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MomsMenu 02-06-2002 04:56 PM

Pork Chops
Pork Chops
by Cindy Sanchez

We have all heard it - "Pork, The Other White Meat". Can pork really be considered a "white meat"? The truth is in its makeup. Pork is naturally lean and nutritious. The pork tenderloin is the leanest cut of pork, and, it contains fewer calories than boneless, skinless chicken breasts.

All around the world, people eat pork more than any other, what are you having for dinner?

Baked Pork Chops

1 tablespoon oil
1/2 cup chopped celery
2 tablespoons lemon juice
1 small can tomato sauce
2 teaspoons salt
1/3 teaspoon pepper
5 or 6 pork chops

In hot oil, fry pork chops lightly on each side. Preheat
oven to 350 degrees. In bowl, mix all ingredients except
oil. Put pork chops in large baking pan. Pour mixed
ingredients over pork chops and bake for 1 hour.


Baked Pork Chops with Mushrooms

1 1/4 pounds lean Pork Tenderloin - 6 chops
1 teaspoon vegetable oil
2 cups fresh mushrooms, sliced
1 cup chicken broth
5 teaspoons cornstarch
1/4 teaspoon dried tarragon, crushed
2 ounces processed Swiss cheese
3 cups cooked rice

In a large, pre-heated skillet, sear both sides of pork chops
quickly to seal in juices. Grease bottom of a 9 x 9 inch
baking dish with the vegetable oil and place pork chops in
bottom of pan. Cover pork chops with sliced mushrooms
and set aside.

In a 2-cup microwave-safe measuring cup, combine chicken broth,
cornstarch and tarragon. Microwave broth mixture on HIGH (100%
power) for 3-4 minutes, stirring twice until thickened and bubbly.
Stir in cheese until melted. Pour broth mixture over mushrooms
and pork chops. Cover loosely with foil and bake for 20 - 25
minutes at 350 degrees F, or until pork is cooked through.

Serve hot on a bed of cooked rice.


Hungarian Pork Chops

2 boneless loin chops, 1/2" thick, trimmed of fat
1/2 teaspoon paprika
1/4 teaspoon caraway seed
1/2 teaspoon dill weed
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 onion, sliced
1/2 cup water
1/2 cup mushrooms, sliced
1/2 tablespoon cornstarch

Lightly spray skillet with vegetable spray. Place over
medium heat. Mix spices together & sprinkle over chops.
Add chops & onion to skillet; brown evenly. Add water
to skillet. Reduce heat, cover tightly & simmer 1 hour or
until tender. Add more water if necessary.

Remove chops & keep warm. Mix cornstarch & water together.
Whisk into water & drippings in skillet; keep stirring till
thickened. Heat for 5 min. Pour sauce over chops.


Italian Pork Chops

8 pork chops, 1/2" thick
1- 8 oz. can tomato sauce
1/4 cup dry red wine
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano, crumbled
1 green pepper, cut in strips
1- 3 oz. can sliced mushrooms, drained
1- 6 oz. pkg. low-moisture part-skim mozzarella
cheese slices, cut in half

Brown each pork chop on both sides in large skillet; drain.
Combine tomato sauce, wine, garlic, & seasonings; pour
over meat. Add green pepper & mushrooms. Cover &
simmer 30 minutes. Top each chop with cheese slice;
cover until melted.

Serves 8.


Lemon Pork Chops

4 pork loin or rib chops, about 3/4 inch thick each
4 thin onion slices
4 thin lemon slices
4 tablespoons packed brown sugar
4 tablespoons ketchup

Heat oven to 350. Sprinkle both sides of chops with salt.
Place pork in ungreased shallow baking pan. Top each
with onion slice, lemon slice, 1 tbsp. brown sugar and 1
tbsp. ketchup. Cover and bake 30 minutes. Uncover
and bake about 30 minutes longer, spooning sauce
onto chops occasionally, until done to your liking.


Mexican Pork Chops

2 tablespoons cooking oil
1/2 cup chopped onion
1/2 cup chopped green (and/ or red) pepper
4 pork chops
2 cups chunky salsa
1-15 oz can black beans, drained
1-15 oz can whole corn, drained

Sauté onions and peppers in oil in large skillet over high heat.
Remove vegetables from pan and set aside. Brown pork
chops on both sides in oil in pan. Add salsa, reduce heat to
medium and cover. Cook, turning chops and stirring salsa
occasionally until chops are done. Add beans, corn and
onion and peppers and cook until all the vegetables are
heated through. If desired serve over top of cooked white
rice. Serves 4.


Pocono Pork Chops

3/4 cup fresh bread crumbs
1/4 cup raisins
1/2 cup chopped golden apples
1 tablespoon sugar
1 tablespoon onion, chopped
2 tablespoons butter
3 tablespoons hot water
4 1-in.-thick loin pork chops
Pepper to taste

Combine bread crumbs, raisins, apples, 1/2 tsp. salt,
and sugar. Sauté onion in butter until tender; add apple
mixture and hot water. Sprinkle pork chops with salt and
pepper. Cut 1 1/2-inch wide pockets in pork chops. Stuff
pockets with apple mixture. Brown pork chops on both
sides in skillet. Place in shallow baking dish. Add 1/2 c.
water to drippings in skillet, scraping up brown bits. Pour
over pork chops. Cover. Bake at 350 degrees for 45
minutes; uncover and bake 15 minutes longer.


Parmesan Breaded Pork Chops

4 pork chops, 3/4" thick
1 egg, beaten
1 teaspoon salt
1/4 teaspoon. pepper
1/3 cup grated Parmesan cheese
1/3 cup dry breadcrumbs
2 tablespoons vegetable oil

Heat oven to 350F. Dip pork chops in combined egg
& seasonings & then in combined cheese & bread-crumbs.
Heat oil in skillet; brown each chop on both sides.
Bake at 350F, 35 minutes, turning chops occasionally.

Serves 4.

For a printable version of this article:

Amanda 02-06-2002 06:51 PM

AWESOME recipes, thank you Cindy!! :daisy:

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