How do you make your pork chops??

Answer 1

yuck

Answer 2

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.

Answer 3

onion - thinly sliced
1/2 c. water
1/2 c. dry white wine
2 tbsp. unsalted butter
1 stalk celery - thinly sliced
2 tbsp. Dijon mustard
2 (1 1/2-inch-thick) pork chops
2 tsp. capers


Steps:
1. Melt the butter in a frying pan over medium heat.

2. Add the pork chops and brown them on both sides.

3. Transfer to an oven-safe braising pan.

4. Cook the onion and celery in the same frying pan over medium heat for 2 to 3 minutes, stirring frequently.

5. Add the wine and water and bring to a boil over high heat.

6. Pour the mixture over the pork chops and lightly season with salt.

7. Cover and place in a 300-degree oven for 1 1/2 to 2 hours, until the chops are tender when pierced with a fork.

8. Remove the chops, strain the pan juices with a wire strainer and combine them with Dijon mustard and capers. Simmer for 2 minutes, then pour over the chops.

9. Serve immediately.


Tips:
Use a roasting pan with a tight-fitting lid if you don't have a braising pan.

Possible varietals for dry white wines include sauvignon blanc, pinot grigio, and some chardonnays, but whatever you have in your refrigerator should work, as long as it's not a dessert wine.

Answer 4

I like mine stuffed .
Take double thick pork chops ,cut a pocket in them and stuff with bread stuffing ,pour pork gravy on top and bake until done .about an hour to 1&1/2 hours at 350

Answer 5

ALOHA PORK CHOP SKILLET
Prep Time: 5 min
Total Time: 30 min
Makes: 4 servings
2 tsp. oil
4 bone-in pork chops (1-1/2 lb.)
1 medium each: red and yellow pepper, cut into chunks
2 cans (8 oz. each) pineapple chunks in juice, undrained
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT CATALINA Dressing
1-1/2 tsp. garlic powder
1-1/2 cups MINUTE White Rice, uncooked
HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 5 min. on each side or until browned on both sides.
ADD peppers, pineapple with its juice, broth, dressing and garlic powder; mix well. Bring to boil. STIR in rice; cover. Reduce heat to medium-low; simmer 5 min. or until chops are cooked through (160°F.) Remove from heat; let stand 5 min.
TIPS
Substitute 4 small boneless skinless chicken breasts (1 lb.) for the pork chops. Prepare as directed, increasing browning time to 5 to 6 min. on each side.

Answer 6

Season, sear in olive oil, remove, in same pan add half cup of apricot preserves and 1 tsp soy sauce. Simmer until thicken and add chops back into the pan. Coat chops with glaze and enjoy the heavenly goodness.

Answer 7

My husband hated pork chops when we got married. Turned out his mom made them by boiling them and then frying them into shoe leather. I grill mine with a little barbecue sauce.

Answer 8

i make them lots of different ways but my favorite is a fry them just to brown them then i drain then in another pot put a bout a cup and a half of water to boil i add cilantro green peppers onions garlic tomatoes sauce then i add the chops cook them to they are soft and falling of the bone also i add some potatoes then i add a package of Goya Saxon then finish enjoy,, also bake with shake and bake..

Answer 9

I like them prepared with shake n bake. Just marinate in buttermilk for at least a few hours but the more the better then shake in the shake n bake. Bake. Serve with applesauce and mash potatoes. That is my preference at least.

Answer 10

Marinade in white wine, worchestershire sauce, olive oil, salt, pepper and garlic overnight and bake or broil until done. I make enough sauce to put over homemade mashed potatoes.

Answer 11

yummy Fry chops in olive oil very well done.Then put them in a oven pan and minced garlic and onion add mushroom soup,better if you make soup homemade,put in oven 350 degrees,cook for 20 minutes