Season pork chops on both sides with garlic salt and pepper.
In an electric skillet, brown on both sides in a drizzle of oil.
Add milk to skillet to cover chops and bring to a boil.
Reduce heat, cover and simmer 3 hours adding milk as it boils down.
Remove the lid for the last 30 mins to one hour and reduce milk to a curd/gravy.
Serve each chop with a spoon of gravy on top, or on the side. Enjoy, and watch them disappear.
Preheat the oven to 350 degrees.
Prepare stuffing as recommended on the box.
Spray 9x13 pan with non-stick cooking spray.
Place pork chops in the pan.
Spoon heaping stuffing mixture onto each pork chop.
Cover with foil and bake at 350 degres for 20 minutes.
While pork chops are baking, heat the cream of mushroom soup, milk, minced onions, mushrooms and Kitchen Bouquet together on the stovetop.
Once heated, pour over the stuffed pork chops and bake uncovered fro another 10 minutes.
Serve with applesauce and enjoy!
Preheat oven to 400 degrees.
Mix Shake and Bake,parmasen and italian seasoning together on a plate.
Dip one pork chop into the melted butter until evenly coated.Then dip buttered pork chop into Shake and Bake mixture.
Repeat with remaining pork chops.
Place chops on foil lined baking pan.
Bake in 400 degree oven for 20 minutes. (for 1/2 inch thick pork chops).
MMMM -- Enjoy.!
Trim all fat around the edges of pork chops and discard fat.
Combine
Season both sides of the pork chops with the Essence and kosher salt.
>the Pork Chops
ver medium heat.
Coat pork chops with flour mixed with salt
ll have to adjust this recipe accordingly.
Heat up frying
Boil 1 cup rice and place to one side.
Brown the 4 pork chops; add the celery and onion to the grease in the pan.
Brown this mixture.
Place chops in a casserole; put a mound of cooked rice over each chop.
Over this sprinkle the browned celery and onion.
Cover the entire mixture with the tomato puree and bake in a moderate oven at 350\u00b0 for 1 hour.
Season the 8 pork chops with the seasoned salt and ground pepper; flour the pork chops on both sides.
In large iron skillet, heat up shorting until very hot. Reduce heat to medium. Place prepared pork chops into skillet and fry until a dark golden brown on both sides.
Drain all grease from skillet except one tablespoon. Add 4 cups of warm water; cover with lid and simmer until a thick gravy forms. Let it sit for 10 minutes.
esealable bag (Ziplock).
Rinse pork chops under running water. Toss them
Lay pork chops flat onto your work surface. Use the tip of a
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.
Season the pork chops with the seasoned salt, garlic powder, and
paper towel.
-Pat the chops with a paper towel to
Casserole -- First remove the pork chops from the refrigerator and let them come
Soak pork chops in milk at least 30
Preheat the oven to 375 degrees F (190 degrees C).
In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.
Bake for 45 minutes in the preheated oven, turning once. Serve immediately.
>Remove some of the fat from the pork chops, season them with salt
large plate.
Rinse pork chops and pat dry with paper