.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.
served with:
Fried Rice
25 min 5 min prep
Change to: servings US Metric
1 tablespoon butter or margarine
2 eggs, beaten
1 tablespoon butter or margarine
1/4 cup chopped onions
1/4 cup chopped green peppers (optional)
2 cups rice, prepared and cooled
1/2 cup cooked pork (optional) or shrimp (optional) or chickens (optional)
1/4 cup soy sauce
1/2 cup cooked peas (optional)
Melt 1 tablespoon butter in skillet or wok.
Scramble eggs in butter, breaking up the cooked eggs into small pieces.
Set aside.
Melt 1 tablespoon butter in skillet or wok.
Saute onions and/or green peppers in butter for 3 minutes.
Combine eggs, onions, rice, and meat.
Stir in soy sauce until color of rice is uniform.
Stir in peas.
Heat only until warm.
or
Curried Pork Chops
30 min 20 min prep
Change to: servings US Metric
3 tablespoons all-purpose flour
seasoning salt
black pepper, ground
4 pork loin chops, cut 3/4 inch thick (about 1 1/2 pounds)
2 tablespoons Wesson Oil
1 medium onion, cut into eighths
1 medium apple, cored and cut into eighths
1 (15 ounce) can Hunts Ready Tomato Sauces Chunky Special
1/4 cup raisins
2 teaspoons curry powder
1 teaspoon sugar
1/8 teaspoon red peppers, ground
Stir together flour, seasoned salt and black pepper in a shallow dish.
Dip pork chops into flour mixture, coating both sides.
Heat Wesson Oil in large skillet. Cook and stir onion and apple in hot oil until onion is tender.
Remove from skillet; set aside. Cook chops in hot skillet until lightly brown on both sides.
Remove chops from skillet. Drain off fat. Stir Hunt's Ready Tomato Sauce Chunky Special, raisins, curry powder, sugar and ground red pepper into skillet. Return chops, apple, and onion to skillet. Bring to boiling; reduce heat. Simmer, covered, 10-15 minutes or until pork chops are tender and no longer pink.
served with: White Rice
Pork Chops Dijon
18 min
Change to: servings US Metric
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
served with:
Danish Browned Cabbage With Caraway
2录 hours 10 min prep
Change to: servings US Metric
4 tablespoons bacon drippings (or other veggie oil)
5 cups cabbage, coarsley chopped
1 teaspoon caraway seeds
Melt Bacon dripping in a saucepan (or heat oil).
Add cabbage.
cook on low heat for 30 minutes.
Add caraway seeds, continue cooking for at least another 1 1/2 hours. I have had it on for 4 hours.
Give the pot a stir every time you pass by the stove.
The cabbage will be golden brown when it is done.Does anyone have any recipes for pork chops?
Grilled Or Pan-Fried Pork Chops With Vanilla-Scented Apples
Ingredients:
4 loin or rib pork chops
3 large Fuji or other firm, sweet apples, cored, peeled and sliced into 12 slices
2 tablespoons butter
2 tablespoons brown sugar
1/4 cup apple juice or cider
1/2 to 1 teaspoon pure vanilla extract (or to taste)
Salt and pepper to taste
Instructions:
Grill or pan cook pork chops until barely done. Place on a platter in a warm oven.
Add butter and brown sugar to pan used to cook pork chops and set over medium heat. Stir butter and sugar to blend well and to allow to caramelize slightly and to loosen small pieces of the pork chops.
Add apple juice or cider and apple slices. Cook apples just until done, then remove with a slotted spoon and set apples aside.
Reduce the pan juices to two to three tablespoons. Remove from heat and add vanilla, salt and pepper. Add apple slices and return to heat until the apples are hot. Pour over the pork chops. Serve with rice or potatoes, a Raspberry-Walnut Vinaigrette field greens salad and steamed Asparagus
Greek marinade.
Marinade pork chops in the following for 20 minutes, then BBQ them:
1/2 cup olive oil
2 bay leaves
1 teaspoon garlic powder
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon black pepper.
italian style pork chops with rice:
6 pork chops
1 cup rice
1/2 cup diced green pepper
1/2 cup minced onion
dash salt/pepper
few shakes poultry season
2 chicken bouillion cubes
2 cups water(to dissolve bouillion cubes)
1 can italian stewed tomatoes
***
brown pork chops w/season. in shallow casserole dish, mix rest of ingredients. place chops on top. bake covered @350 for 1 hour. serves 2-3.
potatoes %26amp; pork chops:
6 pork chops
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1/4 cup water
1/4 tsp chicken broth
1/8 cup white wine
seasons-parsley,minced onion,poultry season,dash pepper
4 cups sliced potatoes(about 4-6 tatoes)
****
arrange potatoes in large baking dish
mix everything(except chops) together, pour over potatoes. brown chops, lay over potatoes, bake @375 covered for 1 1/2 hours. serves 2-3
you could go to foodnetwork.com, i get all my recipes from there =) or just breading them %26amp; baking is always good
SMOTHERED PORK CHOPS
8 pork chops
1 can cream of mushroom soup
1 can cream of celery soup
1 can of water
1 tbsp. cornstarch
1 tsp. Worcestershire sauce
1 tbsp. Kitchen Bouquet
1 med. onion
Salt and pepper
Place pork chops in large glass casserole dish. Slice onion into 8 slices. Place slice on each pork chops. Stir together water, cornstarch, mushroom soup, celery soup, Worcestershire sauce, Kitchen Bouquet, salt, pepper to taste. Pour over pork chops. Bake covered at 350 degrees for 1 hour or until tender. This recipe may be used to make smothered chicken.
Mandarin Pork Chops:
4 servings
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
1. In large skillet, brown chops in oil; remove from pan.
2. In skillet, add remaining ingredients except orange segments and green pepper; cook and stir until slightly thickened.
3. Add chops; cover and simmer 20 minutes or until tender.
4. Add orange segments and green pepper; heat through.
EASY BAKED PORK CHOPS
4-6 boneless pork loin chops
1 can Cream of Mushroom Soup
1 soup can water
1 pkg. onion soup mix
Preheat oven to 350掳F. Place chops in baking dish. In bowl, combine soups with water. Pour mixture over chops.
Cover with foil and bake for 30-45 minutes, depending on thickness of chops.
This dish creates its own gravy and is great served with rice!
FALL OFF THE BONE PORK CHOPS
Pork chops on the bone, 2 per person average
Water
Flour
Bisto (or other like it) gravy maker
Lightly flour each pork chop, after trimming fat as close as possible. On medium high, heat frying pan, add 1 1/2 tbsp. oil, heat. Add pork chops and brown each side (about 5 to 7 minutes a side). Add enough water to just cover chops (or all your pan will hold). Add 1 tablespoon gravy maker, cover and simmer for 45 minutes to 1 1/4 hours (the longer the better). Remove chops and add flour if necessary to thicken gravy to your liking. Pour gravy over chops. Best with mashed potatoes.
Bake them in the oven with some potatoes and carrots...the only way i love cooking pork chops is in a Mexican dish but idk if it would be very romantic lol. If u want it just ask...
Pork Chops %26amp; Gravy
6 Thick pork chops
Flour for dredging
2 Cloves garlic -- minced
1 can Tomatoe paste
1 can Mushrooms -- drained
1 can Mushroom soup -- undiluted
Garlic salt
Dredge pork chops in flour, salt and pepper, and place in crockpot. Add
remiaing ingredients and cook on low all day, 5-6 hours or until pork
chops are tender. Serve over buttered noodles or mashed potatoes.
Adobo Pork Chops
8 pork chops -- 1/2 thick
2 cloves garlic,smashed and
1 chopped
1 T onion,Chopped
1 juice of one lemon
1/4 c soy sauce
Adobo can be made with pork or chicken or a mixture of the two.
Most
home cooks use pork butt cut into bite-sized chunks and stewed. Nick
Mendoza, chef/owner of the Banaue Restaurant in Daly City,
California, likes to use pork chops because they are more tender and
cook quickly. He leaves out the traditional bay leaf and peppercorn
and substitutes lemon juice for vinegar.
Pour just enough cooking oil into a large skillet to coat the bottom.
Heat the oil and sear the pork chops, approximately 3 minutes per
side.
Add garlic and brown lightly. Add onions, lemon juice, garlic and soy
sauce, turn heat down and cover. Simmer for 5 minutes.
Reduce the sauce as much as you like. Nick likes his adobo dry;
others like it with plenty of sauce to go with their rice.
Cotes de pore Normande (Pork chops with cider)
Serves: 4
Cooking time: 15-2O minutes Oven temperature: 175掳C (35O掳F)
4 thick pork loin chops
75 g(11/2oz) butter
3O g (1 oz) grated Parmesan cheese
1/4 cup cream
1/3 cup cider
1 teaspoon wine vinegar
1/3 cup white stock or vegetable water
1 teaspoon French mustard salt and freshly ground pepper
2 cooking apples
Trim the pork chops of skin and excess fat. Melt 3O g (1 oz) butter in a frying pan and saute the pork until golden on both sides, about 5 minutes. Combine the cheese with 1 tablespoon of the cream and spread over the chops.
Lay them in a small baking dish. Bake in a preheated moderate oven for 2O minutes until tender. Arrange the chops on a heated serving dish and keep warm.
Add the cider and vinegar to the baking dish, boil until reduced to a glaze.
Add the stock, cream and seasonings and simmer gently for 2 minutes. Spoon over the chops.
Meanwhile peel and slice apples thickly. Heat remaining butter in a small frying pan and fry the apple rings until golden. Arrange around the pork chops.
Serve hot with boiled potatoes tossed in melted butter and chopped parsley.
Marmalade Pork Chops
5 pork chops
1/2 cup orange marmalade
1/2 cup soy sauce
1. Preheat oven to 350 degrees F
2. Place pork chops in a 9x13 baking dish. In a small bowl stir
together the marmalade and soy sauce. Pour over the chops. Cover with
foil and bake for 1 hour.
This recipe is very easy and goes great with rice or stove top.
Smothered Pork Chops
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
I brown them in pan on top of stove, put them in cake dish and pour Cream of Mushroom Soup on them and bake for about an hour at 350(depending on the thickness of the chop), make mashed potatoes, and green beans. It is to die for !!! Yummy !!!!
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.
Break out the grill, friend.
Get thick pork chops (bone in or boneless both worked for me with this recipe) and cut a nice big pocket into them. Stuff that pocket full with cornbread stuffing (stove top does a good cornbread stuffing, and it's made all the better by taking leftover cornbread, drying it out, and adding it to the mixture beforehand).
Now take it out to the grill. Grill up the chops, getting good marks. Finish it off with a nice bbq sauce. This always comes out looking and tasting nice. BBQ sauce on the stuffing tastes nice, too.
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