small bowl.
Pat pork loin chops dry with a paper
and cayenne pepper.
Coat pork loin chops with mixture.
Heat olive
Remove bone and fat from pork loin chops; save all small pieces of
Melt 1 tablespoon butter or margarine in a pan.
Add the onions that have been sliced into thin rings.
Let them wilt, but make sure they do not become golden.
In a frying pan, brown the pork loin chops on both sides with the remaining tablespoon of butter, salt and pepper.
Place the loin chops on the bed of onions in a baking dish.
Place on each chop a slice of Swiss cheese and the diluted tomato sauce, together with pats of butter. Cover with aluminum foil.
Place in hot oven for 40 minutes. Serves 2.
nd the Ginger.
Season loin chops with the spice mixture.
easoning. Divide mixture amongst the pork loin chops and press on both sides
nd silver skin from the pork loin, then cut it into 8
Preheat oven to 350\u00b0F.
In
Preheat oven to 350 degrees F (175
Brown pork loin chops or pork chops in small amount of oil
Heat Olive Oil in large fry pan over medium heat.
Season Pork Loin chops with Salt, Pepper and Nutmeg.
Brown chops in fry pan.
Lower heat to low and add chicken noodle soup.
Add water to empty soup can to rinse and add to fry pan.
Cover and let simmer for 25-30 minutes or until tender.
Remove pork chops from pan and increase heat to medium.
Let soup reduce until gravy thickness (about 5 minutes).
ixture is ready, wash your pork loin, then sprinkle it with Montreal
eavy dutch oven over medium high heat; add the pork loin chops and brown
Preheat oven to 350 deg.
Spray a 9X13 inch baking pan with vegetable oil cooking spray.
Set aside.
Trim all visible fat from pork chops.
Cut chops in half.
Cut a pocket in each pork chop half for stuffing.
Combine next 9 ingredients (bread through sage) in a medium mixing bowl.
Stuff approximately 1/3 cup of mixture into each pork chop half.
Place stuffed chops in prepared pan.
Sprinkle with rosemary.
Bake uncovered for 40-50 minutes, or until cooked throughly.
Preheat oven to 375 degrees F (190 degrees C).
Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.
Take pork out of fridge and let
hallow dish and dredge the chops. Save 1 tablespoon of the
and bay leaves. Place the pork chops into a zip top bag
resealable plastic bag. Add pork loin chops to the bag; seal and
ipper bag, and place the pork chops into the marinade. Squeeze the