Chop And Chick Recipes

Steps:

• Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
• Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
• Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.
• Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.

Steps:

• Preheat oven to 350.
• Place chops in lightly greased 9x13 baking dish. Season with salt, pepper, and garlic powder.
• Mix stuffing with 1 cup water, melted butter and can of corn.
• Spread stuffing mixture into dish, around and covering chops.
• Mix soup with 1/2 cup water and pour over stuffing mixture, concentrated mainly over chops.
• Sprinkle shredded cheese over all.
• Bake uncovered at 350 for 45 minutes.

Steps:

• In a shallow bowl or pie tin, mix together Bisquick, paprika, garlic powder, salt, pepper, and chili powder.
• In a second shallow bowl or pie tin, mix together the eggs and milk until blended.
• In a third bowl, combine the crushed cracker crumbs, potato flakes, and all-purpose flour
• With a fork, poke the pork chops all over to tenderize the meat.
• Season each pork chop on both sides with salt and pepper.
• Gently press each pork chop into the Bisquick mixture to coat, then shake off the excess flour.
• Dip the pork chop into the egg mixture, then press each chop into the cracker mixture.
• Heat the oil in a large, deep skillet over medium heat.
• Once the oil is hot, add in the butter.
• Gently place the pork chops into the hot oil.
• Fry the pork chops until the meat is no longer pink in the center and the crust is crisp and golden brown (about 2-3 minutes on one side and then 1-3 minutes on the other side).
• Remove the pork chops from the pan and drain the excess oil on paper towels on a plate.
• Repeat the process with remaining pork chops.