Simple pork chop recipe (6 ingred. or less?)?

Or a SIMPLE meat recipe that is done on the oven or in the stove-I hate to BBQ. Something with 6 ingred. or less please. Thanks for all your help.Simple pork chop recipe (6 ingred. or less?)?
My family loves this recipe. Its so simple and taste great.





********PARMESAN PORK CHOPS


6 center cut boneless pork chops


1 med. onion


3/4 c. mayonnaise


Approximately 1 c. Parmesan cheese


Garlic powder


Onion powder


Salt (optional)


Pepper (optional)


Sprinkle garlic powder, onion powder, salt and pepper on both sides of pork chop. Slice onion in thin transparent slices. Cover each pork chop with onion slices. Spread mayonnaise over top of pork chop (cover onions). Sprinkle Parmesan cheese to completely coat mayonnaise. Set oven at about 375 degrees. Bake for about 45 minutes until mayonnaise and cheese form a golden crust. Serve immediately. Enjoy!Simple pork chop recipe (6 ingred. or less?)?
I usually buy boneless pork chops and a really good marinade. Throw em' on the grill.
Italian porkchops





3 tablespoons minced fresh parsley


1 teaspoon dried oregano


1/2 teaspoon fennel seed, crushed


1/4 teaspoon garlic powder


1/2 teaspoon pepper


4 (4 ounce) boneless pork loin chops, 1/2 inch thick











In a bowl, combine the first five ingredients; rub over pork chops. Place in a 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Bake uncovered, at 350 degrees F for 38-42 minutes or until juices run clear.
preheat oven to 350 degrees.take a package of pork chops (4-6) season both sides of meat with salt,black pepper,seasoned salt and garlic powder ,place in a 13x9 baking dish. (i prefer glass) pour either 2 large cans or 3 small cans of cream of celery soup over the pork chops.cover pan with aluminum foil and bake for 60-65 minutes,longer if chops are thick.serve with rice or noodles,rolls or bread and a vegetable.good luck.i have made this many times it is very good and is nice for a different taste.
Marinate pork chops in a few dashes of Teriyaki sauce for 15 minutes before baking.





Serve w/ cucumber salad %26amp; rice.
Oh so simple and good too...Pre heat your oven to 350. Brown your chops with a little onion and Merlot. Get your baking dish out and place your pork chops in it. Get two cans of Cream Of Mushroom Soup, a can of chicken Broth and mix together then pour over chops. Season with some salt,pepper and garlic powder (easy on the powder). Bake 45 mins. MMMM Good!
Dip chops in egg that u mix up than in crackers and fry
My favorite way to have pork chops is to brown them in a skillet, then put in a covered casserole dish with gravy (dry packets or jarred) and bake (350) for about 30 minutes....... moist and tasty. Make sure to salt and pepper the chops before browning. The gravy can then be used for your side of mashed potatoes.
Saute chops in olive oil with diced garlic %26amp; onions. When done add powered ginger, thyme and liquid milk. Let thicken and enjoy with rice or potatoes
Don't knock it until you try it


Dr. Pepper Chops Recipe


Serves 4





4 average-sized Pork Chops


2/3 cup Dr. Pepper


2/3 cup Ketchup


1 tsp. Worcestershire Sauce


1 tsp. dried Oregano





Pre-heat the oven to 400掳F.





Place the pork chops in a baking pan or glass casserole dish large enough so the sides of the chops are not touching.





In a small mixing bowl whisk together the Dr. Pepper, ketchup, Worcestershire sauce, and oregano. Pour the mixture over the chops.





Place the baking pan in the oven and bake for 20 to 25 minutes, or until the desired tenderness. Serve with a small amount of the juices over the meat.
Here is one way I've found to get yummy pork chops... put them in a 9x13 pan set oven to 325 and pour on apple juice about 2 inches or so- cover with aluminum foil and bake about an hour... uncover and baste the chops(add more apple juice if necessary and bake an additional 1/2 hour uncovered... (have also added apple slices and some thinly sliced sweet onion on top of the chops/ very good)
For this recipe you'll need:





4 -6 bone-in pork chops


2 boxes Kraft Macaroni and Cheese


1 yellow onion, sliced into rings


1 cube butter


1 3 oz package cream cheese


1/2 cup milk





Season chops with salt/pepper/ and garlic. Saute until browned in part of the butter. Make mac and cheese according to package directions. Add cream cheese and milk. Saute onion in pan. Layer mac and cheese, chops and onion. Cover and bake for 45 minutes in 350 degree oven
Rub pork chops with onion soup mix, then get a can of cream of mushroom soup, put in an oven prooved pan according to directions on label. Put pork chops in and cut up potatoes in pieces and add to the pan. Cover with aluminum foil and put in oven for about an hour and a half at 300F. serve with salad or veggies.
1 1/2 C FLOUR


2 tsp SALT


1 1/2 tsp PEPPER


Mix above ingredints well with a fork





Salt and pepper both sides of chops.


Coat with flour mixture.





Heat 1/2 inch of oil in a frying pan and fry chops at pretty high heat for about 5 minutes each side, lower and cook and additional 5 to10 minutes.
Roquefort-Stuffed Pork Chops


Servings: Serves 4.








Ingredients:


4 1-inch-thick pork rib chops or boneless pork loin chops


3 tablespoons butter


1 1/2 cups small cubes of French bread**


1 cup chopped mushrooms


2 tablespoons minced onion


1/2 teaspoon dried rosemary, finely crumbled


1/2 cup crumbled Roquefort cheese or blue cheese (about 2 ounces)





Preparation:


Preheat oven to 350掳F. Cut each pork chop horizontally in half to bone (or almost through if using boneless chops), making pocket for stuffing.


Melt 1 tablespoon butter in heavy medium skillet over medium heat. Add bread and saut茅 until golden, about 10 minutes. Transfer to medium bowl. Melt 1 tablespoon butter in same skillet. Add mushrooms, onion and rosemary and saut茅 until onion is soft, about 5 minutes. Add to bread. Refrigerate until mixture is completely cool, about 15 minutes.





Mix Roquefort into bread mixture; season with salt and pepper. Insert stuffing into pockets in pork, dividing equally. Skewer pockets closed with toothpicks if necessary. Sprinkle pork with salt and pepper.





Melt remaining 1 tablespoon butter in heavy large ovenproof skillet over high heat. Add pork to skillet; saut茅 until brown, about 2 minutes per side. Place skillet in oven. Bake pork until cooked through, about 25 minutes.





Note: **


can use stuffing box mix to save time.





Pork Chops





4 pork chops 2 shallots, minced


2 tablespoons olive oil 1/2 cup white wine


Salt 1/2 cup chicken stock


Pepper 1 tablespoon cold butter





Preheat oven to 350 degrees. Season pork chops liberally with salt and pepper. Heat oil in large skillet and brown pork chops on both sides. Remove chops to a baking dish, cover with foil and bake for 20 minutes. Add shallots to skillet and cook for 1 minute. Add white wine and simmer until it becomes syrupy. Add chicken stock and season with salt and pepper. Return to a simmer and finish with tablespoon of cold butter





Pork Chops alla Pizzaiola





2 tablespoons olive oil


2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)


Salt and freshly ground black pepper


1 small onion, thinly sliced


1 (15-ounce) can diced tomatoes, in juice


1 teaspoon herbes de Provence **


1/4 teaspoon dried red pepper flakes, or more to taste


1 tablespoon chopped fresh Italian parsley leaves





Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.


Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.





Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.





Note:**


Herbes de Provence:





The mixture typically contains rosemary, marjoram, basil, bay leaf, thyme, and sometimes lavender flowers and other herbs.


The proportions vary by manufacturer. Thyme usually dominates the taste produced by the herb mixture.





Hope these help. enjoy.
* 4 pork chops


* salt and pepper to taste


* 1 pinch garlic salt, or to taste


* 1 onion, chopped


* 1/2 pound fresh mushrooms, sliced


* 1 (10.75 ounce) can condensed cream of mushroom soup





Season pork chops with salt, pepper, and garlic salt to taste. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.
Smothered Pork Chops


1 pkg. (1-1/2 lbs) boneless pork chops


* 1 can cream of mushroom soup


* 1/2 can milk


* 2 Tbls. butter or margerine


* 1 tsp. ground sage





Directions


1. Melt butter in heavy skillet.


2. Brown pork chops on both sides and remove from skillet.


3. Stir sage into the butter left in the skillet.


4. Add cream of mushroom soup and 1/2 can milk.


5. Stir soup mixture until well-blended.


6. Return pork chops to pan %26amp; spoon gravy (soup mixture) over the top.


7. Cover and cook approx. 20 minutes or until pork chops are no longer pink in the center.


8. Serve with hot rice.
pork chops


1 package lipton onion soups mix


chopped bell pepper and onion


sliced mushrooms.


Mix all in skillet and smother chops till done.
Easy one.....





dust the chops with flour, dip in an egg wash, then into flavored breadcrumbs. Place in a roasting pan. Take a package of saurkraut and put the kraut around the chop, pour in some of the liquid, but not all. Dot with butter. Cover in foil. In oven at 350 for about 35 minutes.





I usually add some apples with the kraut before putting in the oven.
Well this is one im making tonight actually.





Cook some sage sausege, like half a tube. (Jimmy Dean)


1 and 1/2 med size cans of bush baked beans


1/2 sweet onion cut up


a little honey ( squeeze for 5 sec)


and a little mustard (5 sec


mix and put in the pan


sautee pork chops till lightly brown on both sides


season as desired


layer on top of the baked beans


im not sure about temp or cook times look it up according to the thickness of the chops





probably like 375 for 30-40 min
Lightly brown the chops, take the chops out of the pan, add a few spoons of apple butter or apple jelly, cook down and add a few pats of butter. Spoon sauce over the chops then serve. You can also do this with cherry jelly or canned cherries.