Peach Dijon Pork Chops
cup peach preserve
oven. Mix preserves, mustard, soy sauce, marjoram and make a marinade. Marinade in ½ mixture serve the rest with sauce.
Stuffed Pork Chops
tablespoons vegetable oil
thick cut pork chops
cups day-old bread cubes
cup butter, melted
cup chicken broth
tablespoons chopped celery
tablespoons chopped onion
teaspoon poultry seasoning
(10.75 ounce) can condensed cream of mushroom soup
oven to 350 degrees F (175 degrees C).
In a skillet, heat the oil and brown
the pork chops. Place the pork chops in a baking dish. In a bowl, toss
the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread
crumb mixture onto the pork chops.
Combine the cream of mushroom soup
with the water, and pour this mixture over the stuffing and pork chops. Cover
and bake for 30 minutes. Uncover and continue baking for 10 minutes longer
or until juices run clear. The meat thermometer should read 160 to 170 degrees.
Pork chops with scalloped potatoes
of mushroom soup – large can
potatoes and put in the bootom of 9X13” pan. Cover with ½ the mushroom and milk mixture and a little house seasoning.
Place pork chops on top and cover with rest of mushroom mixture. Cover and bake at 375* for 1 ½ hours. This can be done in
a slow cooker.
Hawaiian Grilled Country Spareribs
cup soy sauce
tablespoons crushedpineapple in syrup
cup soy sauce
tablespoon brown sugar
Tbspn undiluted frozen lemonade
Tbspn mild mustard
teaspoon garlic powder
before: Simmer 8-10 ribs in salted water until cooked, but not falling apart.
Drain. Combine all ingredients, except the ribs, mix thoroughly. Cover with marinade. Refrigerate overnight. Just before serving
drain and grill on outdoor grill for 30 minutes or until heated through using marinade as basting sauce.
(12 oz) jar apricot preserves
8 oz bottle Russian style salad dressing
packet dry onion
4# chicken or 4# of pork chops
oven to 350*. In a medium bowl combine all of the other ingredients and stir. Place chicken/pork in a greased 9X13 (chicken
skin side down). Bake at 350 for ½ hour. Brush the skin side of the chicken with the glaze mixture, using only ½ the mixture
and return to oven. Reduce the temperature to 250* and bake for another ½ hour . Brush with remaining glaze mixture before
to 8 thick boneless pork chips
6oz can frozen pineapple juice concentrate
cup packed brown sugar
cup wine vinegar
cups of cooked rice to serve with the chops.
chops in the crock pot, Stir together all of the other ingredients except the rice. Pour over the chops. Cook on high for
4-6 hours if frozen or on low for 5-6 hours if defrosted.
Pork Chops in Onion Gravy
bone in chops
T all purpose flour
T vegetable oil
medium onions, cut in half and thinly slice
cup beef broth
flour, salt & pepper. Dredge chops in flour. Cook chops in hot oil in a heavy skillet over medium high heat 3 minutes
on each side. Add sliced onion and cook 5 minutes turning chops once. Add broth, cover and reduce heat simmer 15 minutes until
chops reach desired doneness. Remove chops reserving onion mixture in skilled keep warm. Stir together cornstarch and 2 T
water until blended; stir into onion mixture. Cook over medium high heat stirring constantly, 3 minutes or until gravy is
thickened and bubbly. Spoon over pork chips and serve immediately.
Pork Chop Supreme
of Melissa Sulzer
Slice onion per chop
slice lemon per chop
sugar 1 T per chop
1 T per chop
chops on both sides. Mix brown sugar, ketsup and some lemon juice. Coat the chops with sugar mixture. Then lightly spray oven
dish top with remaining ingredients(lemon & onion). Bake 350* for 25-30 minutes.
Braised Pork Medallions with Apples
pumpkin pie spice
t vegetable oil
small chopped onion
apple chopped, cored
c apple cider
tenderloins into 8 pieces, sprinkle with pepper and pumpkin spice. Brown medallions on both sides in skillet with 1 t of oil.
Then set aside. Add chopped onion & apple and sauté until soft. Add ½ cup
apple cider to skillet; heat to a simmer. Return pork tenderloins to pan cover and simmer for 5 minutes.
c sliced green onion
T orange peele
cup orange juice and ¼ t dried basil
oil in nonstick skillet over medium heigh heat. Add 4 chops and brown on each side. Reduce heat to low add 1/4c sliced green
onion, 1 T orange peel 1/2c orange juice and basil. Cook and simmer for 7-8 minutes. Serve immediately.
(4oz) boneless center cut pork loin chops
tsp coarsely ground pepper
cup chicken broth
½ Tablespoon Dijon mustard
cup evaporated milk
both sides of the ork chops with salt and pepper
large non stick sillet with cooking spray and heat over medium high
chops and cook 5 minutes on each side or until browned. Remove and set aside.
broth to skillet and stir. Combine mustard, evap. Milk & flour in small mixing bowl. Add to skillet.
heat and simmer 7 min or until sauce is slightly thicken stirring constantly
sauce over chops and serve immediately (w/ potato dish)