what other ways i can cook pork chops...or how can i dress them up beside just placing them in the oven?

Answer 1

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)
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.

Answer 2

Pork Chops and Apples
Serving Size : 2

1 medium unpeeled cooking apple, sliced
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
2 pork rib chops, 1/2 to 3/4 inch thick (about 1/4 pound each)

1. Heat oven to 350F. Place apples in 1 1/2-quart casserole. Sprinkle with brown sugar and cinnamon.
2. Remove fat from pork. Spray 8- or 10-inch nonstick skillet with cooking spray; heat over medium heat 1 to 2 minutes. Cook pork in hot skillet about 5 minutes, turning once, until light brown.
3. Place pork in single layer on apples. Cover and bake about 45 minutes or until pork is slightly pink when cut near the bone and apples are tender.

Answer 3

Ok, beware, this is so easy, and my husband absolutely goes nutty for it. Mind you, it is not very good for you.

Place pork chops in baking dish
in a bowl combine:
- one can cream of mushroom soup (I use the low sodium low fat)
-one package au jus
-one can water
-sliced mushrooms
whisk it around until mixed

pour over pork chops.

I bake these for an hour at 350, then turn the oven down to 200, cover and leave them in for at least another two hours.

The pork comes out falling off the bone. It's great with mashed potatoes or rice.

Answer 4

This is a favorite in my family.
Smear mustard all over both sides of the pork chops (I don't like mustard, but this is good. I don't know why), then roll in flour. Fry in skillet just long enough to brown them.
Put them in casserole dish and cover with a can or two of Campbell's chicken gumbo soup. Cover with foil and cook at 300 for 2 hours. We use pork loin cut about an inch thick.

Answer 5

PORK CHOPS WITH SCALLOPED POTATOES

6 (1/2 inch thick) boneless pork chops
6 medium red potatoes, thinly sliced
1 medium onion, thinly sliced
2 teaspoons dried thyme
1 teaspoon pepper
1/4 cup butter
1 teaspoon beef bouillon
1 cup hot water
1/4 cup all-purpose flour
1/4 cup water

Preheat the oven to 350 degrees.
Heat a skillet over medium-high heat and coat with nonstick cooking spray. Brown the pork chops on each side, about 2 minutes, then set aside.
Layer half of the potato slices, and half of the onion slices in the bottom of a lightly greased 9x13 inch baking dish. Season with half of the thyme and half of the pepper. Dot with 2 tablespoons of the butter. Arrange pork chops on top of the potatoes, then cover with the remaining potatoes, onion, seasonings, and butter. Dissolve the bouillon cube in hot water, and pour evenly over the casserole. Cover with a lid or aluminum foil.
Bake for 1 hour in the preheated oven. Remove the pork and potatoes to a serving dish with a slotted spoon. Pour the drippings into a skillet. In a small bowl or cup, whisk together the flour and water using a fork. Whisk into the drippings, and cook over medium heat until thickened and bubbly. Serve gravy with pork chops and potatoes.

Answer 6

Try putting them in a crock pot with a can of cherry pie filling and Little lemon juice.... go to work and come home and have delicious pork chops cook on low all day!

Answer 7

easy and simple pork chops:

sprinkle both sides with Emeril's Essence
fry on a pan with 1 tbsp (worth 4 chops)of melted butter
on med high heat

you will have leftover seasoning, so you can use it over- seal in an airtight container

Ingredients
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions
Combine all ingredients thoroughly.

serve with rice (chicken flavored- use chicken boullion in the water) and green beans

Answer 8

You can try stuffing your pork chops with Stove Top Stuffing or with Spinach and Artichoke Dip from TGI Friday's. You can also grill them with an Apricot glaze. You can't really taste the apricot but it tastes great!

Answer 9

I found this recipe that sounds really good. Check it out and let me know if they turn out as good as they sound. It's an apple glazed pork chop.

Answer 10

If you try shake and bake stuff it's really tasty and easy to do it brings interest to boring old pork chops for real and it;s pretty cheap to