>In a shallow bowl combine the flour with the
Preheat the oven to 350\u00b0F (175\u00b0C).
Melt the butter in a large
b>the oven to 350 degrees F (175 degrees C).
Melt the butter in
Preheat the oven to 350 degrees F (175 degrees C).
Place the flour
b>the pork chops on both sides with salt and pepper. Quickly brown the pork chops in the
Preheat oven to 350\u00b0.
Place pork chops in 9 x 11-inch pan
b>the oven to 350 degrees F (175 degrees C).
Heat oil in
Brown mushrooms in butter in a skillet, then remove from skillet.
Place pork chops in the skillet and brown on both sides. Season with salt and pepper.
Add 1/2 cup water, Worcestershire sauce and mushrooms and cover.
Simmer for 40 minutes.
Remove chops to a platter and keep warm.
Mix the flour and remaining water and stir into liquid in skillet.
Cook, stirring constantly, until thickened.
Simmer for 5 minutes.
Stir in sour cream and pour over pork chops.
Sprinkle with paprika.
Bake the pork chops in the oven at 350\u00b0 for about 30 minutes. Mix the soup with the water.
When pork chops are almost done, pour soup over them and bake for another 5 to 10 minutes. Soup can be used as gravy also.
Also good made with chicken.
Preheat oven to 350 degrees F (175 degrees. Butter a baking dish.
Pound pork chops with a meat mallet until thin and rub lightly with salt and pepper. Place in the prepared baking dish.
Stir heavy cream and flour together in a small bowl and season with salt. Pour over pork. Sprinkle with Emmental cheese.
Bake in the preheated oven until pork is cooked through and cheese is melted and slightly browned, about 45 minutes.
Brown pork chops on both sides in 2 Tablespoons of oil.
Place pork chops in the bottom of crock pot.
Mix other ingredients in a small mixing bowl and pour over chops.
Cook on Low for 6 hours or on High for 4 hours.
live oil in a large skillet over medium heat. Sprinkle pork chops with
b>the pork chops with salt and freshly ground black pepper, and sear them in the
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.
boil. Lower the heat and simmer lightly for 5 minutes. Remove
g. Shake the pork chops in the mixture and SAVE WHAT'S LEFT IN THE BAG. (Can
Preheat the oven to 350 degrees.
Prepare stuffing as recommended on the box.
Spray 9x13 pan with non-stick cooking spray.
Place pork chops in the pan.
Spoon heaping stuffing mixture onto each pork chop.
Cover with foil and bake at 350 degres for 20 minutes.
While pork chops are baking, heat the cream of mushroom soup, milk, minced onions, mushrooms and Kitchen Bouquet together on the stovetop.
Once heated, pour over the stuffed pork chops and bake uncovered fro another 10 minutes.
Serve with applesauce and enjoy!
ablespoon in the pan.
Sautee the corn, onions, and bell pepper in the reserved
In a bowl, combine the applesauce, sugar, soy sauce, garlic and ginger; mix well and pour into a greased 13\" X 9\" X 2\" baking dish.
In a skillet, brown the pork chops in the butter.
When browned on both sides, place over the applesauce mixture.
Bake, uncovered, in a 350 degree oven for 30 minutes or until meat is tender.
Mix together the preserves, soy sauce, ginger and