If using a thick pork chop, cut through the thick part
Season chop with pepper; place in a small nonstick skillet.
In a small bowl, combine all ingredients except 1 tablespoons water and cornstarch. Pour over pork. Bring to a boil. Reduce heat; cover and simmer 20-25 minute or until meat thermometer reads 160 degrees. Remove pork chop and keep warm.
Stir together cornstarch and 1 tablespoons water and stir into the pan juices. Bring to a boil and cook 1 minute or until thickened. Pour over pork.
Saute pork and onion in a large skillet over medium high heat until onion is tender and pork is cooked through.
Add salsa verde, chicken broth, beans and cumin and mix.
Cover and simmer 15 minutes.
Tie string round the pork to ensure it keeps a
lt on both sides of pork chop.
In a small bowl, combine
Preheat oven to 400 degrees.
Put stuffing in a bowl and add
Season the flour and spread on a plate. Spread the corn flakes on another plate and place the egg in a shallow dish. Dredge the pork in the flour, then the egg, then the cornflakes. Heat the oil in a frying pan and fry the pork over low-medium heat for 4 mins on each side. Drain on paper towels.
Top 2 slices of toast with 2 lettuce leaves and 1 tbsp ketchup each. Place a pork chop on top then add the cucumber, tomatoes and remaining bread. Cut in half diagonally and secure with cocktail skewers.
Preheat oven to 350\u00b0F Cut each pork chop horizontally in half to bone
nd oil together.
Finely chop the rosemary and sage if
Thaw out boneless pork chops; put them in a shallow pan or a
b>oven to 350.
Salt and pepper both sides of chop. Brown pork in
tenderise the pork chop so that it is flattened.<
Preheat oven to 325.
Cut each boneless pork chop into 2 pieces.
In a
For each serving, lay a pork chop on a large square of
Heat oven to 350.
Mix marmalade, butter, cinnamon and ginger in medium
ch skillet over medium heat, in 2 teaspoons hot oil, cook
Fry pork chops until they are brown on both sides. Take out of skillet. Cut onion into little slices and lay on bottom of 9 x 12 inch pan. Slice potatoes and place on top of onions. Then place pork chops on top of potatoes. Pour both cans of mushroom soup on top of the pork chops. Spread evenly. Cover with aluminum foil. Cook in oven at 375 degrees for 1 hour. Take out. Let stand for 10 minutes. Serve.
Fry pork chops in skillet until browned and middle is done. Dice potatoes and fry in skillet until browned in 2 tablespoons of oil.
Mix potatoes with milk, soup and pepper.
Put potato mixture in 9 x 13-inch pan, then top with pork chops and place another layer of potato mixture on top of the pork chops.
Bake in oven for 45 minutes at 350\u00b0.
Makes 3 to 4 servings.
Mix marinade ingredients in saucepan, and bring to a
or easier handling.
Season pork chops with garlic powder, onion