Tender Pork Chops T R L Recipes

Steps:

• In a large resealable plastic bag, combine the flour, mustard, seasoned salt and garlic powder. Add pork chops, one at a time, and shake to coat. , In a large skillet, brown chops in oil on both sides. Place in a 3-qt. slow cooker. Pour soup over pork. Cover and cook on low for 6-7 hours or until meat is tender.

Steps:

• Heat oil in a large skillet over medium-high heat add chops and brown all over.
• Arrange chops in a 13" x 9" baking dish.
• Add mushrooms to drippings in the skillet and cook over medium-high heat without stirring for 3 to 4 minutes.
• Stir in garlic, salt, oregano, basil and pepper.
• Sprinkle flour over mushrooms and stir to moisten.
• Pour in wine and bring to a boil.
• Add cream and chicken broth, simmer, stirring, to thicken.
• Pour over chops.
• Cover tightly with a double layer of foil.
• Bake at 350 for 2 to 2 1/2 hours until pork chops are fork tender.

Steps:

• Preheat oven to 350°. In a large nonstick skillet, brown chops in oil in batches. Transfer to a 13x9-in. baking dish coated with cooking spray., In the same pan, saute celery and chopped onion in butter until tender. Stir in the ketchup, water, vinegar, brown sugar, lemon juice, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until slightly reduced, 15-20 minutes., Pour sauce over chops. Top with sliced onion and pepper rings. Cover and bake until a thermometer reads 145°, 20-25 minutes., Freeze option: Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce; add a little water if necessary.

Steps:

• Whisk together 1/3 cup olive oil, vinegar, garlic, thyme, parsley, and pepper flakes in a bowl. Place pork chops in a glass or ceramic baking dish and pour marinade over top. Marinate in the refrigerator for 1 hour, turning chops after 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Pour 1/4 cup chicken broth in the bottom of a shallow roasting pan.
• Remove pork chops from the marinade and shake off excess. Discard any remaining marinade.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown pork chops for 3 minutes on each side. Transfer to the prepared roasting pan and top with onion slices. Cover the pan tightly.
• Bake in the preheated oven for 30 minutes.
• While pork chops are baking, prepare sauce. Combine 1 cup chicken broth, milk, white wine, and cremini and white mushrooms in a saucepan over medium heat; cook for 4 to 5 minutes. Add flour and bring to a boil, stirring often until thickened. Lower heat and simmer sauce until pork chops are ready.
• Remove pork chops from the oven; drain and discard chicken broth. Pour mushroom sauce over pork chops, cover, and return to the oven. Bake until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Season each pork chop with salt and pepper. Set aside.
• Mix flour, garlic powder, and onion powder in a bowl; whisk eggs together in a separate bowl; place bread crumbs into a third bowl.
• Place a pork chop in the flour bowl, covering each side very lightly with flour. Move to beaten eggs, making sure to cover. Cover with bread crumbs. Repeat with remaining pork chops.
• Heat vegetable oil in a deep skillet over medium heat. Cook each pork chop in the skillet until well-browned, 3 to 4 minutes per side. Transfer to a 9x13-inch baking dish.
• Melt butter in the same skillet over medium heat. Add shallots and cook until softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and cook until they have softened and released their liquid, about 5 minutes.
• Add flour to the skillet and stir into a paste, 1 to 2 minutes. Add sherry slowly and stir until well combined; repeat with chicken broth, and then with heavy cream. Simmer until thickened, about 5 minutes. Season with salt and pepper.
• Spoon gravy over pork chops. Cover the baking dish with foil.
• Bake in the preheated oven for 40 minutes. Remove foil and bake for 10 minutes more. Let rest for 5 minutes before serving.