Some delicious ways to cook pork chops?

Cook it in olive oil, add minced garlic, and then top it off with rosemary.

1

Apple Pork Chops

6 Pork chops 3 Apples-unpeeled with cores

Pork chop fat or oil 1 ts Sugar

2 ts Butter Cinnamon

-salt and pepper to taste

Cook the chops using melted fat trimmed from the meat and 1 tsp butter.

Season to taste and set on hotplatter. Keep warm.

Slice the apples 1/2" thick and add to the pan with 1 tsp butter, the

sugar and a few pinches of cinnamon or cloves. Cook over medium heat for

about 10 minutes, turning once or twice until some of apples are browned.

Arrange them around the chops and serve. Serves: 4-6

To quote Mme. Benoit, "The apples keep the chops moist and tender. I

sometimes use 6 to 7 apples, then I use 1 Tablespoon sugar. Serve very

hot." Source" _The Canadiana Cookbook_ by Mme. Jehane Benoit

PORK CHOPS WITH CHERRY-RASPBERRY CONSERVE

The cherry-raspberry conserve in this recipe will remind you of the summer flavors. Pork chops with cherry-raspberry conserve come out a little different.

For the pork chops

4 medium pork chops

1 cup cherry-raspberry conserve

1/2 cup beef broth

1/4 cup slivered almonds

1 Tbs vegetable oil

1 tsp cider vinegar

For the cherry-raspberry conserve

6 cups tart cherries, pitted

2 cups raspberries

2 2/3 cups sugar

To make the conserve

Mix all the ingredients in a 8 qt sauce pan, stirring over a medium high heat until thick; approximately 20 minutes. Fills 5 half pint jars.

To make pork chops

Brown the chops in the oil over a medium-high heat. Add the broth and reduce heat.

Cover and simmer in the skillet for 20 minutes. Turn the chops and cook for another 10 minutes.

Spoon the conserve over the chops along with a sprinkling of almonds. Cover and cook an additional 15 minutes.

Using the back of a spoon, push the almond and conserve off the meat. Remove chops to a serving plate, keeping them warm. Stir in the vinegar into the conserve, mixing for 1 minute, until well blended. Top the pork chops with the conserve mix and serve.

Servings: 4

Smothered Pork Chops:

Simply cook your pork chops to your enjoyment.

Pour in a can of Cambell's Cream of Chicken Soup.

Let simmer for 20 mins on low heat and you have

the best pork chops I (note that I said I as in me) have

ever tasted.

Well, what I do is, I buy a whole boneless pork loin and roast that covered with a cup of apple butter. When it's done, I slice it in one and one-half inch servings, return it to the roasting pan with an additional cup of apple butter on top, and return it to the oven for another 12 to 15 minutes. Then I serve those slices just like I would pork chops, with a tablespoonful or two of the hot apple butter on top. With that I serve twice baked potatoes: Use bakinging potatoes, cook 'em whole until done, then cut 'em in half lengthwise, scoop out the insides, mix with a tablespoonful of cheddar cheese, a teaspoonful of bacon bits and a tablespoonful of finely chopped broccoli. Return this mix to the potato skins, and bake 'em in a 450-degree oven for 12 minutes. One half potato to each diner. Along with this you might serve your favorite cooked veggie such as frenched greenbeans. A generous glass of iced tea, and hon, you gots yourself one FINE pork dinner! Oh - and don't forget the garlic toast! Won't nobody need no dessert, this meal's so good!

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"Breaded Pork Chops" - 6 servings

4 tbsp. salad oil

2 medium onions; thinly sliced

6 pork loin chops; each cut 1/2" thick

1 egg

2 tbsp. milk

1/2 tsp. salt

3/4 cup Italian-seasoned dried bread crumbs

2 tbsp. water

1) In 10" ovensafe skillet over medium-high heat, in 2 tbsp. hot oil, cook onions until tender. Remove from pan; set aside.

2) With sharp knife, trim and discard excess fat from edges of pork chops. In pie plate, beat egg, milk and salt; place crumbs on waxed paper. Coat chops with egg mixture, then with crumbs.

3) In same skillet, in remaining 2 tbsp. hot oil, cook chops, 3 at a time, until well browned on both sides. Pour off fat. Return all chops to skillet; top with reserved onions. Add water; cover.

4) Bake 350* - 45 minutes or until meat is fork-tender.

My mom would cook it in orange juice.

Put orange juice in a pan.

Put pork chops in orange juice.

Simmer until pork chops are cooked.

Serve w/ apple sauce.

Sorry I can't be more specific, but that's all I can recall.

Smothered Pork Chops

Ingredients :

2 tbs. cornstarch

1 can (14 1/2oz) Beef Broth

1 tsp. packed brown sugar

6 pork chops

1 med. onion, sliced (approx. 1cup)

Instructions :

1) Mix cornstarch, broth and brown sugar until smooth. Set aside.

2) In medium skillet over medium-high heat, heat half the margarine.

Add chops in 2 batches and cook 10 minutes or until browned. Set

chops aside.

3) Reduce heat to medium. Add remaining margarine. Add onion. Cook

until tender and crisp.

4) Stir cornstarch mixture and add. Cook until mixture boils and

thickens, stirring constantly. Return chops to pan. Reduce heat to

low. Cover and cook 5 minutes or until chops are no longer pink

Stuffed Pork Chops

2 C. frozen Corn

2 C. White Bread Crumbs

1/2 tsp. Seasoned Salt

1/4 tsp. Pepper

1 Tbsp. chopped Onion

2 Tbsp. chopped Parsley

1 Tbsp. Butter

1 Egg, beaten

1 C. chopped Apple

1/2 C. Cream

1 tsp. Poultry Seasoning

Dash Cayenne Pepper

8 2-inch rib pork chops

1 C. Chicken Stock or Water

Heat oven to 350 degrees. Mix corn crumbs, and seasonings. Sauté onion and parsley in butter. Add corn mixture with egg and apple. Stir in cream. Slit pork chops to form pockets. Stuff pockets in chops with stuffing mixture and brown on both sides in a heavy skillet. Sprinkle with salt and pepper. Pour one-cup stock or water in pan, cover and bake at 350 degrees for 1 1/2 hours or until done. Add more liquid if necessary.

Season pork chops with salt pepper & dip chops in flour then in beaten eggs then in seasoned bread crumbs or Panko breadcrumbs garlic powder ,onion powder, salt pepper)Fry on both sides till golden,place on baking sheet and bake ,about 25 minutes 350 degrees,Delicious! tender yet crisp serve with green beans, coleslaw or broccoli & cheese sauce .Another way is to soak chops in buttermilk at least 3 hours or more ( I do this in the morning and stick in the refrigerator)then salt & pepper & roll in flour and fry this is a very light crisp coating with wonderful taste very tender

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