Any unique ways to make pork chops?

I usually defrost and cook my porkchops on the stove top with some water, worchester sauce and rosemary. But I was wondering if anyone has any other recipes that I could try? Thanks
Any unique ways to make pork chops?
try garlic instead of rosemary
Reply:i just tried this last night so simple roll seasoned chops in very well seasoned flour fry in oil till done so crispy out and tender in or this one i also like brown chops make bag dressing with all the goodies put chops in cake pan , top with dressing and use one can cream of mushroom soup with some milk added and mixed well pour on top of dressing bake 350 for hour
Reply:My mom used to make them in an electric frypan with a bit of water in the bottom, onions, the chops and molassis drizzled over the top. She would let them cook in there (cover on) until they were done and they were, and still are, delicious. The molasis didn't make them too sweet, but they had just an excellent flavor. I HIGHLY recommend.
Reply:Put mustard on both sides and let it sit for a while .

Then just fry them in a pan with butter .

Melt butter until foam is gone , then add pork chops and turn down the heat a little...that's it .

My husband loves them that way .
Reply:That sounds really good, I'm gonna try that! Here's a couple ideas I've tried and really enjoyed.



Saucy Baked Chops



4 bone-in center-cut pork chops (1 lb.)

1/2 cup KRAFT Original Barbecue Sauce

2 Tbsp. orange marmalade

1 tsp. ground ginger

1 tsp. garlic powder



PREHEAT oven to 400oF. Place chops in 8-inch square baking dish.

COMBINE sauce, marmalade, ginger and garlic powder; spoon evenly over chops.

BAKE 45 min. or until chops are cooked through (160oF).



Aloha Pork Chop Skillet



2 tsp. oil

4 bone-in pork chops (1-1/2 lb.)

1 medium each: red and yellow pepper, cut into chunks

2 cans (8 oz. each) pineapple chunks in juice, undrained

1/2 cup fat-free reduced-sodium chicken broth

1/4 cup KRAFT CATALINA Dressing

1-1/2 tsp. garlic powder

1-1/2 cups MINUTE White Rice, uncooked



HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 5 min. on each side or until browned on both sides.

ADD peppers, pineapple with its juice, broth, dressing and garlic powder; mix well. Bring to boil.

STIR in rice; cover. Reduce heat to medium-low; simmer 5 min. or until chops are cooked through (160°F.) Remove from heat; let stand 5 min.



Crispy Italian Chops



4 bone-in pork chops, 1/2 inch thick (6 oz. each)

1/2 cup KRAFT House Italian Dressing, divided

1 pouch SHAKE 'N BAKE Italian Seasoned Coating Mix

4 cups arugula

1/4 cup finely chopped tomato

1/4 cup finely chopped red onion

8 lemon wedges



POUND each pork chop with meat mallet, rolling pin or side of a can to 1/4-inch thickness. Place chops in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Shake gently to coat chops evenly with dressing. Refrigerate 30 min. to 1 hour to marinate. Drain chops; discard marinade.

PREHEAT oven to 400°F. Coat chops with coating mix as directed on package; discard any remaining coating mix. Place chops in 15x10x1-inch baking pan.

BAKE 20 to 25 min. or until cooked through. Toss arugula with remaining 1/4 cup dressing; arrange on serving platter. Top with chops; sprinkle with tomato and onion. Serve with lemon wedges.



French Onion Pork Chops



1 tsp. oil

6 boneless pork chops, 1/2 inch thick (about 1-1/2 lb.)

2 medium onions, thinly sliced

2 Tbsp. Worcestershire sauce

1 pkg. (6 oz. ) STOVE TOP Stuffing Mix for Chicken

1-1/2 cups hot water

1 cup KRAFT Shredded Swiss Cheese



HEAT oil in large skillet on medium-high heat. Add chops and onions; cook 10 min. or until chops are cooked through (160°F), stirring onions occasionally and turning chops over after 5 min. Transfer chops to plate; cover to keep warm.

COOK onions an additional 5 min. or until golden brown, stirring occasionally. Add Worcestershire sauce; mix well. Reduce heat to low. Return chops to skillet; spoon onion mixture evenly over chops.

MIX stuffing mix and hot water. Spoon stuffing mixture around edge of skillet; sprinkle with cheese. Cover; cook an additional 5 min. or until stuffing is heated through and cheese is melted.



Apple Mustard Stuffed Pork Chops



4 boneless pork chops, 1-1/2 inches thick

1/2 cup chopped apple

10 RITZ Crackers, coarsely crushed (about 1/2 cup crumbs)

1/4 cup coarsely chopped PLANTERS Pecans

3 Tbsp. GREY POUPON Dijon Mustard, divided

2 Tbsp. raisins



PREHEAT grill to medium heat. Make pocket in each chop by carefully making a horizontal cut in 1 side of each chop, being careful to not cut all the way through chop to opposite side. Set aside.

MIX apple, cracker crumbs, pecans, 2 Tbsp. of the mustard and the raisins until well blended. Spoon evenly into pockets in chops. Press cut sides together to seal pockets; secure with toothpicks.

GRILL chops 30 to 35 min. or until chops are cooked through, turning over after 15 min. and brushing with the remaining 1 Tbsp. mustard.
Reply:brown the chops first then put a layer down in a baking dish. over the top layer fried onions and thinly sliced apples. bake. delicious. for more recipes go to the web site epicurious.
Reply:stuffed-baked- pork chops: stuffing, cream of mushroom soup ( or a creamy condensed soup of your preference) sliced onion, cover in foil and bake on 300 for an hour....so good !
Reply:I cook mine in the oven @400 for about 20-25 mins. salt and pepper. About 5-10 mins before done cooking I place diced onions on top of chops than place a piece if cracker barrel sharp cheese on top of it and finish cooking. (any cheese will do)

Sometimes I leave out the onion and just use cheese. I love it.
Reply:You can smuther them in Barbequ sauce and them grill them
Reply:This is the best recipe you will ever try with your pork chops... Brown the pork chops.. in frying pan.. use either butter or oil.. butter tastes better.. season your pork chops with salt, pepper, garlic, and accent(if you have it) if not dont worry. When your pork chops are browned on each side... add chopped onion to the pan... and cook maybe a few minutes.. Then add water to the pan... and cook on med. for 1-and 1/2 hrs... until chops are almost tender to fall apart. (only put enough water to cover 1/2 the pork chop) keep adding .. as it evaporates. When chops are almost done... add one of those large cans of mushroom soup to your pan... right over the pork chops.. cook for another 10-15 min or so. AND you have a gravy.. its great if you serve it over rice or mashed potatoes... good luck.. any questions... you can email me... carrieannecarlson@yahoo.com

I know you'll like it.. its one of my fav. recipes.. and its easy.
Reply:my sis in law made me some last night that were sooooo freaking good - i was a little sketchy at first...but when i tried them i couldn't stop eating it! anyway - she just baked them in bbq sauce, honey and brown sugar! i know it sounds crazy...but they were sooooo good and easy!
Reply:ROOT BEER GLAZED PORK CHOPS



2 cups root beer

2 cups beef stock

4 16oz bone-in pork chops

4 teaspoons essence, recipe follows

4 teaspoons olive oil



To Make The Glaze,

combine the root beer and stock in a medium heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour. Remove from the heat



preheat a heavy frying pan or grill to medium-high preheat the oven to 425 degrees.



Season each chop on both sides with 1 teaspoon of the Essence. Place in pan or on grill cook for 5 minutes. Turn and cook on the other side 5 minutes.



Transfer to a baking sheet. Drizzle i teaspoon of the olive oil over each chop. Roast until cooked through about 12 to 15 minutes.

If you have a instant-read thermometer insert it into the center should read 150 degrees F.



Place the chop on four serving plates and drizzle with the glaze.



Essence Seasoning

21/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme



Hope you enjoy
Reply:SINCE I HAVE A DIABETIC IN MY HOME I HAVE LEARNED A GREAT NO SUGAR NO SALT RECIPE FOR CHOPS....SO HERE IT IS--------

APPLE PORK CHOPS



FRY YOUR CHOPS IN 2 CUPS OF APPLE JUICE

UNTIL IT IS CARMELIZED

NOW POUR ONE JAR OF UNSWEETENED APPLESAUCE OVER THEM ADD A PINCH OF CINNAMON AND NUTMEG AND COVER WITH FOIL AND BAKE IN OVEN 350 DEGREES FOR ABOUT 30 MINUTES!!

I USUALLY SERVE THIS WITH CHEESY POTATOES AND SUCCOTASH!!!!!

TRY IT!! YOU'LL LIKE IT!!! HAHA
Reply:this might sound differnt but .. to start I don't fry anything so this is for the oven I get boneless chops love boneless then heres the easy part I just get peppercorn ranch dressing by hidden valley and brush some over the chops and put in the oven on 350 they come out so tender and taste great
Reply:fry pork chop
Reply:I usualy do mine in a skillet w/ a bit of oil coating the bottom, S%26amp;P or seasoned salt, paprika, garlic and onion powder, and sear quickly on both sides until done. You can make a bit of sauce for them by degalzing the pan w/ a bit of white wine, chicken stock, or water.



You can also dip them in egg wash, then dip into a mix of seasoned dry bread crumbs and parmesan cheese, and bake until done.



Try these, too:



Chili Cherry Pork Chops



1 jar (10 to 12 oz) cherry preserves

1 cup chopped onion

1/2 cup chili sauce

1/4 cup firmly packed brown sugar

2 cloves garlic, minced

1/2 tsp. ground cayenne pepper

1 Tbsp. dark sesame oil

6 boneless pork loin chops (1-inch thick)

Vegetable oil

Salt and pepper to taste



In medium saucepan, combine preserves, onion, chili sauce, brown sugar, garlic, and cayenne; bring to a boil. Reduce heat and simmer for 20 minutes. Cool to room temperature. Stir in sesame oil. Rub both sides of pork chops with vegetable oil; season with salt and pepper. Place chops on grid over medium-high heat. Close cover and grill until browned on bottom side, about 4 minutes. Turn chops; spread sauce over chops. Grill until internal temperature is 150°F, about 4 minutes. Serve with reserved sauce.

_____________________



Pork Chop Casserole



1 (6-oz.) package Uncle Ben's long grain and wild rice mix (not the quick cooking)

2 cups hot water

6 (1/2 inch thick) bone-in pork loin chops, trimmed of most fat

1/4 tsp. pepper

1 can cream of mushroom soup

1/2 cup milk



Combine rice, seasoning packet from rice mix and hot water; place in a lightly greased 13x9 baking dish. Set aside. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake at 350 degrees for 1 hr. Uncover casserole; combine soup and milk and pour over casserole. Bake, uncovered about 15 min. more or until thoroughly heated.
Reply:Balsamic Glazed Pork Chops with Red Pepper Grits

From Cooking Light



Steamed green beans go well with this dish.



3 cups water

3/4 teaspoon salt, divided

3/4 cup uncooked quick-cooking grits

2 tablespoons butter

1/2 teaspoon bottled minced garlic

1 (7-ounce) bottle roasted red bell pepper, drained and diced

Cooking spray

4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)

1/8 teaspoon black pepper

1/4 cup balsamic vinegar

2 tablespoons honey



Bring water and 1/2 teaspoon salt to a boil. Add grits, butter, and garlic, stirring with a whisk. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat; stir in red pepper.



While grits cook, heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with 1/4 teaspoon salt and black pepper. Add pork to pan; cook 4 minutes on each side or until done. Remove from pan. Stir in vinegar and honey, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Return pork to pan; turn to coat. Serve pork and sauce over grits.



Yield: 4 servings (serving size: 1 pork chop and 1 cup grits)
Reply:its not for pork chops, but for pork. take out the center of a granny apple and wrap the pork around it and cook it. i've never tried it, my friend did. i dont eat pork
Reply:Cook in olive oil with fresh garlic chopped up and some onions. Infuses the meat with flavor! One of our family favorites!
Reply:Baked Pork Chops with Parmesan-Sage Crust





1 1/2 cups Italian flavored breadcrumbs

1 cup freshly grated Parmesan cheese

(about 3 ounces)

1 tablespoon dried rubbed sage

1 teaspoon cumin

1 teaspoon grated lemon peel

2 large eggs

1/4 cup all-purpose flour

4 bone-in center-cut pork loin chops

(each about 1 inch thick)

2 tablespoons (1/4 stick) butter

2 tablespoons olive oil

Lemon wedges (optional)

Orange wedges (optional)



Preheat oven to 425 degrees F.



Mix breadcrumbs, cheese, sage, cumin, and lemon peel in pie dish.



Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.



Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150 degrees F, about 20 minutes.



Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.



Makes 4 servings
Reply:Cook 2 pork chops then add lettuce, pickles, onions, and special sauce.



Place all the ingredients in between three pieces of a sesame seed bun.
Reply:Try with a marinade made with mustard, soy sauce, garlic, pepper...that's it. Seriously, it is the BEST! And you can use this marinade with chicken, beef, fish...and it always tastes awesome...just be careful not to spill the soysauce or it will be too salty. The mustard is key
Reply:On top of aluminum foil place a pork chop, onion, bell pepper, pineapple and top with teriyaki (spelling-sorry) sauce. Wrap up and place in oven at 350 for 30 minutes. GREAT!
Reply:i take raw pork chops and smother them in eggs and then dip them in crushed saltine crakers and fry them in a pan(lots of oil) and they are awsome, also you can put different spices in the crakers if u like
Reply:I fry them and then bake them in Cream of Mushroom soup for 45 min at 350.
Reply:One time I spread orange marmalade on them, at the very end of cooking. They really tasted great and a welcome change.
Reply:Frst season the porkchop in spicy sauces then fry the porkchop in chicken batter then make a gravy using brown gravy and soak the chops in the gravy.

PORKCHOPS AND GRAVY

side order of white rice
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