killet over medium heat. Cook pork chops in hot skillet until
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.
Cut bones and fat from pork chop and cut meat into small pieces. Place bone, fat, and meat in a saucepan; add water, onion, chicken base, and garlic. Bring liquid to a boil, reduce heat to medium-low, cover saucepan, and simmer, adding more water every hour, 5 to 6 hours.
Strain broth into a bowl and separate bones from the meat. Put meat and 1/2 of the broth in a blender; blend. Return blended broth to broth in saucepan and mix well.
mbine the pork chop breading ingredients - flour, Parmesan cheese, salt, dill weed and pepper
0 mins. Drain and set aside.
Meanwhile
tock in a small saucepan and add the rice. Lower the
2 hours
Pork Belly and Shrimp
Sprinkle sugar
Saut the onion in butter or margarine. Brown pork chops on both sides in separate pan. Layer sauteed onions, browned pork chops and onions in a 9 x 13 baking dish. In a small bowl, blend chili sauce, flour, salt, pepper and ginger ale. Pour mixture over pork chop/onion mixture. Bake at 350\u00b0 for 1 hour.
br>In a pan, cook pork chops. When meat is cooked
he vegetable oil. Add the onions and season them with half of
Salt and pepper pork chops and brown in skillet with small amount of shortening or vegetable oil.
Place slices potatoes in 1 and 1/2 quart baking dish.
Alternate layers of pork chops,onion,and potatoes.
Pour soup over top.
Cover with lid.
Bake at 350 degrees for 1 and 1/2 hours or until potatoes are tender.
Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt.
Stir in partially thawed potatoes and add 1/2 cup cheese and 1/2 can French fried onions. Spoon mixture into a 9 x 13-inch baking dish. Arrange pork chops over potatoes. Bake, covered, at 350\u00b0 for 40 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer. Serves 6.
In a pie pan, put breading.
Salt and pepper each chop and dredge in breading on both sides.
Brown well in skillet and set aside.
In a casserole sprayed with Pam, layer slices of raw potatoes, sliced onions and salt and pepper.
Use as many layers as you need, leaving room for browned chops as last layer.
Before adding chops, pour enough milk over potato/onion mixture, just even with last layer.
Add chops on top; cover with lid or foil. Bake in 350\u00b0 oven for 1 to 1 1/2 hours or until potatoes and chops are tender.
Cut pork chop down the center to butterfly
Brown pork chops and onions.
Slice potatoes and lay in bottom of oven-safe casserole dish or Pyrex. Smear 1 can cream of celery soup over the potatoes (not diluted).
Lay browned pork chops and onions on top.
Smear 1 can cream of mushroom soup (not diluted) on top. Bake in oven at 350\u00b0 for 1 hour and 15 minutes.
Brown pork chops on both sides.
Add onion and cook until transparent.
Add enough water to cover pork chops and onions. Cover.
Simmer for 1 hour.
Cook spaghetti according to package directions; drain spaghetti.
Pour pork chop-onion mixture over spaghetti.
Add salt and pepper to taste.
Brown pork chops.
Combine soup, milk, salt and pepper.
Stir in potatoes, 1/2 cup cheese and 1/2 can onions.
Spoon mixture into a 9 x 13-inch pan.
Arrange pork chops over potatoes.
Cover and bake at 350\u00b0 for 40 minutes.
Top with remaining cheese and onions.
Bake an additional 5 minutes, uncovered.
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.
Slice potatoes and onions.
Place a layer of potatoes, then a layer of onions.
Continue alternating layers until desired amount is needed.
Lay the pork chops on the top layer.
Spread cream of chicken soup directly from can over top of pork chops.
Cook for 1 hour at 400\u00b0.
(Preheat oven.)
Brown pork chops; set aside.
Mix soup, milk, sour cream, pepper and salt.
Stir in potatoes, 1/2 cup cheese and 1/2 can onions.
Put mixture into 9 x 13-inch pan.
Arrange chops on top of potato mixture.
Bake, covered, for 40 minutes to 1 hour at 350\u00b0. Top with remaining cheese and onions.
Bake, uncovered, for 5 minutes or until browned.