#3873 - Sloppy Baked Pork Chops

(by Shirley McNevich)

3 TBSP soy sauce
6 TBSP canola oil
3 TBSP Worcestershire sauce
3 TBSP lemon juice
6 TBSP Domino's dark brown sugar (packed)
6 TBSP Heinz ketchup
6 pork chops (fat trimmed)
chopped onions (your choice of amount)

In a bowl add soy sauce, canola oil, Worcestershire sauce, lemon juice, brown sugar and ketchup--mix well. Line a glass baking dish with foil and spray it with Pam. Sprinkle chopped onions over the foil. Place the trimmed pork chops over the chopped onions. Spread HALF of the sauce over the pork chops. Sprinkle more chopped onions over the sauce on the pork chops. Cover the baking dish with foil and place the whole thing in the refrigerator for a few hours. Remove from refrigerator and let it sit on the counter for 15 minutes. Place the dish in the oven and bake at 350 degrees (still covered in foil) for 30 minutes. Remove the foil, flip the pork chops and spread remaining sauce over the pork chops. Sprinkle more chopped onions over the sauce on the pork chops. Bake UNcovered for 30-40 minutes or until pork is done. Note: you can salt/pepper the pork chops when trimming them, but go easy on the salt since the soy sauce is so salty.

#3688 - Panko Pork Chops

(by Shirley McNevich)

1 egg
1 cup panko bread crumbs
2 TBSP fresh grated Parmesan cheese (more if you wish)
1 tsp. Italian seasoning
salt
pepper
4 pork chops
1/4 cup canola oil

Salt and pepper both sides of each pork chop (to your taste), then press the salt and pepper into the chops using the back of a fork. In a bowl add egg--beat. In a second bowl add panko bread crumbs, Parmesan cheese and Italian seasoning--stir to mix. Spread the panko mixture over a dinner plate (so you'll have room to coat the pork chops). In a cast iron skillet over medium heat add the canola oil--heat until hot. Dip a pork chop into the panko mixture (both sides) and place it in the hot oil. Repeat with all pork chops. Fry until bottoms are golden brown, then flip and fry until other sides are golden brown and pork chops are cooked through.

#3686 - Sweet and Sour Pork Chops

(by Shirley McNevich)

1 TBSP canola oil
4 pork chops
1 red onion (sliced)
2 garlic cloves (minced)
1/4 cup apple cider vinegar
1 TBSP soy sauce
1 TBSP honey
salt
pepper

Salt and pepper both sides of each pork chop (to your taste). In a skillet over medium heat add canola oil. When oil is hot, add pork chops--cook both sides of each pork chop until browned, then place them on a plate but leave the drippings in the skillet. To the drippings in the skillet add sliced onions and minced garlic--cook/stir until onions are soft. Add cider vinegar, soy sauce and honey--stir well. Place the pork chops back into the skillet--cover the skillet and turn heat back to simmer. Simmer the pork chops until pork chops are done (no longer pink inside). Place pork chops on plates and cover with the onion mixture.

#3463 - Baked Pork Chops

(by Shirley McNevich)

4 pork chops (bone in OR boneless)
1 onion (chopped)
salt and pepper (to your taste)
water

Salt and pepper both sides of each pork chop. In a Dutch oven over medium heat add the pork chops--sprinkle the chopped onions over the pork chops, then brown the pork chops on each side. When pork chops are browned well, add enough water to cover all of the pork chops (about 1 qt. of water)--cook over medium heat until water starts to boil. Once water is boiling, put the lid on the Dutch oven and place the whole thing in the oven. Bake at 375 degrees for 30 minutes, flip each pork chop, return them to the oven and bake 30 minutes longer or until fork tender.

#3011 - Supreme Pork Chops

(by Shirley McNevich)

6 pork chops OR 6 boneless/skinless chicken breasts
salt
pepper
1 cup hot & spicy Heinz ketchup
6 TBSP honey
1 large lemon (washed and sliced into 6 slices)
1/2 cup water

Salt and pepper both sides of each pork chop to your taste. In a large skillet over medium heat add the water and the pork chops--cook both sides of pork chops until browned. Remove from heat. In a bowl add honey and ketchup--stir to mix. Grease a 9 x 13 glass baking dish. Place the browned pork chops in a single layer in the baking dish. Evenly spread the ketchup mixture over the pork chops. Place one lemon slice in the center of each pork chop. Cover the baking dish with foil. Bake at 350 degrees for 1 hour or until pork chops are tender.

#2701 - Pork Chop Casserole

(by Aunt Faye [Herman] Minier)

4 thick pork chops (salt and pepper each side of each chop)
1 cup shredded cabbage
5 medium carrots (washed, peeled and cut into coin shaped pieces)
4 red potatoes (washed and sliced thin)
1 large onion (chopped)
1/2 cup water
canola oil

In a skillet add a little canola oil, pork chops and chopped onions--cook over medium heat until pork chops are browned. Grease a 2 qt. casserole dish. Layer the cabbage, carrots and potatoes in the casserole dish. Place the pork chops and fried onions on top. Slowly pour water over the top. Cover and bake at 350 degrees for 30 minutes, remove from oven, turn the pork chops, re-cover and bake for 30 more minutes. Remove the cover, return to oven uncovered and bake 15 minutes longer.

#2239 - Tomato Pork Chops

(by Shirley McNevich)

1 envelope Spatini or Lawry's spaghetti sauce mix
6 pork chops
1 TBSP canola oil
6 slices of onion
1 - 1lb. can chopped tomatoes
salt and pepper to taste
1 TBSP Domino's dark brown sugar

Sprinkle the pork chops on both sides with salt and pepper. In a skillet add canola oil and pork chops--turn heat to medium and brown pork chops on both sides. Arrange browned pork chops in a greased 9 x 13 glass baking dish. Place one onion slice on top of each pork chop. In a bowl add spaghetti sauce mix, chopped tomatoes and brown sugar--stir to mix. Spread the tomato mixture carefully over the pork chops. Cover the baking dish with foil and bake at 350 degrees for 1 hour or until pork chops are tender.

#1321 - Pork Chops and Potatoes

(by Shirley McNevich)

4 pork chops
1/2 cup water
2 red baking potatoes (washed, peeled and sliced)
1 onion (chopped)
1 can Campbell's cream of mushroom soup
1/2 cup milk
salt and pepper to taste

Salt and pepper both sides of pork chops. In a skillet over medium heat add water, chopped onion and pork chops--cook and brown pork chops on both sides--set aside. Grease a 2 qt. casserole dish. Add sliced potatoes to the casserole dish--salt and pepper them to your taste. In a bowl add soup and milk--stir. Place pork chops and onions on top of sliced potatoes. Pour the soup mixture over the sliced potatoes and pork chops. Cover and bake at 350 degrees for 1 hour 15 minutes or until potatoes are tender. Good idea to place casserole on a baking sheet before baking to catch drips.

#1205 - Mozzarella Pork Chops

(by Shirley McNevich)

1 envelope Lipton onion soup mix
1/3 cup Italian bread crumbs
1/8 to 1/2 tsp. black pepper
1 egg
2 TBSP water
6 pork chops
1 1/2 cups good quality spaghetti sauce
1 cup (or more) shredded mozzarella cheese

In a bowl add soup mix, bread crumbs and black pepper--stir to mix. In a separate bowl add egg and water--beat with a fork. Dip each pork chop in the egg mixture then dip both sides of the same pork chop in the soup mixture. Repeat with all pork chops. Place pork chops flat in a greased 9 x 13 glass baking dish. Cover the dish with foil and bake at 375 degrees for 30 minutes--remove foil, flip pork chops onto other side, put foil back on and bake for 20 minutes. Remove foil, pour spaghetti sauce on top and sprinkle mozzarella cheese over the tops of the pork chops. Return to oven UNcovered and bake 10 minutes or until cheese is melted and spaghetti sauce is hot.

#1177 - Garlic and Herb Pork Chops

(by Shirley McNevich)

4 pork chops
4 tsp. garlic & herb seasoning
5 TBSP olive oil
8 cups chopped lettuce
1 small onion (chopped)
1 chopped tomato
2 TBSP balsamic vinegar

Thaw pork chops--place one pork chop at a time on to a cutting board. Use a fork to poke holes in both sides of the pork chop. Put 3 tsp. of the garlic & herb seasoning in a small bowl (save the other 1 tsp. for later). Sprinkle the pork chop with some of the garlic & herb seasoning--use the back of a fork to press the seasoning into the pork chop. Repeat with all pork chops. In a skillet over medium heat add 2 TBSP olive oil--add pork chops to the skillet. Cook and turn pork chops until well done and tender throughout. In a large salad bowl add chopped lettuce, chopped tomato, and chopped onion--toss. In a small bowl add 3 TBSP olive oil, 2 TBSP balsamic vinegar, and 1 tsp. garlic & herb seasoning--stir. Pour the vinegar mixture over the salad--toss the salad. Place the salad evenly on to 4 dinner sized plates. Place one cooked pork chop on top of each salad, then serve.

#976 - BBQ Pork Chops

(by Shirley McNevich)

thinly sliced boneless pork chops
salt and pepper to your taste
your favorite BBQ sauce

Buy thinly sliced pork chops. Salt and pepper each side of each pork chop, then press the salt and pepper into the chops using the back of a fork (or a tenderizer mallet). Place chops one at a time into the SAME Ziploc bag. As you place each chop in the bag, pour BBQ sauce on top of each chop. Continue with all chops. Pour the rest of the bottle of BBQ sauce into the bag. Zip the bag almost closed, squeeze out any air, then close the bag the rest of the way. Lightly knead the BBQ sauce into the chops. Place the bag in the refrigerator at least a few hours (but preferably overnight). The next day, light your grill and place the chops on the top rack. Use the leftover BBQ sauce to spoon on top of each chop. Continue cooking and turning the chops while adding more BBQ sauce from the bag. Grill until tender.