Pork Chops Recipe

Find great Pork Chops Recipe at 123EasyAsPie.com

Q: Can you give me a simple pork chops recipe?
We do not have many ingredients in our house. Can you give me a simple pork chops recipe? They are 1/2″ pork chops with bone and frozen (please add if I need to thaw them or not before cooking). I can cook them on the stove or in the oven.

A: Thaw porkchops, rinse, blot with papertowel. Spray baking dish with pam, lay chops in dish. Take Liptons dry soup”herb & garlic” 1 pack, add 1/4cup cooking oil, make paste. Brush on chops. Bake uncovered 350 for 1 hr.

Q: Does anyone have a good recipe for cajun pork chops?
Or any other easy pork chop recipes.

A: 1/4 cup all-purpose flour
1 tablespoon paprika
1 teaspoon ground sage
1 teaspoon Creole seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
4 (1/2 inch thick) boneless pork chops
2 teaspoons olive oil

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DIRECTIONS:
Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.
In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.

4 pork loin chops, 1/2 inch thick (about 1 1/4 pounds)
4 cloves garlic, cut in half
2 teaspoons Dijon style mustard
1/2 teaspoon cajun seasoning
1/4 teaspoon paprika

1. Set oven control to broil. Spray broiler pan and its rack with cooking spray. Remove fat from pork. Rub both sides of pork with garlic; discard garlic. Place pork on rack
in broiler pan. Mix remaining ingredients; spread 1 teaspoon of the mustard mixtrue evenly over pork.
2. Broil pork with tops about 3 inches from heat about 6 minutes. Turn pork; brush with remaining mustard mixture. Broil 5 to 6 minutes longer or until pork is
slightly pink when cut near bone.

Q: pork chop recipe for the barbecue. I have 4 chops and need a recipe.?
Any help would be much appreciated. I do have barbecue sauce but I am not sure how to cook them.

A: BARBEQUED PORK CHOPS

4-6 pork chops
Barbeque seasoning
Garlic salt
Celery salt
Paprika
K. C. Master Piece sauce

Rub pork chops with barbeque seasonings. Add garlic salt to taste and a light sprinkling of celery salt. Sprinkle with paprika. Smoke over coals and hickory at a low heat for 20 minutes, then increase heat for 40 minutes. Baste during last 5 minutes with barbeque sauce.

Q: Best Pork Chops Normandy Recipe?
I’m going to make pork [chops] Normandy for my anniversary tomorrow night but I don’t know where to find the best recipe. I’ve never made it before and I don’t know where to find a really good recipe for it. I found a couple on allrecipes.com and yahoo foods but nothing that has been very well rated.

Help please? Give me a good recipe? Or just direct me to a link for a good recipe?

Thanks in advance!

A: PORK CHOPS NORMANDY

4 loin pork chops
2 firm cooking apples
1 tbsp. butter
1 tbsp. chopped shallots
3/4 c. heavy cream
2 tbsp. sherry
1 tbsp. white wine
Salt, pepper to taste
1 tbsp. apple juice (optional)

Trim fat from chops. sprinkle with salt and pepper. Peel apples, core, and cut into 8ths or 12ths. Heat large skillet, add chops and cook 8 minutes until nicely browned. Turn and cook additional 12 to 15 minutes. Remove and keep warm. Pour off all fat from pan. Heat butter in pan for 2 minutes. Add apples and shallots, cook briefly. Add the liquors, cook briefly. Add cream and bring to boil for about 1 minute. Add salt and pepper to taste. Pour sauce over chops.

Q: I need a recipe for boneless pork chops!?
My husband picked some up because they looked good, but I have no idea how to cook them. I have never really been that into pork chops. Any recipes or suggestions?

A: ********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!

Q: chinese spicy salty pork chops recipe?
-i enjoy eating the pork chops, and wanted to know how to make it… its fried and so yummy. it taste salty with a a bit spicy flavor in it.. thanks!

A: if i were to follow a recipe i would use the one im gonna leave below. i LOVE pork chops especially the ones from one of my favorite chinese restaurants…dragon dragon…it’s salty spicy like you describe. best one’s i’ve EVER had! im not a recipe follower but if i had to i would use this one:

http://www.cookingcache.com/pork/spicyporkchops.shtml

Q: Can you give me a good recipe for pork chops?
I will cook either white rice or smothered potatoes with the pork chops and I want them cooked separately. The pork chops are center cut and thinly sliced with the bone-in. I prefer to pan fry, saute or bake them and I don’t want to use any flour or batter.

10 points goes to the person who can provide the best recipe.

A: Grilled Pork Chops and Onions

Grilled pork chops and onions marinated in Goya Mojo Chipotle are moist and tender with a zesty, smoky-spicy flavor.
6 (3/4 to 1 inch thick) pork chops, trimmed
1 large onion, peeled and thickly sliced
1 cup of Goya Mojo Chipotle plus more for basting

1. In a self-sealing bag*, combine the chops, onion and 1 cup of Mojo. Seal and let marinate in refrigerator for as little as 15 minutes or up to overnight. The longer it marinates the more Mojo flavor.
2. Prepare a medium-hot fire in grill. Remove chops and onion from marinade, shaking off excess liquid. Discard marinade.
3. Place chops and onion on grill. Cook, turning occasionally and basting with additional Mojo for about 15-20 minutes. Chops are done when they are browned on both sides and reach 160° F. The onion should be nicely browned.

* If you do not have a self-sealing bag, be sure to use a non-reactive container such as a glass or stainless steel baking dish to marinate your chops. Do not use aluminum.

Q: What is a good recipe for pork chops?
Hey, So as I get into this homey, wifey thing, I come to realize how many things I don’t know how to do. Could someone give me a nice recipe for pork chops? I would rather not bake them. And I have NO intuition when it comes to cooking, so the more specific the better. =) Thanks, all.

A: Crockpot Pork Chops Supreme

1 large onion, sliced
4 to 6 medium potatoes, peeled and sliced
1 can (10 3/4 ounces) condensed cream of mushroom soup
4 to 6 pork chops, boneless or bone-in
salt and pepper to taste

Lightly spray slow cooker with butter or garlic flavored non-stick cooking spray. Put onions and potatoes in bottom of slow cooker. Top with pork chops, salt and pepper, pour soup over chops. Cook on low for 6 to 8 hours, until tender.

Q: Does anyone have a good recipe for pork chops with caramelized pecan sauce poured over them?
My fiance ordered these delicious pork chops in a local restaurant this summer & loved them. I’d like to find a recipe for them & surprise him by making them for him. Thanks in advance for your help. Have a great day!!!
Thanks, jjohnsen….that recipe sounds dee-lish. I appreciate your quick response. I can’t wait to fix them.

A: Yes, this one’s great. I found it in a magazine years ago.

4 4-ounce lean boneless center-cut loin pork chops

3 teaspoons Dijon mustard

2 tablespoons all-purpose flour

1/2 teaspoon ground ginger

vegetable cooking spray

3 teaspoons vegetable oil

3 tablespoons maple sugar

2 tablespoon toasted pecans — chopped

Trim fat from chops. Place chops between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Spread mustard on both sides of chops. Combine flour and ginger; stir well. Dredge pork chops in flour mixture.

Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add chops, and cook 3 minutes on each side or until chops are browned. Combine maple syrup and pecans; add to pork chops, stirring to coat. Cover and simmer 4 minutes or until chops are tender, turning once.

I also know some people that add 1/2 cup beer, and say it tastes great.

Q: does anyone know of a recipe for pork chops and fettuccine?
I seen someone make pork chops then when finished put the fettuccine in the pan then add wine and something I think butter does anyone know of a recipe like that?

A: PORK AND FETTUCINE ALFREDO CASSEROLE
Serves 6

4 boneless pork chops, thinly sliced
1 teaspoon olive oil
8 ounces fettucine or medium egg noodles
1/4 cup butter
1/4 cup flour
2 tablespoons minced fresh basil
1 teaspoon lemon pepper
4 cups milk
1 cup grated Parmesan or Romano cheese, divided

Cooking Directions
Heat oven to 350 degrees F.

In a large nonstick skillet stir-fry pork strips in oil until browned, about 4 minutes. Set aside.

Cook fettucine according to package directions; drain well; set aside.

In a large saucepan melt butter, stir in flour, basil and lemon pepper.

Add the milk; cook and stir until thickened and bubbly.

Remove from heat and stir in pork, vegetables and 1/2 cup cheese, turn mixture into 5-quart casserole.

Sprinkle with remaining cheese; bake uncovered for 30 minutes.

Tip: Make casserole a day or two in advance; increase baking time to 45 minutes.

Serving Suggestions
Rich with flavor and bright with colors, this casserole will be an instant favorite. Make ahead for weeknight dinner, keep refrigerated and just pop into the oven, increasing baking time slightly. Serve with a green salad and hot bread.

Fettucini Amatriciana

4 Pork chops
1 onion
2 cloves garlic
Fresh tomatoes, or a can of crushed tomatoes
black olives
a splash of red wine
Fettucini

Heat olive oil in a pan, add pork chops, brown on both sides. Remove and set aside. Chop up your onions and mince the garlic, then fry all of that in a the olive oil, and add splash of the red wine ( to deglaze the pan) Add the tomatoes to the pan and stir the mixture through well, add the prok chops back into the mixture, letting it simmer away nicely and reduce a little.

While you’re doing all this, cook your pasta. I cook mine in as big a pot as I can find, with a little olive oil, and intermittently with a pinch of salt. I’m not sure whether that makes any difference, but it feels right… so I go with it.

Once the pasta is almost al dente, take it out and drain it. Add the olives, stir them through well, and then toss the pasta through. Give it a minute or so for the pasta to absorb a little of the sauce and soften up a bit until it’s just the texture you prefer, then serve it up.

Q: any one know of a good cheep recipe for pork chops?
i need a good quick recipe for pork chops any one know of any?
what would you put in the rice if i made rice with it?

A: http://www.cdkitchen.com/recipes/recs/373/Pork-Chops-And-Cabbage-With-Du117783.shtml

Sorry it did not show the recipe. It is for pork chops with sauerkraut and cabbage and dumplings. Super hearty and nourishing.

I put apples and some chicken broth in it and make a liquid base to cook the dumplings on. I also use bisquick to make the dumplings – it is bisquick and milk. Totally easy.

Q: How do I bake pork chops in this recipe?
I want to make this recipe for stuffed pork chops but I want to BAKE the pork chops instead of frying them. How do I do this? (for how long, at what temp., with or without stuffing inside?)

Recipe:
3 tsp margarine, divided
1 small yellow onion, finelly chopped
1 cup cooked white rice
3/4 cup reduced-sodium chicken broth, divided
1/4 cup shredded mozarella cheese
1/4 cup ricotta cheese
2 tbsp grated Parmesan cheese
1 tbsp chopped fresh thyme or 1 tsp dried thyme
4 pork chops

1. In a medium nonstick skiillet, melt 2 tsp margarine over medium heat. Add onion; saute until softened, about 5 minutes.
2. Remove skillet form heat. Stir in rice, 1/4 cup broth, cheeses, and thyme. Mix well.
3. Using a sharp knife, cut a deep horizontal pocket in each chop. Spoon rice mixture into pockets, dividing evenly. Secure openings with toothpicks.
4. Place the same skillet ove rmedium-high heat. Add remaining margarine and melt. Add chops; cook until browned, turning occasionally.

A: according to most recipes….bake 1 hour @ 350 degrees

Q: Does anyone know a good recipe for Pork Chops??
I would like to cook Pork Chops for my boyfriend today. If possible a recipe with juices and seasoning. I have an oven and a stove. Thanks!

A: CHINESE OVEN FRIED PORK CHOPS-CHICKEN

1 egg
3 tbsp. soy sauce (light if available)
1 tbsp. sherry or water
1/8 tsp. ground ginger
1/2 tsp. garlic powder
4 tbsp. bread crumbs (I use Italian)
4 lean pork chops

Spray jelly roll pan with Pam. Beat egg, soy sauce, ginger, garlic powder and sherry together. Put bread crumbs in a bowl-plate. Dip the pork chops in egg mixture then in bread crumbs. Bake in 350 degree oven for 30 minutes. Turn over and bake 20 more minutes. For chicken bake 30 minutes on each side. Serves 4.

OVEN BRAISED PORK CHOPS & POTATOES

6 pork chops, 1 inch thick
6 med. potatoes, peeled
6 thin slices lemon
Onion salt
1 tsp. crumbled sage leaves
1 can (8 oz.) tomato sauce

Arrange chops and potatoes in shallow roasting pan. (Trim off all possible fat from chops.) Top each chop with a lemon slice. Sprinkle chops and potatoes with onion salt and the sage.

Mix tomato sauce and 2 tablespoons water and pour into pan. Cover TIGHTLY with aluminum foil and bake on center rack in preheated 350 degree oven for about 1 to 1 1/2 hours. Check liquid after 45 minutes and add a little water if necessary. (Potatoes and chops make broth.) Makes 6 servings.

Now this one is more special

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ORANGE GLAZED PORK CHOPS

4 rib pork chops, cut 1 1/2″ thick, each with a pocket (2 lbs. in all)

STUFFING:

2 tbsp. butter
1/3 c. finely chopped onion
1/2 c. chopped celery
1 1/2 c. soft bread cubes
2 tbsp. chopped parsley
1 tsp. salt
1/2 tsp. grated orange peel
1 1/2 tsp. seasoned salt
3 tbsp. orange juice

GLAZE:

1/2 c. orange juice
1/4 c. light brown sugar
1/4 c. orange marmalade
2 tbsp. cider vinegar

Preheat oven to 375 degrees. Wipe pork chops well.

Make stuffing. In hot butter in skillet, cook onions and celery until tender, about 8 minutes. Add bread cubes and brown slightly. Remove from heat. Add parsley, salt, orange peel, 1 teaspoon seasoned salt and orange juice; toss mixture lightly to combine.

Fill pocket of chops with stuffing. Stand chops on rib bones on rack in shallow roasting pan. Sprinkle with 1/2 teaspoon seasoned salt. Pour water to 1/2″ depth in roasting pan (water should not touch rack). Cover chops and roasting pan with foil. Bake chops 1 1/2 hours.

Meanwhile, make Glaze. Combine all ingredients in small saucepan, mixing well. Bring to boiling, stirring. Reduce heat and simmer, uncovered 15 minutes, stirring.

Remove foil from chops and pour off water. Brush chops with some of the glaze. Bake, uncovered 30 minutes or until chops are done and brown, basting with glaze very 10 minutes. Makes 4 servings.

Q: Shredded cheese??? whats the best kind to use in a Baked Scalloped potatoes and pork chops recipe???
What will melt the best??? Im a new cook so if this is a dumb question sorry?.
THAnks

A: It really all depends on your personal tastes,I find that I like the flavor that a good sharp cheddar gives,and you can get it in white or yellow,so works well for the white creamy sauce that one associates with scalloped potatoes.Another one that I like to use is a combination cheese I found at the deli counter(Walmart) it is a smoked cheddar and swiss,.
Hope this helps..good luck

Q: Using boneless pork chops for a recipe that calls for bone-in, do I have to change the recipe?
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35452,00.html

I plan on making this recipe for a friend of mine, but I’d prefer to use boneless pork chops. Would I have to make any changes to the recipe in order to accommodate this?

I am not familiar with cooking pork chops so I figured I would ask any cooks on here.

A: OK, you should be able to use boneless chops, but they may not be of the same size needed for this but it shouldn’t matter. I like them both and sometimes the bone-in chops taste better, but I guess it’s because of the bone. When you finish eating a boneless chop there is nothing left to pick on LOL LOL…

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