how do you make pork chops?

Answer 1

There are so many wonderful ways to cook port chops. Here is a website with 11 screens worth of recipes. Scroll down each screen and click onto the next page:
http://www.cooks.com/rec/search/0,1-0,tender_baked_pork_chops,FF.html

Answer 2

You make pork chops by slaughtering one or more pigs. If your question is how do you cook pork chops, then, you can broil them, bake them or fry them. Paula Deen has a very tasty pork chop recipe (I've tried it, it's delicious and relatively easy to make, and I'm no cook!) Check her website or the food network website (I think thats the channel her show is on). You can also smother pork chops. If you're frying them, you'll need a pan of oil, I prefer olive oil. Flour for breading and of course any seasonings that you might want to add. If you're baking or broiling them, all you need is the seasonings you're going to add. For broiling don't cover the chops, for baking, cover them with aluminum foil or lid. If you need further detailed info, contact me. Good luck!

Answer 3

Well... actually the pig "makes" the pork chops.

I just cook them.
Very simple and yummy.
Salt, pepper and a little garlic powder.
Pan fry over medium-to medium heat.

Answer 4

Cook on the grill

Answer 5

It usually involves killing a pig and cutting body parts. But you can just go to the grocery store and buy them already packaged.

You can fry them or grill them or bake them in an oven. The choice is yours.....

Answer 6

chop up a pig
but you knew that

Answer 7

*************CORN-BREAD TOPPED PORK CASSEROLE
olive oil
1 medium onion, diced
2 garlic cloves, minced
2 pounds pork pieces, cut into 1-inch chunks
1 28-ounce can whole tomatoes
1 4-ounce can chopped green chilies, drained
1/2 cup water
2 teaspoons brown sugar
salt
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons double-acting baking powder
1/3 cup milk
1 egg
2 HOURS BEFORE SERVING:
In a large skillet over medium heat, sauté onion and garlic until tender in 2 tablespoons olive oil. Using a slotted spoon, remove onion mixture and set aside.
In the drippings remaining in pan, sauté pork chunks over medium to high heat until well browned.
Return onion mixture to pan. Stir in tomatoes (with juice from can), brown sugar, green chilies, water and 3/4 teaspoon salt.
Bring to a boil, stirring to loosen brown bits from bottom of skillet.
Spoon pork mixture into a deep 2 1/2-quart casserole dish. Cover casserole and bake at 350°F for 1 hour.
Corn-bread topping:
5 minutes before pork is done, prepare topping.
Combine flour, cornmeal, sugar, baking powder, and 1/4 teaspoon salt in a medium bowl. Whisk in milk, egg, and 2 tablespoons olive oil just until blended.
Remove casserole from oven. Pour off or skim excess fat from liquid in casserole. Spread corn-bread batter evenly over top of pork mixture in casserole.
Bake for 20 minutes or until golden and toothpick inserted into corn bread comes out clean.
Serve immediately.
8 servings.

**********HOMESTYLE SKILLET PORK CHOPS
4 thick pork chops
4 thick slices onion
1 (16 oz.) can pork and beans
2 tbsp. ketchup
1 tbsp. brown sugar
1 tsp. mustard
Brown chops in skillet. Drain off fat. Season with salt and pepper. Top with onions. Cover - cook over low heat 30 minutes. Add remaining ingredients. Cook uncovered 15 minutes.

*******PORK CHOP CASSEROLE
Coat 4 pork chops in flour and brown in Wesson oil. Put in casserole dish. Pour 1 can of cream of mushroom soup over pork chop. Bake in oven about 35 minutes in 375 degree oven. Serves 3 or 4.
NOTE: Can dilute soup with a little water, but I don't.

*******TEXAS SMOTHERED PORK CHOPS WITH CABBAGE
2 lg. heads cabbage
5 pork chops
3/4 c. cooking oil
1 gallon water
Clean and wash cabbage leaves. Put water and cabbage in stock pot and boil until tender. Drain cabbage well in strainer. Fry pork chops in black iron fry pan until brown. Cut pork chops in small pieces. In frying pan with grease from pork chops, put cabbage and smother down. After cabbage is smothered down a little and excess water evaporates, add pork chops and seasoning. Cook cabbage until brown. Take about 1 1/2 hours.

*******BARBECUED PORK CHOPS
2 1/2 c. water
1 tbsp. sugar
2 tsp. black pepper
2 tbsp. butter
1/4 c. vinegar
2 tsp. salt
1/4 c. chopped onion
1 lg. clove garlic, minced
1 tsp. red pepper
1-2 tsp. chili powder
1 tsp. Tabasco sauce
1 tsp. mustard powder
3 tbsp. Worcestershire sauce
Combine all ingredients in a 1 quart saucepan and bring to a boil. Sauce is better if allowed to stand overnight to blend flavors. The sauce should be warmed before use.
Select large meaty chops sliced approximately 1 inch thick. Chops should be placed on grill over low to medium heat and cooked approximately 45 minutes. They should be turned frequently with barbecue sauce brushed on each time they are turned. Do not overcook!
When grilling thick pork chops, if in doubt, insert a meat thermometer in one. When thermometer registers 170 degrees, chop is done.

*****COUNTRY FRIED PORK CHOPS
Flour
Salt and pepper
Garlic salt
Paprika
Oil
Pork chops
Make a mixture of the flour and seasonings and put into paper bag. Wipe off chops with a damp cloth and shake in the flour mixture. Heat oil 1 to 2 inches in heavy skillet. Fry chops until nice and brown. After all chops are fried, drain oil and add enough water to cover chops. Simmer until chops are tender.
This seasoning is also good for spare ribs. Shake ribs in flour mixture; put in roasting pan and bake until tender and nicely browned.