1.In an ovenproof skillet, brown pork chops in oil on each side; remove an keep warm. In the same skillet, saute onion until tender. Stir in the remaining ingredients; bring to a boil. Place chops over top. Bake, uncovered, at 350 degrees F for 35-40 minutes or until meat is tender.
6 (1/2-inch thick) bone-in pork chops
2 tablespoons vegetable oil
1 medium onion, chopped
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (10.75 ounce) can condensed tomato soup, undiluted
1 1/4 cups water
1 cup uncooked instant rice
1/2 cup sliced ripe olives
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
1.In an ovenproof skillet, brown pork chops in oil on each side; remove an keep warm. In the same skillet, saute onion until tender. Stir in the remaining ingredients; bring to a boil. Place chops over top. Bake, uncovered, at 350 degrees F for 35-40 minutes or until meat is tender.
Mexicali Pork Chops
Ingredients
1 (1.25 ounce) package taco seasoning
4 boneless pork loin chops, 1/2 inch thick
1 tablespoon vegetable oil
Salsa
Directions
1.Rub taco seasoning over pork chops. In a skillet, cook chops in oil over medium-high heat until meat is no longer pink and juices run clear, about 9 minutes. Serve with salsa.
1 (1.25 ounce) package taco seasoning
4 boneless pork loin chops, 1/2 inch thick
1 tablespoon vegetable oil
Salsa
Directions
1.Rub taco seasoning over pork chops. In a skillet, cook chops in oil over medium-high heat until meat is no longer pink and juices run clear, about 9 minutes. Serve with salsa.
Mesquite Grilled Pork Chops with Apple Salsa
Ingredients
1 (16 ounce) jar applesauce
1 onions, quartered
1 jalapeno pepper, seeded and minced
1 clove garlic, minced
1/2 teaspoon salt
1 tablespoon ground white pepper
4 pork chops
1 1/2 teaspoons garlic powder
salt and pepper to taste
1 cup mesquite chips, soaked
Directions
1.In a medium bowl, combine applesauce, onion, jalapeno pepper, garlic, 1/2 teaspoon salt, and white pepper. Refrigerate several hours, or overnight.
2.Season chops with garlic powder, and salt and pepper to taste.
3.Preheat grill for medium-high heat.
4.Sprinkle soaked wood over coals, or place in the smoker box of a gas grill. Lightly oil grate, and place chops on grill. Cook for 6 to 8 minutes per side, or to desired doneness. Serve with applesauce salsa.
1 (16 ounce) jar applesauce
1 onions, quartered
1 jalapeno pepper, seeded and minced
1 clove garlic, minced
1/2 teaspoon salt
1 tablespoon ground white pepper
4 pork chops
1 1/2 teaspoons garlic powder
salt and pepper to taste
1 cup mesquite chips, soaked
Directions
1.In a medium bowl, combine applesauce, onion, jalapeno pepper, garlic, 1/2 teaspoon salt, and white pepper. Refrigerate several hours, or overnight.
2.Season chops with garlic powder, and salt and pepper to taste.
3.Preheat grill for medium-high heat.
4.Sprinkle soaked wood over coals, or place in the smoker box of a gas grill. Lightly oil grate, and place chops on grill. Cook for 6 to 8 minutes per side, or to desired doneness. Serve with applesauce salsa.
Melt In Your Mouth Pork Chops
Ingredients
1/2 cup soy sauce
1 cup teriyaki sauce
2 1/2 cups water
4 pork chops
Directions
1.In a large bowl combine soy sauce, teriyaki sauce and water.
2.In a large skillet on medium heat, brown both sides of the pork chops in a small amount of oil. Pour liquid mixture over chops. Add more water if needed. Chops should be covered completely in liquid.
3.Bring to a boil. Lower temperature and simmer for an hour and twenty minutes, turning chops over half way through.
1/2 cup soy sauce
1 cup teriyaki sauce
2 1/2 cups water
4 pork chops
Directions
1.In a large bowl combine soy sauce, teriyaki sauce and water.
2.In a large skillet on medium heat, brown both sides of the pork chops in a small amount of oil. Pour liquid mixture over chops. Add more water if needed. Chops should be covered completely in liquid.
3.Bring to a boil. Lower temperature and simmer for an hour and twenty minutes, turning chops over half way through.
Mary's Pork Chops
Ingredients
1 tablespoon olive oil
6 pork chops
salt and pepper to taste
1/4 cup pancake syrup
2 1/2 cups canned tomato sauce
1 pinch dried tarragon
2 cups instant rice
Directions
1.Heat the oil in a large iron skillet or Dutch oven over medium-high heat. Season pork chops with a little salt and pepper, then brown them in the hot oil on both sides. Remove the chops to a plate, and add the syrup, tomato sauce, and tarragon. Reduce heat to medium-low, and when the sauce mixture is warm, return the pork chops to the sauce, and simmer for 15 minutes, or until the chops are cooked through.
2.Remove the chops from the sauce, and set aside, keeping warm. Add the rice to the sauce, cover, and cook until rice is tender, about 10 minutes. Serve rice and sauce with pork chops over the top.
1 tablespoon olive oil
6 pork chops
salt and pepper to taste
1/4 cup pancake syrup
2 1/2 cups canned tomato sauce
1 pinch dried tarragon
2 cups instant rice
Directions
1.Heat the oil in a large iron skillet or Dutch oven over medium-high heat. Season pork chops with a little salt and pepper, then brown them in the hot oil on both sides. Remove the chops to a plate, and add the syrup, tomato sauce, and tarragon. Reduce heat to medium-low, and when the sauce mixture is warm, return the pork chops to the sauce, and simmer for 15 minutes, or until the chops are cooked through.
2.Remove the chops from the sauce, and set aside, keeping warm. Add the rice to the sauce, cover, and cook until rice is tender, about 10 minutes. Serve rice and sauce with pork chops over the top.
Marmalade Pork Chops
Ingredients
5 pork chops
1/2 cup orange marmalade
1/2 cup soy sauce
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Place pork chops in a 9x13 baking dish. In a small bowl stir together the marmalade and soy sauce. Pour over the chops. Cover with foil and bake for 1 hour.
5 pork chops
1/2 cup orange marmalade
1/2 cup soy sauce
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Place pork chops in a 9x13 baking dish. In a small bowl stir together the marmalade and soy sauce. Pour over the chops. Cover with foil and bake for 1 hour.
Marinated Spicy Pork Chops
Ingredients
3/4 cup soy sauce
1/4 cup fresh lemon juice
1 tablespoon brown sugar
1 tablespoon chili sauce
1/4 teaspoon garlic powder
8 center cut pork chops
Directions
1.In a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder.. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through.
2.Preheat an outdoor grill for high heat.
3.Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 160 degrees F (70 degrees C).
3/4 cup soy sauce
1/4 cup fresh lemon juice
1 tablespoon brown sugar
1 tablespoon chili sauce
1/4 teaspoon garlic powder
8 center cut pork chops
Directions
1.In a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder.. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through.
2.Preheat an outdoor grill for high heat.
3.Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 160 degrees F (70 degrees C).
Marinated Pork Chops
Ingredients
3/4 cup vegetable oil
1/3 cup soy sauce
1/4 cup vinegar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
1 garlic clove, minced
6 (1 inch thick) pork chops
Directions
1.Combine the first 10 ingredients in a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal bag or cover container; refrigerate overnight. Drain and discard marinade. Grill, covered, over medium coals, turning occasionally, for 20-25 minutes or until juices run clear.
3/4 cup vegetable oil
1/3 cup soy sauce
1/4 cup vinegar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
1 garlic clove, minced
6 (1 inch thick) pork chops
Directions
1.Combine the first 10 ingredients in a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal bag or cover container; refrigerate overnight. Drain and discard marinade. Grill, covered, over medium coals, turning occasionally, for 20-25 minutes or until juices run clear.
Marinated Pineapple Pork Chops
Ingredients
1 medium onion, finely chopped
1/4 cup Sauterne wine
1/4 cup soy sauce
2 tablespoons vegetable oil
1 tablespoon dry mustard
6 (1/2-inch thick) pork chops
1 (15.25 ounce) can crushed pineapple
3 tablespoons brown sugar
Directions
1.In a medium container, mix onion, Sauterne wine, soy sauce, vegetable oil, and dry mustard. Place pork chops in the mixture. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn pork chops once while marinating.
2.Prepare an outdoor grill for high heat, and lightly oil grate.
3.Arrange pork chops on the grill, and cook 5 to 7 minutes on each side, to an internal temperature of 160 degrees F (70 degrees C). Top with crushed pineapple and brown sugar before removing from heat. Discard remaining marinade.
1 medium onion, finely chopped
1/4 cup Sauterne wine
1/4 cup soy sauce
2 tablespoons vegetable oil
1 tablespoon dry mustard
6 (1/2-inch thick) pork chops
1 (15.25 ounce) can crushed pineapple
3 tablespoons brown sugar
Directions
1.In a medium container, mix onion, Sauterne wine, soy sauce, vegetable oil, and dry mustard. Place pork chops in the mixture. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn pork chops once while marinating.
2.Prepare an outdoor grill for high heat, and lightly oil grate.
3.Arrange pork chops on the grill, and cook 5 to 7 minutes on each side, to an internal temperature of 160 degrees F (70 degrees C). Top with crushed pineapple and brown sugar before removing from heat. Discard remaining marinade.
Marinated Chops 'n' Onion
Ingredients
3/4 cup lime juice
1 teaspoon salt
1/4 teaspoon cayenne pepper
4 bone-in pork loin chops (7 ounces each)
1 large red onion, sliced
Directions
1.In a large resealable plastic bag or shallow glass container, combine lime juice, salt if desired and cayenne. Add pork chops and onion; turn to coat. Cover and refrigerate for at least 2 hours. Drain, reserving marinade and onion. Grill chops, covered, over medium-hot heat for 8-10 minutes on each side or until no longer pink. Place the marinade and onion in a saucepan; bring to a rolling boil. Serve with the chops.
3/4 cup lime juice
1 teaspoon salt
1/4 teaspoon cayenne pepper
4 bone-in pork loin chops (7 ounces each)
1 large red onion, sliced
Directions
1.In a large resealable plastic bag or shallow glass container, combine lime juice, salt if desired and cayenne. Add pork chops and onion; turn to coat. Cover and refrigerate for at least 2 hours. Drain, reserving marinade and onion. Grill chops, covered, over medium-hot heat for 8-10 minutes on each side or until no longer pink. Place the marinade and onion in a saucepan; bring to a rolling boil. Serve with the chops.
Marinated Baked Pork Chops
Ingredients
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons brown sugar
2 tablespoons ketchup
6 pork chops, trimmed
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
3.Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
4.Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F (70 degrees C).
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons brown sugar
2 tablespoons ketchup
6 pork chops, trimmed
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
3.Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
4.Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F (70 degrees C).
Margie's Sour Cream Pork Chops
Ingredients
3/4 cup all-purpose flour
salt and pepper to taste
4 1/2-inch thick pork chops
2 tablespoons vegetable oil
1 1/4 cups chicken broth
5 tablespoons vinegar
1 1/4 cups sour cream
2 1/2 tablespoons sugar
3/4 teaspoon crushed dried summer savory
2 bay leaves
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
2.Mix the flour, salt, and pepper in a shallow dish. Press pork chops in the mixture to coat.
3.Heat the vegetable oil in a skillet over medium-high heat, and brown the pork chops on both sides. In a saucepan over medium-low heat, whisk together the chicken broth, vinegar, sour cream, sugar, savory, and bay leaves. Arrange the pork chops in the prepared baking dish. Pour sauce over the pork chops.
4.Bake 1 hour in the preheated oven.
3/4 cup all-purpose flour
salt and pepper to taste
4 1/2-inch thick pork chops
2 tablespoons vegetable oil
1 1/4 cups chicken broth
5 tablespoons vinegar
1 1/4 cups sour cream
2 1/2 tablespoons sugar
3/4 teaspoon crushed dried summer savory
2 bay leaves
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
2.Mix the flour, salt, and pepper in a shallow dish. Press pork chops in the mixture to coat.
3.Heat the vegetable oil in a skillet over medium-high heat, and brown the pork chops on both sides. In a saucepan over medium-low heat, whisk together the chicken broth, vinegar, sour cream, sugar, savory, and bay leaves. Arrange the pork chops in the prepared baking dish. Pour sauce over the pork chops.
4.Bake 1 hour in the preheated oven.
Mara's Pork Chops
Ingredients
6 (1 inch thick) pork chops
2 eggs, lightly beaten
1 1/2 cups bread crumbs
2 tablespoons vegetable oil
3 cups tomato juice
1 cup unpacked brown sugar
2 tablespoons vinegar
1/4 teaspoon ground cloves, or to taste
salt and ground black pepper to taste
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Dip pork chops into eggs then into the bread crumbs, coating evenly. Heat oil in a large skillet over medium-high heat. Place coated pork chops in the skillet in a single layer, and cook until golden brown on each side, 3 to 4 minutes per side. Cook them in batches if skillet isn't large enough. Place the pork chops in a large baking dish in a single layer.
3.In a saucepan, bring to a boil the tomato juice, brown sugar, vinegar, cloves, salt, and pepper. Reduce heat to medium-low and simmer uncovered for 5 minutes. Pour mixture evenly over the pork chops.
4.Bake in preheated oven uncovered for one hour.
6 (1 inch thick) pork chops
2 eggs, lightly beaten
1 1/2 cups bread crumbs
2 tablespoons vegetable oil
3 cups tomato juice
1 cup unpacked brown sugar
2 tablespoons vinegar
1/4 teaspoon ground cloves, or to taste
salt and ground black pepper to taste
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Dip pork chops into eggs then into the bread crumbs, coating evenly. Heat oil in a large skillet over medium-high heat. Place coated pork chops in the skillet in a single layer, and cook until golden brown on each side, 3 to 4 minutes per side. Cook them in batches if skillet isn't large enough. Place the pork chops in a large baking dish in a single layer.
3.In a saucepan, bring to a boil the tomato juice, brown sugar, vinegar, cloves, salt, and pepper. Reduce heat to medium-low and simmer uncovered for 5 minutes. Pour mixture evenly over the pork chops.
4.Bake in preheated oven uncovered for one hour.
Maple-Pecan Pork Chops
Ingredients
2 tablespoons spicy brown mustard
1/2 teaspoon pepper
1/2 cup maple syrup, divided
4 (3/4 inch thick) bone-in pork loin chops
1 tablespoon butter
1/2 cup unsweetened apple juice
1 cup pecan halves
Directions
1.In a small bowl, combine the mustard, pepper and 2 teaspoons syrup. Brush over both sides of pork chops. In a large nonstick skillet, brown pork in butter over medium heat for 2-3 minutes on each side. Add apple juice. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm.
2.Add pecans and remaining syrup to the skillet; cook and stir for 1-2 minutes or until blended. Serve over pork chops.
2 tablespoons spicy brown mustard
1/2 teaspoon pepper
1/2 cup maple syrup, divided
4 (3/4 inch thick) bone-in pork loin chops
1 tablespoon butter
1/2 cup unsweetened apple juice
1 cup pecan halves
Directions
1.In a small bowl, combine the mustard, pepper and 2 teaspoons syrup. Brush over both sides of pork chops. In a large nonstick skillet, brown pork in butter over medium heat for 2-3 minutes on each side. Add apple juice. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm.
2.Add pecans and remaining syrup to the skillet; cook and stir for 1-2 minutes or until blended. Serve over pork chops.
Maple-Mustard Glazed Pork Chops
Ingredients
1/4 cup lightly packed brown sugar
1 tablespoon fresh-ground black pepper
1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon paprika
4 (6 ounce) boneless pork loin chops
1/4 cup pure maple syrup
2 tablespoons spicy brown mustard
Directions
1.Stir together the brown sugar, pepper, salt, onion powder, and paprika in a bowl. Coat the pork chops with this mixture on both sides. Cover and place in the refrigerator 6 hours to overnight.
2.Place oven rack in it's highest position. Set oven to Broil.
3.Place pork chops onto a slotted, two-piece broiler pan. Stir together the maple syrup and spicy mustard. Broil pork chops for 5 minutes, then turn over, and broil for another 5 minutes. Brush the tops with the mustard glaze, and cook for 1 minute. Turn the chops over, brush again, and broil for an additional minute, or until cooked to your desired degree of doneness. Remove pork chops to serving plates and top with additional glaze, if desired.
1/4 cup lightly packed brown sugar
1 tablespoon fresh-ground black pepper
1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon paprika
4 (6 ounce) boneless pork loin chops
1/4 cup pure maple syrup
2 tablespoons spicy brown mustard
Directions
1.Stir together the brown sugar, pepper, salt, onion powder, and paprika in a bowl. Coat the pork chops with this mixture on both sides. Cover and place in the refrigerator 6 hours to overnight.
2.Place oven rack in it's highest position. Set oven to Broil.
3.Place pork chops onto a slotted, two-piece broiler pan. Stir together the maple syrup and spicy mustard. Broil pork chops for 5 minutes, then turn over, and broil for another 5 minutes. Brush the tops with the mustard glaze, and cook for 1 minute. Turn the chops over, brush again, and broil for an additional minute, or until cooked to your desired degree of doneness. Remove pork chops to serving plates and top with additional glaze, if desired.
Maple-Glazed Pork Chops
Ingredients
1/2 cup all-purpose flour
salt and pepper to taste
4 bone-in pork loin chops, 1 inch thick
2 tablespoons butter
1/4 cup cider vinegar
1/3 cup maple syrup
1 tablespoon cornstarch
3 tablespoons water
2/3 cup packed brown sugar
Directions
1.In a large resealable plastic bag, combine flour, salt and pepper. Add pork chops and shake to coat. In a skillet, brown chops on both sides in butter. Place in an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered, at 450 degrees F for 20-25 minutes or until juices run clear.
2.Meanwhile, in a skillet, bring the vinegar to a boil. Reduce heat; add maple syrup. Cover and cook for 10 minutes. Combine cornstarch and water until smooth; add to the maple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
3.Place chops on a broiler pan; sprinkle with brown sugar. Broil 4 in. from the heat for 2-3 minutes or until sugar is melted. Drizzle with maple glaze.
1/2 cup all-purpose flour
salt and pepper to taste
4 bone-in pork loin chops, 1 inch thick
2 tablespoons butter
1/4 cup cider vinegar
1/3 cup maple syrup
1 tablespoon cornstarch
3 tablespoons water
2/3 cup packed brown sugar
Directions
1.In a large resealable plastic bag, combine flour, salt and pepper. Add pork chops and shake to coat. In a skillet, brown chops on both sides in butter. Place in an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered, at 450 degrees F for 20-25 minutes or until juices run clear.
2.Meanwhile, in a skillet, bring the vinegar to a boil. Reduce heat; add maple syrup. Cover and cook for 10 minutes. Combine cornstarch and water until smooth; add to the maple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
3.Place chops on a broiler pan; sprinkle with brown sugar. Broil 4 in. from the heat for 2-3 minutes or until sugar is melted. Drizzle with maple glaze.
Maple Plank-Grilled Italian Stuffed Pork Chops
Ingredients
1 large, maple grilling plank
4 (6 ounce) boneless pork loin chops, about 2 inches thick
2 tablespoons butter
1 onion, chopped
1 tablespoon chopped garlic
1 stalk celery, chopped
2 cups fresh spinach leaves
1 (14.5 ounce) can chicken broth
2 cups garlic seasoned croutons
1/2 cup shredded Italian cheese blend
2 tablespoons freshly grated Parmesan cheese
2 teaspoons fresh rosemary, chopped
salt and ground black pepper to taste
Directions
1.Preheat outdoor grill for medium-high heat. Prepare a maple grilling plank by soaking in water according to manufacturer's directions.
2.Place the pork chops on a clean, flat surface, and cut from one side through the middle to within one-half inch of the other side. Open the two sides and spread them out like an open book. Set aside until needed.
3.Melt the butter in a large skillet over medium-high heat. Stir in the onion, garlic, and celery; cook and stir until the onion is soft and transparent, about 5 minutes. Add the spinach, and cook until wilted, 3 to 5 minutes. Pour in the chicken broth, and add the croutons: stir until croutons absorb the broth. Remove from heat, and stir in the Italian cheese blend and the Parmesan cheese. Spoon the vegetable-cheese mixture into the pockets of each pork chop. Close one side of the pork chop over the filling. Place pork chops on the prepared grilling plank. Sprinkle with fresh rosemary, and season with salt and pepper to taste.
4.Cover and grill, turning once, until pork chops are no longer pink in the center and juices run clear, about 30 minutes.
1 large, maple grilling plank
4 (6 ounce) boneless pork loin chops, about 2 inches thick
2 tablespoons butter
1 onion, chopped
1 tablespoon chopped garlic
1 stalk celery, chopped
2 cups fresh spinach leaves
1 (14.5 ounce) can chicken broth
2 cups garlic seasoned croutons
1/2 cup shredded Italian cheese blend
2 tablespoons freshly grated Parmesan cheese
2 teaspoons fresh rosemary, chopped
salt and ground black pepper to taste
Directions
1.Preheat outdoor grill for medium-high heat. Prepare a maple grilling plank by soaking in water according to manufacturer's directions.
2.Place the pork chops on a clean, flat surface, and cut from one side through the middle to within one-half inch of the other side. Open the two sides and spread them out like an open book. Set aside until needed.
3.Melt the butter in a large skillet over medium-high heat. Stir in the onion, garlic, and celery; cook and stir until the onion is soft and transparent, about 5 minutes. Add the spinach, and cook until wilted, 3 to 5 minutes. Pour in the chicken broth, and add the croutons: stir until croutons absorb the broth. Remove from heat, and stir in the Italian cheese blend and the Parmesan cheese. Spoon the vegetable-cheese mixture into the pockets of each pork chop. Close one side of the pork chop over the filling. Place pork chops on the prepared grilling plank. Sprinkle with fresh rosemary, and season with salt and pepper to taste.
4.Cover and grill, turning once, until pork chops are no longer pink in the center and juices run clear, about 30 minutes.
Lime-Glazed Pork Chops
Ingredients
1/3 cup orange marmalade
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
1 teaspoon grated fresh ginger root
4 (8 ounce) bone-in pork loin chops
4 teaspoons minced fresh cilantro leaves
Lime wedges
Directions
1.For glaze, in a small saucepan, combine the marmalade, jalapeno, lime juice and ginger. Cook and stir over medium heat for 5 minutes or until marmalade is melted. Remove from the heat; set aside.
2.Coat grill rack with nonstick cooking spray before starting the grill. Grill pork chops, covered, over medium heat for 6-7 minutes on each side or until juices run clear, brushing with glaze during the last 5 minutes of grilling. Sprinkle with cilantro and serve with lime wedges.
1/3 cup orange marmalade
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
1 teaspoon grated fresh ginger root
4 (8 ounce) bone-in pork loin chops
4 teaspoons minced fresh cilantro leaves
Lime wedges
Directions
1.For glaze, in a small saucepan, combine the marmalade, jalapeno, lime juice and ginger. Cook and stir over medium heat for 5 minutes or until marmalade is melted. Remove from the heat; set aside.
2.Coat grill rack with nonstick cooking spray before starting the grill. Grill pork chops, covered, over medium heat for 6-7 minutes on each side or until juices run clear, brushing with glaze during the last 5 minutes of grilling. Sprinkle with cilantro and serve with lime wedges.
Leslie's Strawberry Breakfast Chops
Ingredients
1/4 cup strawberry preserves
1 1/2 tablespoons minced garlic
1 tablespoon soy sauce
1 tablespoon prepared horseradish
2 pork chops
1 tablespoon butter
1 pinch cayenne pepper
4 fresh strawberries for garnish
Directions
1.In a small saucepan, combine the strawberry preserves, minced garlic, soy sauce and horseradish. Cook over low heat, stirring frequently until heated through.
2.Melt butter in a medium skillet. Lightly sprinkle both sides of each pork chop with cayenne pepper. Fry the chops until browned on each side, then continue to cook over medium heat until no longer pink, and the juices run clear.
3.Serve chops with sauce poured over, and garnish with fresh strawberries.
1/4 cup strawberry preserves
1 1/2 tablespoons minced garlic
1 tablespoon soy sauce
1 tablespoon prepared horseradish
2 pork chops
1 tablespoon butter
1 pinch cayenne pepper
4 fresh strawberries for garnish
Directions
1.In a small saucepan, combine the strawberry preserves, minced garlic, soy sauce and horseradish. Cook over low heat, stirring frequently until heated through.
2.Melt butter in a medium skillet. Lightly sprinkle both sides of each pork chop with cayenne pepper. Fry the chops until browned on each side, then continue to cook over medium heat until no longer pink, and the juices run clear.
3.Serve chops with sauce poured over, and garnish with fresh strawberries.
Lemonade Pork Chops
Ingredients
1 (6 ounce) can frozen lemonade concentrate, thawed
1/3 cup soy sauce
1/2 teaspoon celery salt
1 teaspoon seasoned salt
1/8 teaspoon garlic powder
2 pounds thick cut pork chops or steaks
Directions
1.In a shallow glass dish, stir together the lemonade concentrate, soy sauce, celery salt, seasoned salt, and garlic powder. Place steaks in the mixture, cover, and marinate overnight in the refrigerator.
2.Preheat your oven's broiler. Remove pork steaks from marinade, and discard marinade. Place steaks on a broiling pan.
3.Broil about 4 inches from the heat source for 5 to 7 minutes per side, or to desired degree of doneness.
1 (6 ounce) can frozen lemonade concentrate, thawed
1/3 cup soy sauce
1/2 teaspoon celery salt
1 teaspoon seasoned salt
1/8 teaspoon garlic powder
2 pounds thick cut pork chops or steaks
Directions
1.In a shallow glass dish, stir together the lemonade concentrate, soy sauce, celery salt, seasoned salt, and garlic powder. Place steaks in the mixture, cover, and marinate overnight in the refrigerator.
2.Preheat your oven's broiler. Remove pork steaks from marinade, and discard marinade. Place steaks on a broiling pan.
3.Broil about 4 inches from the heat source for 5 to 7 minutes per side, or to desired degree of doneness.
Lemon Barbeque Pork Chops
Ingredients
2 cups barbecue sauce
4 pork chops
1 lemon, juiced
Directions
1.Place enough barbecue sauce to coat chops in a shallow dish or bowl. Add chops and smother in sauce to coat. Place chops in a medium skillet over medium high heat and saute for 20 to 25 minutes or until cooked through, sprinkling both sides generously with lemon juice while cooking. Remove from heat and serve.
2 cups barbecue sauce
4 pork chops
1 lemon, juiced
Directions
1.Place enough barbecue sauce to coat chops in a shallow dish or bowl. Add chops and smother in sauce to coat. Place chops in a medium skillet over medium high heat and saute for 20 to 25 minutes or until cooked through, sprinkling both sides generously with lemon juice while cooking. Remove from heat and serve.
Korean Slow Cooker Pork Chops
Ingredients
3 cloves garlic, pressed
1/2 cup chicken broth
1 tablespoon Korean chile bean paste
1/2 cup soy sauce
6 pork chops
salt and pepper to taste
Directions
1.In the crock of a slow cooker, stir together the garlic, chicken broth, bean paste and soy sauce. Season the pork chops with salt and pepper, and place them in the crock. Turn to coat with sauce. Cover, and cook for 5 hours on the Low setting.
3 cloves garlic, pressed
1/2 cup chicken broth
1 tablespoon Korean chile bean paste
1/2 cup soy sauce
6 pork chops
salt and pepper to taste
Directions
1.In the crock of a slow cooker, stir together the garlic, chicken broth, bean paste and soy sauce. Season the pork chops with salt and pepper, and place them in the crock. Turn to coat with sauce. Cover, and cook for 5 hours on the Low setting.
Kangaroo Chops
Ingredients
4 pork chops
4 potatoes, quartered
1 ear corn - husked, cleaned and quartered
3 tablespoons soy sauce
3 tablespoons Worcestershire sauce
3 tablespoons water
1 onion, chopped
1 clove garlic, minced
1/8 cup dried bread crumbs
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Place pork chops on a lightly greased large square of aluminum foil. Place potatoes and corn around chops. Pour soy sauce, Worcestershire sauce and water over all. Then distribute the onion and garlic amongst the chops and veggies; top by sprinkling bread crumbs and dry seasonings of your choice over all.
3.Close foil around all and seal tightly. Place foil pouch in a 9x13 inch baking dish lines with another sheet of aluminum foil, in case of spilling. Bake in the preheated oven for 45 minutes. The pouch provides 'self-basting', so you need only remove from the oven and serve!
4 pork chops
4 potatoes, quartered
1 ear corn - husked, cleaned and quartered
3 tablespoons soy sauce
3 tablespoons Worcestershire sauce
3 tablespoons water
1 onion, chopped
1 clove garlic, minced
1/8 cup dried bread crumbs
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Place pork chops on a lightly greased large square of aluminum foil. Place potatoes and corn around chops. Pour soy sauce, Worcestershire sauce and water over all. Then distribute the onion and garlic amongst the chops and veggies; top by sprinkling bread crumbs and dry seasonings of your choice over all.
3.Close foil around all and seal tightly. Place foil pouch in a 9x13 inch baking dish lines with another sheet of aluminum foil, in case of spilling. Bake in the preheated oven for 45 minutes. The pouch provides 'self-basting', so you need only remove from the oven and serve!
Juicy Pork Chops
Ingredients
1/2 cup soy sauce
2 tablespoons jarred minced garlic
1 teaspoon ground black pepper
1 pound (1 inch thick) boneless pork chops
Directions
1.In a large resealable bag, mix together the soy sauce, minced garlic, and pepper. Place the pork chops into the bag, squeeze out most of the air, seal, and marinate for 12 hours in the refrigerator. Turn the bag over about halfway through.
2.Preheat the oven's broiler. Place the pork chops onto a broiling pan. Broil for 5 minutes per side, or to your desired doneness. Time will be different depending on the thickness of your chops.
1/2 cup soy sauce
2 tablespoons jarred minced garlic
1 teaspoon ground black pepper
1 pound (1 inch thick) boneless pork chops
Directions
1.In a large resealable bag, mix together the soy sauce, minced garlic, and pepper. Place the pork chops into the bag, squeeze out most of the air, seal, and marinate for 12 hours in the refrigerator. Turn the bag over about halfway through.
2.Preheat the oven's broiler. Place the pork chops onto a broiling pan. Broil for 5 minutes per side, or to your desired doneness. Time will be different depending on the thickness of your chops.
Italian Style Pork Chops
Ingredients
3 cups crushed saltine crackers
2 cups grated Parmesan cheese
1 tablespoon Italian-style seasoning
1/4 teaspoon garlic powder
1 cup butter, melted
6 pork chops
Directions
1.Preheat oven to 425 degrees F (220 degrees C).
2.In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.
3.Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.
4.Bake at 425 degrees F (220 degrees C) for 30 to 40 minutes, or until internal pork temperature reaches 160 degrees F (70 degrees C).
3 cups crushed saltine crackers
2 cups grated Parmesan cheese
1 tablespoon Italian-style seasoning
1/4 teaspoon garlic powder
1 cup butter, melted
6 pork chops
Directions
1.Preheat oven to 425 degrees F (220 degrees C).
2.In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.
3.Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.
4.Bake at 425 degrees F (220 degrees C) for 30 to 40 minutes, or until internal pork temperature reaches 160 degrees F (70 degrees C).
Italian Rubbed Pork Chops
Ingredients
3 tablespoons minced fresh parsley
1 teaspoon dried oregano
1/2 teaspoon fennel seed, crushed
1/4 teaspoon garlic powder
1/2 teaspoon pepper
4 (4 ounce) boneless pork loin chops, 1/2 inch thick
Directions
1.In a bowl, combine the first five ingredients; rub over pork chops. Place in a 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Bake uncovered, at 350 degrees F for 38-42 minutes or until juices run clear
3 tablespoons minced fresh parsley
1 teaspoon dried oregano
1/2 teaspoon fennel seed, crushed
1/4 teaspoon garlic powder
1/2 teaspoon pepper
4 (4 ounce) boneless pork loin chops, 1/2 inch thick
Directions
1.In a bowl, combine the first five ingredients; rub over pork chops. Place in a 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Bake uncovered, at 350 degrees F for 38-42 minutes or until juices run clear
Italian Cheese Stuffed Pork Chops
Ingredients
4 (6 ounce) bone-in center cut pork chops
1 cup Sargento® Fancy Shredded 6 Cheese Italian Cheese
2 tablespoons crushed garlic croutons or Italian-seasoned breadcrumbs
2 teaspoons chopped fresh thyme leaves or parsley
1/2 teaspoon salt
1/2 teaspoon paprika or smoked paprika
1/4 teaspoon pepper or hot paprika
Directions
1.Cut a horizontal pocket in the side of each pork chop (or ask your meat retailer to do this for you). Combine 3/4 cup cheese, croutons and thyme; stuff into pockets and pinch edges together to close pockets. Combine salt, paprika and pepper; sprinkle over chops.
2.Heat a 12-inch ovenproof skillet (wrap handle in foil) coated with cooking spray over medium-high heat until hot. Add chops; cook 3 minutes per side or until browned. Sprinkle remaining 1/4 cup cheese over chops. Transfer skillet to a preheated 375 degrees F oven. Bake until chops are no longer pink in center, 8 to 10 minutes depending on thickness of chops.
4 (6 ounce) bone-in center cut pork chops
1 cup Sargento® Fancy Shredded 6 Cheese Italian Cheese
2 tablespoons crushed garlic croutons or Italian-seasoned breadcrumbs
2 teaspoons chopped fresh thyme leaves or parsley
1/2 teaspoon salt
1/2 teaspoon paprika or smoked paprika
1/4 teaspoon pepper or hot paprika
Directions
1.Cut a horizontal pocket in the side of each pork chop (or ask your meat retailer to do this for you). Combine 3/4 cup cheese, croutons and thyme; stuff into pockets and pinch edges together to close pockets. Combine salt, paprika and pepper; sprinkle over chops.
2.Heat a 12-inch ovenproof skillet (wrap handle in foil) coated with cooking spray over medium-high heat until hot. Add chops; cook 3 minutes per side or until browned. Sprinkle remaining 1/4 cup cheese over chops. Transfer skillet to a preheated 375 degrees F oven. Bake until chops are no longer pink in center, 8 to 10 minutes depending on thickness of chops.
Italian Breaded Pork Chops
Ingredients
3 eggs, lightly beaten
3 tablespoons milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
4 pork chops
Directions
1.Preheat oven to 325 degrees F (165 degrees C).
2.In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
3.Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
4.Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
5.Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F (70 degrees C).
3 eggs, lightly beaten
3 tablespoons milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
4 pork chops
Directions
1.Preheat oven to 325 degrees F (165 degrees C).
2.In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
3.Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
4.Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
5.Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F (70 degrees C).
Inside-Out Pork Chops
Ingredients
4 (1 inch thick) pork chops
1 tablespoon butter or margarine
1/4 cup water
1 (8.5 ounce) package corn bread/muffin mix
1 egg
1/2 cup milk
1 teaspoon chili powder
2 tablespoons cooking oil
Directions
1.In a skillet over medium heat, brown pork chops in butter. Add water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until juices run clear and pork is tender. Drain pork chops on paper towels. Drain all drippings from pan. In a bowl, combine muffin mix, egg, milk and chili powder; mix until blended. Immediately coat chops with batter. In the same skillet over medium heat, fry chops in oil until batter is golden brown and cooked through.
4 (1 inch thick) pork chops
1 tablespoon butter or margarine
1/4 cup water
1 (8.5 ounce) package corn bread/muffin mix
1 egg
1/2 cup milk
1 teaspoon chili powder
2 tablespoons cooking oil
Directions
1.In a skillet over medium heat, brown pork chops in butter. Add water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until juices run clear and pork is tender. Drain pork chops on paper towels. Drain all drippings from pan. In a bowl, combine muffin mix, egg, milk and chili powder; mix until blended. Immediately coat chops with batter. In the same skillet over medium heat, fry chops in oil until batter is golden brown and cooked through.
Indian Pork Chops
Ingredients
2 tablespoons vegetable oil
4 (4 ounce) pork chops
3/4 cup apricot nectar
1 teaspoon curry powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
Directions
1.Heat oil in a large skillet over medium-high heat. Brown the chops in the hot skillet, turning once.
2.In a measuring cup, mix together apricot nectar, curry powder, garlic powder, and salt. Pour over chops, and reduce heat to medium-low. Simmer uncovered for 20 minutes, or until meat is done.
2 tablespoons vegetable oil
4 (4 ounce) pork chops
3/4 cup apricot nectar
1 teaspoon curry powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
Directions
1.Heat oil in a large skillet over medium-high heat. Brown the chops in the hot skillet, turning once.
2.In a measuring cup, mix together apricot nectar, curry powder, garlic powder, and salt. Pour over chops, and reduce heat to medium-low. Simmer uncovered for 20 minutes, or until meat is done.
Hungarian Pork Chops
Ingredients
4 pork chops
salt and pepper to taste
1/4 cup all-purpose flour
1 cup sour cream
1/4 cup dry sherry
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1 bay leaf
Directions
1.Season pork chops with salt and pepper to taste. Dredge seasoned chops in flour. Heat oil in a large skillet and brown seasoned chops in oil (covering skillet with lid if desired). Pour off fat.
2.In a medium bowl combine the sour cream, sherry, ketchup, Worcestershire sauce, paprika and bay leaf. Mix together and pour mixture over chops in skillet. Cover and let simmer gently over low heat for about 1 hour, or until chops are tender and cooked through (internal temperature has reached 160 degrees F/70 degrees C).
4 pork chops
salt and pepper to taste
1/4 cup all-purpose flour
1 cup sour cream
1/4 cup dry sherry
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1 bay leaf
Directions
1.Season pork chops with salt and pepper to taste. Dredge seasoned chops in flour. Heat oil in a large skillet and brown seasoned chops in oil (covering skillet with lid if desired). Pour off fat.
2.In a medium bowl combine the sour cream, sherry, ketchup, Worcestershire sauce, paprika and bay leaf. Mix together and pour mixture over chops in skillet. Cover and let simmer gently over low heat for about 1 hour, or until chops are tender and cooked through (internal temperature has reached 160 degrees F/70 degrees C).
Horseradish Pork Chops
Ingredients
4 boneless pork chops
1/4 cup melted butter
1/4 cup dry bread crumbs
1/4 cup prepared horseradish
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2.Place the pork chops into the prepared baking dish. Mix together the butter, bread crumbs, and horseradish. Spoon the mixture onto the pork chops, and press down the mixture to completely coat each chop with about 1/4 of the mixture.
3.Bake in the preheated oven until the chops are tender, about 45 minutes.
4 boneless pork chops
1/4 cup melted butter
1/4 cup dry bread crumbs
1/4 cup prepared horseradish
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2.Place the pork chops into the prepared baking dish. Mix together the butter, bread crumbs, and horseradish. Spoon the mixture onto the pork chops, and press down the mixture to completely coat each chop with about 1/4 of the mixture.
3.Bake in the preheated oven until the chops are tender, about 45 minutes.
Honey-Lime Pork Chops
Ingredients
1/2 cup lime juice
1/2 cup reduced-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
6 (4 ounce) boneless pork loin chops
SAUCE:
3/4 cup reduced-sodium chicken broth
1 garlic clove, minced
1 1/2 teaspoons honey
1/2 teaspoon lime juice
1/8 teaspoon browning sauce
Dash pepper
2 teaspoons cornstarch
2 tablespoons water
Directions
1.In a large resealable plastic bag, combine the first four ingredients. Add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade. Grill chops, covered, over medium heat or broil 4 in. from the heat for 6-7 minutes on each side or until juices run clear.
2.For sauce, combine the broth, garlic, honey, lime juice, browning sauce and pepper in a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; stir into broth mixture. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork chops.
1/2 cup lime juice
1/2 cup reduced-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
6 (4 ounce) boneless pork loin chops
SAUCE:
3/4 cup reduced-sodium chicken broth
1 garlic clove, minced
1 1/2 teaspoons honey
1/2 teaspoon lime juice
1/8 teaspoon browning sauce
Dash pepper
2 teaspoons cornstarch
2 tablespoons water
Directions
1.In a large resealable plastic bag, combine the first four ingredients. Add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade. Grill chops, covered, over medium heat or broil 4 in. from the heat for 6-7 minutes on each side or until juices run clear.
2.For sauce, combine the broth, garlic, honey, lime juice, browning sauce and pepper in a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; stir into broth mixture. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork chops.
Honey-Glazed Pork Chops
Ingredients
4 bone-in pork loin chops, 3/4- to 1-inch thick
Salt
Ground black pepper
2 tablespoons packed brown sugar
2 tablespoons honey
Nonstick cooking spray
Directions
1.Heat oven to 350 degrees F. Sprinkle chops with salt and pepper. Coat large skillet with nonstick cooking spray. Heat skillet over medium heat. Add pork chops. Cook until brown, turning once. Remove chops. Place chops in 9x13-inch baking dish. Combine brown sugar and honey in small bowl. Microwave on HIGH (100%) for 20 seconds; stir to combine. Spoon half of the honey mixture over tops of chops, spreading evenly.
2.Bake, uncovered, for 15 minutes. Turn chops; spoon remaining honey mixture over chops, spreading evenly. Bake until internal temperature is 160 degrees F, 15 to 20 minutes. To serve, spoon pan drippings over chops.
4 bone-in pork loin chops, 3/4- to 1-inch thick
Salt
Ground black pepper
2 tablespoons packed brown sugar
2 tablespoons honey
Nonstick cooking spray
Directions
1.Heat oven to 350 degrees F. Sprinkle chops with salt and pepper. Coat large skillet with nonstick cooking spray. Heat skillet over medium heat. Add pork chops. Cook until brown, turning once. Remove chops. Place chops in 9x13-inch baking dish. Combine brown sugar and honey in small bowl. Microwave on HIGH (100%) for 20 seconds; stir to combine. Spoon half of the honey mixture over tops of chops, spreading evenly.
2.Bake, uncovered, for 15 minutes. Turn chops; spoon remaining honey mixture over chops, spreading evenly. Bake until internal temperature is 160 degrees F, 15 to 20 minutes. To serve, spoon pan drippings over chops.
Honeyed Pork Chops
Ingredients
2 tablespoons vegetable oil
6 boneless pork chops
3 tablespoons honey
1/2 cup water
1/4 cup soy sauce
1 small onion, chopped
1/4 teaspoon ground ginger
1/8 teaspoon ground black pepper
Directions
1.Preheat oven to 325 degrees F (165 degrees C).
2.Heat the oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Transfer to a baking dish.
3.In a bowl, mix the honey, water, soy sauce, onion, ginger, and pepper. Pour over the pork chops in the baking dish.
4.Bake pork chops 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C).
2 tablespoons vegetable oil
6 boneless pork chops
3 tablespoons honey
1/2 cup water
1/4 cup soy sauce
1 small onion, chopped
1/4 teaspoon ground ginger
1/8 teaspoon ground black pepper
Directions
1.Preheat oven to 325 degrees F (165 degrees C).
2.Heat the oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Transfer to a baking dish.
3.In a bowl, mix the honey, water, soy sauce, onion, ginger, and pepper. Pour over the pork chops in the baking dish.
4.Bake pork chops 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C).
Honey Mustard Dream Delight Pork Chops
Ingredients
1/4 cup ground black pepper
4 tablespoons ground cayenne pepper
4 tablespoons garlic powder
2 tablespoons paprika
1/4 cup packed brown sugar
2 tablespoons chili powder
6 pork chops
4 tablespoons prepared mustard
4 tablespoons prepared horseradish mustard
1/4 cup prepared brown mustard
2 teaspoons prepared horseradish
1/4 cup packed brown sugar
4 tablespoons honey
Directions
1.In a small bowl, combine the ground black pepper, cayenne pepper, garlic powder, paprika, brown sugar and chili powder. Mix well and rub thoroughly over the pork chops. Cover the meat and refrigerate for 24 hours, taking meat out at least 30 to 45 minutes before grilling.
2.Prepare an outdoor grill for high heat and lightly oil grate.
3.Meanwhile, in a small bowl, combine the yellow mustard, horseradish mustard, brown mustard, horseradish and brown sugar. Mix well. Place the honey in a separate small bowl.
4.Then, continue to grill over medium high heat, turning and basting every 10 minutes with the mustard sauce, for 45 to 50 minutes, or until internal temperature reaches 160 degrees F (80 degrees C). During the last 15 minutes of cooking, start basting with the honey, turning as needed. This will give the chops a nice, sweet coating, sealing in the flavors of the mustard baste.
1/4 cup ground black pepper
4 tablespoons ground cayenne pepper
4 tablespoons garlic powder
2 tablespoons paprika
1/4 cup packed brown sugar
2 tablespoons chili powder
6 pork chops
4 tablespoons prepared mustard
4 tablespoons prepared horseradish mustard
1/4 cup prepared brown mustard
2 teaspoons prepared horseradish
1/4 cup packed brown sugar
4 tablespoons honey
Directions
1.In a small bowl, combine the ground black pepper, cayenne pepper, garlic powder, paprika, brown sugar and chili powder. Mix well and rub thoroughly over the pork chops. Cover the meat and refrigerate for 24 hours, taking meat out at least 30 to 45 minutes before grilling.
2.Prepare an outdoor grill for high heat and lightly oil grate.
3.Meanwhile, in a small bowl, combine the yellow mustard, horseradish mustard, brown mustard, horseradish and brown sugar. Mix well. Place the honey in a separate small bowl.
4.Then, continue to grill over medium high heat, turning and basting every 10 minutes with the mustard sauce, for 45 to 50 minutes, or until internal temperature reaches 160 degrees F (80 degrees C). During the last 15 minutes of cooking, start basting with the honey, turning as needed. This will give the chops a nice, sweet coating, sealing in the flavors of the mustard baste.
Honey Mustard BBQ Pork Chops
Ingredients
1/3 cup honey
3 tablespoons orange juice
1 tablespoon apple cider vinegar
1 teaspoon white wine
1 teaspoon Worcestershire sauce
2 teaspoons onion powder, or to taste
1/4 teaspoon dried tarragon
3 tablespoons Dijon mustard
8 thin cut pork chops
Directions
1.Place honey, orange juice, vinegar, wine, Worcestershire sauce, onion powder, tarragon, and mustard in a large resealable plastic bag. Slash fatty edge of each chop in about three places without cutting into the meat; this will prevent the meat from curling during cooking. Place chops in the plastic bag, and marinate in the refrigerator for at least 2 hours.
2.Preheat grill for high heat.
3.Lightly oil grill grate. Place chops on grill, and discard marinade. Cook chops for 6 to 8 minutes, turning once, or to desired doneness.
1/3 cup honey
3 tablespoons orange juice
1 tablespoon apple cider vinegar
1 teaspoon white wine
1 teaspoon Worcestershire sauce
2 teaspoons onion powder, or to taste
1/4 teaspoon dried tarragon
3 tablespoons Dijon mustard
8 thin cut pork chops
Directions
1.Place honey, orange juice, vinegar, wine, Worcestershire sauce, onion powder, tarragon, and mustard in a large resealable plastic bag. Slash fatty edge of each chop in about three places without cutting into the meat; this will prevent the meat from curling during cooking. Place chops in the plastic bag, and marinate in the refrigerator for at least 2 hours.
2.Preheat grill for high heat.
3.Lightly oil grill grate. Place chops on grill, and discard marinade. Cook chops for 6 to 8 minutes, turning once, or to desired doneness.
Herbed Pork Chops in Mushroom Sauce
Ingredients
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon dried basil leaves or dried thyme leaves
4 boneless pork chops, 3/4-inch thick
1 tablespoon vegetable oil
1 medium onion, sliced
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/4 cup milk
Hot cooked rice
Directions
1.Mix garlic powder, paprika and basil. Coat chops with garlic powder mixture.
2.Heat oil in skillet. Cook chops 10 minutes or until browned.
3.Add onion and cook until tender.
4.Add soup and milk. Heat to a boil. Cover and cook over low heat 10 minutes or until chops are done. Serve with rice.
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon dried basil leaves or dried thyme leaves
4 boneless pork chops, 3/4-inch thick
1 tablespoon vegetable oil
1 medium onion, sliced
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/4 cup milk
Hot cooked rice
Directions
1.Mix garlic powder, paprika and basil. Coat chops with garlic powder mixture.
2.Heat oil in skillet. Cook chops 10 minutes or until browned.
3.Add onion and cook until tender.
4.Add soup and milk. Heat to a boil. Cover and cook over low heat 10 minutes or until chops are done. Serve with rice.
Herbed Pork Chops
Ingredients
6 pork chops
1 1/2 teaspoons garlic salt
1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon dried basil leaves, crushed
1 orange, thinly sliced
1 lemon, thinly sliced
1/2 cup coffee flavored liqueur
1/2 cup water
2 teaspoons cornstarch
2 teaspoons chopped green onion
Directions
1.Trim excess fat from chops. Heat skillet over medium heat, and rub a piece of fat over the bottom of the pan. Cook chops, turning occasionally, until browned on both sides (4 to 6 minutes).
2.Season chops with garlic salt, rosemary, and basil. Arrange slices of orange and lemon over meat, and pour coffee liqueur and 1/4 cup water over all. Cover, and simmer for 30 minutes, or until meat is tender.
3.Blend cornstarch with remaining 1/4 cup water, and stir into pan liquid; cook until thick. Sprinkle with green onions, and serve.
6 pork chops
1 1/2 teaspoons garlic salt
1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon dried basil leaves, crushed
1 orange, thinly sliced
1 lemon, thinly sliced
1/2 cup coffee flavored liqueur
1/2 cup water
2 teaspoons cornstarch
2 teaspoons chopped green onion
Directions
1.Trim excess fat from chops. Heat skillet over medium heat, and rub a piece of fat over the bottom of the pan. Cook chops, turning occasionally, until browned on both sides (4 to 6 minutes).
2.Season chops with garlic salt, rosemary, and basil. Arrange slices of orange and lemon over meat, and pour coffee liqueur and 1/4 cup water over all. Cover, and simmer for 30 minutes, or until meat is tender.
3.Blend cornstarch with remaining 1/4 cup water, and stir into pan liquid; cook until thick. Sprinkle with green onions, and serve.
Herb Dumplings with Pork Chops
Ingredients
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (4 ounce) can mushroom stems and pieces, undrained
1/2 cup water
1/2 teaspoon rubbed sage
6 (1/2-inch thick) bone-in pork chops
2 tablespoons vegetable oil
1 medium onion, sliced
DUMPLINGS:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon rubbed sage
3 tablespoons shortening
3/4 cup milk
1 tablespoon minced fresh parsley
Directions
1.In a bowl, combine the soup, mushrooms, water and sage; set aside. In a large skillet, brown the pork chops on both sides in oil; top with onion. Pour soup mixture over top. Bring to a boil; reduce heat.
2.For dumplings, combine the flour, baking powder, salt, celery seed and sage in a bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by 1/4 cupfuls onto simmering soup mixture; sprinkle with parsley. Simmer, uncovered, for 15 minutes. Cover and simmer 15 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (4 ounce) can mushroom stems and pieces, undrained
1/2 cup water
1/2 teaspoon rubbed sage
6 (1/2-inch thick) bone-in pork chops
2 tablespoons vegetable oil
1 medium onion, sliced
DUMPLINGS:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon rubbed sage
3 tablespoons shortening
3/4 cup milk
1 tablespoon minced fresh parsley
Directions
1.In a bowl, combine the soup, mushrooms, water and sage; set aside. In a large skillet, brown the pork chops on both sides in oil; top with onion. Pour soup mixture over top. Bring to a boil; reduce heat.
2.For dumplings, combine the flour, baking powder, salt, celery seed and sage in a bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by 1/4 cupfuls onto simmering soup mixture; sprinkle with parsley. Simmer, uncovered, for 15 minutes. Cover and simmer 15 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).
Grilled Rosemary Pork Chops
Ingredients
1 cup soy sauce
1/2 cup water
6 tablespoons brown sugar
2 tablespoons dried rosemary, crushed
4 boneless pork chops
Directions
1.Whisk together the soy sauce, water, brown sugar, and rosemary in a bowl, and pour 1/2 of the marinade into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours. Set the remaining marinade aside.
2.Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
3.Place pork chops on the grill and cook until the pork is no longer pink in the center, brushing occasionally with the reserved marinade, 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
1 cup soy sauce
1/2 cup water
6 tablespoons brown sugar
2 tablespoons dried rosemary, crushed
4 boneless pork chops
Directions
1.Whisk together the soy sauce, water, brown sugar, and rosemary in a bowl, and pour 1/2 of the marinade into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours. Set the remaining marinade aside.
2.Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
3.Place pork chops on the grill and cook until the pork is no longer pink in the center, brushing occasionally with the reserved marinade, 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Grilled Pork Chops with Fresh Nectarine Salsa
Ingredients
2 nectarines, pitted and diced
1 ripe tomato, seeded and diced
1/4 cup diced onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper flakes, or to taste
salt to taste
1 teaspoon ground cumin
1 teaspoon chili powder
salt and ground black pepper to taste
2 tablespoons olive oil
8 (4 ounce) boneless pork loin chops
Directions
1.Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
2.To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors.
3.Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the cumin mixture.
4.Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of salsa.
2 nectarines, pitted and diced
1 ripe tomato, seeded and diced
1/4 cup diced onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper flakes, or to taste
salt to taste
1 teaspoon ground cumin
1 teaspoon chili powder
salt and ground black pepper to taste
2 tablespoons olive oil
8 (4 ounce) boneless pork loin chops
Directions
1.Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
2.To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors.
3.Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the cumin mixture.
4.Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of salsa.
Grilled Pork Chops with Balsamic Caramelized Pears
Ingredients
1 1/2 quarts water
5 tablespoons kosher salt
2 tablespoons white sugar
6 pork loin chops, 1/2 inch thick
1/2 cup olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, minced
1/2 cup balsamic vinegar
1 tablespoon butter
1 tablespoon olive oil
2 Vidalia onions, each cut into 8 wedges
2 pears, cored and each cut into 8 wedges
1 teaspoon salt
Directions
1.In a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Drain and discard the brine. Pat pork chops dry with paper towels.
2.In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.
3.Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
4.Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.
5.Preheat the grill for medium-high heat.
6.Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3 minutes per side, or to desired doneness. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.
1 1/2 quarts water
5 tablespoons kosher salt
2 tablespoons white sugar
6 pork loin chops, 1/2 inch thick
1/2 cup olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, minced
1/2 cup balsamic vinegar
1 tablespoon butter
1 tablespoon olive oil
2 Vidalia onions, each cut into 8 wedges
2 pears, cored and each cut into 8 wedges
1 teaspoon salt
Directions
1.In a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Drain and discard the brine. Pat pork chops dry with paper towels.
2.In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.
3.Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
4.Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.
5.Preheat the grill for medium-high heat.
6.Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3 minutes per side, or to desired doneness. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.
Grilled Pork Chops and Onions
Ingredients
6 bone-in pork chops (3/4-inch to 1-inch thick)
1 large yellow onion, cut into 3/4-inch thick rounds
1 1/2 cups Goya Mojo Chipotle, divided
Goya Adobo with Pepper, to taste
Directions
1.In a zip-top bag* or a large container with a lid, combine the pork, onions and 1 cup Mojo. Seal bag and transfer to refrigerator; chill at least 3 hours, or overnight.
2.Prepare a grill to medium-high heat, or heat a large, lightly-greased grill pan over medium-high heat. Remove pork and onions from the marinade; discard any leftover liquid. Season pork with Adobo. Cook pork until golden brown and internal temperature registers 160 degrees F on a quick-read thermometer, basting with remaining mojo, flipping once, 15 - 20 minutes. Cook onions until soft and golden brown, about 10 minutes.
3.Divide pork and onions evenly among serving dishes.
6 bone-in pork chops (3/4-inch to 1-inch thick)
1 large yellow onion, cut into 3/4-inch thick rounds
1 1/2 cups Goya Mojo Chipotle, divided
Goya Adobo with Pepper, to taste
Directions
1.In a zip-top bag* or a large container with a lid, combine the pork, onions and 1 cup Mojo. Seal bag and transfer to refrigerator; chill at least 3 hours, or overnight.
2.Prepare a grill to medium-high heat, or heat a large, lightly-greased grill pan over medium-high heat. Remove pork and onions from the marinade; discard any leftover liquid. Season pork with Adobo. Cook pork until golden brown and internal temperature registers 160 degrees F on a quick-read thermometer, basting with remaining mojo, flipping once, 15 - 20 minutes. Cook onions until soft and golden brown, about 10 minutes.
3.Divide pork and onions evenly among serving dishes.
Grilled Lemon Herb Pork Chops
Ingredients
1/4 cup lemon juice
2 tablespoons vegetable oil
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
6 (4 ounce) boneless pork loin chops
Directions
1.In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
2.Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
3.Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.
1/4 cup lemon juice
2 tablespoons vegetable oil
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
6 (4 ounce) boneless pork loin chops
Directions
1.In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
2.Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
3.Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.
Grilled Jamaican Jerked Pork Loin Chops
Ingredients
1/2 (12 ounce) bottle lager style beer
3 fluid ounces dark rum
1/4 cup molasses
1/4 cup soy sauce
1/4 cup lime juice
2 tablespoons minced garlic
2 tablespoons minced ginger
1 scotch bonnet chile pepper, minced
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh marjoram
1 1/2 teaspoons ground allspice
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 bay leaves
8 (6 ounce) pork loin chops
kosher salt and cracked black pepper to taste
Directions
1.Pour the beer, rum, molasses, soy sauce, and lime juice into a bowl. Stir in the garlic, ginger, scotch bonnet pepper, thyme, and marjoram. Season with allspice, cinnamon, nutmeg, and bay leaves. Place the pork chops into a zip top bag, and pour in the marinade. Refrigerate overnight.
2.Prepare an outdoor grill for medium heat. Take the pork chops out of the marinade, place on a plate, and allow to sit at room temperature for 15 to 20 minutes as the grill heats.
3.Season the chops to taste with kosher salt and cracked black pepper. Grill the chops on both sides until a thermometer inserted into the center registers 150 degrees F. Allow the pork chops to rest for about 5 minutes before serving to allow the juices to redistribute.
1/2 (12 ounce) bottle lager style beer
3 fluid ounces dark rum
1/4 cup molasses
1/4 cup soy sauce
1/4 cup lime juice
2 tablespoons minced garlic
2 tablespoons minced ginger
1 scotch bonnet chile pepper, minced
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh marjoram
1 1/2 teaspoons ground allspice
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 bay leaves
8 (6 ounce) pork loin chops
kosher salt and cracked black pepper to taste
Directions
1.Pour the beer, rum, molasses, soy sauce, and lime juice into a bowl. Stir in the garlic, ginger, scotch bonnet pepper, thyme, and marjoram. Season with allspice, cinnamon, nutmeg, and bay leaves. Place the pork chops into a zip top bag, and pour in the marinade. Refrigerate overnight.
2.Prepare an outdoor grill for medium heat. Take the pork chops out of the marinade, place on a plate, and allow to sit at room temperature for 15 to 20 minutes as the grill heats.
3.Season the chops to taste with kosher salt and cracked black pepper. Grill the chops on both sides until a thermometer inserted into the center registers 150 degrees F. Allow the pork chops to rest for about 5 minutes before serving to allow the juices to redistribute.
Grilled Honey-Soy Pork Steaks
Ingredients
2 pork blade steaks, cut 1-inch thick
2 small cloves garlic, minced
2 tablespoons finely chopped onion
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon honey
Directions
1.Combine all ingredients in a self-sealing plastic bag; seal bag and place in refrigerator 4 to 24 hours. Remove steaks from marinade, discarding marinade. Grill over medium-hot coals, 7 minutes per side, turning once.
2 pork blade steaks, cut 1-inch thick
2 small cloves garlic, minced
2 tablespoons finely chopped onion
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon honey
Directions
1.Combine all ingredients in a self-sealing plastic bag; seal bag and place in refrigerator 4 to 24 hours. Remove steaks from marinade, discarding marinade. Grill over medium-hot coals, 7 minutes per side, turning once.