Need pork chop recipes?

need helpNeed pork chop recipes?
INGREDIENTS:


6 pork chops, 1-inch thick


salt and pepper, to taste


1 medium onion, sliced


6 slices lemon


1/3 cup brown sugar


1/3 cup ketchup


PREPARATION:


Spray a baking dish with nonstick cooking spray.Arrange pork chops in the baking dish; sprinkle with salt and pepper. Place onion slices over each chop. Place a lemon slice on each. Combine brown sugar and ketchup; top each chop with a dollop of the ketchup mixture.


Cover and bake in a preheated 350 degree oven for about 1 hour. Uncover and cook for an additional 30 minutes.


Serves 6.





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Pork Chop Recipe with Sweet Potatoes





INGREDIENTS:


6 pork loin chops, about 1 inch thick


2 tablespoons oil


1 teaspoon salt


1/8 teaspoon pepper


2 to 3 medium sweet potatoes, peeled and sliced


3/4-inch thick


1 can (about 12 ounces) pineapple chunks


1/4 cup light brown sugar, packed


3 apples, peeled and sliced


water


2 tablespoons flour


PREPARATION:


Brown pork chops in oil in a heavy skillet; season with salt and pepper. Add sweet potatoes. Drain pineapple chunks, reserving liquid. Combine 1/3 cup pineapple liquid and the brown sugar; pour over pork chops and potatoes


Cover and cook over low heat for 1 hour. Add pineapple chunks and apple slices. Cover tightly and continue cooking for about 15 minutes longer, or until pork chops are done. Remove pork chops, potatoes, apple, and pineapple to a heated serving dish. Add water to the cooking liquid to make 1 cup. Combine 1 1/2 tablespoons of flour with about a tablespoon of cold water; stir to make a smooth paste. Stir flour water mixture into the hot liquid, stirring over low heat until thickened. Serve with pork chops and sweet potatoes.


Serves 6.Need pork chop recipes?
I've always had a hard time cooking pork chops, but I found these recipes and they really helped me out :) Hope they work for u too





Crispy Italian Pork Chops





4 bone-in pork chops, 1/2 inch thick (6 oz. each)


1/2 cup KRAFT House Italian Dressing, divided


1 pouch SHAKE 'N BAKE Italian Seasoned Coating Mix


4 cups arugula


1/4 cup finely chopped tomato


1/4 cup finely chopped red onion


8 lemon wedges





POUND each pork chop with meat mallet, rolling pin or side of a can to 1/4-inch thickness. Place chops in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Shake gently to coat chops evenly with dressing. Refrigerate 30 min. to 1 hour to marinate. Drain chops; discard marinade.


PREHEAT oven to 400掳F. Coat chops with coating mix as directed on package; discard any remaining coating mix. Place chops in 15x10x1-inch baking pan.


BAKE 20 to 25 min. or until cooked through. Toss arugula with remaining 1/4 cup dressing; arrange on serving platter. Top with chops; sprinkle with tomato and onion. Serve with lemon wedges.








French Onion Pork Chop Skillet





1 tsp. oil


6 boneless pork chops, 1/2 inch thick (about 1-1/2 lb.)


2 medium onions, thinly sliced


2 Tbsp. Worcestershire sauce


1 pkg. (6 oz. ) STOVE TOP Stuffing Mix for Chicken


1-1/2 cups hot water


1 cup KRAFT Shredded Swiss Cheese





HEAT oil in large skillet on medium-high heat. Add chops and onions; cook 10 min. or until chops are cooked through (160掳F), stirring onions occasionally and turning chops over after 5 min. Transfer chops to plate; cover to keep warm.


COOK onions an additional 5 min. or until golden brown, stirring occasionally. Add Worcestershire sauce; mix well. Reduce heat to low. Return chops to skillet; spoon onion mixture evenly over chops.


MIX stuffing mix and hot water. Spoon stuffing mixture around edge of skillet; sprinkle with cheese. Cover; cook an additional 5 min. or until stuffing is heated through and cheese is melted.








Spicy BBQ Pork Chops





4 center cut, bone-in pork chops (about 1 lb.)


1 tsp. vegetable oil


1 onion, sliced


1 green pepper, sliced


1/2 cup KRAFT Honey Barbecue Sauce or BULL'S-EYE Sweet Homestyle Blend Barbecue Sauce





BROWN chops in oil in large nonstick skillet on medium heat 5 min. on each side. Remove from skillet; keep warm.


ADD onion and pepper to skillet; cook and stir 5 min. Add barbecue sauce.


BRING sauce to simmer. Return chops to skillet; spoon sauce over top. Simmer 3 to 5 min. or until heated through, turning chops once.








Pork and Apple Dinner in a Pan





4 pork chops, about 3/4 inch thick


1 medium onion, sliced


2 cups sliced mushrooms


2 Tbsp. KRAFT Balsamic Vinaigrette Dressing


1-1/2 cups MINUTE White Rice, uncooked


1 can (10-1/2 oz.) condensed chicken broth


1 broth can water


2 apples, sliced


1 tsp. dried thyme leaves





SPRAY large nonstick skillet with cooking spray, Add chops; cook on medium-high heat 4 min. on each side or until browned.


ADD onions, mushrooms and dressing; cook an additional 3 min.


STIR in rice, broth, water, apples and thyme. Reduce heat to medium; simmer 15 min. or until rice is tender and liquid is absorbed.





Mexican Pork Chops





4 boneless pork chops (1 lb.), 1/2 inch thick


1-1/4 cups TACO BELL HOME ORIGINALS Salsa


1/2 cup finely chopped PLANTERS COCKTAIL Peanuts


1 tsp. unsweetened cocoa


1/8 tsp. ground cinnamon


1/4 cup chopped cilantro or green onions





COOK chops in large nonstick skillet sprayed with cooking spray on medium-high heat 2 to 3 min. on each side or until browned on both sides.


COMBINE salsa, peanuts, cocoa and cinnamon; spoon over chops. Reduce heat to medium-low; simmer 5 min. or until chops are no longer pink in the center and sauce is thickened, turning chops over and stirring sauce after 3 min.


SPRINKLE with cilantro.
MARGARITA PORK CHOPS... For BUTTERFLY pork chops on grill, on the stove in a grill pan or skillet with minimal grease to prevent sticking:





Sprinkle lime juice and margarita salt on each side of chop and grill. Then mix melted can of frozen margarita mix concentrate with half a cup tequila, heat, spoon over cooked pork chops on platter. Serve with confetti rice





REGULAR pork chops, in oven (with or without bone):





Mix one jar of orange marmalade and half cup of brown mustard (just squeeze it in and guess on the amount) in baking pan. Add pork chops and bake at 400 degrees for about 45 minutes to 1 hour.
For about four inch-thick pork chops (I use boneless), I mix a couple tablespoons of Apricot jam, the all fruit kind, with about a half cup of Italian dressing (I use Light Done Right, with Olive Oil), marinate in the fridge for at least an hour, then grill them. Kraft kitchens.com, where I got the original recipe, says to grill for 20 mintues. I use foil on our grill, cause, um, it's old and rusty, so I cook them until the marinade starts to get black and crispy on the outside, you know? Sorry, I forget the word for that. But even my kids love these (super super picky).
pork chops, 1 box stove top stuffing , 1 can cream of mushroom soup. Cook stuffing as directed on package place in bottom of baking pan place pork chops on top of stuffing and top with soup bake at 350 for one hour or until pork chops are tender
Sea salt, balck pepper and fresh lime juice.
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.
pork chops are really great on the grill with some seasoning salt over them


we also like them with green chilies and you cook them in the pan with all the juices from them and the chilies after about an hour , you serve with rice and sour cream on top, yummy
Basic and unadulterated - Pan fried %26amp; served w/ lots of yummy applesauce
Here's an easy one that my aunt gave me years ago.





Preheat oven to 350. Season your chops with some salt and pepper. Heat an oven proof skillet over medium high heat. Add a little olive oil. Add chops when oil is hot and brown them on both sides. Pour a can of condensed chicken noodle soup over the chops, distribute noodles evenly over chops. Throw in oven for 30 minutes. Very tasty and easy.





Good luck and good eating.
squeeze 11/2 limes over chops and let sit for 15 minutes


drain off any liquid and add about 2 tablespoons of BBQ sauce


cook on grill or however you like them