Cheesy Chops Recipes

Steps:

• Heat oven to 230C/fan 210C/gas 8. In a large bowl toss the potatoes, onion, liquid and oil together. Season if you like. Tip the onion and potatoes into a large sauté pan and bake for 20-30 mins until the potatoes start to brown. Lay the chops on the potatoes and cook for 10 mins more.
• While the potatoes are cooking, mix the cheese, mustard and milk together. When the chops have had 10 mins, spread the cheese mixture over them and switch the oven over to grill. Place the pan under the grill and cook for about 5 mins until the cheese is bubbling and the potatoes are golden and crispy. Serve straight from the pan.

Steps:

• Hammer the meat on both sides with a meat mallet until the meat is really thin about 3 - 4 mm. The meat will became 1 1/2 to 2 times larger than the original size. Marinade the meat with the soy sauce for 10 minutes.Place cheese on one side of the meat. Try to keep the cheese away from the sides so it does not leak out the sides when frying.Fold the meat (you can use toothpicks to hold sides together if your not comfortable with just folding the meat over, just remember to take them out before serving). Dust with flour.Dip in beaten egg.Coat well with breadcrumbs.Deep fry till it turn golden brown. Serve.

Steps:

• Using an electric frying pan, brown pork chops in olive oil.
• Remove from pan.
• Lower heat and add can of cheese soup, then fill can with milk and add.
• Stir with whisk until smooth.
• Add pork chops, potatoes and onion.
• Bring temperature up to simmer.
• Simmer covered for 30 minutes, stirring occasionally.
• Serve in a casserole dish.
• (Very rich & delicious!).

Steps:

• Trim excess fat from chops.
• In a small bowl, mix Italian seasoning, garlic powder, salt and pepper.
• Sprinkle half of the herb mixture onto chops and rub inches
• In a large skillet over med-high heat, brown both sides of the chops in hot oil; set aside.
• Reduce heat to low.
• Pour off excess drippings from skillet.
• Add soups and water, stirring to loosen browned bits on bottom of skillet; set aside.
• Meanwhile peel potatoes.
• Slice into a large bowl.
• Add onion and remaining herb mixture, tossing to coat well.
• Spread on bottom of crock pot.
• Cover with pork chops.
• Evenly pour soup mixture over potatoes.
• Cook on low 8 - 9 hours.

Steps:

• To make the dip, heat the flour, mustard powder and milk in a small saucepan and gently cook, whisking constantly, until smooth. Carry on bubbling and stirring until thickened. Turn off the heat, stir in the cheese until melted, then season to taste. Scrape into a microwave-proof bowl and put some cling film directly on the surface.
• Heat oven to 220C/200C fan/gas 7. Spread the fries on 1-2 big baking trays and cook for 10 mins, then scatter over the Parmesan and garlic salt - use tongs to toss and coat all the chips in the cheese, then carry on baking for 10 mins more until golden and crisp - if the chips aren't crispy enough, increase oven to 240C/220C fan/gas 9 for a few mins.
• Gently reheat the dip in the microwave until warm, stir in the chives and serve with the hot chips.

Steps:

• Heat grill to high, then place the chops on a grill pan, rub with oil and season. Grill for about 6 mins on each side, until golden.
• Spread a little mustard over one side of each chop, then top with 1 tbsp onions. Mix the cheese and thyme, sprinkle over the chops, then grill until golden and bubbly.