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.
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.
Coat pork chops with flour.
Sprinkle with
Coat pork chops with flour.
Sprinkle with
Preheat oven to 440 degrees F (227 degrees C).
Whisk onion, ketchup, vinegar, honey, brown sugar, Worcestershire sauce, mustard, and cayenne pepper together in a bowl until barbeque sauce is smooth.
Place pork chops on a baking sheet and season with salt and pepper. Top each pork chop with 2 tablespoons barbeque sauce.
Bake in the preheated oven until pork chops are cooked through, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
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.
nd puree.
Dredge the pork chops in the flour, shaking off
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.
shallots and pepper. Add the pork chops, coat thoroughly in marinade and
Cut off excess fat on pork chops. Heat 4 teaspoons butter and oil in skillet and quickly brown each side.
Turn down heat. Cover and cook 10 to 12 minutes. Turn each side twice. Melt remaining butter in a saucepan. Stir in chopped apples. Cook on medium heat a few minutes. Sprinkle 2 tablespoons flour over cooking apples. Add milk and half and half.
Add nutmeg, salt and pepper (white pepper preferred). Serve gravy over pork chops.
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.
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.
Rub mustard on both side of pork chops; roll chops in flour that has been seasoned with salt and pepper. Brown chops slowly in skillet with oil. Drain oil out of skillet and add chicken with rice soup. Simmer; serve with or over biscuits.
Preheat oven
to 350\u00b0.\tSlice onion and potatoes.
Just cover the bottom\tof
large
2-quart baking dish with cream of mushroom soup.
Next,
put
a
layer
of
potatoes
along
the bottom. Follow with a layer of onions.
Next comes a layer of pork chops. Cover this with cream of mushroom soup and repeat until ingredients are
gone.
The
last
layer
should also be cream of mushroom
soup.
Cover
and
bake
for 2 1/2 hours or until pork falls off of bone.
Brown pork chops.
Put chops in casserole dish and place onions on top.
Mix catsup, soup and Worcestershire sauce.
Pour over chips and onions.
Bake at 375\u00b0 for 45 minutes.
Makes 4 servings.
Slice potatoes and onion.
Alternate in a 9 x 13-inch greased dish.
Put both cans of soup (undiluted) on top of potatoes.
Dip pork chops in milk, then bread crumbs.
Place on top of potatoes. Cover with foil.
Bake at 350\u00b0 for 1 hour, or until done.
Take foil off.
Return to oven for 10 minutes.
Place uncooked, seasoned pork chops in crock-pot.
Pour a little barbecue sauce on each piece.
Add no water.
Cover and cook on low 8 to 9 hours.
Salt and pepper pork chops.
Fry or bake until done.
Place in casserole dish and add celery flakes and parsley flakes.
Mix envelope of Hunter sauce with 2 cups of water.
Stir until completely dissolved.
Pour over meat and simmer about 30 minutes at 350\u00b0.
Serves 3 to 6.
Prepare pork chops in Worcestershire sauce, salt and pepper to taste.
Add garlic powder to each slice.
Place on broiler pan. Put a pat of butter on each slice.
Broil until tender.