Help I am looking for a really good pork chop recipe to make for tonight's dinner?!
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Answers: heres on of my favorites....
http://www.foodnetwork.com/food/recipes/...
I like them browned and then simmered in mushroom-soup sauce. That's kind of plain, though. You can find lots of folks' favorite recipes by going to www.cooks.com -- it's a site full of favorite recipes people have sent in. There are tons of good recipes there, but you can easily find anything; their in-site search box is great.
This is my favorite pork chop recipe - we've made it too many times to count. It's in Lidia Bastianich's Italian Table cookbook and also available on her website. It's easy and it has a lot of flavor:
Spicy Pork Chops
COSTOLETTE DI MAIALE PICCANTE
Servings: Makes 6 servings
Description:
Ingredients: Six 3/4-inch-thick lean rib or loin pork chops (about 3 pounds)
Salt
All purpose flour for dredging
5 tablespoons extra virgin olive oil
12 garlic cloves, peeled and crushed
3 bottled cherry peppers in vinegar, halved, stems and seeds removed
2 sprigs fresh marjoram or rosemary
3 tablespoons red wine vinegar
3/4 cup dry white wine
1 cup Chicken Stock or canned low-sodium chicken broth
Directions: Pat the pork chops dry with paper towels and sprinkle both sides of each lightly with salt. Coat the chops with flour and shake off any excess flour. Divide the oil between two heavy, large skillets--cast-iron is ideal-- and place the skillets over medium heat. Add the chops and cook, turning once, until golden brown on both sides, about 10 minutes.
Tuck the garlic in around the chops and cook until golden, about 3 minutes. Reduce the heat to low. Tilt the skillets and spoon off as much of the fat as possible. Divide the cherry peppers and rosemary between the skillets. Add half of the vinegar to each skillet and cook, shaking the skillets occasionally, until almost evaporated, about 3 minutes. Pour half of the wine into each skillet and cook until reduced by half, about 5 minutes.
Add 1/2 cup of the chicken stock to each skillet, cover them and simmer for 15 minutes, turning occasionally. Remove the chops to plates. The sauce should be slightly syrupy. If not, increase the heat to high and boil one to two minutes. Spoon the sauce over the chops. If you like, you may strain the sauce first, but it is more interesting with the pieces of pepper and garlic still in it.
Bake the chops in cream of mushroom soup and then use the soup for gravy on mashed potatoes.
Sweet and sour cranberry pork chops
Pork chops
1 cup Russian salad dressing
1 package dry Lipton onion soup mix
1, 15 ounces, can whole cranberry sauce
Place pork chops in a greased casserole.
Mix together remaining ingredients and pour over the chops.
Bake, uncovered, at 300 degrees F for 2 to 3 hours.
Serve with rice or noodles.