Ingredients
1 large cooking apple - peeled, cored and cubed
2 tablespoons water
1 tablespoon white sugar
2 pork chops
2 ounces Cheddar cheese, shredded
Directions
1.Preheat a grill to medium heat.
2.Put apple in a pan with water and sugar. Cover and cook on low heat, stirring occasionally, for 10 to 20 minutes until cooked and pulpy.
3.Place pork chops under a preheated grill and cook for 5 to 10 minutes on each side. Cover each pork chop with some of the apple sauce mixture then with cheese. Return to grill and cook until cheese melts and is bubbling.
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Supreme Pork Chops
Ingredients
4 (1 1/4 inch) thick pork chops
4 slices onion
4 slices lemon
1/4 cup packed brown sugar
1/4 cup ketchup
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Place chops in a 9x13 inch baking dish and top each one with an onion slice and a lemon slice. Add 1 tablespoon brown sugar and 1 tablespoon ketchup on top of each pork chop.
3.Cover dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake another 30 minutes or until internal temperature of meat has reached 160 degrees F (70 degrees C). While baking, baste occasionally with pan juices.
4 (1 1/4 inch) thick pork chops
4 slices onion
4 slices lemon
1/4 cup packed brown sugar
1/4 cup ketchup
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Place chops in a 9x13 inch baking dish and top each one with an onion slice and a lemon slice. Add 1 tablespoon brown sugar and 1 tablespoon ketchup on top of each pork chop.
3.Cover dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake another 30 minutes or until internal temperature of meat has reached 160 degrees F (70 degrees C). While baking, baste occasionally with pan juices.
Super Simple Pork Chops
Ingredients
4 boneless pork loin chops
1/4 cup apple juice
1/4 cup maple syrup
Directions
1.Heat a large skillet over medium-high heat. Brown the pork chops in the hot pan, about 4 to 5 minutes per side. Pour in the apple juice and maple syrup; reduce heat and simmer until the juice has reduced and thickened slightly.
2.Cook until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
4 boneless pork loin chops
1/4 cup apple juice
1/4 cup maple syrup
Directions
1.Heat a large skillet over medium-high heat. Brown the pork chops in the hot pan, about 4 to 5 minutes per side. Pour in the apple juice and maple syrup; reduce heat and simmer until the juice has reduced and thickened slightly.
2.Cook until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Super Moist Pork Chops
Ingredients
1 tablespoon vegetable oil
4 pork chops, 1/2 inch thick
1 (10.75 ounce) can Campbell's® Condensed Golden Mushroom Soup
1/4 cup water
Directions
Heat oil in skillet. Add chops and cook until browned.
Add soup and water. Heat to a boil. Cover and cook over low heat 10 minutes or until done
1 tablespoon vegetable oil
4 pork chops, 1/2 inch thick
1 (10.75 ounce) can Campbell's® Condensed Golden Mushroom Soup
1/4 cup water
Directions
Heat oil in skillet. Add chops and cook until browned.
Add soup and water. Heat to a boil. Cover and cook over low heat 10 minutes or until done
Sunny's Creamy Chicken Pork Chops
Ingredients
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, chopped
4 pork chops
1 (10.75 ounce) can condensed cream of chicken soup
1/2 (14.5 ounce) can chicken broth
salt and pepper to taste
Directions
Heat oil in a large skillet over medium high heat. Add onions and garlic and saute until translucent. Add pork chops and brown about 4 to 6 minutes each side, stirring often to avoid burning onions and garlic.
Meanwhile, in a separate bowl, whisk together soup and broth. Pour soup mixture over browned chops, stirring well to loosen onions and garlic and to deglaze skillet. Reduce heat and gently simmer for 10 to 15 minutes, stirring and turning chops occasionally, until chops are cooked through (internal temperature should reach 160 degrees F/70 degrees C). Season with salt and pepper to taste and serve.
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, chopped
4 pork chops
1 (10.75 ounce) can condensed cream of chicken soup
1/2 (14.5 ounce) can chicken broth
salt and pepper to taste
Directions
Heat oil in a large skillet over medium high heat. Add onions and garlic and saute until translucent. Add pork chops and brown about 4 to 6 minutes each side, stirring often to avoid burning onions and garlic.
Meanwhile, in a separate bowl, whisk together soup and broth. Pour soup mixture over browned chops, stirring well to loosen onions and garlic and to deglaze skillet. Reduce heat and gently simmer for 10 to 15 minutes, stirring and turning chops occasionally, until chops are cooked through (internal temperature should reach 160 degrees F/70 degrees C). Season with salt and pepper to taste and serve.
Sunday Chops and Stuffing
Ingredients
2 cups water
2 celery ribs, chopped
7 tablespoons butter, divided
1/4 cup dried minced onion
6 cups seasoned stuffing croutons
6 (3/4 inch) thick bone-in pork loin chops
1 tablespoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium tart apples, sliced
1/4 cup packed brown sugar
1/8 teaspoon pumpkin pie spice
Directions
In a saucepan, combine the water, celery, 6 tablespoons butter and onion. Bring to a boil. remove from the heat; stir in croutons. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish; set aside.
In a large skillet, brown pork chops on both sides in oil. Arrange over the stuffing. Sprinkle with salt and pepper. Combine the apples, brown sugar and pumpkin pie spice; spoon over pork chops. Dot with the remaining butter. Bake, uncovered, at 350 degrees F for 30-35 minutes or until a meat thermometer reads 160 degrees F and meat juices run clear.
2 cups water
2 celery ribs, chopped
7 tablespoons butter, divided
1/4 cup dried minced onion
6 cups seasoned stuffing croutons
6 (3/4 inch) thick bone-in pork loin chops
1 tablespoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium tart apples, sliced
1/4 cup packed brown sugar
1/8 teaspoon pumpkin pie spice
Directions
In a saucepan, combine the water, celery, 6 tablespoons butter and onion. Bring to a boil. remove from the heat; stir in croutons. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish; set aside.
In a large skillet, brown pork chops on both sides in oil. Arrange over the stuffing. Sprinkle with salt and pepper. Combine the apples, brown sugar and pumpkin pie spice; spoon over pork chops. Dot with the remaining butter. Bake, uncovered, at 350 degrees F for 30-35 minutes or until a meat thermometer reads 160 degrees F and meat juices run clear.
Summer Garden Pork Chops
Ingredients
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons fresh rosemary
4 pork chops
2 carrots, chopped
1 onion, chopped
1 green bell pepper, chopped
2 leeks, chopped
1 large zucchini, chopped
2 tablespoons minced garlic
5 small tomatoes, coarsely chopped
1 cup vegetable broth
1 cinnamon stick
1/2 teaspoon ground allspice
1/3 cup olive oil
4 fresh basil leaves
Directions
Grind together salt, garlic powder and rosemary; rub onto chop. In a skillet, lightly brown in as little oil as possible; set aside.
Saute carrots, onion, green pepper, leeks, zucchini and garlic. Stir very little until they begin to caramelize or burn slightly. Layer half the vegetable mixture, including the tomatoes, in the bottom of a dutch oven or large saucepan. Arrange the chops on top and then pour the rest of the vegetable mixture on top.
Heat the vegetable stock in the saute pan and stir to loosen bits of food on the bottom. Pour over the vegetable and pork chops.
Add cinnamon stick, allspice, olive oil and basil. Simmer for 20 minutes.
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons fresh rosemary
4 pork chops
2 carrots, chopped
1 onion, chopped
1 green bell pepper, chopped
2 leeks, chopped
1 large zucchini, chopped
2 tablespoons minced garlic
5 small tomatoes, coarsely chopped
1 cup vegetable broth
1 cinnamon stick
1/2 teaspoon ground allspice
1/3 cup olive oil
4 fresh basil leaves
Directions
Grind together salt, garlic powder and rosemary; rub onto chop. In a skillet, lightly brown in as little oil as possible; set aside.
Saute carrots, onion, green pepper, leeks, zucchini and garlic. Stir very little until they begin to caramelize or burn slightly. Layer half the vegetable mixture, including the tomatoes, in the bottom of a dutch oven or large saucepan. Arrange the chops on top and then pour the rest of the vegetable mixture on top.
Heat the vegetable stock in the saute pan and stir to loosen bits of food on the bottom. Pour over the vegetable and pork chops.
Add cinnamon stick, allspice, olive oil and basil. Simmer for 20 minutes.
Succulent Pork Chops
Ingredients
1/3 cup hoisin sauce
1/4 cup white vinegar
2 cups brown sugar
1 cup low sodium soy sauce
4 (1 inch thick) pork chops
Directions
Stir together the hoisin sauce, vinegar, brown sugar, and soy sauce in a medium bowl. Dip each pork chop into the mixture, and place in a shallow baking dish. Pour any remaining sauce over the top. Cover, and refrigerate for 30 to 60 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Bake the pork chops uncovered until the sauce has turned to a glaze and the meat is cooked through, 30 to 40 minutes.
1/3 cup hoisin sauce
1/4 cup white vinegar
2 cups brown sugar
1 cup low sodium soy sauce
4 (1 inch thick) pork chops
Directions
Stir together the hoisin sauce, vinegar, brown sugar, and soy sauce in a medium bowl. Dip each pork chop into the mixture, and place in a shallow baking dish. Pour any remaining sauce over the top. Cover, and refrigerate for 30 to 60 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Bake the pork chops uncovered until the sauce has turned to a glaze and the meat is cooked through, 30 to 40 minutes.
Succulent Grilled Hickory Pork Chops
Ingredients
2 boneless pork chops
1/2 cup white wine
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
1/2 teaspoon dried sage
2 teaspoons dried parsley
Pepper, to taste
Hickory wood chips
Directions
Mix wine, oil, lemon juice, garlic, sage, parsley, and pepper in a small bowl. Place pork chops in a plastic bag or shallow dish and cover with marinade. Refrigerate the pork, covered, for 2 to 4 hours.
Meanwhile, soak the hickory chips in a bowl of water for at least 30 minutes.
Preheat an outdoor grill for high heat and lightly oil grate. Put the soaked hickory chips over the coals.
Cook the pork chops on the grill for 10 to 15 minutes, or until desired doneness is achieved. For best results, cover the grill while cooking so that the meat is infused with the smoke flavor.
2 boneless pork chops
1/2 cup white wine
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
1/2 teaspoon dried sage
2 teaspoons dried parsley
Pepper, to taste
Hickory wood chips
Directions
Mix wine, oil, lemon juice, garlic, sage, parsley, and pepper in a small bowl. Place pork chops in a plastic bag or shallow dish and cover with marinade. Refrigerate the pork, covered, for 2 to 4 hours.
Meanwhile, soak the hickory chips in a bowl of water for at least 30 minutes.
Preheat an outdoor grill for high heat and lightly oil grate. Put the soaked hickory chips over the coals.
Cook the pork chops on the grill for 10 to 15 minutes, or until desired doneness is achieved. For best results, cover the grill while cooking so that the meat is infused with the smoke flavor.
Stuffed Porkster Chops
Ingredients
8 hamburger buns
1 white onion, chopped
2 stalks celery, chopped
2 teaspoons rubbed sage, or to taste
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 beaten egg
1/2 cup chicken broth
4 thick cut pork chops
1 cup chicken broth, or as needed
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
Tear the buns into pieces, and combine with onion, celery, sage, salt, and pepper in a bowl. Lightly stir in the egg and 1/2 cup of chicken broth, and mix gently until thoroughly combined but not mushy.
Slice each pork chop through the side to make a pocket. Stuff the pocket of the pork chop with stuffing mixture, and place into the prepared baking dish. Pour 1 cup of chicken broth between the pork chops into the dish without pouring it on top of the chops.
Bake in the preheated oven until the chops are tender and no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
8 hamburger buns
1 white onion, chopped
2 stalks celery, chopped
2 teaspoons rubbed sage, or to taste
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 beaten egg
1/2 cup chicken broth
4 thick cut pork chops
1 cup chicken broth, or as needed
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
Tear the buns into pieces, and combine with onion, celery, sage, salt, and pepper in a bowl. Lightly stir in the egg and 1/2 cup of chicken broth, and mix gently until thoroughly combined but not mushy.
Slice each pork chop through the side to make a pocket. Stuff the pocket of the pork chop with stuffing mixture, and place into the prepared baking dish. Pour 1 cup of chicken broth between the pork chops into the dish without pouring it on top of the chops.
Bake in the preheated oven until the chops are tender and no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Stuffed Pork Chops with Gorgonzola and Apple
Ingredients
1 tablespoon butter
1/2 tablespoon dried thyme
1/2 cup chopped Granny Smith apples
ground black pepper to taste
1/4 cup Gorgonzola cheese at room temperature, crumbled
2 thick cut pork chops
1/2 teaspoon olive oil
2 cloves garlic
1/4 cup Gorgonzola cheese
3 tablespoons dry sherry
1/8 cup heavy cream
1/2 cup chicken broth
salt and pepper to taste
Directions
Preheat oven to 375 degrees F (190 degrees C).
To make the apple stuffing: In a saute pan or skillet on medium heat, melt the butter and saute thyme, chopped apples, salt and pepper together until the apples are completely softened; about 15 to 20 minutes.
Place the apple mixture in a bowl and mix in 1/4 cup Gorgonzola cheese. The cheese should liquefy into the stuffing within a couple of minutes.
To prepare the pork chops: Butterfly the pork chops by slicing them parallel to the plane of the chop from the fat side to the bone. Stuff each one with about 2 to 3 tablespoons of the apple mixture.
Bake the chops for about 1 hour. Place the chops on a rack with the two stuffing sides pressed together to hold the stuffing inside the chops.
To make the sauce: Heat the oil in a saute pan or skillet on medium heat, then saute the garlic until transparent, and the cheese until slightly melting. Immediately add the sherry, let cook for a minute until combined, then add the cream and 1/4 cup of the chicken stock, salt and pepper. Stir until well blended. Stir occasionally and reduce the liquid on medium high heat until the sauce begins to toast/caramelize and turn darker brown. Add the remaining 1/4 cup chicken stock, reincorporate the cheese and continue reducing until there is just 1/4 to 1/2 cup of thick liquid remaining.
1 tablespoon butter
1/2 tablespoon dried thyme
1/2 cup chopped Granny Smith apples
ground black pepper to taste
1/4 cup Gorgonzola cheese at room temperature, crumbled
2 thick cut pork chops
1/2 teaspoon olive oil
2 cloves garlic
1/4 cup Gorgonzola cheese
3 tablespoons dry sherry
1/8 cup heavy cream
1/2 cup chicken broth
salt and pepper to taste
Directions
Preheat oven to 375 degrees F (190 degrees C).
To make the apple stuffing: In a saute pan or skillet on medium heat, melt the butter and saute thyme, chopped apples, salt and pepper together until the apples are completely softened; about 15 to 20 minutes.
Place the apple mixture in a bowl and mix in 1/4 cup Gorgonzola cheese. The cheese should liquefy into the stuffing within a couple of minutes.
To prepare the pork chops: Butterfly the pork chops by slicing them parallel to the plane of the chop from the fat side to the bone. Stuff each one with about 2 to 3 tablespoons of the apple mixture.
Bake the chops for about 1 hour. Place the chops on a rack with the two stuffing sides pressed together to hold the stuffing inside the chops.
To make the sauce: Heat the oil in a saute pan or skillet on medium heat, then saute the garlic until transparent, and the cheese until slightly melting. Immediately add the sherry, let cook for a minute until combined, then add the cream and 1/4 cup of the chicken stock, salt and pepper. Stir until well blended. Stir occasionally and reduce the liquid on medium high heat until the sauce begins to toast/caramelize and turn darker brown. Add the remaining 1/4 cup chicken stock, reincorporate the cheese and continue reducing until there is just 1/4 to 1/2 cup of thick liquid remaining.
Stuffed Pork Chops with Cranberries
Ingredients
Cranberry Filling:
1 cup dried cranberries
2 cups boiling water
2 tablespoons toasted pine nuts
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon brown sugar
Cranberry Sauce:
4 cups chicken stock
1/4 cup white wine
1/4 cup red wine
1/4 cup cranberry juice
1 tablespoon brown sugar
4 (1-inch thick) pork chops
salt and black pepper to taste
2 tablespoons olive oil
2 tablespoons dried cranberries
2 tablespoons toasted pine nuts
Directions
To prepare the cranberry filling: Soak 1 cup dried cranberries in the boiling water for 20 minutes. Drain the cranberries, reserving 1/4 cup of the water. Place the cranberries, reserved water, 2 tablespoons pine nuts, cinnamon, cloves, and 1 tablespoon brown sugar in a food processor. Process until finely chopped; set aside.
Bring the chicken stock to a boil over high heat. Reduce heat to medium, and simmer until the chicken stock has reduced to half its original volume, about 15 minutes. Add the white wine, red wine, cranberry juice, and 1 tablespoon of brown sugar. Continue cooking until the sauce has reduced by half again, about 10 minutes. Keep warm.
Preheat an oven to 400 degrees F (200 degrees C).
Cut a pocket into the side of each pork chop, about 3/4 of the way through. Stuff each pork chop with the dried cranberry mixture, then season on all sides with salt and pepper to taste. Heat the olive oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Cook the pork chops on one side until golden brown, 3 to 4 minutes. Turn the pork chops over, and cook another few minutes until browned on the other side too.
Pour 1 cup of the sauce into the skillet and bring to a simmer. Place the skillet in the preheated oven, and bake until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
To serve, place each pork chop onto a warmed dinner plate, and spoon the sauce from the skillet over top. Sprinkle the pork chops with 2 tablespoons dried cranberries and 2 tablespoons toasted pine nuts for decoration. Serve with the remaining cranberry sauce.
Cranberry Filling:
1 cup dried cranberries
2 cups boiling water
2 tablespoons toasted pine nuts
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon brown sugar
Cranberry Sauce:
4 cups chicken stock
1/4 cup white wine
1/4 cup red wine
1/4 cup cranberry juice
1 tablespoon brown sugar
4 (1-inch thick) pork chops
salt and black pepper to taste
2 tablespoons olive oil
2 tablespoons dried cranberries
2 tablespoons toasted pine nuts
Directions
To prepare the cranberry filling: Soak 1 cup dried cranberries in the boiling water for 20 minutes. Drain the cranberries, reserving 1/4 cup of the water. Place the cranberries, reserved water, 2 tablespoons pine nuts, cinnamon, cloves, and 1 tablespoon brown sugar in a food processor. Process until finely chopped; set aside.
Bring the chicken stock to a boil over high heat. Reduce heat to medium, and simmer until the chicken stock has reduced to half its original volume, about 15 minutes. Add the white wine, red wine, cranberry juice, and 1 tablespoon of brown sugar. Continue cooking until the sauce has reduced by half again, about 10 minutes. Keep warm.
Preheat an oven to 400 degrees F (200 degrees C).
Cut a pocket into the side of each pork chop, about 3/4 of the way through. Stuff each pork chop with the dried cranberry mixture, then season on all sides with salt and pepper to taste. Heat the olive oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Cook the pork chops on one side until golden brown, 3 to 4 minutes. Turn the pork chops over, and cook another few minutes until browned on the other side too.
Pour 1 cup of the sauce into the skillet and bring to a simmer. Place the skillet in the preheated oven, and bake until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
To serve, place each pork chop onto a warmed dinner plate, and spoon the sauce from the skillet over top. Sprinkle the pork chops with 2 tablespoons dried cranberries and 2 tablespoons toasted pine nuts for decoration. Serve with the remaining cranberry sauce.
Stuffed Pork Chops III
Ingredients
4 thick cut pork chops
1 cup dry bread crumbs
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1/2 teaspoon salt
5 tablespoons melted butter, divided
1 small yellow onion, chopped
2 tablespoons dried parsley
1 cup beef broth
Directions
Make slits in pork chops to form a pocket in fat end. Combine bread crumbs, sugar, pepper, salt, 3 tablespoons of the melted butter, onions, and parsley; mix well. Stuff chops generously and skewer shut with toothpicks.
Heat the remaining 2 tablespoons of melted butter in a skillet. Brown chops slowly over medium heat for 5 minutes on each side. Add beef broth and simmer over low heat for 30 minutes until tender, turning chops at least once. Remove toothpicks and pour pan juices over pork chops before serving.
4 thick cut pork chops
1 cup dry bread crumbs
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1/2 teaspoon salt
5 tablespoons melted butter, divided
1 small yellow onion, chopped
2 tablespoons dried parsley
1 cup beef broth
Directions
Make slits in pork chops to form a pocket in fat end. Combine bread crumbs, sugar, pepper, salt, 3 tablespoons of the melted butter, onions, and parsley; mix well. Stuff chops generously and skewer shut with toothpicks.
Heat the remaining 2 tablespoons of melted butter in a skillet. Brown chops slowly over medium heat for 5 minutes on each side. Add beef broth and simmer over low heat for 30 minutes until tender, turning chops at least once. Remove toothpicks and pour pan juices over pork chops before serving.
Stuffed Pork Chops II
Ingredients
1 1/2 cups dry bread crumbs
2 tablespoons butter
1 egg, beaten
2 cups whole kernel corn
4 pork chops butterfly cut
1 (10.75 ounce) can condensed cream of mushroom soup
Directions
Preheat oven to 350 degrees F (175 degrees C).
In bowl, combine bread crumbs, butter, egg, and corn. Mix until it is a stiff stuffing. Cut parallel into each chop to create a pocket. Stuff each pork chop with stuffing mix. Place chops in a cooking dish and then pour mushroom soup over top. Bake for about 45 minutes or until chops are cooked all the way through.
1 1/2 cups dry bread crumbs
2 tablespoons butter
1 egg, beaten
2 cups whole kernel corn
4 pork chops butterfly cut
1 (10.75 ounce) can condensed cream of mushroom soup
Directions
Preheat oven to 350 degrees F (175 degrees C).
In bowl, combine bread crumbs, butter, egg, and corn. Mix until it is a stiff stuffing. Cut parallel into each chop to create a pocket. Stuff each pork chop with stuffing mix. Place chops in a cooking dish and then pour mushroom soup over top. Bake for about 45 minutes or until chops are cooked all the way through.
Stuffed Pork Chops I
Ingredients
2 tablespoons vegetable oil
4 thick cut pork chops
3 cups day-old bread cubes
1/4 cup butter, melted
1/4 cup chicken broth
2 tablespoons chopped celery
2 tablespoons chopped onion
1/4 teaspoon poultry seasoning
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup water
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
Cover and bake for 30 minutes.
Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 160 to 170 degrees.
2 tablespoons vegetable oil
4 thick cut pork chops
3 cups day-old bread cubes
1/4 cup butter, melted
1/4 cup chicken broth
2 tablespoons chopped celery
2 tablespoons chopped onion
1/4 teaspoon poultry seasoning
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup water
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
Cover and bake for 30 minutes.
Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 160 to 170 degrees.
Stuffed Pork Chops
Ingredients
2 tablespoons chopped celery
2 tablespoons chopped onion
2 tablespoons butter or margarine, divided
1/2 cup seasoned stuffing croutons
3 tablespoons milk
1 teaspoon minced fresh parsley
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper
2 (1-inch thick) boneless pork loin chops
3/4 cup beef broth
1 tablespoon cornstarch
2 tablespoons cold water
Directions
In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing.
In a skillet, brown chops in remaining butter. Transfer to a greased 9-in. square baking dish. pour broth into dish. Cover and bake at 350 degrees F for 30-35 minute or until a meat thermometer reads 160 degrees F. Remove chops and keep warm.
Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops.
2 tablespoons chopped celery
2 tablespoons chopped onion
2 tablespoons butter or margarine, divided
1/2 cup seasoned stuffing croutons
3 tablespoons milk
1 teaspoon minced fresh parsley
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper
2 (1-inch thick) boneless pork loin chops
3/4 cup beef broth
1 tablespoon cornstarch
2 tablespoons cold water
Directions
In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing.
In a skillet, brown chops in remaining butter. Transfer to a greased 9-in. square baking dish. pour broth into dish. Cover and bake at 350 degrees F for 30-35 minute or until a meat thermometer reads 160 degrees F. Remove chops and keep warm.
Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops.
Stovetop Pork Chops and Potatoes
Ingredients
6 boneless pork chops
1 large onion, chopped
5 potatoes, peeled and sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 (10.75 ounce) can water
1/2 (10.75 ounce) can milk
salt and pepper to taste
Directions
Coat a large skillet or frying pan with non-stick cooking spray and brown chops over medium-high heat.
Turn chops and add onions. Layer sliced potatoes on to of chops and sprinkle with salt and pepper.
Combine soup, water and milk. Pour soup mixture into skillet. Add more water or milk if necessary to cover the potatoes.
Cover pan and cook until potatoes are tender, about 45 minutes.
6 boneless pork chops
1 large onion, chopped
5 potatoes, peeled and sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 (10.75 ounce) can water
1/2 (10.75 ounce) can milk
salt and pepper to taste
Directions
Coat a large skillet or frying pan with non-stick cooking spray and brown chops over medium-high heat.
Turn chops and add onions. Layer sliced potatoes on to of chops and sprinkle with salt and pepper.
Combine soup, water and milk. Pour soup mixture into skillet. Add more water or milk if necessary to cover the potatoes.
Cover pan and cook until potatoes are tender, about 45 minutes.
Squash and Pork Chops
Ingredients
1 1/4 teaspoons salt, divided
1/4 teaspoon pepper
4 tablespoons all-purpose flour, divided
6 lean pork chops
1 tablespoon shortening
1 acorn squash, halved and seeded
2 tablespoons butter
1/4 teaspoon ground ginger
1/8 teaspoon ground thyme
1 cup chicken broth
1/2 onion, finely chopped
Directions
Preheat oven to 350 degrees F (175 degrees C).
Sift salt and pepper into flour, and rub onto both sides of pork chops, shaking off any excess. Heat shortening in a large skillet over medium high heat. Brown chops on both sides, reducing heat if necessary, and working in two batches depending on the size of your skillet. Remove from heat, and set aside.
Peel squash, and slice crosswise into 1/8 inch thick slices. Arrange 1/2 the slices in the bottom of a baking dish. Place pork chops over squash, and top with remaining slices.
Melt butter in a small saucepan over medium heat. In a bowl, stir remaining 2 tablespoons flour and 1/4 teaspoon salt together with ginger and thyme; add to butter, and stir. Cook for 3 minutes, then very gradually whisk in chicken broth, avoiding any lumps. Continue to cook and stir until slightly thickened, then stir in onion. Pour over chops and squash, and cover with foil.
Bake in the preheated oven for 45 minutes, or until squash is tender and pork is no longer pink inside.
1 1/4 teaspoons salt, divided
1/4 teaspoon pepper
4 tablespoons all-purpose flour, divided
6 lean pork chops
1 tablespoon shortening
1 acorn squash, halved and seeded
2 tablespoons butter
1/4 teaspoon ground ginger
1/8 teaspoon ground thyme
1 cup chicken broth
1/2 onion, finely chopped
Directions
Preheat oven to 350 degrees F (175 degrees C).
Sift salt and pepper into flour, and rub onto both sides of pork chops, shaking off any excess. Heat shortening in a large skillet over medium high heat. Brown chops on both sides, reducing heat if necessary, and working in two batches depending on the size of your skillet. Remove from heat, and set aside.
Peel squash, and slice crosswise into 1/8 inch thick slices. Arrange 1/2 the slices in the bottom of a baking dish. Place pork chops over squash, and top with remaining slices.
Melt butter in a small saucepan over medium heat. In a bowl, stir remaining 2 tablespoons flour and 1/4 teaspoon salt together with ginger and thyme; add to butter, and stir. Cook for 3 minutes, then very gradually whisk in chicken broth, avoiding any lumps. Continue to cook and stir until slightly thickened, then stir in onion. Pour over chops and squash, and cover with foil.
Bake in the preheated oven for 45 minutes, or until squash is tender and pork is no longer pink inside.
Spicy Pork Chops with Herbed Roasted New Potatoes
Ingredients
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon minced fresh ginger root
5 cardamom pods, seeds removed and crushed (optional)
2 teaspoons lemon juice
salt and ground black pepper to taste
2 (8 ounce) pork chops
14 ounces new potatoes, halved
1 tablespoon extra-virgin olive oil, or more if needed
3/4 teaspoon chopped fresh oregano
3/4 teaspoon chopped fresh thyme
3/4 teaspoon chopped fresh rosemary
3/4 teaspoon chopped fresh parsley
1 tablespoon extra-virgin olive oil
Directions
1.Preheat oven to 400 degrees F (200 degrees C).
2.In a bowl, stir together the garlic, cumin, ginger, cardamom seeds, lemon juice, salt, and black pepper. Spread the mixture on both sides of the pork chops, and refrigerate for at least 30 minutes (longer is better). Place the potatoes into a roasting dish, and drizzle with 1 tablespoon of olive oil; sprinkle with the oregano, thyme, rosemary, and parsley. Sprinkle with salt and black pepper.
3.Roast the potatoes in the preheated oven until tender, 20 to 25 minutes.
4.Heat 1 tablespoon of olive oil in a large heavy skillet over medium heat, and pan-fry the pork chops until browned on both sides, the meat is no longer pink inside, and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chop should read at least 150 degrees F (65 degrees C). Transfer the pork chops into the roasting dish with the potatoes, and bake until the thermometer reads 160 degrees F (70 degrees C), about 10 more minutes. Serve chops with potatoes
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon minced fresh ginger root
5 cardamom pods, seeds removed and crushed (optional)
2 teaspoons lemon juice
salt and ground black pepper to taste
2 (8 ounce) pork chops
14 ounces new potatoes, halved
1 tablespoon extra-virgin olive oil, or more if needed
3/4 teaspoon chopped fresh oregano
3/4 teaspoon chopped fresh thyme
3/4 teaspoon chopped fresh rosemary
3/4 teaspoon chopped fresh parsley
1 tablespoon extra-virgin olive oil
Directions
1.Preheat oven to 400 degrees F (200 degrees C).
2.In a bowl, stir together the garlic, cumin, ginger, cardamom seeds, lemon juice, salt, and black pepper. Spread the mixture on both sides of the pork chops, and refrigerate for at least 30 minutes (longer is better). Place the potatoes into a roasting dish, and drizzle with 1 tablespoon of olive oil; sprinkle with the oregano, thyme, rosemary, and parsley. Sprinkle with salt and black pepper.
3.Roast the potatoes in the preheated oven until tender, 20 to 25 minutes.
4.Heat 1 tablespoon of olive oil in a large heavy skillet over medium heat, and pan-fry the pork chops until browned on both sides, the meat is no longer pink inside, and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chop should read at least 150 degrees F (65 degrees C). Transfer the pork chops into the roasting dish with the potatoes, and bake until the thermometer reads 160 degrees F (70 degrees C), about 10 more minutes. Serve chops with potatoes
Spicy Pork Chops
Ingredients
1 (10.75 ounce) can tomato puree
1 tablespoon hot sauce
1 fresh jalapeno pepper, sliced
1 tablespoon crushed red pepper flakes
1 tablespoon dried sage
1 tablespoon vegetable oil
4 thick cut boneless pork chops
1 yellow onion, sliced
1 green bell pepper, sliced
Directions
1.In a bowl, mix the tomato puree, hot sauce, jalapeno pepper, red pepper, and sage.
2.Heat the oil in a skillet over medium heat, and brown pork chops on both sides. Remove chops from heat and set aside. Place the onion and green bell pepper in the skillet, and saute 2 to 3 minutes. Return pork to skillet, and cover with the tomato puree mixture. Cover skillet, and continue cooking 30 minutes, or to desired doneness
1 (10.75 ounce) can tomato puree
1 tablespoon hot sauce
1 fresh jalapeno pepper, sliced
1 tablespoon crushed red pepper flakes
1 tablespoon dried sage
1 tablespoon vegetable oil
4 thick cut boneless pork chops
1 yellow onion, sliced
1 green bell pepper, sliced
Directions
1.In a bowl, mix the tomato puree, hot sauce, jalapeno pepper, red pepper, and sage.
2.Heat the oil in a skillet over medium heat, and brown pork chops on both sides. Remove chops from heat and set aside. Place the onion and green bell pepper in the skillet, and saute 2 to 3 minutes. Return pork to skillet, and cover with the tomato puree mixture. Cover skillet, and continue cooking 30 minutes, or to desired doneness
Spicy Peach-Glazed Pork Chops
Ingredients
1 cup peach preserves
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon chile paste
4 boneless pork chops
1 teaspoon ground ginger
1 pinch ground cinnamon
salt and pepper to taste
2 tablespoons vegetable oil
1/2 cup white wine
Directions
1.In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste. Rinse pork chops, and pat dry. Sprinkle the chops with ginger, cinnamon, salt, and pepper.
2.Heat oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside.
3.Pour white wine into the pan, and stir to scrape the bottom of the pan. Stir in the peach preserves mixture. Return the chops to the pan, and flip to coat with the sauce. Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done.
1 cup peach preserves
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon chile paste
4 boneless pork chops
1 teaspoon ground ginger
1 pinch ground cinnamon
salt and pepper to taste
2 tablespoons vegetable oil
1/2 cup white wine
Directions
1.In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste. Rinse pork chops, and pat dry. Sprinkle the chops with ginger, cinnamon, salt, and pepper.
2.Heat oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside.
3.Pour white wine into the pan, and stir to scrape the bottom of the pan. Stir in the peach preserves mixture. Return the chops to the pan, and flip to coat with the sauce. Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done.
Spiced Rhubarb Pork Chops
Ingredients
1 1/2 cups chopped fresh rhubarb (1/2-inch pieces)
1/2 cup chicken broth
2 tablespoons sugar
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
red food coloring
4 (3/4 inch thick) bone-in pork loin chops
1 tablespoon vegetable oil
salt and pepper to taste
Directions
1.In a saucepan, combine the rhubarb, broth, sugar and honey; cook over medium heat until rhubarb is tender. Stir in the cinnamon, ginger, nutmeg and food coloring if desired.
2.In a large skillet, brown pork chops in oil. Sprinkle with salt and pepper. Pour rhubarb mixture over the chops. Cover and simmer for 35-40 minutes or until meat juices run clear, turning once.
1 1/2 cups chopped fresh rhubarb (1/2-inch pieces)
1/2 cup chicken broth
2 tablespoons sugar
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
red food coloring
4 (3/4 inch thick) bone-in pork loin chops
1 tablespoon vegetable oil
salt and pepper to taste
Directions
1.In a saucepan, combine the rhubarb, broth, sugar and honey; cook over medium heat until rhubarb is tender. Stir in the cinnamon, ginger, nutmeg and food coloring if desired.
2.In a large skillet, brown pork chops in oil. Sprinkle with salt and pepper. Pour rhubarb mixture over the chops. Cover and simmer for 35-40 minutes or until meat juices run clear, turning once.
Spiced Pork Chops
Ingredients
1/2 cup all-purpose flour
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground mustard
1 1/2 teaspoons paprika
1/2 teaspoon celery salt
1/4 teaspoon ground ginger
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon salt
1 pinch pepper
4 (3/4 inch thick) pork loin chops
1 tablespoon cooking oil
1 cup ketchup
1 cup water
1/4 cup packed brown sugar
Directions
1.In a shallow dish, combine the first 10 ingredients; dredge pork chops on both sides. In a skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine ketchup, water and brown sugar; pour over chops. Bake, uncovered, at 350 degrees F for 1 hour or until tender.
1/2 cup all-purpose flour
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground mustard
1 1/2 teaspoons paprika
1/2 teaspoon celery salt
1/4 teaspoon ground ginger
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon salt
1 pinch pepper
4 (3/4 inch thick) pork loin chops
1 tablespoon cooking oil
1 cup ketchup
1 cup water
1/4 cup packed brown sugar
Directions
1.In a shallow dish, combine the first 10 ingredients; dredge pork chops on both sides. In a skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine ketchup, water and brown sugar; pour over chops. Bake, uncovered, at 350 degrees F for 1 hour or until tender.
Spiced Plum Pork Chops
Ingredients
4 (3/4 inch thick) boneless pork chops
4 ripe plums, pitted and quartered
3/4 cup pineapple juice
2 tablespoons balsamic vinegar
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Directions
1.Place the pork chops, and plums into a slow cooker. Mix together the pineapple juice, balsamic vinegar, brown sugar, cinnamon, ginger, and nutmeg in a bowl, stirring to dissolve the sugar, and pour the mixture over the pork chops and plums. Cook on Low for 8 hours.
4 (3/4 inch thick) boneless pork chops
4 ripe plums, pitted and quartered
3/4 cup pineapple juice
2 tablespoons balsamic vinegar
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Directions
1.Place the pork chops, and plums into a slow cooker. Mix together the pineapple juice, balsamic vinegar, brown sugar, cinnamon, ginger, and nutmeg in a bowl, stirring to dissolve the sugar, and pour the mixture over the pork chops and plums. Cook on Low for 8 hours.
Spaghetti Pork Chops
Ingredients
3 (8 ounce) cans tomato sauce
1 (10.75 ounce) can condensed tomato soup, undiluted
1 small onion, finely chopped
1 bay leaf
1 teaspoon celery seed
1/2 teaspoon Italian seasoning
6 (1 inch thick) bone-in pork chops
2 tablespoons olive or vegetable oil
Hot cooked spaghetti
Directions
1.In a 5-qt. slow cooker, combine the tomato sauce, soup, onion, bay leaf, celery seed and Italian seasoning. In a large skillet, brown pork chops in oil. Add to the slow cooker. Cover and cook on low for 6-8 hours or until meat is tender. Discard bay leaf. Serve chops and sauce over spaghetti.
3 (8 ounce) cans tomato sauce
1 (10.75 ounce) can condensed tomato soup, undiluted
1 small onion, finely chopped
1 bay leaf
1 teaspoon celery seed
1/2 teaspoon Italian seasoning
6 (1 inch thick) bone-in pork chops
2 tablespoons olive or vegetable oil
Hot cooked spaghetti
Directions
1.In a 5-qt. slow cooker, combine the tomato sauce, soup, onion, bay leaf, celery seed and Italian seasoning. In a large skillet, brown pork chops in oil. Add to the slow cooker. Cover and cook on low for 6-8 hours or until meat is tender. Discard bay leaf. Serve chops and sauce over spaghetti.
Southwest Summer Pork Chops
Ingredients
4 teaspoons dried minced onion
2 teaspoons ground cumin
1 teaspoon cornstarch
1 teaspoon chili powder
1 teaspoon dried minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
6 (3/4 inch) thick bone-in pork chops
1/4 cup barbecue sauce
2 tablespoons lemon juice
Directions
1.In a small bowl, combine the first eight ingredients; rub over pork chops. Place pork chops in a large resealable plastic bag. In a bowl, combine barbecue sauce and lemon juice. Pour over pork chops. Gently rub bag to distribute sauce. Refrigerate 1-2 hours.
2.If grilling the pork chops, coat grill rack with nonstick cooking spray before starting the grill. Grill chops, covered, over medium heat or broil 6 in. from the heat for 6-8 minutes on each side or until a meat thermometer reads 160 degrees F.
4 teaspoons dried minced onion
2 teaspoons ground cumin
1 teaspoon cornstarch
1 teaspoon chili powder
1 teaspoon dried minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
6 (3/4 inch) thick bone-in pork chops
1/4 cup barbecue sauce
2 tablespoons lemon juice
Directions
1.In a small bowl, combine the first eight ingredients; rub over pork chops. Place pork chops in a large resealable plastic bag. In a bowl, combine barbecue sauce and lemon juice. Pour over pork chops. Gently rub bag to distribute sauce. Refrigerate 1-2 hours.
2.If grilling the pork chops, coat grill rack with nonstick cooking spray before starting the grill. Grill chops, covered, over medium heat or broil 6 in. from the heat for 6-8 minutes on each side or until a meat thermometer reads 160 degrees F.
Southern-Style Pork Chops
Ingredients
2 tablespoons vegetable oil
1 (1 ounce) package dry onion soup mix
6 boneless pork chops
3/4 cup white wine
1/2 cup heavy cream
1 tablespoon garlic powder
salt and ground black pepper to taste
Directions
1.Heat the oil in a large, deep skillet over medium heat. Liberally sprinkle the onion soup mix over both sides of the pork chops. Fry the pork chops in the hot oil until the pork is no longer pink in the center, 4 to 6 minutes per side. Remove the chops from the skillet, and set aside.
2.Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Reduce heat to low. Stir the heavy cream, and season with garlic powder and salt and pepper. Gently lay the pork chops in the pan, turning to coat in the sauce. Simmer until thoroughly reheated, 5 to 10 minutes.
2 tablespoons vegetable oil
1 (1 ounce) package dry onion soup mix
6 boneless pork chops
3/4 cup white wine
1/2 cup heavy cream
1 tablespoon garlic powder
salt and ground black pepper to taste
Directions
1.Heat the oil in a large, deep skillet over medium heat. Liberally sprinkle the onion soup mix over both sides of the pork chops. Fry the pork chops in the hot oil until the pork is no longer pink in the center, 4 to 6 minutes per side. Remove the chops from the skillet, and set aside.
2.Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Reduce heat to low. Stir the heavy cream, and season with garlic powder and salt and pepper. Gently lay the pork chops in the pan, turning to coat in the sauce. Simmer until thoroughly reheated, 5 to 10 minutes.
Sour Cream Pork Chops
Ingredients
6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
Directions
1.Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
2.Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
3.Preheat oven to 200 degrees F (95 degrees C).
4.After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.
6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
Directions
1.Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
2.Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
3.Preheat oven to 200 degrees F (95 degrees C).
4.After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.
Sour Cream Chops
Ingredients
2 tablespoons butter
4 thick cut pork chops
1/2 teaspoon salt
1/2 teaspoon black pepper
1 onion, sliced into rings
2 cloves garlic, finely chopped
1/4 cup fresh basil, chopped
1 large fresh tomato, chopped
5 large fresh mushrooms, sliced
1/2 cup milk
1 (10.5 ounce) can condensed cream of chicken soup
4 teaspoons sour cream
Directions
1.Melt butter in a 4-quart saucepan over medium heat. Sprinkle pork chops with salt and pepper on both sides. Place in saucepan. Stir in onion, and garlic. Cook 3 minutes; turn pork chops, and cook 3 more minutes. Stir in basil, tomatoes, mushrooms, milk, and soup. Reduce heat to low, cover, and simmer. After 30 minutes, turn chops, stir contents, and simmer 30 minutes more. To serve, pour sauce over chops and top with a teaspoon of sour cream on each chop.
2 tablespoons butter
4 thick cut pork chops
1/2 teaspoon salt
1/2 teaspoon black pepper
1 onion, sliced into rings
2 cloves garlic, finely chopped
1/4 cup fresh basil, chopped
1 large fresh tomato, chopped
5 large fresh mushrooms, sliced
1/2 cup milk
1 (10.5 ounce) can condensed cream of chicken soup
4 teaspoons sour cream
Directions
1.Melt butter in a 4-quart saucepan over medium heat. Sprinkle pork chops with salt and pepper on both sides. Place in saucepan. Stir in onion, and garlic. Cook 3 minutes; turn pork chops, and cook 3 more minutes. Stir in basil, tomatoes, mushrooms, milk, and soup. Reduce heat to low, cover, and simmer. After 30 minutes, turn chops, stir contents, and simmer 30 minutes more. To serve, pour sauce over chops and top with a teaspoon of sour cream on each chop.
Soju Pork Chops
Ingredients
1 tablespoon olive oil
1 tablespoon butter
2 pork chops
salt and ground black pepper to taste
1/2 lemon, juiced
1/4 onion, sliced
1/2 cup Korean soju
Directions
1.Heat the olive oil and butter in a skillet over high heat. Season the pork chops with salt and pepper, then place in the skillet in the hot oil; cook until browned on both sides, about 3 minutes per side. Reduce heat to medium and continue cooking until the pork is no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
2.Remove pork chops from the skillet, and set aside. Add the sliced onion to the skillet; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the lemon juice and soju, scraping up any brown bits from the bottom of the skillet. Simmer until liquid as reduced, about 2 minutes. Season with salt and pepper, and drizzle the sauce over the pork chops for serving.
1 tablespoon olive oil
1 tablespoon butter
2 pork chops
salt and ground black pepper to taste
1/2 lemon, juiced
1/4 onion, sliced
1/2 cup Korean soju
Directions
1.Heat the olive oil and butter in a skillet over high heat. Season the pork chops with salt and pepper, then place in the skillet in the hot oil; cook until browned on both sides, about 3 minutes per side. Reduce heat to medium and continue cooking until the pork is no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
2.Remove pork chops from the skillet, and set aside. Add the sliced onion to the skillet; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the lemon juice and soju, scraping up any brown bits from the bottom of the skillet. Simmer until liquid as reduced, about 2 minutes. Season with salt and pepper, and drizzle the sauce over the pork chops for serving.
Smothered Pork Chops
Ingredients
1 onion, chopped
4 cloves crushed garlic
6 (3/4 inch) thick pork chops
1/2 cup water
1/3 cup all-purpose flour
1 (14.5 ounce) can fat-free chicken broth
1 tablespoon browning sauce
Directions
1.Saute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil.
2.Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender.
1 onion, chopped
4 cloves crushed garlic
6 (3/4 inch) thick pork chops
1/2 cup water
1/3 cup all-purpose flour
1 (14.5 ounce) can fat-free chicken broth
1 tablespoon browning sauce
Directions
1.Saute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil.
2.Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender.
Slow-Cooker Cacciatore-Style Pork
Ingredients
2 tablespoons olive oil
1 onion, sliced
4 boneless pork chops
28 ounces Classico® Tomato and Basil Sauce
1 (28 ounce) can diced tomatoes
1 green bell pepper, seeded and sliced into strips
1 (8 ounce) package fresh mushrooms, sliced
2 large cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/2 cup dry white wine
4 slices mozzarella cheese
Directions
1.In a large skillet, brown chops over medium-high heat. Transfer to slow cooker.
2.In the same pan, cook onion in oil over medium heat until browned. Stir in mushrooms and bell pepper, and cook until these vegetables are soft. Mix in pasta sauce, diced tomatoes, and white wine. Season with Italian seasoning, basil, and garlic. Pour over pork chops in slow cooker.
3.Cook on Low for 7 to 8 hours. To serve, place a slice of cheese over each chop, and cover with sauce.
2 tablespoons olive oil
1 onion, sliced
4 boneless pork chops
28 ounces Classico® Tomato and Basil Sauce
1 (28 ounce) can diced tomatoes
1 green bell pepper, seeded and sliced into strips
1 (8 ounce) package fresh mushrooms, sliced
2 large cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/2 cup dry white wine
4 slices mozzarella cheese
Directions
1.In a large skillet, brown chops over medium-high heat. Transfer to slow cooker.
2.In the same pan, cook onion in oil over medium heat until browned. Stir in mushrooms and bell pepper, and cook until these vegetables are soft. Mix in pasta sauce, diced tomatoes, and white wine. Season with Italian seasoning, basil, and garlic. Pour over pork chops in slow cooker.
3.Cook on Low for 7 to 8 hours. To serve, place a slice of cheese over each chop, and cover with sauce.
Slow-Cooked Cherry Pork Chops
Ingredients
6 (3/4 inch) thick bone-in pork loin chops
1/8 teaspoon salt
Dash pepper
1 cup canned cherry pie filling
2 teaspoons lemon juice
1/2 teaspoon chicken bouillon granules
1/8 teaspoon ground mace
Directions
1.In a skillet coated with nonstick cooking spray, brown the pork chops over medium heat on both sides. Season with salt and pepper.
2.In a slow cooker, combine pie filling, lemon juice, bouillon and mace. Add pork chops. Cover and cook on low for 3-4 hours or until meat is no longer pink.
6 (3/4 inch) thick bone-in pork loin chops
1/8 teaspoon salt
Dash pepper
1 cup canned cherry pie filling
2 teaspoons lemon juice
1/2 teaspoon chicken bouillon granules
1/8 teaspoon ground mace
Directions
1.In a skillet coated with nonstick cooking spray, brown the pork chops over medium heat on both sides. Season with salt and pepper.
2.In a slow cooker, combine pie filling, lemon juice, bouillon and mace. Add pork chops. Cover and cook on low for 3-4 hours or until meat is no longer pink.
Slow Cooker Thai Pork with Peppers
Ingredients
1 cup chicken broth
1/3 cup soy sauce
1/3 cup creamy peanut butter
3 tablespoons honey
6 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 teaspoon crushed red pepper flakes
2 red bell peppers, thinly sliced and cut into bite-size lengths
1 pound boneless pork chops
Directions
1.Place the chicken broth, soy sauce, peanut butter, honey, garlic, ginger, crushed red pepper flakes, red bell peppers, and pork chops into a slow cooker, stir together, and set the cooker on Low. Cook for 5 to 6 hours until the pork is tender, and remove the pork from the sauce. Shred the pork, return to the sauce, let cook until hot, and serve.
1 cup chicken broth
1/3 cup soy sauce
1/3 cup creamy peanut butter
3 tablespoons honey
6 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 teaspoon crushed red pepper flakes
2 red bell peppers, thinly sliced and cut into bite-size lengths
1 pound boneless pork chops
Directions
1.Place the chicken broth, soy sauce, peanut butter, honey, garlic, ginger, crushed red pepper flakes, red bell peppers, and pork chops into a slow cooker, stir together, and set the cooker on Low. Cook for 5 to 6 hours until the pork is tender, and remove the pork from the sauce. Shred the pork, return to the sauce, let cook until hot, and serve.
Slow Cooker Sweet and Sour Pork Chops
Ingredients
1 large onion, cut into 1-inch cubes
1 large carrot, peeled and diced
2 stalks celery, cut into 1/2 inch pieces
1 small green bell pepper, cut into 1 inch pieces
1 (4 ounce) jar whole mushrooms, drained
1 cup canned diced pineapple in juice, drain juice and reserve
2 1/2 pounds large boneless pork chops or cubed pork loin
1 cup reserved pineapple juice from the can
2 tablespoons sherry wine
2 tablespoons apple cider vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
2 tablespoons brown sugar
1/4 teaspoon ground white pepper
1/4 teaspoon minced fresh ginger root
1/4 teaspoon mustard powder
1/4 teaspoon minced garlic
1 pinch salt and ground black pepper to taste
2 dashes hot pepper sauce, or to taste
1 (6 ounce) can tomato paste
Directions
1.Place the onions in the bottom of a 5 quart slow cooker. Layer carrots over the onions, followed by layers of celery, mushrooms, and pineapple. Season pork chops with salt and pepper. Place them on top of the vegetables. If you like, you may brown them in a hot skillet first.
2.In a medium bowl, stir together the pineapple juice, sherry, cider vinegar, and soy sauce. Stir in the cornstarch until dissolved. Mix in the brown sugar, white pepper, ginger, mustard powder, garlic, salt, pepper, hot pepper sauce and tomato paste. Pour this over the pork chops and vegetables. The sauce will taste less sharp after a few hours in the slow cooker. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
1 large onion, cut into 1-inch cubes
1 large carrot, peeled and diced
2 stalks celery, cut into 1/2 inch pieces
1 small green bell pepper, cut into 1 inch pieces
1 (4 ounce) jar whole mushrooms, drained
1 cup canned diced pineapple in juice, drain juice and reserve
2 1/2 pounds large boneless pork chops or cubed pork loin
1 cup reserved pineapple juice from the can
2 tablespoons sherry wine
2 tablespoons apple cider vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
2 tablespoons brown sugar
1/4 teaspoon ground white pepper
1/4 teaspoon minced fresh ginger root
1/4 teaspoon mustard powder
1/4 teaspoon minced garlic
1 pinch salt and ground black pepper to taste
2 dashes hot pepper sauce, or to taste
1 (6 ounce) can tomato paste
Directions
1.Place the onions in the bottom of a 5 quart slow cooker. Layer carrots over the onions, followed by layers of celery, mushrooms, and pineapple. Season pork chops with salt and pepper. Place them on top of the vegetables. If you like, you may brown them in a hot skillet first.
2.In a medium bowl, stir together the pineapple juice, sherry, cider vinegar, and soy sauce. Stir in the cornstarch until dissolved. Mix in the brown sugar, white pepper, ginger, mustard powder, garlic, salt, pepper, hot pepper sauce and tomato paste. Pour this over the pork chops and vegetables. The sauce will taste less sharp after a few hours in the slow cooker. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
Slow Cooker Pork Chops II
Ingredients
1/4 cup olive oil
1 cup chicken broth
2 cloves garlic, minced
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon poultry seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
4 thick cut boneless pork chops
salt and pepper to taste
Directions
1.In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.
1/4 cup olive oil
1 cup chicken broth
2 cloves garlic, minced
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon poultry seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
4 thick cut boneless pork chops
salt and pepper to taste
Directions
1.In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.
Slow Cooker Pork Chops and Rice
Ingredients
4 boneless, center cut pork chops
1/3 cup uncooked brown rice
2/3 cup uncooked white rice
1/2 cup chopped onion
1/4 cup butter
8 ounces green peas
1 (5 ounce) can sliced water chestnuts, drained
4 ounces fresh mushrooms, sliced
1/2 cup water
10 ounces beef broth
1 tablespoon Worcestershire sauce
1 (1 ounce) envelope dry onion soup mix
1/2 teaspoon pepper
Directions
1.In a large skillet over medium heat, brown pork chops on both sides.
2.Lightly spray the slow cooker with cooking spray. Then place brown and white rice, onion, butter, peas, water chestnuts, and mushrooms in the slow cooker. Pour in water, broth, and Worcestershire sauce. Stir in onion soup mix, season with pepper, and top with pork chops.
3.Cover, and cook on Low setting for 7 to 9 hours, or on High setting for 4 to 5 hours.
4 boneless, center cut pork chops
1/3 cup uncooked brown rice
2/3 cup uncooked white rice
1/2 cup chopped onion
1/4 cup butter
8 ounces green peas
1 (5 ounce) can sliced water chestnuts, drained
4 ounces fresh mushrooms, sliced
1/2 cup water
10 ounces beef broth
1 tablespoon Worcestershire sauce
1 (1 ounce) envelope dry onion soup mix
1/2 teaspoon pepper
Directions
1.In a large skillet over medium heat, brown pork chops on both sides.
2.Lightly spray the slow cooker with cooking spray. Then place brown and white rice, onion, butter, peas, water chestnuts, and mushrooms in the slow cooker. Pour in water, broth, and Worcestershire sauce. Stir in onion soup mix, season with pepper, and top with pork chops.
3.Cover, and cook on Low setting for 7 to 9 hours, or on High setting for 4 to 5 hours.
Slow Cooker Pork Chops
Ingredients
4 pork chops
16 ounces sauerkraut with juice
Directions
1.Place the chops in the bottom the slow cooker and pour the sauerkraut over the top. Cook on low for 8 to 9 hours or on high for 4 to 5 hours
4 pork chops
16 ounces sauerkraut with juice
Directions
1.Place the chops in the bottom the slow cooker and pour the sauerkraut over the top. Cook on low for 8 to 9 hours or on high for 4 to 5 hours
Slow Cooker Chops
Ingredients
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup water
1 1/2 pounds boneless pork chops
1 teaspoon ground black pepper
1 (14.5 ounce) can green beans
4 potatoes, peeled and cubed
Directions
1.Pour soup into slow cooker. Stir in water to thin soup slightly. Season each pork chop with a dash of pepper, and place chops in slow cooker. Cover, and cook on Low for 7 to 8 hours.
2.Add green beans and potatoes, and cook on High for 2 to 2 1/2 hours. Stir, remove from heat, and serve.
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup water
1 1/2 pounds boneless pork chops
1 teaspoon ground black pepper
1 (14.5 ounce) can green beans
4 potatoes, peeled and cubed
Directions
1.Pour soup into slow cooker. Stir in water to thin soup slightly. Season each pork chop with a dash of pepper, and place chops in slow cooker. Cover, and cook on Low for 7 to 8 hours.
2.Add green beans and potatoes, and cook on High for 2 to 2 1/2 hours. Stir, remove from heat, and serve.
Slow Cooker BBQ Pork Chops
Ingredients
8 pork chops
1 (18 ounce) bottle barbecue sauce
Directions
1.Spread a thin layer of barbeque sauce on the bottom of a slow cooker. Alternately layer pork chops with barbeque sauce, pouring the remainder of the bottle over the top of the final layer of chops.
2.Cook on HIGH setting for 3 to 4 hours, or all day on LOW setting.
8 pork chops
1 (18 ounce) bottle barbecue sauce
Directions
1.Spread a thin layer of barbeque sauce on the bottom of a slow cooker. Alternately layer pork chops with barbeque sauce, pouring the remainder of the bottle over the top of the final layer of chops.
2.Cook on HIGH setting for 3 to 4 hours, or all day on LOW setting.
Slow Cooker Apple Pork Chops
Ingredients
1 tablespoon canola oil
6 bone-in pork chops
1/2 cup apple juice
1/4 cup apple cider vinegar
1 1/2 cups chicken broth
1 tablespoon brown sugar
1/2 teaspoon meat tenderizer
1/2 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
2 Granny Smith apples, cored and sliced
1 sweet onion (such as Vidalia®), sliced
1/4 head cabbage, shredded (optional)
Directions
1.Heat the canola oil in a skillet over medium-high heat, and brown outsides of the pork chops thoroughly, about 5 minutes per side.
2.Mix together the apple juice, cider vinegar, chicken broth, brown sugar, meat tenderizer, garlic powder, nutmeg, ginger, and black pepper in a slow cooker, stirring until the brown sugar has dissolved. Place the pork chops into the liquid. Top the chops with apple, onion, and cabbage. Set the cooker on Low; cook 4 to 5 hours, turning the chops over in the sauce once or twice. An instant-read thermometer inserted into the center of a chop should read at least 160 degrees F (70 degrees C).
1 tablespoon canola oil
6 bone-in pork chops
1/2 cup apple juice
1/4 cup apple cider vinegar
1 1/2 cups chicken broth
1 tablespoon brown sugar
1/2 teaspoon meat tenderizer
1/2 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
2 Granny Smith apples, cored and sliced
1 sweet onion (such as Vidalia®), sliced
1/4 head cabbage, shredded (optional)
Directions
1.Heat the canola oil in a skillet over medium-high heat, and brown outsides of the pork chops thoroughly, about 5 minutes per side.
2.Mix together the apple juice, cider vinegar, chicken broth, brown sugar, meat tenderizer, garlic powder, nutmeg, ginger, and black pepper in a slow cooker, stirring until the brown sugar has dissolved. Place the pork chops into the liquid. Top the chops with apple, onion, and cabbage. Set the cooker on Low; cook 4 to 5 hours, turning the chops over in the sauce once or twice. An instant-read thermometer inserted into the center of a chop should read at least 160 degrees F (70 degrees C).
Skillet Sweet and Tangy Pork Chops
Ingredients
1 tablespoon vegetable oil
4 pork chops, 1/2 inch thick
1 (10.75 ounce) can Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)
1 tablespoon packed brown sugar
2 tablespoons white vinegar
1 tablespoon Worcestershire sauce
4 cups hot cooked rice
Directions
1.Heat oil in skillet. Add chops and cook until browned.
2.Add soup, sugar, vinegar and Worcestershire. Heat to a boil. Cover and cook over low heat 10 minutes or until done. Serve with rice.
1 tablespoon vegetable oil
4 pork chops, 1/2 inch thick
1 (10.75 ounce) can Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)
1 tablespoon packed brown sugar
2 tablespoons white vinegar
1 tablespoon Worcestershire sauce
4 cups hot cooked rice
Directions
1.Heat oil in skillet. Add chops and cook until browned.
2.Add soup, sugar, vinegar and Worcestershire. Heat to a boil. Cover and cook over low heat 10 minutes or until done. Serve with rice.
Skillet Pork Chops with Potatoes and Onion
Ingredients
2 tablespoons vegetable oil
4 pork chops (1/2 inch thick), trimmed
2 tablespoons all-purpose flour
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
4 Yukon Gold potatoes, thinly sliced
2 medium onions, sliced
3 cubes beef bouillon
3/4 cup hot water
1 tablespoon lemon juice
Directions
1.Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
2.In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
3.In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
4.Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 160 degrees F (70 degrees C).
2 tablespoons vegetable oil
4 pork chops (1/2 inch thick), trimmed
2 tablespoons all-purpose flour
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
4 Yukon Gold potatoes, thinly sliced
2 medium onions, sliced
3 cubes beef bouillon
3/4 cup hot water
1 tablespoon lemon juice
Directions
1.Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
2.In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
3.In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
4.Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 160 degrees F (70 degrees C).
Skillet Pork Chops Florentine
Ingredients
2 tablespoons olive or vegetable oil
6 (4 ounce) boneless pork chops, 3/4-inch thick
1 medium onion, thinly sliced
1 (24 ounce) jar Prego® Marinara Italian Sauce
1 (10 ounce) package frozen leaf spinach, thawed and well drained
4 ounces shredded mozzarella cheese
Directions
1.Heat 1 tablespoon of the oil in a 12-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.Reduce the heat to medium and add the remaining oil. Add the onion. Cook and stir until the onion is tender-crisp. Stir the sauce and spinach into the skillet and heat to a boil. Return the pork chops to the skillet and reduce the heat to low. Cover and cook until the chops are cooked through. Sprinkle with the cheese.
2 tablespoons olive or vegetable oil
6 (4 ounce) boneless pork chops, 3/4-inch thick
1 medium onion, thinly sliced
1 (24 ounce) jar Prego® Marinara Italian Sauce
1 (10 ounce) package frozen leaf spinach, thawed and well drained
4 ounces shredded mozzarella cheese
Directions
1.Heat 1 tablespoon of the oil in a 12-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.Reduce the heat to medium and add the remaining oil. Add the onion. Cook and stir until the onion is tender-crisp. Stir the sauce and spinach into the skillet and heat to a boil. Return the pork chops to the skillet and reduce the heat to low. Cover and cook until the chops are cooked through. Sprinkle with the cheese.
Skillet Chops with Mushroom Gravy
Ingredients
1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
4 pork chops
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
Directions
1.Combine bread crumbs and Parmesan cheese in a large resealable plastic bag. Add chops two at a time, and shake to coat.
2.Heat oil in a large skillet over medium-high heat, and cook chops until brown on both sides. Remove chops from skillet, and reduce heat to medium.
3.Blend soup and milk in the skillet, stirring to scrape up the bits of breading left over from the chops. You can adjust the amount of milk depending on how thick you want the gravy to be (it will thin a bit during the cooking process). Bring to a gentle boil, increasing heat slightly if necessary. When soup mixture is bubbling, return chops to skillet. Cover, and reduce heat to low. Simmer for 20 minutes, or until chops are cooked through.
1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
4 pork chops
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
Directions
1.Combine bread crumbs and Parmesan cheese in a large resealable plastic bag. Add chops two at a time, and shake to coat.
2.Heat oil in a large skillet over medium-high heat, and cook chops until brown on both sides. Remove chops from skillet, and reduce heat to medium.
3.Blend soup and milk in the skillet, stirring to scrape up the bits of breading left over from the chops. You can adjust the amount of milk depending on how thick you want the gravy to be (it will thin a bit during the cooking process). Bring to a gentle boil, increasing heat slightly if necessary. When soup mixture is bubbling, return chops to skillet. Cover, and reduce heat to low. Simmer for 20 minutes, or until chops are cooked through.
Simple Time Pork Chops
Ingredients
4 boneless pork chops
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon dried parsley
4 teaspoons butter, softened
4 teaspoons mayonnaise
1 cup shredded sharp Cheddar cheese
Directions
1.Preheat oven to 350 degrees F (180 degrees C).
2.Place pork chops in a baking pan. Spread 1 teaspoon of butter over each chop, then spread 1 teaspoon of mayonnaise over butter. Season each one with seasoning salt, pepper and parsley. Sprinkle 1/4 cup cheese over the top of each pork chop.
3.Bake 35 minutes in preheated oven, or until internal temperature of the chops has reached 160 degrees F (70 degrees C).
4 boneless pork chops
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon dried parsley
4 teaspoons butter, softened
4 teaspoons mayonnaise
1 cup shredded sharp Cheddar cheese
Directions
1.Preheat oven to 350 degrees F (180 degrees C).
2.Place pork chops in a baking pan. Spread 1 teaspoon of butter over each chop, then spread 1 teaspoon of mayonnaise over butter. Season each one with seasoning salt, pepper and parsley. Sprinkle 1/4 cup cheese over the top of each pork chop.
3.Bake 35 minutes in preheated oven, or until internal temperature of the chops has reached 160 degrees F (70 degrees C).
Simple Pork and Cabbage Skillet
Ingredients
2 tablespoons vegetable oil
2 pork chops
1/2 large head cabbage, quartered
2 onions, cut into 8 wedges
2 tart apples, cored and chopped
2 cups water
2 cloves garlic, crushed
2 teaspoons Worcestershire sauce
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup water
2 tablespoons flour
Directions
1.Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
2.Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
3.Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.
2 tablespoons vegetable oil
2 pork chops
1/2 large head cabbage, quartered
2 onions, cut into 8 wedges
2 tart apples, cored and chopped
2 cups water
2 cloves garlic, crushed
2 teaspoons Worcestershire sauce
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup water
2 tablespoons flour
Directions
1.Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
2.Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
3.Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.
Simple But Awesome Lemon Pepper Pork Chops
Ingredients
4 pork chops
1 tablespoon lemon pepper
8 tablespoons butter
8 tablespoons olive oil
4 teaspoons Worcestershire sauce
Directions
1.Preheat oven to 400 degrees F (200 degrees C).
2.Tear off a generous square of tin foil for each chop, enough to wrap and seal completely. Coat both sides of each chop with lemon pepper.
3.Put 1 tablespoon butter and 1 tablespoon olive oil in the middle of each square of tin foil. Put the peppered chops on top of the butter and oil. Put 1 tablespoon of butter and 1 tablespoon olive oil on top of each chop. Add 1 teaspoon Worcestershire sauce over the top of each chop. Wrap each chop tightly and place on middle rack of oven. Bake for 35 minutes.
4 pork chops
1 tablespoon lemon pepper
8 tablespoons butter
8 tablespoons olive oil
4 teaspoons Worcestershire sauce
Directions
1.Preheat oven to 400 degrees F (200 degrees C).
2.Tear off a generous square of tin foil for each chop, enough to wrap and seal completely. Coat both sides of each chop with lemon pepper.
3.Put 1 tablespoon butter and 1 tablespoon olive oil in the middle of each square of tin foil. Put the peppered chops on top of the butter and oil. Put 1 tablespoon of butter and 1 tablespoon olive oil on top of each chop. Add 1 teaspoon Worcestershire sauce over the top of each chop. Wrap each chop tightly and place on middle rack of oven. Bake for 35 minutes.
Simmered Cranberry Pork Chops
Ingredients
6 pork chops
2 cups fresh or frozen cranberries
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon salt
1/4 teaspoon ground black pepper
water as needed
Directions
1.In a skillet, brown chops slowly in oil; drain.
2.Add cranberries, SPLENDA® Granulated Sweetener, salt and pepper to chops with 1/2 cup water to start. Bring to boil; reduce heat. Simmer, covered, for about 45 minutes or until tender but not dry. Add water if necessary to keep chops from drying out.
6 pork chops
2 cups fresh or frozen cranberries
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon salt
1/4 teaspoon ground black pepper
water as needed
Directions
1.In a skillet, brown chops slowly in oil; drain.
2.Add cranberries, SPLENDA® Granulated Sweetener, salt and pepper to chops with 1/2 cup water to start. Bring to boil; reduce heat. Simmer, covered, for about 45 minutes or until tender but not dry. Add water if necessary to keep chops from drying out.
Shirred Potatoes and Pork Chops
Ingredients
3 cups milk
3 tablespoons all-purpose flour
6 tablespoons butter
salt and pepper to taste
4 pork chops
4 large potatoes, shredded, or more as needed
Directions
1.Preheat an oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish.
2.Whisk together the milk, flour, butter, salt, and pepper in a saucepan over medium-low heat, stirring until the mixture thickens, 5 to 8 minutes. Remove the white sauce from the heat.
3.Heat a skillet over medium heat, and sear the pork chops on both sides in the hot skillet just until browned, about 5 minutes. Set the pork chops aside.
4.Place about 2/3 of the shredded potatoes into the prepared baking dish. Potatoes should fill about 2/3 of the dish. Top with the seared pork chops, and top with the remaining shredded potatoes. Pour the white sauce over the casserole.
5.Bake in the preheated oven for 3 hours.
3 cups milk
3 tablespoons all-purpose flour
6 tablespoons butter
salt and pepper to taste
4 pork chops
4 large potatoes, shredded, or more as needed
Directions
1.Preheat an oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish.
2.Whisk together the milk, flour, butter, salt, and pepper in a saucepan over medium-low heat, stirring until the mixture thickens, 5 to 8 minutes. Remove the white sauce from the heat.
3.Heat a skillet over medium heat, and sear the pork chops on both sides in the hot skillet just until browned, about 5 minutes. Set the pork chops aside.
4.Place about 2/3 of the shredded potatoes into the prepared baking dish. Potatoes should fill about 2/3 of the dish. Top with the seared pork chops, and top with the remaining shredded potatoes. Pour the white sauce over the casserole.
5.Bake in the preheated oven for 3 hours.
Sherry Apple Pork Chops
Ingredients
6 pork chops
3 large apples - peeled, cored and sliced
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter
salt and pepper to taste
1/2 cup dry sherry
Directions
1.In a large skillet, brown chops, about 2 minutes each side; reserve.
2.Preheat oven to 350 degrees F (175 degrees C).
3.Arrange apple slices in the bottom of a 9x13 inch baking dish. Sprinkle with brown sugar and cinnamon. Dot with butter or margarine. Top with browned pork chops and season with salt and pepper to taste. Pour sherry over all, cover and bake in the preheated oven for 1 hour or until tender and internal temperature of pork has reached 160 degrees F (70 degrees C).
6 pork chops
3 large apples - peeled, cored and sliced
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter
salt and pepper to taste
1/2 cup dry sherry
Directions
1.In a large skillet, brown chops, about 2 minutes each side; reserve.
2.Preheat oven to 350 degrees F (175 degrees C).
3.Arrange apple slices in the bottom of a 9x13 inch baking dish. Sprinkle with brown sugar and cinnamon. Dot with butter or margarine. Top with browned pork chops and season with salt and pepper to taste. Pour sherry over all, cover and bake in the preheated oven for 1 hour or until tender and internal temperature of pork has reached 160 degrees F (70 degrees C).
Schnitzel with a Twist
Ingredients
4 pork chops
1 sleeve buttery crackers (such as Keebler Club® crackers), crushed
1/2 teaspoon Greek seasoning (such as Cavender's®)
1/4 teaspoon ground black pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup butter
1 lemon, cut into wedges
Directions
1.Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
2.Combine crackers, Greek seasoning, and pepper in a large mixing bowl. Place the flour in a shallow bowl. Dredge the pork chops in the flour, then dip them into the egg. Toss the pork chops one at a time in the cracker mixture to coat.
3.Melt the butter in a large skillet over medium heat. Fry the pork chops in the butter until golden brown, reducing heat to medium-low if the pork browns too quickly, 10 to 15 minutes. Flip the pork chops, continue cooking until the pork is no longer pink in the center, 10 to 15 more minutes. Serve with lemon wedges.
4 pork chops
1 sleeve buttery crackers (such as Keebler Club® crackers), crushed
1/2 teaspoon Greek seasoning (such as Cavender's®)
1/4 teaspoon ground black pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup butter
1 lemon, cut into wedges
Directions
1.Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
2.Combine crackers, Greek seasoning, and pepper in a large mixing bowl. Place the flour in a shallow bowl. Dredge the pork chops in the flour, then dip them into the egg. Toss the pork chops one at a time in the cracker mixture to coat.
3.Melt the butter in a large skillet over medium heat. Fry the pork chops in the butter until golden brown, reducing heat to medium-low if the pork browns too quickly, 10 to 15 minutes. Flip the pork chops, continue cooking until the pork is no longer pink in the center, 10 to 15 more minutes. Serve with lemon wedges.
Scalloped Potatoes and Pork Chops
Ingredients
5 potatoes, peeled and thinly sliced
1 onion, quartered then sliced
2 1/2 cups Cheddar cheese, shredded
1 cup milk
3 tablespoons butter
salt and pepper to taste
5 pork chops
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Place the sliced potatoes and sliced onion in a greased 9x13 inch baking dish; mix gently. Cover the potatoes and onions with cheese. Fill dish with milk halfway. Place butter in several places on top of the cheese. Place the pork chops on top. Salt and pepper to taste. Bake 60 minutes or until potatoes are tender. Turn pork chops over halfway through cooking.
5 potatoes, peeled and thinly sliced
1 onion, quartered then sliced
2 1/2 cups Cheddar cheese, shredded
1 cup milk
3 tablespoons butter
salt and pepper to taste
5 pork chops
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Place the sliced potatoes and sliced onion in a greased 9x13 inch baking dish; mix gently. Cover the potatoes and onions with cheese. Fill dish with milk halfway. Place butter in several places on top of the cheese. Place the pork chops on top. Salt and pepper to taste. Bake 60 minutes or until potatoes are tender. Turn pork chops over halfway through cooking.
Scalloped Pork Chop Combo
Ingredients
6 (1/2-inch thick) bone-in pork chops
2 tablespoons vegetable oil
1 teaspoon salt
2 cups water
1 (10 ounce) package frozen French-style green beans
1 cup thinly sliced carrots
1 (5.5 ounce) package scalloped potato mix
1 (10.75 ounce) can condensed cream of celery soup, undiluted
2/3 cup milk
2 tablespoons butter or margarine
1/2 teaspoon Worcestershire sauce
Directions
1.In a large skillet, brown pork chops in oil; sprinkle with salt. In a large saucepan, bring the water to a boil; add beans, carrots, potatoes with contents of sauce packet, soup, milk, butter and Worcestershire sauce. Bring to a boil.
2.Transfer to a greased 13-in. x 9-in. x 2-in. baking dish; top with pork chops.
3.Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 5 minutes longer or until pork and vegetables are tender. Let stand for 10 minutes before serving.
6 (1/2-inch thick) bone-in pork chops
2 tablespoons vegetable oil
1 teaspoon salt
2 cups water
1 (10 ounce) package frozen French-style green beans
1 cup thinly sliced carrots
1 (5.5 ounce) package scalloped potato mix
1 (10.75 ounce) can condensed cream of celery soup, undiluted
2/3 cup milk
2 tablespoons butter or margarine
1/2 teaspoon Worcestershire sauce
Directions
1.In a large skillet, brown pork chops in oil; sprinkle with salt. In a large saucepan, bring the water to a boil; add beans, carrots, potatoes with contents of sauce packet, soup, milk, butter and Worcestershire sauce. Bring to a boil.
2.Transfer to a greased 13-in. x 9-in. x 2-in. baking dish; top with pork chops.
3.Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 5 minutes longer or until pork and vegetables are tender. Let stand for 10 minutes before serving.
Savory Pork Chops
Ingredients
2 tablespoons all-purpose flour
1 tablespoon ground mustard
1 teaspoon seasoned salt
1/8 teaspoon pepper
4 (3/4 inch) thick pork chops
2 tablespoons vegetable oil
MUSTARD SAUCE:
2 teaspoons ground mustard
1 cup water
1/2 cup chopped onion
2 tablespoons ketchup
2 tablespoons orange marmalade
1 tablespoon soy sauce
1 tablespoon Dijon mustard
Directions
1.In a bowl, combine the first four ingredients. Dredge pork chops in flour mixture. In a skillet over medium heat, brown chops in oil on both sides, about 8 minutes. Combine the sauce ingredients; pour over chops. Cover and simmer until meat is tender, about 20 minutes. Spoon sauce over chips when serving.
2 tablespoons all-purpose flour
1 tablespoon ground mustard
1 teaspoon seasoned salt
1/8 teaspoon pepper
4 (3/4 inch) thick pork chops
2 tablespoons vegetable oil
MUSTARD SAUCE:
2 teaspoons ground mustard
1 cup water
1/2 cup chopped onion
2 tablespoons ketchup
2 tablespoons orange marmalade
1 tablespoon soy sauce
1 tablespoon Dijon mustard
Directions
1.In a bowl, combine the first four ingredients. Dredge pork chops in flour mixture. In a skillet over medium heat, brown chops in oil on both sides, about 8 minutes. Combine the sauce ingredients; pour over chops. Cover and simmer until meat is tender, about 20 minutes. Spoon sauce over chips when serving.
Savory Apple Pork Chops
Ingredients
4 pork chops
salt and pepper to taste
2 apples, sliced thin
1/4 cup ketchup
3 tablespoons brown sugar
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Place pork chops in a foil lined 9x9 inch baking dish and season with salt and pepper to taste. Arrange the sliced apples over and around the chops and brush all liberally with the ketchup. Then sprinkle with the brown sugar.
3.Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until internal temperature reaches 160 degrees F (70 degrees C).
4 pork chops
salt and pepper to taste
2 apples, sliced thin
1/4 cup ketchup
3 tablespoons brown sugar
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Place pork chops in a foil lined 9x9 inch baking dish and season with salt and pepper to taste. Arrange the sliced apples over and around the chops and brush all liberally with the ketchup. Then sprinkle with the brown sugar.
3.Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until internal temperature reaches 160 degrees F (70 degrees C).
Saucy Pork Chops
Ingredients
2 (3/4 inch) thick bone-in pork loin chops
2 tablespoons butter or margarine
1/4 cup chopped onion
1/4 cup water
1/4 cup maple syrup
1 tablespoon cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
Directions
1.In a skillet, brown pork chops on both sides in butter. Transfer to a small greased baking dish; sprinkle with onion. In a bowl, combine the remaining ingredients. Pour over chops. Cover and bake at 350 degrees F for 20 minutes or until a meat thermometer reads 160 degrees F.
2 (3/4 inch) thick bone-in pork loin chops
2 tablespoons butter or margarine
1/4 cup chopped onion
1/4 cup water
1/4 cup maple syrup
1 tablespoon cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
Directions
1.In a skillet, brown pork chops on both sides in butter. Transfer to a small greased baking dish; sprinkle with onion. In a bowl, combine the remaining ingredients. Pour over chops. Cover and bake at 350 degrees F for 20 minutes or until a meat thermometer reads 160 degrees F.
Saucy Chops II
Ingredients
2 tablespoons butter
6 boneless pork chops
1 to taste salt and pepper to taste
1 onion, thinly sliced
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup ketchup
2 1/2 teaspoons Worcestershire sauce
Directions
1.Over medium-high heat, melt butter in a large saucepan. Add pork chops and cook until browned on both sides. Season with salt and pepper. Top with onion slices.
2.In a bowl, stir together soup, ketchup and Worcestershire sauce. Pour soup mixture over pork chops.
3.Cover pan and simmer until meat is no longer pink inside and thermometer reads 160 to 170 degrees F (71 to 77 degrees C), about 40 to 60 minutes.
2 tablespoons butter
6 boneless pork chops
1 to taste salt and pepper to taste
1 onion, thinly sliced
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup ketchup
2 1/2 teaspoons Worcestershire sauce
Directions
1.Over medium-high heat, melt butter in a large saucepan. Add pork chops and cook until browned on both sides. Season with salt and pepper. Top with onion slices.
2.In a bowl, stir together soup, ketchup and Worcestershire sauce. Pour soup mixture over pork chops.
3.Cover pan and simmer until meat is no longer pink inside and thermometer reads 160 to 170 degrees F (71 to 77 degrees C), about 40 to 60 minutes.
Saucy Chops I
Ingredients
6 pork chops
3 tablespoons all-purpose flour
6 potatoes, peeled and sliced
1 (14.5 ounce) can green beans, drained
1 (10.75 ounce) can condensed tomato soup
1/2 (10.75 ounce) can water
Directions
1.Coat chops with flour. In a large skillet brown chops in oil. Remove from skillet.
2.Put sliced potatoes in bottom of skillet and add green beans. Place chops on top and cover with tomato soup and water. Simmer, covered on low for 35 minutes or until potatoes are tender.
6 pork chops
3 tablespoons all-purpose flour
6 potatoes, peeled and sliced
1 (14.5 ounce) can green beans, drained
1 (10.75 ounce) can condensed tomato soup
1/2 (10.75 ounce) can water
Directions
1.Coat chops with flour. In a large skillet brown chops in oil. Remove from skillet.
2.Put sliced potatoes in bottom of skillet and add green beans. Place chops on top and cover with tomato soup and water. Simmer, covered on low for 35 minutes or until potatoes are tender.
Saucy Apple Pork Chops
Ingredients
2 cups applesauce
1/3 cup sugar
2 tablespoons soy sauce
1 garlic clove, minced
1/4 teaspoon ground ginger
6 (1/2 inch thick) boneless pork loin chops
2 tablespoons butter or margarine
Directions
1.In a bowl, combine the applesauce, sugar, soy sauce, garlic and ginger; mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. In a skillet, brown pork chops in butter; place over applesauce mixture. Bake, uncovered, at 325 degrees F for 30 minutes or until meat is tender.
2 cups applesauce
1/3 cup sugar
2 tablespoons soy sauce
1 garlic clove, minced
1/4 teaspoon ground ginger
6 (1/2 inch thick) boneless pork loin chops
2 tablespoons butter or margarine
Directions
1.In a bowl, combine the applesauce, sugar, soy sauce, garlic and ginger; mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. In a skillet, brown pork chops in butter; place over applesauce mixture. Bake, uncovered, at 325 degrees F for 30 minutes or until meat is tender.
Salt and Spice Pork Wrap
Ingredients
1 (5 ounce) boneless pork loin chop
1 tablespoon onion salt
1 teaspoon cayenne pepper
fresh-ground black pepper
1 teaspoon vegetable oil
1 (12 inch) flour tortilla
3 tablespoons salsa or guacamole
1/2 cup shredded Cheddar cheese
Directions
1.Season pork chop with onion salt, cayenne, and pepper. Heat vegetable oil in a skillet over medium heat. Add the pork chop and cook until lightly browned on both sides, about 4 minutes per side. Cut pork chop into 1/4 inch strips, return to the skillet, and cook until no longer pink.
2.Smear the center of the tortilla with salsa or guacamole; sprinkle with Cheddar cheese. Place pork strips on top of the cheese and roll tortilla up into a wrap.
1 (5 ounce) boneless pork loin chop
1 tablespoon onion salt
1 teaspoon cayenne pepper
fresh-ground black pepper
1 teaspoon vegetable oil
1 (12 inch) flour tortilla
3 tablespoons salsa or guacamole
1/2 cup shredded Cheddar cheese
Directions
1.Season pork chop with onion salt, cayenne, and pepper. Heat vegetable oil in a skillet over medium heat. Add the pork chop and cook until lightly browned on both sides, about 4 minutes per side. Cut pork chop into 1/4 inch strips, return to the skillet, and cook until no longer pink.
2.Smear the center of the tortilla with salsa or guacamole; sprinkle with Cheddar cheese. Place pork strips on top of the cheese and roll tortilla up into a wrap.
Sage Pork Chops
Ingredients
2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
6 center cut bone-in pork chops
2 tablespoons butter
1 cup water
2 cubes beef bouillon
Directions
1.Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
2.Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.
2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
6 center cut bone-in pork chops
2 tablespoons butter
1 cup water
2 cubes beef bouillon
Directions
1.Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
2.Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.
Rubbed Down Pork Chops
Ingredients
2 tablespoons garlic powder
1 teaspoon salt
1 teaspoon pepper
4 pork chops
4 tablespoons minced garlic
1/4 cup Worcestershire sauce
1/2 cup water, divided
1 medium onion, sliced
2 cups fresh mushrooms, sliced
Directions
1.In a bowl, mix the garlic powder, salt, and pepper. Rub pork chops on both sides with the garlic powder mixture and the minced garlic.
2.In a skillet over medium heat, mix the Worcestershire sauce and 1/4 cup water. Place pork chops in the skillet, and cook 10 minutes.
3.Turn chops in the skillet, and pour in remaining 1/4 cup water. Mix in the onion and mushrooms, and continue cooking 10 minutes, or to desired doneness
2 tablespoons garlic powder
1 teaspoon salt
1 teaspoon pepper
4 pork chops
4 tablespoons minced garlic
1/4 cup Worcestershire sauce
1/2 cup water, divided
1 medium onion, sliced
2 cups fresh mushrooms, sliced
Directions
1.In a bowl, mix the garlic powder, salt, and pepper. Rub pork chops on both sides with the garlic powder mixture and the minced garlic.
2.In a skillet over medium heat, mix the Worcestershire sauce and 1/4 cup water. Place pork chops in the skillet, and cook 10 minutes.
3.Turn chops in the skillet, and pour in remaining 1/4 cup water. Mix in the onion and mushrooms, and continue cooking 10 minutes, or to desired doneness
Rosemary Sherry Pork Chops
Ingredients
1/3 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
salt and pepper to taste
4 tablespoons vegetable oil
4 (3/4 inch) thick pork chops
1/2 cup chicken broth
2 tablespoons dry sherry
1 teaspoon chopped fresh rosemary
1 onion, thinly sliced
Directions
1.In a small bowl, combine the flour, garlic powder, onion powder, parsley and salt and pepper to taste. Mix well and dredge each pork chop in the mixture, patting lightly to evenly coat each chop.
2.Heat the oil in a large skillet over medium high heat. Saute the chops in the oil for 4 to 5 minutes per side, or until well browned. Then add the chicken broth, sherry and the rosemary to taste. Spread the sliced onion over the chops, reduce heat to low, cover and simmer for 10 minutes.
3.Flip the chops, allowing the onion slices to drop down into the liquid. Re-cover, and simmer for 5 more minutes, or until pork reaches internal temperature of 160 degrees F (70 degrees C). Season with salt and pepper to taste.
1/3 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
salt and pepper to taste
4 tablespoons vegetable oil
4 (3/4 inch) thick pork chops
1/2 cup chicken broth
2 tablespoons dry sherry
1 teaspoon chopped fresh rosemary
1 onion, thinly sliced
Directions
1.In a small bowl, combine the flour, garlic powder, onion powder, parsley and salt and pepper to taste. Mix well and dredge each pork chop in the mixture, patting lightly to evenly coat each chop.
2.Heat the oil in a large skillet over medium high heat. Saute the chops in the oil for 4 to 5 minutes per side, or until well browned. Then add the chicken broth, sherry and the rosemary to taste. Spread the sliced onion over the chops, reduce heat to low, cover and simmer for 10 minutes.
3.Flip the chops, allowing the onion slices to drop down into the liquid. Re-cover, and simmer for 5 more minutes, or until pork reaches internal temperature of 160 degrees F (70 degrees C). Season with salt and pepper to taste.
Rosemary Pork Chops
Ingredients
1/2 cup soy sauce
1/4 cup water
3 tablespoons brown sugar
1 tablespoon dried rosemary, crushed
4 (6 ounce) boneless pork loin chops
Directions
1.In a large resealable plastic bag, combine the soy sauce, water, brown sugar and rosemary; add pork chops. Seal bag and turn to coat; refrigerate for 3 hours.
2.Drain and discard marinade. Place the chops in a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 30-35 minutes or until juices run clear.
1/2 cup soy sauce
1/4 cup water
3 tablespoons brown sugar
1 tablespoon dried rosemary, crushed
4 (6 ounce) boneless pork loin chops
Directions
1.In a large resealable plastic bag, combine the soy sauce, water, brown sugar and rosemary; add pork chops. Seal bag and turn to coat; refrigerate for 3 hours.
2.Drain and discard marinade. Place the chops in a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 30-35 minutes or until juices run clear.
Rosemary and Garlic Simmered Pork Chops
Ingredients
2 teaspoons dried rosemary
1 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons butter
4 (6 ounce) boneless center-cut pork loin chops, trimmed of fat
2 cloves garlic, chopped
1 cup low-sodium beef broth
Directions
1.In a small bowl, combine rosemary, ground pepper, and salt; rub rosemary mixture on pork chops.
2.Melt butter in a large skillet over medium-high heat; stir the garlic into the melted butter, then place the pork chops in the skillet. Cook the pork chops 3 to 5 minutes per side, or until golden brown. Turn the heat down to low, pour in the beef broth and simmer for 35 to 45 minutes, or until pork chops are fully cooked and meat thermometer inserted in the thickest chop reads 160 degrees F (70 degrees C).
2 teaspoons dried rosemary
1 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons butter
4 (6 ounce) boneless center-cut pork loin chops, trimmed of fat
2 cloves garlic, chopped
1 cup low-sodium beef broth
Directions
1.In a small bowl, combine rosemary, ground pepper, and salt; rub rosemary mixture on pork chops.
2.Melt butter in a large skillet over medium-high heat; stir the garlic into the melted butter, then place the pork chops in the skillet. Cook the pork chops 3 to 5 minutes per side, or until golden brown. Turn the heat down to low, pour in the beef broth and simmer for 35 to 45 minutes, or until pork chops are fully cooked and meat thermometer inserted in the thickest chop reads 160 degrees F (70 degrees C).
Root Beer Pork Chops
Ingredients
4 (1-inch thick) pork chops
3 (12 fluid ounce) cans or bottles root beer
salt and pepper to taste
1 cup beef stock
2 tablespoons brown sugar
1/2 teaspoon chipotle-flavored hot sauce
2 teaspoons Worcestershire sauce
1 pinch salt, to taste
Directions
1.Place the pork chops in a dish; pour 2 cans of the root beer over the chops. Place in refrigerator to marinate at least 2 hours. Remove the pork chops from the root beer; season with salt and pepper.
2.Combine the remaining can of root beer, the beef stock, brown sugar, hot sauce, and Worcestershire sauce in a saucepan over medium heat; simmer the mixture until it reduces to about 3/4 cup. Set aside.
3.Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4.Grill the pork chops on the preheated grill until the no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Brush the chops generously with the reduction sauce and continue cooking for about 2 minutes more per side. Remove from grill and brush with any remaining sauce. Season with salt to taste before serving.
4 (1-inch thick) pork chops
3 (12 fluid ounce) cans or bottles root beer
salt and pepper to taste
1 cup beef stock
2 tablespoons brown sugar
1/2 teaspoon chipotle-flavored hot sauce
2 teaspoons Worcestershire sauce
1 pinch salt, to taste
Directions
1.Place the pork chops in a dish; pour 2 cans of the root beer over the chops. Place in refrigerator to marinate at least 2 hours. Remove the pork chops from the root beer; season with salt and pepper.
2.Combine the remaining can of root beer, the beef stock, brown sugar, hot sauce, and Worcestershire sauce in a saucepan over medium heat; simmer the mixture until it reduces to about 3/4 cup. Set aside.
3.Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4.Grill the pork chops on the preheated grill until the no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Brush the chops generously with the reduction sauce and continue cooking for about 2 minutes more per side. Remove from grill and brush with any remaining sauce. Season with salt to taste before serving.
Rochester Chops
Ingredients
4 pork chops
4 tablespoons mayonnaise
2 tablespoons yellow mustard
2 cups milk
3 tablespoons brown sugar
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Coat one side of pork chops with mayonnaise. Lay mayo-side down in 9x13 inch baking pan. Spread mustard on top of chops. Pour enough milk into pan to reach, but not cover, top of chops. Sprinkle with brown sugar. Bake in a preheated oven for 1 hour
4 pork chops
4 tablespoons mayonnaise
2 tablespoons yellow mustard
2 cups milk
3 tablespoons brown sugar
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Coat one side of pork chops with mayonnaise. Lay mayo-side down in 9x13 inch baking pan. Spread mustard on top of chops. Pour enough milk into pan to reach, but not cover, top of chops. Sprinkle with brown sugar. Bake in a preheated oven for 1 hour
Roasted Pork Chops with Tomatoes, Mushrooms, and Garlic Sauce
Ingredients
1 pound roma tomatoes, quartered
1 pound sliced button mushrooms
5 cloves garlic, chopped
2 tablespoons extra virgin olive oil
salt and pepper to taste
Spice Rub
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried marjoram leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried sage leaves, crushed
1/4 teaspoon dried basil leaves
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground paprika
1/4 teaspoon white sugar
1/4 teaspoon crushed red pepper
2 1/4 pounds pork chops
Directions
1.Preheat an oven to 425 degrees F (220 degrees C).
2.In a 9x13 inch baking dish, toss tomatoes, mushrooms, garlic, and olive oil with salt and pepper to taste. Mix lightly with hands to coat all ingredients with oil, and spread the tomato-mushroom mixture to the edges of the dish, leaving the center free for the pork chops.
3.Combine 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, ground coriander, oregano, marjoram, thyme, rosemary, sage, basil, garlic powder, onion powder, ground paprika, sugar, and crushed red pepper in a bowl to make a spice rub.
4.Sprinkle the pork chops with the spice rub, working the rub well into both sides of the meat. Place pork chops in the center of the baking dish, surrounded by the tomato and mushroom mixture.
5.Roast in preheated oven until the pork is no longer pink in the center and mushrooms are tender, about 45 to 50 minutes. An instant-read thermometer inserted into the center of a chop should read 160 degrees F (70 degrees C). Transfer pork chops to a serving dish and top with roasted tomato-mushroom mixture and all pan juices to serve.
1 pound roma tomatoes, quartered
1 pound sliced button mushrooms
5 cloves garlic, chopped
2 tablespoons extra virgin olive oil
salt and pepper to taste
Spice Rub
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried marjoram leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried sage leaves, crushed
1/4 teaspoon dried basil leaves
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground paprika
1/4 teaspoon white sugar
1/4 teaspoon crushed red pepper
2 1/4 pounds pork chops
Directions
1.Preheat an oven to 425 degrees F (220 degrees C).
2.In a 9x13 inch baking dish, toss tomatoes, mushrooms, garlic, and olive oil with salt and pepper to taste. Mix lightly with hands to coat all ingredients with oil, and spread the tomato-mushroom mixture to the edges of the dish, leaving the center free for the pork chops.
3.Combine 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, ground coriander, oregano, marjoram, thyme, rosemary, sage, basil, garlic powder, onion powder, ground paprika, sugar, and crushed red pepper in a bowl to make a spice rub.
4.Sprinkle the pork chops with the spice rub, working the rub well into both sides of the meat. Place pork chops in the center of the baking dish, surrounded by the tomato and mushroom mixture.
5.Roast in preheated oven until the pork is no longer pink in the center and mushrooms are tender, about 45 to 50 minutes. An instant-read thermometer inserted into the center of a chop should read 160 degrees F (70 degrees C). Transfer pork chops to a serving dish and top with roasted tomato-mushroom mixture and all pan juices to serve.
Rhubarb Pork Chop Bake
Ingredients
4 pork loin chops, cut about 3/4 inch thick
2 tablespoons vegetable oil
1 1/2 teaspoons minced fresh rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups chopped fresh or frozen rhubarb (1/2-inch pieces)
4 slices day old bread, crusts removed and cubed
3/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Directions
1.In a large skillet, brown pork chops in oil. Sprinkle with rosemary, salt and pepper. In a bowl, combine the rhubarb, bread cubes, brown sugar, flour, cinnamon and allspice.
2.Place half of the rhubarb mixture in a greased 11-in. x 7-in. x 2-in. baking dish. Top with chops and remaining rhubarb mixture. Cover and bake at 350 degrees F for 30-35 minutes. Uncover; bake 10 minutes longer or until juices run clear.
4 pork loin chops, cut about 3/4 inch thick
2 tablespoons vegetable oil
1 1/2 teaspoons minced fresh rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups chopped fresh or frozen rhubarb (1/2-inch pieces)
4 slices day old bread, crusts removed and cubed
3/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Directions
1.In a large skillet, brown pork chops in oil. Sprinkle with rosemary, salt and pepper. In a bowl, combine the rhubarb, bread cubes, brown sugar, flour, cinnamon and allspice.
2.Place half of the rhubarb mixture in a greased 11-in. x 7-in. x 2-in. baking dish. Top with chops and remaining rhubarb mixture. Cover and bake at 350 degrees F for 30-35 minutes. Uncover; bake 10 minutes longer or until juices run clear.
Red Beans and Pork Chops
Ingredients
1 pound dried red beans
1 onion, chopped
2 tablespoons minced garlic
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 bay leaf
1 teaspoon dry crab boil
1/4 teaspoon celery salt
1/4 teaspoon crushed red pepper flakes
1 smoked ham hock
salt and pepper to taste
4 (4 ounce) boneless pork chops
Directions
1.Place the red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Alternately, you could bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
2.Place the soaked beans into a large pot, and cover with 1/2 inch of water. Stir in the onion, garlic, diced tomatoes, bay leaf, crab boil, celery salt, and red pepper flakes. Nestle the smoked ham hock deep into the beans. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beans are mostly tender, about 1 hour.
3.Uncover the beans, remove the ham hock, and stir well. Place the pork chops into the pot and cover with beans. Increase the heat to medium, and simmer until the pork chops are no longer pink in the center, the beans are completely tender, and the mixture has thickened a bit, about 20 minutes. While the pork chops are cooking, remove the meat from the ham hock and shred into bite sized pieces. Stir the ham hock meat into the beans and season with salt and pepper before serving.
1 pound dried red beans
1 onion, chopped
2 tablespoons minced garlic
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 bay leaf
1 teaspoon dry crab boil
1/4 teaspoon celery salt
1/4 teaspoon crushed red pepper flakes
1 smoked ham hock
salt and pepper to taste
4 (4 ounce) boneless pork chops
Directions
1.Place the red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Alternately, you could bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
2.Place the soaked beans into a large pot, and cover with 1/2 inch of water. Stir in the onion, garlic, diced tomatoes, bay leaf, crab boil, celery salt, and red pepper flakes. Nestle the smoked ham hock deep into the beans. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beans are mostly tender, about 1 hour.
3.Uncover the beans, remove the ham hock, and stir well. Place the pork chops into the pot and cover with beans. Increase the heat to medium, and simmer until the pork chops are no longer pink in the center, the beans are completely tender, and the mixture has thickened a bit, about 20 minutes. While the pork chops are cooking, remove the meat from the ham hock and shred into bite sized pieces. Stir the ham hock meat into the beans and season with salt and pepper before serving.
Raspberry Pork Chops
Ingredients
4 pork loin chops, cut about 3/4 inch thick
1/4 cup all-purpose flour
1 tablespoon vegetable oil
2 tablespoons lemon juice
1/3 cup seedless raspberry jam
1/4 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon pepper
Directions
1.Coat pork chops with flour and shake off excess. In a large skillet, brown chops in oil for 2-3 minutes on each side. Pour lemon juice over chops. Combine the jam, salt, ginger and pepper; spread over chops. Reduce heat; cover and cook for 5-10 minutes or until chops are tender and meat juices run clear.
4 pork loin chops, cut about 3/4 inch thick
1/4 cup all-purpose flour
1 tablespoon vegetable oil
2 tablespoons lemon juice
1/3 cup seedless raspberry jam
1/4 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon pepper
Directions
1.Coat pork chops with flour and shake off excess. In a large skillet, brown chops in oil for 2-3 minutes on each side. Pour lemon juice over chops. Combine the jam, salt, ginger and pepper; spread over chops. Reduce heat; cover and cook for 5-10 minutes or until chops are tender and meat juices run clear.
Quick-Stuff Pork Chops
Ingredients
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/8 teaspoon salt
1/8 teaspoon pepper
2 (3/4 inch thick) boneless pork loin chops
1 tablespoon butter or margarine
2 tablespoons chopped celery
2 tablespoons chopped onion
1/4 cup thinly sliced carrots
1/2 cup chicken broth
3/4 cup herb-seasoned stuffing mix
Directions
1.Combine thyme, sage, salt and pepper; sprinkle on both sides of pork chops. In a skillet, cook chops in butter for about 5-6 minutes on each side or until juices run clear. Transfer to a serving platter and keep warm. In the pan drippings, saute celery, onion and carrot over medium heat until tender. stir in broth and stuffing; heat through. Spoon over chops; serve immediately.
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/8 teaspoon salt
1/8 teaspoon pepper
2 (3/4 inch thick) boneless pork loin chops
1 tablespoon butter or margarine
2 tablespoons chopped celery
2 tablespoons chopped onion
1/4 cup thinly sliced carrots
1/2 cup chicken broth
3/4 cup herb-seasoned stuffing mix
Directions
1.Combine thyme, sage, salt and pepper; sprinkle on both sides of pork chops. In a skillet, cook chops in butter for about 5-6 minutes on each side or until juices run clear. Transfer to a serving platter and keep warm. In the pan drippings, saute celery, onion and carrot over medium heat until tender. stir in broth and stuffing; heat through. Spoon over chops; serve immediately.
Quick Glazed Pork and Rice Skillet
Ingredients
4 boneless pork chops, 3/4-inch thick
3 cups Swanson® Chicken Stock
3/4 cup apricot preserves or orange marmalade
1 tablespoon Dijon-style mustard
2 cups uncooked instant white rice
Directions
1.Cook the pork in a 12-inch nonstick skillet over medium-high heat until it's well browned on both sides. Remove the pork from the skillet.
2.Stir the stock, preserves and mustard in the skillet and heat to a boil. Reduce the heat to low. Stir in the rice. Return the pork to the skillet. Cover and cook for 10 minutes or until the pork is cooked through and the rice is tender.
4 boneless pork chops, 3/4-inch thick
3 cups Swanson® Chicken Stock
3/4 cup apricot preserves or orange marmalade
1 tablespoon Dijon-style mustard
2 cups uncooked instant white rice
Directions
1.Cook the pork in a 12-inch nonstick skillet over medium-high heat until it's well browned on both sides. Remove the pork from the skillet.
2.Stir the stock, preserves and mustard in the skillet and heat to a boil. Reduce the heat to low. Stir in the rice. Return the pork to the skillet. Cover and cook for 10 minutes or until the pork is cooked through and the rice is tender.
Quick Chops
Ingredients
1 cup orange juice
2 tablespoons Dijon mustard
1 tablespoon brown sugar
2 boneless center-cut pork loin chops
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2.In a bowl, mix the orange juice, Dijon mustard, and brown sugar. Place the pork chops in the prepared baking dish, and pour orange juice mixture over chops.
3.Bake 20 minutes in the preheated oven, to a minimum internal temperature of 160 degrees F (70 degrees C).
4.Pour the remaining marinade liquid into a skillet, and cook over medium-high heat until reduced by about 1/2. Pour over the cooked chops to serve.
1 cup orange juice
2 tablespoons Dijon mustard
1 tablespoon brown sugar
2 boneless center-cut pork loin chops
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2.In a bowl, mix the orange juice, Dijon mustard, and brown sugar. Place the pork chops in the prepared baking dish, and pour orange juice mixture over chops.
3.Bake 20 minutes in the preheated oven, to a minimum internal temperature of 160 degrees F (70 degrees C).
4.Pour the remaining marinade liquid into a skillet, and cook over medium-high heat until reduced by about 1/2. Pour over the cooked chops to serve.
Porkolt (Hungarian Stew) Made With Pork
Ingredients
5 slices bacon, diced
2 large onions, diced
1/4 cup Hungarian paprika
1 1/2 teaspoons garlic powder
1/4 teaspoon ground black pepper
5 pounds boneless pork chops, trimmed
1 large yellow bell pepper, seeded and diced
2 (14 ounce) cans diced tomatoes, with liquid
2/3 cup beef broth
2 cups reduced-fat sour cream
2 (6 ounce) packages wide egg noodles
Directions
1.Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
2.Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
3.Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
4.Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
5.Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.
5 slices bacon, diced
2 large onions, diced
1/4 cup Hungarian paprika
1 1/2 teaspoons garlic powder
1/4 teaspoon ground black pepper
5 pounds boneless pork chops, trimmed
1 large yellow bell pepper, seeded and diced
2 (14 ounce) cans diced tomatoes, with liquid
2/3 cup beef broth
2 cups reduced-fat sour cream
2 (6 ounce) packages wide egg noodles
Directions
1.Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
2.Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
3.Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
4.Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
5.Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.
Pork with Roasted Peppers and Potatoes
Ingredients
4 boneless pork chops, 1/2 inch thick
Ground black pepper
1 tablespoon olive oil
4 medium red potatoes, cut up
1 medium onion, sliced
1 teaspoon dried oregano leaves, crushed
1 cup Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1/2 cup diced roasted red pepper
Directions
1.Season chops with black pepper.
2.Heat oil in nonstick skillet. Add chops and cook 10 minutes or until well browned. Remove chops.
3.Add potatoes, onion and oregano. Cook 5 minutes or until browned, stirring occasionally.
4.Add chops, broth and peppers. Heat to a boil. Cover and cook over low heat 10 minutes or until done.
4 boneless pork chops, 1/2 inch thick
Ground black pepper
1 tablespoon olive oil
4 medium red potatoes, cut up
1 medium onion, sliced
1 teaspoon dried oregano leaves, crushed
1 cup Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1/2 cup diced roasted red pepper
Directions
1.Season chops with black pepper.
2.Heat oil in nonstick skillet. Add chops and cook 10 minutes or until well browned. Remove chops.
3.Add potatoes, onion and oregano. Cook 5 minutes or until browned, stirring occasionally.
4.Add chops, broth and peppers. Heat to a boil. Cover and cook over low heat 10 minutes or until done.
Pork with Plum Sauce
Ingredients
2 tablespoons vegetable oil
4 boneless pork chops
salt and ground black pepper to taste
1 large clove garlic, minced
1/4 cup soy sauce
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
5 fresh plums, pitted and coarsely chopped
Directions
1.Heat the vegetable oil in a skillet over medium-high heat. Season pork chops with salt and pepper; cook in the hot oil until browned, about 2 minutes per side. Remove pork chops to a plate.
2.Reduce heat to medium; cook and stir the garlic in the skillet just until fragrant, 10 to 20 seconds. Pour in the soy sauce, red wine vinegar, brown sugar, ginger, and cloves; bring to a boil. Stir the mixture until the brown sugar dissolves; add the plums. Cover, reduce heat, and simmer the mixture until the sauce has thickened and the plums are very soft, about 45 minutes. Mash the plums with a potato masher to an applesauce-like texture. Place the pork chops back into the pan and cook in the sauce until no longer pink in the middle, 10 to 15 minutes. A meat thermometer inserted into the middle of a chop should read 160 degrees F/70 degrees C.
2 tablespoons vegetable oil
4 boneless pork chops
salt and ground black pepper to taste
1 large clove garlic, minced
1/4 cup soy sauce
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
5 fresh plums, pitted and coarsely chopped
Directions
1.Heat the vegetable oil in a skillet over medium-high heat. Season pork chops with salt and pepper; cook in the hot oil until browned, about 2 minutes per side. Remove pork chops to a plate.
2.Reduce heat to medium; cook and stir the garlic in the skillet just until fragrant, 10 to 20 seconds. Pour in the soy sauce, red wine vinegar, brown sugar, ginger, and cloves; bring to a boil. Stir the mixture until the brown sugar dissolves; add the plums. Cover, reduce heat, and simmer the mixture until the sauce has thickened and the plums are very soft, about 45 minutes. Mash the plums with a potato masher to an applesauce-like texture. Place the pork chops back into the pan and cook in the sauce until no longer pink in the middle, 10 to 15 minutes. A meat thermometer inserted into the middle of a chop should read 160 degrees F/70 degrees C.
Pork with Mushroom Dijon Sauce
Ingredients
4 boneless pork chops, 3/4-inch thick
1/2 teaspoon lemon pepper seasoning
1 tablespoon vegetable oil
1 cup sliced mushrooms
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/4 cup milk
2 tablespoons Chablis or other dry white wine
1 tablespoon Dijon-style mustard
Directions
1.Season chops with lemon pepper.
2.Heat oil in skillet. Add chops and cook until browned. Remove chops.
3.Add mushrooms and cook until tender.
4.Add soup, milk, wine and mustard. Heat to a boil. Add chops. Cover and cook over low heat 10 minutes or until done.
4 boneless pork chops, 3/4-inch thick
1/2 teaspoon lemon pepper seasoning
1 tablespoon vegetable oil
1 cup sliced mushrooms
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/4 cup milk
2 tablespoons Chablis or other dry white wine
1 tablespoon Dijon-style mustard
Directions
1.Season chops with lemon pepper.
2.Heat oil in skillet. Add chops and cook until browned. Remove chops.
3.Add mushrooms and cook until tender.
4.Add soup, milk, wine and mustard. Heat to a boil. Add chops. Cover and cook over low heat 10 minutes or until done.
Pork Sinigang
Ingredients
1 tablespoon vegetable oil
1 small onion, chopped
1 teaspoon salt
1 (1/2 inch) piece fresh ginger, chopped
2 plum tomatoes, cut into 1/2-inch dice
1 pound bone-in pork chops
4 cups water, more if needed
1 (1.41 ounce) package tamarind soup base (such as Knorr®)
1/2 pound fresh green beans, trimmed
Directions
1.Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt. Stir in the ginger, tomatoes, and pork chops. Cover and reduce heat to medium-low. Turn the pork occasionally, until browned. Pour in the water and tamarind soup base. Bring to a boil, then reduce heat. Continue simmering until the pork is tender and cooked through, about 30 minutes. Stir in green beans and cook until tender.
1 tablespoon vegetable oil
1 small onion, chopped
1 teaspoon salt
1 (1/2 inch) piece fresh ginger, chopped
2 plum tomatoes, cut into 1/2-inch dice
1 pound bone-in pork chops
4 cups water, more if needed
1 (1.41 ounce) package tamarind soup base (such as Knorr®)
1/2 pound fresh green beans, trimmed
Directions
1.Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt. Stir in the ginger, tomatoes, and pork chops. Cover and reduce heat to medium-low. Turn the pork occasionally, until browned. Pour in the water and tamarind soup base. Bring to a boil, then reduce heat. Continue simmering until the pork is tender and cooked through, about 30 minutes. Stir in green beans and cook until tender.
Pork Loin Chops in Apple Cream
Ingredients
4 (4 ounce) boneless pork loin chops
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon freshly grated nutmeg
1 pinch ground allspice
1 tablespoon butter
1 tablespoon olive oil
1 cup apple cider
2 tablespoons cornstarch
1/2 cup chicken broth
1/2 cup half-and-half or cream
Directions
1.Season pork chops on all sides with 1/2 teaspoon salt, and 1/2 teaspoon pepper; set aside. Combine the flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, nutmeg, and allspice in a plastic bag. Toss pork with seasoned flour to coat, and shake off excess.
2.Heat butter and olive oil in a skillet over medium-high heat until lightly smoking. Sear pork until golden brown on each side, about 3 minutes per side. Pour in apple cider and bring to a boil. Turn heat to medium-low, cover, and simmer until pork is fork tender, 15 to 20 minutes. Remove pork and keep warm; increase heat to medium-high. Dissolve cornstarch in the chicken broth, and stir into simmering cider; cook for a minute or two until thickened. Stir in the half-and-half and simmer until hot. Serve sauce over the pork chops.
4 (4 ounce) boneless pork loin chops
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon freshly grated nutmeg
1 pinch ground allspice
1 tablespoon butter
1 tablespoon olive oil
1 cup apple cider
2 tablespoons cornstarch
1/2 cup chicken broth
1/2 cup half-and-half or cream
Directions
1.Season pork chops on all sides with 1/2 teaspoon salt, and 1/2 teaspoon pepper; set aside. Combine the flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, nutmeg, and allspice in a plastic bag. Toss pork with seasoned flour to coat, and shake off excess.
2.Heat butter and olive oil in a skillet over medium-high heat until lightly smoking. Sear pork until golden brown on each side, about 3 minutes per side. Pour in apple cider and bring to a boil. Turn heat to medium-low, cover, and simmer until pork is fork tender, 15 to 20 minutes. Remove pork and keep warm; increase heat to medium-high. Dissolve cornstarch in the chicken broth, and stir into simmering cider; cook for a minute or two until thickened. Stir in the half-and-half and simmer until hot. Serve sauce over the pork chops.
Pork Cutlet with Plums
Ingredients
4 tablespoons Mrs. Dash® Fiesta Lime Blend
4 (4 ounce) pork cutlets
2 plums, each pitted and cut into 8 wedges
1/2 teaspoon white sugar
2 tablespoons olive oil
Directions
1.Heat a 9-12 inch coated saute pan over medium heat. Add 1 Tbsp. of olive oil and add plums.
2.Cook 1 minute, toss with sugar. Cook 1 more minute. Remove to bowl.
3.Wipe out pan, return to heat. Add remaining olive oil, and when hot, add pork chops.
4.Cook on each side until brown. Sprinkle with Mrs. Dash® Fiesta Lime Blend.
5.When chops are almost done, about 3 minutes on each side, add reserved plums and toss
4 tablespoons Mrs. Dash® Fiesta Lime Blend
4 (4 ounce) pork cutlets
2 plums, each pitted and cut into 8 wedges
1/2 teaspoon white sugar
2 tablespoons olive oil
Directions
1.Heat a 9-12 inch coated saute pan over medium heat. Add 1 Tbsp. of olive oil and add plums.
2.Cook 1 minute, toss with sugar. Cook 1 more minute. Remove to bowl.
3.Wipe out pan, return to heat. Add remaining olive oil, and when hot, add pork chops.
4.Cook on each side until brown. Sprinkle with Mrs. Dash® Fiesta Lime Blend.
5.When chops are almost done, about 3 minutes on each side, add reserved plums and toss
Pork Chops with Vinegar
Ingredients
6 (6 ounce) boneless pork loin chops
3 tablespoons butter
3/4 cup white wine vinegar
1/4 cup water
salt and pepper, to taste
4 anchovy fillets, chopped
2 teaspoons softened butter
1/2 teaspoon all-purpose flour
Directions
1.Pound pork chops to 1/4 inch thickness. Melt 3 tablespoons of butter in a skillet over medium-high heat and brown pork on both sides, about 2 minutes per side. Drain fat. Pour water, vinegar, salt, and pepper in pan. Bring to a simmer, then reduce heat to medium-low, cover, and cook chops until tender, about 30 minutes. Remove chops from skillet, leaving juices, and place on a platter to keep warm.
2.Mash the anchovy fillets together with 2 teaspoons butter, and 1/2 teaspoon flour. Whisk this paste into the simmering liquid to thicken. Cook and stir until the liquid has thickened and the flour is no longer grainy, 3 to 4 minutes. Pour sauce over pork chops to serve
6 (6 ounce) boneless pork loin chops
3 tablespoons butter
3/4 cup white wine vinegar
1/4 cup water
salt and pepper, to taste
4 anchovy fillets, chopped
2 teaspoons softened butter
1/2 teaspoon all-purpose flour
Directions
1.Pound pork chops to 1/4 inch thickness. Melt 3 tablespoons of butter in a skillet over medium-high heat and brown pork on both sides, about 2 minutes per side. Drain fat. Pour water, vinegar, salt, and pepper in pan. Bring to a simmer, then reduce heat to medium-low, cover, and cook chops until tender, about 30 minutes. Remove chops from skillet, leaving juices, and place on a platter to keep warm.
2.Mash the anchovy fillets together with 2 teaspoons butter, and 1/2 teaspoon flour. Whisk this paste into the simmering liquid to thicken. Cook and stir until the liquid has thickened and the flour is no longer grainy, 3 to 4 minutes. Pour sauce over pork chops to serve
Pork Chops with Tomatoes and String Beans
Ingredients
1 pound fresh green beans, trimmed
1/4 cup olive oil
4 pork chops
1 teaspoon salt
1 pinch ground black pepper
1 teaspoon chopped fresh sage
1 tablespoon minced garlic
2 large tomatoes, sliced
4 slices shredded Cheddar cheese
Directions
1.Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
2.Fill a saucepan with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, add the green beans, and return to a boil. Cook uncovered until the green beans are just tender, 3 to 4 minutes. Drain the beans, reserving 2/3 cup of the cooking liquid. Spread the beans into the greased baking dish.
3.Heat the olive oil in a large skillet over medium-high heat. Add the pork chops, and cook until golden brown on each side, about 3 minutes per side. Season the browned pork chops with salt, pepper, sage, and garlic, then arrange over the green beans. Boil the reserved cooking liquid in the skillet and stir the browned bits until dissolved. Pour over the pork chops. Place the tomato slices over the pork chops, and cover each with a slice of Cheddar cheese.
4.Bake in the preheated oven until the pork is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C)
1 pound fresh green beans, trimmed
1/4 cup olive oil
4 pork chops
1 teaspoon salt
1 pinch ground black pepper
1 teaspoon chopped fresh sage
1 tablespoon minced garlic
2 large tomatoes, sliced
4 slices shredded Cheddar cheese
Directions
1.Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
2.Fill a saucepan with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, add the green beans, and return to a boil. Cook uncovered until the green beans are just tender, 3 to 4 minutes. Drain the beans, reserving 2/3 cup of the cooking liquid. Spread the beans into the greased baking dish.
3.Heat the olive oil in a large skillet over medium-high heat. Add the pork chops, and cook until golden brown on each side, about 3 minutes per side. Season the browned pork chops with salt, pepper, sage, and garlic, then arrange over the green beans. Boil the reserved cooking liquid in the skillet and stir the browned bits until dissolved. Pour over the pork chops. Place the tomato slices over the pork chops, and cover each with a slice of Cheddar cheese.
4.Bake in the preheated oven until the pork is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C)
Pork Chops with Tangy Honey Sauce
Ingredients
1 clove garlic
1/4 cup apple cider vinegar
2 tablespoons soy sauce
1/2 cup honey
1/4 teaspoon ground ginger
1 pinch ground black pepper
6 pork chops
Directions
1.Place pork chops into a large resealable bag. In a blender or food processor, combine the garlic, vinegar, soy sauce, honey, ginger, and pepper. Puree until the garlic has been finely chopped. Pour this mixture over the pork chops. Seal, and marinate in refrigerator at least 4 hours.
2.Preheat oven to 350 degrees F (175 degrees C). Transfer the pork chops and marinade to a baking dish.
3.Bake uncovered in the preheated oven until the sauce has reduced, and the pork is no longer pink in the center, about 25 minutes
1 clove garlic
1/4 cup apple cider vinegar
2 tablespoons soy sauce
1/2 cup honey
1/4 teaspoon ground ginger
1 pinch ground black pepper
6 pork chops
Directions
1.Place pork chops into a large resealable bag. In a blender or food processor, combine the garlic, vinegar, soy sauce, honey, ginger, and pepper. Puree until the garlic has been finely chopped. Pour this mixture over the pork chops. Seal, and marinate in refrigerator at least 4 hours.
2.Preheat oven to 350 degrees F (175 degrees C). Transfer the pork chops and marinade to a baking dish.
3.Bake uncovered in the preheated oven until the sauce has reduced, and the pork is no longer pink in the center, about 25 minutes
Pork Chops with Sweet Tomato Chutney
Ingredients
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon mustard seed
1 (2 inch) piece cinnamon stick
1/2 teaspoon fennel seeds
6 large tomatoes, cut into 8 wedges
1 teaspoon cayenne pepper
1 teaspoon salt, or to taste
1 cup water
1/2 cup white sugar
8 bone-in pork loin chops (1 inch thick)
1 pinch salt and pepper to taste
2 tablespoons vegetable oil
Directions
1.Heat 2 tablespoons of oil in a large skillet over medium heat. Add the cumin seed, mustard seed, and cinnamon stick. Cook and stir until seeds are fragrant and begin to pop, about 1 minute. Stir in the fennel seed and then add the tomatoes. Season with cayenne pepper and salt. Pour in the water, reduce heat to low, cover and simmer until the tomatoes are very soft, about 20 minutes.
2.Stir the sugar in with the tomatoes and set the heat to high. Cook until sugar has dissolved, then continue to cook while stirring constantly until the mixture is glossy, about 3 minutes. Remove from the heat and set aside.
3.Season the pork chops with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Fry the pork chops on each side until browned and cooked through, about 4 minutes per side. Remove from the heat and allow to rest for a few minutes
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon mustard seed
1 (2 inch) piece cinnamon stick
1/2 teaspoon fennel seeds
6 large tomatoes, cut into 8 wedges
1 teaspoon cayenne pepper
1 teaspoon salt, or to taste
1 cup water
1/2 cup white sugar
8 bone-in pork loin chops (1 inch thick)
1 pinch salt and pepper to taste
2 tablespoons vegetable oil
Directions
1.Heat 2 tablespoons of oil in a large skillet over medium heat. Add the cumin seed, mustard seed, and cinnamon stick. Cook and stir until seeds are fragrant and begin to pop, about 1 minute. Stir in the fennel seed and then add the tomatoes. Season with cayenne pepper and salt. Pour in the water, reduce heat to low, cover and simmer until the tomatoes are very soft, about 20 minutes.
2.Stir the sugar in with the tomatoes and set the heat to high. Cook until sugar has dissolved, then continue to cook while stirring constantly until the mixture is glossy, about 3 minutes. Remove from the heat and set aside.
3.Season the pork chops with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Fry the pork chops on each side until browned and cooked through, about 4 minutes per side. Remove from the heat and allow to rest for a few minutes
Pork Chops with Sweet Potato
Ingredients
2 boneless pork loin chops, 3/4-inch thick
1 teaspoon canola oil
1 medium sweet potato, peeled and cut into 1/4-inch slices
1 tablespoon butter, melted
1/3 cup orange juice
1 teaspoon brown sugar
1/8 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon ground mace
Dash pepper
2 teaspoons cornstarch
2 teaspoons cold water
Directions
1.In a small nonstick skillet, brown pork chops in oil. Place in an 8-in. square baking dish coated with nonstick cooking spray. Layer with sweet potato; drizzle with butter.
2.In a small saucepan, combine the orange juice, brown sugar, salt, ginger, mace and pepper; bring to a boil, stirring constantly. Pour over sweet potato.
3.Cover and bake at 350 degrees F for 30-35 minutes or until the pork reaches 160 degrees F and potato is tender. Remove pork and potato; keep warm. Pour pan juices into a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with pork and sweet potato
2 boneless pork loin chops, 3/4-inch thick
1 teaspoon canola oil
1 medium sweet potato, peeled and cut into 1/4-inch slices
1 tablespoon butter, melted
1/3 cup orange juice
1 teaspoon brown sugar
1/8 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon ground mace
Dash pepper
2 teaspoons cornstarch
2 teaspoons cold water
Directions
1.In a small nonstick skillet, brown pork chops in oil. Place in an 8-in. square baking dish coated with nonstick cooking spray. Layer with sweet potato; drizzle with butter.
2.In a small saucepan, combine the orange juice, brown sugar, salt, ginger, mace and pepper; bring to a boil, stirring constantly. Pour over sweet potato.
3.Cover and bake at 350 degrees F for 30-35 minutes or until the pork reaches 160 degrees F and potato is tender. Remove pork and potato; keep warm. Pour pan juices into a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with pork and sweet potato
Pork Chops with Stuffing
Ingredients
6 (1/2-inch thick) pork chops
1 tablespoon cooking oil
3 cups cubed day-old bread
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 cup chopped celery
1 cup chopped onion
2 garlic cloves, minced
1 egg, beaten
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1/2 cup shredded Cheddar cheese
Directions
1.In a large skillet, brown pork chops in oil. Place in an ungreased 13-in. x 9-in. x 2-in. baking pan. Combine bread cubes, soup, celery, onion, garlic, egg, poultry seasoning and pepper; spread over pork chops. Bake uncovered at 350 degrees F for 45-55 minutes. If desired, sprinkle with cheese and return to the oven for 5 minutes or until melted
6 (1/2-inch thick) pork chops
1 tablespoon cooking oil
3 cups cubed day-old bread
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 cup chopped celery
1 cup chopped onion
2 garlic cloves, minced
1 egg, beaten
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1/2 cup shredded Cheddar cheese
Directions
1.In a large skillet, brown pork chops in oil. Place in an ungreased 13-in. x 9-in. x 2-in. baking pan. Combine bread cubes, soup, celery, onion, garlic, egg, poultry seasoning and pepper; spread over pork chops. Bake uncovered at 350 degrees F for 45-55 minutes. If desired, sprinkle with cheese and return to the oven for 5 minutes or until melted
Pork Chops with Stewed Tomatoes
Ingredients
1 onion
4 thick cut boneless pork chops
salt and pepper to taste
10 ounces fresh mushrooms, sliced
1 (14 ounce) can stewed tomatoes, with juice
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Cut the onion into thick slices and arrange them on the bottom of a casserole dish. Lay the pork chops over the onions. Season the chops with salt and pepper to taste.
3.Cover the chops with the mushrooms and pour the stewed tomatoes over all.
4.Bake, covered, at 350 degrees F (175 degrees C) for 1 hour. Remove cover and bake for 30 more minutes
1 onion
4 thick cut boneless pork chops
salt and pepper to taste
10 ounces fresh mushrooms, sliced
1 (14 ounce) can stewed tomatoes, with juice
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Cut the onion into thick slices and arrange them on the bottom of a casserole dish. Lay the pork chops over the onions. Season the chops with salt and pepper to taste.
3.Cover the chops with the mushrooms and pour the stewed tomatoes over all.
4.Bake, covered, at 350 degrees F (175 degrees C) for 1 hour. Remove cover and bake for 30 more minutes
Pork Chops with Sour Cream and Mushroom Sauce
Ingredients
6 pork chops
1 pint sour cream
2 (10.75 ounce) cans condensed cream of mushroom soup
Directions
1.Brown chops in skillet. Remove chops from skillet and drain grease. Put chops back in skillet and pour sour cream and soup over them. Let simmer for 1 hour, turning every 15 minutes or so.
6 pork chops
1 pint sour cream
2 (10.75 ounce) cans condensed cream of mushroom soup
Directions
1.Brown chops in skillet. Remove chops from skillet and drain grease. Put chops back in skillet and pour sour cream and soup over them. Let simmer for 1 hour, turning every 15 minutes or so.
Pork Chops with Scalloped Potatoes
Ingredients
6 (1/2 inch thick) boneless pork chops
6 medium red potatoes, thinly sliced
1 medium onion, thinly sliced
2 teaspoons dried thyme
1 teaspoon pepper
1/4 cup butter
1 teaspoon beef bouillon
1 cup hot water
1/4 cup all-purpose flour
1/4 cup water
Directions
1.Preheat the oven to 350 degrees F (175 degrees C).
2.Heat a skillet over medium-high heat and coat with nonstick cooking spray. Brown the pork chops on each side, about 2 minutes, then set aside.
3.Layer half of the potato slices, and half of the onion slices in the bottom of a lightly greased 9x13 inch baking dish. Season with half of the thyme and half of the pepper. Dot with 2 tablespoons of the butter. Arrange pork chops on top of the potatoes, then cover with the remaining potatoes, onion, seasonings, and butter. Dissolve the bouillon cube in hot water, and pour evenly over the casserole. Cover with a lid or aluminum foil.
4.Bake for 1 hour in the preheated oven. Remove the pork and potatoes to a serving dish with a slotted spoon. Pour the drippings into a skillet. In a small bowl or cup, whisk together the flour and water using a fork. Whisk into the drippings, and cook over medium heat until thickened and bubbly. Serve gravy with pork chops and potatoes
6 (1/2 inch thick) boneless pork chops
6 medium red potatoes, thinly sliced
1 medium onion, thinly sliced
2 teaspoons dried thyme
1 teaspoon pepper
1/4 cup butter
1 teaspoon beef bouillon
1 cup hot water
1/4 cup all-purpose flour
1/4 cup water
Directions
1.Preheat the oven to 350 degrees F (175 degrees C).
2.Heat a skillet over medium-high heat and coat with nonstick cooking spray. Brown the pork chops on each side, about 2 minutes, then set aside.
3.Layer half of the potato slices, and half of the onion slices in the bottom of a lightly greased 9x13 inch baking dish. Season with half of the thyme and half of the pepper. Dot with 2 tablespoons of the butter. Arrange pork chops on top of the potatoes, then cover with the remaining potatoes, onion, seasonings, and butter. Dissolve the bouillon cube in hot water, and pour evenly over the casserole. Cover with a lid or aluminum foil.
4.Bake for 1 hour in the preheated oven. Remove the pork and potatoes to a serving dish with a slotted spoon. Pour the drippings into a skillet. In a small bowl or cup, whisk together the flour and water using a fork. Whisk into the drippings, and cook over medium heat until thickened and bubbly. Serve gravy with pork chops and potatoes
Pork Chops with Rhubarb
Ingredients
1 tablespoon all-purpose flour
salt and pepper to taste
2 (1/2 inch thick) bone-in pork loin chops
2 tablespoons butter or margarine
1/2 pound fresh or frozen chopped rhubarb
1 tablespoon honey
1/8 teaspoon ground cinnamon
1 1/2 teaspoons minced fresh parsley
Directions
1.In a large resealable plastic bag, combine the flour, salt and pepper; add pork chops and shake to coat. In a skillet, cook the chops in butter until juices run clear. Remove and keep warm. Add the rhubarb, honey and cinnamon to the skillet; cook until rhubarb is tender. Serve over pork chops. Sprinkle with parsley
1 tablespoon all-purpose flour
salt and pepper to taste
2 (1/2 inch thick) bone-in pork loin chops
2 tablespoons butter or margarine
1/2 pound fresh or frozen chopped rhubarb
1 tablespoon honey
1/8 teaspoon ground cinnamon
1 1/2 teaspoons minced fresh parsley
Directions
1.In a large resealable plastic bag, combine the flour, salt and pepper; add pork chops and shake to coat. In a skillet, cook the chops in butter until juices run clear. Remove and keep warm. Add the rhubarb, honey and cinnamon to the skillet; cook until rhubarb is tender. Serve over pork chops. Sprinkle with parsley
Pork Chops With Red Cabbage
Ingredients
2 boneless pork loin chops, 3/4-inch thick
1 tablespoon vegetable oil
1/4 cup water
1 teaspoon cider vinegar
3 cups shredded red cabbage
1/2 cup applesauce
1/4 cup jellied cranberry sauce
1/4 teaspoon caraway seeds
Directions
1.In a skillet, brown the chops in oil; remove and set aside. Add the water, vinegar and cabbage to the drippings; cover and cook over medium-low heat for 10 minutes.
2.Remove from the heat; stir in the applesauce, cranberry sauce and caraway seeds. Pour into a greased 11-in. x 7-in. x 2-in. baking dish; top with pork chops. Cover and bake a 350 degrees F for 50-60 minutes or until pork is tender
2 boneless pork loin chops, 3/4-inch thick
1 tablespoon vegetable oil
1/4 cup water
1 teaspoon cider vinegar
3 cups shredded red cabbage
1/2 cup applesauce
1/4 cup jellied cranberry sauce
1/4 teaspoon caraway seeds
Directions
1.In a skillet, brown the chops in oil; remove and set aside. Add the water, vinegar and cabbage to the drippings; cover and cook over medium-low heat for 10 minutes.
2.Remove from the heat; stir in the applesauce, cranberry sauce and caraway seeds. Pour into a greased 11-in. x 7-in. x 2-in. baking dish; top with pork chops. Cover and bake a 350 degrees F for 50-60 minutes or until pork is tender
Pork Chops with Raspberry Sauce
Ingredients
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
1/4 cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar
4 sprigs fresh thyme (optional)
Directions
1.Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
2.Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
3.In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
1/4 cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar
4 sprigs fresh thyme (optional)
Directions
1.Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
2.Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
3.In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme
Pork Chops with Praline Sauce
Ingredients
4 pork chops
1 tablespoon butter
1/2 cup brown sugar
3/4 cup evaporated milk
1/4 cup light corn syrup
1/4 cup chopped pecans
Directions
1.In a large skillet over medium-high heat, cook the pork chops until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
2.Melt the butter in a saucepan; stir the brown sugar into the melted butter until smooth. Add the evaporated milk and stir; bring the mixture to a boil and immediately remove from heat. Stir the corn syrup into the milk mixture; fold the pecans into the sauce. Spoon the sauce over the pork chops to serve
4 pork chops
1 tablespoon butter
1/2 cup brown sugar
3/4 cup evaporated milk
1/4 cup light corn syrup
1/4 cup chopped pecans
Directions
1.In a large skillet over medium-high heat, cook the pork chops until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
2.Melt the butter in a saucepan; stir the brown sugar into the melted butter until smooth. Add the evaporated milk and stir; bring the mixture to a boil and immediately remove from heat. Stir the corn syrup into the milk mixture; fold the pecans into the sauce. Spoon the sauce over the pork chops to serve
Pork Chops with Pears
Ingredients
1 (15 ounce) can pear halves
6 (3/4 inch) thick bone-in pork chops
3 tablespoons butter or margarine
1/3 cup packed brown sugar
1 teaspoon prepared mustard
Directions
1.Drain pears, reserving the juice; cut pears into slices and set aside. In a large skillet, brown the pork chops in butter. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
2.In a small bowl, combine the brown sugar, mustard and reserved pear juice. Pour over chops; top with pear slices. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F.
1 (15 ounce) can pear halves
6 (3/4 inch) thick bone-in pork chops
3 tablespoons butter or margarine
1/3 cup packed brown sugar
1 teaspoon prepared mustard
Directions
1.Drain pears, reserving the juice; cut pears into slices and set aside. In a large skillet, brown the pork chops in butter. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
2.In a small bowl, combine the brown sugar, mustard and reserved pear juice. Pour over chops; top with pear slices. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F.
Pork Chops with Pear Sauce
Ingredients
3 pears - peeled, cored and chopped
3 tablespoons brown sugar
2 tablespoons lemon juice
3/4 cup pear juice
2 tablespoons ground cinnamon, or to taste
1 tablespoon vegetable oil
6 thin cut boneless pork chops
Directions
1.In a medium saucepan, mix the pears, brown sugar, lemon juice, pear juice, and cinnamon. Bring to boil. Cook 30 minutes, stirring occasionally, until thickened.
2.Transfer the sauce mixture to a blender, and blend until smooth. Return to saucepan, cover, and simmer 15 minutes over low heat. Remove from heat, and allow to cool.
3.Heat the oil in a skillet over medium heat, and cook the pork chops 8 minutes, turning once, until done. Drizzle with the pear sauce to serve.
3 pears - peeled, cored and chopped
3 tablespoons brown sugar
2 tablespoons lemon juice
3/4 cup pear juice
2 tablespoons ground cinnamon, or to taste
1 tablespoon vegetable oil
6 thin cut boneless pork chops
Directions
1.In a medium saucepan, mix the pears, brown sugar, lemon juice, pear juice, and cinnamon. Bring to boil. Cook 30 minutes, stirring occasionally, until thickened.
2.Transfer the sauce mixture to a blender, and blend until smooth. Return to saucepan, cover, and simmer 15 minutes over low heat. Remove from heat, and allow to cool.
3.Heat the oil in a skillet over medium heat, and cook the pork chops 8 minutes, turning once, until done. Drizzle with the pear sauce to serve.
Pork Chops with Onions and Apples
Ingredients
2 teaspoons coarsely ground pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
4 bone-in center cut pork chops (1 inch thick)
2 medium onions, thinly sliced
2 medium tart apples, peeled and chopped
2 tablespoons butter or margarine
2 tablespoons brown sugar
Directions
1.In a small bowl, combine the pepper, salt and garlic powder. Rub over pork chops. Grill chops, covered, over medium heat for 7-9 minutes on each side or until a meat thermometer reads 160 degrees F and juices run clear.
2.Meanwhile, in a skillet, saute onions and apples in butter until tender. Add brown sugar; cook until thickened and bubbly. Serve with the pork chops.
2 teaspoons coarsely ground pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
4 bone-in center cut pork chops (1 inch thick)
2 medium onions, thinly sliced
2 medium tart apples, peeled and chopped
2 tablespoons butter or margarine
2 tablespoons brown sugar
Directions
1.In a small bowl, combine the pepper, salt and garlic powder. Rub over pork chops. Grill chops, covered, over medium heat for 7-9 minutes on each side or until a meat thermometer reads 160 degrees F and juices run clear.
2.Meanwhile, in a skillet, saute onions and apples in butter until tender. Add brown sugar; cook until thickened and bubbly. Serve with the pork chops.
Pork Chops with Mushrooms
Ingredients
1 tablespoon vegetable oil
4 boneless pork chops, 1-inch thick
2 cups sliced mushrooms
1 teaspoon dried oregano leaves, crushed
2 cups Prego® Traditional Italian Sauce
Directions
1.Heat oil in skillet. Add chops and cook 10 minutes or until browned. Remove chops.
2.Add mushrooms and oregano and cook until tender. Add pasta sauce. Heat to a boil. Return chops to skillet. Cook over low heat 10 minutes or until done.
1 tablespoon vegetable oil
4 boneless pork chops, 1-inch thick
2 cups sliced mushrooms
1 teaspoon dried oregano leaves, crushed
2 cups Prego® Traditional Italian Sauce
Directions
1.Heat oil in skillet. Add chops and cook 10 minutes or until browned. Remove chops.
2.Add mushrooms and oregano and cook until tender. Add pasta sauce. Heat to a boil. Return chops to skillet. Cook over low heat 10 minutes or until done.
Pork Chops with Mushroom Onion Gravy
Ingredients
6 pork chops
1 tablespoon dried marjoram
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup water
1 teaspoon salt
1/2 teaspoon ground black pepper
1 onion, chopped
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Heat a small amount of oil in a large skillet, add chops and brown on both sides. When chops are almost done, sprinkle marjoram on both sides.
3.Stir together half the can of soup, water, salt and pepper. Pour into a foil-lined 9x13 inch baking pan.
4.Put the onions and then the browned chops on top of the soup mixture. Spoon the remaining soup over the top of chops so they are covered. Cover with foil and bake for 40 minutes. Take off foil and bake another 20 minutes. Let stand 5 minutes before serving.
6 pork chops
1 tablespoon dried marjoram
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup water
1 teaspoon salt
1/2 teaspoon ground black pepper
1 onion, chopped
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Heat a small amount of oil in a large skillet, add chops and brown on both sides. When chops are almost done, sprinkle marjoram on both sides.
3.Stir together half the can of soup, water, salt and pepper. Pour into a foil-lined 9x13 inch baking pan.
4.Put the onions and then the browned chops on top of the soup mixture. Spoon the remaining soup over the top of chops so they are covered. Cover with foil and bake for 40 minutes. Take off foil and bake another 20 minutes. Let stand 5 minutes before serving.
Pork Chops with Jalapeno Jelly
Ingredients
2 tablespoons olive oil
3 sprigs fresh rosemary
2 teaspoons lime juice
4 tablespoons jalapeno pepper jelly
8 pork loin chops (3/4 inch thick), trimmed
salt to taste
1 tablespoon cracked black pepper
Directions
1.In a small bowl, combine the olive oil, rosemary, lime juice, and jalapeno jelly in a bowl, and whisk together. Place the pork chops and marinade in a resealable plastic bag. Remove the air from the bag, and seal; refrigerate for at least 2 hours, or overnight.
2.Preheat your grill for high heat, or preheat broiler.
3.Remove the chops from the marinade, and season with salt and pepper. Place the chops 2 to 3 inches above the white coals, or under the broiler. Cook the meat on both sides until done, turning frequently so the marinade doesn't burn.
2 tablespoons olive oil
3 sprigs fresh rosemary
2 teaspoons lime juice
4 tablespoons jalapeno pepper jelly
8 pork loin chops (3/4 inch thick), trimmed
salt to taste
1 tablespoon cracked black pepper
Directions
1.In a small bowl, combine the olive oil, rosemary, lime juice, and jalapeno jelly in a bowl, and whisk together. Place the pork chops and marinade in a resealable plastic bag. Remove the air from the bag, and seal; refrigerate for at least 2 hours, or overnight.
2.Preheat your grill for high heat, or preheat broiler.
3.Remove the chops from the marinade, and season with salt and pepper. Place the chops 2 to 3 inches above the white coals, or under the broiler. Cook the meat on both sides until done, turning frequently so the marinade doesn't burn.
Pork Chops with Italian Sausage
Ingredients
4 thick cut pork chops
salt and pepper to taste
1 tablespoon olive oil
1/4 pound sweet Italian sausage
1 onion, slivered
1/4 pound mushrooms, sliced
1 clove garlic, minced
1/4 cup dry red wine
1 (8 ounce) can tomato sauce
1/2 teaspoon Italian seasoning
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Sprinkle pork chops with salt and pepper. In a large frying pan, brown well in olive oil. Remove chops from pan and set aside. Pour off and discard all but 1 tablespoon pan drippings.
3.Remove casing from sausage and crumble meat into same pan. Mix in onions and mushrooms. Cook, stirring until onions and sausage brown slightly. Mix in garlic. Place pork chops in casserole dish, spooning sausage mixture over them. Pour in wine and tomato sauce. Sprinkle with Italian seasoning.
4.Cover with foil and bake for 45 minutes.
4 thick cut pork chops
salt and pepper to taste
1 tablespoon olive oil
1/4 pound sweet Italian sausage
1 onion, slivered
1/4 pound mushrooms, sliced
1 clove garlic, minced
1/4 cup dry red wine
1 (8 ounce) can tomato sauce
1/2 teaspoon Italian seasoning
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Sprinkle pork chops with salt and pepper. In a large frying pan, brown well in olive oil. Remove chops from pan and set aside. Pour off and discard all but 1 tablespoon pan drippings.
3.Remove casing from sausage and crumble meat into same pan. Mix in onions and mushrooms. Cook, stirring until onions and sausage brown slightly. Mix in garlic. Place pork chops in casserole dish, spooning sausage mixture over them. Pour in wine and tomato sauce. Sprinkle with Italian seasoning.
4.Cover with foil and bake for 45 minutes.
Pork Chops with Herbed Gravy
Ingredients
2 tablespoons all-purpose flour
1/8 teaspoon paprika
1 dash garlic powder
2 boneless pork loin chops, 3/4 inch thick
1 tablespoon canola or vegetable oil
2 tablespoons chopped onion
3/4 cup water
1 teaspoon chicken bouillon granules
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 plum tomato, chopped
Directions
1.In a resealable plastic bag, combine the flour, paprika and garlic powder. Set aside 2 teaspoons flour mixture for gravy. Add chops to remaining flour mixture; shake to coat.
2.In a skillet, brown pork chops in oil for 4 minutes on each side. Transfer to a greased shallow 1-qt. baking dish. Add onion to skillet; cook and stir until tender. Stir in reserved flour mixture until blended; cook and stir for 1 minutes or until lightly browned. Gradually stir in water. Add the bouillon, basil and thyme. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over pork.
3.Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with tomato. Bake 5-10 minutes longer or until a meat thermometer inserted in pork reads 160 degrees F and tomato is heated through.
2 tablespoons all-purpose flour
1/8 teaspoon paprika
1 dash garlic powder
2 boneless pork loin chops, 3/4 inch thick
1 tablespoon canola or vegetable oil
2 tablespoons chopped onion
3/4 cup water
1 teaspoon chicken bouillon granules
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 plum tomato, chopped
Directions
1.In a resealable plastic bag, combine the flour, paprika and garlic powder. Set aside 2 teaspoons flour mixture for gravy. Add chops to remaining flour mixture; shake to coat.
2.In a skillet, brown pork chops in oil for 4 minutes on each side. Transfer to a greased shallow 1-qt. baking dish. Add onion to skillet; cook and stir until tender. Stir in reserved flour mixture until blended; cook and stir for 1 minutes or until lightly browned. Gradually stir in water. Add the bouillon, basil and thyme. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over pork.
3.Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with tomato. Bake 5-10 minutes longer or until a meat thermometer inserted in pork reads 160 degrees F and tomato is heated through.
Pork Chops with Grapes and Almonds
Ingredients
1 (10 ounce) container Alfredo pasta sauce
2 tablespoons olive oil
salt and pepper to taste
4 (6 ounce) boneless pork chops
2 tablespoons olive oil
1 (4 ounce) package fresh mushrooms, coarsley chopped
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh oregano
1/2 teaspoon dried dill weed
2 tablespoons chopped fresh parsley
1/2 cup dry white wine
1 tablespoon butter
12 seedless red grapes, halved
1/3 cup toasted sliced almonds
2 tablespoons chopped fresh parsley for garnish
Directions
1.Pour alfredo sauce into a small saucepan and stir over medium heat until hot. Reduce heat to low, and keep warm.
2.Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, and place into pan. Cook pork chops until browned on both sides, and no longer pink in the center, about 10 minutes.
3.Meanwhile, heat 2 tablespoons olive oil in a separate large skillet over medium-high heat. Stir in mushrooms, and cook for 1 minute before adding basil, oregano, dill, and 2 tablespoons parsley. Continue cooking until the mushrooms begin to release their liquid, then pour in wine. Simmer until the wine has reduced by half, then quickly stir in the butter.
4.To serve, place pork chops onto a serving platter and top with the mushroom mixture. Ladle Alfredo sauce over top, and sprinkle with grapes, almonds, and the remaining 2 tablespoons parsley to garnish.
1 (10 ounce) container Alfredo pasta sauce
2 tablespoons olive oil
salt and pepper to taste
4 (6 ounce) boneless pork chops
2 tablespoons olive oil
1 (4 ounce) package fresh mushrooms, coarsley chopped
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh oregano
1/2 teaspoon dried dill weed
2 tablespoons chopped fresh parsley
1/2 cup dry white wine
1 tablespoon butter
12 seedless red grapes, halved
1/3 cup toasted sliced almonds
2 tablespoons chopped fresh parsley for garnish
Directions
1.Pour alfredo sauce into a small saucepan and stir over medium heat until hot. Reduce heat to low, and keep warm.
2.Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, and place into pan. Cook pork chops until browned on both sides, and no longer pink in the center, about 10 minutes.
3.Meanwhile, heat 2 tablespoons olive oil in a separate large skillet over medium-high heat. Stir in mushrooms, and cook for 1 minute before adding basil, oregano, dill, and 2 tablespoons parsley. Continue cooking until the mushrooms begin to release their liquid, then pour in wine. Simmer until the wine has reduced by half, then quickly stir in the butter.
4.To serve, place pork chops onto a serving platter and top with the mushroom mixture. Ladle Alfredo sauce over top, and sprinkle with grapes, almonds, and the remaining 2 tablespoons parsley to garnish.
Pork Chops with Garden Rice
Ingredients
6 (1 inch thick) pork chops
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
2 tablespoons olive oil
1 clove garlic, minced
1 (14 ounce) can vegetable broth
1 cup uncooked long grain white rice
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1/2 cup chopped green bell pepper
1/2 cup chopped orange bell pepper
1/3 cup chopped green onions
1/2 cup thinly sliced fresh mushrooms
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Season pork chops with salt, pepper, and paprika. Heat the oil in a skillet over medium heat. Saute the garlic about 1 minute, then brown pork chops about 2 minutes on each side.
3.In a pot, bring the vegetable broth and rice to a boil. Mix in the Italian-style diced tomatoes, green bell pepper, orange bell pepper, green onions, and mushrooms, and cook about 5 minutes, until heated through. Transfer to a 9x13 inch baking dish. Arrange the pork chops over the rice and vegetables.
4.Cover, and bake 1 hour in the preheated oven, or until rice and vegetables are tender and pork has reached an internal temperature of 160 degrees F (70 degrees C).
6 (1 inch thick) pork chops
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
2 tablespoons olive oil
1 clove garlic, minced
1 (14 ounce) can vegetable broth
1 cup uncooked long grain white rice
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1/2 cup chopped green bell pepper
1/2 cup chopped orange bell pepper
1/3 cup chopped green onions
1/2 cup thinly sliced fresh mushrooms
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Season pork chops with salt, pepper, and paprika. Heat the oil in a skillet over medium heat. Saute the garlic about 1 minute, then brown pork chops about 2 minutes on each side.
3.In a pot, bring the vegetable broth and rice to a boil. Mix in the Italian-style diced tomatoes, green bell pepper, orange bell pepper, green onions, and mushrooms, and cook about 5 minutes, until heated through. Transfer to a 9x13 inch baking dish. Arrange the pork chops over the rice and vegetables.
4.Cover, and bake 1 hour in the preheated oven, or until rice and vegetables are tender and pork has reached an internal temperature of 160 degrees F (70 degrees C).
Pork Chops with Fresh Tomato, Onion, Garlic, and Feta
Ingredients
2 tablespoons olive oil, divided
1 large onion, halved and thinly sliced
4 pork loin chops, 1 inch thick
salt to taste
black pepper to taste
garlic powder to taste
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomatoes, halved
3 cloves garlic, diced
1 tablespoon dried basil
2 1/2 teaspoons balsamic vinegar
4 ounces feta cheese, crumbled
Directions
1.Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
2.Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
3.Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.
2 tablespoons olive oil, divided
1 large onion, halved and thinly sliced
4 pork loin chops, 1 inch thick
salt to taste
black pepper to taste
garlic powder to taste
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomatoes, halved
3 cloves garlic, diced
1 tablespoon dried basil
2 1/2 teaspoons balsamic vinegar
4 ounces feta cheese, crumbled
Directions
1.Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
2.Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
3.Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.
Pork Chops with Dill Pickle Marinade
Ingredients
4 center cut pork chops
1 cup dill pickle juice
salt and pepper to taste
Directions
1.Arrange pork chops in a shallow dish. Cover with pickle juice. Marinate in refrigerator for 8 to 24 hours.
2.Preheat an outdoor grill for medium-high heat, and lightly oil grate.
3.Drain, and discard marinade. Season pork chops with salt and pepper. Grill for 6 to 8 minutes per side, or until meat is no longer pink.
4 center cut pork chops
1 cup dill pickle juice
salt and pepper to taste
Directions
1.Arrange pork chops in a shallow dish. Cover with pickle juice. Marinate in refrigerator for 8 to 24 hours.
2.Preheat an outdoor grill for medium-high heat, and lightly oil grate.
3.Drain, and discard marinade. Season pork chops with salt and pepper. Grill for 6 to 8 minutes per side, or until meat is no longer pink.
Pork Chops with Delicious Gravy
Ingredients
1 tablespoon butter
4 boneless pork chops
seasoned pepper to taste
seasoned salt to taste
3 tablespoons all-purpose flour
3 tablespoons sour cream
1/4 cup milk
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1 tablespoon honey
Directions
1.Melt the butter in a large skillet over medium heat. Season the pork chops with seasoned salt and seasoned pepper, then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the chops in the skillet. Cook for a few minutes on each side, until browned.
2.In a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. Season with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes, until pork is cooked through.
1 tablespoon butter
4 boneless pork chops
seasoned pepper to taste
seasoned salt to taste
3 tablespoons all-purpose flour
3 tablespoons sour cream
1/4 cup milk
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1 tablespoon honey
Directions
1.Melt the butter in a large skillet over medium heat. Season the pork chops with seasoned salt and seasoned pepper, then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the chops in the skillet. Cook for a few minutes on each side, until browned.
2.In a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. Season with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes, until pork is cooked through.
Pork Chops with Cranberry Balsamic Sauce
Ingredients
4 boneless pork chops, 1-inch thick
Lemon pepper seasoning
2 tablespoons butter
2 cloves garlic, thinly sliced
1 3/4 cups Swanson® Chicken Stock
1/4 cup balsamic vinegar
1/2 cup dried cranberries or dried cherries
Directions
1.Season the pork with the lemon pepper. Cook the pork in a 10-inch nonstick skillet over medium heat for 20 minutes or until it's well browned on both sides and cooked through. Remove the pork from the skillet and keep warm.
2.Heat 1 tablespoon butter in the skillet. Add the garlic and cook until it's tender. Stir the stock, vinegar and cranberries in the skillet and heat to a boil. Cook for 10 minutes or until the sauce is slightly thickened.
3.Stir in the remaining butter. Serve the pork with the sauce.
4 boneless pork chops, 1-inch thick
Lemon pepper seasoning
2 tablespoons butter
2 cloves garlic, thinly sliced
1 3/4 cups Swanson® Chicken Stock
1/4 cup balsamic vinegar
1/2 cup dried cranberries or dried cherries
Directions
1.Season the pork with the lemon pepper. Cook the pork in a 10-inch nonstick skillet over medium heat for 20 minutes or until it's well browned on both sides and cooked through. Remove the pork from the skillet and keep warm.
2.Heat 1 tablespoon butter in the skillet. Add the garlic and cook until it's tender. Stir the stock, vinegar and cranberries in the skillet and heat to a boil. Cook for 10 minutes or until the sauce is slightly thickened.
3.Stir in the remaining butter. Serve the pork with the sauce.
Pork Chops with Blue Cheese Gravy
Ingredients
2 tablespoons butter
4 thick cut pork chops
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon garlic powder, or to taste
1 cup whipping cream
2 ounces blue cheese, crumbled
Directions
1.Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.
2.Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.
2 tablespoons butter
4 thick cut pork chops
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon garlic powder, or to taste
1 cup whipping cream
2 ounces blue cheese, crumbled
Directions
1.Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.
2.Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.
Pork Chops with Blackberry Port Sauce
Ingredients
6 (4 ounce) boneless pork loin chops
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons olive oil, divided
2 shallots, minced
2 teaspoons dried thyme leaves
3/4 cup sweet port wine
3/4 cup blackberry juice
3/4 cup chicken broth
1 tablespoon balsamic vinegar
2 teaspoons cornstarch
2 teaspoons water
2 cups fresh blackberries
Directions
1.Season the pork chops on both sides with salt and pepper. Heat 1 teaspoon of olive oil in a skillet over medium-high heat, and pan fry the chops until they are lightly browned and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 150 degrees F (65 degrees C). Set the chops aside.
2.Heat 1 more teaspoon of olive oil in the skillet, and cook and stir the shallots and thyme until the shallots start to become translucent, about 1 minute. Pour in the port wine, blackberry juice, chicken broth, and balsamic vinegar. Bring the mixture to a boil, scraping off and dissolving any brown flavor bits from the skillet into the sauce. Cook until reduced by a third, about 5 minutes. Mix cornstarch and water into a paste, and stir into the sauce. Cook until thickened, stirring constantly, about 1 minute. Reduce heat to low, and stir in the blackberries. Simmer until berries are hot.
3.Return the chops to the skillet, and turn to coat with sauce. Serve hot, topped with sauce.
6 (4 ounce) boneless pork loin chops
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons olive oil, divided
2 shallots, minced
2 teaspoons dried thyme leaves
3/4 cup sweet port wine
3/4 cup blackberry juice
3/4 cup chicken broth
1 tablespoon balsamic vinegar
2 teaspoons cornstarch
2 teaspoons water
2 cups fresh blackberries
Directions
1.Season the pork chops on both sides with salt and pepper. Heat 1 teaspoon of olive oil in a skillet over medium-high heat, and pan fry the chops until they are lightly browned and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 150 degrees F (65 degrees C). Set the chops aside.
2.Heat 1 more teaspoon of olive oil in the skillet, and cook and stir the shallots and thyme until the shallots start to become translucent, about 1 minute. Pour in the port wine, blackberry juice, chicken broth, and balsamic vinegar. Bring the mixture to a boil, scraping off and dissolving any brown flavor bits from the skillet into the sauce. Cook until reduced by a third, about 5 minutes. Mix cornstarch and water into a paste, and stir into the sauce. Cook until thickened, stirring constantly, about 1 minute. Reduce heat to low, and stir in the blackberries. Simmer until berries are hot.
3.Return the chops to the skillet, and turn to coat with sauce. Serve hot, topped with sauce.
Pork Chops With Black Cherry Sauce
Ingredients
2 tablespoons vegetable oil
4 (8 ounce) bone-in pork chops
salt and pepper to taste
1/4 cup butter
3/4 cup sliced shallots
1 1/2 cups fresh black cherries, pitted and halved
2 tablespoons red wine
1/4 cup beef broth
1/4 teaspoon dried rosemary leaves, crumbled
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2.Heat the vegetable oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper, then brown in the hot oil until golden brown on both sides, about 2 minutes per side. Remove the pork chops to the lined baking sheet. Bake in the preheated oven until the pork chops are no longer pink in the center, and register 160 degrees F (71 degrees C) on a kitchen thermometer, about 20 minutes.
3.While the pork chops are baking, melt the butter in the same skillet over medium heat, and stir in the shallot and cherries. Cook until the shallot has begun to soften, about 2 minutes. Stir in the red wine and beef broth, and bring to a simmer. Season with rosemary, and simmer until the sauce has reduced and thickened. Season to taste with salt and pepper before pouring over the pork chops to serve.
2 tablespoons vegetable oil
4 (8 ounce) bone-in pork chops
salt and pepper to taste
1/4 cup butter
3/4 cup sliced shallots
1 1/2 cups fresh black cherries, pitted and halved
2 tablespoons red wine
1/4 cup beef broth
1/4 teaspoon dried rosemary leaves, crumbled
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2.Heat the vegetable oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper, then brown in the hot oil until golden brown on both sides, about 2 minutes per side. Remove the pork chops to the lined baking sheet. Bake in the preheated oven until the pork chops are no longer pink in the center, and register 160 degrees F (71 degrees C) on a kitchen thermometer, about 20 minutes.
3.While the pork chops are baking, melt the butter in the same skillet over medium heat, and stir in the shallot and cherries. Cook until the shallot has begun to soften, about 2 minutes. Stir in the red wine and beef broth, and bring to a simmer. Season with rosemary, and simmer until the sauce has reduced and thickened. Season to taste with salt and pepper before pouring over the pork chops to serve.
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