What to do with porkchops?

Question

I have about 3 porkchops that I want to cook for my little cousin and I. I know a few recipes but I am looking for something new. I didn't stack up on groceries yet, so I'm out on a few things I'd usually be needing (breadcrumbs, veggies. etc). I have the simple things like seasonings. Anyone know any good, easy, recipe that doesn't require a lot of ingredients? Would you prefer pasta or rice with it? I even ran out of potatoes! Oh and I am looking for something to bake, I suck at frying porkchops, only baking!!

Answer 1

So put 'em in an oven-safe shallow dish and pop 'em in the oven at 325 degrees for 25 minutes. Remove 'em and put a tablespoonful of apple butter (not apple sauce) on top of each chop. Return 'em to the oven for another 25 minutes. Served with the apple butter and a green vegetable. YUM! If you don't have any apple butter, sprinkle a tablespoonful of brown sugar evenly over the three of them and then sprinkle with an eighth of a teaspoon of ground cloves. Pour half a cupful of apple juice in the baking dish and bake the chops without pause for 40 minutes at 325.

Answer 2

Sorry but for this one you will have to fry the pork chops. Trust me porkchops come out delicious like this. If you dont have a can of cream of mushroom soup run to the corner store and get one. or ask a neighbor if they have a can. ANyway put alittle bit of oil in a frying pan and then cook the pork chops until browned on both sides. Lower the heat and in a bowl pour the can of cream of mushroom soup into it then add only a 1/3 can of water and mix it up then pour it over the pork chops cover and lower the heat and let simmer for about 10 minutes then flip the pork chops over and simmer covered on the other side for another 10 minutes. If the pork chops are thin they will be done if they are thick you might need to cook them more. Once done place a pork chop on a plate and if you made rice then you can take the mushroom soup that is in the pan and spoon some over the pork chop and the rice. If you like cream of mushroom soup you will really love how this tastes. If you have never tried cream of mushroom soup it doesnt taste all mushroomy in fact since you cooked it with the pork chops it doesnt taste like mushrooms at all. By cooking the chops like this they come out tender and juicy. You said not alot of ingredients and easy . You cant get any easier. .

Answer 3

Here is an easy recipe from Emeril Lagasse

1 (5-ounce) box plain melba toast
2 teaspoons Emeril's Italian Essence or other dry Italian seasoning
2 tablespoons plus 2 teaspoons Baby Bam, recipe follows
1/2 teaspoon garlic powder
1/4 cup finely grated Parmesan
1/4 cup vegetable oil
2 large eggs
6 thin center-cut pork chops (about 2 1/4 pounds)

Position rack in center of oven and preheat the oven to 400 degrees F.

Line a large rimmed baking sheet with aluminum foil and place a wire rack on top.

Place the melba toast in a food processor and pulse to form coarse crumbs, about 3 pulses.

Transfer the crumbs to a large plastic resealable food storage bag and add the Italian Essence, 2 tablespoons of the Baby Bam, the garlic powder, Parmesan, and vegetable oil. Close the bag and shake to combine.

In a medium mixing bowl, beat the eggs and remaining 2 teaspoons of Baby Bam with a fork.

Using your hands, dip the pork chops 1 at a time into the eggs, then place in the bag, close, and shake to coat on both sides, pressing so that the crumbs adhere.

Place the chops on the wire rack on the baking sheet.

Bake until the pork chops are cooked through and the coating is golden brown and crisp, about 20 minutes.

Using oven mitts or pot holders, remove the baking sheet from the oven and serve the chops immediately.

Baby Bam:
1/2 teaspoon celery salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons dried parsley
2 tablespoons salt
3 tablespoons paprika

Place all the ingredients in a small mixing bowl and stir well to combine, using a wooden spoon. Then store in an airtight container for up to 3 months.

Yield: about 3/4 cup

Answer 4

Quick and Easy Grilled Pork Chops (Or Chicken)(3 Ingredients)

1 (16 ounce) bottle Italian salad dressing (any variety, even the cheap stuff will work)
4-6 pork chops (this works well with boneless chicken breast also, but I prefer the pork)
1/2 cup melted butter
Place the pork chops or chicken into a large ziploc bag or bowl with a lid (not a metal container).
Pour salad dressing in the bag or bowl.
Marinate at least 4 hours or overnight, turning the bag or shaking up the bowl 3 or 4 times.
(I do the overnight marinade in a bag).
Place the chops on a hot grill and cook until juices run clear.
Baste these with butter as they cook so they stay tender.
Serve with your favorite BBQ sides.

Answer 5

You can either make this with fresh garlic or the powder stuff.

Take 3 cloves of garlic
1tsp salt
2tsp of oregano
& a bit of olive oil

put them in a food processor or use mortar & pestle to make a paste

Rub the paste all over the pok chops & then saute them in a pan...No need to fry them & much easier & less time consuming than baking... just put al three in a sauce pan with a little non stick spray... & cook until juices are clear.

you can also do this by sprinkling them with garlic poweder & orgegno & sauteing...

you can bake them if you need to

350 degrees for 15 minutes on each side should do the trick!

Good luck!

Answer 6

Make Inside Out Pork Chops. Just put some Stove Top Stuffing on top and bake at about 350. Or make your own stuffing. Any veggie for a side will do.

Answer 7

Have you added flour to your stuff it is what make the porkchops fry and just dump them into the fryin pan.

Answer 8

Put them in a bed of cream of mushroom, onions, and rice. Vegitables to if you want. You have to also add water for the rice to cook. It's really good.

Answer 9

wrap them in foil with some butter & seasoning, bake for about 40 min. and serve with rice. mmmmm tasty!

Answer 10

Quick Mushroom Pork Steaks
Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings

1 Tbsp. oil
4 boneless pork chops (1 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 cup milk
3 Tbsp. KRAFT Zesty Italian Dressing
2 cups frozen peas
1-1/2 cups instant white rice, cooked as directed on package
1/4 cup KRAFT 100% Grated Parmesan Cheese

HEAT oil in large nonstick skillet on medium-high heat. Add meat; cook 4 min. on each side or until browned on both sides.
ADD soup, milk, dressing and peas; mix well. Reduce heat to medium-low; cook 5 min. or until meat is cooked through (160°F), stirring occasionally.
SPOON meat mixture over hot rice; sprinkle with cheese.


30 Minute Italian Pork Chop Dinner

Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings
2 cups instant brown rice, uncooked
4 lean bone-in center-cut pork chops, cut 1/2 inch thick (about 6 oz. each)
1 tsp. dried oregano leaves
1 each: green and red pepper, cut into strips
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

COOK rice as directed on package.
MEANWHILE, heat large nonstick skillet on high heat until hot. Add chops; cook 2 min. or until browned. Reduce heat to medium; turn chops over. Sprinkle with oregano; top with pepper strips. Drizzle with dressing; top with tomatoes with their liquid. Bring to boil. Reduce heat to low; simmer 12 min. or until chop juices run clear and chops are no longer pink in center.
SPOON rice onto serving plates; top with chops. Increase heat under skillet to high. Cook vegetable mixture 1 to 2 min. or until vegetables are tender and sauce is thickened. Spoon over chops; top with cheese