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PORK CHOPS WITH POTATOES AND ONIONS

Steps:

• Heat oil in a large skillet over medium heat.
• Coat the pork chops with flour, and place in the skillet.
• Brown about 4 minutes on each side.
• In a small bowl, mix the Parmesan cheese, salt, and pepper.
• Sprinkle 1/2 the Parmesan cheese mixture over the pork chops.
• Layer chops with the potatoes.
• Sprinkle with remaining Parmesan cheese mixture.
• Top with onion slices.
• In a small bowl, dissolve the beef bouillon cubes in hot water.
• Stir in the lemon juice.
• Pour over the layered pork chops.
• Cover skillet, and reduce heat.
• Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 160°F (70°C).

PAN-FRIED PORK CHOPS WITH ONIONS

Steps:

• Sprinkle pork chops with creole seasoning.
• Dredge pork chops in flour, shaking off excess.
• Cook pork chops in hot vegetable oil in a large skillet over med-high heat 1-2 minutes on each side or until golden brown.
• Remove from skillet and keep warm.
• Add in onions and water, stirring to loosen particles from the bottom of the skillet; saute 10 minutes or until golden brown.
• Return pork chops to skillet; lower heat to low; cover and simmer 5 minutes.

PORK CHOPS WITH ONIONS

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.

POTATOES AND ONIONS

Steps:

• Heat a 10-inch heavy skillet over medium high heat.
• Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan. When the butter foams, add potatoes and onions to the skillet.
• Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted.

PANKO FRIED PORK CHOPS WITH TEXAS TOAST

Steps:

• Pour the oil to a depth of 1 inch in a large cast-iron skillet with high sides. Heat the oil to 350 degrees F.
• Meanwhile, sprinkle the pork chops with salt and pepper and set aside. Set up the dredging station: Place the flour in a shallow dish. Whisk together the eggs, buttermilk and mustard in a separate shallow dish. Combine the panko and House Seasoning in a third shallow dish.
• Dredge one pork chop in the flour. Dip in the eggs, then in the panko. Place on a wire rack and repeat the process with the remaining pork chops. Fry the pork chops, in batches, until golden brown and a meat thermometer inserted in the thickest portion registers 145 degrees F, 3 to 4 minutes. Serve hot with the Texas toast.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

ONE-DISH PORK CHOPS, POTATOES AND ONIONS

Steps:

• Heat oil in a large skillet over medium heat. Sprinkle chops with the seasoning salt, coat with flour, and place in the skillet. Brown about 4 minutes on each side.
• In a small bowl, mix the Parmesan cheese and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
• In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
• Cover skillet, and reduce heat. Simmer 40 minutes to an hour, until vegetables are tender and pork chops have reached an internal temperature of 160 degrees F (70 degrees C).

POLYNESIAN PORK CHOPS

Steps:

• Season the pork with the garlic powder.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
• Add the onion, soup, water, pineapple with juice, soy sauce and honey to the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the pork is cooked through. Serve the pork and sauce with the rice and sprinkle with the green onion.
• Serving Suggestion: Serve with steamed sugar snap peas. For dessert serve fresh strawberries.
• Cost per recipe: $8.41

PORK CHOPS WITH POTATOES

Steps:

• Heat the oven to 325 degrees F/160 degrees C.
• Cut slivers in the pork chops and slide in slices of garlic. Heat the pork fat or butter in a pan on high heat. Sprinkle the chops with salt and pepper and brown them, about 3 minutes per side.
• Arrange half the potatoes and onions in a casserole. Sprinkle with salt and pepper and lay the chops on top. Scatter over the bacon and juniper berries. Cover with the remaining potatoes and onions. Sprinkle with salt and pepper again. Pour over the wine. Cut a piece of parchment to fit over the potatoes and pork chops and lay it in on top. Bake the dish for about 1 hour 30 minutes, pouring in the stock halfway through baking. Sprinkle with parsley to serve.

ONE DISH PORK CHOP DINNER

Steps:

• In a large resealable plastic bag, place 1/4 cup flour, salt and pepper; add pork chops. Seal bag; toss to coat. In a Dutch oven over medium-high heat, brown chops in butter on both sides. Remove pork chops; set aside and keep warm., Stir remaining flour into pan drippings until blended. Gradually whisk in apple juice. Bring to a boil. Cook and stir for 2 minutes or until thickened. , Return chops to pan; add the potatoes, onions and carrots. Cover and bake at 350° for 30 minutes., Top with cabbage; cover and bake for 50-60 minutes longer or until a thermometer reads 160° and vegetables are tender, basting occasionally with juices.

ONION-AND-PEPPER PORK CHOPS

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.

SCALLOPED POTATOES AND PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sliced potatoes and sliced onion in a greased 9x13 inch baking dish; mix gently. Cover the potatoes and onions with cheese. Fill dish with milk halfway. Place butter in several places on top of the cheese. Place the pork chops on top. Salt and pepper to taste. Bake 60 minutes or until potatoes are tender. Turn pork chops over halfway through cooking.

ONE-POT PORK CHOP DINNER

Steps:

• Melt butter in a skillet over medium heat. Add pork chops and cook until browned, 3 to 5 minutes per side. Add potatoes, carrots, and onion. Combine soup and water; pour over pork and vegetables. Cover and simmer until vegetables are tender, 15 to 20 minutes.

ONION SOUP PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brown pork chops in a medium skillet over medium heat. In a medium bowl combine the soup mix and rice. Mix together and spread in the bottom of a 9x13 inch baking dish. Lay browned chops on top of rice. Pour water over all, gently. Cover dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until internal temperature of the pork has reached 145 degrees F (63 degrees C).

STOVETOP PORK CHOPS AND POTATOES

Steps:

• Coat a large skillet or frying pan with non-stick cooking spray and brown chops over medium-high heat.
• Turn chops and add onions. Layer sliced potatoes on to of chops and sprinkle with salt and pepper.
• Combine soup, water and milk. Pour soup mixture into skillet. Add more water or milk if necessary to cover the potatoes.
• Cover pan and cook until potatoes are tender, about 45 minutes.

CROCK POT ONIONY PORK CHOPS WITH CREAMY MUSTARD SAUCE

Steps:

• In a skillet, heat oil over medium-high heat and brown pork chops on both sides; place in bottom of slow cooker when browned.
• In same skillet, reduce heat to medium and saute onions until softened; add garlic, dry mustard, salt and pepper, and cayenne and cook, stirring, for 1 minute.
• Add flour and cook, stirring, for 1 minute.
• Add vinegar and wine and cook until thickened.
• Pour this mixture over pork chops, put lid on crock pot and cook on Low for 4 to 5 hours or on High for 2 to 2-1/2 hours (I did Low for 4-1/2 hours), or just until pork is tender.
• Remove pork chops from slow cooker and place on a warmed platter.
• Stir Dijon mustard and whipping cream into juices in slow cooker; when well combined, turn slow cooker off and pour sauce over chops on platter and serve immediately.

LIPTON ONION PORK CHOPS

Steps:

• Set oven to 350 degrees.
• Grease a shallow baking pan.
• Mix the crushed crackers with the dry soup mix.
• Coat each pork chop in egg.
• Roll in cracker/soup mix crumbs.
• Place on baking sheet; drizzle with melted butter.
• Bake 45-50 minutes, turning over at halfway point.

SKILLET PORK CHOPS WITH POTATOES AND ONION

Steps:

• Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
• In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
• In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
• Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

PORK CHOPS SMOTHERED IN ONION GRAVY

Steps:

• Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
• Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
• Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
• Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).