pork chops tonight?

Question

any good recepie suggestions? Not sweet, and not creamy, not on a bbq pit?

Answer 1

You better give me best answer for this one...because I know what's for dinner!!!!!!!

Teriyaki Pork Chops

1/2-3/4 cup teriyaki sauce
1 tablespoon brown sugar
1/2 teaspoon minced garlic
4 pork chops, 1 inch thick

Spray inside of slow cooker with cooking spray.
Combine teriyaki sauce, brown sugar and garlic in small bowl and mix well.
Place pork chops in cooker;pour mixture over top.
Cover and cook on low heat 7-8 hours.

Answer 2

Our favorite way to have pork chops is to thinly slice a couple good sized onions into "rings" and lightly brown those in a couple spoons of vegetable oil. Then lay the pork chops on top of the onions and pour a can or two of Campbell's roasted garlic mushroom soup, that has been thinned with a half can of water per can of soup, over the top. Bring to a boil and turn the heat down to medium low and let simmer for an hour. That makes the best darned gravy in the world, so have plenty of smashed potatoes to go with it!

Answer 3

I have two ways that I make pork chops, very simple, very quick, inexpensive yet still finger lickin good - Chocolate Pork Chops (I know this may sound strange but don't knock it til you try it, I've had a lot of stranges faces made before tasting and a lot of compliments after) and Puerto Rican Fried Pork Chops.

To see the step by step recipes click on my profile for the website. You will find the recipes under red meats in the main dish section when you browse the recipes.

Hope this helps.

Answer 4

season the chops with seasoned salt, garlic powder, and black pepper.
saute them on both sides until browned in a lightly oiled skillet.
remove the chops from the pan and add in a can of cream of mushroom soup to the pan and a small amount of water. stir it until the soup is somewhat smooth.
lower the heat to simmer and put the chops back in the skillet.
add in some sliced onions and a dash of thyme.
cover the chops with a lid and let it continue to simmer for 15-20 minutes.

serve this dish with rice or mashed potatoes, rolls, and a dinner salad.

Answer 5

Put enough oil (or bacon grease if you want a LOT of extra flavor and don't mind the fat/calories) in a large frying pan to cover the bottom. Dip your chops in beaten egg then dredge in Italian seasoned bread crumbs. Fry over medium heat until done on one side, then flip and fry until done on the other side. How long this takes depends on how thick your chops are. If they're getting too brown too quickly, reduce the heat to medium-low.

These are very, very good...very moist and tender, yet slightly crispy on the outside.

Answer 6

Sweet & Sour Pork Chops
1 can 8 1/4 oz chuck pineapple in syrup, undrained
1/4 C cider vinegar
1 medium green pepper, cut into chunks
8 pork chops 1/2 inch thick
1 envelope Shake n' Bake barbecue seasoning and coating
Heat oven to 425 degrees.
Drain pineapple, reserving syrup. Mix vinegar and 1 tablespoon of the syrup; set aside. Mix cornstarch and remaining syrup in medium bowl until smooth. Stir in pineapple and pepper. Pour into 13x9 inch baking pan. Moisten pork chops with vinegar mixture; shaking off excess liquid. Coat as directed on package. Place on pineapple mixture. Bake 25 minutes or until cooked through. Serve with pineapple mixture.

its really good!

Answer 7

I marinade the chops in milk, salt, pepper, and cayenne
Make fresh bread crumbs with french or sourdough, parm, Italian Seasonings

Dip chops in egg and coat with bread crumbs

Cook on roasting pan at 350 until coating is brown and internal juice runs clear- about 40 minutes

Answer 8

Marinade your pork chops in a marinade (i use Dales) for about 30-45min. Then grill until completely cooked all the way through.

Answer 9

PLace the chops in a pan for the oven and pour a can of crushed pineapple over them and bake at 350 for an hour or so.

Answer 10

Put them in a ziplock with some olive oil, sesame oil, hot fire oil, soy sauce, garlic, ginger, and chopped green onions. :et that marinate in the fridge. Then grill with a Foreman-like electric grill or on the stove. They're really great. (Amounts aren't exact because I invented this, it's according to taste.)