Preheat oven to 350\u00b0F.
Place 1 pork chop at a time in bag, with 1/2 pouch of shake and bake for chicken.
Shake to coat the whole pork chop.
Place in a greased baking pan, 11x7\".
Take any leftover shake and bake that is in the bag and spread it over top the pork chops. This gives it extra coating.
Bake in preheated oven for 45-50 minutes.
Enjoy!
Heat oven to 375\u00b0F.
Spray a 9x13 baking dish with cooking spray.
Mix the drained sauerkraut, applesauce or apples, and chopped onion in the baking dish. Spread out evenly.
Shake the pork chops in the Shake and Bake until evenly coated. Place chops on top of the sauerkraut, but don't overlap.
Sprinkle any coating mix remaining in the bag over the top of the pork and sauerkraut.
Place, uncovered, in the preheated oven and bake for 45-60 minutes, or until the pork is done and the coating crispy.
ag tightly, and refrigerate for at least 2 hours, and up to 8
Cut lemon in half and rub lemon pulp on pork chops.
Rinse lemon pulp off and dry pork chops with paper towel.
Heat olive oil in saucepan.
Season chops with salt, pepper, sage and garlic. Place chops in pan and sear for 3 minutes on each side.
Add chopped onions and peppers and let chops cook for 2 additional minutes on each side.
Add remaining ingredients and let simmer for 15 minutes.
Place partially thawed Asian vegetables in slow cooker, and arrange pork chops on top.
Combine sauce and water, and pour over chops.
Cover and cook on low for 7-8 hours.
Turn to high and add pea pods.
Cover and cook on high for 5 minutes.
he package of seasoning mix and save for another time.
Place
Preheat oven to 400 degrees.
Mix Shake and Bake,parmasen and italian seasoning together on a plate.
Dip one pork chop into the melted butter until evenly coated.Then dip buttered pork chop into Shake and Bake mixture.
Repeat with remaining pork chops.
Place chops on foil lined baking pan.
Bake in 400 degree oven for 20 minutes. (for 1/2 inch thick pork chops).
MMMM -- Enjoy.!
nch thick boneless top loin pork chops and blot.
MIX the TENDERIZING
Using salt and sage, season pork chops evenly on both sides. In
pistachios, egg, mustard and 2 tbsp butter. Season and set aside.
ayenne, black pepper and Kosher salt.
Place
lt and pepper until soft. While onion is cooking, dredge pork chops
Preheat the oven to 350\u00b0F. Line a baking pan with parchment paper.
Place flour and eggs in 2 shallow dishes. Mix breadcrumbs, Parmesan cheese, chives and sesame seeds in third shallow dish. Dust pork in flour, shaking off excess. Dip in egg, then coat in breadcrumb mixture. Refrigerate 20 mins.
Heat oil in a large skillet on medium heat. Cook pork chops 2-3 mins each side, until golden and crisp. Transfer to prepared pan.
Bake 4-5 mins, until pork chops are cook through. Serve with mash potatoes and steamed vegetables.
Grease a shallow baking dish large enough to hold the chops.
Season the chops with salt and pepper.
In a bowl stir together the jam, ginger, wine vinegar, and Worcestershire sauce.
Pour this mixture over the chops and let them marinate for 1 hour.
During this time, turn them once and spoon the sauce over the top.
Cover the baking dish and bake the chops, in marinade for 25 minutes.
oated pork chops into sealable container with BREADING using tongs; SEAL container; SHAKE
In a roasting pan put the potatoes, carrots, celery, and onion.
Sprink with seasonings.
Mix the cream of mushroom soup with the milk and pour half of it over the vegetables.
Arrange the pork chops over the top of the vegetable mixture and season the chops to taste.
Pour remaining mushroom soup mixture over the chops.
Cover and bake at 375 degrees about 1 hour or until vegetables are fork tender.
This can also be made in a crock pot, slow cooker, or pressure cooker.
It can be converted easily for a crowd or potluck dinner.
Salt and pepper pork chops and dredge in 2 tablespoons flour.
Heat butter in large skillet and brown chops well.
Add wine and lemon juice and simmer, covered for 45 to 50 minutes until very tender.
Remove chops to serving platter.
In same skillet, stir 1 1/2 tablespoons of flour into drippings until smooth.
Stir in cream, mustard and red pepper.
Simmer, stirring for 1 minute.
Serve pork chops with sauce.
Rub both sides of chops with adobo.
Place chops in a deep baking dish. In a separate bowl, mix together orange juice, lemon juice, vinegar, and garlic.
Pour marinade over chops and turn to coat both sides of chops.
Let chops marinate in refrigerator for at least one hour or overnight.
Preheat your grill and grill pork chops over a low to medium low flame. Cook each side for about 10-15 minutes per side.
The pork chops are done when meat is white and has reached an internal temperature of 160 degrees F.
Trim fat from edges of pork chops and reserve.
In a large skillet over medium heat, rub fat over bottom of skillet to grease well.
Discard fat and brown pork chops on both sides.
Season with salt and pepper.
Add shallots, vermouth and rosemary if using the dried.
Bring to a simmer over high heat.
Reduce heat to low, add in fresh rosemary if using, cover, and simmer gently for 10-15 minutes, until pork is tender.
Skim any fat from juices and pour over pork chops to serve.
op all peppers, mushrooms and onions into approximately 2-