Choose thick or thin pork chops.
Season with salt and place in heavy skillet or baking dish.
Arrange thick slices of onions on top of chops.
Take raw rice and place on onions and chops. Season with salt and pepper.
Over all of this, pour mushroom soup, which has been blended with water.
Cover tightly and bake at 300\u00b0 for 2 hours.
Pork chops will be covered with the goodness of rice, onions and mushrooms.
Preheat oven to 440 degrees F (227 degrees C).
Whisk onion, ketchup, vinegar, honey, brown sugar, Worcestershire sauce, mustard, and cayenne pepper together in a bowl until barbeque sauce is smooth.
Place pork chops on a baking sheet and season with salt and pepper. Top each pork chop with 2 tablespoons barbeque sauce.
Bake in the preheated oven until pork chops are cooked through, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
bove are directly from the recipe; however, I didn't use
Combine the flour, salt, and pepper in a large shallow bowl. Dredge each pork chop into the flour mixture to coat evenly. Shake off excess flour.
(if your pork chops are a little dry, rinse and shake off then dredge no egg needed).
Place oil in a large, heavy skillet and heat over high. When hot, add chops to skillet and cook 1 minute each side, until browned and crisp, working in batches as to not overcrowd the pan. Makes a great pan-sear.
Drain on paper towels and serve.
Coat pork chops with flour.
Sprinkle with
Coat pork chops with flour.
Sprinkle with
Soak pork chops in milk at least 30
Mix ingredients.
Line baking dish with 8 pork chops.
Spoon dressing mixture onto chops.
Place remaining chops on top of dressing.
Sprinkle top of chops with Shake 'n Bake.
Bake at 300\u00b0 for 1 1/2 hours or until it's brown.
Serves 8 people, two thin pork chops per person.
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.
Preheat oven to 375\u00b0.
Peel and slice sweet potatoes.
In a big ovenproof dish, place 1/4 margarine on bottom.
Layer 3 pork chops, layer sweet potatoes and layer 1/4 margarine.
Sprinkle half the sugar over top.
Repeat the pork chops, sweet potatoes, margarine and sugar.
Cover dish and place in oven.
Cook for 1 hour.
nd puree.
Dredge the pork chops in the flour, shaking off
Mix all ingredients together in a bowl, then pour over meat and marinate in refrigerator, covered, for 1 hour or if you don't have the time, it's just as good to cook immediately on grill or in oven.
Bake at 350\u00b0 for approximately 1/2 hour for thin sliced pork chops.
If substituting other meats, cook as usual.
Cut off excess fat on pork chops. Heat 4 teaspoons butter and oil in skillet and quickly brown each side.
Turn down heat. Cover and cook 10 to 12 minutes. Turn each side twice. Melt remaining butter in a saucepan. Stir in chopped apples. Cook on medium heat a few minutes. Sprinkle 2 tablespoons flour over cooking apples. Add milk and half and half.
Add nutmeg, salt and pepper (white pepper preferred). Serve gravy over pork chops.
Place pork chops in bottom of Pyrex dish.
Cover with sliced potatoes.
Mix 2 cans soup and pour over potatoes.
Cover with foil and bake at 350\u00b0 for 1 1/2 hours or until pork chops are tender.
Rub mustard on both side of pork chops; roll chops in flour that has been seasoned with salt and pepper. Brown chops slowly in skillet with oil. Drain oil out of skillet and add chicken with rice soup. Simmer; serve with or over biscuits.
Salt and pepper pork chops.
Brown them in the butter. Put chops in ovenproof casserole.
Cover with chopped peppers, onions, minced garlic and Italian seasoning.
Add stewed tomatoes.
Cover and bake in 350\u00b0 oven for 50 minutes.
Uncover and continue baking 40 minutes.
Add cheese 10 minutes before taking out of oven. Excellent with linguine and garlic oil.
Place pork chops in baking pan. Mix all other ingredients and pour over pork chops. Bake at 350\u00b0 for 1 hour, basting occasionally. Serves 4.
Preheat oven
to 350\u00b0.\tSlice onion and potatoes.
Just cover the bottom\tof
large
2-quart baking dish with cream of mushroom soup.
Next,
put
a
layer
of
potatoes
along
the bottom. Follow with a layer of onions.
Next comes a layer of pork chops. Cover this with cream of mushroom soup and repeat until ingredients are
gone.
The
last
layer
should also be cream of mushroom
soup.
Cover
and
bake
for 2 1/2 hours or until pork falls off of bone.
Brown pork chops.
Put chops in casserole dish and place onions on top.
Mix catsup, soup and Worcestershire sauce.
Pour over chips and onions.
Bake at 375\u00b0 for 45 minutes.
Makes 4 servings.
Pour undiluted soup over uncooked pork chops.
Bake for 30 minutes at 350\u00b0.
Serve with rice or fettucini.