Place fried pork chops in casserole dish (may place pasta in first or save these for \"on the side\").
Cover with soup mixture, chicken soup, onion, sour cream and drippings mixed well.
Layer with more chips, then more soup mixture.
Bake at 350\u00b0 until onions are done.
shallow dish. Pat the chops dry with paper towels. Cut
AKE GRAVY, FOLLOW Recipe #422335 OR THE RECIPE IN Recipe #487767. (STEP
1.Sprinkle chops on both sides with Goya
Sprinkle both sides of pork chops lightly with seasoning salt. I
Blend until smooth.
Place pork chops in a resealable bag and
Wash pork chops, pat dry and season with
Rinse pork chops and pat dry.
In one bowl whip together eggs and milk, in another bowl combine flour, salt, and pepper.
Dredge pork chops in egg mixture then in flour mixture.
Pat flour onto pork chops with a fork.
Add pork chops to hot oil, cook until done, about 20 minutes on each side.
Remove pork chops and drain oil.
Put pork chops back into pan and add soup, cover until thoroughly heated.
Enjoy!
Beat eggs and water.
Heat oil in skillet.
Shake pork chops in a bag with flour, coating chops completely. Shake off excess flour. Dip floured chops in beaten eggs.
Drain off excess egg. Coat chops with seasoned bread crumbs. Fry in hot oil until edges are browned.
Turn and fry the other side until brown.
No need for applesauce!
Bread can be dipped in leftover eggs and bread crumbs and fried to accompany pork chops.
ver medium-high.
Coat pork chops in the egg mixture, allowing
Sprinkle pork chops with creole seasoning.
Dredge pork chops in flour, shaking off excess.
Cook pork chops in hot vegetable oil in a large skillet over med-high heat 1-2 minutes on each side or until golden brown.
Remove from skillet and keep warm.
Add in onions and water, stirring to loosen particles from the bottom of the skillet; saute 10 minutes or until golden brown.
Return pork chops to skillet; lower heat to low; cover and simmer 5 minutes.
lits on both sides of chops, spaced 1/2\" apart, in
In large bowl, add pork chops, vinegar and water. Let sit
rom pork chops. Make some cuts on the edge of the pork chops and
ith a fork, prick the pork chops thoroughly to tenderize the meat
Salt and pepper both sides of the pork chops. If desired, add a little cayenne pepper to the mix.
Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.)
Remove to a plate and repeat with remaining pork chops.
r shallow dish.
Dredge pork chops in seasoned flour (reserve unused
Brown pork chops in large skillet with 1 tablespoon oil. After pork chops are browned, place in 1 1/2-quart casserole dish. Mix 1/4 cup milk and 1/2 cup water together.
Put this in the skillet that you just fried pork chops in and warm through.
Add the cream of mushroom soup; mix well and pour over the pork chops. Cover.
Bake at 350\u00b0 for 45 minutes.
Fry pork chops - plain (brown). Put butter in bottom of pan. Put in oven and melt. Cut up in slices the onion and potatoes; put on top of melted butter. Put the fried pork chops on top of potatoes. Mix the water and soup mix together. Pour over the meat and cover with foil. Put in a 350\u00b0 oven. Cook 1 to 1 1/2 hours.
Fry and drain grease from pork chops.
Fry onions.
Put a little water in frying pan; add fried pork chops.
Cook about 15 minutes.
Then thicken with a little flour and water.
Let simmer on low; season the gravy with salt and pepper.