This is from an old cook book written by a woman named Sophie Leavitt to help people on very small budgets make better, more nutritious, tastier meals. That describes most of us nowadays. I like this recipe a lot since it is really easy and has some really nutritious ingredients, sweet potatoes and apples.
4 (1 inch thick) pieces of pork from the least expensive part of the pork butt
1/2 tsp. salt
2 Tbsp. flour
1 medium onion, sliced
2 Tbsp. oil or fat
1 (1 lb. 2 oz.) can sweet potatoes, drained
2 medium apples, unpeeled but cored and sliced thick
1 cup water
1 chicken bouillon
1 - 2 Tbsp. melted butter
a sprinkle of sugar, optional
Preheat the oven to 350 degrees F.
Rub the salt and flour into the pork pieces. Fry them in the oil or fat until nicely browned. Remove from pan and set aside. Fry the onion until soft and clear. Return the pork pieces and top with the onions. Slice the sweet potatoes and arrange on top of the onions. Arrange the sliced apples on top of the potatoes and sprinkle with the melted butter and sugar. Dissolve the bouillon in the hot water and pour around the meat, but not over the apples. Cover and bake about an hour, until the pork is tender.
When done, put under the broiler just to brown the apples.
Prep Time:20 Minutes
Cooking Time:1 Hour
Source: The Penny Pincher's Cookbook by Sophie Leavitt
Before I became allergic to wheat, I used self rising flour for cooking smothered pork chops. When I had to go gluten free, I found that Betty Crocker Gluten Free Bisquick works just as well. You can find it at Walmart in the section with the regular Bisquick. I use it in lots of recipes. It also makes great fried chicken. It's lip smacking good!
Approximate Time:1 hour
Yield: 4 servings
1/4 cup Betty Crocker Gluten Free Bisquick
1/4 cup Crisco shortening
4 pork chops
salt and pepper
1/3 cup water
Pour Bisquick into a container with a lid. Add small dash of salt and pepper to Bisquick. Sprinkle pork chops with a little salt and pepper. Add other spices, if desired.
Place chops in container with Bisquick. Put lid on and shake well until chops are coated. Add more Bisquick if needed.
If there is a little leftover, sprinkle it on top of chops after you place them in the hot oil. You don't want to waste any because it's not cheap.
Heat Crisco in frying pan on medium-high heat. Place chops in hot oil and brown on each side.
Remove chops from frying pan and place them on a plate. Pour off the oil and return the chops to the pan, adding water.
Cover and bring to a boil. Cut back to simmer and simmer for 20-30 minutes. Turn chops over. Cover and simmer for 20-30 more minutes.
Cooking time depends on the thickness of the pork chops. Cook on low heat until tender.
The coating of flour on the pork chop and the water combined with slow cooking is what makes the gravy or sauce on the pork chop. Not much gravy but they are moist and tender. These are also gluten free so that also makes a difference in how much gravy you have with the pork chops.
As long as you don't overcook, this recipe turns out so nice and tender :-)
6 pork chops
2 cups fresh or frozen cranberries
3/4 cup sugar
1/2 cup water (you can substitute with cranberry or orange juice)
Slowly brown the pork chops in a lightly oiled skillet. Add cranberries, sugar and water to pork chops. Bring to a boil and reduce heat. Cover and simmer for about 35 to 45 minutes or until just tender.
Add small amounts of water during simmering if necessary to keep chops from drying out.
Brown chops in 2 Tbsp. hot fat, season to taste with salt and pepper. Drain off excess fat. Combine cream of chicken soup, ketchup, Worcestershire sauce, and a small amount of water that you rinse the soup can with. Slice the onion and place over chops.
Pour the soup mixture over chops and cover. Bake at 350 F oven for 45-60 minutes or until chops are done. Take off lid during the last 10 minutes of baking time.
Brown pork chops in skillet. Cover with onions. Spread undiluted orange juice over onions. Season to taste. Cover and simmer for 1/2 hour. Check occasionally to make sure meat isn't sticking. Add a little water if necessary. Serve with rice. Serves 6.
Sprinkle pork chops with salt and pepper. Mix thyme, marjoram and paprika in small bowl. Press herb mixture onto both sides of pork chops.
Melt butter with oil in heavy skillet over medium-low heat. Add garlic and stir until golden; discard. Add pork and brown on both sides. Remove from skillet and set aside. Add onion and carrot and stir until lightly browned, 2-3 minutes. Blend in broth and bring to a boil. Return the pork to the skillet. Cover and simmer gently about 25 minutes. Remove chops from skillet.
Increase heat to high. Whisk in cream, scraping up any brown bits and boil until sauce thickens, about 2 minutes. Stir in pimento and peppercorns. Season with salt & pepper; spoon sauce over chops and serve immediately. Serves 4.
Heat some vegetable oil in a fry pan over medium-high heat. Sprinkle salt and pepper over pork chops. Cook in the pan till done. Remove pork chops to a plate.
In the same pan, add a bit more oil, and saute some onions. Then add 3 Tbsp. brown sugar, 1/2 cup orange juice, 3 Tbsp. balsamic vinegar and 1 tsp. Dijon mustard. Bring to a boil on high heat, then lower heat to medium and simmer till reduced and thickened, about 10 minutes. Serve sauce over pork chops. Note: That is what the recipe said to do. I don't like onions, so eliminated them, and I put the chops back in the pan with the sauce for the last 5 minutes or so of the reduction time, and turned them a time or two so the sauce could really "soak" in the meat. Oh my - delicious!
Source: I found this recipe in a Company's Coming cookbook - 30 Minute Rookie Cook.
My husband is coaching both of our boys' soccer teams this year and I often have a class in the evening, so great Crock-Pot meals are a must for my family. Italian Pork Chops are easy to prep the night before and, most importantly, the kids really like them. Since dinner is kept hot in the Crock-Pot, we are able to eat a hearty home cooked meal as soon we walk in the door on busy nights (even if we're not able to eat at the same time).
We often serve Italian Pork Chops with a simple vegetable side, but they are also be great served over pasta or topped with cheese (reminds me of Chicken Parmesan). The recipe called for bell peppers ring to be added at the end, but I don't add them.
Approximate Time:8-10 hours on low; 5-7 hours on medium
4-6 (1 inch thick) lean pork chops
1 Tbsp oil
1/2 lb fresh mushrooms, sliced
1 medium onion, chopped
1 clove garlic, minced
2 8 oz. cans tomato sauce
1/4 cup dry sherry
1 Tbsp lemon juice
1/4 tsp salt
1 Tbsp parsley flakes
1/2 tsp oregano
1/2 tsp basil
1/2 tsp black pepper
2 medium green peppers, cut into thin rings (optional)
Trim excess fat from pork chops. In a medium skillet heat oil and brown chops on both sides. Drain pork chops on paper towels.
Put mushrooms, onion and garlic in bottom Crock-Pot. Arrange pork chops on top of vegetables.
In a bowl, combine tomato sauce, sherry, lemon juice, salt and spices.
Pour tomato sauce mixture over chops.
Cover; cook on low 7-9 hours (high 4-5 hours).
Optional: Before serving, turn to high and place green pepper rings on top of pork chops. Cover; cook 30 minutes. Serve.
These make a yummy tender chop and the stuffing ingredients give it a great flavor!
8 pork chops, 1/2 inch thick
1 cup chopped celery
1/2 cup chopped onion
4 Tbsp. butter or margarine
2 cups water
1 envelope dry chicken noodle soup mix
1 tsp. rubbed sage
4 cups plain croutons or dry bread cubes
Trim fat from chops. In large skillet, brown chops in small amount of hot fat. Season with a little salt and pepper. Remove chops and set aside. In same skillet, cook celery and onion in butter or margarine until tender, but not brown. Add water, soup mix and sage. Simmer 5 minutes; add croutons. Stir until moistened. Turn into 9x13 inch baking dish; top with browned chops. Cover and bake in 350 degrees F oven for 45 minutes. Sprinkle with a little paprika.
Brown meat on both sides. Place in 9x13 inch pan. Add a little water, not enough to completely cover chops, only about halfway, and cover tightly with foil. Bake 1 hour at 350 degrees F.
For stuffing: Melt butter; add celery and onion. Cook until yellow. Add to bread crumbs and seasoning. Blend well with corn. Spoon stuffing over chops. Bake 1/2 hour uncovered until lightly browned. Garnish with parsley.
Brown pork chops. Mix all but last 3 ingredients; simmer for 10 minutes. Pour over browned chops and simmer for 30 minutes. Bring rice, water and salt to a boil. Leave on low heat for 20 minutes. Serve sauce from meat over rice.
Preheat oven to 350 degrees F. Brown pork chops on both sides in oil in skillet. Arrange in 9x9 inch shallow baking dish. Place pineapple slice and cherry half on each pork chop. Combine preserves, soy sauce and white grape juice in small bowl; mix well. Pour over pork chops.
Bake, covered, for 45 minutes or until pork chops are cooked through. Arrange on serving platter. Serve with sauce. Garnish with orange slices and watercress, if desired.
Mix all of above ingredients and set aside. Melt 3-4 Tbsp. fat in a heavy skillet, add onion. Trim excess fat from 6 pork chops, wipe with a damp cloth. Rub well with flour and brown well on both sides in a skillet. Pour chili sauce mixture over chops; simmer, covered 45-50 minutes. Additional water may be added if sauce gets too thick. Remove clove of garlic before serving. Makes 6 servings.
4 pork chops, about 6 oz. each, cut 1/2 inch thick, trimmed
1 Tbsp. oil
1 tsp. dried basil
1 cup tomato sauce
1/2 cup orange juice
2 tsp. brown sugar
1 Tbsp. honey
Preheat oven to 350 degrees F. Combine flour, bread crumbs, salt and pepper in a shallow pan. Dredge pork chops in flour mixture to coat.
Heat oil in a 12 inch nonstick skillet over medium-low heat. Add chops, cook for 2 minutes per side. Transfer to shallow baking dish.
Sprinkle basil over each chop. Combine the tomato sauce, orange juice, brown sugar and honey in a small bowl. Pour over pork chops. Cover casserole with aluminum foil.
Bake in a 350 degree F oven for 20 minutes. Remove foil. Bake uncovered for 10 minutes OR Place on a grill. Make sure grill temperature is at least 350 degrees F. Cook for 20 - 25 minutes. Remove foil. Cook uncovered for 10 minutes.
Make sure pork chops are cooked completely through.
Place mozzarella cubes in pork chop pockets; fasten with toothpicks. Rub with seasoned salt. Brown in oil in skillet; place in baking pan. Bring next 4 ingredients to boil in saucepan. Pour over chops. Bake at 350 degrees F for 30 minutes. Top with cheddar cheese. Bake 30 minutes more.
Brown pork chops in shortening. While pork chops are browning, heat the remaining ingredients in a pan. Line casserole dish with pork chops and pour heated ingredients over them. Bake at 325 degrees F about 2 hours.
Brown pork chops in skillet on both sides. Then mix together rice, chopped onion and green pepper finely. Add tomato sauce or stewed tomatoes if desired. Put over pork chops in skillet and let simmer together for fifteen or twenty minutes and serve.
Brown pork chops in butter. Do not let the butter scorch. Place apples in your favorite casserole dish. Dot the apples with butter and spices which have been mixed together. Put pork chops on top of the apples. Bake in a preheated 350 degrees F oven for 1 hour.
Brown chops. Place in shallow baking dish. Lightly mix bread crumbs, onion, margarine, 1/4 cup water and seasonings. Place a mound of stuffing on each chop. Blend soup and 1/3 cup water. Pour over chops. Bake at 350 degrees F for 1 hour.
pecans, finely chopped (enough to coat the pork chops)
Preheat the oven to 350 degrees F. In a shallow bowl, whisk the syrup, mustard and lemon juice together. In another shallow bowl, add the pork chops and coat with the liquid mixture. Dredge the chops in the pecans; make certain to coat all of the pork chops. Place the pork chops in a large baking dish and bake uncovered for 50-60 minutes or until done.
Place chops in shallow baking dish (not necessary to brown). Combine remaining ingredients and pour over chops. Bake at 350 degrees F for 1 hour depending on thickness of chops. Baste occasionally during baking.
Brown pork chops in a small amount of shortening in skillet. Remove pork chops, setting aside. Add rice and onion. Cook until golden brown, stirring constantly. Add 2 cups water and bouillon and bring to a boil. Stir in apple. Turn into casserole, arranging pork chops on top. Bake covered, at 350 degrees F for 30 minutes; uncover. Bake for 20 minutes longer or until pork chops are tender.
Take pork chop(s) and lightly run under cool water. Place pork chop(s) into bread crumbs. Place one to two pork chop(s) into deep fryer (depending on how big your deep fryer is). Takes about 2-3 minutes; unless you are using thick chops.
Mix corn and mushroom soup. Put in baking pan. Put 1/3 or 1/2 bay leaf under each pork chop and put in pan. Bake at 350 degrees F for 1-1 1/2 hours. Serve with mashed potatoes. Corn mixture makes good gravy.
Set uppermost oven rack 5-inches from heat source, and preheat broiler. Melt butter in a large skillet over medium-high heat. Stir in onions, and cook until soft and golden. Remove from heat. In a bowl, stir together 1/2 tsp. paprika, sauerkraut, onions, and sour cream. Season pork chops with pepper, garlic salt, and 1 tsp. paprika. Broil pork chops 6 minutes. Turn, and broil 5 to 6 minutes more. Remove from oven. Spread sauerkraut and onion mixture over pork chops, and broil 1 or 2 minutes longer. Serves: 4.
6 pork chops, about 1-inch thick (or use pork steaks)
1/4 cup brown sugar (packed)
1 tsp. ground ginger
1/2 cup soy sauce
1/4 cup ketchup
2 garlic cloves, mashed
salt and pepper, to taste
Trim excess fat from pork chops and place in crockpot. Combine brown sugar, ginger, soy sauce, ketchup, garlic, salt and pepper; pour mixture over pork chops. Cook, covered on LOW for 4 to 6 hours, or until tender. Season with salt and pepper, if desired. Serve with steamed white rice and/or Chinese noodles. Serves 6.
6 boneless, center-cut pork chops, 1/2 inch thick, well trimmed
2 Tbsp. grey poupon honey dijon mustard
2 Tbsp. margarine
1/4 cup Catalina Reduced Fat Dressing
3 large carrots, thinly sliced
2 large apples, unpeeled, coarsely chopped
1 pkg. stuffing mix for chicken
Coat chops with mustard. Melt margarine in large deep nonstick skillet on medium heat. Add chops; cook 6 minutes on each side or until browned and juices run clear. Remove from skillet; set aside. Add 1 1/2 cup water, dressing and carrots to skillet. Cook 6 to 8 minutes or until carrots are tender. Stir in apples and stuffing mix. Return chops to skillet; cover. Turn off heat. Let stand 5 minutes.
I usually dredge them in an egg wash and then coat them with Italian flavored bread crumbs and then put them in the oven at 350 degrees for about 45 minutes to an hour. They come out moist and juicy and my family always raves about them. You could also fry them and then put them on paper towels to absorb the oil. (09/09/2009)
I always put vinegar and water in a baking dish, about 1/4 cup vinegar and 1/2 cup water, salt, and seasoning. Then bake about 30 minutes. The length of time is according how many you cook, may need to add more of the above, good luck. (09/09/2009)
My sister-in-law Tina has a great recipe. Flour, season, and brown in large electric skillet (if you have one) or brown and remove as room is needed for total, if you have a smaller pan. Then put all browned PC's in pan with sliced onions, mushrooms, if you have them [sliced], and mushroom soup and water. Bring to simmer, cover, and turn lower for about 45 minutes. (09/09/2009)
I dredge them in seasoned flour (salt, pepper, paprika and garlic powder) and brown them on both sides in a small amount of oil in a skillet. Then I transfer them to a casserole dish, toss on a couple handfuls of sliced mushrooms, add a small amount of water (enough to make steam), and cover the dish tightly with aluminum foil. Bake in a medium oven (350 degrees U.S.) for about an hour, or until falling-apart tender. You can add a little more flour to the pan drippings and make milk gravy if you want. I like to serve these with mashed potatoes. (09/09/2009)
I usually cook my pork chops or steaks in a round roasting dish with a lid with what I would call dimples on it (I think that the dimples collect any liquid and drops it back on the meat.) I buy some Bone Sucking Sauce from Lakeland in the UK and I just put my chops in the roasting dish and brush a very small amount of vegetable oil on the chops and season, then put on the lid and cook at about 180 degrees centigrade for about an hour then off with the lid and paint the meat with the sauce. Put back into the oven for about a further 10 to 15 minutes to brown. They are always appreciated by my family and so simple to do. Happy eating from,
Coat chops with syrup from a can of peaches. Then coat with Shake and Bake for pork. Bake in oven, uncovered for 30 minutes. Place slices of peaches on top of chops and return to the oven for another 15 minutes.
On the side, make a sweet and sour sauce with the rest of the peach syrup (or blended peaches), catsup, and vinegar. Long time no make, but think the sweet and sour is about 1 cup peach juice, two tablespoons vinegar, and 1/4 catsup. (09/09/2009)
Brown pork chops on both sides in skillet. Add onion slices and bouillon cubes, sprinkle with paprika and black pepper. Cover skillet and cook on low for one hour or so, until onions are browned and pork chops are tender. (09/10/2009)
We grill pork chops. The only way we fix pork chops is sprinkle with soy sauce, using as a marinade. Do this about 20 minutes before grilling them. Grill about 5-6 minutes on each side. I only buy chops with bone for tastier chops. (09/11/2009)
Broil the pork chops and save the juice. Place them in a 9x13 inch dish. Microwave the butter, celery, mushrooms and onion together for 3-4 minutes or until soft. Mix in the croutons, mushroom soup, milk, eggs and parsley. Pour the juice, from the pork chops, over the dressing and mix together. Put the dressing over the top of the pork chops and bake at 350 degrees F for 30-45 minutes.
By Robin from Washington, IA
RE: Pork Chops and Dressing Bake
I make a similar dish by browing chops in fry pan and sauteing onions. I spray 9x13 baking dish and place chops on bottom, layer prepared Pork Stove Top stuffing next, and pour Campbell's mushroom soup mixed with milk and some sour cream over all. Bake 350 degrees for 1/2 hour and 5 minutes before finish, add crumbled French's fried onions from can. My hubby and step-son love it. Andee in AZ (02/05/2009)