aute pan and brown the pork chops for 5 mins, turning as
Preheat the oven to 400\u00b0F. Toss the pears with lemon juice and set aside.
Heat the oil in a flameproof dish on high heat. Brown the pork chops for 2 mins each side. Remove from the dish. Add the shallots to the dish and cook for 3 mins. Add the garlic and sage and cook for a 1 min.
Add the stock and pears and bring to a boil. Season.
Roast in oven for 10 mins. Add the pork chops and roast for 10 mins more, until cooked through. Serve with mashed sweet potatoes.
arge resealable plastic bag. Add pork chops and shake well to coat
Heat oil in a large heavy-bottomed skillet over medium high heat.
Brown pork chops on all sides, 2 to 3 minutes per side.
Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water.
Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
Transfer pork to a serving platter.
Raise heat to medium-high and cook sauce until thickened, about 5 minutes.
Pour sauce over pork chops; garnish with parsley and serve immediately.
Coat pork chops in flour.
Brown onion in oil in skillet until tender.
Add pork chops and brown on both sides.
Stir in remaining ingredients.
Heat to boiling.
Reduce heat and simmer, covered, for 1 hour or until pork chops are tender.
Stir occasionally.
50 degrees F.
Pat pork chops dry with paper towels and
Preheat oven to 350\u00b0F.
In small skillet, saute onion in 1 T oil until transluscent. Transfer to plate or bowl & set aside.
In remaining 1T olive oil, sear pork chops.
Transfer chops to 9X13\" baking dish and top with onions.
In small bowl, whisk together ale, salt, pepper and marjoram; pour over pork chops.
Cover and bake 45-60 minutes till cooked through.
n both sides of the pork chops. Rub it inches Rinse hands
Coat pork chops with flour.
Brown onion in oil in skillet until tender.
Add pork chops and brown on both sides.
Stir in remaining ingredients.
Heat to boiling point.
Reduce heat. Simmer, covered, for 1 hour or until pork chops are tender, stirring occasionally.
Yields 4 servings, about 573 calories each.
Brown pork chops in butter.
Transfer to braising pan.
Saute onion and celery in pork chop drippings until tender.
Add wine and bring to a boil.
Pour over chops seasoned with salt and pepper.
Cover.
Braise in 300\u00b0 oven 1 1/2 hours or until tender. Remove chops from pan.
Strain juices.
Stir mustard and capers into juices.
Pour over chops and simmer a few minutes more. Serves 4.
over one side of the pork with paprika and brown (takes
Combine flour,salt and pepper,dredge chops in flour mixture.
Brown on both sides in oil in a large skillet.
Place an orange slice on each chop.
Combine brown sugar,cornstarch and allspice in a small saucepan,gradually stir in water.
Cook over medium heat,stirring constantly,until mixture thickens and comes to a boil.
Cook 1 minute,stirring constantly.
Remove from heat,stir in orange juice,bourbon and rasins.
Spoon over pork chops.
Cover,reduce heat and simmer 1 hour or until pork chops are tender,stirring occasionally.
Season pork chops with salt and pepper.
Heat oil in medium hot skillet.
Brown chops for 2-3 minutes per side.
Remove chops from pan.
Saute onions and garlic in pan 2 minutes, until soft.
Reduce heat to low, and return chops to pan.
Spread the onions over the chops, cover and braise for 45 minutes.
Brown pork chops in heavy skillet.
Sprinkle with salt.
Place in a shallow baking pan.
Top each pork chop with a thin slice of lemon.
Make a sauce with the remaining ingredients.
Heat sauce until steaming.
Pour sauce over chops; cover and bake at 350\u00b0 for 40 to 45 minutes.
ver medium-high heat. Dust pork chops with flour and add to
Coat pork chops with mixture of flour, salt, mustard and garlic salt.
Brown on both sides in hot oil in large skillet. Put pork chops in crock-pot.
Add chicken soup.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
killet and quickly brown the pork chops on both sides. Place on
Brown pork chops in oil on both sides until golden brown in a large skillet.
Pour off fat.
Sprinkle chops with salt and pepper.
Add broth and thyme; reduce heat to low.
Cover and simmer for 50 minutes, spooning pan liquid over chops occasionally.
Add apples.
Cover and cook 5 to 10 minutes longer or until done.
Garnish with parsley, if desired.
Yields 4 to 6 servings.
Cut a slit in the thickest part of the pork chops to make a pocket.
In a food processor, chop together the rosemary, garlic, onion and salt and pepper to taste.
Stuff chops.
In large skillet, heat oil and brown on all sides.
Add mushrooms and saute for 4 minutes, then add water and soy sauce.
Lower heat and cook for 10 minutes.
Brown pork chops slowly on both sides in amount of hot shortening; season with salt and pepper.
Add a little hot water if desired.
Cover tightly.
Cook over low heat about 45 to 60 minutes or until tender.
Make gravy from pan juices if desired.