Do you have any good pork chop recipes?

I am trying to find new recipes. My husband was sick a few weeks ago and now he doesn't seem to care much for the food we usually eat. By the way I have very picky eaters but all recipes are welcome. Thanks!!Do you have any good pork chop recipes?
Braised Pork Chops and Cabbage with Brown Sugar Mustard Sauce





Serves 4





Set oven to 350 Degrees





4 Double-cut bone-in pork chops


Olive oil





Brine:


4 cups water


1/2 cup brown sugar


1/2 cup salt


1 cup apple cider


3/4 teaspoon black peppercorns


1 teaspoon dried thyme


Ice cubes (heaping 4 cups)


1/2 head red cabbage, thinly sliced


1/2 large yellow onion, thinly sliced


3/4 cup apple cider


1/2 cup chicken stock, homemade or canned


1/4 - 1/2 tsp. dried thyme


Salt and pepper to taste





In a 3 quart saucepan, combine water, salt, brown sugar and peppercorns. Heat, stirring constantly only until the salt and sugar is dissolved. Take off the burner and stir in the ice cubes. Add apple cider and thyme.





Place pork chops in a 9 x 13 or larger glass dish. Slowly, pour the cooled brine over the chops making sure they are completely covered by the liquid . Cover with plastic wrap and refrigerate two hours.





Remove chops from brine and pat dry with paper towels. Put 2-3 tablespoons olive oil in heavy skillet, over medium high heat and brown approximately 3-4 minutes per side. (If pan is too small for 4 chops, brown 2 at a time.) Remove to shallow baking sheet and roast in oven at 350 degrees for 30 minutes or until thermometer reaches 140-145 degrees, internal temperature.





Meanwhile, while the pork chops are in the oven, melt 2 tablespoons butter over medium heat in the same skillet that the chops were cooked in. Add cabbage and onions and saute 2-3 minutes. Add cider, stock and thyme. Bring to a boil, cover and reduce heat to a medium simmer, stirring occasionally for 12 minutes. Remove cover and cook until almost all the liquid is gone.





Brown Sugar Mustard Sauce:


1/4 cup regular or low-fat sour cream


1/4 cup country style Dijon mustard


2 tablespoons brown sugar





Stir all ingredients together until smooth. Serve over pork chops. Refrigerate leftovers.Do you have any good pork chop recipes?
Italian Breaded Pork Chops





3 eggs, lightly beaten


3 tablespoons milk


1 1/2 cups Italian seasoned bread crumbs


1/2 cup grated Parmesan cheese


2 tablespoons dried parsley


2 tablespoons olive oil


4 cloves garlic, peeled and chopped


4 pork chops




















DIRECTIONS


Preheat oven to 325 degrees F (165 degrees C).


In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.


Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.


Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.


Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees
this is very easy and surprisingly good. must be made with the peas!





2 lbs Pork chops, mixed, thin cut with bones


1 can Campbell鈥檚 tomato soup


1 can Peas with liquid (do NOT substitute)


2 or more Onions cut into large pieces


Salt and Pepper


1. Place pork chops in large baking dish


2. Pour soup and peas with liquid over chops


3. Add onions, salt and pepper


4. Cover tightly and bake at 350 degrees for 1 hour 15 mins or until chops are well cooked and falling apart


5. Serve with mashed potatoes
I made these pork chops a few weeks ago and they were demolished (and I have picky eaters too!)





Mix honey and soy sauce together until it is a syrupy consistency. Marinade pork chops for as long as desired. Bake at 350 until done. They were delicious! I served them with parmesan potato wedges and asparagus.
Mushroom-Stuffed Pork Burgers


Recipe provided by: Recipe America





3/4 cup thinly sliced fresh mushrooms 1/4 cup thinly sliced green onion 1 clove garlic


minced 2 teaspoons butter or margarine 1 1/2 pounds lean ground pork 1 teaspoon Dijon-style mustard 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper





Directions:


In skillet, saute mushrooms, onion and garlic in butter until tender, about 2 minutes; set aside.





Combine ground pork, mustard, Worcestershire sauce, salt and pepper; mix well.





Shape into 12 patties, about 4 inches in diameter.





Spoon mushrooms mixture onto center of 6 patties.





Spread to within 1/2 inch of edge.





Top with the remaining 6 patties; seal edges.





Place patties on grill about 6 inches over medium coals.





Grill 10-15 minutes, turning once. Serve on buns, if desired.
I brown the pork chops on both sides, then reduce the heat.


I add chopped onion, green pepper, %26amp; a can of baked beans.


You could also use mushroom soup or tomato sauce.


Then serve with either boiled rice or noodles.
The best pork chops are those pan fried after being salted. Saute onions and green peppers to top with sliced tomatoes as a side.
I have tried this one and it is excellent. Worth the extra time!





Honey Brined Pork Chops with Creole Mustard Reduction Sauce


Recipe courtesy Emeril Lagasse, 2003


Prep Time: 15 min Inactive Prep Time: 4 hr 0 min Cook Time: 1 hr 0





4 servings





Ingredients


4 bone-in pork chops, about 12 ounces each


1 gallon warm water


3/4 pound kosher salt, about 1 3/4 cups


1 1/2 cups honey


2 tablespoons chopped fresh thyme


2 tablespoons freshly ground black pepper


1 tablespoon ground cloves


Creole Mustard Reduction Sauce, recipe follows


Directions


Preheat the oven to 350 degrees F.








Heat the water, salt, and honey in a stockpot. Stir to dissolve the honey and salt. Remove from the heat. Add the thyme, pepper, and cloves, and refrigerate until well chilled, about 2 hours. Once cool, submerge the pork chops in the brining liquid. Marinate for 2 hours, refrigerated.








Remove from the refrigerator and pat the chops dry with paper towels.








Heat a large, heavy, non-stick grill pan or non-stick skillet over medium-high heat. Add the chops in batches, as necessary, and sear on each side, about 1 minute per side. Transfer to a roasting pan or baking sheet and roast until cooked through, about 18 minutes.








Serve with Creole Mustard Reduction Sauce.





Creole Mustard Reduction Sauce:





1 tablespoon olive oil





1 tablespoon minced shallots





1/2 teaspoon chopped garlic





1 cup dry red wine





2 cups chicken stock





1/4 cup Creole mustard or other spicy, whole-grain mustard








Heat the oil a medium pot over medium-high heat. Add the shallots and garlic, and cook, stirring, until fragrant, 1 minute. Add the wine. Stir and bring to a boil. Reduce the heat to medium-low and simmer until reduced to a thick glaze, 18 to 20 minutes. Add the chicken stock and Creole mustard, stir well, and bring to a simmer. Simmer for 10 minutes to allow the flavors to blend. Remove from the heat and cover to keep warm until ready to serve.





Yield: 2 cups





Printed from FoodNetwork.com on Mon Mar 9 2009





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Baked Pork Chops --











INGREDIENTS


6 pork chops


1 teaspoon garlic powder


1 teaspoon seasoning salt


2 egg, beaten


1/4 cup all-purpose flour


2 cups Italian-style seasoned bread crumbs


4 tablespoons olive oil


1 (10.75 ounce) can condensed cream of mushroom soup


1/2 cup milk


1/3 cup white wine














DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.


Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.


Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.








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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


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.


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.


In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.


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).








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Grilled Brown Sugar Pork Chops --











INGREDIENTS


1/2 cup brown sugar, firmly packed


1/2 cup apple juice


4 tablespoons vegetable oil


1 tablespoon soy sauce


1/2 teaspoon ground ginger


salt and pepper to taste


2 teaspoons cornstarch


1/2 cup water


6 boneless pork chops














DIRECTIONS


Preheat an outdoor grill for high heat.


In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.


Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.
Pork chops and wild rice





1 box Uncle Ben's wild rice


4 pork chops (about 2 pounds)


1 can cream of mushroom (or chicken, or onion, or what you have)


1 can water





season the pork chops.


mix one box of wild rice, and 1 can cream soup and 1 can water.


put in a 2 qt dush, top with porkchops.


Bake 350 for about an hour.