Here's a couple of my favorite recipes.
POLYNESIAN PORK CHOPS
Prep/Cook Time: 20 minutes
4 boneless pork chops (i have used bone in chops)
1 tsp. garlic powder
1 tbsp. vegetable oil ( i use extra virgin olive oil)
1 small or medium onion, chopped
1 can Campbell's Golden Mushroom Soup
1 can (8oz) pineapple chunks
1/4 c. water
3 tsp. soy sauce
1 tbsp. honey
2 cups cooked instant rice (0ptional)
Sliced green onions
Season chops with garlic. Heat oil in skillet. Add chops and cook until browned. Add onion. Add soup, pineapple with juice, water, soy sauce and honey. Heat to a boil. Cook over low heat 10 minutes or until done. Serve with rice and garnish with green onions.
SAVORY HERB WITH GARLIC BAKED PORK CHOPS
1 envelope Lipton Recipe Secrets- Savory Herb with Garlic Soup Mix*
1/3 cup plain dry bread crumbs
4 pork chops, 1 inch thick
1 egg, well beaten
Preheat oven to 400'. In small bowl, combine soup mix and bread crumbs. Dip chops in egg, then bread crumb mixture until evenly coated. Arrange chops on baking sheet. Bake uncovered 20 minutes or until done, turning once.
* Also terrific with Lipton Recipe Secrets-Golden Onion Soup Mix or Lipton Recipe Secrets Onion Soup MixPork chop recipes?
1)- serve with apple sauce
2)-serve pork chops inthe hole - like sausage toad, but pork chops in yorkshire pudding mix
3) served with sweet and sour sauce
4) served with BBq sauce
5) as part of a mixed grill
6) grilled off then add to pan with fried onions , sauteed peppers seasoning and mushrooms sliced, add gravy and cook, seve with potato and green veg
Try this...
It works especially well with cheap, skinny, $1-a-ton pork chops in those big family packs and are a treat to have in the fridge around midnight...
Use a simple marinade of lime juice, soy sauce and ginger. Fresh ginger if you can get it, but the jar stuff will work just fine.
If you like spicy, a little red pepper flake. Soak for up to an hour. The skinnies don't need much.
Grill, or fry in just the barest amount of oil you can use. They will only take a minute to cook thoroughly. Toss in a bag with your choice of highly diluted bbq sauce. Really water it down so it just barely dampens them.
Place in the oven to keep warm until dinner.
You'll be treated to the sight of hubby hoovering these little gems up, licking fingers and pronouncing you a genius!
Best wishes!
A very, very simple and inexpensive recipe my mom would make for pork chops. Put the pork chops in a casserole dish and cover them with Cambells Cream of Mushroom soup. Bake covered in a 350 degree oven for 1 hour. Then take out and serve. You can use anything you want to go with them as sides.
Btw, what classifies as same ol'boreing pork chops?
PORK CHOPS AND RICE
4 center cut pork chops, bone-in
2 cans Cream of Mushroom soup
1 can water
2 tablespoons of vegetable oil
garlic powder
Tony Chachere's Cajun seasoning (or equivalent)
garlic powder, to taste
1 cup rice
Heat oil on medium heat and brown pork chops.
When brown, drain oil and add both cans of soup. When cans are empty, fill one can with water and pour into pan and stir. If you want more gravy, you can add a little more water. Cover and simmer, stirring occasionally for about 30-45 minutes. If you simmer longer, the meat will be more tender. Mine fall off the bone!
Adjust seasonings as it cooks. Taste occasionally; add more garlic powder and Tony's to the gravy while it simmers.
Cook 1 cup rice as directed on package. You can use Minute Rice if you prefer.
Serve together and pour gravy over rice.
season the chops with seasoned salt, garlic powder, and black pepper.
in a lightly oiled skillet, brown the chops on both sides until browned.
remove the chops from the skillet and pour in a can of cream of mushroom soup and a small amount of water. stir the water and soup together until slightly smooth.
add in a pinch of dried thyme and some sliced onions and put the chops back in the skillet. lower the heat to simmer.
cover the skillet with a lid and let it simmer for 15 minutes until the chops are tender.
serve this dish with rice or mashed potatoes, rolls, and salad. the rolls are great for dipping in the gravy.
I usually just sprinkle with seasoned salt %26amp; bake.
I'm having them tonight also, but I'm thinking on the grill with BBQ sauce.
Make some Scalloped Potatoes.
Pre-fry you chops for about 8 minutes, (4 minutes each side) and place them on top of your Scalloped Potaotes.
Bake at 350 degrees for about an hour.
Yum !!
Usually I dip in egg and then coat with crushed and seasoned saltine crackers, and then fry them in oil until brown and then finish them in a 350 degree oven. That is my husband's absolute favorite.
I also use the recipe below quite a bit, and they are my sister's favorite. Happy cooking!
Yummy Sweet and Sour Pork Chops
6 thick pork chops
1 cup chicken broth
1/2 cup packed brown sugar
1/2 cup white vinegar
1 medium onion, sliced
2 medium carrots, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 cup raisins
3 tablespoons cornstarch
1 (7 ounce) can mandarin oranges
1/4 cup soy sauce
Brown the chops in a large skillet.
Season with salt and pepper.
Add 1 cup chicken broth, 1/2 cup packed brown sugar, and 1/2 cup white vinegar.
Cover and simmer for 25 minutes.
Add the onion, carrots, and red and green pepper.
Simmer for 8 minutes.
Disolve the Cornstarch in 1/4 cup of the drained mandarin orange syrup.
Add 1/2 cup raisins, 1/4 cup soy sauce, and cornstarch in syrup.
Simmer a few minutes until the liquid is clear in appearance, stirring frequently.
Add the drained mandarin oranges and heat gently.
Serve over cooked white rice.
Here's a change of pace. Make stuffed pork chops. You can stuff them with anything. Just cut the pork chop from the side and make a pocket. You can stuff it with veggies, stove top, whatever. What I do? I buy shrimp and crab meat along with french bread and fresh tarragon. All this stuff you can find for pretty cheap trust me. I cook the shrimp with the tarragon, some fresh squeezed lemon and garlic. Then I add the crab meat followed by the french bread (one loaf cubed). Sprinkle generously with olive oil, then salt and pepper. Take mixture and stuff pork chops. Cook covered until desired temp. Last 5 minutes uncover so the stuffing will develop a nice outer crust. Done, it's not very expensive and a good little twist on a classic.
http://web.foodnetwork.com/food/web/cach鈥?/a>
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Don't want to overwhelm you but the options are many, and will depend on the chop you choose. Not all chops are created equal, bone in, boneless, thickness, etc.
Take a deep breath and look in here
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Bacon Wrapped Pork Chops
INGREDIENTS
6 (1 inch thick) boneless pork chops
6 tablespoons process cheese sauce
12 slices bacon
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Fry the bacon in a skillet over medium heat until cooked through but still flexible. Wrap two slices of bacon around each pork chop and top with a tablespoon of cheese sauce. Place the pork chops in a baking dish.
Bake for 1 hour in the preheated oven.
Golden Pork Chops
INGREDIENTS
6 pork chops
1/4 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper
1 onion, chopped
1/2 cup fresh sliced mushrooms
2 (10.75 ounce) cans condensed golden mushroom soup
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Rinse pork chops, pat dry and place them in a 9x13 inch baking dish.
In a separate small bowl, combine the onion, mushrooms and soup. Mix together well and sponn over the chops.
Cover and bake at 375 degrees F (190 degrees C) for 45 minutes, then uncover and bake for 15 more minutes. (Note: Time could be less or more depending on the thickness of the chops.) Pork chops are done when their internal temperature has reached 160 degrees F (70 degrees C).
Pirates' Pork Chops
INGREDIENTS
1 tablespoon vegetable oil
4 (3/4 inch) thick pork chops
1 (15 ounce) can pineapple chunks with juice
1/4 cup golden syrup
1/4 cup ketchup
1/2 teaspoon curry powder
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons raisins
DIRECTIONS
Heat the oil in a large skillet over medium-high heat. Add the pork chops and fry on each side until browned, about 3 minutes per side. Pour in the liquid from the pineapple chunks, saving pineapple for later. Stir in the golden syrup and ketchup and season with curry powder, ginger, salt and pepper. Reduce heat to medium, cover and simmer for 30 minutes, or until pork chops are tender.
When the pork chops are tender, pour in the pineapple chunks and add the raisins. Heat through briefly, then serve.
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