For the pork chops: Preheat oven to 400 degrees
For the stroganoff sauce:
Heat
>For the Pork Chops
ash in a shallow bowl for dipping pork chops.
Create special bread
MARINATE pork chops for four hours in refrigerator, in
a hurry.
Place pork chops in cooled brine to
o 350 degrees.
Rinse pork chops, pat dry and season both
aper towel.
-Pat the chops with a paper towel to
Brown pork chops in a little oil or
pale brown, add the pork chops and brown well on both
Brown pork chops in oil.
Mix together
cup vinaigrette for the pork chops. Refrigerate the remainder for up to two
Add in pork chops.
Cover and refrigerate for 1 hour or
leaving the center free for the pork chops.
Combine 1 teaspoon salt
Batter pork chops with flour, quick brown pork chops on both sides in skillet.
Place browned pork chops in slow cooker and pour soup
on top.
Cook on low for 5 to 6 hours.
wo spaces in the middle for the pork chops. Note: Be sure to
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.
r bowl.
Add in pork chops (making certain that all the
Mix all the ingredients, except for the pork chops, in a casserole dish. Best to use a casserole dish with a proper fitting lid.
Place the chops in the mixture and let sit for at least an hour, longer if you have the time, and turning at least once half way through.
Place casserole dish in a 350 degree oven for about 50 minutes, covered. Very important it be covered.
Chops will be moist and tasty, you can spoon some of the juice over them once they're on the plate. I like to serve with spanish rice and salad.
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.