really good recipe for pork chops?

Answer 1

SWEET AND SOUR PORK CHOPS

3 lbs pork chops
4 onions, diced
1 can pineapple chunks
1/2 cup vinegar
1/2 cup brown sugar
4 tablespoons soy sauce
1/2 teaspoon freshly grated ginger
1/4 cup cornstarch
1 1/2 cups water
1 can water chestnuts
1 green bell pepper
salt and pepper, to taste

In a dutch oven or large skillet, brown the pork chops. Add onions, juice from the pineapple, vinegar, soy sauce, sugar, ginger, salt and pepper.
Cover pan and simmer for 1 hour or until pork chops are tender.

Set pork chops aside.

Combine cornstarch and water, then stir into pan; add water chestnuts, bell pepper, and chunks of pineapple. Bring to a boil and cook until sauce has thickened to desired consistency. Add pork chops and cook until heated through.

Serve over white rice, pasta, or noodles.

Answer 2

Special Pork Chops
Submitted by: PaulaAnn18
Category: Pork Cutlets, Chops & Roasts
Rating:

Total Time: 1 hr 10 min
Makes: 6 servings



Ingredients:
6 pork chops
2/3 cup brown sugar
1 teaspoon paprika
1 teaspoon sage
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 tablespoons cold water

Preparation:
Preheat oven to 300 degrees. Place pork chops in a long, shallow pan. Do not stack or overlap. Do not brown chops.

Mix all other ingredients together in a bowl to make a paste. Spread paste over chops evenly.

Bake, uncovered, for 1 hour at 300 degrees. After they have baked 45 minutes, turn chops once. Spoon some of the mixture in the bottom of the pan over each chop and finish baking.

Answer 3

PEPPER PORK CHOPS

This is so easy as the rice cooks together with the chops

1 tablespoon sunflower oil
6 loin pork chops, about 1,5cm thick
2 tins tomatoes, crushed
1 1/2 cups white rice
3/4 cup water
1 teaspoon chilli powder
1 teaspoon dried origanum
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1 large onion, peeled and thinly sliced
2 medium sized green peppers, cored, deseeded adn thinly sliced

Heat the oil in a large deep frying pan (with lid) over moderately high heat for 1 minute.
Add the pork chops adn brown on each side for 3 minutes.
Drain on paper towelling.
Meanwhile, mix the tomatoes, rice, water chilli powder, origanum, salt, cumin and black pepper in a bowl and set aside
Return the chops to the pan and layer the onion and green pepper slices on top. Pour the tomato mixture over all.
Bring to a boil, reduce the heat to low, cover and simmer for 30 minutes or until the pork chops and the rice ar tender, and the liquid is absorbed.
Check the seasoning.

Answer 4

Smothered Pork Chops
Ingredients
Any cut of Pork Chops
Half a white or yellow onion
One Red Pepper
Minced garlic
1 can cream soup
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 & red peppers & sautee
Season pork chops
Take out the garlic, onions & peppers & 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 & gravy.
Pour this mixture on top of the chops.
Cover pot & bring to a boil.
Once it's boiled, turn flame down low & 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 & enjoy.

Answer 5

i had pork chops last night i breaded them and fryed them until they were done and then i pour a can of sliced peaches on them with 1/2 cup white wine and 1/4 cup butter 1/2 cup brown sugar and simmered the chops in this for about 10 to 15 minutes serve the peaches on the pork chops with a little of the syrup....

Answer 6

Pork Chops & Pierogies
Serving Size : 2

8 frozen potato and onion pierogies
2 bone-in pork loin chops (3/4 inch thick)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 tablespoons butter, divided
1 medium sweet onion, sliced and separated into rings
1 medium Golden Delicious apple, cut into 1/4-inch slices
1/4 cup sugar
1/4 cup cider vinegar

Cook pierogies according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper.

In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm.

In the same skillet, saute onion in remaining butter for 3 minutes. Add apple; saute until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogies. Add pork chops and pierogies to skillet; stir to coat.

Answer 7

heat a heavy skillet with oil, sprinkle chops with dry mustard or any mustard in a bottle(maybe 1 tsp each) quickly brown on each side, add 1/2 cup chopped onion and celery and cook for 10 minutes covered. Add 2 cups apple juice or 1 cup apple cider and 1 can chicken stock. cook and stir until done on lower heat. remove chops and add 1 cup sour cream and cook down to a sauce stage. Serve over chops. Very good!! It's from a Shaker cook book

Answer 8

Stuffed Pork Chops
2 medium apples, coarsely chopped
7 tablespoons unsalted butter
3 tablespoons light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon nutmeg, Ground
SEASONING MIX
1 tablespoon salt
1 teaspoon onion powder
1 teaspoon cayenne pepper, Ground
3/4 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon dry mustard
1/2 teaspoon rubbed sage
1/2 teaspoon cumin, Ground
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
PORK CHOP INGREDIENTS
6 pork chops (1-3/4" thick)
3/4 lb pork, Ground
1 cup onions, Chopped
1 cup green bell peppers, Chopped
2 teaspoons garlic, Minced
1 can diced green chilies
1 cup pork or chicken stock
1/2 cup breadcrumbs
1/2 cup green onions, Finely chopped

In a food processor or blender, process the apples, 4 Tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes.
Set aside.
In a small bowl thoroughly combine the seasoning mix ingredients; set aside.
Prepare the pork chops by cutting a large pocket (to the bone) into the larger side of each chop to hold the stuffing.
In a large skillet, brown the ground pork in the remaining 3 Tbsp.
butter over high heat, about 3 minutes.
Add the onions, bell peppers, garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom well.
Stir in the green chilies and their juice and continue cooking until mixture is well browned, about 6 to 8 minutes, stirring occasionally and scraping the pan bottom as needed.
Add the stock and cook 5 minutes, stirring frequently.
Stir in the bread crumbs and cook about 2 minutes more, stirring constantly and scraping pan bottom as needed.
Remove from heat.
Sprinkle the remaining seasoning mix evenly on both sides of the chops and inside the pockets, pressing it in by hand.
Prop chops with pocket side up in an ungreased 13x9-inch baking pan.
Spoon about 1/4 cup stuffing into each pocket; reserve the remaining stuffing.
Bake chops with pocket up at 400F until the meat is done, about 1 hour 10 minutes.
Place the remaining stuffing in a small pan in the oven for the last 20 minutes to reheat.
Serve immediately with each chop arranged on top of a portion of the remaining stuffing.

Answer 9

Brown the chops in a small amount of oil in frying pan. Put them in a baking pan, cover them with applesauce. Cover the pan with foil or a lid. Bake at 350 degrees for almost an hour. It is a no fail recipe I got from my grandmother.

Answer 10

4 apples - peeled, cored and sliced
cinnamon - to taste

in a skillet - melt some butter
add apples and cinnamon and heat until apples soften

place on top of pork chops