mall bowl.
Pat pork loin chops dry with a paper
ayenne pepper.
Coat pork loin chops with mixture.
Heat olive
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).
In a large skillet over medium heat, cook pork chops in 1 tablespoon butter for 4-5 minutes on each side or until a meat thermometer reads 160\u00b0. Meanwhile, in a small bowl, combine the brown sugar, cinnamon, nutmeg and salt.
Remove chops and keep warm.
Add the apples, pecans, brown sugar mixture and remaining butter to the pan; cook and stir until apples are tender.
Serve with chops.
separate bowl.
Dip pork chops in the egg mixture, then
repared casserole dish.
Season pork chops with salt and black pepper
Brown pork loin chops or pork chops in small amount of oil
hallow dish and dredge the chops. Save 1 tablespoon of the
and bay leaves. Place the pork chops into a zip top bag
ipper bag, and place the pork chops into the marinade. Squeeze the
small bowl. Brush the pork chops with oil, and season both
Season pork chops on all sides with 1/
In a large bowl,combine the first 10 ingredients. place pork chops in a large resealable plastic bag; add half the marinade. Seal bag and turn to coat; refrigerate for 4-5 hours, turning occasionally. Cover and refrigerate the rest of the marinade for basting.
Drain and discard marinade. Grill pork chops, covered, over medium heat for 8-10 minutes on each side or until a meat thermometer reads 160, basting occasionally with reserved marinade.
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.
Remove bone and fat from pork loin chops; save all small pieces of
Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil.
Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.
alt and pepper.
Place chops on cutting board and pound
Combine all ingredients except pork; pour chops in heavy plastic bag, seal.
Refrigerate 4 to 24 hours.
Prepare covered grill with drip pan in center, banked by medium hot coals.
Remove chops from marinade; reserve marinade.
Grill chops 16 minutes, turning one and basting occasionally with reserved marinade; or broil chops 5 inches from heat source for 13 to 18 minutes, turning once.
Serves 4.
Salt and pepper chops and brown lightly in canola oil. Do not cook completely.
Remove chops from skillet, leaving the drippings. Slightly cook onion rings in drippings until soft, but not brown.
Add the mushroom soup, sour cream, white wine and drained mushrooms to the onion. Stir until all ingredients are mixed well.
Place the pork chops back in the skillet and cover with the gravy mixture.
Cover skillet loosely and simmer slowly until chops are fully cooked.
resealable plastic bag. Add pork loin chops to the bag; seal