Tasty Idea's for Pork Chops Please?

Try the following

Pork Chops with Sage and Apples

Ingredients

4 lean pork chops

3 level dessertspoons very finely chopped fresh sage

2 Cox's apples, cored and sliced into rings but with skins left on

4 level tablespoons dried white breadcrumbs

1 small egg

about 3 tablespoons oil

about 2 oz (50 g) butter

1 medium onion, sliced into rings

salt and freshly milled black pepper

First of all, mix the sage and breadcrumbs together and season well with salt and coarsely milled black pepper. Then beat the egg and dip the pork chops first in the egg, then into the breadcrumb and sage mixture, pressing firmly all round so that the chops get a really good, even coating.

Now heat 2 tablespoons of oil and 1 oz (25 g) butter together in a frying pan and, first of all, brown the chops quickly on both sides with the fat fairly hot, then lower the heat and let them gently cook through (it will take around 25-30 minutes depending on the thickness of the chops).

While that's happening, melt a little more butter and oil in another frying pan and fry the apple and onion rings. Drain everything on crumpled silicone paper (parchment) before serving.

or Pork chop in a mustard and herb crust with herb salad

Ingredients

2 pork loin chops

60g/2¼oz butter

1 tbsp whole grain mustard

For the crust:

¼ loaf bread

2 handfuls fresh soft herbs e.g. chervil, basil, chives, coriander.

For the herb salad:

¼ red onion, thinly sliced

lots of soft herbs

For the dressing:

100g/3½oz raisins

100ml/3½fl oz white wine vinegar

50ml/1½fl oz olive oil

Method

1. Preheat the oven to 220C/425F/Gas 7.

2. To make the crust put all the crust ingredients in a mini food processor and blitz until chopped and combined.

3. Trim the pork chops to remove the fat and leave round noisettes. Heat the butter in a frying pan and fry the chops for 2 to 3 minutes to brown.

4. Spread the mustard over the pork and put them in the oven for 5 minutes.

5. Remove from the oven and spread on the crust.

6. Put back in the oven for 5 minutes.

7. If the crust is not crisp enough it can be finished off with a blow torch.

8. Put the raisins in a pan with the white wine vinegar.

9. Heat for 2 minutes so that the raisins plump up.

10. Drain and put in a mini food processor and blitz with the olive oil.

11. Rinse and dry the herbs and place in a bowl with the onion.

12. Mix and place on the serving plate.

13. Pour over the raisin dressing

14. Serve with the pork.

or Pork chops with herb mash and mustard sauce

Ingredients

For the mash

2 small potatoes, peeled and sliced

1 tsp salt

30g/1oz butter

handful of mixed herbs, finely chopped

freshly ground black pepper

For the pork chops

1 pork chop

salt and freshly ground black pepper

1 tbsp oil

2 tbsp honey

For the sauce

150ml/¼ pint double cream

1 tsp Dijon mustard

salt and freshly ground black pepper

Method

1. To make the mash, boil the potatoes in salted water for 8-10 minutes until the potatoes are tender.

2. Drain the potatoes and push them through a ricer.

3. While they are still warm, mix in the butter, salt, pepper and chopped herbs.

4. To make the sauce, place all ingredients into a small saucepan and cook for 2-3 minutes.

5. To cook the pork chops, preheat a griddle pan.

6. Brush the pork chops with oil and season with salt and pepper.

7. Griddle for 4-5 minutes on both sides, then add the honey to glaze.

8. Serve immediately with the herb mash and mustard sauce.

Italian Breaded Pork Chops

4 servings

PREP TIME 25 Min

COOK TIME 35 Min

READY IN 1 Hr

INGREDIENTS:

3 eggs, lightly beaten

3 tablespoons milk

1 1/2 cups Italian seasoned bread crumbs

1/2 cup grated Parmesan cheese

2 tablespoons dried parsley

2 tablespoons olive oil

4 cloves garlic, peeled and chopped

4 pork chops

DIRECTIONS:

Preheat oven to 325 degrees F (165 degrees C).

In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.

Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.

Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.

Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F (70 degrees

Pork Chop Potato Stew

Total Time: 1 hr

Makes: 8 servings, 1 1/2 cups each

Ingredients:

8 boneless pork chops

Small amount of vegetable oil

4 medium potatoes, sliced

2 onions, sliced

1 can Campbell’s Cream of Mushroom Soup

1 can milk

Pepper

Preparation:

Brown pork chops in a large pot with the vegetable oil. Remove and let drain.

Layer pork chops, potatoes, and onions until all are used. Place soup on top, and add milk.

Turn on medium heat and cover. Cook until potatoes are tender usually about 30 minutes.

Add no salt, sprinkle with pepper and serve.

Notes:

This recipe can also be made with chicken breasts. If someone does not like mushroom soup it can be made with cream of celery or cream of chicken if using chicken breasts.

This is something my mom made when I was growing up.

Season you pork chops with salt and pepper ( I add some lemon pepper but that is just me) Brown on both side in oil(this does but have to be cooked all the way because it will bake in oven)

In a greased cake pan place about 2 cups of uncooked rice and 2 med red apple sliced

then and 1 to 2 cups of water (I like to use apple juice) then bake at 350 until pork is done and rice is cooked

Hope you like it

I love chicken, veal or pork schnitzel. I like using the bottom of a heavy (cast iron is best) frying pan to pound the meat very, very

thin. Also, after breading I put the meat in the fridge for a while and the coating will not stick to the pan.

Pork Schnitzel Recipe courtesy Family Circle Magazine

Show: Good Food Fast with Family Circle

Episode: Bang For Your Buck

6 boneless top pork loin chops (1/2 inch thick, 1 1/2 pounds), trimmed

1/2 teaspoon salt

1/3 cup all-purpose flour

1/4 cup dried bread crumbs

1 egg

1/4 cup milk

3 tablespoons oil

Place chops between 2 sheets of waxed paper. With meat mallet or rolling pin, pound to 1/8-inch thick. Sprinkle both sides with salt.

Measure flour and bread crumbs onto separate sheets of waxed paper. Whisk together egg and milk in bowl. Lightly coat cutlets in flour, shaking off excess; dip in egg mixture, then into bread crumbs, pressing crumbs to coat.

Heat oil in large nonstick skillet over medium-high heat. Working in batches, add cutlets to skillet; cook, turning once, until golden brown, about 3 minutes per side. Remove cutlets to warm platter. Serve immediately.

how about his, easy and delicious

Pork Chops With Pineapple And Sweet Potatoes

8 pork chops

6 slices pineapple, fresh or canned, cut in small pieces

5 sweet potatoes, peeled, sliced

2 tablespoons butter

Seasonings to taste

Instructions

Baked Recipe, Put all ingredients in a baking- pan.

Bake in moderate oven for about 20 minutes.

Then serve.

This is my favorite, but it's an American recipe that calls for Shake & Bake which is a coating mix for meat. You could probably just dredge them in flour, brown in a pan with butter and proceed from there. All measurements are American.

PORK AND APPLE CASSEROLE

1/3 c. sugar

2 tbsp. flour

1/4 tsp. cinnamon

1/2 tsp. nutmeg

4 c. sliced tart apples

8 lean pork chops, fat removed (boneless works best)

1 envelope Shake & Bake for pork

Combine sugar, flour, cinnamon, and nutmeg. Mix with apples. Spoon into well-greased 9x13 inch baking dish. Coat pork with mix as directed on package. Arrange pork in single layer over apples. Bake uncovered at 425 degrees for 50 minutes. Serves 8.

one of my favorites (preheat oven to 350)

Season the chops with what you like (I use garlic, onion powder, fresh grated pepper and sea salt) brown evenly on both sides. While the meat is browning peel and slice 5 potatoes and one onion. (slice potatoes about 1/4", onion a bit less)

Place the chops in the bottom of a pam sprayed cassarole dish. On top of the meat, layer the onion and potato slices until used up . Pour cream of celery soup on top (may need two cans-judge for yourself) cover with foil and bake for 45 minutes or until the potatos are tender. Uncover for the last 10 minutes or so. This is a really good dish. Serve with green salad and corn muffins.

MMmm. Yum. I like to slowly roast them in tin foil (low temp 130 or so) for about an hour. You can put anything you like inside the foil with them. Experiment. I like a few mushrooms and some brandy. Tryy some robust herbs like thymeand rosemary. Garlic does nice things. Best to brown the chops first. When you unwrap the foil there's lots of lovely juice and the chop is all stick and falls right of the bone. Have two if you're piggy like me.

Pork Chops With Apple Stuffing

INGREDIENTS:

6 pork chops, at least 1-inch thick

2 to 4 slices bacon, diced

1/4 cup chopped celery

1/4 cup chopped onion

3 apples, peeled, cored, and diced

1/4 cup sugar

1/2 cup bread crumbs or cracker crumbs

salt and pepper, to taste

2 teaspoons chopped parsley

PREPARATION:

Cut a pocket in each of the chops for stuffing. Fry diced bacon until crisp, then add celery and onion; cook until tender. Add diced apples, sprinkle with sugar, then cover and cook slowly until tender and glazed.

Add bread crumbs; season with salt, pepper and parsley. Stuff mixture into the pockets in chops. Season chops with salt and pepper and brown on both sides in a hot skillet. Reduce heat, add a few tablespoons of water; cover and let cook slowly until done, or about 45 to 60 minutes.

Serves 6.

Pork Chop Sweet Potato Casserole

INGREDIENTS:

6 pork chops, at least 3/4-inch thick

salt and pepper

1 tablespoon shortening

3 to 4 sweet potatoes, peeled and sliced

1/2 cup brown sugar

1 to 2 cups milk

PREPARATION:

Season chops with salt and pepper. Heat shortening in a heavy skillet; brown chops on both sides. Slice sweet potatoes about 1/4-inch thick. Place sliced sweet potatoes in a well-greased casserole. Dust with salt, pepper and a little of the brown sugar.

Continue the layers until the casserole is about 2/3 full (or potatoes are gone). Heat the milk and pour it over the potatoes. Milk should cover the sweet potatoes. Place browned chops over the sweet potatoes. Cover and bake in a 350 degree F. oven for one hour, then remove the cover and cook until chops are tender and browned on top.

Serves 6.