alt and pepper on pork chops.
Brown pork chops in 2 tbl of
While onion is cooking, dredge pork chops in 1/4 cup flour
Preheat oven to 400 degrees.
Line a baking sheet (like a jellyroll pan) with aluminum foil.
Place all four pork chops on pan.
Add 1 Tbsp of ketchup on the center of each of the pork chops.
Next,add 1 Tbsp of brown sugar on top of the ketchup on each pork chop.
Last,put a slice of onion on top of the brown sugar and ketchup.
Place in preheated oven.
Bake for 45 minutes or so,depending on thickness of your chops.
Done when meat is no longer pink.
Season pork chops to taste with granulated garlic,
a hurry.
Place pork chops in cooled brine to
Soak pork chops in milk at least 30
Saute onion in butter.
Remove onions and keep warm.
Combine garlic, pepper, flour, sage and thyme and press onto both sides of meat.
Brown pork chops in pan with remaining butter, remove the chops.
Add 1/2 cup wine to pan and bring to a boil.
Return pork chops to pan and cover, reduce heat to a simmer for 30 minutes.
Remove pork chops and add remaining 1/4 cup wine to pan.
Broil over high heat until reduced to a syrupy glaze.
Pour sauce over chops and top with onions.
Enjoy--.
400 degrees.
Season pork chops lightly with salt and
nd thinly slice. Pat pork chops dry and season both sides
Heat oil in a large nonstick pan over med high heat.
Add a light coating of salt and pepper to pork chops.
Add pork chops to pan, cook until browned on each side (approx. 4 min each side).
Remove pork chops from pan and set aside.
Add honey, mustard and wine to pan.
Bring to a low boil for 2 minutes.
Put pork chops back into pan with sauce.
Reduce heat, simmer for 5 minutes.
Turn pork, simmer another 5 minutes, or until pork is cooked and no longer pink.
Serve pork chops with sauce drizzled on top.
Brown pork chops in a large skillet.
Add onion and mushrooms while browning.
Add paprika, dill, caraway seed and garlic.
Add water and lower heat to simmer.
Cover pan and simmer 10 minutes. Make egg noodles per directions on package.
Remove pork chops from pan.
Add yogurt to simmered spices in pan; mix thoroughly. Add yogurt mixture to egg noodles.
Serve as a side dish with pork chops.
00b0.
Place pork chops in 9 x 11-inch pan. Arrange mushrooms
Season pork chops on both sides and brown in frying pan. Cover pork chops with mushroom soup.
Layer sliced potatoes and broccoli (or vegetable of choice) on top of soup and chops.
Cover and lower heat to simmer.
Dinner is done in 30 minutes.
Place chops, potatoes and vegetable on platter.
Add a little water to pan and whisk, then pour sauce on top.
Don't forget to save soup label for Mrs.
McEwan.
on-stick frying pan over medium heat.
Brown pork chops in oil
Wash pork chops, pat dry and sprinkle with
Preheat oven to 350.
In a skillet, brown the pork chops.
Line a jellyroll pan with aluminum foil for easy clean-up.
Place browned pork chops on pan and divide the brown sugar into fourths.
Top each pork-chop with the divided sugar.
Spread the applesauce out over the pork chops.
Cover with aluminum foil.
Bake for 45 minutes or until tender. Make sure to check at the 45 minute mark.
Sprinkle pork chops with salt and pepper.
b>pork chops.
Heat oil in a large pan over medium heat. Add pork chops
Put all marinade ingredients into a zip lock bag along with pork chops.
Let marinate 24 hours.
Heat a little olive oil in a large skillet over medium high heat.
Add pork chops, turn down heat to medium.
Cook pork chops on both sides until browned and cooked through, about 15 minutes.
Remove pork chops from pan.
De glaze pan with champagne.
Whisk in mustard and cream.
Stir in parsley.
Return chops to pan to heat through.
Heat the olive oil in pan on top of stove over