How should I cook my pork chops?!
To night I am having pork chops home made mashed taters and a salad!. How should I fix the pork chops!? something that wont take too long to make but will be a great meal!.Www@FoodAQ@Com
Answers:
I tell ya, you can't go wrong with the 'shake n bake' things!. I am a 'do it from scratch' guy, but I once had a girlfriend who would only eat pork chops that way,, AND THEY ARE GOOD! There are a lot of ways !. !.!. pan fry , breaded, not breaded!.!.!. but if you have no time to experiment, try the shake and bake!.Www@FoodAQ@Com
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving
Whisk the eggs in a pie plate to blend!. Place the bread crumbs in another pie plate!. Place the cheese in a third pie plate!. Sprinkle the pork chops generously with salt and pepper!. Coat the chops completely with the cheese, patting to adhere!. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere!.
Heat 3 tablespoons of oil in a very large skillet over medium heat!. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side!. Transfer the chops to plates and serve with lemon wedges!.
or
Onion Marmellata:
1/4 cup olive oil
4 large onions, thinly sliced (about 3 pounds)
1/4 cup orange marmalade
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon sugar (or more to taste)
Pork Chops:
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 to 6 pork chops
1/4 cup chopped fresh flat-leaf parsley
For the onion marmellata, place a large, heavy pot over medium-high heat!. Add the olive oil and the onions!. Stir to combine and cook until starting to sizzle, about 2 minutes!. Add the remaining ingredients!. Reduce the heat to low!. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits!. The onions should be a soft, jam-like consistency and a deep mahogany color!.
Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl!. Using your fingers, work all the ingredients together until well combined!. Rub the herb mixture over the pork chops!. Cover with plastic wrap and reserve in the refrigerator!.
About 20 minutes before the onions are finished, remove the pork chops from the refrigerator!. Place a grill pan over medium-high heat or preheat a gas or charcoal grill!. Grill the pork chops to medium, about 7 minutes a side depending on thickness!. To serve, spoon the onion marmellata over the pork chops!. Sprinkle with the chopped parsley!. Serve immediately!.
both r really goodWww@FoodAQ@Com
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving
Whisk the eggs in a pie plate to blend!. Place the bread crumbs in another pie plate!. Place the cheese in a third pie plate!. Sprinkle the pork chops generously with salt and pepper!. Coat the chops completely with the cheese, patting to adhere!. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere!.
Heat 3 tablespoons of oil in a very large skillet over medium heat!. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side!. Transfer the chops to plates and serve with lemon wedges!.
or
Onion Marmellata:
1/4 cup olive oil
4 large onions, thinly sliced (about 3 pounds)
1/4 cup orange marmalade
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon sugar (or more to taste)
Pork Chops:
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 to 6 pork chops
1/4 cup chopped fresh flat-leaf parsley
For the onion marmellata, place a large, heavy pot over medium-high heat!. Add the olive oil and the onions!. Stir to combine and cook until starting to sizzle, about 2 minutes!. Add the remaining ingredients!. Reduce the heat to low!. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits!. The onions should be a soft, jam-like consistency and a deep mahogany color!.
Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl!. Using your fingers, work all the ingredients together until well combined!. Rub the herb mixture over the pork chops!. Cover with plastic wrap and reserve in the refrigerator!.
About 20 minutes before the onions are finished, remove the pork chops from the refrigerator!. Place a grill pan over medium-high heat or preheat a gas or charcoal grill!. Grill the pork chops to medium, about 7 minutes a side depending on thickness!. To serve, spoon the onion marmellata over the pork chops!. Sprinkle with the chopped parsley!. Serve immediately!.
both r really goodWww@FoodAQ@Com
this is pretty easy and you don't have to worry about them being dry!. it's soooooo worth it!
Smothered Pork Chops
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly!. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess!.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil!. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown!. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings!. Mix the flour into the fat to dissolve and then pour in the chicken broth in!. Let the liquid cook down for 5 minutes to reduce and thicken slightly!. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce!. Simmer for 5 minutes until the pork is cooked through!. Season with salt and pepper and garnish with chopped parsley before serving!.Www@FoodAQ@Com
Smothered Pork Chops
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly!. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess!.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil!. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown!. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings!. Mix the flour into the fat to dissolve and then pour in the chicken broth in!. Let the liquid cook down for 5 minutes to reduce and thicken slightly!. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce!. Simmer for 5 minutes until the pork is cooked through!. Season with salt and pepper and garnish with chopped parsley before serving!.Www@FoodAQ@Com
Pork Chops with Stuffing & Zesty Green Beans
1 box Stove Top stuffing for chicken
4 to 6 pork chops
2 cans Italian style green beans, drained
2 Tbsp!. Italian salad dressing
Aluminum foil
1!. Preheat oven to 425 degrees F!.
2!. Prepare stuffing mix as per package directions
3!. Place pork chops in an ungreased 9 X 13 inch baking pan
and place prepared stuffing on top of each pork chop!.
4!. Cover pan with aluminum foil and bake for 10 minutes!.
5!. Meanwhile, place green bean on a large sheet of aluminum
foil and drizzle Italian dressing on top!.
6!. Fold foil and seal edges to form packet!.
7!. Uncover chops and place bean packet in oven!.
8!. Bake for an additional 20 minutes or until pork chops are done!.
9!. Sprinkle with fresh parsley, if desired and serve!.
Smothered Pork Chops
6 slices of bacon, uncooked
1 onion, sliced
4 or 6 loin pork chops
Salt and black pepper to taste
1 cup all-purpose flour
1 cup hot water
1 cup milk
1!. Fry bacon in a large skillet over medium heat; remove to paper towel to drain!.
2!. Sauté onion in same skillet with bacon grease; remove to paper towel to drain!.
3!. Combine salt and pepper with flour in a small bowl!.
4!. Dredge pork chops in seasoned flour and fry in same skillet with bacon grease until light brown; set aside in a warm place!.
5!. Add remaining flour to bacon grease (add a little vegetable oil if needed) and lightly brown!.
6!. Add hot water immediately, and then milk while stirring vigorously!.
7!. Add more salt and pepper if needed!.
8!. Place pork chops, bacon and onions into gravy and reduce heat!.
9!. Cover and simmer for 20 minutes!.
Pork Chops & Stuffing Bake
4 pork steaks
2 Tbsp!. vegetable oil
3/4 tsp!. lemon pepper
2 cups toasted bread cubes*
1/3 cup celery, chopped
1/3 cup onion, chopped
3/4 cup apples, chopped
3/4 tsp!. ground sage
1/8 tsp!. black pepper
3/4 tsp!. salt
1/4 cup beef broth
Cooking spray
1!. Preheat oven to 350 degrees F!. and lightly coat a 9" X 13" baking pan with cooking spray!.
2!. Heat oil in a large skillet over medium heat!.
3!. Season meat with lemon pepper and brown in hot oil!.
4!. Meanwhile, combine bread cubes, apples, celery, onion, sage, salt, and black pepper in prepare pan!.
5!. Add beef broth and toss all to lightly moisten!.
6!. Place browned chops on top of bread dressing!.
7!. Cover and bake for 1 hour or until tender!.Www@FoodAQ@Com
1 box Stove Top stuffing for chicken
4 to 6 pork chops
2 cans Italian style green beans, drained
2 Tbsp!. Italian salad dressing
Aluminum foil
1!. Preheat oven to 425 degrees F!.
2!. Prepare stuffing mix as per package directions
3!. Place pork chops in an ungreased 9 X 13 inch baking pan
and place prepared stuffing on top of each pork chop!.
4!. Cover pan with aluminum foil and bake for 10 minutes!.
5!. Meanwhile, place green bean on a large sheet of aluminum
foil and drizzle Italian dressing on top!.
6!. Fold foil and seal edges to form packet!.
7!. Uncover chops and place bean packet in oven!.
8!. Bake for an additional 20 minutes or until pork chops are done!.
9!. Sprinkle with fresh parsley, if desired and serve!.
Smothered Pork Chops
6 slices of bacon, uncooked
1 onion, sliced
4 or 6 loin pork chops
Salt and black pepper to taste
1 cup all-purpose flour
1 cup hot water
1 cup milk
1!. Fry bacon in a large skillet over medium heat; remove to paper towel to drain!.
2!. Sauté onion in same skillet with bacon grease; remove to paper towel to drain!.
3!. Combine salt and pepper with flour in a small bowl!.
4!. Dredge pork chops in seasoned flour and fry in same skillet with bacon grease until light brown; set aside in a warm place!.
5!. Add remaining flour to bacon grease (add a little vegetable oil if needed) and lightly brown!.
6!. Add hot water immediately, and then milk while stirring vigorously!.
7!. Add more salt and pepper if needed!.
8!. Place pork chops, bacon and onions into gravy and reduce heat!.
9!. Cover and simmer for 20 minutes!.
Pork Chops & Stuffing Bake
4 pork steaks
2 Tbsp!. vegetable oil
3/4 tsp!. lemon pepper
2 cups toasted bread cubes*
1/3 cup celery, chopped
1/3 cup onion, chopped
3/4 cup apples, chopped
3/4 tsp!. ground sage
1/8 tsp!. black pepper
3/4 tsp!. salt
1/4 cup beef broth
Cooking spray
1!. Preheat oven to 350 degrees F!. and lightly coat a 9" X 13" baking pan with cooking spray!.
2!. Heat oil in a large skillet over medium heat!.
3!. Season meat with lemon pepper and brown in hot oil!.
4!. Meanwhile, combine bread cubes, apples, celery, onion, sage, salt, and black pepper in prepare pan!.
5!. Add beef broth and toss all to lightly moisten!.
6!. Place browned chops on top of bread dressing!.
7!. Cover and bake for 1 hour or until tender!.Www@FoodAQ@Com
they are nice, very simply, season wth garlic powder, seasoning salt, black pepper and let marinade for about 1 hour, then bake, BBQ or fry at higher temp til just cooked, you can take a knife and cut the inside to make sure it is cooked!. don't over cook!. also all the othe recipes are great, getting hungry, lolWww@FoodAQ@Com
I'm having roasted pork chops tonight!. Just put them in a roasting pan and cook at 350 until half cooked!. Drain the fat!. Dump a can of diced tomatos over them and finish cooking in the oven!. Serve!. I quite often serve this meal with egg noodles!. You can toss the noodles with the extra diced tomatoes that are in the pan!.Www@FoodAQ@Com
just season them and fry them or egg!. bread and fry them
i having chops tonight to but i bought thick ones and im going to put a slit in the middle and stuff proscuttio and mozzereall in the middles, then i will fry them and finish in the oven!. i plane to make a sauce using the pan drippings and somee white wine and mushroomsWww@FoodAQ@Com
i having chops tonight to but i bought thick ones and im going to put a slit in the middle and stuff proscuttio and mozzereall in the middles, then i will fry them and finish in the oven!. i plane to make a sauce using the pan drippings and somee white wine and mushroomsWww@FoodAQ@Com
Try stuffing the pork chops!. Use 1" or better!. Cut a little pocket on the side of the chop!. stuff it, Brown both side in a frying pan and finish in the oven, until done!. Done is when you have very litle juice and the juice is clearWww@FoodAQ@Com
i lik eot put them in the oven!.!.!.45 minutes 350 degrees!.
sauce!.!.!.ketchup brown sugar mustard water!. you will love itWww@FoodAQ@Com
sauce!.!.!.ketchup brown sugar mustard water!. you will love itWww@FoodAQ@Com
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 (or water)
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!.
**************************************!.!.!.
Caramel Apple Pork Chops --
INGREDIENTS
4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)
DIRECTIONS
Preheat oven to 175 degrees F (80 degrees C)!. Place a medium dish in the oven to warm!.
Heat a large skillet over medium-high heat!. Brush chops lightly with oil and place in hot pan!. Cook for 5 to 6 minutes, turning occasionally, or until done!. Transfer to the warm dish, and keep warm in the preheated oven!.
In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg!. Add butter to skillet, and stir in brown sugar mixture and apples!. Cover and cook until apples are just tender!. Remove apples with a slotted spoon and arrange on top of chops!. Keep warm in the preheated oven!.
Continue cooking sauce uncovered in skillet, until thickened slightly!. Spoon sauce over apples and chops!. Sprinkle with pecans!.
**************************************!.!.!.
Marinated Baked Pork Chops --
INGREDIENTS
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons brown sugar
2 tablespoons ketchup
6 pork chops, trimmed
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup!.
Place pork chops in a medium baking dish, and spread with 1/2 the sauce!.
Bake pork chops 30 minutes in the preheated oven!. Turn, and spread with remaining sauce!. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F (70 degrees C)!.
**************************************!.!.!.
Pork Chops with Raspberry Sauce --
INGREDIENTS
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
1/4 cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar
4 sprigs fresh thyme (optional)
DIRECTIONS
Preheat oven to 200 degrees F (95 degrees C)!. In a small bowl, combine crushed thyme, sage, salt, and pepper!. Rub evenly over pork chops!.
Melt butter and olive oil in a nonstick skillet!. Cook pork chops for 4 to 5 minutes on each side, turning once!. Remove from skillet and keep warm in preheated oven!.
In the skillet, combine raspberry jam, orange juice, and vinegar!. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools)!. Spoon sauce in a pool onto a serving plate, and top with pork chops!. Garnish with sprigs of thyme!.
**************************************!.!.!.
Sour Cream Pork Chops --
INGREDIENTS
6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
DIRECTIONS
Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour!. In a skillet over medium heat, lightly brown chops in a small amount of oil!.
Place chops in slow cooker, and top with onion slices!. Dissolve bouillon cubes in boiling water and pour over chops!. Cover, and cook on Low 7 to 8 hours!.
Preheat oven to 200 degrees F (95 degrees C)!.
After the chops have cooked, transfer chops to the oven to keep warm!. Be careful, the chops are so tender they will fall apart!. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices!. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened!. Serve sauce over pork chops!.
**************************************!.!.!.
My Kid's Favorite Pork Chops --
INGREDIENTS
6 pork chops
2 tablespoons steak seasoning
1 (12 fluid ounce) can or bottle beer
1 (18 ounce) bottle barbeque sauce
2 onions, sliced
DIRECTIONS
Sprinkle pork chops with steak seasoning!. Brown both sides in skillet!. After the pork chops have been browned, remove them from the pan!.
Pour into skillet one can of beer!. Stir around the beer until all the particles on the sides have been incorporated!. Pour in barbecue sauce and place the pork chops back into the pan!. Add onions and cover!. Simmer on low for 1 to 2 hoursWww@FoodAQ@Com
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 (or water)
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!.
**************************************!.!.!.
Caramel Apple Pork Chops --
INGREDIENTS
4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)
DIRECTIONS
Preheat oven to 175 degrees F (80 degrees C)!. Place a medium dish in the oven to warm!.
Heat a large skillet over medium-high heat!. Brush chops lightly with oil and place in hot pan!. Cook for 5 to 6 minutes, turning occasionally, or until done!. Transfer to the warm dish, and keep warm in the preheated oven!.
In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg!. Add butter to skillet, and stir in brown sugar mixture and apples!. Cover and cook until apples are just tender!. Remove apples with a slotted spoon and arrange on top of chops!. Keep warm in the preheated oven!.
Continue cooking sauce uncovered in skillet, until thickened slightly!. Spoon sauce over apples and chops!. Sprinkle with pecans!.
**************************************!.!.!.
Marinated Baked Pork Chops --
INGREDIENTS
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons brown sugar
2 tablespoons ketchup
6 pork chops, trimmed
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup!.
Place pork chops in a medium baking dish, and spread with 1/2 the sauce!.
Bake pork chops 30 minutes in the preheated oven!. Turn, and spread with remaining sauce!. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F (70 degrees C)!.
**************************************!.!.!.
Pork Chops with Raspberry Sauce --
INGREDIENTS
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
1/4 cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar
4 sprigs fresh thyme (optional)
DIRECTIONS
Preheat oven to 200 degrees F (95 degrees C)!. In a small bowl, combine crushed thyme, sage, salt, and pepper!. Rub evenly over pork chops!.
Melt butter and olive oil in a nonstick skillet!. Cook pork chops for 4 to 5 minutes on each side, turning once!. Remove from skillet and keep warm in preheated oven!.
In the skillet, combine raspberry jam, orange juice, and vinegar!. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools)!. Spoon sauce in a pool onto a serving plate, and top with pork chops!. Garnish with sprigs of thyme!.
**************************************!.!.!.
Sour Cream Pork Chops --
INGREDIENTS
6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
DIRECTIONS
Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour!. In a skillet over medium heat, lightly brown chops in a small amount of oil!.
Place chops in slow cooker, and top with onion slices!. Dissolve bouillon cubes in boiling water and pour over chops!. Cover, and cook on Low 7 to 8 hours!.
Preheat oven to 200 degrees F (95 degrees C)!.
After the chops have cooked, transfer chops to the oven to keep warm!. Be careful, the chops are so tender they will fall apart!. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices!. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened!. Serve sauce over pork chops!.
**************************************!.!.!.
My Kid's Favorite Pork Chops --
INGREDIENTS
6 pork chops
2 tablespoons steak seasoning
1 (12 fluid ounce) can or bottle beer
1 (18 ounce) bottle barbeque sauce
2 onions, sliced
DIRECTIONS
Sprinkle pork chops with steak seasoning!. Brown both sides in skillet!. After the pork chops have been browned, remove them from the pan!.
Pour into skillet one can of beer!. Stir around the beer until all the particles on the sides have been incorporated!. Pour in barbecue sauce and place the pork chops back into the pan!. Add onions and cover!. Simmer on low for 1 to 2 hoursWww@FoodAQ@Com