I'm tired of the same ol pork chop....?!


Question: I'm tired of the same ol pork chop!.!.!.!.!?
Any one have a reciepe that is quick easy and common refreg or cab!. stuff on had that I can use!? Serve 2-3 peopleWww@FoodAQ@Com


Answers:
We just had it last night :-)

Whatever chop cut ( we prefer centercut thick)
So simple
flat pyrex pan lay your chops
approx!. 1/2 can of beef broth
1 reg can of tomato sauce
Slice 1 onion over the top for flavor (even if you don't eat)
Baken the oven @ 350 depends how thick will depend how long!.
The juice is great over baked potatoes and vegi's

#2
Take pork tenderloins or roasts cut in hlf
Lrg zip lock bag add 1 can of beef broth celery
stick chopped onion, garic bulb(optional)
1cup white wine (optional) one cup for you if yo'd like :-)

Soak this over night!. Bake n the oven again depends on size!.
add baby red potatoes to the juice (you may need to add 1 more can of broth)
Cokk vegis on the side
This will be so tender ! and is great today and tomorrow :-)Www@FoodAQ@Com

Golden Mushroom Pork & Apples

? 2 10!.75 oz can Campbell’s Golden Mushroom Soup
? 1/2 cup water
? 1 tbsp packed brown sugar
? 1 tbsp Worcestershire sauce
? 1 tsp dried thyme leaves, crushed
? 8 boneless pork chops, 3/4-inch thick
? 4 large Granny Smith apples, sliced
? 2 large onions, sliced

? Combine and stir soup, water, brown sugar, Worcestershire and thyme in 3-1/2 quart slow cooker!. Add pork, apples and onions!. Cover and cook on low for 8-9 hours (or on high for 4-5 hours) or until pork is cooked through!.Www@FoodAQ@Com

I'm not sure what you are sauteing them in, but I first had these over the Christmas holidays and begged for the recipe!. Have since made for my gal buddy and she wanted the recipe to give to her sister!. Very good!

Mike’s Pork Chops

4 boneless pork chops 1/2-3/4” thick
? C parmesan cheese, finely grated
1C plain or Italian bread crumbs
2 eggs – lightly beaten
6T oil
1T butter

Wash pork chops, pat dry
Salt and liberally pepper the pork chops
Dip in parmesan cheese, coat well, shake off any excess
Dip in eggs both sides, get off excess
Dip in bread crumbs

Heat oil and butter in pan over Medium to Medium HI heat!. Put pork chops in skillet; cook 6-7 minutes on each side until crisp!. Don’t keep flipping them!. Cook one side then the other!.

Remove and serveWww@FoodAQ@Com

My mom used to make this and it's awesome, we served it over white rice (or brown now!)

4 pork chops, seasoned with salt and pepper and garlic powder (I use fresh now)

Sear pork chops in a bit of olive oil!.

Slice one each (or more) of the following :
Onion (yellow or white)
Bell Pepper (the more colors the prettier!)

Add to skillet!.

Add one large can stewed tomatoes!.

Season again, salt, pepper and garlic!.

Simmer till pork chops are done!

I always add red pepper but my mom and dad prefer it less spicy!

It's tasty, and my favorite way to eat pork chops!. also, if you like more veggies, we sometimes add a can of Italian style green beans towards the end, make sure they get heated through!. Enjoy!Www@FoodAQ@Com

I like to do pork chops on the grill!. I sprinkle seasoned meat tenderizer on both sides and poke with a fork!. Then grill until done!. They are really good that way!.

My parents cook them in a crock pot with rice and cream of mushroom soup!. They are also good and taste completely different than grilling them!.

Though not as healthy, you can fry them!. Dip each side in seasoned flour and fry!. If you want, you can make gravy after the pork chops are finished cooking!.

Another option is to barbecue them!. Put barbecue sauce on each side and bake or grill!.Www@FoodAQ@Com

Get the baker bag for pork chops ( I think it's Durkee or French's Brand, in the season packet aisle), add onion, pepper, celery, carrots , potato's and a bit of coconut milk, and bake according to instruction, I don't add the required water I use coconut milk instead!.Www@FoodAQ@Com

Sorry, do not understand the question!?Www@FoodAQ@Com

Here are a few recipes I like, Enjoy!!!

BAKED PORK CHOPS:

INGREDIENTS
6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10!.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste!. Place the beaten eggs in a small bowl!. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs!.
Heat the oil in a medium skillet over medium-high heat!. Fry the pork chops 5 minutes per side, or until the breading appears well browned!. Transfer the chops to a 9x13 inch baking dish, and cover with foil!.
Bake in the preheated oven for 1 hour!. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl!. After the pork chops have baked for an hour, cover them with the soup mixture!. Replace foil, and bake for another 30 minutes!.

**************************************!.!.!.

MUSHROOM PORK CHOPS:

INGREDIENTS
4 pork chops
salt and pepper to taste
1 pinch garlic salt, or to taste
1 onion, chopped
1/2 pound fresh mushrooms, sliced
1 (10!.75 ounce) can condensed cream of mushroom soup


DIRECTIONS
Season pork chops with salt, pepper, and garlic salt to taste!.
In a large skillet, brown the chops over medium-high heat!. Add the onion and mushrooms, and saute for one minute!. Pour cream of mushroom soup over chops!. Cover skillet, and reduce temperature to medium-low!. Simmer 20 to 30 minutes, or until chops are cooked through!.
**************************************!.!.!.

HONEY PECAN PORK CHOPS:

INGREDIENTS
1 1/4 pounds boneless pork loin, pounded thin
1/2 cup all-purpose flour for coating
salt and pepper to taste
2 tablespoons butter
1/4 cup honey
1/4 cup chopped pecans


DIRECTIONS
In a shallow dish, mix together flour, salt and pepper!. Dredge pork cutlets in the flour mixture!.
In a large skillet, melt butter over medium-high heat!. Add chops, and brown both sides!. Transfer to a warm plate!.
Mix honey and pecans into the pan drippings!. Heat through, stirring constantly!. Pour sauce over cutlets!.

**************************************!.!.!.

Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

INGREDIENTS
2 tablespoons olive oil, divided
1 large onion, halved and thinly sliced
4 pork loin chops, 1 inch thick
salt to taste
black pepper to taste
garlic powder to taste
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomatoes, halved
3 cloves garlic, diced
1 tablespoon dried basil
2 1/2 teaspoons balsamic vinegar
4 ounces feta cheese, crumbled


DIRECTIONS
Heat 1 tablespoon oil in a skillet over medium heat!. Stir in the onion and cook until golden brown!. Set aside!.
Heat 1/2 tablespoon oil in the skillet!. Season pork chops with salt, pepper, and garlic powder, and place in the skillet!. Cook to desired doneness!. Set aside and keep warm!.
Heat remaining oil in the skillet!. Return onions to skillet, and stir in tomatoes, garlic, and basil!. Cook and stir about 3 minutes, until tomatoes are tender!. Mix in balsamic vinegar, and season with salt and pepper!. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve!.

**************************************!.!.!.

APRICOT PORK CHOPS

INGREDIENTS
6 pork chops
1 (1 ounce) package dry onion soup mix
10 ounces Russian-style salad dressing
1 cup apricot preserves


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Place the pork chops into a casserole dish!. Mix onion soup mix, Russian dressing and apricot preserves together!.
Pour mixture over chops and bake for 1 hour!.

**************************************!.!.!.

DIXIE PORK CHOPS

INGREDIENTS
1 tablespoon vegetable oil
4 pork chops, 1 1/2 to 2-inches thick
1/2 teaspoon salt
1/2 teaspoon sage (optional)
2 tart apples, cored and sliced
1/4 cup brown sugar
2 tablespoons all-purpose flour
1 cup hot water
1 tablespoon white vinegar
1/2 cup raisins


DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C)!. Heat the oil in a large skillet over medium-high heat!. Fry pork chops on each side until browned, about 3 minutes per side!. Transfer to a baking dish, reserving the drippings in the skillet!. Cover pork chops with apple slices and sprinkle with sugar!.
Stir the flour into the fat in the skillet until smooth!. Whisk in the water and vinegar!. Simmer over medium-high heat, stirring constantly, until thick!. Add raisins and pour over the pork chops!. Cover the baking dish with a lid or aluminum foil!.
Bake for 1 hour in the preheated oven!. Remove the aluminum foil for the last 20 minutes of cooking!.

**************************************!.!.!.

PORK CHOPS WITH GARDEN RICE

INGREDIENTS
6 (1 inch thick) pork chops
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
2 tablespoons olive oil
1 clove garlic, minced
1 (14 ounce) can vegetable broth
1 cup uncooked long grain white rice
1 (14!.5 ounce) can Italian-style diced tomatoes, drained
1/2 cup chopped green bell pepper
1/2 cup chopped orange bell pepper
1/3 cup chopped green onions
1/2 cup thinly sliced fresh mushrooms


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Season pork chops with salt, pepper, and paprika!. Heat the oil in a skillet over medium heat!. Saute the garlic about 1 minute, then brown pork chops about 2 minutes on each side!.
In a pot, bring the vegetable broth and rice to a boil!. Mix in the Italian-style diced tomatoes, green bell pepper, orange bell pepper, green onions, and mushrooms, and cook about 5 minutes, until heated through!. Transfer to a 9x13 inch baking dish!. Arrange the pork chops over the rice and vegetables!.
Cover, and bake 1 hour in the preheated oven, or until rice and vegetables are tender and pork has reached an internal temperature of 160 degrees F (70 degrees C)!.Www@FoodAQ@Com





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources