Combine all ingredients except pork chops in saucepan and bring to a boil.
Simmer for 5 minutes.
Makes enough sauce for 10 pork chops.
Spoon sauce over chops and bake in a 375\u00b0 oven for 1 hour and 45 minutes.
Combine all ingredients except for the pork chops and bring to a rolling boil. Remove from the heat and cool. Refrigerate sauce overnight to blend flavors.
Heat a grill to medium-high heat.
Apply sauce to chops with dish mop or paint brush. Grill to desired doneness, about 5-8 minutes per side for medium-well. Baste with sauce each time they are turned.
Chef's Note: Please note--this is not what you might call a sauce or a glaze--it is a \"mop\". It is thin, but it packs a ton of flavor.
For the pork chops: Preheat oven to 400 degrees
For the stroganoff sauce:
Heat
Trim off fat from edges of pork chops. Heat oil in a large skillet. Brown pork chops on both sides. Place chops in a baking pan. Top with green pepper. Make sauce. Pour over chops. Cover. Bake at 350\u00b0 for 50 to 60 minutes or until chops are tender. Serve. Spoon with some of the pan juices.
Trim excess fat from pork chops.
Put pork chops in the center of a baking dish or roasting pan.
Fill the side spaces with the potatoes.
Mix all other ingredients together for the sauce.
(You may want to double the sauce recipe if you use more chops.) Simmer the sauce for 5 minutes.
Pour over the potatoes and chops. Bake at 375\u00b0 for 2 hours.
>For the Pork Chops
ash in a shallow bowl for dipping pork chops.
Create special bread
Brown chops on each side.
Mix Coca-Cola (must be Coke), ketchup and Worcestershire sauce.
Pour over chops and simmer 30 to 35 minutes.
Sauces will thicken.
Double recipe for larger quantities.
Can use this sauce with spareribs and chicken.
Cook spareribs and chicken halfway through and then add sauce.
Season and fry pork chops until nice and brown in color. Place in baking dish and pour mixture of barbecue sauce and water over chops.
Cover with foil and bake at 350\u00b0 for 1 hour.
edium-high.
Center one pork chop on each sheet of
Use a 6-quart slow cooker.
Lightly salt and pepper pork chops.
Place the pork chops in the insert.
In a small mixing bowl, whisk together the preserves, barbecue sauce, mustard, and Tabasco sauce.
Pour this evenly over the chops.
Cover and cook on LOW for 6-7 hours or on HIGH for about 4 hours.
Arrange pork chops on baking dish; place in a 350\u00b0 oven for 15 to 20 minutes, until light brown.
In a skillet, brown pork chops in oil, then place in casserole dish.
Make sauce by mixing in a bowl the remaining ingredients and pour over pork chops.
Cover and bake in a 350\u00b0 oven for 1 hour.
Serves 6.
Combine all ingredients except pork chops; simmer for 15 minutes. Arrange pork chops in baking dish; add barbecue sauce. Cook at 350\u00b0 for 1 hour, or until tender. Serves 6.
Preheat oven to 300\u00b0.
Place pork chops in a 9 x 13-inch Pyrex dish.
Top with mushrooms.
Next top with chopped onion.
Next cover top with Bull's Eye barbecue sauce.
Bake for 2 hours.
MARINATE pork chops for four hours in refrigerator, in
Combine all ingredients except pork chops, simmer, uncovered, for 15 minutes, stirring occasionally.
Cool, pour over pork chops in bowl.
Refrigerate for several hours.
Arrange chops in shallow baking pan; pour sauce over.
Bake at 350\u00b0 for 1 1/2 hours.
Baste with sauce occasionally.
Yields 2 servings.
Mix
together all ingredients except pork chops.
Place chops in
9
x 13-inch pan.
Pour liquid over chops.
Bake at 375\u00b0 for 1 hour.
Season pork chops with garlic powder and mustard powder. Brown and drain off all excess oil.
Add barbecue sauce and water. Cover and simmer 30 to 40 minutes.
Serve with rice.