Trim excess fat from chops.
Melt margarine or butter in a 10-inch skillet.
Brown chops in hot margarine for 5 minutes.
Add water.
Cover and simmer for 20 minutes.
Snip tomatoes in can using kitchen scissors.
In a 2-quart casserole combine undrained tomatoes, uncooked rice mix, water, chopped green pepper and chopped onion.
Place browned chops on top of rice mixture.
Cover and bake in a 350\u00b0 oven for 1 hour or until pork chops and rice are tender.
Let stand for 10 minutes before serving.
Season pork chops with salt and black pepper.
Cut green peppers and onions.
Place seasoned pork chops into a hot skillet. Pour ketchup all over pork chops.
Pour a little water so food does not stick.
Add the green peppers and onions.
Let simmer for about 1/2 hour.
Thicken with flour and water to make gravy. Serve over rice.
Arrange pork chops on a baking dish.
Place 1 tablespoon uncooked rice on each pork chop.
On the rice lay 1/2 of a small onion.
Pour canned tomato soup over the pork chops.
Cover closely and bake at 350\u00b0 until done.
Salt and pepper to taste.
Place pork chops in greased baking dish.
Top with 1 tablespoon rice and 1 onion, slice each.
Pour soup on top.
Cover tightly and bake at 350\u00b0 until tender.
Prepare Portuguese-Style Paste (see recipe I posted).
Place pork chops in a shallow
Combine garlic, chili flakes, chili sauce and soy sauce then use to coat pork. Heat oil in a frying pan, add pork and sear for 5-6 mins, turning. Add remaining marinade to the pan just before pork chops are finished.
Meanwhile, cook beans in boiling, salted water for 2-3 mins then drain and rinse under cold water. Toss with lemon zest. Heat butter in a separate frying pan, add beans and lemon zest and cook, turning, for 2-3 mins. Season. Serve with pork chops.
In a bowl, rub pork with Worcestershire sauce.
In a frying pan over medium high heat, brown chops in oil, without crowding. Discard oil.
Return meat to pan.
Add water.
simmer, covered; for 10 minutes.
Turn chops.
Add capers and garbanzos.
Simmer, covered until meat is no longer pink at bone, about 5 minutes. Add salt and pepper to taste.
Serves 6.
Mix flour, salt, pepper and bread pork chops, then saute in skillet with butter to slightly brown both sides (1 to 2 minutes). In large pot, add water, soup mix, onion and beer.
Bring to simmer.
Then add breaded pork chops.
Simmer on low for 45 minutes to 1 hour.
Thicken with flour or cornstarch and serve over rice or noodles.
Wash pork chops and pat dry.
Season with garlic powder and season salt.
Place uncooked rice in the bottom of a 9 x 13 baking pan.
Place pork chops on top of the rice.
Top with sliced yellow onion and sliced green pepper.
Mince garlic and distribute over the top of the onion and green pepper.
Add 2 to 2 1/2 cups of water to pan.
Cover with foil and bake at 400\u00b0 for about 1 hour. Remove foil from pan and stir in can of stewed tomatoes and bake for 15 to 20 more minutes.
Sprinkle pork chops with a little salt and pepper.
Brown chops on both
oth sides of the pork chops. Fry the pork chops in the hot oil
o mix.
Add the pork chops and shake lightly to coat
Wash chops and pat dry with paper
In a large skillet on medium heat brown pork in oil for 5 minutes.
Remove; keep warm.
In the drippings saute onion and mushrooms until tender, stir in water, mustard and salt; bring to boil.
Return chops to pan; reduce heat, cover and simmer for 15 minutes, until chops are tender.
Remove and keep warm.
Combine flour and sour cream until smooth; add to skillet.
Bring to a boil; cook and stir 1-2 minutes or until thicken.
Serve pork chops and mushroom sauce with noodles.
Season chops on both sides with salt
dd the pork chops and brown on each side. Once pork chops are browned
Soak pork chops in milk at least 30
Spread both sides of each pork chop with mustard.
In
In a nonstick pan place pork chops and fill with water, 1/
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.