In skillet saute onion, green and red pepper (sliced) in olive oil.
Season with garlic salt, salt and pepper.
Remove from skillet.
In same olive oil brown butterfly pork chops.
After browning pork chops, add onion, green pepper and red pepper.
Add tomato sauce.
Simmer for at least 2 hours, covered.
Serve with angel hair spaghetti (cook as directed on package).
Sauce will be served over the spaghetti.
Delicious and easy.
Serve with green vegetables, salad and Italian bread.
Enjoy.
Thanks.
Put 1 1/2-inch butterfly pork chops, cut in half (works with other chops too) in a large Ziploc bag.
Pour 1/2 of large bottle of Wish-Bone salad dressing over pork chops.
Marinate several hours.
(If pork chops are frozen, let thaw in marinade for 8 hours.)
Cover pork chops with flour and lightly brown in frying pan. Place in baking dish.
Pour chicken soup over pork chops and bake in oven at 350\u00b0 for 30 to 40 minutes.
Serve over rice.
Brown the pork chops in oil in frying pan.
Pour off drippings.
Season with salt and pepper.
Add water.
Cover tightly and simmer 45 minutes to 1 hour, or until done.
Makes 6 to 8 servings.
Cut pork chops long ways through middle so as to make them 1/4-inch thick.
Keep each chop slightly together by not cutting completely apart, but go very close to edge.
(Most butterfly chops are sliced down middle so this will be a 2 part experience for each chop.)
Mix stuffing according to instructions for convection oven cooking except add 1/2 of juice from peaches in place of an equal amount of water.
Place 1/2 of stuffing on bottom of lightly greased baking dish.
for filling stir together feta, pesto and pine nuts.
place equal amounts of filling in each pork chop, secure opening with toothpick.
for the rub, combine all other ingredients except for balsamic vinegar in a bowl
brush rub on each pork chop.
Bake at 375 degrees for 35-45 minute.
During the last 5 minutes of cooking, brush balsamic vinegar on pork chops.
Lightly season chops with garlic powder, black pepper and Italian seasoning. Dice sausage, onion and mushrooms. Mix sausage, onion, mushrooms, tomato sauce and 1/2 pound cheese. Stuff mixture into chops. Use toothpicks to hold together. Cook for 1 hour and 15 minutes at 400\u00b0 (until done). Fifteen minutes before done, sprinkle the rest of cheese on chops.
Season pork chops with salt and pepper. Brown in shortening over medium heat about 5 minutes per side.\tPut pork chops in single layer in casserole dish.
Drain oil from pan used to brown pork chops.
Put apple juice and frozen peaches in blender.
Blend until smooth.
Add cornstarch and blend for additional 30 seconds. Pour mixture into pan and bring to boil; pour
over pork chops. Cover tightly and bake in 300\u00b0 oven for 1 1/2 hours.
ntil no broth remains.
Butterfly pork chops and sprinkle inside and out
Brown the chops in lard or drippings in frying pan.
Pour off drippings.
Season with salt and pepper.
Add water; cover tightly and simmer for 45 minutes or 1 hour, or until done.
Makes 6 to 8 servings.
Sprinkle steak seasoning liberally on outside of chops.
Season according to taste (pepper, salt and garlic).
Mix stuffing according to directions.
Stuff chops with stuffing.
Use toothpicks to hold together.
Bake for 1 hour to 1 hour and 15 minutes at 400\u00b0.
Take pork chops and dip in eggs, then bread crumbs.
Brown pork chops on both sides.
Then add 1 to 1 1/2 cups of water to the skillet.
Cover and simmer for 30 minutes, turning once.
Drain water, then cover the pork chops with spaghetti sauce and simmer, covered, for another 15 to 20 minutes.
The last 5 minutes, cover the entire thing with the cheese.
Allow to melt and serve.
Serves 4.
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.
Preheat oven to 350\u00b0.
Brown pork chops until pink color disappears.
Lay pork chops in a single layer in a rectangular or square pan.
Pour soup (undiluted) over chops.
Cover with foil, shiny side in, and bake 1 to 1 1/2 hours, until tender.
Brown pork chops in small amount of oil.
Combine soup and sour cream.
Add spices to taste.
Heat gently.
Add mushrooms. Cover pork chops with sauce and bake in slow oven at 300\u00b0 until pork is tender.
Brown pork chops on both sides over medium-high heat.
Place in shallow baking pan (not glass), side by side.
Combine remaining ingredients; spoon evenly over chops.
Cover pan well with foil.
Place in oven; turn heat control to 350\u00b0.
Bake 45 minutes; remove foil and bake 15 minutes longer or until chops are tender.
Lightly brown pork chops and remove from skillet.
Mix brown gravy as called for on pkg less a bit of the water and add the peanut butter to the gravy.
Stir gently while it thickens and add the pork back into the pan, salt & pepper,
add the onion and bell pepper rings cover and simmer over low heat for about 45 minutes.
Mix Coke and ketchup.
Place pork chops in baking dish.
Cover with Coke mixture.
Bake covered at 350\u00b0 for 1 hour.
Mix dressing, onion soup mix, chopped up garlic and apricot preserves. Pour mixture over salted and peppered pork chops. Use a greased 9-inch Corning Ware dish. Bake, uncovered, for 1 hour at 375\u00b0. Serve over rice or egg noodles.
Pour water into 11 x 7-inch baking dish.
Sprinkle pork chops with seasoned salt, pepper and garlic salt.
Arrange in baking dish.
Top with cheese, onion and soup.
Bake at 400\u00b0 for 1 hour or until done.
Use liquid in baking dish as sauce.