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.
Source: The Penny Pincher's Cookbook by Sophie Leavitt
By Copasetic 1 from North Royalton, OH
Place pork chops in a 9x13 baking pan. Mix the onion soup mix, brown sugar and water together. Pour over the pork chops Cover and bake at 350 degrees F for 45 minutes or until done.
By Cherrie from Rock Island, IL
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.
By Robin from Washington, IA
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.
By Robin from Washington, IA
Brown chops in skillet. Pour off fat. Add other ingredients. Cover and simmer 45 minutes or until tender. Serves 4.
By Robin
Marinate chops in mixture at least 4 hours (overnight is even better). Barbecue 45-60 minutes, basting often.
By Robin from Washington, IA
Spread mustard on both sides of chop; dip in flour. Brown in hot fat and transfer to casserole dish. Pour soup over chops and bake 1 hour in 350 degree F oven.
By Robin from Washington, IA
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.
By Robin from Washington, IA
By Robin from Washington, IA
By Robin from Washington, IA
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.
By Robin from Washington, IA
By Robin from Washington, IA
Sprinkle chops with salt and pepper. Brown in hot oil in skillet.
Place in shallow baking dish.
Combine remaining ingredients and pour over chops. Cover and bake at 350 degrees F for 1 hour or until tender.
By Robin from Washington, IA
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.
By Robin from Washington, IA
Brown chops. Slice 1 orange and lemon; lay over chops. Add juice of 1 orange; cover. Cook 1 hour in 325 degrees F oven.
Add 1 can peach halves and heat through.
By Robin from Washington, IA
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.
By Robin from Washington, IA
By Robin from Washington, IA
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.
By Robin from Washington, IA
By Robin from Washington, IA
This recipe makes great, tender chops!
Approximate Time: about 45 minutes
Yield: 4 servings
Ingredients:
Steps:
By Robin
These are great, tender chops!
Approximate Time: all day
Yield: 6 servings
Ingredients:
Directions:
Combine all ingredients. Bring to a boil. Let cook on low all day in crock pot.
By Robin
Does anyone have the Lifesaver Cookbook: Favorite Recipes of Home Economics Teachers, 1976? I am looking for a pork chop recipe with rice, onions, and stewed tomatoes.
By ms-peaches from Charlotte, NC
I am looking for different ways to fix pork chops.
By Bill from Clinton, MO
I like to dip in egg wash then seasoned flour then sage and onion stuffing mix grill on both sides according to size and weight then serve with slices of apple fried gently in butter and sugar..delish
I am looking for the best way to cook pork chops.
By gigges from Manchester, UK
By twocents
By kffrmw88
By PIKKA
By cooking them at such a high temperature, it burns away most of the grease, but seals in the juices, so they are moist. Enjoy, guilt free. (09/09/2009)
By dollyslaffn
By ChloeA
Min in the UK (09/09/2009)
By Min
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)
By ShelliM
By Your friend
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)
By WIsgal
By Robin from Washington, IA
By Andee