In large skillet, add oil.
Cook pork chops until done and nice and brown.
Take out pork chops.
In same skillet, saute onions and mushrooms in pork chop grease.
Cut pork chops up in bite size pieces.
Add to it onions and mushrooms.
Pour can of mushroom soup over pork chop pieces and add 1/2 can of milk. Simmer for 10 minutes.
Wrap your center cut pork chops with bacon and fix
Remove thin-cut pork chops from their bone, trim of all visible fat, cut into
n plastic bag and add pork.
Seal and turn to
hickened.
Meanwhile, dust the pork steaks with the rest of
>Starting off-center, slice pork lengthwise, cutting to, but
ver high heat.
Add pork shoulder, fat side down; brown
Pound pork chops very thin.
Salt and pepper each chop.
Dip in beaten egg.
Dredge in bread crumbs.
Put in frying pan with onion slices and saute in margarine, about 2 Tbsp at a time, to a golden brown on each side.
rocessor, puree the glaze ingredients. Thin the resulting paste with water
Dredge pork chops in flour mixture and then pan fry. Thin chops
Wash pork chops under cold water.
Shake excess water off of pork.
Place bread crumbs on a plate and coat each pork chop with crumbs.
Heat oil in a pan on medium high heat and brown pork chops until golden.
Place pork chops on a greased baking pan and cook on 350 degrees for 20 minutes.
Enjoy!
Mix together eggs, milk and garlic and let set for flavors to mix.
Place panko crumbs in a shallow dish.
Salt and pepper pork chops to taste and dip in the egg mixture.
Coat with Panko crumbs, then dip in egg again and coat with another layer of crumbs.
Place chops on a plate and let them set for at least 10 minutes to set the coating.
Heat oil in large skillet over medium high heat.
Fry chops for about 3 to 4 minutes per side or until golden brown.
Do not overcook; these will cook very quickly.
ish; set aside.
Season pork with salt and pepper.
til fine crumbs form.
Cut pork in half lengthwise, cutting
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.
pat dry with paper towels. Cut (3) 1/2\" slits near
Brown pork chops in nonstick skillet, remove.
Melt 1 stick margarine in skillet.
Add onion, celery and apple.
Saute until tender.
Add 1 cup water plus 3 tablespoons apple juice, stuffing mix and seasoning to skillet; mix well.
Place 4 chops in baking dish.
Spoon stuffing on each.
Top with remaining chops.
Secure with toothpicks.
Cover with foil. Bake at 325\u00b0 for 45 minutes. Uncover, add beef bouillon mixed with 6 ounces water, soy sauce and wine.
Bake additional 15 to 20 minutes, baste as needed.
Heat the oil in a large nonstick skillet. Lightly season the pork chops with salt and pepper and cook over high heat until browned, 3 to 4 minutes.
Turn the chops and sear until just cooked through, about 2 minutes; transfer to a platter.
Add the butter and garlic to the skillet and stir over moderate heat until the garlic softens, about 1 minute.
Stir in the capers, lemon juice and chives. Spoon the sauce over the chops and serve.
Brine pork. Rinse. (optional).
MARINADE:
Cut pork chop down the center to