Onion Baked Pork Chops Recipes

Steps:

• In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.

Steps:

• Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
• In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
• Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.

Steps:

• Dust the pork chops on both sides with the flour; season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until golden brown, 4 minutes. Flip; cook until lightly golden on the other side, 2 more minutes. Remove to a plate.
• Reduce the heat to medium high; heat the remaining 1 tablespoon olive oil in the skillet. Add the bell peppers, onion, chopped garlic, pepperoncini, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 10 minutes. Stir in the pepperoncini brine and chicken broth. Return the pork to the skillet. Reduce the heat to medium low; cook, flipping the pork halfway through, until cooked through and the liquid is reduced, 5 minutes.
• Meanwhile, preheat the broiler. Combine the butter, grated garlic and 1/4 teaspoon salt; spread on the bread. Transfer to a baking sheet and broil until toasted, 1 minute. Slice the bread and sprinkle with the parsley. Serve with the pork chops and vegetables.

Steps:

• 1. Season Pork Chops with Garlic powder, salt, Mrs Dash onion and herb seasoning mix on both sides, be sure to rub in. Heat Olive oil in a skillet. Sear Pork chops in oil for 3 minutes on one side, flip and sear on other side for one minute longer. When golden brown transfer pork chops to a baking dish. Reserve oil and brown bits in pan to make the gravy later.
• 2. Preheat the oven to 300 degrees. Cover pork chops with water, cover the baking dish with foil and cook for 2 hours. Remove from oven when done, place pork chops on a hot plate and keep warm. Reserve drippings in the pan, should be about two cups of drippings. If less thats okay, you can use a little beef or pork broth.
• 3. To make the gravy. Cut up the onions, slice in half and peel, then cut into slices. Heat up your pan with the oil and pork brown bits, add a bit more oil if needed. Cook onions till they are lightly brown and translucent. Add 2 tablespoons of flour and stir for 2 minutes until browned. Turn down heat to medium, and whisk in pork drippings, keep whisking until thickened up. If you would like more of a beefy flavor you can add a bit of beef or pork broth (add however much you desire, but careful not to water it down too much) Stir again and let boil. Season with salt and pepper, if you want you can add more mrs dash onion and herb to the gravy. Cook the gravy until heated through and thick. Spoon ontop of pork chops. Great served with baked beans and veggies. Also great with mashed potatoes. Enjoy!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan with oil.
• Scatter onions evenly into the baking pan. Place pork chops on top of onions in the pan.
• Combine maple syrup, mustard, garlic, red pepper, chili powder, and salt together in a small bowl. Pour mixture evenly over pork chops. Cover baking dish with aluminum foil.
• Bake in the preheated oven until chops are no longer pink in the center and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 1 to 1 1/2 hours.

Steps:

• Preheat oven to 400.
• In small bowl, combine soup mix and bread crumbs.
• Dip chops in egg, then bread crumb mixture until evenly coated.
• Arrange in lightly greased 13 x 9 pan.
• Bake uncovered 20 minutes or until done, turning once.

Steps:

• Preheat oven to 350 degrees. Heat the vegetable oil in a large, ovenproof skillet over medium-high heat. Add the pork chops and sear until golden brown, about 1 1/2 minutes per side. Place the pork chops on a plate and set aside.
• Add the onion to the skillet and cook, stirring often, for 2 minutes. Add the sherry and the cider and cook, stirring contantly, scraping up any browned bits stuck to the bottom of the pan. Add the apples, 1/2 teaspoon salt and pepper to taste. Lower the heat and cook for 5 minutes.
• Push the pork chops down into the apple mixture and pour any juices accumulated on the plate over them. Cover with foil and bake until the pork chops are tender and cooked through, about 15 minutes. Uncover and season with additional salt and pepper to taste. Divide among 4 plates and serve.