Make an egg wash. Beat eggs, hot sauce and mustard together.
Dip the pork chops in seasoned flour and then the egg bath and then the flour again.
Fry them up to a golden brown and serve with rice or mashed potatoes and green beans.Easy/quick boneless pork chop recipes.. NO GRILL INTENDED! I need help soon!?
Makes 6 servings
6 pork chops (at least 1-inch thick)
1/3 cup seasoned bread crumbs
1/4 cup olive oil
2 onions, sliced
3 cloves garlic, crushed
2 cups chicken broth
3 tablespoons tomato paste
Salt and pepper to taste
2 teaspoons dried oregano
1 bay leaf
6 red potatoes, peel strip around middle
2 cups frozen green peas
1 tablespoon cornstarch
Dredge pork chops in bread crumbs. Heat oil in cooker and brown meat on both sides. Set aside. Saute onions and garlic, scraping up browned bits. Stir in broth, tomato paste, salt, pepper, oregano, and bay leaf. Place pork chops in sauce. Lock lid and bring to full pressure. Adjust heat to maintain pressure and cook for 8 minutes. Remove cooker from heat and quick-release pressure. Add potatoes. Lock lid and return to full pressure. Adjust heat to maintain pressure and cook for 5 minutes. Release pressure. Stir in peas. Simmer until peas are hot and tender, but not mushy. Remove chops and vegetables to serving platter to keep warm.
For gravy, bring broth to a boil and cook, uncovered, until reduced by half. Stir cornstarch into some water to make a smooth paste. Pour into boiling broth and stir until thickened. Serve over chops and potatoes.
Slow-fry 'em in butter, seasoned with Tony Chachere's Cajun seasoning. Serve with sweet potatoes and cornbread.
Preheat oven to 350
Lay the pork chops in a Pyrex baking pan and spread applesauce on them.
Add a little water to the bottom and if you have them slice some apples on the top. Then right before you pop them in the oven sprinkle them with cinammon and sugar. (put foil over the pan to keep the moisture in)
They should take about 45 minutes to cook.
Green beans and mashed potatoes go great with this dish.
Cut a pocket into the side of thick pork chops. Make some Stovetop stuffing (according to the package) and stuff into the pork chops. Top with a marinade (I like Lawry's Baja Chipolte, or Hickory, or Mesquite) and bake at 375, covered, about 30 min. Uncover and bake 15-25 min more, or until cooked ...... You can also stuff them with a mixture of thawed, chopped spinach %26amp; feta cheese...and cover with a Greek salad dressing....
oh get bread covering for pork chps and bake them!!!
soooo good
you can get it right where the hamberger helper is in the food store!!!!!
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