I need some good pork chop recipes?

Toss cut, tart baking apples with a tbsp of flour and brown sugar to taste. Place in greased casserole. Bread porkchops (use seasoned bread crumbs, cornflakes, ground flax, Shake-n-bake... whatever you usually use) and place on top. Cook for about 30 minutes at 350 or until pork chops are done. This is sooo good and the chops come out nice and moist. Just scoop out the apples to put on top. Good with mashed potatoes. =)I need some good pork chop recipes?
Honeyed Pork Chops





INGREDIENTS


2 tablespoons vegetable oil


6 boneless pork chops


3 tablespoons honey


1/2 cup water


1/4 cup soy sauce


1 small onion, chopped


1/4 teaspoon ground ginger


1/8 teaspoon ground black pepper





DIRECTIONS


Preheat oven to 325 degrees F (165 degrees C).


Heat the oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Transfer to a baking dish.


In a bowl, mix the honey, water, soy sauce, onion, ginger, and pepper. Pour over the pork chops in the baking dish.


Bake pork chops 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C).I need some good pork chop recipes?
PORK CHOPS TO DIE FOR


INGREDIENTS





* 2 tablespoons shortening


* 4 pork chops


* 1 egg, beaten


* 1/2 cup all-purpose flour


* 1 large onion, sliced


* 2 (10.75 ounce) cans condensed cream of mushroom soup


* 2 cups milk





DIRECTIONS





1. Melt shortening in a large skillet over medium-high heat. Dip pork chops in beaten egg, then dredge in flour. Cook in hot skillet, turning once to brown both sides.


2. Place pork chops into a slow cooker, and arrange sliced onions over meat. Pour soup and milk over the meat and onions.


3. Cover, and cook on High for 4 to 5 hours, or on Low for 8 to 10 hours.








Italian Breaded Pork Chops


INGREDIENTS





* 3 eggs, lightly beaten


* 3 tablespoons milk


* 1 1/2 cups Italian seasoned bread crumbs


* 1/2 cup grated Parmesan cheese


* 2 tablespoons dried parsley


* 2 tablespoons olive oil


* 4 cloves garlic, peeled and chopped


* 4 pork chops





DIRECTIONS





1. Preheat oven to 325 degrees F (165 degrees C).


2. In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.


3. Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.


4. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.


5. Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F (70 degrees C).








Pork Chops with Blue Cheese Gravy


INGREDIENTS





* 2 tablespoons butter


* 4 thick cut pork chops


* 1/2 teaspoon ground black pepper, or to taste


* 1/2 teaspoon garlic powder, or to taste


* 1 cup whipping cream


* 2 ounces blue cheese, crumbled





DIRECTIONS





1. Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.


2. Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.
Easy Pork Chop Dinner:





陆 day 10 min prep


6 servings





1 large onion, thinly sliced


3-4 medium baking potatoes, sliced


6 pork chops


1 (10 3/4 ounce) can condensed cream of celery soup


1/2 cup water or milk





1. Place onion on bottom of slow cooker.


2. Add potatoes.


3. Top vegetables with chops.


4. Dilute soup with water or milk; pour over chops.


5. Cook on low 6 to 8 hours.
Quick %26amp; Easy Pork Chop Skillet





Prep Time: 10 min


Total Time: 29 min


Makes: 4 servings





4 bone-in pork chops, 3/4 inch thick (1-1/2 lb.)


1 tsp. oil


1/4 cup KRAFT Balsamic Vinaigrette Dressing, divided


1 small onion, sliced


1 clove garlic, minced


1 tsp. dried rosemary leaves


1 can (15-1/4 oz.) pear halves, undrained





BROWN chops in oil in large skillet on medium-high heat 3 min. on each side. Remove from skillet; set aside.


ADD 2 Tbsp. of the dressing, onion, garlic and rosemary to skillet. Cook 3 min.


RETURN chops to skillet. Add pears with juice and remaining 2 Tbsp. dressing. Simmer on medium heat 10 min. or until chops are cooked through. Arrange chops on platter; spoon sauce over chops.





KRAFT KITCHENS TIPS


Serving Suggestion


Serve with cooked MINUTE Rice and steamed green beans.





Substitute


Prepare as directed, using KRAFT Light Red Wine Vinaigrette Reduced Fat Dressing.
For very moist and tender porkchops, here's my great-grandmother's recipe:





1/2'; thick bone-in pork chops


beaten egg(s)


Italian seasoned bread crumbs


bacon grease (or oil) for frying


Nice, heavy skillet (cast iron preferred)





Heat your grease or oil in the skillet over medium heat. Dip your chops in beaten egg, then into bread crumbs. Make sure they're covered all over.





When the oil is hot enough (but not smoking) place your chops in the pan and fry for about 5 - 6 minutes per side. Flip over and continue to cook for another 5 - 6 minutes or until done.





If you use thicker pork chops, obviously you'll have to cook them longer.
I like to marinate them in Italian dressing for about 30 min. before cooking them (pan-fry or bake them, or on the grill). Quick and easy! Or try this. I am not a fan of nutmeg in non-sweet dishes, so I leave it out:





20 Minute Pork Chops Mornay





4 boneless pork chops (about 1 lb)


1 tablespoon vegetable oil


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


1/2 cup water


1/3 cup swiss cheese, shredded


2 tablespoons parmesan cheese, grated


1/4 teaspoon nutmeg


cooked rice or egg noodles


in hot oil.





Add soup and water; cover and simmer until pork is no longer pink (about 20 minutes).


Stir in shredded swiss, parmesan and nutmeg after removing from heat.


Serve over cooked rice or egg noodles.
If you like them spicy here is a good Jerk style pork chop





1/2 (12 ounce) bottle lager style beer


3 fluid ounces dark rum


1/4 cup molasses


1/4 cup soy sauce


1/4 cup lime juice


2 tablespoons minced garlic


2 tablespoons minced ginger


1 scotch bonnet chile pepper, minced


2 teaspoons chopped fresh thyme


2 teaspoons chopped fresh marjoram


1 1/2 teaspoons ground allspice


2 teaspoons ground cinnamon


1 teaspoon ground nutmeg


2 bay leaves





8 (6 ounce) pork loin chops


kosher salt and cracked black pepper to taste


DIRECTIONS


Pour the beer, rum, molasses, soy sauce, and lime juice into a bowl. Stir in the garlic, ginger, scotch bonnet pepper, thyme, and marjoram. Season with allspice, cinnamon, nutmeg, and bay leaves. Place the pork chops into a zip top bag, and pour in the marinade. Refrigerate overnight.


Prepare an outdoor grill for medium heat. Take the pork chops out of the marinade, place on a plate, and allow to sit at room temperature for 15 to 20 minutes as the grill heats.


Season the chops to taste with kosher salt and cracked black pepper. Grill the chops on both sides until a thermometer inserted into the center registers 150 degrees F. Allow the pork chops to rest for about 5 minutes before serving to allow the juices to redistribute.
Mandarin Pork Chops





4 pork chops


1 tablespoon vegetable oil


1/2 cup orange juice


1/4 cup water


3 tablespoons brown sugar


2 tablespoons lemon juice


1 tablespoon cornflour (I change that from cornstarch)


2 teaspoons chicken stock powder


1 (11 ounce) can mandarin oranges, drained


1 green pepper, sliced





In large skillet, brown chops in oil; remove from pan.


In skillet, add remaining ingredients except orange segments and green pepper; cook and stir until slightly thickened.


Add chops; cover and simmer 20 minutes or until tender.


Add orange segments and green pepper; heat through.


Cheers, Doreen Doreen Randal, Wanganui.


New Zealand.








Sweet and Sour Pork chops





6 medium pork chops


1 tablespoon oil or butter


1/2 cup brown sugar


1/4 cup vinegar


1 teaspoon allspice


4 whole cloves


salt, to taste


black pepper, freshly ground, to taste





Brown the pork chops in the oil or butter and place in a single layer in a baking dish.


Combine the remaining ingredients in a bowl, mixing to combine, and pour over the pork chops.


Bake in a preheated 350 degree Fahrenheit oven for 45 minutes to 1 hour.








Pork Chops Dijon


4 pork loin chops, 1/2 thick


1 medium onion


3 tablespoons dijon-style mustard


2 tablespoons Italian salad dressing (low-calorie dressing)


1/4 teaspoon pepper





Trim excess fat from chops.


Spray a 10-inch skillet with nonstick spray coating.


Brown chops on both sides in hot skillet.


Remove chops.


Add onions; cook and stir over medium heat 3 minutes.


Push onions aside; return chops to skillet.


Combine mustard, dressing and pepper; spread over chops.


Cover; cook over medium-low heat 15 minutes or till meat is tender








Enjoy!
Smothered Pork Chops


Ingredients


Any cut of Pork Chops


Half a white or yellow onion


One Red Pepper


Minced garlic


1 can cream soup (I like cream or mushroom)


1 can gravy


3-4 cups of water


Seasoning (salt, pepper, sage, garlic powder)


Olive Oil





Add about 3 tablespoons of olive oil to a deep pot (about 4 inches)


Add minced garlic, sliced onions %26amp; red peppers %26amp; sautee


Season pork chops


Take out the garlic, onions %26amp; peppers %26amp; place to the side in a bowl


Brown each side of the pork chops (1-2 minutes per side, med flame)


Add all the browned chops to the pot (probably will have to put them on top of one another)


Place the garlic mixture on top of chops


In a measuring cup or bowl mix the water, cream soup %26amp; gravy.


Pour this mixture on top of the chops.


Cover pot %26amp; bring to a boil.


Once it's boiled, turn flame down low %26amp; let it simmer for about 2-3 hours. The longer it simmers the more tender the meat will be.


Serve over rice or with mashed potatoes along with a veggie if you like %26amp; enjoy.
Put the pork chops in a crock pot and cook them in creme of Campell's mushroom soup for a couple of hours. They are tender and very moist.
I got a good one off the FoodTV website a while back breading them in Italian seasoned bread crumbs and parmesan cheese and then frying in Olive oil in a hot pan until golden brown.
stuff the pork chop with a little garlic %26amp; grill it...very nice!


You could also grill a chop and put some applesauce on top...always a favorite!