If using a thick pork chop, cut through the thick part
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.
Season the flour and spread on a plate. Spread the corn flakes on another plate and place the egg in a shallow dish. Dredge the pork in the flour, then the egg, then the cornflakes. Heat the oil in a frying pan and fry the pork over low-medium heat for 4 mins on each side. Drain on paper towels.
Top 2 slices of toast with 2 lettuce leaves and 1 tbsp ketchup each. Place a pork chop on top then add the cucumber, tomatoes and remaining bread. Cut in half diagonally and secure with cocktail skewers.
Tie string round the pork to ensure it keeps a
Combine the flour, salt, and pepper in a large shallow bowl. Dredge each pork chop into the flour mixture to coat evenly. Shake off excess flour.
(if your pork chops are a little dry, rinse and shake off then dredge no egg needed).
Place oil in a large, heavy skillet and heat over high. When hot, add chops to skillet and cook 1 minute each side, until browned and crisp, working in batches as to not overcrowd the pan. Makes a great pan-sear.
Drain on paper towels and serve.
tenderise the pork chop so that it is flattened.<
nd oil together.
Finely chop the rosemary and sage if
nd pepper both sides of chop. Brown pork in skillet with a
ach chop. In same skillet over medium-high heat, cook pork chops
Thaw out boneless pork chops; put them in a
For each serving, lay a pork chop on a large square of
nd red pepper.
Dip pork into soy sauce, then coat
o 325.
Cut each boneless pork chop into 2 pieces.
In
Brown pork chops thoroughly on both sides and place in 9 x 13-inch pan.
Mix soup, ketchup and Worcestershire sauce.
Place one slice of onion on each pork chop, then spoon soup mixture over onion.
Bake, covered, 1 hour at 350\u00b0.
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.
Heat butter in a skillet over medium heat; cook pork chops in the melted butter until cooked through, 10 to 15 minutes. Remove pork chops from skillet and cut into bite-sized pieces.
Pour water and long grain and wild rice mix with herbs into the same skillet; stir well. Layer pork chop pieces over rice. Pour corn over pork chops layer; top with tomatoes. Cover skillet and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes.
Place trimmed pork chops in a large, shallow
On each bun, place a pork chop and then top it with
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