Any boneless pork chop recipes?

Wanted to try something different and new...any creative ideas out there? Gonna start cookin here shortly...Any boneless pork chop recipes?
Chops with Peppers and Onions


* 4 (about 4 ounces each) boneless pork loin chops, 1/2 inch thick, trimmed


* 1/2 teaspoon(s) salt


* 1/4 teaspoon(s) ground black pepper


* 2 teaspoon(s) olive oil


* 1 bunch(es) green onions, green tops cut diagonally into 3-inch pieces, white bottoms thinly sliced crosswise


* 2 medium red peppers, cut into 1 1/2-inch pieces


* 1 clove(s) garlic, crushed with garlic press


* 1/8 teaspoon(s) crushed red pepper


* 1/2 cup(s) chicken broth





Directions





Heat nonstick 12-inch skillet over medium-high heat until hot but not smoking. Add pork chops to skillet and sprinkle with salt and pepper. Cook chops about 8 minutes or until lightly browned on the outside and still slightly pink on the inside, turning chops over once (reduce heat to medium if chops are browning too quickly). Transfer chops to plate; keep warm.


To skillet, add oil and green-onion tops, and cook 4 minutes. With slotted spoon, transfer green-onion tops to small bowl. In same skillet, cook red peppers and green-onion bottoms 8 minutes, stirring occasionally. Add garlic and crushed red pepper, and cook 1 minute, stirring. Stir in broth and half of green-onion tops; heat through. Spoon pepper mixture onto platter; top with chops and remaining green-onion tops.





Any boneless pork chop recipes?






Stuffed Pork Chops





Ingredients





2 tablespoons olive or vegetable oil, divided


2 leeks, white part only, rinsed and chopped


1 McIntosh or Granny Smith apple, cored and diced


2 teaspoons dried oregano


1/2 teaspoon dried rosemary


Salt and pepper


1 1/2 cups unseasoned bread cubes (or cut up day-old bread)


1/2 cup reduced-sodium chicken broth or enough to moisten bread


4 (5-ounce) boneless pork chops, about 1-inch thick, trimmed of fat





Directions





Preheat oven to 400 degrees F.





Heat 1 tablespoon of oil in a large skillet over medium heat. Add leek and apple and saute 4 minutes, until tender and golden. Add oregano, rosemary, and salt and pepper, to taste, and stir to coat. Transfer mixture to a large bowl and add bread cubes and chicken broth. Mix well and set aside.





Using a sharp knife, slice pockets into chops by slicing horizontally into the side, and almost through to the other side. Season the outside with salt and pepper. Stuff chops with apple mixture, allowing stuffing to overflow out of pockets.





Heat remaining oil in a large skillet over medium-high heat. Add pork chops and sear on 1 side until browned, 3 to 4 minutes. Flip chops and transfer to oven to finish cooking for 8 to 10 minutes, or until cooked through.



This is my wife's favorite when I make it.





In a large cast iron frying pan (others work, cast iron works better).





Put the pan on to heat on medium high for 2-3 minutes.


put in a couple of small pats of butter.





Once melted, add the pork chops and quickly pan sear both sides to golden brown.





Remove from the pan and put on a clean plate.





In the same pan, put two more small pats of butter and one large onion cut into 1/4'; thick rounds.





Pan fry until carmalized.





Dump in a can of lima beans (butter beans). Make sure they have been drained, but save the liquid you drain off.





Cook, stirring constantly for about 2 minutes.





Turn on your oven to pre-heat to 350 degrees.





Dump a can of sweet corn into the frying pan with the onions and lima beans. (drained)





Add salt and pepper to taste and stir for about a minute. If the mixture is very dry add some of the lima bean liquid.





Now put the pork chops back on top of the mixture, and cover with a heavy lid.





Put in the oven for 15 minutes.





Remove and allow to rest (still covered for 5 minutes).





Uncover and enjoy.





James






* Exported from MasterCook *





Pork Cutlet and Pasta Parmesan





Recipe By :


Serving Size : 6 Preparation Time :0:00


Categories : Main Dishes Pork


Rag煤





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


Vegetable cooking spray


3/4 pound pork tenderloin -- * see notes


1/3 cup fine dry bread crumbs


3 tablespoons grated Parmesan cheese -- divided


1 egg -- lightly beaten


OR


egg substitute equivalent


3 cups rotini (8 oz.) -- uncooked


1 27 1/2-ounce jar Rag煤 Light Pasta Sauce 鈥?Tomato and Herb





Heat oven to 425 degrees F; spray baking pan with vegetable cooking spray. Slice meat into six equal pieces; turn on end. With meat tenderizer, pound to 1/4-inch thickness.





Stir together bread crumbs and 1 tablespoon Parmesan cheese. Dip meat in egg on both sides, then crumb mixture.





Place meat in baking pan; bake 10 minutes on each side, or until meat is done.





Meanwhile, cook pasta according to package directions; drain.





Heat pasta sauce; spoon three-fourths sauce over pasta. Top with pork cutlets; spoon remaining sauce over pork. Sprinkle with remaining cheese.





servings: 6 (each serving equals one cutlet plus about one cup pasta mixture)





Source:


';Rag煤';


S(Internet address):


';http://www.eat.com/index.html';


T(Baking Time):


';0:10';


- - - - - - - - - - - - - - - - - - -





Per Serving (excluding unknown items): 323 Calories; 4g Fat (12.7% calories from fat); 22g Protein; 47g Carbohydrate; 3g Dietary Fiber; 74mg Cholesterol; 543mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Fat.





NOTES : * Substitute 3/4-pound boneless pork chops, thinly sliced, omitting slicing step.





Nutr. Assoc. : 0 1169 20080 0 0 0 2130706543 4785 1508











* Exported from MasterCook *





Dijon Pork Chops





Recipe By :


Serving Size : 4 Preparation Time :0:00


Categories : Main Dish





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


4 lean boneless pork chops


1/2 cup dry bread crumbs


3 tablespoons dijon mustard


3 tablespoons lemon juice


vegetable oil cooking spray





Heat oven to 375 degrees. Trim all visible fat from pork chops. Spray a 13x9x2-inch pan with cooking spray.





Place bread crumbs in shallow dish. In another swallow dish, combine mustard and lemon juice; blend well. Dip both sides of each pork chop in mustard mixture, then in bread crumbs to coat.





Place chops in pan. Bake 30 to 40 minutes until pork is no longer pink, turning halfway through baking.





- - - - - - - - - - - - - - - - - - -





Per Serving (excluding unknown items): 340 Calories; 23g Fat (61.2% calories from fat); 21g Protein; 11g Carbohydrate; 1g Dietary Fiber; 75mg Cholesterol; 310mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Fruit; 3 Fat; 0 Other Carbohydrates.








Nutr. Assoc. : 909104 0 0 0 0











* Exported from MasterCook *





Pork Chops Proven莽ale





Recipe By :


Serving Size : 8 Preparation Time :0:00


Categories : Main Dishes Pork


Rag煤





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


8 boneless pork chops -- trimmed


1 tablespoon olive oil


3 cloves garlic -- minced


1 medium onion -- thinly sliced


1 medium red bell pepper -- diced


1 medium zucchini -- thinly sliced


1/4 cup white wine


1 28-ounce jar Rag煤 Chunky Gardenstyle Super Mushroom Pasta Sauce


Couscous -- prepared according to package directions





In a large skillet, thoroughly brown pork on both sides in olive oil; drain fat. Remove pork and set aside.





In the same skillet, saut茅 garlic, onion, red pepper and zucchini until vegetables are tender. Add wine and sauce; heat thoroughly. Return pork chops to skillet. Stir and spoon sauce over pork. Cover and simmer 30 minutes over low heat or until pork is thoroughly cooked. Serve over couscous.





Cuisine:


';Italian';


Source:


';Rag煤';


S(Internet address):


';http://www.eat.com/index.html';


- - - - - - - - - - - - - - - - - - -





Per Serving (excluding unknown items): 266 Calories; 16g Fat (57.9% calories from fat); 24g Protein; 3g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 61mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable;
Butterfly pork chops baked in cream of mushroom soup.