Soak pork chops in milk at least 30
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.
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
brown pork chops in pressure cooker on both
br>Place the four thawed pork chops into the heated oil and
Season pork chops, if desired, with salt and
For the Pork Chops:
In a gallon
Pork Chops and Bacon Caramelized Onion Jam:<
shallow dish. Pat the chops dry with paper towels. Cut
s large enough to arrange pork chops in a single layer. Heat
il instead to brown the chops if you prefer. Be sure
igh heated burner.
Season pork chops with garlic salt and pepper
at around the edges of pork chops and discard fat.
Combine
ay leaves.
Place the pork chops into a large sealable plastic
tyle Paste (see recipe I posted).
Place pork chops in a shallow
Season both sides of the pork chops with the Essence and kosher
teaspoon black pepper; dredge pork chops in mixture. Heat 1 tablespoon
alt and pepper on pork chops.
Brown pork chops in 2 tbl of