Moms Sunday Pork Chops Recipes

Steps:

• Combine brown sugar and garlic powder; rub over both sides of pork chops. In a large skillet, brown chops in oil over medium heat. Remove from the pan. , In the same skillet, combine the Mexicorn, broth, stuffing mix and butter; top with pork chops. Cover and cook for 10-12 minutes or until a thermometer reads 160°.

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 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:

• Rinse the pork chops and pat dry with paper towels. Sprinkle salt and pepper over chops, then dredge in flour to lightly coat. Reserve the remaining flour.
• In large, deep skillet, heat oil over medium heat. Add two of the pork chops and cook, turning once until well browned, about 5 minutes per side. Transfer the chops to a plate. Repeat with remaining chops.
• Add onions and garlic to the fat in the pan and cook, stirring, for 1 minute. Reduce the heat to low and add reserved flour. Cook, stirring, until it begins to brown, about 8 minutes.
• In a small bowl combine the stock, water, Worcestershire, vinegar, mustard, molasses and allspice. Add to pan and stir until well incorporated. Bring to a boil, then reduce the heat to maintain a simmer. Return the pork chops and their accumulated juices to the pan.
• Cover and simmer until the chops are very tender, about 45 minutes, turning the chops halfway through cooking. Serve hot.