I would like to make pork chops for dinner.I was wondering if you could share a yummy reciepe.?!


Question: They are boneless pork chops. I'm tired of the same old ways I make them. I always either use my foreman grill or broil them.


Answers: They are boneless pork chops. I'm tired of the same old ways I make them. I always either use my foreman grill or broil them.

I am Malaysian and so to me this pork chop recipe is simply delicious.

CHINESE PORK CHOPS

3 tbsp. stir fry sauce
1/4 c. water
1 tsp. golden brown sugar
1 tbsp. cooking oil
1 c. sliced onions
1 lb. pork chops (thin cut boneless cutlets are best)

1. Mix stir fry sauce, water and sugar in small bowl and set aside.
2. Heat oil over medium high in a wok. Brown chops on both sides and put on plate; save as much oil as possible in the wok.

3. Stir fry onions in same wok until golden brown.

4. Return chops to pan, pour in sauce, allow it to boil then reduce heat to simmer. Cover and cook slowly for about 5 minutes.

5. When thoroughly cooked, serve on platter over rice. Spoon remaining sauce over meat. ENJOY.

( By the way there are MANY pork chop recipes on cooks. com)

You can bake them in Shake and Bake for a nice flavor, or pan fry them in pineapple juice and serve them with chunks of pineapple. Always tastes great!!
Bon Appetite!!!

My Mom would make pork chops with the bone and tomato sauce served over rice. She would put the pork chops in the slow cooker and pour over a home made tomato sauce and cook for 3-4 hours and server over rice.

I revised this recipe and use boneless pork chops and a jar of my favorite spaghetti sauce. You could also cook the pork chop using sun dried tomato dressing, too!

Sure I'd love to pass this on I have made this for many years (about 15 or so) It is wonderful in the fall. >>>> Pork chops Waldorf Style...........Brown chops in hot oil, remove when browned on both sides. Add 3/4 C chopped onion to dripping and saute til tender. Add 1/2 C apple juice, 1/2 tsp poultry season, 1/2 tsp cinnamon, 1 can cream celery soup and the chops. Cover and simmer for about 45 minutes. Then add 1 C chopped apple, 1/2 C chopped celery and 1/2 C raisins (optional). Simmer uncovered 15-20 minutes. Then add 1/4 C evaporated milk ( or reg. milk) let warm through. This great served over eggnoodles. ENJOY!! ... Sorry this is not in recipe format.

Here's a good one: preheat oven to 350, brown pork chops on the a pan with a little vegetable or olive oil about 6 minutes on each side on low heat, then place pork chops in a baking dish and pour Campbells Golden Mushroom soup over them and place into oven for 45minutes. Goes great with mashed potatoes and green beans! Enjoy!!

I make this often, it's fast and tasty...

Pork Chop Casserole

1 ( 6 oz) pkg long grain and wild rice
2 C. boiling water
6 boneless pork chops
1 can cr. mushroom (or celery) soup
1/2 C. milk

Preheat oven to 350

In buttered 13 x 9 pan combine rice, the seasoning packet, and boiling water. Set aside for 5 minutes
Sprinkle chops with garlic powder and pepper and place over the rice
Combine soup and milk and spoon over the chops.
Cover and bake for 45 minutes.

soak in salt water for about 2 or more hours, then rinse, and season with just salt, pepper and garlic slices. Let this sit in the fridge covered or in a ziploc with some olive oil for about an hour, then take the slices of garlic off, and coat with flour and fry. You can bake them also. Remember pork chops need salt in order to be moist.

dip in egg and bread crumbs.
Fry in oil. and onions. Make sure center cut less fat.
then bake it and add water to make a sauce. Add carrotts and salad takes 1 to 2 hours to make easy.
Joanne

Breaded Pork Chops your whole family will LOVE!

The Best bread crumbs are called Panko and they are Japanese, you can get them at just about any store.
I normally use bone in but you can use boneless pork chops too.

Season your pork chops first with Kosher Salt, Pepper, and Garlic and herb seasoning before you bread them, this is the trick to keep them tasty. Then use a flour and cornstarch mixture to bread first (I season mine) it's about 3 to 1 mixture. Then egg, then panko and you have to make sure you press the panko into the pork chops all over...

While you do this you need to heat your Large pan with Canola Oil and add a little EVO to it for flavor. Do not use only EVO because if it's at a high heat for too long it turns bitter...trust me...about two tablespoons will do.

Each side will take about 4 minutes (depending on the thickness of your chop) mine are always thick. I always use a thermometer and make sure it's internal temp is 160...I have kids lol

My personal trick is to let the oil heat high first and brown both sides for a 1 1/2 minutes, then I lower the heat and cook on both sides again for another 3-4 minutes each side until they reach temp. Do not cover the pan instead use a grease guard so you don't get splatters and your chops turn out with a slight crunch that's oh so tasty.

Let the chops rest about 5 minutes then enjoy with any of your favorite side dishes. Sometimes I do a Pork Chop Parmigianna, with Cheese and tomato sauce and serve it with garlic buttered pasta and of course garlic bread....I'ts So Frickin good my kids go crazy!


Good Luck &
Bon Appetit!

marinade in orange juice/balsamic vinegar/water mix for three hours. add italian seasoning before flaming.

grill over open flame till brown, turning. lower heat and let cook through till center done. place in pyrex type bowl with cover till ready to eat, to keep tender n juicy.





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