igh heated burner.
Season pork chops with garlic salt and pepper
aking sheet.
Rub each pork chop with olive oil.
Preheat oven to 425.
In a glass dish, coat the pork chops with the Ranch Dressing and allow to marinate for about 15 minutes.
In a separate shallow dish, mix the remaining ingredients.
Dredge each pork chop in the bread crumb mixture one by one.
Place the pork chops on a metal rack and place on top of a cookie sheet.
Bake for about 18-20 minutes, or until cooked through.
Sprinkle both sides of chops with salt and pepper.
Place pork chops in baking pan.
Put brown sugar on them thickly, then pour chili sauce or catsup over the top.
Place 2 slices of lemon on each pork chop.
Bake at 360\u00b0 for 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Arrange butter into the bottom of a cast iron Dutch oven. Spread dry stuffing mix over the butter to cover the bottom of the pot. Place pork chops onto the layer of stuffing mix. Pour tomatoes over the pork chops.
Bake until chops are slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and pepper.
Sprinkle salt and pepper on pork chops.
Place pork chops in large flat baking dish or pan and spread with about 1/2 of tomato paste.
Top each pork chop with onion slice and bell pepper rings.
Mix remaining tomato paste with water and sprinkle over top.
Cover with foil and bake at 350\u00b0 for 1 hour or until tender.
Rinse and pat dry pork chops.
Place in a baking dish sprayed lightly with Pam.
Mix together remaining 5 ingredients and pour over pork chops.
Cover and bake at 325\u00b0 for 35 to 45 minutes. Remove cover and broil until lightly browned.
Take pork chops and season both sides generously
Using salt and sage, season pork chops evenly on both sides. In
at off the pork chops.
Lay the chops between 2 pieces of
Wash and dry chops.
Place in baking dish.
Mix catsup and water.
Pour over chops (may need more if using more chops.) Place 1 teaspoon brown sugar on each chop with 1 lemon slice on top.
Bake at 325\u00b0 for 1 1/2 hours or until chops are done.
These are delicious and very easy to prepare.
iece of pork fat from one of the chops.
Brown chops on
aking dish.
Season the pork chops with seasoned salt and black
n both sides of the chops, making sure to use all
Brown pork chops on both sides and place in large casserole. After removing pork chops, add 1/3 cup sour cream to pan and stir until mixed with browning from chops.
Meanwhile, cut and core 1 apple.
Place each half (open side up) on a pork chop.
Fill each half apple with 1 tablespoon brown sugar.
Pour sour cream sauce over apples and pork chops.
Cover and bake at 350\u00b0 for 1/2 hour. Serve with rice or egg noodles.
Quick, easy and delicious! Serves 2.
About 1 1/2 hours before serving, with sharp knife, trim fat from chops, each cut about 3/4-inch thick.
In 12 x 8-inch baking dish, arrange pork chops in one layer.
Add water; sprinkle chicken bouillon over pork chops.
Bake in 325\u00b0 oven about 1 hour and 15 minutes or until pork chops are fork-tender, basting occasionally with pan juices during the last half hour.
To serve, spoon pan juices over pork chops.
Makes 6 servings.
Preheat oven to 400\u00b0F. Combine potatoes and carrots, toss with oil and season. Bake for 30-35 mins, stirring occasionally.
Heat butter in a frying pan, season pork chops then sear for 2-3 mins per side. Meanwhile, mix creme fraiche (or sour cream, if using), sour cream, parsley and mustard, spread over pork chops then transfer to oven with carrots and potatoes. Raise oven to 450\u00b0F and bake for 10-15 mins until golden and bubbling.
o 400 degrees.
Lay pork chops on a flat surface and
A quick and easy, as well as tasty way to have pork chops. Simply use crock-pot, placing cream of mushroom soup on bottom (undiluted) of pot, then put chops, layering them with the soup. Cook with crock-pot on high for at least 4 hours.
Delicious!
It is best to rotate the chops, turning them over at least once.