I need some AMAZING pork chop recipes that are FULL of flavor for supper tonight.?

I am going to the store tonight so I can pick up pretty much anything. Something great but not TO hard. I love to cook and do pretty well at it so a little challenge is ok.I need some AMAZING pork chop recipes that are FULL of flavor for supper tonight.?
This is my families favorite way to eat pork chops. I salt and pepper my chops then lay them in a baking pan. I make Stove Top Stuffing( we like chicken flavor the best. it goes well with the pork) I pile the stuffing on top of the chops and bake. One box covers 4 chops. Bake at 350 for about 45 minutes. It is so good because the chops are moist and the dressing is crispy on top and moist in the middle. I serve green beans and potatoes(together) and applesauce with this. It is a huge hit! We also like to fry the pork chops. I dredge them in a flour, salt and pepper mixture and fry in a little bit of oil until brown. Yummy!! Not healthy but good!I need some AMAZING pork chop recipes that are FULL of flavor for supper tonight.?
Have you considered bone-in smoked chops? Those have a wonderful flavor and go well with most glazes and side-dishes. I have several recipes for pork chops that are flavorful and moist. One of my favorites is to brown the chops (bone-in and not too thick) and bake in the oven with saurkraut, mixed with a little brown sugar and diced apple. I usually serve this with mashed potatoes and peas. Not into saurkraut? Try smothering porkchops with onion and mushroom soup. Bake until cooked thru.
Black Currant Pork Chops:





Chops of your choice





1/3 cup Black Currant Preserves (Apricot works well, too)





3 Tablespoons Dijon Style Mustard





1/4 cup cider vinegar





Salt and Pepper the chops, and brown in a frying pan with a bit of oil......cook chops till almost done, mix preserves and mustard well in a small bowl and pour over chops, turn heat down and cover for 5 minutes............Remove chops to a warm oven and cover loosely with foil........turn heat to high on the frying pan and when the mixture bubbles, pour in the vinegar and stir constantly, about 2 minutes till it thickens......remove chops from oven and pour pan mixture over chops and serve with white rice on the side and perhaps a green salad.........Enjoy!!!





Christopher
These are really good!








Stuffed Pork Chops





INGREDIENTS


1 1/2 cups dry bread crumbs


2 tablespoons butter


1 egg, beaten


2 cups whole kernel corn


4 pork chops butterfly cut


1 (10.75 ounce) can condensed cream of mushroom soup





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


In bowl, combine bread crumbs, butter, egg, and corn. Mix until it is a stiff stuffing. Cut parallel into each chop to create a pocket. Stuff each pork chop with stuffing mix. Place chops in a cooking dish and then pour mushroom soup over top. Bake for about 45 minutes or until chops are cooked all the way through.
check here


http://www.marthastewart.com/page.jhtml?鈥?/a>


most recipes have a picture of how it looks, so you can get an idea





good luck
brown the pork chop in a little oil in a skillet when brown on both side add 1 can of cream of chicken are mushroom soup a little piece of onion and bake in oven for about 45 min. are until tender.
Special Pork Chops


Submitted by: PaulaAnn18


Category: Pork Cutlets, Chops %26amp; Roasts


Rating:





Total Time: 1 hr 10 min


Makes: 6 servings











Ingredients:


6 pork chops


2/3 cup brown sugar


1 teaspoon paprika


1 teaspoon sage


1 teaspoon dry mustard


1/2 teaspoon salt


1/2 teaspoon pepper


1-1/2 tablespoons cold water





Preparation:


Preheat oven to 300 degrees. Place pork chops in a long, shallow pan. Do not stack or overlap. Do not brown chops.





Mix all other ingredients together in a bowl to make a paste. Spread paste over chops evenly.





Bake, uncovered, for 1 hour at 300 degrees. After they have baked 45 minutes, turn chops once. Spoon some of the mixture in the bottom of the pan over each chop and finish baking.
This is a great Asian style marinade that works on all cuts of pork, particularly pork chops.


INGREDIENTS:


1/2 cup soy sauce


1/4 cup sake


2 tablespoons brown sugar


1 tablespoon chili sauce


1 garlic clove, minced


1 pinch ginger


PREPARATION:


Combine all ingredients and mix until smooth. Store in air tight container in refrigerator until ready to use. Makes about 4 cups or enough for about 6 pork chops.





This is a classic marinade, full of flavor and contains really good beer! You don't have to use Guinness if you don't want to, but you will want a really rich dark beer and Guinnes Brand Stout is the perfect beer to provide flavor for this marinade.


INGREDIENTS:


4 ounces Guinness Stout Beer at room temperature


2 garlic cloves


1 ounce soy sauce


1 tablespoon Vidalia onion


1 teaspoon shallots


1 teaspoon Worcestershire sauce


1 teaspoon Dijon mustard


1/4 teaspoon fresh tarragon


1/4 teaspoon parsley


1/8 teaspoon black pepper


1/8 teaspoon salt


PREPARATION:


Finely chop garlic, shallot and onion and place in a small bowl. Finely chop parsley and tarragon and add to the bowl. Add the Worcestershire sauce, Dijon mustard, Guinness beer, soy sauce and seasonings then mix well to combine. Let stand for 30 minutes to blend flavors. Once you have finished marinating, place the remaining marinade in a small saucepan and reduce it for one or two minutes until slightly thickened. Add more beer to the marinade at this stage if desired.





This marinade uses the power of balsamic vinegar to tenderize and flavor meats. This marinade works well on poultry and pork.


INGREDIENTS:


1 cup balsamic vinegar


1/4 cup water


3 tablespoons paprika


2 tablespoons kosher salt


2 tablespoons lemon pepper


1/4 teaspoon marjoram


PREPARATION:


Combine all ingredients. Store in an airtight glass container in the refrigerator. This marinade works great with all kinds of poultry.
We just had pork chops for supper last night. It was the 2nd time I used this recipe and it is SO easy and SO good!





Ingredients: 4 pork chops (about 1 pound), 1 tsp. vegetable oil, 1 onion sliced, 1 green pepper chopped, 1/2 cup Kraft Brown Sugar barbeque sauce.





Method: brown chops in oil in large non-stick skillet on med-hi about 5 minutes per side. Remove from skillet. Add vegetables to skillet and cook and stir for 5 minutes. Add barbeque sauce. Lower to simmer. Add chops back to pan - I added a little dab of bbq sauce to the top of each chop. Cover and simmer for about 3 minutes. Turn chops. heat for another 3 minutes.





I serve this with rice because the sauce tastes so good on the rice. I had slivers of carrot as a vegetable. And then, the really good part.... if you have leftovers. Chop the pork, mix with sauce, rice and carrots and heat in the microwave. After the 1st time, I made extra because I want the leftovers as a second meal.





Takes about 1/2 an hour from start to finish.
well it seems everyone is leaving long detailed recipes.here is one tried and true:we like bone in center cut but if you like without the bone just as good or assorted pork loin chops.


use kosher salt and black pepper and garlic powder season each side.also a couple of onions(thats if you like them.season the same)get a grill nice and hot put onions on and grill 3-5 min each side .then grill the chops.they are so juicy and yummy.sometimes i add b.q sauce while grilling yum yum
go to www.allrecipes.com they have recipes rated by the people who try them and they are really good
Brown the pork chops in a fryng pan about 4 minutes on each side, season with s %26amp; p, spread both sides of chops with plenty of mustard and place in a baking dish, add about 1/2 - 3/4 cup milk to a can of mushroom soup, pour over chops, depending on thickness of chops bake at 350 for about 45 minutes, The ';gravy from the chops can be served over white rice.





Mustard gives the dish a nice tangy flavor.
Pork chops with dijon sauce





1 Tbsp butter


1 Tbsp olive oil


4 center-cut rib or loin pork chops


Salt


Freshly ground black pepper


1/4 cup chopped green onions or shallots


1/2 cup dry white wine


3/4 cup chicken stock


1/2 cup heavy cream


1 Tbsp Dijon mustard


1 Tbsp chopped parsley


Melt the butter in the oil in a large deep skillet over medium high heat. Season chops with salt and pepper and brown them, about 2-3 minutes on each side. Reduce heat slightly if the chops brown too quickly.


Remove chops from the pan and pour off most of the fat. Add the green onions or shallots and cook on med high heat until softened, about 1 minute. Add wine and bring to a boil, scraping the brown bits from the bottom of the pan. Stir in the stock and return chops to the pan. Bring sauce to a simmer and cook until chops are tender, about 15 to 20 minutes. Remove the chops to a warm platter; cover with foil to keep warm. Raise the temp of the pan to boil the pan juices, reduce the juices by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces and thickens. Remove from the heat and whisk in mustard and parsley. If you want, add more mustard to taste. Spoon sauce over chops and serve.


Serves 4.