Anyone have a delicious skillet pork chop recipe?!
I need to use what I have on hand - no time to go to the store:
- four boneless pork chops
- condensed cream of mushroom soup (1 can)
- condensed tomato soup (1 can)
- lemon juice, lime juice
- baby carrots
- fresh baby spinach
- shredded iceburg lettuce
- salsa
- hot sauce (Frank's Red Hot)
- a million different varieties of mustard (seems like it anyway)
- basic ingredients like oils, vinegars, honey, worcestershire, etc!.
- basic seasonings like salt, pepper, parsley, oregano, etc!. I am out of basil :(
I won't have time to bake or slow cook anything so it has to be stove top!. I usually dredge in bread crumbs then fry, but I'm looking for something different (saucy) to mix it up a bit!. Thanks in advance for sharing!Www@FoodAQ@Com
- four boneless pork chops
- condensed cream of mushroom soup (1 can)
- condensed tomato soup (1 can)
- lemon juice, lime juice
- baby carrots
- fresh baby spinach
- shredded iceburg lettuce
- salsa
- hot sauce (Frank's Red Hot)
- a million different varieties of mustard (seems like it anyway)
- basic ingredients like oils, vinegars, honey, worcestershire, etc!.
- basic seasonings like salt, pepper, parsley, oregano, etc!. I am out of basil :(
I won't have time to bake or slow cook anything so it has to be stove top!. I usually dredge in bread crumbs then fry, but I'm looking for something different (saucy) to mix it up a bit!. Thanks in advance for sharing!Www@FoodAQ@Com
Answers:
season those babies- then brown them in a skillet with hot oil!. Remove them and then brown some onions in the pan with the drippings, add the can of cream of mushroom soup with a cup of water and some cooking sherry (if you have) add the chops back in and simmer for 15-20 min, serve with white or brown rice and veggies!.!.!.yummyWww@FoodAQ@Com
Skillet Pork Chops with Potatoes and Onions
* 2 tablespoons vegetable oil
* 4 pork chops (1/2 inch thick), trimmed
* 2 tablespoons all-purpose flour
* 1/3 cup grated Parmesan cheese
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 4 Yukon Gold potatoes, thinly sliced
* 2 medium onions, sliced
* 3 cubes beef bouillon
* 3/4 cup hot water
* 1 tablespoon lemon juice
1!. Heat oil in a large skillet over medium heat!. Coat the pork chops with flour, and place in the skillet!. Brown about 4 minutes on each side!.
2!. In a small bowl, mix the Parmesan cheese, salt, and pepper!. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops!. Layer chops with the potatoes!. Sprinkle with remaining Parmesan cheese mixture!. Top with onion slices!.
3!. In a small bowl, dissolve the beef bouillon cubes in hot water!. Stir in the lemon juice!. Pour over the layered pork chops!.
4!. Cover skillet, and reduce heat!. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 160 degrees F (70 degrees C)!.Www@FoodAQ@Com
* 2 tablespoons vegetable oil
* 4 pork chops (1/2 inch thick), trimmed
* 2 tablespoons all-purpose flour
* 1/3 cup grated Parmesan cheese
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 4 Yukon Gold potatoes, thinly sliced
* 2 medium onions, sliced
* 3 cubes beef bouillon
* 3/4 cup hot water
* 1 tablespoon lemon juice
1!. Heat oil in a large skillet over medium heat!. Coat the pork chops with flour, and place in the skillet!. Brown about 4 minutes on each side!.
2!. In a small bowl, mix the Parmesan cheese, salt, and pepper!. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops!. Layer chops with the potatoes!. Sprinkle with remaining Parmesan cheese mixture!. Top with onion slices!.
3!. In a small bowl, dissolve the beef bouillon cubes in hot water!. Stir in the lemon juice!. Pour over the layered pork chops!.
4!. Cover skillet, and reduce heat!. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 160 degrees F (70 degrees C)!.Www@FoodAQ@Com
I would dredge the chops in seasoned (salt and pepper at least) flour, brown well!. Season the undiluted mushroom soup with hot sauce and/or worcestershire sauce!. Remove the chops and pour the soup mixture in the skillet!. Bring to a boil, stirring occasionally, to deglaze the pan!. Replace the chops, cover the skillet and simmer for 15 - 20 minutes, until done!. Cook up some noodles, rice or potatoes if you have any and use the sauce on them as well!. Cook up the carrots and make a spinach and lettuce salad!. Make a honey-mustard or oil and vinegar dressing for that!.
BertWww@FoodAQ@Com
BertWww@FoodAQ@Com
Yep!.
Ingredients:
Pork chops (duh) one or two per person
Juice of half a lemon
Hot sauce to taste+Worcestershire
One of the million varieties of mustard to taste
Salt and pepper to taste
Method: (I'm sorry, this is grilling) :(
1)Beat chops with small hammer!. Add salt and pepper!.
2) Marinate chops in sauce+worcestershire
3) Grill over medium until browned!. While cooking, drizzle slowly with juice of lemon
4) Serve with mustard and salad out of ur veggies!.Www@FoodAQ@Com
Ingredients:
Pork chops (duh) one or two per person
Juice of half a lemon
Hot sauce to taste+Worcestershire
One of the million varieties of mustard to taste
Salt and pepper to taste
Method: (I'm sorry, this is grilling) :(
1)Beat chops with small hammer!. Add salt and pepper!.
2) Marinate chops in sauce+worcestershire
3) Grill over medium until browned!. While cooking, drizzle slowly with juice of lemon
4) Serve with mustard and salad out of ur veggies!.Www@FoodAQ@Com
Make a "creamy stir fry"!. Season flour with your fav spices, slice chops into strips, flop into flour, and fry with the carrots, (any onion, potatoes, peppers!?), until done, remove!. (Keep warm unless you want to stir back into sauce)!. Use a little of flour dredge to pick up oil and crumbs, making a roux (only about 3 TB oil), add cream of mush, hot sauce/salsa (if you want a little kick), cover and heat soup!. Lettuce salad, French breadWww@FoodAQ@Com
shallow fry them on a pan, add salt and pepper and sage or rosemary and finish cooing!. towards the end add the squeezed juice of a lemon!. then serve with bred!.
or
shallow fry them in a pan!. add mushrooms, peppers and tomato sauce!. season to taste!.
or shallow fry them!. add double cream, salt and green pepper!. serve hotWww@FoodAQ@Com
or
shallow fry them in a pan!. add mushrooms, peppers and tomato sauce!. season to taste!.
or shallow fry them!. add double cream, salt and green pepper!. serve hotWww@FoodAQ@Com
Brown the chops, then cook in a sauce made from the mushroom soup, lemon juice, garlic powder and black pepper!. Serve with steamed baby spinich!.
Make a salad with the lettuce and carrorts and a honey mustard dressing!.Www@FoodAQ@Com
Make a salad with the lettuce and carrorts and a honey mustard dressing!.Www@FoodAQ@Com
Go to these websites for the recipes:
Mushroom soup (my favorite):
http://allrecipes!.com/Recipe/Mushroom-Sa!.!.!.
BBQ:
http://www!.dianaskitchen!.com/page/skille!.!.!.
Herb Rub:
http://www!.recipezaar!.com/127529Www@FoodAQ@Com
Mushroom soup (my favorite):
http://allrecipes!.com/Recipe/Mushroom-Sa!.!.!.
BBQ:
http://www!.dianaskitchen!.com/page/skille!.!.!.
Herb Rub:
http://www!.recipezaar!.com/127529Www@FoodAQ@Com
Look here:
http://www!.cooks!.com/rec/search/0,1-0,po!.!.!.Www@FoodAQ@Com
http://www!.cooks!.com/rec/search/0,1-0,po!.!.!.Www@FoodAQ@Com
Normally I don't cook with prepared soups!.!.!. but let's try this:
Main dish:
Salt and pepper the chops, and then saute them in a little oil over medium high heat until they're browned on both sides!.
Lower the heat, and add the can of mushroom soup and a can of milk, and cover!. Let this cook slowly for a half hour!.
While this is cooking, melt some butter in a saucepan and heat the carrot over low heat, covered, until they're tender!. Add a teaspoon or two of brown sugar and a squeeze of lime juice, stir, and put on low until you're ready to serve them!.
When you're almost ready to sit down, saute the spinach in a little oil very briefly- just long enough for it to start to wilt!. Add a few shakes of salt and fresh ground pepper!. Place a bed of spinach on each plate, followed by a chop and just a drizzle of the sauce!. Serve carrots alongside!.
--
Here's an alternative way to cook the chops:
Brown as before!.
Shred a few cups of spinach finely!.
Add a half cup of white wine and the shredded spinach, salt and pepper, cover, and lower the heat to a simmer!.
Remove the chops from the pan when tender, add the juice of a lemon, and stir well!. The spinach should have blended into the sauce remaining!. Spoon over the chops!.Www@FoodAQ@Com
Main dish:
Salt and pepper the chops, and then saute them in a little oil over medium high heat until they're browned on both sides!.
Lower the heat, and add the can of mushroom soup and a can of milk, and cover!. Let this cook slowly for a half hour!.
While this is cooking, melt some butter in a saucepan and heat the carrot over low heat, covered, until they're tender!. Add a teaspoon or two of brown sugar and a squeeze of lime juice, stir, and put on low until you're ready to serve them!.
When you're almost ready to sit down, saute the spinach in a little oil very briefly- just long enough for it to start to wilt!. Add a few shakes of salt and fresh ground pepper!. Place a bed of spinach on each plate, followed by a chop and just a drizzle of the sauce!. Serve carrots alongside!.
--
Here's an alternative way to cook the chops:
Brown as before!.
Shred a few cups of spinach finely!.
Add a half cup of white wine and the shredded spinach, salt and pepper, cover, and lower the heat to a simmer!.
Remove the chops from the pan when tender, add the juice of a lemon, and stir well!. The spinach should have blended into the sauce remaining!. Spoon over the chops!.Www@FoodAQ@Com
Here's one favorite from Campbells Kitchen:
Creamy Mustard Pork Chops
From: Campbell's Kitchen
Prep/Cook: 25 minutes
Serves: 4
Ingredients:
4 boneless pork chops, 3/4" thick
1 1/2 tsp!. lemon pepper seasoning
1 tbsp!. butter OR margarine
1 can (10 3/4 oz!.) Campbell's? Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1 tbsp!. Dijon-style mustard
1 tbsp!. chopped fresh parsley
Directions:
SPRINKLE chops with lemon pepper seasoning!. Heat butter in skillet!. Cook chops 10 min!. or until browned!.
ADD soup, milk and mustard!. Heat to a boil!. Cover and cook over low heat 10 min!. or until chops are done!. Sprinkle with parsley!.
TIP: Serve with egg noodles and your favorite steamed vegetable, such as baby carrots, for a salad, serve baby spinach mixed with iceburg lettuce and a simple vinaigrette!. For dessert serve chunky applesauce topped with cinnamon!.
Enjoy!!!
ChristopherWww@FoodAQ@Com
Creamy Mustard Pork Chops
From: Campbell's Kitchen
Prep/Cook: 25 minutes
Serves: 4
Ingredients:
4 boneless pork chops, 3/4" thick
1 1/2 tsp!. lemon pepper seasoning
1 tbsp!. butter OR margarine
1 can (10 3/4 oz!.) Campbell's? Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1 tbsp!. Dijon-style mustard
1 tbsp!. chopped fresh parsley
Directions:
SPRINKLE chops with lemon pepper seasoning!. Heat butter in skillet!. Cook chops 10 min!. or until browned!.
ADD soup, milk and mustard!. Heat to a boil!. Cover and cook over low heat 10 min!. or until chops are done!. Sprinkle with parsley!.
TIP: Serve with egg noodles and your favorite steamed vegetable, such as baby carrots, for a salad, serve baby spinach mixed with iceburg lettuce and a simple vinaigrette!. For dessert serve chunky applesauce topped with cinnamon!.
Enjoy!!!
ChristopherWww@FoodAQ@Com