Does any one have a good Pork CHop recipe?

I am looking for some good pork chop recpies.


Any one have any they would like to Share.Does any one have a good Pork CHop recipe?
SMOTHERED PORK CHOPS








2 tb Butter


2 tb Flour


1 1/2 c Rich beef broth


pn Sage leaves, crumbled


6 Thick loin pork chops


1 c Flour for dredging


Salt and pepper, to taste


1/2 c Lard


3 lg Onions, sliced


3 Cloves garlic, minced


1/4 c Celery, minced





We get recipes for Seoul food here but not many for soul food. A big lack, I think as I love the stuff. The following four recipes are from the California Culinary Academy over in the city and comprise a soul food dinner.





No matter where they're served, smothered meat dishes are extremely popular (and remarkably similar) throughout the South: chops heaped high with sauteed onions and a spicy brown gravy. This Mississippi/Louisiana recipe borrows several New Orleans Creole techniques.





1. In a small saucepan melt butter over medium-high heat, stir in the 2 tablespoons flour, and cook, stirring constantly with a wire whisk, until lightly browned. Stir in broth and sage, mix well, remove from heat, and set aside. This mixture will be the sauce.





2. Add salt and pepper to the 1 cup flour; dredge chops in the mixture. In a large, heavy skillet heat 1/4 cup of the lard over medium- high heat. Add chops and cook until they are browned. Move browned chops to a large, oven proof casserole with a cover. Preheat oven to 350F.





3. Melt the remaining lard in skillet over high heat. Add onions, garlic, and celery; lower heat to medium, and cook, stirring frequently to avoid burning, until onions are golden (about 8 to 10 minutes). Remove vegetables with a slotted spoon and place over chops in the casserole.





4. Pour off all lard from the skillet. Add reserved sauce, raise heat to high, bring to a boil, and cook for 1 minute, stirring vigorously and scraping the bottom of the skillet. Pour sauce over chops in casserole, cover, and bake for 30 minutes. Serve with mashed potatoes.





Serves 6.Does any one have a good Pork CHop recipe?
Pork Chop Dinner Recipe





This dish is easy to make and tastes soo yummy!





Ingredients


4 medium potatoes, peeled


2 large onions, sliced


4-6 medium thick pork chops


garlic powder to taste


salt and pepper to taste


milk





Directions


Preheat oven to 325`


Peel and thinly slice potatoes and onions


Place a layer of potatoes in the bottom of a 9x13 baking dish


Place a layer of onions on top of potatoes , sprinkle with garlic powder, salt, and pepper


Arrange pork chops on top, sprinkle with garlic powder, salt, and pepper


CAREFULLY pour milk into dish until it is about 1/2 inch deep


Cover with foil and seal edges around


Bake covered for 1 hour


Uncover and bake for about 15 min. more to brown pork chops
Easy Stuffed Pork Chops





1 very thick boneless chop per person


Stovetop Stuffing (make enough for each person)


Lawry's Marinade (I like Baja Chipolte, but Mesquite or Hickory are good too)





Prepare stuffing mix per package instructions. Cut a ';pocket'; into the side of each pork chop and stuff with stuffing mix (Reserve extra to put under the chops when you serve them). Cover with some Lawry's marinade; cover with foil and bake at 350-375 about 35-45 min. Uncover and bake another 10-15 min....





For a change, you can also stuff the chops with 1 (10 oz.) package of frozen chopped spinach (thawed %26amp; drained), mixed with an egg and 1 container of feta cheese. Use Greek salad dressing or Balsamic Vignarette dressing on top of the chops.....
POLYNESIAN PORK CHOPS


Prep/Cook Time: 20 minutes


4 boneless pork chops


1 tsp. garlic powder


1 tbsp. vegetable oil ( i use extra virgin olive oil)


1 small or medium onion, chopped


1 can Campbell's Golden Mushroom Soup


1 can (8oz) pineapple chunks


1/4 c. water


3 tsp. soy sauce


1 tbsp. honey


2 cups cooked instant rice (0ptional)


Sliced green onions


Season chops with garlic. Heat oil in skillet. Add chops and cook until browned. Add onion. Add soup, pineapple with juice, water, soy sauce and honey. Heat to a boil. Cook over low heat 10 minutes or until done. Serve with rice and garnish with green onions.





SAVORY HERB WITH GARLIC BAKED PORK CHOPS


1 envelope Lipton Recipe Secrets- Savory Herb with Garlic Soup Mix*


1/3 cup plain dry bread crumbs


4 pork chops, 1 inch thick


1 egg, well beaten


Preheat oven to 400'. In small bowl, combine soup mix and bread crumbs. Dip chops in egg, then bread crumb mixture until evenly coated. Arrange chops on baking sheet. Bake uncovered 20 minutes or until done, turning once.


* Also terrific with Lipton Recipe Secrets-Golden Onion Soup Mix or Lipton Recipe Secrets Onion Soup Mix
4 Pork Chops


2 cups crushed Ritz crackers


1 egg beaten


Cast iron skillet





Preheat oven to 375 and warm 2 TBS oil in cast iron skillet. Dip chops in egg then coat with crackers. Arrange the chops in the pan and cook each side for about 2 minutes. Put the skillet in the oven for about 30 minutes to finish off.


Easy and delicious! I also do this with chicken (boneless and on the bone).
when i was in college my roommates and I were poor(like every other student) I was the only cook in the house. So I learned to improvise.


I like a good thick chop. make a pocket and stuff it with bread stuffing, or my favorite cheese, peppers,and/or onions. It is also good wrapped in bacon
I like to keep it simple. Grill the chops and baste them a couple of minutes before they are done with your favourite barbecue sauce. Make sure you don't baste them too early, the sugars in the sauce will burn and cause a burnt flavour.
Try these...





Dora's Jerk Pork Chops:


http://www.foodnetwork.com/food/recipes/鈥?/a>
grill both sides until just about done mix English mustard and a good strong cheese spread on top and grill until it bubbles sit down and enjoy you lucky person .
Stuffed Pork Chops with Kielbasa and Sauerkraut Recipe





Ingredients


Stuffing


1 cup finely chopped onion


1 garlic clove, minced


2 Tbsp minced fresh sage or 2 teaspoons crumbled dried


2 Tbsp unsalted butter


3 Tbsp dry bread crumbs





Pork chops, Kielbasa, and Sauerkraut


4 1-inch thick rib pork chops (about 1/2 pound each)


1 Tbsp grapeseed oil or canola oil


1/2 pound kielbasa, cut diagonally into 3/4-inch-thick slices


1 large onion, sliced


1 1/2 to 2 pounds sauerkraut, drained, rinsed well, and drained again


Salt and pepper


3/4 cup dry white wine


1/2 cup chicken broth


1 bay leaf


2 Tbsp thinly shredded fresh sage leaves or 2 teaspoons crumbled dried


1 Tbsp cornstarch dissolved in 2 Tbsp cold water


1 Tbsp minced fresh parsley





Method


1 Make the stuffing. In a heavy skillet cook the onion, the garlic, and the sage in the butter over low heat, stirring, until the onion is softened. Remove the skillet from the heat, and stir in the bread crumbs and salt and pepper to taste. Set aside.





2 With a paring knife, make a 3/4-inch long horizontal incision along the fat side of each chop and cut a deep wide pocket in the chop by moving the knife back and forth carefully through the incision. Fill the chops with the stuffing. Pat the chops dry.





3 In a large dutch oven, heat the oil over medium high heat. Brown the chops on both sides, removing the chops from the pan to a plate when done.





4 Add the kielbasa slices to the pan, browning them slightly on both sides, removing to another plate when done.





5 Pour off all but 1 Tbsp of fat. In the remaining fat cook the onion over medium heat, until softened. Add half of the sauerkraut, spreading it to form a layer on the bottom on the pan. Cover the sauerkraut with the pork chops. Sprinkle on salt and pepper. Add the kielbasa. Spread the remaining sauerkraut over the chops and kielbasa. Add the wine, broth and bay leaf.





6 Bring the liquid to a simmer and simmer the mixture, covered for 1 1/2 hours, or until the chops are tender. Discard the bay leaf. Transfer the chops and the kielbasa to a plate; cover with foil and keep warm.





7 Add the sage to the sauerkraut mixture, bring mixture to a simmer. Add the cornstarch mixture to the sauerkraut. Stir, and simmer for 2 minutes. Spoon sauerkraut on to a large serving plate. Place the chops and kielbasa on top of the sauerkraut, sprinkle with fresh parsley.





Serves 4.








Pork Chop and Rice Casserole





1 C. cooked rice


4 or 5 pork chops (browned)


录 C. diced green peppers


录 C. chopped onion


1 can (10-1/2 oz.) cream of chicken soup


1-1/2 C. water





Place rice in buttered baking dish. Add green peppers and onions,


salt and pepper to taste. Mix soup and 1-1/2 cup water. Pour into pan


in which chops were browned and simmer like gravy. Pour gravy over Advertisement:





chops arranged over top of the rice and bake for 1 hour at 325


degrees.





Heathers Skillet Pork Chops





4 pork chops (1 inch thick)


1 Tblsp. Oil


1 medium onion, chopped


1 C chicken broth


3 Tblsp. Grape jelly


录 tsp. ground ginger


4 陆 tsp. cornstarch


3 Tblsp. Cold water





In a skillet over medium heat, brown pork chops in oil, drain. Add onion, cook until tender. In a bowl mix together chicken broth, grape jelly, ground ginger. Mix together cornstarch and water in a separate bowl. Add cornstarch mixture to chicken broth mixture. Add to skillet, bring to a boil, cook and stir for 2 minutes or until cooked through. Serve over rice. Serves 4.





Recipe Favorites: Milk-Braised Pork Chops





(Updated, January 2008) I was inspired to make this recipe in late 2006 when I received a review copy of The Good Home Cookbook via Cooking with Amy. It turned out to be a good all-purpose cookbook, and this was a simple recipe with fairly ordinary ingredients that most people would have on hand, and it produced delicious pork chops with a very tasty milk gravy.











I don't cook a lot of pork because my stepmother doesn't eat pork, and when I cook meat I'm often making extra for her and my dad. But I do love the flavor of pork and when I noticed there are no pork recipes in my Recipe Favorites category, I chose this recipe which is definitely a favorite. Keep reading for step-by-step directions for how to make this, and pork chop ideas from other bloggers after the recipe.








Thick pork chops are pounded slightly, dredged in seasoned 100% whole wheat flour, and then browned well in a tiny bit of butter and oil.











A small amount of low-fat or fat-free milk is mixed with the flour, then poured over the pork chops and it simmers for 30 minutes. More milk is added and it simmers 30 minutes more.








The finished pork chops are moist and tender served with the thickened gravy. Rice would make a great side dish.








Milk-Braised Pork Chops


(Makes 4 servings, recipe slightly adapted from The Good Home Cookbook)





4 boneless pork loin chops, about 1 inch thick


2 T flour or 100% whole wheat pastry flour (use whole wheat flour for South Beach)


1/2 tsp. salt (or less if using Pork Chop Seasoning)


fresh ground black pepper to taste


1/2 tsp. Penzeys Pork Chop Seasoning (optional, but recommended, see note for ingredients)


1 1/2 cups milk (I used 1% milk, but you could use skim)


2 tsp. butter


2 tsp. vegetable oil








Trim all fat from pork chops. Use meat mallet or something heavy to pound pork chops slightly until they are an even thickness and about 3/4 inch thick.





Combine flour, salt, pepper, and pork chop seasoning in shallow bowl. One at a time, lightly dredge pork chops in the mixture, shaking off any extra. Wisk 1/2 cup milk into the flour left in the bowl.





Heat oil and melt butter in heavy frying pan big enough to hold all the pork chops. Add pork and brown well, about 3 minutes per side. Pour out most of the pan drippings, add 1/2 cup milk mixed with flour, reduce heat to low and simmer covered 30 minutes, stirring a few times.





Turn pork chops over, and add the remaining one cup milk, wisking to combine if needed. Cover and cook for 30 minutes more, again, stirring a few times.





Uncover skillet and if there is a lot of liquid, cook a few minutes more until reduced to about 1/4 cup. (This will depend on how tightly your pan lid fits.) Serve hot, spooning the milk gravy over the pork.





Note: Penzey's Pork Chop Seasoning has salt, hickory smoke, garlic, onion, white pepper, and ginger. Use any of those spice you have in very small amounts.





South Beach Suggestions:


Lean pork chops good for the South Beach Diet, but this recipe would be for phase 2 or 3 due to the flour. Be sure to use 100% whole wheat flour and low fat or skim milk if you're doing South Beach. I personally wouldn't stress about the small amount of butter in this recipe which does add a lot of flavor, but olive oil would work well and would make it even more South Beach friendly.





More Delicious Pork Chops from Kalyn's Kitchen:


Pork Chops with Balsamic Glaze


Grilled Ginger Soy Pork Chops


Grilled Pork Chops with Lemon, Garlic, and Sage





Yummy Pork Chops from Other Bloggers:


(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)


Perfection in Pan-Seared Pork Chops from Meathenge


Pork Chops with Country Gravy from Laura Rebecca's Kitchen


Pork Chops with Sweet Curried Onions from Blue Kitchen


Pork Chops with Beer and Thyme from Thyme for Cooking


Braised Pork Chops with Cabbage from French Kitchen in America


Puerto Rican Pork Chops from The Paupered Chef


Stuffed Pork Chops with Kielbasa and Sauerkraut from Simply Recipes


Pork Chops with Mushroom Sauce from A Fridge Full of Food


Curried Pork Chops from Closet Cooking


Pork Chops with Apple Cider Sauce from Tasting Spoons