Pork chops...any interesting ideas for preparing them? I'm tired of coating and baking them.?

Answer 1

I season and quick pan (just on top of the stove in a little oil about 2 minutes on each side of the chops) THEN put in a crock pot with saurkraut and a diced oninon...cook for several hours until the pork falls off the bone...yum.

I never bread anything as I don't care for breading.

You can also season & quick pan on both sides of the chops - put them in a baking (13x9) pan with: Two cans of Cream of Mushroom soup / 1 can of milk/ 1/2 can water and a diced onion. Bake in a PRE-heated oven at 375 for an hour. Serve with Mashed potatos or rice.

Answer 2

Brown your chops well. Pour on the barbecue sauce of your choice along with either a can of drained crushed pineapple or peaches. You can simmer that on top of the stove until the chops are the tenderness you desire, or put them in an oven-proof pan and bake them until tender. When they are done, serve with cornbread stuffing (I recommend Stove Top), and either asparagus or peas.

Answer 3

In a casserole dish, layer sauerkraut and pork chops - starting and ending with sauerkraut. Pour in 1 cup water, and sprinkle with brown sugar. Cover; bake at 350* for 1 hour.

Here are a couple of recipes for you...

"Pork Chops and Cream" - Serves 6

2 lbs. pork chops
2 tbsp. peanut oil
1/4 to 1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/8 tsp. ground allspice
1/8 tsp. dried thyme
1/4 cup minced scallions (green onions)
1 tsp. minced garlic
1 cup white wine (or broth, or water)
1 cup heavy cream

1) Saute pork in oil 3-4 minutes each side, until done. Remove pork from pan; keep warm.
2) To make sauce, stir salt, pepper, allspice, thyme, scallions, garlic and wine into pork drippings; simmer 3-4 minutes, until reduced by half. Stir in cream; simmer without boiling, just until thick. Serve with pork.


"Pork and Squash in Foil"

For each serving:
1 pork chop, 1" thick
1/8 tsp. salt
Dash pepper
1/2 acorn squash
1 tbsp. brown sugar
1 tbsp. honey
1 tbsp. butter or margarine

Heat oven to 400*. Trim excess fat from pork chop. Place chop on 18x12" piece of heavy-duty aluminum foil. Season with salt and pepper.
Fill hollow of squash with brown sugar, honey and butter; place squash cut-side up on chop, and wrap tightly in foil. Place on baking sheet; bake about 1 hour or until squash and chop are tender.

Answer 4

Savory Pork Chop Rice Bake

INGREDIENTS:

* 1 1/2 tablespoons butter
* 1 1/2 tablespoons olive oil
* 1 cup matchstick carrots
* 8 ounces sliced mushrooms
* 1/2 cup chopped onion
* 2 ribs celery, sliced
* 6 to 8 boneless pork chops
* 1/2 cup white or blush wine
* 1 envelope pork gravy mix
* 1 cup water
* 2 to 3 cups cooked rice, heated

PREPARATION:
In a large skillet over medium heat, melt butter with oil. Add carrots, onions, and celery; sauté just until tender. Add mushrooms and sauté until mushrooms are browned. Add pork chops; cook, turning, until chops are browned.Add wine; simmer until wine has almost cooked off; stir in gravy mix. Add water and cook until thickened and bubbly. Place hot rice in a 2-quart casserole; top with chops and vegetables with sauce. Preheat oven to 325°. Bake pork chops with rice for about 20 to 25 minutes.
Pork chop recipe serves 4 to 6.

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Alsatian Pork Chops

4 large center-cut loin pork chops (or wild boar chops)
1 lb. sauerkraut
2 Tbsp butter
2 Tbsp salad oil
salt and pepper
1 medium onion, minced
1 medium clove garlic, minced
1/8 tsp chervil
1/8 tsp rosemary
1/4 tsp sage leaves
4 finely chopped juniper berries
1 cup dry white wine
1 cup chicken broth

Preheat oven to 350 degrees. Drain and squeeze the sauerkraut to eliminate as much juice as possible (reserve juice in frig for future marinades for other meats). Melt butter in a dutch oven and add the oil. Sprinkle the chops with salt and pepper and saute until light brown on both sides. Add onion, garlic, chervil, rosemary, sage and juniper berries and continue to saute about 5 minutes. Add sauerkraut, white wine and chicken broth, place lid on dutch oven and bake in oven for 1 hour and 15 minutes until all liquid has been evaporated from *****. Season to taste and serve with boiled potatoes or spaetzle.

Answer 5

Stuffed pork chops are the BEST. First you butterfly as many as you need ( I like to make mine big so 1 per person usely does it) I make my own stuffin but any brand of stuffin will do. I also like to cover my chops with foil til the last 5 mins. If you like them spicy cover them with chilli sause or Bushs chillie in the jar.

Answer 6

I was in the same boat & my friend recommended the crockpot with a can of any kind of cream soup and whatever vegetables I had on hand. Very good. And a nice change of pace.

Answer 7

try this one... yummmy...smile

Mexican Pork Chop Recipe

* 6 1/4 inch Pork chops.
*2 Cups of cooking oil (your choice)
*Garlic (fresh or powder)
* Whole or chopped can tomatoes
* 1 Cup of flour
* Salt
* Black pepper
* Jalapeño pepper
* Water

Instructions for Pork Chop Recipe:
Pre-heat oil in skillet over medium heat, salt, pepper and flour each side of the pork chops. Place in skillet fry till golden brown on both sides. Ok we have them all cooked, set aside, and drain oil from skillet leaving about one tablespoon.
Lets use 1 teaspoon of garlic powder or 2 fresh cloves, one 16oz can of tomatoes, 1/2 teaspoon salt, 1 or 2 jalapeño peppers, (optional) puree in blender. Pre-heat oil in skillet pour liquid from blender add 2 cups of water bring to a boil, place pork chops in liquid, cover simmer over low heat 30 to 40 minutes.

Tip we could go to our salsa recipe make a quart pour over our Pork Chops season to taste, simmer 30 minutes, and call it pork chops and chili.

Serve with rice, beans flour tortillas. A good substitute for rice with this dish would be vermicelli a delicious mexican pasta dish (Fideo).:
In blender 1 cup of chopped tomatoes, 1 cup of water, 1 clove of garlic, 1/2 teaspoon of cumin (optional).
For the Vermicelli we will start off like making Mexican rice, heat in skillet two or 3 tablespoons of oil, 1/2 pound of Vermicelli, need to break it up a little. We need to slowly cook turning often to keep from burning. We just want to toast to a golden brown stage.
Now that we have the Vermicelli toasted, pour ingredients from blender bring to a boil, turn down heat to low simmer till tender, about five minutes or less. If it is to dry add a little water, this you will learn to adjust thru trial and error.

Answer 8

I always brush them with olive oil and then put lemon pepper and garlic salt on them. Let them sit for a bit then throw em on the grill. They're great!

Answer 9

Broil or grill them.
Put them in casserole with baked beans or sauerkraut and bake.
Cut into slices and make a stir fry.

Answer 10

Bake them in cream of mushroom soup and put onions and mushrooms on top. bake at low and covered. or use bbq sauce