Thin cut center pork chop recipes?

Question

We are having pork chops for dinner tonight and I'm tired of simply frying or baking them. Does anyone have suggestions on how to jazz them up. (I'll try baking or frying with new suggestions)

Answer 1

last night we had those kind of pork chops. I browned them in skillet and seasoned them then put them in casserole dish. I made brown gravy and poured on top of the pork chops with some onions and bell pepper and stuck them in the oven on 350 degrees until they were done. They were really good. Hope this helps.

Answer 2

Thin Cut Pork Chop Recipes

Answer 3

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Answer 4

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RE:
Thin cut center pork chop recipes?
We are having pork chops for dinner tonight and I'm tired of simply frying or baking them. Does anyone have suggestions on how to jazz them up. (I'll try baking or frying with new suggestions)

Answer 5

I like to do a citrus pork chop and add some yummy rice. So, just do some orange juice, and lemon, and pineapple in a pan. Leave all the juice in your pineapple and use the tidbits. Then lay the pork chops in the pan and let them steam in those juices. Then you can remove the pork chops....add more liquid if you need it and put some quick rice in there and cook it....add some green onion and salt and pepper...and serve it up...this is also good with chicken. :)

Answer 6

Try this recipe. It is simple and soooo good. I got it from ivillage. Make sure you use wine instead of broth-gives it really good flavor. also, my kids don't like onions-they like the flavor just not biting into one. So instead, I grated about a tablespoon of shallot and added that when it says to add the onions. I served it with cous cous and sauted green beans.
Servings: 4

Ingredients:

1/4 cup flour
1/2 teaspoon each salt and pepper
4 (3/4-inch) boneless loin pork chops (3 to 4 ounces each)
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup white wine or chicken broth
1/3 cup chopped scallions
1/4 cup heavy cream
1 teaspoon fresh lemon juice
1 firm ripe pear, cut into thick slices (about 3/4 inch thick)
2 teaspoons chopped fresh parsley
Directions:

Combine the flour with 1/4 tsp each salt and pepper on a shallow plate. Add the pork chops, tossing to coat.

In a large skillet, heat the oil and butter over medium-high heat. Add the pork chops and cook, turning once, about 8 minutes total or until cooked through. Remove to a plate; cover loosely with foil to keep warm.

In the same skillet, add the wine, scallions, cream, lemon juice and remaining salt and pepper, stirring to scrape up any browned bits and until the sauce has thickened, about 5 minutes.

Gently stir in the pear slices; cook until just heated through, 30 seconds to 1 minute. Pour over the chops; sprinkle with parsley.

Answer 7

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Answer 8

Brown the chops and then let simmer in....
1. Dry onion soup mix w/water
2. Cream of mushroom shoup w/water
3. Pork gravy w/water

The longer you let the chops simmer on low, the tender they are. I would suggest that the chops be completely covered by any of the three listed. If you use the gravy, you can also make mashed potatoes and have them with the gravy. You can also leave them in the crock pot or slow cooker on low for the day in either of these. They will be real tender.

Answer 9

Different but EASY Pork Chops: Saute chops in a pan, add Rotel tomatoes or spaghetti sauce.
TexMex: Add chili powder and serve over rice top w/cheese.
Italian: Add oregano & basil and serve over pasta w/parmesian.

Answer 10

I like them browned and then baked in a can of cream of mushroom or celery soup with 1/2 can of water mixed in. bake at 350 until done. Since these are a tender texture, I like to serve them with cubed potatoes that are boiled until almost done and then drained and browned in butter with papricka sprinkled over them in a fry pan.