>For the Pork Chops
For corn relish.
Fry bacon
ring to a boil, place pork chops in the boiling water and
igh heat. Begin browning the pork chops on each side. Please each
Preheat oven to 350\u00b0F.
Put oil and the pork chops in a large deep skillet.
Pour the hot water over chops.
Simmer for 20 minutes,turning chops twice.
Remove chops from pan,discard water.
Pat chops dry.
Saute apples in butter till tender.
Add pineapple,brown sugar, cinnamon, and nutmeg.
Cook till liquid evaporates.
Place chops in a baking dish,cover with fruit mixture.
Pour remaining water into bottom of pan.
Cover and bake for 30 minutes.
Uncover and continue baking for another 20 minutes.
In a 9 x 13 pan, place oil and pork chops.
Cover with thinly sliced potatoes.
Mix salt, pepper, garlic and tomatoes. Pour over potatoes and pork chops. Bake at 350\u00b0 for 1 hour. Remove from oven; put pork chops on top and bake 15 minutes more.
Place pork chops (about 24 ounces) on rack in roasting pan. Combine other ingredients.
Brush pork chops with mustard mixture. Bake in preheated 450\u00b0 oven for 15 minutes.
In a medium skillet (cast iron preferred), heat oil over medium-high heat until glistening.
Season both sides of pork chops with 1/8 teaspoons black pepper. Brown in hot oil for 5-8 minutes on each side or until heated through (and nicely browned).
Meanwhile in a small saucepan, whisk together remaining ingredients. Cook over medium heat until thickened and bubbly.
Once pork chops are browned, remove to a serving platter (or individual plates). Spoon maple glaze evenly over both and serve.
In skillet over high heat, heat chops, cider, syrup, and vinegar till boiling. Reduce heat to medium, cover and cook 15 minutes, turning chops once.
Meanwhile, cut apples into wedges. Remove pork chops to platter. Add apple wedges to liquid in skillet. Heat to boiling and cook until apples are fork-tender and liquid is thick and syrupy, about 10 minutes.
Return pork to skillet; heat through, turning chops once to coat with glaze.
Fry the smoked pork until it is brown. Set aside.
Fry onion until glossy and then bake with the pork chops until tender.
Pour broth into a shallow 2 1/2 to 3-quart baking dish. Gradually and smoothly stir in polenta; mix in corn.
Lay pork chops on top of polenta mixture. Bake in a 350\u00b0 oven until pork chops are hot in thickest part, 25 to 30 minutes. Sprinkle meat with grated Parmesan cheese and chopped parsley. Serves 4.
Boil potatoes until just tender, about 10 minutes.
Grease a 9 x 13-inch baking dish.
Combine the potatoes, apples and onions; put in dish.
Sprinkle cheese on top.
Sear pork chops by rubbing fatty ends around hot frypan and brown quickly on both sides. Place chops on potatoes.
Cover tightly with foil and bake 30 minutes.
Pour horseradish sauce over all and bake another 30 minutes.
For the pork chops: Preheat oven to 400 degrees
For the stroganoff sauce:
Heat
preheated 400 degree oven for 40 minutes or till the
Put the pork chops, onions, bay leaves and 2
ash in a shallow bowl for dipping pork chops.
Create special bread
lace pork chops in a bowl; add marinade. Marinate pork chops in the refrigerator for
Preheat oven to 400\u00b0F.
Place six pork chops in lightly greased (any cooking spray will do) baking dish.
In small sauce pan over medium heat combine ketchup, water, brown sugar, lemon juice, butter, Worcestershire sauce, and ground cloves.
Bring to a boil, stirring constantly.
Cook for 15 minutes.
Pour sauce mixture over chops and place in oven for 20-30 minutes at 400\u00b0F The chops maybe cooked at 350\u00b0F oven for 30-35 minutes.
Mix the potatoes and the kraut.
Place half the sauerkraut/potato mixture in a Pyrex pie plate.
Spread 1 1/2 tbsp of mustard over the sauerkraut.
Place the chops on the sauerkraut.
Spread remaining mustard on the chops.
Cover with remaining sauerkraut/potato mixture.
Season with salt & pepper.
Put the pat of butter on top.
Seal with foil and bake in a 350\u00b0F oven for 45 minutes to an hour.
I like uncover the chops for the last 15 minutes or so to lightly brown the potato topping.