Soak pork chops in milk at least 30
tablespoon drippings.
Brown pork chops in drippings.
Season with
Brown pork chops in small amount of oleo or olive oil.
Pour cranberry sauce over chops.
Cover with soup.
Bake covered at 350\u00b0 for 1 hour.
Brown pork chops in oil in a large skillet; drain pan drippings.
Sprinkle pork chops with salt and pepper.
Drain pineapple, reserving juice.
Set pineapple aside.
Combine juice, 1/2 cup hot water and next 4 ingredients.
Pour over pork chops. Cover and simmer for 20 minutes.
Place pineapple slices and pepper rings on top of pork chops; cover and simmer an additional 10 minutes.
Transfer chops, pineapple and pepper rings to a serving platter, reserving the pan drippings.
Brown pork chops on both sides in pan sprayed with Pam. Sprinkle with salt.
Place 3 chops in greased baking dish. Combine chopped fresh cranberries, honey and cloves.
Spread half of the cranberry mixture over chops in dish.
Arrange the remaining 3 chops on top and pour over the remaining cranberry mixture.
Cover and bake in slow oven at 325\u00b0 for about 1 1/2 hours.
Brown pork chops in a small amount of shortening in Dutch oven.
Pour cranberry sauce over chops.
Cover with soup.
Bake, covered, at 350\u00b0 for 45 minutes or until chops are tender.
Preheat oven to 325 degrees F (165 degrees C). Generously grease a 9x9 inch glass baking dish.
In a bowl, mix cranberries, marmalade, and cloves. Make a pocket in each pork chop by cutting into pork toward the bone; fill pockets with cranberry mixture.
Place the pork chops in prepared baking pan. Season with salt and pepper to taste. Spoon 1 tablespoon honey over each chop. Bake uncovered about 45 minutes or until pork is no longer pink in the center.
Brown pork chops.
Pour cranberry sauce over chops.
Cover with soup and bake in a covered dish for 45 minutes in a 350\u00b0 oven or until chops are tender.
Brown pork chops quickly in a little fat in a heavy skillet. Sprinkle with salt and pepper.
In slow cooker stir together half of the can of cherry pie filling, lemon juice, mace, and bouillon granules.Mix well.
Place pork chops on top of mixture.
Cover and cook on LOW for 6 to 7 hours.
Warm the other half of cherry pie filling and pass in sauce dish when serving chops.
Brown pork chops in skillet and season. Add wine and honey. Cover and cook 1 hour.
Add cranberries the last 15 minutes.
1. Rinse and pat dry pork chops.
2. In a
ccasionally.
Stir in the cranberry sauce. Bring to a boil
Arrange the pork chops in a single layer in
Lightly brown the pork chops in a skillet. In a small bowl, combine the butter, cranberry sauce and white wine.
Arrange the pork chops in the bottom of the stoneware. Sprinkle the salt and pepper, onions and thyme over the pork chops.
Pour the sauce into the stoneware and cook on Low for 6 to 8 hours or on High for 4 to 6 hours.
b>cranberry chutney, mustard, spices and orange juice. Brush 1/2 over pork chops
teaspoon Accent seasoning; ADD pork chops to brine; TRANSFER container to
Lightly grease a large frying pan with non-stick spray. Heat the pan. Temperature will depend on the thickness of the chops. For thin chops use med-high heat. For thicker chops use medium heat.
Brush pork chops with vinegar and then brush with a thin coat of olive oil. Lightly sprinkle the pork chops with each of the seasonings. Flip and repeat on the other side.
Place in the frying pan until browned on one side (usually about 7-12 minutes). Flip and cook until other side is browned.
Enjoy!
Combine the pork chop breading ingredients - flour, Parmesan
To prepare the cranberry filling: Soak 1 cup dried
brown pork chops in pressure cooker on both