what is your favorite way to prepare porkchops?

Answer 1

i like to brown them then bake in oven,, put some campbells mushroom soup mixed with a little milk or water over them while baking,,,, or do the same in a crockpot

Answer 2

PORK CHOPS WITH ALMONDS AND SHERRY

4 pork chops
1 clove garlic
1 level teaspoon crushed dill seeds
1 tablespoon olive oil
37,5g unsalted butter
100g flaked almonds
125ml dry sherry

Trim any excess fat off the chops.
Peel and crush the garlic and rub this and the dill seeds into both sides of each chop.
Brush the chops all over with oil and put them under a hot grill, for 8 minutes on each side.
Brush the chops again with oil when they are turned.
Meanwhile, melt the butter in a small pan and cook the almonds over low heat until they are straw-coloured.
Pour in the sherry, boil until bubbling, and then reduce the heat to simmering point and continue cooking until the almonds turn a caramel colour.
Arrange the chops on a serving dish, withe the sherry sauce and almonds poured over them.

Answer 3

Seer them in a pan with a couple of tablespoons of oil. Set them aside, and add chopped onion and bell pepper to the pan, about 2 t or 3 tablespoons of each. Cook until onions are clear. Add a 12 ounce can of tomato juice, and a cup of rice, stirring in fry pan. Put pork chops in a baking pan, and pour mixture over the chops. Bake in 350 oven for about 30 minutes - until the rice has soaked up the juice. This is pork chops in Spanish rice, and it is oh so good!

Answer 4

In a ziplock bag, put a lot of soy sauce (maybe 1/2 cup), a lot of garlic, a spoonful of ginger, good splashes of dark sesame oil and hot chile oil, along with some chopped green onions and a hearty splash of olive oil.

Put the pork chops in the bag, seal, shake and squeeze the bag to make sure all the chops have the marinade on them, and let sit in the fridge for a few hours.

Grill on a Foreman-type grill. So good!

Answer 5

Baked with apples - the combination is delicious!

BAKED PORK CHOPS

3 thick cut pork chops
1 med. onion
2 baking apples
1/2 c. Gulden's mustard
1/2 c. honey

Sprinkle pork chops with salt, pepper and paprika. Spread mustard on both sides of meat. Place in a Pyrex dish. Cut onion into small cubes and place on top of pork chops. Top also with sliced apples. Pour honey over pork chops, onions, and apples. Bake, uncovered, at 350 degrees for 1 hour. Serves 3.

Answer 6

Marinate overnight in refrigerator in Allegro Hickory Smoke Marinade and cook on a grill.

Answer 7

Put them in a baking dish on top of sliced onions with a dash of olive oil, put crushed garlic and smoked paprika on them with a touch of black pepper, add a bit of red wine and bake on gas mark 8 for 20 mins covered with foil, then take the foil off and bake for a further 10 minutes.....delicious!

Answer 8

I buy the very thin sliced boneless chops. Beat an egg, and dip the pork chops in the egg. Bread them in a half and half mix of Italian bread crumbs and grated parmesan cheese. Pan fry in olive oil until golden brown. These are great with a rice pilaf and veggies, or with pasta.

Answer 9

Balsamic Glazed Pork Chops with Red Pepper Grits:

Steamed green beans go well with this dish.

3 cups water
3/4 teaspoon salt, divided
3/4 cup uncooked quick-cooking grits
2 tablespoons butter
1/2 teaspoon bottled minced garlic
1 (7-ounce) bottle roasted red bell pepper, drained and diced
Cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
1/8 teaspoon black pepper
1/4 cup balsamic vinegar
2 tablespoons honey

Bring water and 1/2 teaspoon salt to a boil. Add grits, butter, and garlic, stirring with a whisk. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat; stir in red pepper.

While grits cook, heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with 1/4 teaspoon salt and black pepper. Add pork to pan; cook 4 minutes on each side or until done. Remove from pan. Stir in vinegar and honey, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Return pork to pan; turn to coat. Serve pork and sauce over grits.

Yield: 4 servings (serving size: 1 pork chop and 1 cup grits)

Answer 10

I like to sprinkle them with garlic powder, brown them slightly, and then put in a baking pan and cover with cream of mushroom soup {straight out of the can}, and bake for about an hour at 375 F.

Answer 11

Pork Chops with Beer, Cabbage & Apples

4 center-cut pork chops, about 1-1/2 inches thick
Salt and freshly ground black pepper
3 Tbs. vegetable oil
1 small red onion, thinly sliced
1 Tbs. Dijon-style mustard
1/2 head Savoy cabbage (about 1 lb.), cored and thinly sliced
2 tart apples, peeled, cored, and cut into 1/2-inch slices
1 cup beer or ale
2 sprigs fresh thyme or 1/2 tsp. dried
1/2 cup homemade or low-salt canned chicken stock

Season the chops on both sides with salt and pepper.
Heat the oil in a large, heavy skillet over medium-high heat until hot. Add the chops and cook on one side until well browned; turn and brown other side. Transfer to a plate and set aside.

Put the onion in the pan and cook, stirring, until softened, about 5 min. Stir in the mustard and 1/2 tsp. pepper. Add the cabbage and apples, season lightly with more salt, and cook, stirring, for another minute. Add the beer, thyme, and stock. Bring to a boil and cook for about 5 min. to intensify the flavors.

Return the chops to the skillet, burying them in the cabbage mixture. Cover the pan and simmer until the pork is just cooked through, about 15 min. Season to taste. Arrange the chops on plates and top with the cabbage.
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Pork Chops & Pierogies

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.