mall bowl.
Pat pork loin chops dry with a paper
nd the Ginger.
Season loin chops with the spice mixture.
br>Trim all fat from boneless pork loin sirloin chops and cut into 1
Heat 1/2 teaspoon vegetable oil in a nonstick skillet.
Brown 4 boneless pork loin chops.
Turn and sprinkle with lemon pepper or your favorite seasoning.
Brown other side and serve with potatoes and your favorite vegetable.
Takes 15 minutes cooking time.
and cayenne pepper.
Coat pork loin chops with mixture.
Heat olive
repared casserole dish.
Season pork chops with salt and black pepper
ver medium-high heat, cook pork chops 5 minutes, sprinkling with 1
ipper bag, and place the pork chops into the marinade. Squeeze the
small bowl. Brush the pork chops with oil, and season both
Season pork chops on all sides with 1/
Wash and pat dry the loin chops.
Set aside.
Mix all the dry ingredients together.
Set aside.
Coat the pork loin chops with olive oil and coat with the dry mixture.
Bake at 350* for about 30 to 40 minutes.
Bake till golden brown.
DO NOT OVER BAKE.
They will be tough.
alt and pepper.
Place chops on cutting board and pound
Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil.
Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.
edium high heat; add the pork loin chops and brown on all sides
Salt and pepper chops and brown lightly in canola oil. Do not cook completely.
Remove chops from skillet, leaving the drippings. Slightly cook onion rings in drippings until soft, but not brown.
Add the mushroom soup, sour cream, white wine and drained mushrooms to the onion. Stir until all ingredients are mixed well.
Place the pork chops back in the skillet and cover with the gravy mixture.
Cover skillet loosely and simmer slowly until chops are fully cooked.
Combine hoisin sauce, brown sugar, green onion, lemon juice and soy sauce.
Place pork chops in utility dish or plastic bag; add marinade, turning to coat. Cover dish or tie bag securely and marinate in refrigerator 1-2 hours.
Remove chops from marinade; reserve.
Place chops on rack in broiler so surface of meat is 5-7 inches from heat.
Broil at low to moderate temperature 12-15 minutes, turning once. Brush with remaining marinade during broiling, if desired.
ag, shake around to coat chops well. Remove excess air from
ide of a knife). Pat pork dry; sprinkle all over with
Remove bone and fat from pork loin chops; save all small pieces of
Melt 1 tablespoon butter or margarine in a pan.
Add the onions that have been sliced into thin rings.
Let them wilt, but make sure they do not become golden.
In a frying pan, brown the pork loin chops on both sides with the remaining tablespoon of butter, salt and pepper.
Place the loin chops on the bed of onions in a baking dish.
Place on each chop a slice of Swiss cheese and the diluted tomato sauce, together with pats of butter. Cover with aluminum foil.
Place in hot oven for 40 minutes. Serves 2.