igh heat in skillet. Add pork chops and cook until browned. Reduce
In a resealable food storage plastic bag mix all ingredients except pork chops.
Add pork and seal bag.
Turn to coat.
Refrigerate 1 to 2 hours to marinate, turning bag once.
When ready to cook pork, heat grill.
When grill is ready, place pork on grill.
Cover grill and cook 15 to 20 minutes, turning occasionally and brushing with marinade, until pork is no longer pink in center.
Discard any remaining marinade.
Preheat broiler. Place pork chops on broiler pan; broil 4 to 5 inches from heat, approximately 8 minutes. Turn chops and broil 6 minutes more.
Season pork chops with garlic powder.
In a large skillet, cook chops in hot oil until brown on both sides.
Add onion, soup, pineapple with juice, water, soy sauce and honey.
Bring to a boil.
Cook on low heat 10 minutes or until meat juice runs clear.
Serve with rice and garnish with green onions if desired.
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.
Season chops with garlic. Heat oil in skillet. Add chops and cook until browned. Add onion.
Add soup, pineapple with juice, water, soy and honey. Heat to a boil. Cook over low heat 10 minutes or until done.
Serve with rice and garnish with green onions.
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
Lightly salt pork chops.
Brown chops in oil in large skillet, about 5 minutes per side.
Combine tomato paste, crushed pineapple and juice, soy sauce, brown sugar and ginger.
Top browned chops with about 2/3 cup sauce.
Add water to skillet.
Cover; reduce heat and continue cooking 20 minutes or until pork chops are tender.
Heat remaining sauce and serve with chops.
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:<
Season chops with garlic powder.
Heat oil in skillet. Cook chops until browned. Add onion.
Add soup, water, pineapple with juice, soy and honey. Heat to a boil. Cook over low heat 10 minutes or until done.
Serve with rice and sprinkle with green onions.
shallow dish. Pat the chops dry with paper towels. Cut
s large enough to arrange pork chops in a single layer. Heat
Place pork, garlic and onion in crockpot sprayed with non-stick spray. Spoon about half the pineapple and juice over chops (reserve rest of pineapple and juices).
Cook on low for 8 hours.
About 30 minutes before serving, combine remaining ingredients, including reserved pineapple.
Drain all juices from crockpot. Spoon mixture over pork and turn heat to high for remaining 30 minutes.