Combine first 4 ingredients in shallow dish, dredge pork chops and set aside. Pour oil into large skillet, place over medium heat until hot. Cook chops in oil until brown. Combine remaining flour mixture and chicken broth in slow cooker. Place browned chops in slow cooker and cook on HIGH for 2-2 1/2 hours or until tender. Serve with mashed potatoes.
Preheat a grill to medium heat.
Put apple in a pan with water and sugar. Cover and cook on low heat, stirring occasionally, for 10 to 20 minutes until cooked and pulpy.
Place pork chops under a preheated grill and cook for 5 to 10 minutes on each side. Cover each pork chop with some of the apple sauce mixture then with cheese. Return to grill and cook until cheese melts and is bubbling.
Soak pork chops in milk at least 30
Brown pork chops quickly in a little fat in a heavy skillet. Sprinkle with salt and pepper.
In slow cooker stir together half of the can of cherry pie filling, lemon juice, mace, and bouillon granules.Mix well.
Place pork chops on top of mixture.
Cover and cook on LOW for 6 to 7 hours.
Warm the other half of cherry pie filling and pass in sauce dish when serving chops.
teaspoon Accent seasoning; ADD pork chops to brine; TRANSFER container to
Lightly grease a large frying pan with non-stick spray. Heat the pan. Temperature will depend on the thickness of the chops. For thin chops use med-high heat. For thicker chops use medium heat.
Brush pork chops with vinegar and then brush with a thin coat of olive oil. Lightly sprinkle the pork chops with each of the seasonings. Flip and repeat on the other side.
Place in the frying pan until browned on one side (usually about 7-12 minutes). Flip and cook until other side is browned.
Enjoy!
Combine the pork chop breading ingredients - flour, Parmesan
brown pork chops in pressure cooker on both
Completely coat pork chops w/ old bay seasoning and paprika. Sprinkle with garlic powder and a little salt & pepper.
Start by covering & saute in skillet w/ extra virgin olive oil until browned or cooked through, turning occasionally. Can uncover part way through.
Variation: Instead of salt, you can use Mexican Adobo and Sazon seasoning. Wonderful!
br>Place the four thawed pork chops into the heated oil and
Season pork chops, if desired, with salt and
For the Pork Chops:
In a gallon
Pork Chops and Bacon Caramelized Onion Jam:<
Salt and pepper both sides of the pork chops. If desired, add a little cayenne pepper to the mix.
Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.)
Remove to a plate and repeat with remaining pork chops.
shallow dish. Pat the chops dry with paper towels. Cut
s large enough to arrange pork chops in a single layer. Heat
il instead to brown the chops if you prefer. Be sure
igh heated burner.
Season pork chops with garlic salt and pepper
Wash chops.
Salt all pork chops on both sides.
Let sit for 15 minutes on paper towels.
Put oil in frying pan and heat to medium high.
Shake pork chops in flour.
Carefully add chops to oil and brown on each side.
Turn burner down on medium.
Cook until done about 4-5 minutes each side.(cooking time varies on different thicknesses).
at around the edges of pork chops and discard fat.
Combine