Does anyone have any simple pork chop recipes?

I have limited resources for cooking, so I need something easy and *simple* (preferably completely pan-fried). I only have garlic powder, salt, pepper, soy sauce, and some other random Asian ingredients to work with (no herbs). I do NOT have flour, panko crumbs, or anything of a baking nature because I don't really bake.Does anyone have any simple pork chop recipes?
Simply salt-n-pepper your pork chops, sprinkle some garlic powder and pan-sear on each side til golden. Honestly, pork is so flavorful, this is truly all you need.Does anyone have any simple pork chop recipes?
You can pan-fry the chops whole, or cut strips off the bone. Fry this, when they're half-cooked, add a bag of stir-fry (defrosted). There are great stir-fries to choose from. You can't go wrong. It's up to you how you like to season the pan. Add anything you like--mustard, Mongolian hot oil, etc. Be sure to include garlic--it's good for you.
I dont have any simple pork chop recipes, but I love your avatar. I would love to be able to email you.
any italian salad dressing.... or some olive oil... just mix all your spices together and just coat the pork chops... perhaps even some BQ sauce.
**********SKILLET FRIED BARBECUE PORK CHOPS


Salt and pepper chops, put in fry pan on medium heat, brown on each side while basting with Italian Salad Oil, cover and cook on low heat for approximately 20 to 25 minutes. Within the last 10 minutes baste heavily on both sides with your favorite barbecue sauce.





**********HOMESTYLE SKILLET PORK CHOPS


4 thick pork chops


4 thick slices onion


1 (16 oz.) can pork and beans


2 tbsp. ketchup


1 tbsp. brown sugar


1 tsp. mustard


Brown chops in skillet. Drain off fat. Season with salt and pepper. Top with onions. Cover - cook over low heat 30 minutes. Add remaining ingredients. Cook uncovered 15 minutes.





**********PORK CHOP POTATO SUPPER IN A SKILLET


2 med.-size onions


4 med.-size potatoes


1/4 c. butter


1/4 c. oil


4 pork chops


1 (8 oz.) carton sour cream


3/4 c. milk


1 (10 3/4 oz.) can cream of mushroom soup


Salt


Pepper


2 c. frozen peas


Peel and thinly slice onions. Scrub and thinly slice the potatoes. Preheat electric skillet to medium-high temperature. Melt butter with oil and brown chops for 5 minutes on each side. Remove chops and lower temperature to medium heat and brown potatoes and onions.


In a bowl, mix sour cream, milk, soup, salt and pepper to taste. Lower temperature on skillet to simmer. Place chops in skillet with potatoes and onions and pour sauce mixture over chops. Simmer, covered, for 30 to 40 minutes until chops are tender, turning chops and stirring at least once during cooking time. Pour peas on top of chops. Increase heat to 260 degrees, cover and continue cooking for 10 minutes. Yield: 6 servings.
Also, when you take your chops out of the pan, you can make a pan sauce. Pour about 1/2 cup chicken broth or white wine into the pan, and turn the heat to nearly high. Stir, scraping the brown bits off the pan's bottom. Reduce this down by 1/2. Remove pan from heat, and add 1-3 tablespoons butter, and parsley if you have it. Stir til butter melts, and pour over chops and serve.





This makes a small amount of sauce; you don't need much.
I have a son who is 5 and he loves this recipe. I make this often!





Creamy Ranch Pork Chops





Campbell's Kitchen


Prep/Cook Time: 20 minutes


Serves: 4





Ingredients:


1 tbsp. vegetable oil


4 boneless pork chops, 3/4'; thick


1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup


1/2 soup can milk


Half of 1 pkg. (1 oz.) ranch salad dressing mix


Paprika





Directions:





HEAT oil in skillet. Add chops and cook until browned.





ADD soup, milk and 1/2 pkg. salad dressing mix. Heat to a boil. Cover and cook over low heat 10 min. or until done. Sprinkle with paprika.





I used Hidden Valley Ranch mix. I omitted the paprika because my son doesn't like it.





Super easy and it tastes great. Works with thinner chops too!
It sounds like you have the makings for a good dish. Just pan fry with dry seasonings on and cover with soy sauce, add water and simmer til tender.
INGREDIENTS


1/2 cup soy sauce


1 cup teriyaki sauce


2 1/2 cups water


4 pork chops


DIRECTIONS


';Pork chops slow simmered in soy and teriyaki sauce that melt in your mouth.';


Melt In Your Mouth Pork Chops


In a large bowl combine soy sauce, teriyaki sauce and water.


In a large skillet on medium heat, brown both sides of the pork chops in a small amount of oil. Pour liquid mixture over chops. Add more water if needed. Chops should be covered completely in liquid.


Bring to a boil. Lower temperature and simmer for an hour and twenty minutes, turning chops over half way through.





Black Forest Braised Pork Chops Serves: 4


Total Time: 25 Minutes








What you need:


2 tablespoons Market Pantry鈩?Butter


1 (20 ounce) package boneless pork chops center cut


1 (8 ounce) package sliced fresh mushrooms


1/2 cup Fresh Cuts鈩?Chopped Onion


1 clove garlic, chopped


1/2 teaspoon salt


2 tablespoons flour


1 cup beer


2 tablespoons chopped fresh parsley








What you do:


1 Melt butter in a large skillet over medium high heat. Brown both sides of pork chops in butter. Remove chops.


2 Add mushrooms, onion, garlic and salt to pan. Cook, stirring occasionally for 2 to 3 minutes or until onion has softened. Stir in flour until well mixed. Stir beer into vegetables, mixing well.


3 Return pork chops and any accumulated juices to pan. Bring to a boil, reduce heat, cover and simmer 7 to 8 minutes or until internal temperature reaches 160 degrees F. Stir in parsley
I hope you have some onions, because this makes the BEST gravy!





4 to 6 Pork chops


2 medium to large raw onions peeled and sliced into rings


Can of Cream of Mushroom Soup (Cream of Mushroom with Roasted Garlic works best)


Garlic Powder/Salt/Pepper to taste





In a large high sided frying pan with lid, place the raw onion slices on the bottom of the pan, spread out to form a bed of rings. Pace the raw steaks on top. Sprinkle Garlic Powder, Salt, and Pepper on the raw steaks. Spread a can of Mushroom soup over the steaks. Add about 1/3 of a can of water (no more than that). Cook on the stove covered for one hour. I usually bring it to a boil the first five minutes then back it down to low or medium low for most of the hour. Just enough to cause slow, steady bubbles in the soup mixture -- but not a rapid boil. Great served with mashed potatoes as the mixture makes a great gravy.





Note, don't use the garlic powder if you use Cream of Mushroom with Roasted Garlic.
You could just season with salt and pepper and garlic powder. You could even use cajun seasoning, itallian dressing to marinade it in is really good, you can put just about anything on pork