Season pork chops with salt, pepper, and garlic
Season pork chops with salt and pepper; dredge with flour. Brown in margarine.
Insert a clove in each pork chop and place in baking dish.
In same pan where pork chops were browned, put sugar, water, sour cream, bay leaf and vinegar.
Bring to boil; pour over chops.
Tightly cover and bake at 350\u00b0 for 1 1/2 to 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
Mix the flour, salt, and pepper in a shallow dish. Press pork chops in the mixture to coat.
Heat the vegetable oil in a skillet over medium-high heat, and brown the pork chops on both sides. In a saucepan over medium-low heat, whisk together the chicken broth, vinegar, sour cream, sugar, savory, and bay leaves. Arrange the pork chops in the prepared baking dish. Pour sauce over the pork chops.
Bake 1 hour in the preheated oven.
1. Sprinkle pork chops with salt and pepper.
Brown pork chops in oil in skillet.
While they brown, mix all remaining ingredients, except the onion rings and sour cream, in a bowl.
Separate onion rings; place on pork chops.
Pour mixture over chops; simmer for 1 1/4 hours.
Add the sour cream; cook for another 15 minutes.
Especially good served over rice.
Serves 4.
In a large skillet, heat oil over medium-high heat.
Add pork chops and cook for 2 minutes per side until browned.
In a small bowl combine broth, parsley, mustard, salt, and pepper.
Pour broth mixture over pork chops.
Cover, reduce heat to medium-low, and simmer for 1 1/2 hours.
Stir in sour cream and cook for 3 to 4 minutes or until heated through.
Do not let boil.
Serve over hot rice if desired.
Heat olive oil in large skillet.
Sprinkle salt, pepper and garlic powder over chops.
Sear chops over high heat until golden brown, then lower heat to medium-high.
Mix soup, water and sherry. Pour over chops, cover and let simmer for 15-20 minutes, or until chops are done.
Remove chops from pan, and stir in sour cream and mustard. Return chops to pan, heat til sauce is warmed through and serve.
Also good with tarragon, basil, or thyme mixed into the sauce.
Place fried pork chops in casserole dish (may place pasta in first or save these for \"on the side\").
Cover with soup mixture, chicken soup, onion, sour cream and drippings mixed well.
Layer with more chips, then more soup mixture.
Bake at 350\u00b0 until onions are done.
ven to 350.
Combine sour cream, garlic powder, basil, and oregano
killet over medium heat. Cook pork chops in hot skillet until browned
Place pork chops in baking dish.
Pour kraut over chops. Pour cream of mushroom soup over kraut.
Pour French dressing over kraut.
Bake at 375\u00b0 until chops are done.
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.
or later.
Lay the pork chops in baking dish with about
Put pork chops on a plate; drizzle with
You can use 6 medium size chops or 8 smaller ones to make this.
Mix the first five ingredients together and pour over pork chops.
Cover and let simmer for about one hour; uncover and turn up the heat until sauce is thick.
Watch this closely because the sauce will go from very thin to thick quickly.
Turn chops about every 15 minutes.
I made the sauce and used Boneless Chicken Breast. I baked this in a 400 degree oven for 45 minutes and thicken the sauce with a little corn starch.
Drain juice from sauerkraut.
Place in bottom of oblong baking dish.
Place pork chops over kraut.
Mix and pour over top the tomato soup, water and brown sugar.
Bake 1 1/2 hours at 350\u00b0.
Wash pork chops.
Salt and pepper, then roll in flour.
Fry on medium heat until done and brown.
Put in baking pan; cover both sides with soup.
Bake at 400\u00b0 for about 15 to 20 minutes.
For Chocolate Sour Cream Fudge, follow recipe and add 2 squares (each 1 ounce) unsweetened chocolate with the vanilla.
Do not stir.
Cool and continue as recipe directs.
he oil and brown the pork chops on both sides. Drain.