br>Trim all fat from boneless pork loin sirloin chops and cut into 1
ver medium-high heat, cook pork chops 5 minutes, sprinkling with 1
all bowl.
Pat pork loin chops dry with a
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.
Put soy, brown sugar, ginger, and Newcastle in a container, mix well then add the chops.
Refrigerate overnight.
Heat grill to medium-high and put on the chops. Grill until done to about 160 degrees-somewhere around 10-15 minutes.
Thaw out boneless pork chops; put them in a shallow
Batter and fry boneless pork chops until golden brown.
Lay cooked pork chops in 13 x 9 x 2-inch dish; cut raw potatoes.
Lay this on top of chops.
Cut raw onion; lay this on top of potatoes. Cut butter; lay this on top of potatoes.
Salt and pepper to taste, then fill dish with water to top of potatoes.
Cook at 350\u00b0 for 45 minutes.
Remove from oven.
Pour both soups on top; mix if needed.
Add more water if needed.
Cook for 30 minutes more.
Drizzle oil on baking sheet.
Place boneless pork chops on sheet and season with salt, pepper and garlic powder.
Add sliced hot peppers and some hot pepper juice (the hotter you like it the more peppers you use) on top of the pork chops.
Bake at 350\u00b0 for approximately 30 minutes (until pork is white inside).
Just before you take it out of the oven, cover each piece with shredded cheese.
Remove from the oven when cheese has melted.
Transfer to plate.
Season pork with 1/2 teaspoons salt
repared casserole dish.
Season pork chops with salt and black pepper
Liberally season chops with salt and pepper to
Heat grill.
Brush both sides of chops with oil; sprinkle with thyme, marjoram and seasoned salt.
When ready to grill, place pork chops over medium heat.
Cook 12 to 15 minutes or until pork is no longer pink in center, turning once.
small bowl. Brush the pork chops with oil, and season both
ipper bag, and place the pork chops into the marinade. Squeeze the
Season pork chops on all sides with 1/
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.
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.
he Ginger.
Season loin chops with the spice mixture.