How to make pork chops?!


Question: Marinate them in Italian dressing for about 1 hour then roll in Italian style bread crumbs that have Parmesan and Romano cheeses mixed in - bake at 375 degrees F for 45 minutes to 1 hour depending upon how thick/big they are. Serve with smashed potatoes, green beans and maybe some gravy. It is easy, fast and very tasty.


Answers: Marinate them in Italian dressing for about 1 hour then roll in Italian style bread crumbs that have Parmesan and Romano cheeses mixed in - bake at 375 degrees F for 45 minutes to 1 hour depending upon how thick/big they are. Serve with smashed potatoes, green beans and maybe some gravy. It is easy, fast and very tasty.

my bf loves fried pork chops. i use a french onion soup packet and mix with flour to coat my chops.

easiest way...set your skillet with a small amount of oil in it into the oven while you preheat to 350. When the oven is preheated remove the skillet and place it on a hot eye. Put the pork chop in and let it cook for 5 minutes on one side, season to taste. Flip it over and immediately place in the oven for 20 minutes. simple, and delicious every time.

Fried pork chops...
Heat about a quarter inch of oil in a large skillet. dredge the chop in egg, then coat with flour. and cook until you get a nice brown color on each side.

another recipe...
make a 50/50 mix of whole grain mustard and condensed milk slather it on the chops and cook in a 350 degree oven for about 30 minutes.

If your chops are over 1/2-3/4 inch thick, and are boneless you could always butterfly them, put some dill, garlic, and lemon in the centers....fold them back closed and cook in a 350 degree oven for about 40-45 minutes

Get divorced !You learn how to make most any thing by your self!

I make mine in the crock pot with a package of french onion soup and some water! Cook them on low all day long!

Skillet-fried Pork Chops


Here is a basic, yet delicious, recipe for pork chops. The chops retain their tenderness and are extremely moist if you don't cook them too long. A 1/2" chop should be cooked 5 minutes each side and a 3/4" chop about 8 minutes each side. You can cut into the chop to check as you go along. Serve with Paul's mashed potatoes and any green veggie for color. Enjoy!

6 pork chops
2 Tbl flour
Salt
Freshly ground pepper
3 Tbl shortening or lard
1/2 cup apple cider or chicken broth

Lightly dredge the chops in the flour. You may either add the salt and pepper to the flour, first (I do) or sprinkle on afterwards. Heat the shortening in the skillet and brown the chops over medium heat, as recommended above.

Remove the chops to a warm platter and drain the skillet for all but 2 tablespoons of the remaining liquid. Add the apple cider or broth and cook down 1 minute. Spoon over chops

I have our butcher cut 2 inch and a half thick loin pork chops, put them in a Ziplock bag with Italian dressing and marinate them overnight. We always barbecue them and I serve them with a sauce made out of creamy cucumber salad dressing, sour cream, as much crushed garlic as you like and chopped fresh English cucumber - everything to taste. They are sumptuous.

First put the chops in a brine which is a mixture of salt and water. After you use a brine on chops, you will never want them any other way!! Recipe on this link http://www.virtualweberbullet.com/brinin... then grill them until tender and put the sauce on last. Grilling with sauce on the grill immediately will cause the sugar in the sauce to burn away and will make your meat too crisp with hardly any sauce. Use this raspberry sauce and ENJOY!!

1/3 cup seedless raspberry jam
2 tablespoons balsamic vinegar
1 teaspoons prepared horseradish
2 garlic cloves, finely minced
1/4 teaspoon ground red pepper (cayenne)
salt to taste
Stir raspberry jam, vinegar, horseradish, garlic and red pepper into dripping in skillet. Cook and stir until bubbly. Cook about 1 minute more or until slightly thickened. Spoon sauce over meat and continue grilling for about 2 minutes each side.





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