Pork Chops?

Question

Hi everyone! I am cooking pork chops for dinner tonight, i usually bread and bake them, and really like them this way, but would like some new ideas.... Anyone got any good recipes for pork chops?

Please don't give me web sites to look at...just want your recipes. Thanks in advance!

Answer 1

PORK CHOPS SUPREME

6 boneless center cut pork chops
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons vegetable oil
3 small onions, thinly sliced
1/2 cup water
2 tablespoons light brown sugar
2 tablespoons cider vinegar Sprinkle pork chops with salt and pepper.
Cook pork chops in hot oil in a large skillet over medium-high heat 5 minutes on each side or until browned.
Drain.
Add Onions, and remaining ingredients to skillet.
Cover, reduce heat to medium, and simmer 30 minutes or until meat is tender.

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

Cut apples (remove seeds) to have one half apple for each pork chop. Season the pork chop with salt and pepper. Place the apple halves flat side down on the pork chop. Make a few slits in the rounded side of the apple and sprinkle with sugar and cinnamon. Bake at 350F. You'll have pork chops and apple sauce.

Answer 4

Pork chops
tomato sauce
sliced onions
butter
salt and pepper to taste

Sautee your chops in the butter, with the onions. Add the tomatos sauce and let simmer until the chops are done.
Serve with mash potatos, and use the sauce as a gravy.

Answer 5

PORK CHOPS WITH MANGO PINEAPPLE SAUCE
Active time: 30 min Start to finish: 4 1/2 hr (includes chilling)
4 (3/4-inch-thick) loin pork chops
2 teaspoons salt
1 3/4 teaspoons black pepper
1 (1-lb) firm-ripe mango, peeled and coarsely chopped
2 tablespoons unsalted butter
1 cup drained canned pineapple chunks (from a 14-oz can)
1 cup mango nectar
1/4 cup packed light brown sugar
2 tablespoons Dijon mustard
4 whole cloves
2 tablespoons olive oil
1 large onion, coarsely chopped
1 garlic clove, finely chopped
1/3 cup fresh cilantro leaves



Sprinkle both sides of pork chops with 1 teaspoon salt and 3/4 teaspoon pepper (total), then chill, covered, at least 4 hours (to allow seasoning to permeate meat).
Purée chopped mango in a food processor until smooth, then force through a sieve into a bowl. Bring mango purée, butter, pineapple, mango nectar, brown sugar, mustard, cloves, and remaining teaspoon each salt and pepper to a boil in a 1 1/2- to 2-quart heavy saucepan, stirring until butter is melted, then simmer, uncovered, stirring occasionally, until thickened, 12 to 15 minutes. Discard cloves.

Pat pork chops dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in 2 batches, about 1 1/2 minutes on each side. Transfer to a plate as browned.

Pour off all but about 1 1/2 tablespoons fat from skillet, then cook onion over moderate heat, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add sauce and pork chops (with any juices) and simmer, uncovered, turning chops over once, until just cooked through, 6 to 8 minutes. Sprinkle with cilantro.

Cooks' note:
• Seasoned uncooked pork chops can be chilled up to 10 hours.

Makes 4 servings

Answer 6

i like to butterfly the chops, either boneless or bone-in. then stuff them with a sage and onion flavored bread stuffing. be careful not to over stuff. place in baking dish with any leftover stuffing. bake in 375 degree oven until cooked through. serve with pork gravy if you have it.

Answer 7

I like to put them in a baking dish, season them with pepper and garlic, then pour 1 or 2 cans of chicken rice soup over top, and a little water. bake in the oven at 350 until done. The soup make a great gravy so we always serve with mashed potatoes.

Answer 8

lightly bread them + salt and pepper
1/8 " olive oil in a pan medium-low heat and cook untill each side is browned
use the oil and "brown bits" in the pan add little bit of chicken broth and flour keep whisking until a smooth texture.
pour the light roux (sauce) over breaded pork chop and serve with rice.
it is delicious!

Answer 9

This is so good you'll cry, honest
Stuffed Pork Chops with Beer-Glazed Onions

Ingredients:

4 bone-in rib pork chops* (1 1/2-inches thick)
4 slices hickory smoked or peppered bacon
4 ounces Fontina or white Cheddar cheese, grated (1 cup)
salt and pepper
Beer-glazed Onions, for stuffing (recipe follows)

Preparation:

Cook bacon in skillet or on griddle over medium high heat until crispy. Drain bacon on paper towels, crumble and add to onion mixture. Stir in cheese, set aside.

Prepare pork chops for stuffing by inserting sharp paring or boning knife through side of each chop until tip touches bone. Carefully cut opening to width of about 1 inch. Swing knife tip through chop to create pocket, being careful not to widen opening. Turn knife and swing blade in opposite direction to make finished pocket as large as possible.

Divide onion mixture among 4 chops (about 1/4 cup stuffing for each). Carefully stuff the mixture into the center of each chop. Season both sides of chops with salt and pepper. Preheat grill to 400 to 450 degrees F. Spray chops lightly with cooking spray, place on hot grill. Cover; cook for 8 minutes per side or until internal temperature reaches 160 degrees F using an instant-read thermometer. Remove from grill, cover with foil and let rest for 5 minutes.

Beer-glazed Onions

Ingredients:

1 medium onion, peeled and chopped (about 1 cup), I use Sweet onions like Mahi or Vidalia
1 tablespoon oil
1 tablespoon brown sugar
1/3 cup beer**

Preparation:

In medium skillet, cook and stir onion in oil until onion is translucent, about 7 minutes. Stir in brown sugar, cook for 2 minutes to caramelize. Stir in beer, simmer for 5 minutes or until there is no liquid. Remove from heat, cool slightly.

*The unbroken eye of meat in a bone-in rib chop makes it an ideal chop for stuffing. The rib bone also acts as a helpful guide when cutting the pocket into the chop.

**Substitute white wine, if desired.

Serving Suggestions:

A simple, but flavorful stuffing is a great way to keep chops ultra moist and flavorful while grilling. This stuffing delivers an intense trio of tastes by combining sautéed bacon, Fontina cheese and meltingly tender beer-glazed onions.

Answer 10

2 cans green beans
4 potatoes, peeled and cubed
6 boneless porkchops
1 cup water

In crockpot, place green beans and potatoes, top with porkchops. Pour in water. Cook on low 6-8 hours on low.