Any good pork chop recipes?

Good morning, does anybody have a yummy pork chop recipe? I bought a whole bunch because it is cheaper to buy in bulk lol. Well, I only use soy sauce or teriyaki and throw in some veggies, but I would like to try something new. Thanks in advance!Any good pork chop recipes?
Chinese Pork Chops





1/2 cup soy sauce


1/4 cup brown sugar


2 tablespoons lemon juice


1 tablespoon vegetable oil


1/2 teaspoon ground ginger


1/8 teaspoon garlic powder


6 boneless pork chops





DIRECTIONS


In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours.


Preheat the grill for high heat.


Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.

















Fennel Pork Chops





4 pork chops


2 tablespoons garlic salt


1 tablespoon fennel seed


1 cup white wine





DIRECTIONS


Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops.


Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and place fennel seeds on top of the pork chops. 10 to 15 fennel seeds per pork chop will probably do. Let the underside of the pork chop brown then turn over. Once both sides are browned flip again.


Pour the wine into frying pan; cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will burn. You may have to add a little more wine to the pan.




















Apricot Chops





1 tablespoon olive oil


4 (1 inch thick) bone-in pork chops


salt and pepper to taste


1 cup apricot jam


1 cup Catalina salad dressing


1 (1 ounce) package dry onion soup mix


1 garlic clove, crushed





DIRECTIONS


Preheat oven to 400 degrees F (200 degrees C).


Heat oil in frying pan over medium-high heat. Season pork chops with salt and pepper; cook 2 to 3 minutes per side until well-browned.


Stir jam, salad dressing, onion soup mix, and garlic together in a bowl until well-blended. Place chops in a 9x13 inch baking pan lined with foil, and cover with apricot mixture.


Bake in preheated oven approximately 40 minutes, until internal temperature has reached 160 degrees F (70 degrees C), or pork is no longer pink in the center.Any good pork chop recipes?
Treasure Chest Pork Chops





录 cup butter


1 cup corn flake crumbs


3 Tbls. Parmesan cheese


陆 tsp salt


1/8 tsp pepper


1 egg beaten


2 Tblsp milk


6 pork chops





Melt butter in 13x9x2 baking pan. In shallow bowl or pie plate combine crumbs, cheese, salt and pepper. In another shallow bowl blend together egg and milk. Coat pork chops with crumb mixture, dip in egg mixture and again in crumbs, place in baking pan. Bake in 350% oven. Bake 45 minutes then turn chops over and bake another 45 minutes.
Ok, this recipe is really easy. I was bored one day so I tried it and it tastes absolutely delicious.


INGREDIENTS:


4 Pork Chops (Thawed)


Mustard


1 to 2 Cubes Chicken Bullion


PREPARATION:


Cover the pork chops with the mustard and brown. Add chicken bullion and water. Simmer for 10 to 15 minutes.
fry them in a skillet till browned. Remove them and add to the skillet a sliced onion, green pepper and a few cloves of garlic. Saute till tender. Add a can or two of tomato sauce and heat. Add the pork chops back in the skillet with the sauce and cook low till chops are tender. To serve pour over cooked rice.
i buy thin cut pork chops (but this would work with thick too).





heat olive oil in skillet (about 1 inch of oil). salt %26amp; pepper the chops on both sides. dip chops in beaten egg, then coat with panko (japenese-style) breadcrumbs. fry in pan until brown on one side, then flip to brown other side. cooking time depends on size of chops. i'd say anywhere between 4-7 minutes per side. drain on paper towel if desired.
Herbed Pork Chops in Mushroom Sauce --











INGREDIENTS


1/2 teaspoon garlic powder


1/2 teaspoon paprika


1/4 teaspoon dried basil leaves or dried thyme leaves


4 boneless pork chops, 3/4-inch thick


1 tablespoon vegetable oil


1 medium onion, sliced


1 (10.75 ounce) can Campbell's庐 Condensed Cream of Mushroom Soup


1/4 cup milk


Hot cooked rice











DIRECTIONS


Mix garlic powder, paprika and basil. Coat chops with garlic powder mixture.


Heat oil in skillet. Cook chops 10 minutes or until browned.


Add onion and cook until tender.


Add soup and milk. Heat to a boil. Cover and cook over low heat 10 minutes or until chops are done. Serve with rice.








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Caramel Apple Pork Chops --











INGREDIENTS


4 (3/4 inch) thick pork chops


1 teaspoon vegetable oil


2 tablespoons brown sugar


salt and pepper to taste


1/8 teaspoon ground cinnamon


1/8 teaspoon ground nutmeg


2 tablespoons unsalted butter


2 tart apples - peeled, cored and sliced


3 tablespoons pecans (optional)











DIRECTIONS


Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.


Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.


In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.


Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.








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Oven-Fried Pork Chops --











INGREDIENTS


4 pork chops, trimmed


2 tablespoons butter, melted


1 egg, beaten


2 tablespoons milk


1/4 teaspoon black pepper


1 cup herb-seasoned dry bread stuffing mix











DIRECTIONS


Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9x13 inch baking pan.


Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan.


Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.








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Mom's Best Pork Chops --











INGREDIENTS


2 eggs


1/2 teaspoon garlic powder


1/2 teaspoon onion powder


3 (4 ounce) packets saltine crackers, crushed


3 tablespoons vegetable oil


6 thin cut pork chops








DIRECTIONS


Preheat the oven to 375 degrees F (190 degrees C).


In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.


Bake for 45 minutes in the preheated oven, turning once. Serve immediately