Moms Pork Chopsjust 4 Ingredients Recipes

Steps:

• 1. Preheat oven to 350 degrees. Lay pork chops in a 9 by 13 inch pan. In a small bowl mix remaining ingredients. Pour mixture over pork chops. Cover pan and bake for 1 hour 15 minutes. Uncover and bake 15 minutes more. Serve hot with potatoes.

Steps:

• 1. Pre-heat oven to 350 degrees. Cook rice, brown pork chops.
• 2. Fry bacon until crisp, crumble. Drain fat from pan, reserve cooked bacon until later.
• 3. Add green pepper, onion, rotel or tomatoes, and water or tomato juice. Let simmer for around 1/2 hour.
• 4. Add bacon and simmered mixture to rice and season to taste with above spices. Place in pan large enough to hold desired number of pork chops on top. (I used a 4 quart corning ware as I only cooked 2 large chops.)
• 5. Place browned pork chops on top of rice and bake covered for about 30 minutes. Uncover and bake another 30 minutes. You may have to add a little more tomato juice if it is too dry.

Steps:

• 1. dredge the pork chops in s&p & flour
• 2. brown on both sides
• 3. put in crockpot or dutch oven
• 4. saute sliced onions & green peppers til soft, add to crockpot/Dutch oven
• 5. Cover pork chops with the stewed tomatoes. Cover with lid.
• 6. Dutch Oven: bring to a boil, then simmer for 4+ hours, until falls off the bone
• 7. Crock Pot: cook low for 4+ hours, until falls off the bone

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

Steps:

• 1. Wash pork chops and dry on paper towels. Crush the saltines to a fine crumble with a rolling pin in a gallon ziploc bag. Beat the eggs in a bowl large enough to dip the pork chops in. Heat oil to 360 in an electric skillet or on stove top.
• 2. Dip pork chop in egg mixture until wet on both sides one at a time. Dip pork chop in the crushed saltines, coating both sides well. Put in preheated oil and cook until browned well on one side before turning. Turn and cook until other side is brown. Do not put lid on pan until you have turned them once and crack the lid so it will not sweat. Cook for approximately 7-8 minutes per side depending on thickness of chops.

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.
• Bake for 45 minutes in the preheated oven, turning once. Serve immediately.

Steps:

• In a small bowl, stir together 1/4 cup water, the preserves and the mustard. Set near the stove. Pat the pork chops dry, and season all over with salt and pepper.
• In a large (12-inch) cast-iron skillet, heat the oil over medium-high. Add the pork chops and cook, occasionally pressing down to make good contact with the skillet, until browned, 4 to 5 minutes. Reduce the heat to low, flip the chops and cook until opaque on the other side, 1 to 2 minutes. Pour in the jam-mustard mixture, turn off the heat, and let rest for 5 minutes.
• Transfer the chops to plates, then return the skillet to medium-low heat and simmer, scraping up browned bits, until the sauce has thickened slightly, 1 to 3 minutes. Taste and adjust seasonings. Every jam is different, so if it's too sweet, add more mustard, salt or black pepper; if it's too salty, add a little more jam; if it's too intense or thick, add a little more water; if it's flat, add salt. Spoon sauce over the pork chops.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add pork and cook and stir until golden in color, 6 to 8 minutes. Add green beans, pasta sauce, diced tomatoes, 1/2 cup water, Italian seasoning, garlic powder, and sugar. Mix well, cover, and simmer until pork is fully cooked and flavors have melded together, about 30 minutes.
• Meanwhile, bring remaining 2 cups water to a boil in a medium saucepan. Stir in rice and 1/4 teaspoon salt. Cover, remove from the heat, and let stand until water is fully absorbed, about 5 minutes.
• Serve meat mixture on a bed of rice and season with salt and pepper.

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).

Steps:

• 1. Heat oven to 350°. Salt and pepper porkchops lightly on both sides. Place in a baking dish in a single layer.
• 2. Top EACH CHOP with the following in order: One or two Thin onion slices , one or two Thin Lemon slices, and a Tablespoon or two of catsup. Spread catsup to cover.
• 3. Add about 3-4 Tbsp. water to the pan, Cover with Foil and bake at 350 until fork tender. Check the chops after 30 minutes and then every 15 minutes til you can stick a fork into them and they are tender.
• 4. If you like, you can remove the foil for the last 15 minutes to let the toppings brown a little. Remove from pan with spatula and serve.