SunnyState23 asked:
I have 4 boneless pork chops which are thick enough to be stuffed, and I also have time to use the crock pot, so I could use any type of recipe. My original plans won’t work now, because I forgot to buy an ingredient for it. Please let me know what your favorite recipe is, and how it is cooked!
I have 4 boneless pork chops which are thick enough to be stuffed, and I also have time to use the crock pot, so I could use any type of recipe. My original plans won’t work now, because I forgot to buy an ingredient for it. Please let me know what your favorite recipe is, and how it is cooked!
Thanks! 
November 23rd, 2009 at 9:40 am
well you can do them like they do chicken ******. split them down the side. either leave them as four or make eight. but either way. back them on low ,basting them with some butter or olive oil your chice both tastes the same. mix a little garlic ,oion, peper , salt together rub them on both sides with these . fresh garlic is best but minced or powder is good to. or the second way if you liike lemon pepper use this instead of the garlic and oion. either one turns out soft and very well tasted. put on the side some nice fresh veggies and potatoes
November 24th, 2009 at 6:56 am
Pork Chops with Country Gravy
Ingredients
1/4 cup all-purpose flour (about 1 ounce)
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon dried rubbed sage
4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
1 tablespoon butter
Cooking spray
1 1/2 cups 1% low-fat milk
Preparation
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.
Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm.
Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.
Yield
4 servings (serving size: 1 chop and 1/2 cup gravy)
(*-*)
November 24th, 2009 at 12:43 pm
my fav is the old school brown them and dump cream of mushroom soup on them. you can also use the soup sauce for gravy on your taters.
November 27th, 2009 at 10:35 am
********PARMESAN PORK CHOPS
6 center cut boneless pork chops
1 med. onion
3/4 c. mayonnaise
Approximately 1 c. Parmesan cheese
Garlic powder
Onion powder
Salt (optional)
Pepper (optional)
Sprinkle garlic powder, onion powder, salt and pepper on both sides of pork chop. Slice onion in thin transparent slices. Cover each pork chop with onion slices. Spread mayonnaise over top of pork chop (cover onions). Sprinkle Parmesan cheese to completely coat mayonnaise. Set oven at about 375 degrees. Bake for about 45 minutes until mayonnaise and cheese form a golden crust. Serve immediately. Enjoy!
CROCK POT PORK CHOPS
4 to 6 pork chops
1 box pork Stove Top stuffing
1 can sm. white potatoes
1 can Golden mushroom soup
1 can cream of mushroom soup
1 onion, sliced in rings
Brown pork chops lightly. Salt and pepper to taste. Prepare stuffing as directed on box. Mix the 2 cans of soup together with 1 can of water. Cut potatoes in half. Pour some soup mixture in the bottom of your crock pot. Place a few spoonfuls of stuffing on top of soup mixture. Then place 2 pork chops on top of stuffing. Add a few potatoes and some onions and then pour some soup mixture over the pork chops. Continue in this order until all ingredients are used. Turn on low and let cook 5 to 6 hours. Serve with vegetables and rolls.
November 29th, 2009 at 4:08 am
I like to place them on a bed of Pineapple rings and use the juice from the can as a marinade and baste them as I bake.
The cooked juice can be poured over them when served.
November 29th, 2009 at 5:53 am
Braised pork chops
this can be made with chicken ****** as well….shorten cooking time to 30 mins
preheat oven to 350
chops
4 T oil
S&P
2 T flour
1 T butter
1 onion sliced
1 Green pepper sliced
1 cup broth (chicken,beef,or veg)
Season your chops with salt and pepper and dust with flour….
Heat 4T of oil on med high in heavy skillet.add one pork chop at a time quickly browning both sides,,,,remove to a casserole dish/with cover….when all the chops have been browned.and placed in casserole dish..add 1T butter to same pan,let melt,,add onion and green pepper .saute over med high heat for 1 min…add 1 cup of broth….slowly to de-glaze pan….bring to boil….pour over chops,cover and bake for 45 mins….,
December 1st, 2009 at 6:55 pm
This is my favorite recipe!! It’s from Alton Brown, and I make these all of the time. (you can also prep them not stuffed, and they taste just as good. Plus, if you don’t want to grill them, just plain baking them or frying them will work)
Stuffed Grilled Pork Chops
Recipe courtesy of Alton Brown
Show: Good Eats
4 double thick bone-in loin end pork chops
1 cup salt
1 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon mustard powder
2 cups cider vinegar, heated
1 pound ice cubes
1 1/2 cups cornbread, crumbled
2 tablespoons golden raisins
1/4 cup walnuts, roughly chopped
1/4 cup dried cherries, halved
1/4 cup buttermilk
1/2 teaspoon ground pepper
2 teaspoons fresh sage, thinly sliced
1/2 teaspoon kosher salt
In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.
Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.
December 3rd, 2009 at 5:38 am
Pork Chop Loaf
Brown chops. While they brown, fiz a box of Stove Top Stuffing Mix for Pork. Spray a 9×5 loaf pan with Pam. Stand chops up on end in pan, & pack in between with stuffing. Bake 1 hr at 325. Serve with mashed potatoes, salad, & a veggie. Very easy, & tasty too!!
December 6th, 2009 at 5:06 pm
here is one of my favorites:
Take your bonless porkchops and split them (so they are thinner) season with salt & pepper then Sear them in a large skillett (make sure it has a lid that fits tight for the balance of the menu) Remove from pan and let rest while preparing the remainder of the ingredients:
3 medium firm apples cored and sliced (about 1/2 inch thick)
1 medium onion sliced
3 cups uncooked long grain rice
5 cups chicken broth
add rice and broth to the skillet layer the pork chops over the rice and broth and cover with onions and apples.
bring mixture to a boil then reduce heat to a simmer for 20-25 minutes (until rice is cooked and all liquid is absorbed)
Serve with a tossed salad
It’s a sunday dinner easily made any day of the week.
December 8th, 2009 at 12:15 pm
I think I saw what you’re looking for in this free recipe ebook.