i need a new recipe for pork chops any good ones out there?

Answer 1

This is incredibly easy and melt in your mouth delicious. I prepared this in my electric skillet!

Gravy Baked Pork Chops
Serves 4

4 (1-1/4 inch thick) Pork Chops
1/2 Tsp Salt
1/4 Tsp Freshly Ground Black Pepper
1 Tbsp Unsalted Butter
3/4 Cup 2% Milk
1/4 Cup Water
1 (10-3/4 oz can) Cream of Mushroom Soup

Instructions:
Preheat the oven to 350º F.

Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Sauté the pork chops in the butter for about 5 minutes per side.

In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.

Bake for 45 minutes. Serve immediately.

Answer 2

We're not fans of pork chops in this family, but this recipe is a hit!

Parmesan-Crusted Pork Chops

2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Answer 3

Double thick Pork chops stuffed with Spinach and Chorizo

2 Double-thick pork chops. Cut a small slit in the side and using a paring knife open up a pocket inside.
2 cups lowfat buttermilk
4 TBS Red Hot
3 TBS Spice rub (I used onion and garlic powders, paprika, salt, pepper, thyme, oregano, cayenne)
2 TBS wheat flour

In a ziploc or a bowl add the pork chops (with the pocket already created), buttermilk and red hot. Allow to sit in the fridge for an hour or two, turning occasionally to coat.

Heat a heavy bottomed saute pan with some olive oil and butter.
Heat the oven to 375

When you are ready to cook remove the pork chops from the marinade and just wipe off the excess with your hands, don't pat them dry.
Stuff them with the spinach mixture (see recipe below).

Mix the flour with the spice rub.
Dredge the pork chops on all sides in this mixture and add them to the frying pan.
Since they are wet, you will need to use a spatula to turn them so you can scrape up the spice mixture that may stick to the bottom.
Cook them on each side for 3 minutes or until they are nice and brown.
Place them on a rack over a sheet pan and slip them into the preheated oven.
Cook them until an instant read thermometer inserted into the stuffing registers 165 or into the meat registers 145 - 150. Mine took about 12 - 15 minutes



For the stuffing:
2 Shallots minced
1/2 a package of frozen chopped spinach, thawed and squeezed dry
3" piece of semi-dry chorizo minced
3 TBS grated Parmesan
Butter
Olive Oil
salt and pepper

In a pan heat some butter and olive oil, once the butter has stopped foaming add the minced shallot. Stir and cook until shallot is translucent. Add the chorizo and spinach. Stir and season with some salt and pepper. Once everything is heated through take off the heat and add the Parmesan. Allow to cool slightly and use to stuff the pork chops.

Answer 4

We coat bone in pork chops lightly with flour and seasonings then heat about 2 T of oil. Sear both sides (this keeps in the juices) Place the seared chops in a crock pot and pour one can of your favorite cream of soup add about 1/2 can of water and cook on high 6-8 hours. The chops will be falling off the bone. You can use the gravy to serve over mashed potatoes or rice.

Answer 5

Season with salt pepper, garlic powder and paprika. Pour a little bit of olive oil in a skillet. toss in onion and garlic saute a little while. Next brown those babies on both sides. While browning mix cream of mushroom soup and Lipton onion soup mix in a bowl. Pour over chops and simmer till all flavors have married. Make mashed potatoes and greens to go with it. Enjoy!

Answer 6

This is really easy and delicious.

make a dry rub out of
1tbs Cardamom
3/4 tbs Cinnamon
1/2tbs black pepper
1/2tbs salt.

Rub on both sides of pork chops and grill.

It's very savory. The only way I eat chops anymore.

Enjoy!

Answer 7

This will sound odd, but it it really good.

Bake them as usual but cover the topsides with a layer of Del Monte Cocktail Sauce.

Answer 8

How about baking pork chops with fruits??? Other than blueberries or blackcurrants, you can replace them with cherries or redcurrants.

<<<< Fruit -filled Pork Chop >>>>> Serves 8

1 Rack of pork, containing 8 cutlets
500g blueberries or blackcurrants
6 tablespoons garlic salt
5 tablespoons freshly ground black pepper
2 tablespoons olive oil
250 ml dry white wine

1) Preheat over to 200 degree C/400 degree F/ Gas 6.

2)　Using a sharp knife to separate bones from meat, leaving both ends intact, to make a pocket. Trim excess fat from outside of rack.
3) Mix garlic salt with 3 tablespoon of black pepper in a bowl, rug mixture on the meat, mix 2 tablespoon of black pepper with the blueberries in a bowl, place half of the fruit mixture in pocket of meat.
4) Place meat in a flameproof baking dish, brush pork with olive oil and bake for 30 minutes.
5) Reduce oven temperature to 180 degree C / 350 degree F / Gas 4 and bake for 1 hour longer or until cooked. Remove meat from pan, place on a warm serving platter, cover with foil and set aside to stand for 15 - 20 minutes.
6) Add wine and remaining fruit to baking dish and bring to the boil over a medium heat. Reduce heat and simmer, stirring constantly and scraping bash of dish for 10 minutes or until sauce is reduced to half.
7) Serve sauce with pork chops.

<<<< Braised Pork Chops with shallots & Pears >>>> Serves 4

1000g meaty pork chops (4 slices)
500g shallots, skinned
4 cloves garlic, sliced
1 bay leaf
12 sage leaves
300 ml chicken stock
2 tablespoons sunflower oil or olive oil
3 tablespoons of cooking wine, sherry
3 pears
salt to taste
1/2 lemon juice

1) Pre-heat oven to 200 degree C / fan or 180 degree C / gas 6
2) Take a small roasting tray which is big enough to hold all the ingredients in a layer.
3) Place the tray over a moderate heat, add oil to spread the tray well, stir fry shallots and garlic until tinged with brown, about 5 minutes.
4) Add pork chops to the tray, sprinkle cooking wine, fry both sides of pork chops till changed colour (1 minute), add bay leaf, sage, chicken stock & salt to taste. Bring to boil, then transfer to the oven to bake for 20 minutes, turn 1 to 2 times.
5) Peel the pears, quarter and core, turn them in the lemon juice to prevent browning. Add the pear quarters and the juice to the roasting tin, nestling them in around the shallots and chops. Return to the oven and roast for a further 20 minutes.
6) Remove the chops, pears and shallots from the tray to dinner plates, heat tray over medium heat and boil to reduce the liquid for a few minutes. Taste and adjust seasoning, then pour over the chops and serve with roasted potatoes or pasta.

Answer 9

Check out recipezaar.com , they have hundreds of thousands of recipes on anything you could possibly imagine. they also have a message board there too.

Answer 10

Cook them well first, and then sprinkle them with tequila and cover with orange juice, add salt to taste, simmer. They taste pretty good.