MOM'S CORNY PORK CHOPS
Mom used to make this all the time, and there were hardly any leftovers. Easy to make baked dish that goes great with fresh bread and mashed potatoes.
Provided by Barb Pierce Strong
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat olive oil in a large skillet over medium heat, and stir in the garlic. Season chops with salt and black pepper. Pan fry until browned on both sides, about 5 minutes per side. Place the chops into the prepared baking dish, and scatter the onions over the chops.
- Pour water into the skillet, and bring to a boil over medium heat. Scrape up and dissolve all the juices and browned flavor bits from the skillet into the water. Pour the mixture over the pork chops. Spread creamed corn evenly over the pork chops.
- Bake the pork chops in the preheated oven until the pork is tender and no longer pink in the middle, about 45 minutes. An instant-read meat thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 438.5 calories, Carbohydrate 23.5 g, Cholesterol 77.4 mg, Fat 25.4 g, Fiber 1.7 g, Protein 31.1 g, SaturatedFat 6.7 g, Sodium 399.8 mg, Sugar 4.3 g
MOM'S OVEN PORK CHOPS
Tender baked pork chops with a creamy full of flavor gravy.....If you like lots of gravy add 2 cans of both soups
Provided by Megan Gonzalez
Categories Steaks and Chops
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350 and heat oil in skillet
- 2. In a shallow bowl beat egg and water, dip chops in egg mixture and than into the bread crumbs place in heated oil and brown. place them on a plate lined with paper towels to soak up any extra oil.
- 3. Grease or spray 13"x9" baking dish and combine soups in a bowl mix well pour some of the soup mix in the bottom of the backing pan and than add chops sprinkle with cheese, cover with remaining soup mix. cover baking pan with foil and bake for 1 - 1 1/2 hours until chops are tender
MOM'S TENDER AND JUICY PORK CHOPS
Brining the pork chops really makes a difference in this recipe. Once fried, they're tender and flavorful with a thin layer of crust. After they're fried, the pork chops simmer in a simple gravy filled with fresh onions and garlic. This is an easy to throw together dinner that requires very little work and is big in flavor. The...
Provided by Joanne Bellezza-Loughlin
Categories Steaks and Chops
Time 50m
Number Of Ingredients 17
Steps:
- 1. Place all brine ingredients in a plastic bowl that has a tight-fitting lid. Stir. Add pork chops. Cover and keep in the fridge for at least 4 hours. (I know this is an extra step but it really makes the pork chops super tender.)
- 2. Remove pork chops from brine and pat dry with a paper towel.
- 3. Dip pork chops in egg wash.
- 4. Then Italian bread crumbs to coat.
- 5. Heat oil in a large skillet. Just enough to coat the bottom. Fry pork chops in the skillet for approximately 3 minutes per side. They should be a nice golden brown.
- 6. Then set them aside.
- 7. Remove oil from skillet leaving approximately one tablespoon. Add the onions to the skillet and saute on medium heat until translucent - about 5 minutes. Add the minced garlic and cook for one more minute - stirring.
- 8. Add the chicken broth and white wine.
- 9. Add seasonings to the skillet. Simmer over low heat for about 5 minutes.
- 10. Put the pork chops back into the skillet with the chicken broth mixture. I place them around the sides of the skillet overlapping slightly to form a circle.
- 11. Cover and cook over low heat for approximately 20 minutes. Serve over rice or noodles.
PORK CHOPS AND RICE
Steps:
- Preheat the oven to 350 degrees F.
- In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.
- Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
- Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.
OVEN-BAKED PORK CHOPS
Enjoy oven-baked pork chops cooked in a honey and wholegrain mustard glaze with new potatoes for a deliciously easy dinner, just add your favourite veg
Provided by Anna Glover
Categories Dinner
Time 55m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/fan 180C/gas 6. Toss the potatoes, oil, garlic and thyme on a shallow roasting tray and mix will with your hands to coat in the oil. Season well. Roast for 25 mins until the potatoes are just turning tender when pierced with a knife.
- Whisk the honey and mustard together in a small bowl. Season the pork chops with salt and pepper, then brush with half the marinade. Nestle into the potatoes on the tray, and bake for another 10 mins before turning the chops and spooning over the remaining glaze. Continue to bake for 10 more mins until cooked through.
Nutrition Facts : Calories 805 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 31 grams sugar, Fiber 7 grams fiber, Protein 46 grams protein, Sodium 1.69 milligram of sodium
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