Recipes

[ECBG]

Pork chops aren't a fav of mine.  I took a large white onion since the sweet ones haven't come in cut in thin slices.

In a no stick frying pan, I melted 1/4 stick butter

Added 1 sliced large onion

and let simmer for about 10-15 minutes until we had a little browning

I added 1/3 C burgundy wine and simmered it down and served it over the pork chops.

THAT worked with the roasted yellow crook neck, zucchini and grated Parmesan!  He also had stuffing.

I need to make more squash.  I had planned to have some for a low cal lunch.  HAD is the word here, LOL!!!  Not now!

How do you do pork chops?

[jannabelle1]

Born and raised in Iowa, I grew up eating pork chops! I only buy the medium thick chops - never thick or really thin.

- Dip them in a whisked egg and Tbsp of water

- Coat with a mixture of crushed Ritz crackers, a little flour, Panko crumbs, and a good dose of seasoned salt, pepper and onion powder (about 1/2 sleeve of crackers, 1/4 cup flour and 1/2 - 3/4 cup of Panko)

- Brown in 2 - 3 Tbsp oil; season with garlic powder, seasoned salt and pepper

- Place in casserole dish; add plenty of thick slices of fresh onion and mushrooms (or drained can of mushrooms), 1/3 cup water or wine added to bottom of casserole dish.

- Bake (covered) at 350 for 1 hour or until very tender.

This is nothing fancy - just a down-home pork chop recipe. My mother didn't have panko crumbs, so she used whatever kind of crushed crackers that she had and a little flour...but she was never afraid to use plenty of seasoning, and neither am I.

[nomar]

Love pork chops anyway they can be firxed. When too cold to grill them, I brown them really well, top with some home canned pear jam, and finish cooking with the lid on for a few minutes. Also love them with kraut and apples.

[DiAnne]

I never cook pork chops.  My mother used to cook them to death so I do like that they don't have super well done anymore.  I tend to cook a loin of pork, brown on stove top, finish in oven, very slighty pink in the middle.  

[AuntG]

@jannabelle1 your simple recipe would taste great with some rice that has been cooked in French onion soup!

[Eileen in Virginia]

I sprinkle 1" thick loin chops with garlic salt and freshly ground pepper, then brown them in a couple of tablespoons of olive oil in a non-stick pan for about 5 minutes per side. Then I lay slices of raw onion on top of them, add about an inch of water and cook/poach, covered, for 25 to 30 minutes. When done, they're browned on the outside and tender on the inside. Adjust the browning and poaching times to the thickness of the chops. 

[LindaSal]

Simple marinade overnight of herb de provence and olive oil.   Then either grill outside or stove top.......Best pork chops ever!    I'll tell you all though I am a bit envious for those of you who can currently find them!   I have not seen a pork chop in awhile in my area