recipes for pork chops?

Question

am bored with the same old seasoning i put on any ideas ?

Answer 1

Try the following

Pork Chops with Sage and Apples
4 lean pork chops
3 level dessertspoons very finely chopped fresh sage
2 Cox's apples, cored and sliced into rings but with skins left on
4 level tablespoons dried white breadcrumbs
1 small egg
about 3 tablespoons oil
about 2 oz (50 g) butter
1 medium onion, sliced into rings
salt and freshly milled black pepper

First of all, mix the sage and breadcrumbs together and season well with salt and coarsely milled black pepper. Then beat the egg and dip the pork chops first in the egg, then into the breadcrumb and sage mixture, pressing firmly all round so that the chops get a really good, even coating.

Now heat 2 tablespoons of oil and 1 oz (25 g) butter together in a frying pan and, first of all, brown the chops quickly on both sides with the fat fairly hot, then lower the heat and let them gently cook through (it will take around 25-30 minutes depending on the thickness of the chops). While that's happening, melt a little more butter and oil in another frying pan and fry the apple and onion rings. Drain everything on crumpled silicone paper (parchment) before serving.

or Pork Chops Braised in Milk

4 large pork chops (at least 1 inch/2.5 cm thick)
4 tablespoons chopped fresh parsley
2 tablespoons crushed fresh rosemary, finely chopped
1 clove garlic, crushed
½ oz (10 g) butter
1 tablespoon groundnut or other flavourless oil
1 medium onion, chopped small
2 sticks of celery, chopped small
8 oz (225 g) carrots, peeled and chopped small
10 fl oz (275 ml) whole milk
salt and freshly milled black pepper
Pre-heat the oven to gas mark 4, 350°F, 180°C.

First of all, remove the skin from the chops, then cut a pocket in each one, slipping the knife in the fat side across towards the bone and making a slit about 2½ inches (6 cm) long. Then combine the chopped parsley and rosemary in a bowl and mix with the crushed garlic and some salt and freshly milled black pepper. Then push about 2 heaped teaspoonfuls of this herb mixture into each pocket. Now heat the butter and oil together in the casserole and fry the chops in 2 batches until nicely browned on both sides; remove the first batch to a plate before you fry the second. Next, cook the prepared vegetables in the fat remaining in the casserole over a medium heat, stirring occasionally, for 8-10 minutes or until softened and golden, then return the chops, together with any juices, to the casserole. Pour in the milk, season, then bring the mixture up to simmering point and bake, uncovered, in the top part of the pre-heated oven for 40-45 minutes, turning them halfway, or until the chops are cooked through and tender. The milk, by the way, is supposed to coagulate into a sauce.

or Pork Chops Baked with Wild Mushrooms and Creme Fraiche

6 large pork loin chops, weighing about 8 oz (225 g) each
½ oz (10 g) dried porcini mushrooms
7 fl oz (200 ml) crème fraîche
2 oz (50 g) butter
1 level dessertspoon chopped fresh thyme, plus 6 sprigs, to garnish
12 oz (350 g) dark-gilled, open-cap mushrooms
juice 1 large lemon
1½ level tablespoons plain flour
salt and freshly milled black pepper

Pre-heat the oven to gas mark 4, 350°F (180°C).
First of all, place the porcini mushrooms in a bowl, pour on enough boiling water just to cover them, then leave them to soak for 20 minutes. Then place a sheet of foil (large enough to wrap the chops in) in the roasting tin. Now, in a large frying pan, melt the butter and fry the chops to a nice, nutty, golden colour on both sides. As you brown them, transfer them on to the foil, then season each one with salt and freshly milled black pepper and sprinkle on the thyme. Now chop the open-cap mushrooms roughly and fry them in the same pan you browned the meat in, adding a little more butter if you think it needs it. When the juices start to run, drain the porcini, squeeze out any excess moisture, then chop them small and add them to the fresh mushrooms along with the lemon juice. Let the lemon juice bubble for about 1 minute, then sprinkle in the flour and stir with a wooden spoon, absolutely ignoring what it looks like as all will be well in the end! Now spoon the mixture over the pork chops, then, finally, top each one with a large blob of crème fraîche. Place a sprig of thyme on each, then wrap up loosely in the foil, sealing securely, but leaving some space between the chops and the foil. Then bake in the oven for 1 hour exactly.Serve the chops with all the delicious juices poured over and garnish with the sprigs of thyme. As this is very rich you need to keep the vegetables quite simple.

Pork with Apples and Calvados
2 thick pork chops
1 large Cox's apple, cored and cut into ½ inch (1 cm) dice with the skin left on
2 tablespoons Calvados
1 tablespoon oil
½ oz (10 g) butter
1 large shallot, peeled and finely chopped
1 level dessertspoon golden caster sugar
7 fl oz (200 ml) dry cider
1½ level tablespoons crème fraîche
salt and freshly milled black pepper

First of all, heat half the oil and half the butter in the frying pan over a medium heat. Then add the apples and shallots together with the sugar and turn the heat up high. Toss everything around until caramelised and tinged brown at the edges (this will take about 6-8 minutes), then use a draining spoon to transfer on to a plate to cool.

Next, pat the chops dry with a piece of kitchen paper and season them with salt and pepper. Now add the rest of the oil and butter to the pan and, keeping the heat high, brown the chops for about 5 minutes on each side. After that, heat the Calvados in a small saucepan and, when it is hot, set light to it and pour it carefully over the browned chops (it's a good idea to have a large pan lid handy just in case!).

When the flames have died down, pour the cider into the pan, lower the heat to medium and allow the sauce to bubble and reduce for about 15 minutes or until it has turned syrupy. After that, stir in the crème fraîche and reduce the heat. Return the caramelised apples to the pan to heat through briefly, then taste to check the seasoning. Serve the chops with the sauce poured over them.

Answer 2

Brown Sugar Chops Prep Time 5 min. Cook Time 1 hr. Serves 6 Rate It: 5 stars Write a Review All 2 Reviews Email This Recipe IM This Recipe Print This Recipe 1. Ingredients 6 pork chops 6 tablespoons brown sugar 6 tablespoons margarine 1 tablespoon soy sauce Nutrition Info Per Serving Calories: 246 kcal Carbohydrates: 13 g Dietary Fiber: 0 g Fat: 14 g Protein: 14 g Sugars: 13 g About: Nutrition Info Powered by: ESHA Nutrient Database 2. Cooking Directions Preheat oven to 350 degrees F (175 degrees C). Place the chops in a 9x13 inch baking pan. Place 1 tablespoon of brown sugar on top of every chop. Place 1 tablespoon of margarine on top of the brown sugar. Sprinkle chops with soy sauce. Cover pan with foil and bake in preheated oven for 45 minutes. Remove foil and bake for an additional 15 minutes, until browned. Yield: 6 servings 3. Still Hungry?

Answer 3

Breaded Pork Chops

INGREDIENTS
3 eggs, lightly beaten
3 tablespoons milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
4 pork chops
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F (70 degrees C).

Answer 4

Creamy Potato Pork Chop Bake

1 tablespoon vegetable oil
6 pork chops
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
1/2 cup sour cream
salt and pepper to taste
1 (20 ounce) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 1/2 cups French-fried onions, divided

Heat oil in a large skillet over medium high heat. Add pork chops and saute until browned. Remove from skillet and drain on paper toweling.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
In a medium bowl mix together soup, milk, sour cream and salt and pepper to taste. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and spread mixture in the bottom of a 9x13 inch baking dish. Arrange pork chops over potato mixture.
Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 160 degrees F (70 degrees C). Remove cover; top with remaining cheese and onions and bake uncovered for 5 more minutes.


i make this alot but i do change some of the ingredients.. i use cream of chicken soup, or pepperjack soup instead of the cream of celery ( i dont like it) you can basically use any cream soup and get great results! i add more cheese, and more fried onions( love themmmmmmm)

if you goto the site listed under source you will see a bunch of reviews and what other readers changed up too... hubby cant get enough of this stuff!!!

Answer 5

Here's my favorite way to cook pork chops:

Pork chops, (raw, do not brown)
2 medium to large raw onions peeled and sliced into rings
Can of Cream of Mushroom with Roasted Garlic soup
Salt & Pepper to taste

In a large high sided frying pan with lid, place the raw onion slices on the bottom of the pan, spread out to form a bed of rings. Place the raw chops on top. Sprinkle salt, and pepper on the raw chops. Spread a can of Mushroom with roasted garlic soup over the chops. Add about 1/3 of a can of water (no more than that). Cook on the stove, covered, for one hour. I usually bring it to a boil the first five minutes then back it down to low or medium low for most of the hour. Just enough to cause slow, steady bubbles in the soup mixture -- but not a rapid boil. Great served with mashed potatoes as the mixture because makes a great gravy.

If you can't find the Cream of Mushroom with Roasted Garlic soup, use regular cream of mushroom soup and add some Garlic Powder.

Answer 6

Slow Cooker Chops
INGREDIENTS

* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1/4 cup water
* 1 1/2 pounds boneless pork chops
* 1 teaspoon ground black pepper
* 1 (14.5 ounce) can green beans
* 4 potatoes, peeled and cubed

DIRECTIONS

1. Pour soup into slow cooker. Stir in water to thin soup slightly. Season each pork chop with a dash of pepper, and place chops in slow cooker. Cover, and cook on Low for 7 to 8 hours.
2. Add green beans and potatoes, and cook on High for 2 to 2 1/2 hours. Stir, remove from heat, and serve.

Answer 7

Dip pork chops in an egg beaten with 1 teaspoon of water. Then dip in bread crumbs (I like a mixture of dried bread crumbs. crushed croutons and panko) with some salt, pepper and a good amount of Parmesan cheese, a touch of garlic powder and some onion powder. I just add a little and taste, add a little more, taste until it tastes good. Place on baking sheet covered w/ aluminum foil (for easy cleanup), spray foil with cooking spray, put pork chops on foil and spray w/ cooking spray. Cook in 425 preheated oven for 20 minutes or until no longer pink. You can make a gravy for them, but they are juicy and taste so good, they really don't need it.

Answer 8

Place chops in a oven proof dish, side by side.

Then cover with sweet cider.

Leave to marinade in the fridge for at least two hours.

Meanwhile peel potatoes and slice.

Heat oven to gas mark 5 or equivalent.

Place sliced potatoes on top of chops similar to Lancashire Hotpot.

Place in oven for at least one hour.

Check the chops before serving.

Enjoy!

Obviously you can tweak this as you wish.

Answer 9

brown pork chops and garlic, and soften an onion in the same pan pop into a casserole dish with all the juices, add thick wedges of apple and a can of dry cider, cook until chops are ready. serve with green beans or peas,jacket potato and warm crusty bread.delicious. hope that's a bit different for you.

Answer 10

Pork chops taste really nice with a syrup made from tinned peaches and orange quick gel. Sounds awful I know but it tastes really nice.

Answer 11

I love baked pork chops with bar-b-que sauce if seasoned correctly you will lick the plate.

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