hile onion is cooking, dredge pork chops in 1/4 cup flour
Preheat oven to 400 degrees.
Line a baking sheet (like a jellyroll pan) with aluminum foil.
Place all four pork chops on pan.
Add 1 Tbsp of ketchup on the center of each of the pork chops.
Next,add 1 Tbsp of brown sugar on top of the ketchup on each pork chop.
Last,put a slice of onion on top of the brown sugar and ketchup.
Place in preheated oven.
Bake for 45 minutes or so,depending on thickness of your chops.
Done when meat is no longer pink.
ll fat around the edges of pork chops and discard fat.
Combine
Trim fat from edges of pork chops and reserve.
In a large skillet over medium heat, rub fat over bottom of skillet to grease well.
Discard fat and brown pork chops on both sides.
Season with salt and pepper.
Add shallots, vermouth and rosemary if using the dried.
Bring to a simmer over high heat.
Reduce heat to low, add in fresh rosemary if using, cover, and simmer gently for 10-15 minutes, until pork is tender.
Skim any fat from juices and pour over pork chops to serve.
prinkle generously on both sides of pork chops.
(Save the extra seasoning
Sprinkle both sides of pork chops lightly with seasoning salt. I
Rub mixture over both sides of pork chops; let stand while cooking peppers
nion, and place on top of pork chops.
Mix together the soup
Rub both sides of pork chops with mustard. Season. Heat oil
Sprinkle both sides of pork chops with seasoning. Heat oil in a large skillet on medium-high heat. Cook pork 3-4 mins each side, or until cooked through. Transfer to a plate. Cover with foil. Let stand 5 mins.
Meanwhile, cook carrot in a small saucepan of boiling water for 5 mins or until tender. Drain. Transfer to a medium bowl. Add remaining ingredients; toss to combine. Serve pork with carrot salad.
Combine first three ingredients.
Spread mustard evenly on both sides of pork chops and sprinkle with salt mixture.
Place flour in a shallow dish; dredge chops in flour.
Cook pork chops in hot oil in a large skillet over medium high heat 2-3 minutes on each side, or until golden brown.
Drain on paper towels, and serve immediately.
Spread mustard on both sides of pork chops.
Place in a greased shallow 2 quart baking dish.
Combine crumbs and pepper (to taste); press onto tops and sides of chops.
Bake, uncovered, at 375 degrees for 20-25 minutes or until meat juices run clear and topping is lightly browned.
il onto both sides of pork chops.
Place pork chops into 13x9x2-inch baking
Arrange pork chops (they don't have to be defrosted) in crock pot.
Place onion slices on top of pork chops.
Pour tomatoes over all.
Add salt and pepper.
Cover and cook on lowest setting in crock pot for 4-8 hours.
To serve, spoon over hot rice.
50 degrees F.
Season pork chops with salt. Heat a large
Lay pork chops flat onto your work surface. Use the tip of a sharp
se 1 tablespoon of.honey mustard instead of combining dijon mustard and
Baste each side of pork chops with peach preserves; place in crock pot.
Add peaches and reserved syrup.
Cook on low 6-8 hours.
Garnish with extra peaches when serving.
Wash pork chops.
Add salt and pepper to taste.
Lay pork chops in bottom of pan.
Prepare stuffing according to directions on box.
Put stuffing on top of pork chops.
Heat can of mushroom soup and water together.
Bring to boil.
Pour soup over pork chops and stuffing.
Cover with foil.
Cook about 1 1/2 hours at 350\u00b0.
Use 13 x 9-inch pan.
Pam baking dish.
Place a layer of pork chops in bottom of dish.
Mix all other ingredients, using 1/2 can soup.
Put mixture on top of layer of pork chops.
Top with remainder of pork chops. Pour other 1/2 can of soup over all.
Bake 1 hour at 350\u00b0.