Choose thick or thin pork chops.
Season with salt and place in heavy skillet or baking dish.
Arrange thick slices of onions on top of chops.
Take raw rice and place on onions and chops. Season with salt and pepper.
Over all of this, pour mushroom soup, which has been blended with water.
Cover tightly and bake at 300\u00b0 for 2 hours.
Pork chops will be covered with the goodness of rice, onions and mushrooms.
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
bove are directly from the recipe; however, I didn't use
b>thin stream; blend until creamy.
Measure 1/2 cup vinaigrette for
MARINATE pork chops for four hours in refrigerator, in
a hurry.
Place pork chops in cooled brine to
Mix ingredients.
Line baking dish with 8 pork chops.
Spoon dressing mixture onto chops.
Place remaining chops on top of dressing.
Sprinkle top of chops with Shake 'n Bake.
Bake at 300\u00b0 for 1 1/2 hours or until it's brown.
Serves 8 people, two thin pork chops per person.
Preheat oven to 375\u00b0.
Peel and slice sweet potatoes.
In a big ovenproof dish, place 1/4 margarine on bottom.
Layer 3 pork chops, layer sweet potatoes and layer 1/4 margarine.
Sprinkle half the sugar over top.
Repeat the pork chops, sweet potatoes, margarine and sugar.
Cover dish and place in oven.
Cook for 1 hour.
Mix all ingredients together in a bowl, then pour over meat and marinate in refrigerator, covered, for 1 hour or if you don't have the time, it's just as good to cook immediately on grill or in oven.
Bake at 350\u00b0 for approximately 1/2 hour for thin sliced pork chops.
If substituting other meats, cook as usual.
With wire whisk, mix soup, some water (as thick or thin as you want it) and soup mix.
Heat in microwave until warm.
Add peanut butter and heat until melted.
Use wire whisk again to mix.
Salt and pepper chops and pour sauce over.
Cover and cook in oven 1 1/2 hours at 350\u00b0, for thin chops 1 hour.
tablespoons of the butter for 5 minutes over medium-high
o 350 degrees.
Rinse pork chops, pat dry and season both
aper towel.
-Pat the chops with a paper towel to
Place pork chops in bottom of Pyrex dish.
Cover with sliced potatoes.
Mix 2 cans soup and pour over potatoes.
Cover with foil and bake at 350\u00b0 for 1 1/2 hours or until pork chops are tender.
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.
Combine the flour, salt, and pepper in a large shallow bowl. Dredge each pork chop into the flour mixture to coat evenly. Shake off excess flour.
(if your pork chops are a little dry, rinse and shake off then dredge no egg needed).
Place oil in a large, heavy skillet and heat over high. When hot, add chops to skillet and cook 1 minute each side, until browned and crisp, working in batches as to not overcrowd the pan. Makes a great pan-sear.
Drain on paper towels and serve.
Place pork chops in baking pan. Mix all other ingredients and pour over pork chops. Bake at 350\u00b0 for 1 hour, basting occasionally. Serves 4.