o 350\u00b0.
Place pork chops in 9 x 11-inch pan
Place dry ingredients in a plastic bag or mix in pie plate. Coat pork chops with dry ingredients.
Brown coated pork chops in 2 Tbsp. of oil in a skillet.\tPlace one chop at a time in the crockpot and put a small scoop of soup on each chop.
(Roasted garlic cream of soup works well also.)
Put some water (1 can) and any remaining soup in pan with drippings.
Mix and then pour over the chops in the crock pot.
Cook on low for 6-8 hours/or on high 3-4 hours.\tServe over rice.
arge heavy skillet, brown the pork chops in oil over medium heat 3
Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder.
Heat vegetable oil in skillet; add chops, sprinkle with lemon pepper and brown on both sides.
Place pork chops in crockpot; pour undiluted soup over chops.
Cover and cook on LOW 8 hours or on HIGH 6 hours.
Serve with hot cooked rice.
Sprinkle pork chops with salt and paprika.
Melt margarine in skillet, on medium
live oil in a large skillet over medium heat. Sprinkle pork chops with
et aside).
Coat the pork chops in the flour mixture one at
king dish.
Pat the pork chops dry using paper towels, then
).
Melt the butter in a large skillet over medium
r plastic bag. Put the chops in the bag, and shake to
0b0C).
Melt the butter in a large skillet over medium
il in a frying pan over medium-high heat. Season pork chops with
Preheat oven to 375 degrees F (190 degrees C).
Heat a large lightly oiled skillet over medium-high heat. Brown pork chops on both sides.
Place pork chops in a casserole dish and cover with sliced onions. Dissolve bouillon cube in hot water and mix with tomato soup. Pour soup mixture over pork chops.
Cover casserole and bake in preheated oven for 1 hour.
nd pepper. Quickly brown the pork chops in the pan, 3 to 4
Sprinkle pork chops with salt and black pepper,
In a large bowl or pitcher,
Brown mushrooms in butter in a skillet, then remove from skillet.
Place pork chops in the skillet and brown on both sides. Season with salt and pepper.
Add 1/2 cup water, Worcestershire sauce and mushrooms and cover.
Simmer for 40 minutes.
Remove chops to a platter and keep warm.
Mix the flour and remaining water and stir into liquid in skillet.
Cook, stirring constantly, until thickened.
Simmer for 5 minutes.
Stir in sour cream and pour over pork chops.
Sprinkle with paprika.
Brown pork chops on both sides in 2 Tablespoons of oil.
Place pork chops in the bottom of crock pot.
Mix other ingredients in a small mixing bowl and pour over chops.
Cook on Low for 6 hours or on High for 4 hours.
Preheat the oven to 400 degrees and combine all ingredients, except the pork chops, in a 9x9 baking dish. Mix well. You may drain off some of the juice from the beans, but I like it. Lay the pork chops on top, turning once to cover the chops with the juice from the beans. Bake uncovered for 30 to 35 minutes until the beans are bubbly and the pork chops are done.
Wash chops and pat dry with paper