Precook rice 8 minutes at Full power in microwave with 1 cup water; let sit 5 minutes.
Mix well together the rice, diced tomatoes, chopped green pepper, chili powder, salt and pepper. Place in 12 x 8 x 2-inch baking dish.
Arrange pork chops over the mixture.
Sprinkle each pork chop with salt; top with an onion slice.
Cover tightly with foil.
Bake at 325\u00b0 for 1 1/4 hours. Remove foil and sprinkle Mozzarella cheese over pork chops.
Place green pepper ring and mushroom on top of each chop.
Bake 10 to 15 minutes longer.
uice and seasonings.
Place pork chop over mixture and spoon a
Saute mushrooms, onion and green pepper in butter until tender.
Stir in tomato, water, lemon juice and seasonings.
Place pork chop in baking dish and spoon vegetable mixture over top.
Bake at 350 until pork chop is done.
If using a thick pork chop, cut through the thick part
oth sides.
Put seared pork chops in a 13 x
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.
Cut pocket in pork chop.
Add broth or water to dressing mix. Cook in microwave oven less than 1 minute.
Add grated apple and stuff pork chop.
Bake at 350\u00b0 for 30 to 45 minutes or until tender.
Can be cooked in an electric skillet on medium heat.
Place the cooked noodles in a small individual casserole.
Add grated onion, salt, pepper and sage to tomato juice.
Pour the tomato juice mixture over the noodles.
Place the browned pork chop on the noodles.
Cover the casserole and bake in a moderate oven for about 1/2 hour.
Take 12-inches of foil and lay flat.
Peel and chop potato in bite size pieces.
Place in foil.
Lay green beans on top of potato.
Place chopped onion and butter on top of that.
Place pork chop on top of the potato and bean layers.
Season the chop with spiced and butter.
Wrap all of this up tightly in foil.
Place in 400\u00b0 oven for 45 minutes or until done.
Your whole meal is in the oven cooking.
Other fresh vegetables work also.
Place pork chops in bottom of size of Pyrex dish needed for amount of chops.
Top with slice of onion and green pepper strips on each pork chop.
Add stewed tomatoes, including celery, no juice.
Can bake uncovered at 350\u00b0 for 1 hour.
Place cooked noodles in lightly greased individual casserole. Add onion, salt, pepper and sage to tomato juice.
Pour over noodles.
Brown pork chop on both sides.
Remove and place on top of noodle mixture.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Yields 1 serving.
Each serving contains approximately (Exchanges):
2 meat, 1 bread and 1 vegetable.
Place pork chop in center of 1 piece of foil; salt and pepper. Next, place onion slices, then place the potato and carrot on top.
Fold the foil so you can fold the ends together and down. Place in oven on a cookie sheet and bake at 350\u00b0 for 1 hour. Prepare one for each individual person.
Place oil in frying pan and heat up.
Fry sliced pork chop until close to browned.
Add garlic and onion into pan.
Fry until browned.
Add vinegar and pepper, simmer until almost dried out. Add soy sauce and stir.
Simmer until soy sauce is almost dried out.
Cut bones and fat from pork chop and cut meat into small pieces. Place bone, fat, and meat in a saucepan; add water, onion, chicken base, and garlic. Bring liquid to a boil, reduce heat to medium-low, cover saucepan, and simmer, adding more water every hour, 5 to 6 hours.
Strain broth into a bowl and separate bones from the meat. Put meat and 1/2 of the broth in a blender; blend. Return blended broth to broth in saucepan and mix well.
Place light brown sugar in small sauce pan.
Add the Honey Mustard or Spicy Mustard.
Add chili powder or Tabasco.
Add warm water.
Whisk ingredients well until you have a sauce.
Heat over low heat 5-10 minutes before serving your pork chops.
Drizzle over pork chop squares or dip!
Blend first 5 ingredients in medium bowl. Combine kumquats and sugar in small bowl. Let stand 30 minutes, stirring kumquat mixture occasionally.
Heat oil in heavy large nonstick skillet over high heat. Add ginger and stir 1 minute. Add pork mixture and stir-fry until pork is just cooked through, separating pork strips, about 3 minutes. Add kumquat mixture, broth and vinegar and stir until sauce boils and thickens, about 1 minute. Season with salt and pepper.
Heat oil in a Dutch oven and sear the pork in batches, turning. Season then remove the pork from the pan. Add the potatoes and fry for 4-5 mins, stirring. Mix in the tomato paste, flour and onions and continue to cook for 3-4 mins.
Deglaze the pan with stock then stir in the smoked paprika and season. Cover and simmer for 40-45 mins.
Mix the diced tomatoes and cabbage into the stew and continue to cook, uncovered, for 15-20 mins. Transfer the stew to a serving bowl and sprinkle with parsley. Serve.
alt on both sides of pork chop.
In a small bowl
nd red pepper.
Dip pork into soy sauce, then coat
Stir fry veggies in the oil in a pre heated wok till tender crisp (about 5-10 min).
Add broth cook till heated through.
Combine soy sauce and cornstarch and add to vegetable mixture.
Cook and stir till thick and bubbly.
Serve over rice or crispy noodles and sprinkle with pork.