Pork Chops? Help

[DawnCt1]

I have pork chops that I have to use. I need an interesting, new idea. All I can think of is boring things to do with them. Help!

 

[luv2nascar]

I had some the other day to use and wasn't in the mood for pork chops. So I sliced them in thin long slices. Heated seasame oil, sauted onion and browned the slices. Added celery, carrot, zucchini, and mushrooms. Next for spices (we love flavor ) salt, pepper, garlic powder, onion powder, parsley, and powdered ginger. Next was small amount of water (1/2 cup or so) and soy sauce. I thickened it all with a little flour (I was out of cornstarch). I made some Ramen noodles to put it over for the family - I made a pot of cauliflower for myself. Once cooked I cut it up in the pot real small & poured my stir fry over the cauliflower. It was pretty darn tasty if I do say so.

 

[Servants of Evan]

Old family recipie. Basic, simple, good... (just don't tell your cardiologist).

Sear the pork chops along with a chopped onion in a fry pan. Cook approximately 4-5 minutes a side.

Place pork chops in a loaf pan, standing up (ala sliced bread) and cover with the onions and 1-2 cans of Cream of Mushroom soup (one family sized or two regular sized cans). Place in a 350 degree oven for 1 - 1.5 hours. Serve with mashed potatoes and a vegetable. (Mom would be so proud, I actually recommended using a vegetable...) The Soup/onion makes a great gravy for the potatoes, and the chops are great...

My wife thought this was gross until she tried it. Now we have it almost once a month.

 

[escape]

Sometimes I fry them with mushrooms and onions. Sometimes I cook them in a mushroom gravy.

Obviously, I like mushrooms, can you tell?

 

[DawnCt1]

Old family recipie. Basic, simple, good... (just don't tell your cardiologist).

Sear the pork chops along with a chopped onion in a fry pan. Cook approximately 4-5 minutes a side.

Place pork chops in a loaf pan, standing up (ala sliced bread) and cover with the onions and 1-2 cans of Cream of Mushroom soup (one family sized or two regular sized cans). Place in a 350 degree oven for 1 - 1.5 hours. Serve with mashed potatoes and a vegetable. (Mom would be so proud, I actually recommended using a vegetable...) The Soup/onion makes a great gravy for the potatoes, and the chops are great...

My wife thought this was gross until she tried it. Now we have it almost once a month.

I have thick porkchops. Should I cut them in half? This sounds great. I think you won the pork chop contest! Plus, it sounds soooo easy.

 

[mickeyfan2]

I put the pork chops in a glass pan sprayed with pam, put either BBQ sauce or Ketchup on top and then top it with a thick slice of onion. I cover the dish with aluminum and bake it at 325 for about an hour. Then I uncover it and let some of the liquid boil off. Easy and tasty.

 

[Servants of Evan]

It is easy. If you cut them thin (1/2") cook for much less time in the frying pan -- you only want to give them a healthy sear to "seal them". Go ahead and cook the onions until translucent... If they're really thick 1.5" go ahead and slice them. Personally, I like a 3/4" chop -- just bake them for 1.5 hours and you're all set. Yummy.

 

[Twinkles6892]

We just had shake 'n' bake porkchops, stuffing and potato, probably one of my favorites. Boring, but delicious

 

[Jen_in_NH]

Bake them with slices of apples and onions. Sounds weird, but it's really good.

Jen

 

[DawnCt1]

It is easy. If you cut them thin (1/2") cook for much less time in the frying pan -- you only want to give them a healthy sear to "seal them". Go ahead and cook the onions until translucent... If they're really thick 1.5" go ahead and slice them. Personally, I like a 3/4" chop -- just bake them for 1.5 hours and you're all set. Yummy.

Do you cover them with foil? Or leave them open in the oven. I have them seared already. I am going with the thick ones.

 

[Servants of Evan]

If I foil them, I'll only do it for half the time. You'll wind up with a fair bit of condensation in the loaf pan and that makes the gravy much too runny for my tastes. I would consider placing a cookie-sheet (jelly-roll pan) under the loaf pan to catch any bubble over... it'll save on the clean-up. Easy means not having to clean the oven when you're done -- Agreed?!!! When it's done remove the pan from the oven and allow to stand for five minutes or so. BTW -- you don't add any water or milk to the condensed soup -- the pork juices and onion juices typically will add enough moisture.

 

[Servants of Evan]

Oh yeah, first half, not second. Lets the gravy thicken...

 

[disykat]

I don't know how to link threads, but there was a great pork chop thread the other day that got several pages of responses. In fact, maybe I'll go look for it - I wanted to copy some recipes!

 

[MelindaKiah]

I do the same type of thing as already mentioned with the mushroom soup, but I fry the pork chops in a frying pan, and when almost done, pour a can or two of soup over them and let simmer till done. Very tender. Then I make rice and we spoon the leftover soup over the rice as well. YUM!!!

 

[Servants of Evan]

I've tried the "frying pan only" method once or twice. I don't know what it was but it just wasn't the same. The onions hadn't really "mellowed," and the gravy hadn't thickened with little bits of the top "skin" being so darn tasty... It was definately easier to clean up (no loaf pan to soak) but to me it wasn't worth the savings. My gosh, I sound like a snob! I'm so sorry!!!

 

[DawnCt1]

I've tried the "frying pan only" method once or twice. I don't know what it was but it just wasn't the same. The onions hadn't really "mellowed," and the gravy hadn't thickened with little bits of the top "skin" being so darn tasty... It was definately easier to clean up (no loaf pan to soak) but to me it wasn't worth the savings. My gosh, I sound like a snob! I'm so sorry!!!

I started out in the loaf pan but the chops were too thick so I had to go to a glass baking dish. I will let you know how they come out.

 

[MelindaKiah]

You don't sound like a snob at all!! Everyone does things their own way. I don't use onions, so maybe that would make a difference. I do brown mine in the frying pan on a fairly high temperature so that there are some brown bits in the pan when I add the soup...this adds a ton of flavour. I simmer for quite a bit of time so it does thicken up for me for some reason.

But I'm definitely going to try your method next time....I'm always up for something new!!!

 

[minkydog]

My kids love something they call "Orange pork chops"--pork chops brushed with olive oil and sprinkled with season salt. We grill them and they turn orange. Very delicious.

 

[Sandy51]

An old camping recipe:

You can make these in individual foil packages or all together as I do.


Spray large piece of heavy-duty foil with Pam. First layer is pork chops; second layer is potatoes (peeled and sliced in half lengthwise). Then add baby carrots or carrot pieces chopped up. Next, onion slices; then salt and pepper. Lastly, add butter slices. (I like lots of butter) Fold over foil to cover. Place on cookie sheet. Bake in 350 oven for an hour and a half. If the pork chops are thick, I usually add 15 more minutes to baking. Very tasty and easy clean-up.


Sandy

 

[Servants of Evan]

Thanks. I think one of the additional attractions of the "bake" method is you don't have to stir or worry about burning and you can do other things for an hour! I have never made it with rice, but that sounds pretty good... Of course, the DW has never met a potato she didn't like so we'll probably wind up sticking with the old way..

I'm a little afraid that the glass baking dish way might dry everything out a bit too much -- so much surface area... Let us know how it turns out, okay? If you like it, cool. If you don't, kindly forget who told you...