Pork Chops - anyone have a good Recipe?

I usually shake and bake them but I am so bored of that.

Thanks

Funny b/c I was going to ask also. I do have a really good recipe though (not handy) but basically:
In a baking pan I put the pork chops and then on top of each I put brown sugar, pineapple juice (from the slices) and a bit of butter. If you like you can add the pineapple slices/chunks. My FH doesn't even care very much for pork chops, but they come out super moist and sweet, very tasty.

You can also add a bit of soy sauce to take away some of the sweetness.

I cook them slow on a low heat.

Grill em with garlic powder, onion powder,salt, pepper and maybe some Bouquet Garni seasoning...they come out amazing with or w/o the BG! Make sure you don't over cook! It's quick and easy!

I posted this one under somebody else's thread:

Stuffed Pork Chops with Gorgonzola and Apple

1 tablespoon butter
1/2 tablespoon dried thyme
1/2 cup chopped Granny Smith apples
ground black pepper to taste
1/4 cup Gorgonzola cheese at
room temperature, crumbled
2 thick cut pork chops

1/2 teaspoon olive oil
2 cloves garlic
1/4 cup Gorgonzola cheese
3 tablespoons dry sherry
1/8 cup heavy cream
1/2 cup chicken broth
salt and pepper to taste


Directions
1) Preheat oven to 375 degrees F
2) To make the apple stuffing: In a saute' pan or skillet on medium heat, melt the butter and saute' thyme, chopped apples, salt and pepper together until the apples are completely softened; about 15 to 20 minutes.
3) Place the apple mixture in a bowl and mix in 1/4 cup Gorgonzola cheese. The cheese should liquefy into the stuffing within a couple of minutes.
4) To prepare the pork chops: Butterfly the pork chops by slicing them parallel to the plane of the chop from the fat side to the bone. Stuff each one with about 2 to 3
tablespoons of the apple mixture.
5) Bake the chops for about 1 hour. Place the chops on a rack with the two stuffing sides pressed together to hold the stuffing inside the chops.
6) To make the sauce: Heat the oil in a saute' pan or skillet on medium heat, then saut E the garlic until transparent, and the cheese until slightly melting. Immediately add the sherry, let cook for a minute until combined, then
add the cream and 1/4 cup of the chicken stock, salt and pepper. Stir until well blended. Stir occasionally and reduce the liquid on medium high heat until the sauce begins
to toast/caramelize and turn darker brown. Add the remaining 1/4 cup chicken stock, reincorporate the cheese and continue reducing until there is just 1/4 to 1/2 cup of thick liquid remaining.

I posted this a while ago - its yummy

I found a new one last night too - I served it with rice and grilled eggplant, though next time I would do popatoes and green beans

Active time: 20 min Start to finish: 20 min

4 (1/4- to 1/3-inch-thick) boneless pork chops (2/3 lb total)
2 tablespoons unsalted butter I only used 1
1 small onion, halved lengthwise and thinly sliced lengthwise I used shallots
1/4 lb mushrooms, cut into 1/4-inch-thick slices
1/3 cup sour cream
1/4 cup water
2 tablespoons chopped fresh dill I used dried

Pat pork dry and season with salt and pepper. Heat 1 tablespoon butter in a 10-inch heavy skillet over high heat until foam subsides, then sauté chops until browned and just cooked through, about 1 1/2 minutes on each side. Transfer chops to a platter and keep warm, covered.

Reduce heat to moderate and add remaining tablespoon butter to skillet. When foam subsides, cook onion and mushrooms, stirring, until tender, about 6 minutes. Reduce heat to low and stir in sour cream, water, any meat juices that have accumulated on platter, dill, and salt and pepper to taste and cook, stirring, until heated through. (Do not let boil.) Spoon sauce over chops.

Makes 2 servings.


Gourmet
May 2002

really quick and easy

My friend makes pork chops with red Italian vinegar peppers. They are yummy!

You have inspired me to call her for the recipe.

Here's a really simple recipe that works great if you prepare it ahead of time, and then just bake it about an hour before you are ready to serve...

Boneless Pork Chop Bake
1/2 cup flour
2 teaspoons paprika
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 pounds boneless pork chops
1/2 cup butter or margarine
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
4 ounces sliced fresh mushrooms
2 cups milk
salt and pepper to taste
2 tablespoons lemon juice
In a pie plate or wide, shallow bowl, combine 1/4 cup flour, paprika, salt and pepper. Lightly dredge chops in flour mixture. In a heavy skillet, melt butter or margarine over medium heat. Brown chops on both sides; transfer to a shallow baking dish. In the same skillet, sauté chopped onion, chopped bell pepper, and chopped celery until onion is tender; add mushrooms and continue cooking until onion lightly browns; add remaining 1/4 cup of flour, blending in well. Add milk slowly, stirring constantly, until sauce is thickened. Taste and season to taste; add lemon juice. Pour sauce over chops in baking pan. Cover with foil and bake at 350° for 1 hour.
Serves 4 to 6.

Creamy pork Saute

1lb boneless pork loin (I use bone-in pork chops)
2 tbsp oil
2 stalks celery sliced
1 medium onion chopped
1/2 tsp. dried thyme leaves - crushed up
1 can Campbell's Cream of Celery (I use the Fat Free Cream of Celery Soup )
1/4 cup water
4 cups hot cooked rice


Heat up the oil in skillet. Add pork and cook until browned, stirring often. Remove pork.

Add celery, onion and thyme and cook until tender, stirring often.

ADD soup, water and pork and heat through. Serve with rice.

I make this in a crockpot, but I'm sure it can be done in the oven as well.

Pork Chops (Depends on how many you want)
Potatoes sliced (Depends on how many you want)
1 can of sauerkraut
1 red apple peeled and diced
caraway seeds (a pinch)


Line the bottom of the crock pot (pan) with the sliced potatoes. Sprinkle some of the apples on top. Cover the potatoes with the pork chops. Cover the pork Chops with some more of the apples, then add the sauerkraut, then cover with the caraway seeds.