Pork Chops Deluxe Recipes

Steps:

• 1. In a large skillet heat the oil over medium heat. Salt and pepper the pork chops and brown them for about 2 minutes on each side.
• 2. Transfer the pork chops to the crock pot. Add the garlic to the drippings in the skillet and stir constantly over medium heat until garlic is aromatic and golden, but not burned. Stir in the soy sauce, broth, brown sugar, and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops in crock pot.
• 3. Cover the crock pot and cook on LOW for 7 to 8 hours until the pork chops are tender. Remove the chops to a plate.
• 4. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch mixture into the sauce in the slow cooker. Return the chops to the slow cooker.
• 5. Turn the slow cooker's heat to HIGH and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you would like extra-thick sauce, after you've removed the chops, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch mixture and bring the sauce to a boil. Boil for 1 to 2 minutes until the sauce is thick. Add the pork chops and heat through.

Steps:

• 1. Coat skillet with cooking spray; brown pork chops on both sides. Remove and set aside. Add water, scraping bottom of the skillet to loosen any browned bits.
• 2. Drain tomatoes, reserving juice; set tomatoes aside. Stir in the juice, soup, onion, mustard, mushrooms and salt if desired to skillet.
• 3. Return chops to skillet. Cover and simmer for 30 minutes or until a meat thermometer reads 160°. Stir in tomatoes; heat through. Combine rice and parsley. Serve the pork chops and sauce with rice.

Steps:

• Heat the oil in a large skillet over medium heat, and brown the pork chops on both sides. Season with rosemary and garlic powder. In a bowl, mix the water, vinegar, sugar, and bay leaf. Pour over the pork chops. Reduce heat to low, cover, and cook 10 minutes.
• Pour the tomato juice into the skillet, and mix in the hot pepper sauce. Season pork chops with salt and pepper. Cover, and continue cooking pork 35 minutes, to an internal temperature of 145 degrees F (63 degrees C).
• Remove the bay leaf from the skillet. Stir the green beans and mushrooms into the tomato juice mixture, and cook until heated through. Top pork chops with green beans and mushrooms, and cover with the tomato juice mixture to serve.