Center Cut Pork Chop Ideas?

slice a pocket in the chop using a sharp knife.(note:please make sure all your knives are sharp. dull knives cause more injuries) stuff with prepared stove top stuffing, or a stuffing recipe you know you both like. a trick- prepare the stove top with apple juice instead of water. water has no flavor. add a chopped apple to the mix. apples and pork go beautifully together, and you and your daughter can go apple picking during the day(capital district n.y., right?), and turn the days harvest into dinner together. bake the chops in a shallow dish, using some sliced apples on the bottom as a base. add a little juice or cider to bottom of pan. cover loosely with foil. cooking time depends on the chops. if you have an instant read thermometer,(no? get one. indispensible) poke into the middle of the stuffing. 150 degrees will be perfect. the pork will be around 155-160. serve with green veggie or a nice crisp salad. enjoy!!!

Considering pork can take a while to cook, the onions would burn (Is why I realize you added the water). Make sure the pork is defrosted. Cook at a low heat with a lid, this will prevent burning. One option to cook faster and to get more flavor would be to cut up the pork into strips and cook with the onions (making sure you already somewhat precooked them) (If they start to burn take them out and cook the pork then re add them) You can tell when onions are done when they are soft and transparent. It also can help carmalize them if you add a little sugar or salt. You also have the option of cooking the pork w/ rosemary or even breaded in the actual oven or on the BBQ. And you can always top it with some carmalised onions or eat them as a side dish.

hi

snitzel, is flattened breaded pork chops, cooked and sprinkled with lemon

or gravy on topPork chops are stuffed with a mixture of apples, raisins, and cheese, along with bread crumbs and spices.

INGREDIENTS:

6 pork chops, at least 1 1/4 inches thick

1 1/2 cups bread cubes, toasted

1/2 cup chopped apple

1/2 cup shredded sharp Cheddar cheese

2 tablespoons raisins

2 tablespoons butter

2 tablespoons orange juice or apple juice

1/4 teaspoon salt

1/4 teaspoon cinnamon

PREPARATION:

Cut a pocket into each pork chop. Salt and pepper inside of pockets of pork chops. Toss together the bread cubes, chopped apple, shredded cheese, and raisins. In a cup, combine melted butter, juice, salt, and cinnamon

4 center cut pork chops, about 3/4 inch thick

2 tablespoons vegetable oil

8 ounces sliced mushrooms

1 cup beef broth

1 can (4 ounces) sliced mushrooms

2 teaspoons prepared mustard

2 tablespoons chopped parsley

1 teaspoon paprika

salt and pepper, to taste

1 onion, sliced into rings

1 cup sour cream

PREPARATION:

Brown pork chops in oil in skillet; add mushrooms the last 3 to 4 minutes. Mix broth, mustard, parsley, paprika, and salt and pepper; place onion rings on pork chops then pour broth mixture over all. Simmer for 1 1/4 hours, until chops are tender.

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baked Pork Chop Recipe

add the sour cream and cook for another 10 minutes, until hot. Serve with hot cooked noodles or rice.

COTES De PORC NORMANDE

(Normandy pork chops, a French recipe)

4 pork chops

salt and pepper to taste

vegetable oil, as needed

2 Granny Smith apples, peeled, cored and cut into slices

2 tablespoons butter

2 oz. apple brandy

1 cup heavy cream

Season the pork chops with salt and pepper and sauté in the oil until completely browned on each side. Remove the chops from the pan and set aside. Add the butter to the pan and sauté the apples until browned. Remove the apples and set aside. Deglaze the pan with the brandy and reduce by at least two thirds. Pour in the heavy cream and bring to a simmer. Season with salt and pepper. Return the chops to the pan and coat with the cream. Place the apple slices on top of the chops and simmer for a few minutes or until the chops are fully cooked.

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take some bread crumbs put garlic, salt, pepper, and onion powder and mix it together, next break two eggs in a small bowl and stir, dip porkchops into egg and then into the breadcrumb mixture, for the pan put about 3 tablespoon full os werchesterchier sauce and about 1 cup of water with about 2 table spoons of butter and heat pan to boil put the pork chops in the pan and cover. cook on each side for about 7-10 mintues when meat is just about done uncover and let the sauce in pan thicken onto the chops when done let sit for 3 -5 minutes and serve

Viennese chops

make a pocket with a very sharp knife making sure you do not cut all the way through, put a slice (1/8 inch thick) of cheese such as Jarlsberg and a slice of ham inside each chop. Whisk an egg with a little milk and salt and dip chops in the mixture, thouroughly bread the chops in Italian style bread crumbs, fry turning only once. Serve with mashed potatos and green peas... comfort food your daughter will like it...

Try sprinkling your chops with a little bit of "Lynches Butt Rub" Yes that's the name. The larger bottle of it is called "Butt Shaker". It gives all meat a great flavor. Bake your chops covered with foil. It is great on ribs on the grill ,just rub it on and start grilling.

The way I LOVE to fix my pork chops is to take Tone's Canadian Steak seasoning and sprinkle that on top and then grill it in the oven or on an outside grill.

It's wonderful.\

Sandy :O)

Roll them in Italian seasoned bread crumbs and bake them. Serve with spaghetti. My daughter loves it.