What is a simple recipe for porkchops?

Answer 1

This is incredibly easy and melt-in-your-mouth delicious!

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

Baked Pork Chops with Swiss Chard:

1 pound Swiss chard, stems removed, leaves washed and cut crosswise into 1-inch pieces
3 tablespoons olive oil
1/2 teaspoon salt
Fresh-ground black pepper
4 pork chops, about 1 inch thick (about 2 pounds in all)
1 1/2 tablespoons grated Parmesan
2 ounces grated fontina (about 1/2 cup)

1. Heat the oven to 450°. Oil a 7 1/2-by-11 1/2-inch baking dish. In a medium bowl, toss the Swiss chard with 1 tablespoon of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon pepper. Put the chard in the baking dish.

2. Rub the pork chops with 1 tablespoon of the oil, the remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Put the pork chops on top of the Swiss chard. Drizzle the remaining tablespoon oil over the chard, around the pork chops. Sprinkle the Parmesan and fontina over the chard, around the chops. Bake until the chops are just done, about 18 minutes. Let stand 5 minutes before serving.

Swiss Chard: You can use either green or red Swiss chard for this dish. You'll want to rinse the leaves thoroughly before cooking, but don't dry them. The moisture will help keep the chard from drying out during cooking.

Wine Recommendation: Wines based on the sangiovese grape work particularly well with pork chops. Try a Vino Nobile di Montepulciano, similar to Chianti but richer, earthier, and more powerful.

Yield: 4

Answer 3

Creamy Mushroom Porkchops

Ingredients

4 center cut boneless
-porkchops
1/4 t ginger
1 cn cream of mushroom soup
1/4 t dill weed
1 cn whole kernal corn
1/3 c seasoned bread crumbs
1/4 t savory

Instructions

Set oven to 375, In a 9X9X2 (or similar size) casserole dish, mix cream of
mushroom soup with corn. Do not drain corn first, but use liquid to dilute
soup. Put pork chops in casserole and cover with mixture. Sprinkle
seasoning to taste, and then cover all with bread crumbs. Cook for 1 Hr.
and 15 min. in 375 degree oven. Serve over a bed of rice.

Answer 4

Pork Chop Potato Stew
Total Time: 1 hr
Makes: 8 servings, 1 1/2 cups each

Ingredients:
8 boneless pork chops
Small amount of vegetable oil
4 medium potatoes, sliced
2 onions, sliced
1 can Campbell’s Cream of Mushroom Soup
1 can milk
Pepper

Preparation:
Brown pork chops in a large pot with the vegetable oil. Remove and let drain.

Layer pork chops, potatoes, and onions until all are used. Place soup on top, and add milk.

Turn on medium heat and cover. Cook until potatoes are tender usually about 30 minutes.
Add no salt, sprinkle with pepper and serve.

Notes:
This recipe can also be made with chicken breasts. If someone does not like mushroom soup it can be made with cream of celery or cream of chicken if using chicken breasts.

Answer 5

Pork Chop Pileups - A fast and delicious way to serve pork chops with the vegetables. Servings: 6

Ingredients:
6 pork chops
2 potatoes, thinly sliced
1 (15 ounce) can green beans, drained
1 onion, thinly sliced
2 (10.75 ounce) cans condensed cream of mushroom soup
1/2 cup milk
Salt and pepper to taste

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange pork chops in a 9x13 inch baking dish.
3. Layer potatoes, beans and onion on top of chops.
4. Season with salt and pepper to taste.
5. In a medium bowl combine soup and milk and mix together; pour mixture over chops and veggies.
6. Cover dish with aluminum foil and bake in the preheated oven for 1 hour or until internal temperature of pork has reached 160 degrees F (70 degrees C).


For more recipes, a good website to use is http://allrecipes.com/

Answer 6

1. Salt and pepper the the porkchops.
2. Slice a lemon and an onion thinly. (One slice per chop.)
3. Lay a lemon slice on each chop.
4. Lay an onion slice over each lemon slice.
5. Squirt some ketchup onto the top of each chop.
6. Cook in the oven at 350 degF for about 15 minutes. (Depending on the thickness of the chops, of course. Watch them frequently to be sure they are cooked properly.)

Answer 7

I have several ways of cooking pork chops.
My family really likes shake and bake.
They always come out moist and juicy and it's easy.

If you are ok with fried foods, you can flour your chops and cook them in a little olive oil. when they are fully cooked, remove them from the pan and add some mushrooms and about a cup of water to make a gravy.

Another style I like was taught to me by a Colombian friend:
Slice potatoes and onions in a fry pan and season to taste with a little oil and water. Put the chops on top of the veggies and place slices of tomatoes on top of that. Cover and let stew till finished and serve over white rice.

Grilling with a pork rub is always easy and tasty too.
Just too many things you can do with your meat.....:-)

Answer 8

A quick and easy way to fix pork chops: Use "Shake & Bake". I use a little extra seasoning of my choice because I like my food spicy. This is the simplist and fastes way you will find.

Answer 9

Marinate overnight in Moore's marinade & 1 tbsp water. Pre-heat charcoal grill to medium coals. While coals are getting ready, sprinkle with fresh ground pepper & garlic salt. Grill over medium coals til done.....They are sweet, tender & juicy!! Serve with garlic rice, spiced apples & field peas along with plenty of hot cornbread.Yummy!

Answer 10

Coat thin slices of pork chops with flour and deep fry it. Finish it off with a garlic and teriyaki sweet glaze and garnish with green onions.