What is your favorite Pork Chop Recipe?

Give me all the juicy details....What is your favorite Pork Chop Recipe?
Pork Chops Yum-yum





2-4 pork chops, 1/2 inch to 3/4 inch thick


1/4 cup chicken broth


1/8 cup honey


1/8 cup soy sauce


1 tablespoon ketchup


1/4 teaspoon ginger


1/8 teaspoon garlic salt





Brown chops on both sides.





Place in greased casserole dish.





Mix all remaining ingredients and pour over pork chops.





Bake, uncovered, at 350 for one hourWhat is your favorite Pork Chop Recipe?
Not really a recipe, but Shake and Bake rocks the pork chop.
PORK CHOPS WITH APPLE GRAVY





4 pork chops


30g butter


2 tablespoons oil


1 onion


1 tablespoon flour


1 beef stock cube


230ml apple juice


2 large green apple





Heat butter and oil in pan, add peeled and sliced onion, cook until onion is transparent, remove from pan.


Add chops, cook until brown on both sides, remove from pan.


Add flour to pan, cook 1 minute, stirring, add crumbled stock cube and apple juice, mix well, stir until sauce boils and thickens.


Reduce heat, return chops and onion to pan.


Peel apple, slice thickly, place one or two slices on top of each chop, cove, cook over low heat for 15 to 20 minutes, or until chops are tender.





Serves: 4
*******TEXAS SMOTHERED PORK CHOPS WITH CABBAGE


2 lg. heads cabbage


5 pork chops


3/4 c. cooking oil


1 gallon water


Clean and wash cabbage leaves. Put water and cabbage in stock pot and boil until tender. Drain cabbage well in strainer. Fry pork chops in black iron fry pan until brown. Cut pork chops in small pieces. In frying pan with grease from pork chops, put cabbage and smother down. After cabbage is smothered down a little and excess water evaporates, add pork chops and seasoning. Cook cabbage until brown. Take about 1 1/2 hours.








*************CORN-BREAD TOPPED PORK CASSEROLE


olive oil


1 medium onion, diced


2 garlic cloves, minced


2 pounds pork pieces, cut into 1-inch chunks


1 28-ounce can whole tomatoes


1 4-ounce can chopped green chilies, drained


1/2 cup water


2 teaspoons brown sugar


salt


1/2 cup all-purpose flour


1/2 cup cornmeal


2 tablespoons sugar


1 1/2 teaspoons double-acting baking powder


1/3 cup milk


1 egg


2 HOURS BEFORE SERVING:


In a large skillet over medium heat, saut茅 onion and garlic until tender in 2 tablespoons olive oil. Using a slotted spoon, remove onion mixture and set aside.


In the drippings remaining in pan, saut茅 pork chunks over medium to high heat until well browned.


Return onion mixture to pan. Stir in tomatoes (with juice from can), brown sugar, green chilies, water and 3/4 teaspoon salt.


Bring to a boil, stirring to loosen brown bits from bottom of skillet.


Spoon pork mixture into a deep 2 1/2-quart casserole dish. Cover casserole and bake at 350掳F for 1 hour.


Corn-bread topping:


5 minutes before pork is done, prepare topping.


Combine flour, cornmeal, sugar, baking powder, and 1/4 teaspoon salt in a medium bowl. Whisk in milk, egg, and 2 tablespoons olive oil just until blended.


Remove casserole from oven. Pour off or skim excess fat from liquid in casserole. Spread corn-bread batter evenly over top of pork mixture in casserole.


Bake for 20 minutes or until golden and toothpick inserted into corn bread comes out clean.


Serve immediately.


8 servings.





************OVEN BAKED PORK CHOPS WITH STUFFING


4 pork chops/pork steaks


3 c. soft bread cubes


2 tbsp. finely chopped onion


1/4 melted butter


1 can of cream of mushroom soup


1/4 c. water


1/4 tsp. poultry seasoning


Place pork chops in greased shallow baking dish. (13 x 9 inches). Mix together all other ingredients except the soup, and mound the stuffing mixture over each pork chop. Mix the soup with a 1/3 can of water and pour over the pork chops. Cover dish with foil and bake in a 350 degree oven for 1 hour or until tender.


Hint: Put green beans or another favorite vegetable in one side of the dish and top with water or vegetable juice, and you will have your whole meal complete. Serves 4.
I have 2 favs


Pork Chops with Apples





3 medium tart apples, such as Granny Smith


1/4 t. ground nutmeg


1 t. vegetable oil


4 pork chops


1/4 t. salt


freshly ground black pepper to taste


1/4 C. apple cider or juice





Peel, core and thinly slice apples, and sprinkle with nutmeg.





In non-stick skillet, heat oil over medium-high heat, then add pork chops, salt and pepper. After about 5 minutes, turn chops to brown other side. After 5 minutes, add apples and cover. Lower heat and simmer another 5 to 10 minutes. Thickness of chops will determine cooking time; center of chop should be white, and juices should run clear.





Remove chops from pan to a serving plate. Pour in juice or cider, turning up heat as you stir juice and apples, then spoon onto pork chops.





Makes 4 servings.








and I love all things cajun


Cajun Chops





1 T. paprika


1 t. seasoned salt


1 t. rubbed sage


1/2 t. cayenne pepper


1/2 t. black pepper


1/2 t. garlic powder


4 lean boneless center-cut pork chops, 1/2-inch thick


2 t. butter





Combine paprika, salt, sage, cayenne and black peppers and garlic powder; coat chops well on both sides with this seasoning mixture. Heat butter over high heat just until it starts to brown. Put chops in pan, reduce heat to medium.





Fry on both sides until dark brown, about 6 to 8 minutes.





Makes 4 servings.
This tastes gourmet, but is so easy.





Pork Chops With Rosemary-Vinegar Sauce





4 pork loin chops


1 teaspoon fresh rosemary,minced (divided use)


2 tablespoons flour


1 tablespoon olive oil


2 garlic cloves ; sliced


1 cup chicken broth


1/4 cup dry white wine (or extra chicken broth)


1/3 cup fat free half-and-half (or cream)


4 teaspoons raspberry vinegar (or red wine vinegar)





Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper. Coat with flour; shake off excess.





Heat oil in heavy large skillet over medium-high heat. Add garlic; saut茅 until beginning to color, about 2 minutes. Using slotted spoon, discard garlic. Add pork to skillet and saut茅 until brown and cooked through, about 7 minutes per side. Using tongs, transfer pork to plate. Tent with foil to keep warm. Add chicken broth, white wine, cream, vinegar and remaining 1/4 teaspoon rosemary to skillet. Boil until sauce thickens enough to coat back of spoon, stirring often, about 10 minutes. Season to taste with salt and pepper. Pour any collected pork juices from plate into skillet. Spoon sauce over pork and serve.
Here's my favorites =0)





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 Mix