Thaw out boneless pork chops; put them in a shallow
Batter and fry boneless pork chops until golden brown.
Lay cooked pork chops in 13 x 9 x 2-inch dish; cut raw potatoes.
Lay this on top of chops.
Cut raw onion; lay this on top of potatoes. Cut butter; lay this on top of potatoes.
Salt and pepper to taste, then fill dish with water to top of potatoes.
Cook at 350\u00b0 for 45 minutes.
Remove from oven.
Pour both soups on top; mix if needed.
Add more water if needed.
Cook for 30 minutes more.
Drizzle oil on baking sheet.
Place boneless pork chops on sheet and season with salt, pepper and garlic powder.
Add sliced hot peppers and some hot pepper juice (the hotter you like it the more peppers you use) on top of the pork chops.
Bake at 350\u00b0 for approximately 30 minutes (until pork is white inside).
Just before you take it out of the oven, cover each piece with shredded cheese.
Remove from the oven when cheese has melted.
Mix Stove Top stuffing according to directions on box and set aside.
Slit boneless pork chops to make pockets to hold stuffing; fill pockets with stuffing and layer bottom of glass casserole dish with remainder of stuffing.
Place pork chops on top of stuffing in casserole dish and pour mushroom gravy over all, 1 or 2 cans according to size of dish.
Bake covered at 350\u00b0 for 1 hour or until done.
ver medium-high heat, cook pork chops 5 minutes, sprinkling with 1
Pour oil into skillet.
Season pork chops on both sides with oregano,chopped dried onions,salt,pepper and garlic powder.
Place pork chops in skillet over medium heat and let cook approx.4 minutes on one side. Turn and let cook approximately 4 minutes on the other side.
Make mushroom gravy in a bowl then
remove chops from skillet.
Add the mushroom gravy into skillet. Cook until thickened then put pork chops and mushrooms back into skillet.
Turn down to low and cover and let cook until pork chops are done.
Mix flour, dry mustard, and garlic powder together in a bowl. Dredge pork chops in the mixture.
Heat oil in a skillet over medium heat. Cook pork chops until browned, about 4 minutes per side. Place chops into a slow cooker; add soup and 1/4 cup water. Cook on Low until no longer pink in the center, 6 to 8 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Mix flour, paprika, salt and pepper.
Dredge chops lightly in mixture.
Heat oleo and brown pork chops on both sides.
Transfer to shallow baking dish.
Add onion, green pepper and mushrooms. Cook until onion is soft and golden.
Blend in milk and cook until sauce is smooth and thickened.
Season with dash of salt and pepper.
Remove from heat; add juice of lemon.
Pour sauce over chops and bake covered for 1 hour.
Preheat oven to 350\u00b0.
allet or rolling pin pound pork chops in-between two sheets of
nd Italian seasonings.
Trim chops of visible fat.
Cut
tyle Paste (see recipe I posted).
Place pork chops in a shallow
bowl.
Cut each pork chop from one side through
Flatten pork chops thin using either a meat
arge heavy skillet, brown the pork chops in oil over medium heat
150 degrees C).
Place pork chops in a large bowl and
as a lid.
Season pork chops with salt and pepper.
While onion is cooking, dredge pork chops in 1/4 cup flour
Using salt and sage, season pork chops evenly on both sides. In
cup.
Marinate the pork chops in the mixture for one
killet over high heat; fry pork chops, about 45 seconds per side