NOTES: FOR LOWER SODIUM PORK CHOPS YOU MAY SOAK THEM IN
Have butcher cut pockets for stuffing in 6 double loin pork chops.
Take a sharp knife and deepen and widen these pockets yourself, being careful not to cut through the top or bottom of the chop.
Season inside and out with salt and freshly ground black pepper and stuff to capacity with the following dressing.
Trim the fat from 6 thick loin pork chops and season them lightly with a mixture of salt, freshly ground pepper and powdered rosemary.
In a skillet, brown the chops well on both sides in 1 tablespoon butter.
Place them in one layer in a shallow baking dish and cover them with 3 tart apples, peeled, cored and sliced.
Preheat oven to 450\u00b0.
Sprinkle the loin pork chops with half the salt and pepper.
Brush all over with 2 tablespoons of salad dressing.
For the pork chops: Preheat oven to 400 degrees
For the stroganoff sauce:
Heat
>For the Pork Chops
as a lid.
Season pork chops with salt and pepper.
ash in a shallow bowl for dipping pork chops.
Create special bread
ntil the sugar dissolves. Lay pork chops in a 7-by-11
Put the chopped onions, ginger and garlic in blender and blend to a smooth paste (about 1 minute at high speed).
Combine paste with remaining ingredients except the pork chops and mix well. Prick holes in the pork chops.
Rub well with the marinade; cover and refrigerate for at least 6 hours.
Reserve marinade.
Sear pork chops on grill for 8 minutes on each side at low temperature. Put grill on high temperature and cook for about 20 minutes on each side.
Brush with the marinade before turning pork chops over each time.
Preheat oven to 350\u00b0.
Shake flour in a large size 14 x 20-inch Reynolds oven cooking bag.
Place in a 13 x 9 x 2-inch baking pan. Add salsa, lime juice, chili powder and garlic powder in bag. Squeeze bag to blend ingredients.
Place pork chops in bag.
Spoon beans, corn and peppers around pork chops.
Close bag with nylon tie.
Cut 6 1/2-inch slits on top.
Bake until chops are tender for 1 1/2 hours.
Let set 5 minutes before serving.
Spray a large skillet with pam.
Add the olive oil and let warm.
Add the pork chops and sprinkle with parsley flakes, onion powder and garlic powder.
Brown chops until lightly browned on medium-high setting.
After browning, pour off all excess grease. Put the chops back into the skillet and pour Ragu sauce over the chops.
Cover pan; cook on low heat for approximately 2 hours or until tender.
Enjoy with a garden salad of lettuce, tomatoes, cucumbers, radishes and black olives.
Use Italian salad dressing. Serves 2-4 people.
Melt shortening in large skillet.
Add pork chops and brown quickly on both sides.
Remove chops and drain all but 2 tablespoons fat.
Cook onion and green pepper until soft.
Ad tomato sauce, water, sugar and seasonings.
Heat to boiling and cook for 5 minutes.
Arrange potatoes in 9 x 13-inch baking dish. Place pork chops on top of potatoes and pour sauce over all. Cover casserole with lid or foil and bake at 350\u00b0 for 1 hour. Remove cover and sprinkle with cheese.
Bake 15 minutes more.
nd hot sauce for jerk seasoning.
Place pork chops in large glass
uncovered, for 20 minutes, stirring occasionally.
Pour over pork chops in a
onstantly until mixture boils. Cook for 1 minute; remove from heat
Wipe pork chops with a damp paper towel.
Trim excess fat. In a large skillet, heat butter.
Mix flour and salt.
Coat pork chops on both sides; brown.
Remove from skillet.
Add garlic, onion, green pepper, celery, thyme, sugar and hot sauce.
Saute for 5 minutes.
Add tomatoes.
Bring to boiling and return the chops to the skillet.
Spoon sauce over chops and simmer, covered, 40 to 50 minutes until tender.
Serve with rice.
Makes 6 servings.
I precook my potatoes for about 10 minutes and drain.
In a saucepan, melt butter; stir in flour, salt, pepper and onion.
Add chicken broth gradually and stir constantly until mixture boils. Cook for 1 minute.
Remove and pour mixture over potatoes and mix well carefully.
Brown pork chops in oil and season to taste. Spread potatoes in a greased baking dish or pan.
Place pork chops on top.
Cover and bake at 350\u00b0 for 1 hour.
Uncover and bake 15 minutes longer or until potatoes are tender.
Yield:
6 servings.
Trim fat from chops.
Brown chops in small amount of hot shortening in skillet; drain off excess fat.
Combine onion, caraway seed, salt, paprika, dill weed, garlic powder and water. Add to skillet.
Cover and cook over medium heat for 45 to 60 minutes or until pork chops are tender.
Transfer chops to warm platter.