Take pork chops and season both sides generously
et aside).
Coat the pork chops in the flour mixture one
gg and worcestershire sauce. Coat pork chops with seasoned flour; dip in
Set oven to 400*.
toss potatoes
Preheat oven tho 425 degrees.
Place butter or margarine in a 13x9x2 pan.
Put pan in oven for 3 minutes or until butter is melted.
Stir together egg and milk.
Put stuffing mix in a resealable bag and crush (or leave as is).
Dip pork chops in egg mixture.
Coat with stuffing mix.
Put chops on top of melted butter in pan.
Bake 20 minutes.
Turn.
Bake 10-15 minutes more.
Preheat oven to 350 degrees.
In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, vinegar, brown sugar, and ketchup.
Place pork chops in a medium baking dish, and spread with 1/2 of the sauce.
Bake pork chops for 30 minutes in preheated oven. Turn, and spread with remaining sauce. Continue baking for 30 minutes or until internal temperature of the pork chops reach 145 degrees.
In a shallow bowl, combine flour, salt and pepper; dredge pork chops.
Heat oil in a large skillet; cook pork chops 4 to 5 minutes per side or until browned.
Place in a single layer in a ungreased 13 X 9 baking dish.
Combine soup, broth, and the sour cream, pour over chops.
Sprinkle with half the onions.
Cover and bake at 350\u00b0 for 45-50 minutes.
Top chops with remaining onions.
Return to oven, uncovered for 10 minutes.
Heat oven to 425\u00b0.
In oven, melt shortening and butter in a large cast-iron skillet.
Mix flour, seasoned salt, paprika and pepper in a plastic bag.
Add pork chops in bag and shake well until all chops are coated.
Bake, uncovered, for 20 minutes. Turn and continue to bake for 20 minutes.
Preheat the oven to 350 degrees F (175
Set oven to 425\u00b0.
Place butter in a 13 x 9 x 2-inch baking pan; place in the oven for about 3 minutes or until butter melts. Stir together egg and milk.
Dip pork chops into egg mixture. Coat with stuffing mix.
Place chops atop melted butter in pan. Bake 20 minutes.
Turn chops over.
Bake 10 to 15 minutes more or until chops are no longer pink.
Serve with apple slices or applesauce, if desired.
Heat oven to 350\u00b0.
Butter baking pan.
Sprinkle rice on bottom of pan.
Lay pork chops on rice.
In another bowl, combine the cream of chicken and cream of mushroom soups with water.
Mix and pour over pork chops.
Sprinkle dry onion soup over the pork chops.
Cover with foil.
Bake for 2 to 2 1/4 hours.
Season pork chops with pepper, seasoning salt and garlic powder.
In a skillet, saute onions in butter and oil until limp.
Remove onions to a 2 quart casserole.
Quick sear pork chops in same skillet.
Remove chops to a platter.
De-glaze pan with a little chicken broth and add to casserole.
Stir in in rest of the broth along with rice and soup.
Place chops on top and sprinkle with paprika.
Cover and bake at 350* for 1 1/2 hours until rice is done and liquid is absorbed (check at 1 1/4 hours).
Brown pork chops.
Arrange in casserole.
Salt and pepper. Top with lemon and onion slices.
Mix tomato sauce and brown sugar together and pour over chops.
Cover and bake for 1 hour at 325\u00b0. Baste occasionally.
Remove cover and bake 15 minutes longer.
Preheat oven to 375\u00b0F.
Preheat oven to 400\u00b0F. Combine potatoes and carrots, toss with oil and season. Bake for 30-35 mins, stirring occasionally.
Heat butter in a frying pan, season pork chops then sear for 2-3 mins per side. Meanwhile, mix creme fraiche (or sour cream, if using), sour cream, parsley and mustard, spread over pork chops then transfer to oven with carrots and potatoes. Raise oven to 450\u00b0F and bake for 10-15 mins until golden and bubbling.
Preheat an oven to 400\u00b0F. Lightly grease
n both sides of the chops, making sure to use all
Preheat the oven to 325\u00b0F. Heat the
br>Preheat oven to 400 degrees.
Lay pork chops on a
Using salt and sage, season pork chops evenly on both sides. In