Cook pork chops in lot of oil until brown.
Pour oil off. Remove pork chops from skillet.
Combine soup and water in skillet. Heat to boiling.
Return pork chops in soup.
Cover and cook until chops are no longer pink.
Season to taste.
Spread rice in bottom of Pam sprayed 9 x 13-inch pan.
Cook pork chops in oil to brown on each side.
Lay on top of rice. Saute onion in the same pan the pork chops were browned in.
Heat oven to 350\u00b0.
Cook pork chops in shortening until brown; sprinkle with salt.
Heat water to boiling in 3-quart saucepan. Stir in remaining ingredients; heat to boiling.
Pour into ungreased 13 x 9 x 2-inch pan.
Place pork chops on top.
Cover with foil.
Bake 1 hour.
Remove foil; bake until pork chops are done, 10 to 15 minutes longer.
Let stand 5 minutes before serving.
Pour a little bit of gravy in bottom of baking dish.
Prepare stuffing according to box.
Mix cream of chicken soup and stuffing together.
Lay 4 to 5 pork chops in bottom of baking dish.
Top with stuffing mixture.
Add remaining pork chops to top of stuffing.
Fill in with any extra stuffing and pour rest of gravy over chops.
Add salt and pepper to taste.
Bake, covered, at 350\u00b0 for 2 to 3 hours or when pork chops are tender.
Spread 1 cup brown sugar in bottom of 9 x 13 baking dish.
Pour 1/2 cup ketchup and 1/8 cup lemon juice over brown sugar and mix together.
Place pork chops on top.
Put remaining brown sugar, ketchup and lemon juice (mixed) over pork chops.
Bake, uncovered, at 325\u00b0 for 1 1/2 hours, turning once after 45 minutes.
The last 15 minutes, turn oven up to 425\u00b0 and cover with foil to candy pork chops.
Beat eggs and water.
Heat oil in skillet.
Shake pork chops in a bag with flour, coating chops completely. Shake off excess flour. Dip floured chops in beaten eggs.
Drain off excess egg. Coat chops with seasoned bread crumbs. Fry in hot oil until edges are browned.
Turn and fry the other side until brown.
No need for applesauce!
Bread can be dipped in leftover eggs and bread crumbs and fried to accompany pork chops.
Line 9 x 13-inch pan with foil.
In single layer, place 4 to 6 pork chops, 1-inch to 1 1/2-inches thick.
Top each chop with sliced onion and barbecue sauce.
Pour enough Coke around chops to come halfway up around.
Seal foil; bake at 325\u00b0 for approximately 1 hour.
Brown 4 to 6 pork chops in Crisco and drain.
While browning chops, mix in saucepan the tomato sauce, mushroom pieces, garlic, onion and other spices.
killet works great.
Pat pork chops dry and then place in
ixture over both sides of pork chops; let stand while cooking peppers
killet that is large enough to arrange pork chops in a single layer
Trim fat from pork chops.
If desired, sprinkle with
Place potatoes in a saucepan with enough salted water to cover. Bring to a boil. Cook for 12-15 mins, until tender. Add zucchini for the last 5 mins. Drain and return to the pan.
Meanwhile, season pork chops with cracked black pepper. Spray with no stick cooking spray. Heat a large skillet on high heat. Cook pork chops for 4 mins each side, until cooked to desired doneness.
Mash vegetables. Stir in garlic and milk. Season to taste. Serve with pork chops.
nd process until smooth. Coat pork in spice mix, cover and
Season pork chops, if desired, with salt and
00b0F. Prepare dumpling mix according to package instructions then break into
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.
killet sprayed with nonstick spray, cook pork chops over medium-high heat until
Place potatoes in a large saucepan; cover with water and bring to a boil. Cook for 15 mins, until tender; drain.
Add butter and milk to potatoes and mash well. Add arugula, Parmesan and lemon zest. Season to taste and stir until combined. Set aside and keep warm.
Meanwhile, heat oil in a large frying pan on medium-high. Cook pork chops for 4-5 mins each side, or until cooked as desired.
Serve chops with Parmesan mashed potatoes and tomato chutney.
Lightly coat a nonstick frying pan with oil. Place over high heat and cook pork chops for 4-5 mins per side, or until cooked through. Set aside. Add pineapple and onion and cook for 3 mins, turning pineapple once. Return pork to pan along with sage leaves. Drizzle maple syrup over top and simmer for 1-2 mins, until thickened slightly. Serve with steamed green beans.