Does anyone have any good pork chop recipe's that I can use for breakfast tomorrow?

I have been craving some so I want to make em since I'm off tomorrow. I'll probably just have some eggs, biscuits, and gravy to go along w/ it but I would like a good pork chop recipe. Can anyone help?Does anyone have any good pork chop recipe's that I can use for breakfast tomorrow?
I've only tried the second one, but I don't know if you have all the ingredients for it. It was really easy to make, and I've never had a problem enjoying any of Elise's recipes. Good luck!





http://www.elise.com/recipes/archives/00鈥?/a>





http://www.elise.com/recipes/archives/00鈥?/a>Does anyone have any good pork chop recipe's that I can use for breakfast tomorrow?
I used to just bake them with garlic powder and then slap a slice on cheese on just before serving. It may have been trailer chow, but it was good! Gonna have to pick up some chops now!
don't add all that stuff man simple salt and pepper and fry it on the stove top.


make sure you get the thin ones.
try making a honey and mustard marinade or sauce to go with them.
2-4 pork chops


1/2 cup of red currant jelly (or plum sauce/jelly or black currant jelly)


2 tablespoons of Dijon mustard


Method


1 Heat stick-free pan to medium high heat. Sprinkle salt and pepper on both sides of pork chops. Put pork chops in pan, browning both sides, about a minute each side.





2 Mix the red currant jelly with the mustard and dollop onto the pork chops. Cover the pan. Reduce heat to low. Cook for 20 minutes or until the pork is cooked through. Use juice in pan as gravy.


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1 Tablespoon oil


2 Tablespoons Soy sauce


2 Tablespoons sugar


4 Pork chops 1'; thick


1 Tablespoon cider vinegar


1 can chicken broth


1/2 cup apple juice or cider


2 Tablespoons cornstarch


1 Tablespoon ground ginger


1 large apple peeled, cored, and chopped


sliced green onion (scallions)





Instructions:


In a 10'; skillet heat oil and brown the chops, stir in chicken broth, soy sauce, and vinegar, bring to a boil, reduce heat to low, cover and simmer for 20 minutes. In a small bowl combine apple juice, brown sugar, cornstarch, and ginger. Stir until smooth.





Remove chops from skillet. Increase heat to medium, stir in the cornstarch mixture, and stir until thickened. Add chops, chopped apple, and green onions. Heat through. Serve over rice.


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Pork chops are perfect any night of the week whether you grill, pan fry, broil or bake them. Just add your favorite sides and you've got a meal your whole family will love! Pork chops cook quickly so they are ideal for last minute menus and well suited for large gatherings. Try pork chops for breakfast or brunch, with a side of eggs and your favorite potato dish. Once cooked boneless pork chops can easily be cubed for use in salads, soups and other gourmet dishes.





Pork chops are generally a nice lean cut of pork. Pork chops from the loin, is preferable and is cut with either the bone left on, similar to a t-bone steak, or boneless. Both cuts offer one of the leanest cuts of white meat available, and one of the leanest cuts of meat overall. Pork chops come in thicknesses from 陆'; up to 1 陆';, choose a thickness depending on how you intend to prepare the chop. Rib and center cut chops are the most tender of the various types of pork chops. For your pork chops to remain tender, it is usually better to leave them on the bone. Although boneless chops are leaner the bone helps to keep the meat moist and flavorful.





When grilling pork chops use the direct heat method. Place chops on the grill directly over the coals. Grill pork chops 陆 -1'; thick 8-10 minutes total. For chops 1-1 陆'; grill 12 to 16 minutes. Broil chops approximately 4'; from the heat. Saute pork chops in a small amount of oil over high heat in a non-stick pan, approximately 4 minutes on each side.