Continental Pork Chops Recipes

Steps:

• Heat oil and butter in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook garlic and mushrooms in oil mixture 5 to 6 minutes, stirring frequently, until mushrooms are softened.
• Stir in pork. Cook 6 to 7 minutes, stirring frequently, until pork is lightly browned.
• Stir in broth, wine, pearl onions, carrots, onion with cloves, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover and cook 25 to 30 minutes, stirring occasionally, until pork is tender and no longer pink in center.
• Remove onion with cloves; discard. Beat in whipping cream and flour with wire whisk. Cook 5 to 6 minutes, stirring constantly, until hot and slightly thickened. Sprinkle with parsley.

Steps:

• Season the pork chops with salt and pepper; coat them with flour.
• Heat the oil in a heavy frying pan.
• Add the pork chops; fry for 3 minutes on each side.
• Add the onions (for a pleasant variation, use sliced pickled onions); cook for another 5 minutes, turning the chops once.
• Pour in the beer and beef broth; cover and simmer 15 minutes.
• Remove the pork shops to a preheated platter.
• Season the sauce to taste.
• Blend the cornstarch with a small amount of cold water; stir into the sauce and cook until thick and bubbly.
• Pour over the pork chops.
• Serve with brussels sprouts and boiled potatoes.

Steps:

• Mix salt and pepper with the bread crumbs.
• Whip egg lightly, turn the pork chops in egg, then in bread crumbs.
• Heat shortening in skillet, brown pork chops lightly on both sides, and place them in a shallow dish.
• Cool off the skillet with a little water (very little) and pour drippings over chops.
• Cover and bake in moderate oven, 325° to 350°F, about 45 minutes.

Steps:

• Preheat oven to 300 degrees.
• In a large cast iron skillet or oven-proof pan, heat olive oil over medium heat and add onions. Saute onions until they are soft and translucent.
• Add the pork chops and brown on each side. Once pork chops are browned, add in potatoes, positioning them in between the pork chops so that they are in contact with the skillet (not on top of pork chops).
• Whisk in 1 tablespoon of flour into 8 oz of beef broth and then pour into the skillet. Bring to a boil.
• Cover the skillet and transfer to the oven.
• After about 2 hours reduce the heat to 250 degrees and allow to continue to slow cook for another 2.5 hours.
• Whisk remaining flour into remaining beef broth. (If you want more gravy, use more broth. If you want a slightly thicker gravy, add a little extra flour.) Pour the mixture into the skillet and raise the temperature of the oven back to 300 for the remaining 30 minutes of cooking time.
• Serve and enjoy with some hot bread and butter and a salad and you're good to go!

Steps:

• Place pork chops in a greased 5-qt. slow cooker. In a large bowl, combine the gravy, soup, ketchup, chives, pepper, soy sauce and seasoned salt; pour over pork. , Stir in potatoes; cover and cook on low for 4-5 hours. Stir in vegetables and cook 1 hour longer or until meat and potatoes are tender.