Pork Chop Recipes Re-Posted

[Linda]

Recipes re-posted that were accidently deleted from the board recently.

[Linda]

Apple Stuffed Pork Chops

1 med. apple, peeled, cored and diced
1 sm. onion, chopped
1/2 c. raisins
1 tsp. salt
2 c. fresh bread crumbs
1/4 tsp. pepper
1/4 tsp. sage
3 tbsp. melted butter
6 thick pork chops
3 tbsp. vegetable oil

Combine apple, onion, salt, bread crumbs, pepper, sage and butter. Add water if mixture appears too dry. Cut a deep pocket into the side of each pork chop and stuff with the apple dressing. Secure with a toothpick. In large skillet, brown the stuffed chops on each side in the oil. Place chops in shallow ovenproof casserole and arrange the remaining dressing around the chops. Bake in preheated 350 degree oven for about 1 hour. Last 5 minutes, saute lightly the raisins and add to casserole. Serves 4-6 people.

[Linda]

Marinated Chops

Pork loin chops, 1 1/2 inches thick
1 c. "Open Pit" barbecue sauce
1 pt. pineapple juice
1 1/2 tsp. Worcestershire sauce
1 1/2 tsp. garlic salt
1/4 c. brown sugar

Mix above ingredients. Marinate chops in sauce for 24 hours in the refrigerator. Baste chops with sauce while grilling for 30-40 minutes.

[Linda]

Stuffed Pork Chops

4 pork loin chops, cut 1 1/2 inch thick
1 (6 oz.) can orange juice concentrate, thawed
1/4 c. water
2 tbsp. vinegar
1 tbsp. vegetable oil
2 bay leaves
1/2 tsp. allspice
1/4 tsp. onion powder
1/2 c. prepared mincemeat
1/2 c. finely chopped apples
1/4 c. finely chopped onion

Cut lengthwise slit in the side of each pork chop, being careful not to cut through the top, bottom, or sides. Arrange chops in shallow baking dish. Combine next 7 ingredients in saucepan. Bring to a boil over high flame, stirring constantly. Reduce flame; simmer 1 minute. Pour mixture over chops and refrigerate 8 hours or overnight, turning once. Combine mincemeat, apples, and onion. Remove chops from marinade. Reserve marinade. Press 1/4 cup apple mixture into each pork chops and secure edges with toothpicks. Preheat gas grill. Cook chops with cover down on low setting 45 minutes or until done, turning once. Baste occasionally, with reserved marinade. Makes 4 servings.

[Linda]

Pork Chop and Green Bean Casserole

6 rib or loin pork chops, 3/4" thick
2 (10 oz.) pkgs. frozen cut green beans, defrosted
2 cans cream of celery soup
1 c. milk
1/4 tsp. salt

Brown chops, season with salt and pepper. Mix together beans, soups, milk and 1/4 teaspoon salt. Pour mixture into a 2 quart baking dish. Arrange pork chops on top. Cover and bake in 350 degree oven for 45 minutes or until meat is done.

[Linda]

Lima Bean Pork Chop Casserole

4 loin pork chops, cut 3/4 inch thick
3/4 tsp. salt
1 tsp. dry mustard
1 tsp. sugar
Pepper
1 tbsp. chopped onion
1/4 c. water or liquid drained from beans
1/2 c. tomato puree
1 can baby lima beans (1 lb. 4 oz.) drained

Brown chops on both sides in frying pan. Then remove chops from pan. Add 1/4 teaspoon salt, mustard, sugar, pepper, onion, water and puree to drippings and blend well. Add lima beans, stir until well coated, then put them in 4 individual (or 1 large casserole) and top with pork chops. Sprinkle chops with remaining salt and bake uncovered in a preheated oven, 350 degrees, 1 hour 10 minutes.

[Linda]

Pork Chop and Bean Bake

1 onion, chopped
1 tbsp. oil
1 can baked beans (21-22 oz.)
4-6 pork chops (or ham)
1/2 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. pepper
1 (8 oz.) can crushed pineapple
1/4 c. barbecue sauce

Saute onion in oil until browned; mix with beans in 12 x 8 inch baking dish and set aside. Season chops with garlic, salt and pepper; brown in hot skillet. Then arrange on beans. Combine pineapple and barbeque sauce and spread over chops and beans. Bake at 375 degrees for 45 minutes until bubbly and brown. Serves 4.

[Linda]

Pork and Bean Stew

6 pork chops or 1 1/2 lbs. pork steak
6 potatoes
1 lg. or 2 sm. cans pork & beans
1 onion

Brown meat in skillet in a small amount of shortening. Peel and dice potatoes (par boil in water). Sauté onion in meat fryings. Add meat, onion and beans to potatoes with water to cover. Cook with lid on. Cook on low for about 1 hour or until cooked done.

[Linda]

Barbecued Pork and Bean Bake

2 (1 lb.) cans baked beans in tomato sauce
5-6 lean rib pork chops
Salt and pepper
Mustard
1 1/2 tbsp. brown sugar
1 1/2 tbsp. catsup
Onion
Lemon

Mix ingredients (except chops and beans); spread on each chop. In 13x9x2 baking dish pour in beans. Prepare each chop and place over beans. With toothpick, attach 1 slice onion and 1/2 slice lemon to each chop. Bake at 325 degrees for 1 1/2 hours or until chops are tender.

[Linda]

Bean Chops

1 (22 oz.) can oven baked beans
1 tbsp. barbecue sauce
1/4 tsp. red pepper sauce
6 pork chops
1/2 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper
1 med. onion, sliced
1 tbsp. cooking oil
1 (8 oz.) can crushed pineapple, drained
1/4 c. corn flake crumbs

Combine beans, barbecue sauce and red pepper and sauce. Place 1/2 of this mixture in a 9 x 13 baking dish. Dust the chops with a mixture of garlic, salt, and pepper. Fry chops and onion in oil until brown. Add to top of beans in dish then cover with the remaining beans. Spoon crushed pineapple over top then sprinkle corn flake crumbs over pineapple. Bake at 375 degrees for 50 minutes.

[Linda]

Pork Chops Braised with Cider and Apples

4 3/4 inch thick pork chops
1 tbsp. oil
2 tbsp. butter
1 lg. onion, thinly sliced
1 sm. apple, cored & thinly sliced
1/2 c. apple cider
1 1/2 tbsp. vinegar
1 bay leaf

Season chops with salt and pepper. Heat oil in skillet and cook chops until brown and cooked through, about 5 minutes per side. Transfer to platter. Cover with foil to keep warm. Drain off all but 1 tablespoon drippings from skillet. Add butter and melt over medium heat. Add onion and apple to skillet and saute until tender, about 5 minutes. Mix in cider, vinegar and bay leaf. Cover skillet and cook 10 minutes. Discard bay leaf. Add any accumulated juices from pork chop platter to skillet. Increase heat to cook until sauce thickens slightly, about 3 minutes. Spoon sauce over chops and serve.

[Linda]

Cider Vinegar Pork Chops

4-6 center cut pork chops 1/2 to 1-inch thick (the thinner the better)
1 1/2 c. cider vinegar
3-4 cloves garlic, sliced thin
Salt and pepper
1/4 c. vegetable oil

Marinade pork chops in cider vinegar 4-6 hours, turning occasionally. Fry pork chops in marinade over high heat 2-4 minutes on each side. Remove pork chops; discard cider vinegar. Clean pan well. Heat oil in pan; add sliced garlic and fry until golden brown. Return chops to pan. Fry over low heat with cover. Turning chops occasionally, cook until golden brown about 45 minutes.

[Linda]

Pork Chops in Cider Cream Gravy

6 pork chops, 3/4" thick
1 lg. onion, sliced
1 1/2 c. apple cider
1/2 c. dry white wine (opt.)
1 can cream of mushroom soup

Sauté both sides of chops in hot skillet until nicely browned. Remove from pan and lightly sauté onion. Add chops, apple cider and wine. Simmer until tender. Add cream of mushroom soup, stir and bring to boil. Serve with hot cooked rice. Serves 6.

[Linda]

Pork in Pita Bread

1/2 lb. pork chops, cut into match size strips (1 1/2 to 2 inches long)
1 tsp. cornstarch
1 tbsp. water
1 1/2 tbsp. soy sauce
4 green onions
1/4 c. peanut oil
3 eggs, beaten
2 c. cabbage, shredded
1 tsp. salt
Hosin sauce (optional) from specialty store

Mix pork, cornstarch, water, and soy sauce. Cut onions into 2 pieces then into thin strips. Heat wok or skillet until very hot, pour in 1 tablespoon oil then add eggs. Cook until dry, break cooked eggs up into small pieces. Put on plate. Reheat wok and pour in remaining oil, add onions then stir-fry for 30 seconds. Add the pork and stir-fry until it changes color and separates into strips (if meat sticks, add more oil). Add cabbage and salt, stir-fry 2 more minutes. Add eggs, stir until all is heated through. In pita bread spread hosin sauce, then fill.

[Linda]

Baked Pork Chops with Bread

4 thick pork chops
Salt & pepper
1 tbsp. brown sugar
1 med. onion, chopped
1 tbsp. Worcestershire sauce
1 lb. can Boston baked beans
Margarine

Season chops with salt and pepper; brown well in pan. Place in shallow baking dish. Dot with margarine. Mix remaining ingredients and pour over chops. Bake for 1 hour at 350 degrees.

[Linda]

Orange-Glazed Pork Chops

4 (3/4 inch thick) pork chops
Salt and pepper to taste
All-purpose flour
1 tbsp. vegetable oil
1/2 c. orange juice
2 tbsp. orange marmalade
2 tbsp. brown sugar
1 tbsp. vinegar

Sprinkle pork chops lightly with salt and pepper; dredge in flour. Heat oil in a heavy skillet; brown chops on both sides. Combine remaining ingredients, mixing well; pour over pork chops. Reduce heat; cover and simmer 40 to 45 minutes. 4 servings.

[Linda]

Pork Chop and Potato Casserole

4-6 pork chops
1 can golden mushroom soup, mixed with 1/2 can water
Sliced potatoes
Sliced onions

Season chops with salt and pepper and brown well. Place chops at bottom of casserole. Top with layer of potatoes, seasoned with salt and pepper, and layer of onions. Pour soup mixture over top. Cover and bake in 350 degree oven for 1 1/2 hours. Uncover and bake additional 30 minutes or until potatoes are soft.

[Linda]

Pork Chop Casserole

6 pork chops, lightly salted
1 onion, chopped
1 bell pepper, chopped
1 egg, slightly beaten
1 can chicken noodle soup
1 pkg. Mexican cornbread mix

Slightly brown chops in a skillet sprayed with Pam. Mix all remaining ingredients and pour into a shallow baking dish. Lay pork chops on top and bake about 45 minutes at 350 degrees. (If pork chops appear to be getting too brown, I lay a piece of aluminum foil over them. This is good with chicken breasts, also.)

[Linda]

Pork Chops and Tomatoes

6 thick rib pork chops (2 1/2 lbs.)
1 tbsp. & 1 tsp. salt
1 tsp. basil
1/2 tsp. oregano
1 (#2 1/2) can Italian tomatoes
2 med. onions, thinly sliced
2 tbsp. parsley, chopped
1 tbsp. olive oil

Trim chops of all excess fat. Combine salt, basil and oregano, rub this herb-salt seasoning into the chops thoroughly. Remove as many seeds as possible from tomatoes. (Remove the whole tomatoes from the liquid, then strain the juice to clear it of seeds). Place the tomatoes and juice in shallow baking pan, (13 x 9 x 2 inches). Add layer of onions. Place the seasoned chops on top. Drip olive oil over the chops. Place pan in 350 degree oven for 1 1/2 hours. Remove fat from sauce. Serve with corn, sweet potatoes, baked noodles, baked apples and salad.

[Linda]

Pork Chop Casserole

3/4 c. uncooked rice
4 pork chops
1 can Campbell's beef broth (bouillon)
Bell pepper
Onion
Tomato

Wash rice and sprinkle in bottom of medium Pyrex baking dish. Brown pork chops in skillet and place on top of rice. On top of each pork chop, put a thin slice of tomato, onion and bell pepper. Pour can of beef broth over this. Cover and bake for 1 hour at 350 degrees.

[Linda]

Pork Chop, Onion, and Rice Casserole

6 pork chops
1 env. onion soup mix
2 tbsp. pimento, diced
2 tbsp. fat or drippings
1 c. uncooked rice
2 c. hot water
1 (4 oz.) can mushrooms, sliced

Brown chops in fat. Spread rice in rectangular baking dish (13 x 9 inch). Reserve 1 tablespoon of seasoning from soup mix. Sprinkle soup mix over rice. Drain mushrooms, reserving liquid and sprinkle mushrooms and pimento over rice. Add mushroom liquid to water and pour over rice. Arrange chops on top of rice mixture and sprinkle reserved seasoning from onion mix. Cover tightly with foil and bake in moderate oven (350 degrees) until tender (45 minutes to 1 hour), depending on thickness of chops. Remove foil and continue cooking for 10 minutes or until any excess liquid has evaporated.

[Linda]

Raspberry Vinegar Pork Chops

1 tbsp. butter or margarine
1 tbsp. olive oil or vegetable oil
3 lb. pork chops or pork tenderloin (chicken breast may be sub.)
1/2 c. raspberry vinegar, divided
3 garlic cloves, sliced thin
2 tomatoes, seeded & chopped
1 tsp. dried sage or thyme
Tarragon or basil
1 tbsp. fresh or dried parsley
Salt & pepper to taste
Fresh raspberries to garnish when available
1/2 c. chicken stock

Melt butter in skillet. Add oil. Brown the pork on each side over high heat. Pour off oil; reduce heat to medium low. Add 2 tablespoons vinegar and garlic. Cover. Simmer for 10 minutes. Remove pork to heated container, cover to keep warm. Add remaining vinegar. Stir up browned bits from bottom. Raise heat and boil until until vinegar is reduced to thick glaze. Add the tomatoes, sage, parsley and chicken stock. Boil until liquid is reduced to half. Strain sauce. Season with salt and pepper. Spoon over chops. Garnish with fresh berries and sage.

[Linda]

Pork Chops in a Pot

6 pork chops
2 cans cream of mushroom soup
2 soup cans milk
4 potatoes, quartered
1 lb. carrots, whole
1/2 c. onion, chopped

In skillet, brown chops. Remove chops. Combine soup and milk in skillet; simmer while preparing vegetables. In crock pot, place onion, carrots, potatoes and chops. Pour soup mixture over all. Cover, cook on low 4-6 hours.

[Linda]

Easy Pork Chop Casserole

1 lb. pork chops
1 c. instant rice
1 can onion soup

Place uncooked rice in bottom of a 3 quart casserole dish. Place pork chops over rice. Place 1 can of onion soup and 1 can of water over rice and pork chops. Bake covered at 350 degrees for 45-60 minutes until pork chops are tender.

[Linda]

Pork Chop and Veggies Casserole

4 pork chops
Sm. onion, chopped
4-5 slices carrots
1/2 c. sliced celery
Few pieces of cut up leek; optional
2 sm. potatoes, cut into cubes
Pkg. frozen peas
Salt and pepper to taste
A little Port or red wine; optional

Pound pork chops slightly with meat mallet. Salt and pepper to taste. Brown in oil. Transfer to casserole dish, add the chopped onion, the sliced carrots, and a little water and cover. Bake at 350 degrees for 10 minutes. Then add the sliced celery and a few pieces of leek. After another 10-15 minutes, add the potatoes and peas. Bake, still covered, 20 minutes longer or until meat and vegetables are tender. If you like, add a little Port or red wine while cooking.

[Linda]

Chinese Casserole

6 pork chops deboned
1 sm. box Uncle Bens wild rice
1 can cream of celery soup
1/4 to 1/3 cup of water
1 can fancy Chinese vegetables, drained
soy sauce

Brown pork chops. Line bottom of casserole with them. Take seasoning packet from rice and sprinkle on chops. Then sprinkle on rice, spread soup over next sprinkle on water. Top with vegetables then sprinkle with approximately 1 tablespoon soy sauce. Cover and bake 1 hour and 20 minutes at 350 degrees