Does anybody got any good pork chop recipes?

Dip pork chops in ranch dressing that has been thinned with a little milk. Coat with breadcrumbs and place on cookie sheet sprayed with PAM. Bake in a preheated 350 degree oven for 20 minutes. For browning on both sides turn after 10 minutes.Does anybody got any good pork chop recipes?
Mustard Pork Chops








2 pork chops, about 1-pound total weight


2 teaspoons infused oil


1/2 cup hard cider


1 tablespoon grain mustard


1/2 cup heavy cream








bash the chops briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.


Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.





Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.





Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates


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Make an egg bath with eggs, hot sauce and mustard (your choice, yellow, spicy, dijon). Beat together well.





Have some seasoned flour handy. I buy mine already seasoned.





Dip the pork chops in the seasoned flour and dust off and then place in the egg bath. Back in the flour and in a pan with hot enough oil ready for the chops.





You will not taste the hot sauce and the mustard allows whatever you fry to fry up to a beautiful golden brown.





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brown on both sides in a skillet, add some hot water, about a cup, cover, and let steam for 10 minutes, or so, then stir in a can of cream of mushroom soup. Makes the chops very tender and flavorful. I sometimes add canned potatoes, too, as they cook in the skillet at the same timeDoes anybody got any good pork chop recipes?
PORK CHOP CASSEROLE





3/4 cup uncooked rice


4 pork chops (1 1/4 to 1 1/2 inch thick)


1 tomato (sliced)


1 green pepper (sliced in rings)


1 onion (sliced)


1 can (10 ounce) beef broth


1/2 cup water (if needed)


1 teaspoon Worcestershire sauce





Preheat oven to 375 degrees F. Place rice in a buttered casserole dish. Brown chops and arrange on top of rice. Place tomatoes, green pepper, and onion on top. Add beef broth and Worcestershire sauce. Cover and bake for 60 to 75 minutes. Test chops for tenderness. Add water if needed. This pork chop recipe will serve 4.
SWEET AND SOUR PORK CHOPS





3 lbs pork chops


4 onions, diced


1 can pineapple chunks


1/2 cup vinegar


1/2 cup brown sugar


4 tablespoons soy sauce


1/2 teaspoon freshly grated ginger


1/4 cup cornstarch


1 1/2 cups water


1 can water chestnuts


1 green bell pepper


salt and pepper, to taste





In a dutch oven or large skillet, brown the pork chops. Add onions, juice from the pineapple, vinegar, soy sauce, sugar, ginger, salt and pepper.


Cover pan and simmer for 1 hour or until pork chops are tender.





Set pork chops aside.





Combine cornstarch and water, then stir into pan; add water chestnuts, bell pepper, and chunks of pineapple. Bring to a boil and cook until sauce has thickened to desired consistency. Add pork chops and cook until heated through.





OR





BEST DEEP FRIED PORK CHOPS





package of center cut pork chops


cracker crumbs


Lawry's Seasoned salt


2 eggs


1 teaspoon vanilla


Crisco oil





Mix cracker crumbs and seasoned salt together. Beat egg together with vanilla. Dip each pork chop in egg then coat with the cracker crumbs. Deep fry in a iron skillet until brown. Not too high!


Cook slowly. Place on rack in oven for 20 minutes. Very easy to do





OR





APPLE CINNAMON PORK CHOPS





2-4 boneless pork chops (example: butterfly cut)


2 apples, peeled, sliced (Granny Smith are good)


1 can frozen apple juice concentrate


1 cup applesauce


cinnamon


nutmeg (optional)


salt and pepper


potatoes cut coarsely in chunks


1 heavy bottomed deep frying pan and lid





Cut the potatoes and set aside; peel and slice apples and set aside.


Heat the frying pan WITHOUT OIL (do not use oil in this recipe). Sprinkle salt, pepper, cinnamon and nutmeg on 1 side of the pork chops.





Place the seasoned side down on the hot pan and sear the meat for 1-2 minutes.





Meanwhile, season the side face up with salt, pepper, cinnamon, nutmeg. Flip the chops and sear the side you just seasoned for 1 minute.





Now add the can of apple juice and apple sauce, being sure to scrape loose the fried bits (fond) which is stuck to the pan - this adds extra flavor.





Add the apples and potatoes. Put the lid on.





Cook until apples and potatoes have become tender





OR





PINEAPPLE TERIYAKI PORK CHOPS





4 boneless pork chops


1/4 cup Kikkoman teriyaki marinade


1 tablespoon sugar


2 tablespoons pineapple juice





Combine teriyaki, sugar and pineapple juice in a large resealable bag. Mix well. Add pork chops. Put in refrigerator and let marinare for 4-6 hours, turning occasionally.


Remove chops from mixture; cook on hot grill for 7 minutes on each side or until chops are done.





OR





CUBAN PORK CHOPS (RODRIGUEZ STYLE)





8 4 oz. Center cut pork chops, sliced thin


4 Cloves garlic


1/4 tsp. Dried oregano


1/4 tsp. Ground cumin


1/2 c. Seville (sour) orange juice -or-


1/4 c. Sweet orange Juice combined with


1/8 c. Fresh lime and lemon juice


2 lg. Onions, thinly sliced


1/4 c. Pure spanish olive oil


1/2 c. Dry Sherry


Salt and freshly ground black pepper to taste





1. Season the chops with salt and pepper. In a mortar, crush the garlic, oregano, and cumin together into a paste. Rub the chops with the garlic paste, place in a nonreactive bowl, pour the orange juice over, and cover with the sliced onions. Cover and refrigerate 2 to 3 hours.


2. Remove the chops from the marinade, pat dry with paper towels, and reserve the marinade. In a large skillet, heat the oil over medium heat until fragrant, then brown the chops on both sides. Add the sherry and reserved marinade, including the onions, cover, and cook until the chops are tender, about 20 minutes.





Prep Time: 25 Min.





Marinate Time: 2-3 hrs.





Cooking Time: About 20 minutes





Yield: 4 Servings





OR





MARINATED BARBECUED PORK CHOPS





1 cup soy sauce


1 cup water


2tbl honey


1/2 tsp ginger


1/4 tsp garlic


1/3 cup chopped onion





Add all ingredients together. Add pork chops and refrigerate for 2 to 6 hours. Grill until done. Serve with rice.


This is one of my family's favorites!!





JM
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 TblsTp 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.





Caamel Apple Pork Chops





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.





Note: Can be done in crock pot.
These pork chops rock - Maple Chipotle Pork Chops on Gouda Grits





http://www.youvegotsupper.com/recipes/Ma鈥?/a>





Here's some instructions on how to make the Perfect Chops (you know, ones that aren't dry)





http://www.youvegotsupper.com/recipes/Th鈥?/a>
does anybody GOT?