Place pork chops in a greased 4-quart crockpot.
Mix together the stuffing mix, water and soup. Spread this mixture over the chops.
Cover and cook on HI heat for about 3 hours.
igh heated burner.
Season pork chops with garlic salt and pepper
at off the pork chops.
Lay the chops between 2 pieces of
aking sheet.
Rub each pork chop with olive oil.
aking dish.
Season the pork chops with seasoned salt and black
Fry pork chops on high until golden brown.
Remove from frying pan and place in crockpot.
When finished with pork chops, heat the 2 cans of cream of chicken soup, pour over pork chops. Add water until pork chops are covered, then stir.
Let cook on low 5 to 6 hours.
Can be served over rice.
Place ingredients (except pork chops and corn starch) in a 6-quart slow cooker. Stir to combine. Add pork chops. Toss to coat with the sauce. Cook on low 6 hours.
After 6 hours, combine equal amounts cornstarch and water in a mason jar. Close the lid, to seal the jar. Shake briskly, to create a slurry. Add the slurry to the crockpot. Stir and cover. Cook 1 more hour.
Serve and enjoy!
You can add more or less chile paste to satisfy your taste, or omit it altogether. My family likes a little heat, so I used 3 tablespoons.
ish, large enough to dip chops in to coat.
In
Mix first twelve ingredients in medium sized bowl.
Spray large crockpot with PAM.
Put potatoes on bottom.
Put pork chops on top.
Pour sauce mixture over all.
Cook on low 6 to 8 hours.
Enjoy!
In skillet, brown pork chops on both sides.
Salt and pepper to taste.
Remove pork chops from skillet and place into glass baking dish.
Cut green pepper into quarters and each quarter into slices.
Scatter on top of pork chops.
Cut onion into wedges and separate layer.
Also scatter on top of pork chops.
Pour mushroom soup and 1 cup of white wine over pork chops and vegetables.
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.
Preheat oven to 400 degrees F (200 degrees C).
Heat a skillet over medium-high heat. Sear the pork chops in the preheated skillet until browned, 2 to 3 minutes per side. Arrange seared chops into a casserole dish.
Whisk maple syrup, water, onion, vinegar, Worcestershire sauce, chili powder, salt, and pepper together in a bowl to dissolve the chili powder; pour over the pork chops.
Bake in preheated oven until the chops are no longer pink in the center, about 45 minutes.
Using an electric frying pan, brown pork chops in olive oil.
Remove from pan.
Lower heat and add can of cheese soup, then fill can with milk and add.
Stir with whisk until smooth.
Add pork chops, potatoes and onion.
Bring temperature up to simmer.
Simmer covered for 30 minutes, stirring occasionally.
Serve in a casserole dish.
(Very rich & delicious!).
Bread pork chops, shaking off excess crumbs.
Place in frying pan in heated oil and fry until golden brown.
While preparing chops, place chicken broth, juice of lemons, parsley and pepper in measuring cup and blend together.
When chops are done, scrape the pan while adding mixture.
Slice lemons that have been squeezed and place over each chop.
Add parsley to garnish.
Cover pan and cook on low heat until sauce thickens and is brown in color.
Combine Worcestershire sauce and soy sauce.
Dip each pork chop in sauce, then sprinkle 1/2 teaspoon of sugar on each side of the pork chops.
Marinate in sauce for 2 hours or overnight in the refrigerator.
Bake in preheated 325\u00b0 to 350\u00b0 oven.
After 30 minutes, turn pork chops and bake another 30 minutes.
Serves 6.
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.
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.
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.
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.