Can you give me a simple pork chops recipe?

Make sure that your pork chops are thawed before making any of these recipes.

Baked Pork Chops #1

Marinate your Pork Chops in Italian dressing for about 1 hour then roll in Italian style bread crumbs that have Parmesan and Romano cheeses mixed in – bake at 375 degrees F for 45 minutes to 1 hour depending upon how thick/big they are. Serve with roasted potatoes, a veggie or salad.

Baked Pork Chops #2

1 box of stuffing mix like Stove Top
4-6 Pork Chops
1 can condensed Cream of Mushroom or Cream of Chicken soup – I like Campbell’s but any brand will work
1/2 soup can of milk
1/4 cup bread crumbs – I like Italian style
1 cup shredded cheddar cheese

Preheat oven to 375 degrees F. In a small bowl, mix the can of soup and milk; set aside. Make stuffing mix according to package directions and spread into a greased 13×9 in baking pan. Place Pork Chops over the stuffing. Cover with the soup mixture. Sprinkle the shredded cheese and bread crumbs over the top of the Pork Chops and bake for 45 minutes to one hour depending upon how thick you Pork Chops are. Serve with a green salad.

Prepared macaroni and cheese, rice or rice pilaf can be substituted for the stuffing.

Baked Pork Chops #3

4-6 Pork Chops
1 can cherry pie filling

Preheat oven to 375 degrees F and spray a baking pan with Pam or other non-stick spray. Arrange Pork Chops on pan and spoon on 1/2 cherry pie filling. Bake for 30 minutes then spoon or brush on remaining pie filling and cook for another 30 minutes or until the meat is done. Serve with white rice, rice pilaf, roasted or mashed potatoes, a steamed veggie and a salad.
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Stove Top BBQ’d Pork Chops

Melt a little butter in a big heavy frying pan, add some sliced onion and cook until tender. Put you Pork Chops in the frying pan and brown on both sides. Cover with your favorite BBQ sauce, cover the pan and simmer until the Pork Chops are tender. Serve with rice, potato salad or mashed potatoes and a veggie.
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I love to cook with fruit and pork – it is such a great combination of flavors.

Here is one way that I do mine: In a bowl, combine 1 cup sliced apples with a tablespoon of honey, teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 3 tablespoons of sugar – you can use either white or brown sugar – and 1/2 cup apple juice or cider – whichever you prefer and mix to combine; let sit while you brown your Pork Chops in some butter in a heavy pan; pour apple mixture over your Pork Chops, bring to a boil, cover and then simmer until Pork Chops are tender. You can substitute peaches – canned or fresh – for the apples or use canned pie apples if you do not have fresh. Also, canned cherry pie filling tastes great as a sauce, too.

WA

My sis in law makes them this way and boy do they come out tender. I don’t know why but they do….
Thaw them and then coat them in whatever oil you have or olive oil (I prefer olive oil). Press them in seasoned breadcrumbs to coat very well and simply bake them on a pan at 350 degrees. I have used shake and bake and other things and for some reason they always come out tough when baked. This way, they do not. Odd.

Also, You can brown them a frying pan with some oil and a pat of butter, add some chopped onion and a little garlic, salt and pepper and thyme or marjoram…or whatever you have or prefer. Once the onions and chops are a bit browned throw in either a can or two of beef broth or a couple beef boullion cubes and a couple cups of water. Cover and simmer until meat is nice and tender. When done, transfer to a platter and keep warm. Increase heat to get the broth to a boil and to the broth add a little red wine if you like (optional of course) and thicken broth with a mixture of about 6 tablespoons of cold water mixed with about 2 tablespoons of flour. You may have to adjust depending on how much broth you have. Just wisk in a bit at a time and thicken slowly. Serve with mashed potatoes or egg noodles and a veggie.

My mom used to saute them in an electric frying pan (saucepan or deep frying pan will work). When they’re almost done, add a can of mushroom soup to the pan and simmer for a bit. Serve the chops with rice and spoon the sauce overtop!

Brown the pork chops 4 minutes each side medium heat,remove them and add a small amount of butter and flour to the pan. Cook this for 3 minutes then add some chicken stock. Salt and pepper it. Add back the pork chops to the pan and turn down real low till time to serve.

Cajun Fried Chicken or Pork

4-5 boneless chicken breasts, boneless pork chops, thawed
1 cup of self-rising flour, unsifted
1 tsp garlic salt
1 tsp cayenne pepper
1tbs Dijon mustard
1/3 cup Tabasco
¼ cup water
1 – 1 ½ cups oil, for frying

Combine cayenne pepper, mustard, Tabasco, and water in plastic container or gallon size zip lock bag. If you pierce chicken with a fork first it will be a lot spicier (don’t do this unless you like it HOT!). Place chicken in marinade, turning to coat well. Marinate for no more than 1 hour, turning frequently.

Combine self-rising flour and garlic salt in a plastic bag or container. Add chicken to coat, one at a time is best. I use tongs so my hands don’t get messy.

Heat vegetable oil in large skillet on medium high heat.

Fry chicken pieces, turning once, for about 15-20 minutes total. Remove from pan immediately and keep warm. If you use regular pieces of chicken, with bone in, cook for at least 30-45 minutes, or until done.

Serving Suggestions:
Garlic flavored pasta or garlic mashed potatoes and green beans or broccoli.