Ingredients
1 pound ground beef
1 onion, diced
6 red potatoes, finely diced
5 carrots, thinly sliced
1/2 cup water
1 (15 ounce) can whole kernel corn, drained
2 cups frozen green beans
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
Directions
1.In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
2.Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
3.Drain beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.
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Chicken Taquitos
Ingredients
4 skinless, boneless chicken breast halves - cooked and shredded
1 1/2 cups shredded smoked Cheddar and Swiss cheese blend
1 (7 ounce) can green salsa
1 cup chopped onion
20 (6 inch) corn tortillas
1 quart peanut oil for frying, or as needed
1 cup sour cream (optional)
1 cup chunky salsa (optional)
1 cup guacamole (optional)
Directions
1.Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
2.In a medium bowl, mix together the shredded chicken, cheese, green salsa, and onion. Spoon about 1 1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1 inch wide. Filling should not come to close to the ends, or it will fall out. Secure rolls with toothpicks.
3.Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Once they float, I leave them in for about another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.
4 skinless, boneless chicken breast halves - cooked and shredded
1 1/2 cups shredded smoked Cheddar and Swiss cheese blend
1 (7 ounce) can green salsa
1 cup chopped onion
20 (6 inch) corn tortillas
1 quart peanut oil for frying, or as needed
1 cup sour cream (optional)
1 cup chunky salsa (optional)
1 cup guacamole (optional)
Directions
1.Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
2.In a medium bowl, mix together the shredded chicken, cheese, green salsa, and onion. Spoon about 1 1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1 inch wide. Filling should not come to close to the ends, or it will fall out. Secure rolls with toothpicks.
3.Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Once they float, I leave them in for about another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.
Charley's Slow Cooker Mexican Style Meat
Ingredients
1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder
Directions
1.Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.
2.Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
3.Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder
Directions
1.Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.
2.Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
3.Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
Slow Cooker Barbeque
Ingredients
1 (3 pound) boneless chuck roast
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
1 (18 ounce) bottle barbeque sauce
Directions
1.Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours.
2.Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.
1 (3 pound) boneless chuck roast
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
1 (18 ounce) bottle barbeque sauce
Directions
1.Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours.
2.Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.
Southwestern Turkey Casserole
Ingredients
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (7 ounce) can diced green chile peppers, drained
1 cup sour cream
16 (6 inch) corn tortillas, cut into strips
10 ounces cooked turkey, diced
8 ounces shredded Cheddar cheese
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream.
3.Line the bottom of a 9x13 inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (7 ounce) can diced green chile peppers, drained
1 cup sour cream
16 (6 inch) corn tortillas, cut into strips
10 ounces cooked turkey, diced
8 ounces shredded Cheddar cheese
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream.
3.Line the bottom of a 9x13 inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.
Smoked Turkey
Ingredients
1 (12 pound) whole turkey, neck and giblets removed
1 (20 pound) bag high quality charcoal briquettes
hickory chips or chunks
Directions
1.Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
2.Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.
3.Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches180 degrees F (82 degrees C), or keep going until the coals die out.
1 (12 pound) whole turkey, neck and giblets removed
1 (20 pound) bag high quality charcoal briquettes
hickory chips or chunks
Directions
1.Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
2.Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.
3.Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches180 degrees F (82 degrees C), or keep going until the coals die out.
Zippy Pork Chops
Ingredients
4 teaspoons chili powder
1 1/2 teaspoons dried oregano
3/4 teaspoon ground cumin
2 garlic cloves, minced
6 (3/4 inch thick) boneless pork loin chops
Directions
1.Combine the chili powder, oregano, cumin and garlic; gently rub over broth sides of pork chops. Cover and refrigerate for at least 2 hours. Grill, covered, over medium-hot heat for 5-7 minutes on each side or a meat thermometer reads 160 degrees F.
4 teaspoons chili powder
1 1/2 teaspoons dried oregano
3/4 teaspoon ground cumin
2 garlic cloves, minced
6 (3/4 inch thick) boneless pork loin chops
Directions
1.Combine the chili powder, oregano, cumin and garlic; gently rub over broth sides of pork chops. Cover and refrigerate for at least 2 hours. Grill, covered, over medium-hot heat for 5-7 minutes on each side or a meat thermometer reads 160 degrees F.
Zesty Grilled Chops
Ingredients
3/4 cup soy sauce
1/4 cup lemon juice
1 tablespoon chili sauce
1 tablespoon brown sugar
1/4 teaspoon garlic powder
6 rib or loin pork chops (3/4 inch thick)
Directions
1.In a large resealable plastic bag or shallow glass container, combine the first five ingredients; mix well. Remove 1/4 cup for basting and refrigerate. Add pork chops to remaining marinade; turn to coat. Cover and refrigerate for 3 hours or overnight, turning once.
2.Drain chops, discarding marinade. Grill, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill 4-7 minutes longer or until juices run clear.
3/4 cup soy sauce
1/4 cup lemon juice
1 tablespoon chili sauce
1 tablespoon brown sugar
1/4 teaspoon garlic powder
6 rib or loin pork chops (3/4 inch thick)
Directions
1.In a large resealable plastic bag or shallow glass container, combine the first five ingredients; mix well. Remove 1/4 cup for basting and refrigerate. Add pork chops to remaining marinade; turn to coat. Cover and refrigerate for 3 hours or overnight, turning once.
2.Drain chops, discarding marinade. Grill, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill 4-7 minutes longer or until juices run clear.
Yummy Pork Chops
Ingredients
2 cups Italian-style salad dressing
1/4 cup soy sauce
1/2 teaspoon pepper
4 boneless pork chops
Directions
1.In a bowl, mix the Italian-style salad dressing, soy sauce, and pepper.
2.Place the pork chops in a skillet over medium heat, and cover with the dressing mixture. Cover skillet, and cook pork chops 25 minutes, turning occasionally. Remove cover, reduce heat to low, and continue cooking to desired doneness.
2 cups Italian-style salad dressing
1/4 cup soy sauce
1/2 teaspoon pepper
4 boneless pork chops
Directions
1.In a bowl, mix the Italian-style salad dressing, soy sauce, and pepper.
2.Place the pork chops in a skillet over medium heat, and cover with the dressing mixture. Cover skillet, and cook pork chops 25 minutes, turning occasionally. Remove cover, reduce heat to low, and continue cooking to desired doneness.
Weeknight Pork Chops
Ingredients
4 bone-in pork loin chops
1 tablespoon vegetable oil
1/4 cup seedless strawberry jam
2 tablespoons cider vinegar
1 tablespoon prepared mustard
Directions
1.In a large skillet, brown pork chops in oil over medium-high heat for 2-3 minutes on each side. Reduce heat; cook, uncovered, for 10-15 minutes or until juices run clear.
2.In a small microwave-safe bowl, combine the jam, vinegar and mustard. Cover and microwave on high for 20-25 seconds or until heated through. Serve over pork chops.
4 bone-in pork loin chops
1 tablespoon vegetable oil
1/4 cup seedless strawberry jam
2 tablespoons cider vinegar
1 tablespoon prepared mustard
Directions
1.In a large skillet, brown pork chops in oil over medium-high heat for 2-3 minutes on each side. Reduce heat; cook, uncovered, for 10-15 minutes or until juices run clear.
2.In a small microwave-safe bowl, combine the jam, vinegar and mustard. Cover and microwave on high for 20-25 seconds or until heated through. Serve over pork chops.
Vietnamese/Chinese Pork Chops
Ingredients
2 tablespoons brown sugar
2 tablespoons honey
2 tablespoons fish sauce
3 tablespoons vegetable oil
2 tablespoons soy sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon minced fresh ginger root
1 teaspoon Chinese five-spice powder
1 teaspoon sesame oil
1 teaspoon minced shallot
6 cloves garlic, minced
1/2 onion, chopped
2 lemon grass, chopped
1/4 teaspoon salt
1/2 teaspoon ground black pepper
6 thin, boneless center-cut pork chops
1/4 cup vegetable oil
Directions
1.Whisk together the brown sugar, honey, fish sauce, 3 tablespoons of vegetable oil, soy sauce, Worcestershire sauce, ginger, five-spice powder, sesame oil, shallot, garlic, onion, lemon grass, salt, and pepper in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours.
2.Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat or preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cook until the pork chops are no longer pink in the center, about 4 minutes on each side.
2 tablespoons brown sugar
2 tablespoons honey
2 tablespoons fish sauce
3 tablespoons vegetable oil
2 tablespoons soy sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon minced fresh ginger root
1 teaspoon Chinese five-spice powder
1 teaspoon sesame oil
1 teaspoon minced shallot
6 cloves garlic, minced
1/2 onion, chopped
2 lemon grass, chopped
1/4 teaspoon salt
1/2 teaspoon ground black pepper
6 thin, boneless center-cut pork chops
1/4 cup vegetable oil
Directions
1.Whisk together the brown sugar, honey, fish sauce, 3 tablespoons of vegetable oil, soy sauce, Worcestershire sauce, ginger, five-spice powder, sesame oil, shallot, garlic, onion, lemon grass, salt, and pepper in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours.
2.Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat or preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cook until the pork chops are no longer pink in the center, about 4 minutes on each side.
Tropical Pork Chops
Ingredients
1/3 cup ketchup
2 tablespoons prepared mustard
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 1/2 teaspoons soy sauce
1/8 teaspoon garlic salt
1/8 teaspoon onion salt
dash cayenne pepper
4 boneless pork loin chops
salt and pepper to taste
1/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon vegetable oil
1/3 cup water
1/4 cup pineapple tidbits
Hot cooked rice
Directions
1.In a saucepan, combine the first eight ingredients. Cover and simmer until sugar is dissolved, about 10 minutes. Remove from the heat; set aside. Season pork chops with salt and pepper. In a skillet, cook pork, onion and garlic in oil until meat is browned. Add water and reserved sauce. Cover and cook over medium-low heat for 20-25 minutes or until the meat is no longer pink, adding more water if needed. Stir in pineapple and heat through. Serve over rice.
1/3 cup ketchup
2 tablespoons prepared mustard
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 1/2 teaspoons soy sauce
1/8 teaspoon garlic salt
1/8 teaspoon onion salt
dash cayenne pepper
4 boneless pork loin chops
salt and pepper to taste
1/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon vegetable oil
1/3 cup water
1/4 cup pineapple tidbits
Hot cooked rice
Directions
1.In a saucepan, combine the first eight ingredients. Cover and simmer until sugar is dissolved, about 10 minutes. Remove from the heat; set aside. Season pork chops with salt and pepper. In a skillet, cook pork, onion and garlic in oil until meat is browned. Add water and reserved sauce. Cover and cook over medium-low heat for 20-25 minutes or until the meat is no longer pink, adding more water if needed. Stir in pineapple and heat through. Serve over rice.
Tropical Grilled Pork Chops
Ingredients
1 clove garlic, minced
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 pod cardamom seeds
1/2 teaspoon water, or as needed
1 teaspoon vegetable oil
1/4 cup rice wine vinegar
1/2 cup sugar
1 mango - peeled, seeded and chopped
1/4 teaspoon salt
1/2 teaspoon cilantro
2 teaspoons lemon juice
1 fresh jalapeno pepper, minced
1 1/2 cups unsweetened applesauce
3 pineapple rings, chopped
1 pinch white pepper
1/3 cup soy sauce
1/3 cup rice wine vinegar
6 pork chops
Directions
1.With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
2.Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
3.To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
4.Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
5.Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
6.Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.
1 clove garlic, minced
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 pod cardamom seeds
1/2 teaspoon water, or as needed
1 teaspoon vegetable oil
1/4 cup rice wine vinegar
1/2 cup sugar
1 mango - peeled, seeded and chopped
1/4 teaspoon salt
1/2 teaspoon cilantro
2 teaspoons lemon juice
1 fresh jalapeno pepper, minced
1 1/2 cups unsweetened applesauce
3 pineapple rings, chopped
1 pinch white pepper
1/3 cup soy sauce
1/3 cup rice wine vinegar
6 pork chops
Directions
1.With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
2.Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
3.To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
4.Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
5.Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
6.Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.
Tomato Pork Loin Chops
Ingredients
2 tablespoons olive oil, divided
4 boneless pork loin chops, pounded thin
1 large onion, sliced
1/2 teaspoon sugar
2 teaspoons chili powder
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1 (8 ounce) can tomato sauce
2 fluid ounces water
1 teaspoon Worcestershire sauce
salt and pepper to taste
Directions
1.Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
2.Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil.
3.Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.
2 tablespoons olive oil, divided
4 boneless pork loin chops, pounded thin
1 large onion, sliced
1/2 teaspoon sugar
2 teaspoons chili powder
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1 (8 ounce) can tomato sauce
2 fluid ounces water
1 teaspoon Worcestershire sauce
salt and pepper to taste
Directions
1.Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
2.Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil.
3.Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.
Tomato Chops II
Ingredients
1 large chopped onion
1 large chopped green bell pepper
4 thick cut pork chops
1/2 cup all-purpose flour for coating
salt and pepper
32 ounces canned tomato sauce
Directions
1.In a large skillet saute onion and bell pepper in oil until tender. Remove from skillet.
2.Coat pork chops with flour, salt and pepper then add to skillet and brown on both sides.
3.Add onions and peppers to pork chops in skillet. Pour tomato sauce over all of it and simmer for 15 or 20 minutes until pork chops are fully cooked and tender.
1 large chopped onion
1 large chopped green bell pepper
4 thick cut pork chops
1/2 cup all-purpose flour for coating
salt and pepper
32 ounces canned tomato sauce
Directions
1.In a large skillet saute onion and bell pepper in oil until tender. Remove from skillet.
2.Coat pork chops with flour, salt and pepper then add to skillet and brown on both sides.
3.Add onions and peppers to pork chops in skillet. Pour tomato sauce over all of it and simmer for 15 or 20 minutes until pork chops are fully cooked and tender.
Tomato Chops I
Ingredients
4 pork chops
1 pinch garlic salt
1 tablespoon vegetable oil
1 onion, chopped
2 stalks chopped celery, with leaves
12 ounces tomato paste
1 (15 ounce) can tomato sauce
3 cups water
Directions
1.Season pork chops with garlic salt to taste. In a large skillet, heat oil over medium high heat. Add chops and brown in oil for about 4 to 6 minutes each side. Remove from skillet and set aside.
2.In the same skillet, saute onion and celery until translucent. Add tomato paste and heat through, stirring, until liquid is bubbling. Add tomato sauce and heat through, stirring, until bubbling. Add water to thin sauce. Return chops to skillet, reduce heat to very low and let simmer until meat is very tender and sauce thickens (about 1 1/2 to 2 hours), adding water as needed.
Nutritional Information
4 pork chops
1 pinch garlic salt
1 tablespoon vegetable oil
1 onion, chopped
2 stalks chopped celery, with leaves
12 ounces tomato paste
1 (15 ounce) can tomato sauce
3 cups water
Directions
1.Season pork chops with garlic salt to taste. In a large skillet, heat oil over medium high heat. Add chops and brown in oil for about 4 to 6 minutes each side. Remove from skillet and set aside.
2.In the same skillet, saute onion and celery until translucent. Add tomato paste and heat through, stirring, until liquid is bubbling. Add tomato sauce and heat through, stirring, until bubbling. Add water to thin sauce. Return chops to skillet, reduce heat to very low and let simmer until meat is very tender and sauce thickens (about 1 1/2 to 2 hours), adding water as needed.
Nutritional Information
Teary-Eyed Fried Pork Chops
Ingredients
1 cup corn oil for frying
1 cup all-purpose flour
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
4 (3/4 inch) thick pork chops
1 cup pepper sauce (such as Frank's Red Hot®)
Directions
1.Heat corn oil in a large heavy skillet over medium-high heat for about 5 minutes, or until a pinch of flour sizzles in it.
2.In a shallow dish, stir together the flour, garlic salt, pepper, and cayenne. Dredge pork chops in this mixture, then place in the hot oil. Cook for about 5 minutes per side, or until golden brown and crispy. Remove from the pan, and drain on paper towels.
3.Pour the hot sauce into a shallow dish. Dip pork chops one at a time into the hot sauce, so they are nicely coated. You will have teary-eyed pork chops at your fingertips.
1 cup corn oil for frying
1 cup all-purpose flour
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
4 (3/4 inch) thick pork chops
1 cup pepper sauce (such as Frank's Red Hot®)
Directions
1.Heat corn oil in a large heavy skillet over medium-high heat for about 5 minutes, or until a pinch of flour sizzles in it.
2.In a shallow dish, stir together the flour, garlic salt, pepper, and cayenne. Dredge pork chops in this mixture, then place in the hot oil. Cook for about 5 minutes per side, or until golden brown and crispy. Remove from the pan, and drain on paper towels.
3.Pour the hot sauce into a shallow dish. Dip pork chops one at a time into the hot sauce, so they are nicely coated. You will have teary-eyed pork chops at your fingertips.
Tasty Pork Chops
Ingredients
1/2 cup orange juice
1 tablespoon brown sugar
1 tablespoon cider vinegar
1/2 teaspoon reduced sodium soy sauce
2 bone-in pork chops (1/2 inch thick and 6 ounces each)
2 teaspoons canola oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 1/2 teaspoons cornstarch
1/2 cup water
Directions
1.In a small bowl, combine the orange juice, brown sugar, vinegar and soy sauce; set aside. In a large skillet, brown pork chops on both sides in oil; sprinkle with salt and pepper. Cook 10 minutes longer or until a meat thermometer reads 160 degrees F. Remove and keep warm.
2.In the same skillet, saute onion for 2-3 minutes. Add orange juice mixture; cook and stir until heated through. In a small bowl, combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chops.
Footnotes
1/2 cup orange juice
1 tablespoon brown sugar
1 tablespoon cider vinegar
1/2 teaspoon reduced sodium soy sauce
2 bone-in pork chops (1/2 inch thick and 6 ounces each)
2 teaspoons canola oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 1/2 teaspoons cornstarch
1/2 cup water
Directions
1.In a small bowl, combine the orange juice, brown sugar, vinegar and soy sauce; set aside. In a large skillet, brown pork chops on both sides in oil; sprinkle with salt and pepper. Cook 10 minutes longer or until a meat thermometer reads 160 degrees F. Remove and keep warm.
2.In the same skillet, saute onion for 2-3 minutes. Add orange juice mixture; cook and stir until heated through. In a small bowl, combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chops.
Footnotes
Tasty Orange Chops
Ingredients
1/4 cup cider vinegar
1 tablespoon soy sauce
1/2 cup frozen orange juice concentrate, thawed
1/2 onion, shredded
1 teaspoon dried rosemary
1 teaspoon ground sage
2 teaspoons salt, or to taste
1 large clove garlic, crushed
1/2 cup barbeque sauce
4 thick cut pork chops
Directions
1.In a mixing bowl, mix together vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic, and barbecue sauce. Place chops in a large resealable plastic bag. Pour in the marinade, and seal. Refrigerate for 6 to 8 hours, or overnight.
2.Preheat grill for high heat. Transfer marinade to a small saucepan, bring to a boil, and cook for several minutes.
3.Lightly oil preheated grill. Grill chops for 6 to 8 minutes, turning once, or to desired doneness. Brush cooked marinade over chops during the final minutes of cooking.
1/4 cup cider vinegar
1 tablespoon soy sauce
1/2 cup frozen orange juice concentrate, thawed
1/2 onion, shredded
1 teaspoon dried rosemary
1 teaspoon ground sage
2 teaspoons salt, or to taste
1 large clove garlic, crushed
1/2 cup barbeque sauce
4 thick cut pork chops
Directions
1.In a mixing bowl, mix together vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic, and barbecue sauce. Place chops in a large resealable plastic bag. Pour in the marinade, and seal. Refrigerate for 6 to 8 hours, or overnight.
2.Preheat grill for high heat. Transfer marinade to a small saucepan, bring to a boil, and cook for several minutes.
3.Lightly oil preheated grill. Grill chops for 6 to 8 minutes, turning once, or to desired doneness. Brush cooked marinade over chops during the final minutes of cooking.
Tangy Pork Chops with Vegetables
Ingredients
1 teaspoon olive oil
1 banana pepper, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 orange bell pepper, finely chopped
1 yellow onion, finely chopped
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
1/2 tablespoon fresh lime juice
1 teaspoon Cajun seasoning
1 teaspoon Italian seasoning
3/4 tablespoon garlic powder
4 thick cut pork chops
1 pinch paprika, for garnish
Directions
1.Heat the olive oil in a skillet over medium heat. Mix in the banana pepper, green bell pepper, red bell pepper, orange bell pepper, and onion. Sprinkle with vinegar, lemon juice, and lime juice, and season with Cajun seasoning, Italian seasoning, and garlic powder.
2.Arrange the pork chops on top of the vegetables, and sprinkle with paprika. Cover skillet with a tight fitting lid, and cook chops 25 minutes, to an internal temperature of 160 degrees F (70 degrees C). Serve topped with the vegetables.
1 teaspoon olive oil
1 banana pepper, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 orange bell pepper, finely chopped
1 yellow onion, finely chopped
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
1/2 tablespoon fresh lime juice
1 teaspoon Cajun seasoning
1 teaspoon Italian seasoning
3/4 tablespoon garlic powder
4 thick cut pork chops
1 pinch paprika, for garnish
Directions
1.Heat the olive oil in a skillet over medium heat. Mix in the banana pepper, green bell pepper, red bell pepper, orange bell pepper, and onion. Sprinkle with vinegar, lemon juice, and lime juice, and season with Cajun seasoning, Italian seasoning, and garlic powder.
2.Arrange the pork chops on top of the vegetables, and sprinkle with paprika. Cover skillet with a tight fitting lid, and cook chops 25 minutes, to an internal temperature of 160 degrees F (70 degrees C). Serve topped with the vegetables.
Tammy's Tangy Chops
Ingredients
2 cloves garlic, chopped
1/2 teaspoon ground cinnamon
1/2 cup soy sauce
4 thick cut boneless pork chops, pounded to 1/2 inch thickness
1 quart oil for deep frying
Directions
1.In a shallow dish, stir together the garlic, cinnamon and soy sauce. Place the pork chops in the mixture, and marinate for 10 to 15 minutes.
2.Heat oil in a deep-fryer to 365 degrees F (185 degrees C).
3.Fry pork chops in the hot oil until the juices run clear and they are crispy on the outside. This will only take about 2 minutes.
2 cloves garlic, chopped
1/2 teaspoon ground cinnamon
1/2 cup soy sauce
4 thick cut boneless pork chops, pounded to 1/2 inch thickness
1 quart oil for deep frying
Directions
1.In a shallow dish, stir together the garlic, cinnamon and soy sauce. Place the pork chops in the mixture, and marinate for 10 to 15 minutes.
2.Heat oil in a deep-fryer to 365 degrees F (185 degrees C).
3.Fry pork chops in the hot oil until the juices run clear and they are crispy on the outside. This will only take about 2 minutes.
Taiwanese Pork Chops
Ingredients
4 (3/4 inch) thick bone-in pork chops
2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon sugar
1/2 tablespoon white wine
1/2 tablespoon Chinese five-spice powder
vegetable oil
vegetable oil for frying
cornstarch
Directions
1.With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
2.Into a large resealable plastic bag, add the soy sauce, garlic, sugar, white wine, and five-spice powder. Place chops into the bag, and close the seal tightly. Carefully massage the marinade into chops, coating well. Refrigerate at least 1 hour, turning the bag over every so often.
3.In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about 1/2 inch. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornstarch on both sides of the chops.
4.Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through.
4 (3/4 inch) thick bone-in pork chops
2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon sugar
1/2 tablespoon white wine
1/2 tablespoon Chinese five-spice powder
vegetable oil
vegetable oil for frying
cornstarch
Directions
1.With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
2.Into a large resealable plastic bag, add the soy sauce, garlic, sugar, white wine, and five-spice powder. Place chops into the bag, and close the seal tightly. Carefully massage the marinade into chops, coating well. Refrigerate at least 1 hour, turning the bag over every so often.
3.In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about 1/2 inch. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornstarch on both sides of the chops.
4.Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through.
Sweet Simmered Pork Chops
Ingredients
1 cup barbecue sauce
1/2 cup brown sugar
2 (16 ounce) cans Dr Pepper® soda
1/2 teaspoon minced garlic
1/2 teaspoon black pepper
8 pork chops
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
2.In a bowl, stir together the barbecue sauce, brown sugar, soda, garlic, and pepper until the sugar has dissolved. Set the sauce aside. Place the pork chops on the prepared baking sheet.
3.Bake the pork chops in the preheated oven until the juices start to run clear and an instant-read thermometer inserted into the center of a chop reads 120 degrees F (49 degrees C.) Transfer the pork chops to a baking dish big enough to lay the chops into the dish without overlapping. Pour the sauce over the chops, and cover the dish with foil.
4.Bake the chops until no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (75 degrees C).
1 cup barbecue sauce
1/2 cup brown sugar
2 (16 ounce) cans Dr Pepper® soda
1/2 teaspoon minced garlic
1/2 teaspoon black pepper
8 pork chops
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
2.In a bowl, stir together the barbecue sauce, brown sugar, soda, garlic, and pepper until the sugar has dissolved. Set the sauce aside. Place the pork chops on the prepared baking sheet.
3.Bake the pork chops in the preheated oven until the juices start to run clear and an instant-read thermometer inserted into the center of a chop reads 120 degrees F (49 degrees C.) Transfer the pork chops to a baking dish big enough to lay the chops into the dish without overlapping. Pour the sauce over the chops, and cover the dish with foil.
4.Bake the chops until no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (75 degrees C).
Sweet Pork Chops
Ingredients
1 tablespoon vegetable oil
1/2 cup apple juice
1 tablespoon lemon juice
1 teaspoon minced garlic
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon dried parsley
1 teaspoon celery seed (optional)
freshly ground black pepper to taste
2 pounds boneless pork chops
1/3 cup all-purpose flour
1/3 cup milk
Directions
1.Heat the oil in a large skillet over medium heat. Stir in apple juice and lemon juice. Mix in garlic, mustard, and honey. Season with parsley, celery seed, and pepper. Cook and stir until thoroughly blended.
2.Place pork chops in the skillet, coating them with the apple juice mixture. Cook 20 minutes, or to an internal temperature of 160 degrees F (70 degrees C). Remove chops from heat, and set aside.
3.In a small bowl, thoroughly mix the milk and flour. Stir into the skillet, blending with the remaining apple juice mixture. Simmer, stirring occasionally, until thickened. Serve over the pork chops.
1 tablespoon vegetable oil
1/2 cup apple juice
1 tablespoon lemon juice
1 teaspoon minced garlic
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon dried parsley
1 teaspoon celery seed (optional)
freshly ground black pepper to taste
2 pounds boneless pork chops
1/3 cup all-purpose flour
1/3 cup milk
Directions
1.Heat the oil in a large skillet over medium heat. Stir in apple juice and lemon juice. Mix in garlic, mustard, and honey. Season with parsley, celery seed, and pepper. Cook and stir until thoroughly blended.
2.Place pork chops in the skillet, coating them with the apple juice mixture. Cook 20 minutes, or to an internal temperature of 160 degrees F (70 degrees C). Remove chops from heat, and set aside.
3.In a small bowl, thoroughly mix the milk and flour. Stir into the skillet, blending with the remaining apple juice mixture. Simmer, stirring occasionally, until thickened. Serve over the pork chops.
Sweet 'n' Tangy Pork Chops
Ingredients
2 bone-in center-cut pork loin chops
1/8 teaspoon salt
Dash pepper
1/4 cup beer or beef broth
4 1/2 teaspoons ketchup
1 tablespoon brown sugar
Directions
1.Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with nonstick cooking spray, brown chops for 3 minutes on each side.
2.In a small bowl, combine the beer or broth, ketchup and brown sugar. Pour over pork; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until a meat thermometer reads 160 degrees F. Remove chops and keep warm. Simmer sauce until reduced to 1/2 cup, about 5 minutes. Serve with pork chops
2 bone-in center-cut pork loin chops
1/8 teaspoon salt
Dash pepper
1/4 cup beer or beef broth
4 1/2 teaspoons ketchup
1 tablespoon brown sugar
Directions
1.Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with nonstick cooking spray, brown chops for 3 minutes on each side.
2.In a small bowl, combine the beer or broth, ketchup and brown sugar. Pour over pork; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until a meat thermometer reads 160 degrees F. Remove chops and keep warm. Simmer sauce until reduced to 1/2 cup, about 5 minutes. Serve with pork chops
Sweet 'N' Sour Pork Chops
Ingredients
6 boneless pork loin chops
2 teaspoons canola oil
1/2 cup packed brown sugar
1/3 cup balsamic vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon molasses
1 teaspoon grated orange peel
2 teaspoons cornstarch
1 tablespoon water
2 large navel oranges, peeled and sectioned
4 cups hot cooked rice
Directions
1.In a large nonstick skillet, brown pork chops on both sides in oil. Remove and keep warm. In the same pan, combine the brown sugar, vinegar, soy sauce, molasses and orange peel until blended. Return meat to pan; cover and simmer for 15 minutes or until tender. Remove chops and keep warm.
2.Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Add orange segments; cook for 1 minute. Serve over pork and rice.
6 boneless pork loin chops
2 teaspoons canola oil
1/2 cup packed brown sugar
1/3 cup balsamic vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon molasses
1 teaspoon grated orange peel
2 teaspoons cornstarch
1 tablespoon water
2 large navel oranges, peeled and sectioned
4 cups hot cooked rice
Directions
1.In a large nonstick skillet, brown pork chops on both sides in oil. Remove and keep warm. In the same pan, combine the brown sugar, vinegar, soy sauce, molasses and orange peel until blended. Return meat to pan; cover and simmer for 15 minutes or until tender. Remove chops and keep warm.
2.Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Add orange segments; cook for 1 minute. Serve over pork and rice.
Sweet 'n' Sour Chops
Ingredients
2 tablespoons butter or margarine
1/2 cup packed brown sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups pineapple juice
1/2 cup cider vinegar
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon liquid smoke flavoring
1 cup lemon-lime soda
6 (1 inch thick) pork loin chops
Directions
1.In a saucepan over medium heat, combine butter, sugar, cornstarch and salt. Add pineapple juice, vinegar, soy sauce, Worcestershire and liquid smoke; mix well. Bring to a boil, stirring constantly. Cook for 2 minutes or until thickened. Pour the soda into a 13-in. x 9-in. x 2-in. glass baking dish. Add 1/2 cup of the sauce; mix well. Add chops and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining sauce. Remove chops, discarding marinade. Grill chops, covered, over hot coals for 10-15 minutes per side or until juices run clear or the internal temperature reaches 160 degrees F. Heat reserved sauce and serve over chops.
2 tablespoons butter or margarine
1/2 cup packed brown sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups pineapple juice
1/2 cup cider vinegar
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon liquid smoke flavoring
1 cup lemon-lime soda
6 (1 inch thick) pork loin chops
Directions
1.In a saucepan over medium heat, combine butter, sugar, cornstarch and salt. Add pineapple juice, vinegar, soy sauce, Worcestershire and liquid smoke; mix well. Bring to a boil, stirring constantly. Cook for 2 minutes or until thickened. Pour the soda into a 13-in. x 9-in. x 2-in. glass baking dish. Add 1/2 cup of the sauce; mix well. Add chops and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining sauce. Remove chops, discarding marinade. Grill chops, covered, over hot coals for 10-15 minutes per side or until juices run clear or the internal temperature reaches 160 degrees F. Heat reserved sauce and serve over chops.
Sweet Mustard Chops
Ingredients
1/2 cup mayonnaise
1/4 cup packed brown sugar
1/4 cup prepared mustard
2 teaspoons seasoned salt
1/3 cup red wine vinegar
4 (1 inch thick) pork chops
Directions
1.Combine mayonnaise, brown sugar, mustard and seasoned salt; mix well. Blend in vinegar. Pour into a large resealable plastic bag or shallow glass container; add pork. Seal bag or cover container; refrigerate overnight. Drain and discard marinade. Grill, covered, over medium coals, turning occasionally, for 20-25 minutes or until juices run clear.
1/2 cup mayonnaise
1/4 cup packed brown sugar
1/4 cup prepared mustard
2 teaspoons seasoned salt
1/3 cup red wine vinegar
4 (1 inch thick) pork chops
Directions
1.Combine mayonnaise, brown sugar, mustard and seasoned salt; mix well. Blend in vinegar. Pour into a large resealable plastic bag or shallow glass container; add pork. Seal bag or cover container; refrigerate overnight. Drain and discard marinade. Grill, covered, over medium coals, turning occasionally, for 20-25 minutes or until juices run clear.
Sweet Maple Pork Chops
Ingredients
1 egg, lightly beaten
1 quart heavy cream, divided
salt to taste
ground black pepper to taste
6 boneless pork chops
1/2 cup quick cooking oats
1 quart vegetable oil for frying
1 tablespoon butter
1 large onion, cut into 1 inch chunks
1 clove garlic, diced
3/4 cup maple syrup
6 ounces sliced fresh mushrooms
2 tablespoons chopped fresh basil leaves
Directions
1.Mix the egg, 3 cups heavy cream, salt, and pepper in a shallow bowl. Season the pork chops with salt and pepper, and dip in the cream mixture. Then dredge in the oats to coat. Repeat to coat chops completely.
2.Heat the oil in a skillet over medium-high heat. Use tongs to place the coated chops in the hot oil, and fry until browned on both sides. Remove from heat, and set aside.
3.Melt the butter in a skillet over medium heat (you may use the same skillet if the oil has been drained), and cook the pork chops, onion, and garlic until onion is tender. Pour in the maple syrup, and mix in mushrooms and basil. Season with salt and pepper. Cover, reduce heat to low, and cook 10 minutes, or until pork chops are done. Remove chops from skillet, reserving sauce.
4.Mix the remaining cream into the skillet with reserved sauce. Bring to a boil. Cook and stir until thickened. Serve over the pork chops.
1 egg, lightly beaten
1 quart heavy cream, divided
salt to taste
ground black pepper to taste
6 boneless pork chops
1/2 cup quick cooking oats
1 quart vegetable oil for frying
1 tablespoon butter
1 large onion, cut into 1 inch chunks
1 clove garlic, diced
3/4 cup maple syrup
6 ounces sliced fresh mushrooms
2 tablespoons chopped fresh basil leaves
Directions
1.Mix the egg, 3 cups heavy cream, salt, and pepper in a shallow bowl. Season the pork chops with salt and pepper, and dip in the cream mixture. Then dredge in the oats to coat. Repeat to coat chops completely.
2.Heat the oil in a skillet over medium-high heat. Use tongs to place the coated chops in the hot oil, and fry until browned on both sides. Remove from heat, and set aside.
3.Melt the butter in a skillet over medium heat (you may use the same skillet if the oil has been drained), and cook the pork chops, onion, and garlic until onion is tender. Pour in the maple syrup, and mix in mushrooms and basil. Season with salt and pepper. Cover, reduce heat to low, and cook 10 minutes, or until pork chops are done. Remove chops from skillet, reserving sauce.
4.Mix the remaining cream into the skillet with reserved sauce. Bring to a boil. Cook and stir until thickened. Serve over the pork chops.
Sweet Chops
Ingredients
4 pork chops
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
3 apples - peeled, cored and sliced
Directions
1.Heat a large skillet to medium high heat. Add pork chops and a little water; heat until simmering. Sprinkle with garlic powder, Worcestershire sauce and soy sauce. Heat and let all simmer until underside of chops are browned (about 5 to 7 minutes); turn chops over. Sprinkle with brown sugar and cook until other side is browned (about 5 to 7 minutes).
2.Remove chops from skillet and set aside. Add apples to skillet and cook in leftover liquids until they are soft and tender. Pour apples and juices over chops and serve.
4 pork chops
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
3 apples - peeled, cored and sliced
Directions
1.Heat a large skillet to medium high heat. Add pork chops and a little water; heat until simmering. Sprinkle with garlic powder, Worcestershire sauce and soy sauce. Heat and let all simmer until underside of chops are browned (about 5 to 7 minutes); turn chops over. Sprinkle with brown sugar and cook until other side is browned (about 5 to 7 minutes).
2.Remove chops from skillet and set aside. Add apples to skillet and cook in leftover liquids until they are soft and tender. Pour apples and juices over chops and serve.
Sweet and Sour Pork Chops
Ingredients
8 boneless pork loin chops, cut 1/4 inch thick
3 tablespoons chili sauce
3 tablespoons honey
2 tablespoons soy sauce
Directions
1.Place pork chops in a greased broiler pan. In a bowl, combine the chili sauce, honey and soy sauce. Pour over pork. Broil 4 in. from the heat for 5-7 minutes or until meat juices run clear.
8 boneless pork loin chops, cut 1/4 inch thick
3 tablespoons chili sauce
3 tablespoons honey
2 tablespoons soy sauce
Directions
1.Place pork chops in a greased broiler pan. In a bowl, combine the chili sauce, honey and soy sauce. Pour over pork. Broil 4 in. from the heat for 5-7 minutes or until meat juices run clear.
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