A Little Pork Chop Help Here Please!!

Help Guys!! Just found out my dad is coming to visit for a couple of days and I set out pork chops, but want to do something a little special. Can you all share a favorite pork chop recipe/with side dishes. I am caring for my grandaughter today so can’t leave for supplies, so keep it relatively simple or just within reason. lol I have faith in you all!
Dainty Dish (formally just Vicki)

Awesome Baked Pork Chops

These chops remain moist and tender, and the sauce is to die for! You probably have all the ingredients in your kitchen to make this! Serve these chops over rice!

6 pork chops
1 tsp garlic powder
1 tsp seasoning salt
2 eggs, beaten
¼ cup flour
2 cups Italian style breadcrumbs
4 tbsp olive oil
1 (10.75 oz) can condensed cream of mushroom soup
½ cup milk
1/3 cup white wine

Preheat oven to 350.

Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.

Place beaten eggs in small bowl.

Dredge pork chops lightly in flour, dip in egg, and coat liberally with breadcrumbs.

Heat oil in medium skillet over medium-high heat. Fry pork chops 5 minutes per side, or until breading appears well browned.

Transfer chops to a 9 x 13 baking dish, and cover with foil. Bake in preheated oven for 1 hour.

While baking, combine cream of mushroom soup, milk and white wine in a medium bowl.

After pork chops have baked for an hour, cover them with soup mixture. Replace foil, and bake for another 30 minutes.

Pork Chops in Onion Gravy

pork chops
1 envelope of Lipton’s Onion Soup Mix
1 cup orange juice

Brown pork chops.

Combine soup mix with orange juice and pour into the pan. Cover and simmer for 30 minutes.

Makes a nice gravy.

This dish goes great with scallopped potatoes

Not sure where I got this one either.

Stuffed Pork Chops

6 rib or loin pork chops, 1-inch thick with pocket (2½ lbs)

Stuffing;

¼ cup butter
½ cup chopped onions
½ cup chopped fresh mushrooms
1 egg, slightly beaten
1 cup dry breadcrumbs
2 tbsp chopped parsley
¼ tsp dried thyme leaves
½ tsp salt
1/8 tsp pepper

Make Stuffing: In medium skillet, in hot butter, saute onion and mushrooms until onion is tender, about 3 minutes. Remove from heat.

Combine onions and mushrooms with rest of stuffing ingredients; toss lightly to combine. Use to fill pockets in chops.

Fasten openings with wooden picks.

Preheat oven to 350 degrees.

In large skillet, slowly brown chops well on both sides, about 20 minutes all together. Remove chops to a 2-quart casserole. Sprinkle with thyme, salt and pepper (same amount as in stuffing except increase salt to 1 tsp).

Bake, covered, about 1¼ hours or until chops are tender. Before serving, remove wooden picks.

TEMPTING TERIYAKI PORK CHOPS

1 pound pork loin chops
1/4 cup teriyaki marinade
1/4 teaspoon Tabasco sauce
1 tablespoon green onions, chopped

Directions:
Stir together teriyaki marinade, Tabasco sauce and green onions. Place mixture in bowl or plastic bag with pork chops. Put in refrigerator for at least 1 hour.
Remove pork chops from marinade. Heat nonstick skillet over medium-high heat. Add chops and cook for 6 minutes on each side.

IMPERIAL PORK CUTLET

4 boneless pork chops, about 1 pound, trimmed
1/4 cup rice vinegar OR 1/4 cup white vinegar
3 tablespoons soy sauce
2 tablespoons honey
1/2 teaspoon hot pepper sauce, to taste
1 teaspoon vegetable oil
1 teaspoon sesame oil
4 cloves garlic, minced
1 tablespoon grated fresh ginger
Cilantro sprigs (optional)

Directions:
Pat chops dry with paper toweling and set aside. In small bowl, stir together vinegar, soy sauce, honey and hot pepper sauce; set aside.
Heat oils in 10-inch heavy skillet over medium-high heat. Add chops; cook about 2 minutes on each side or until browned. Add garlic and ginger; cook for 3 minutes, stirring constantly. Reduce heat to low. Add vinegar mixture; cover and cook until chops are fork-tender, about 10 minutes. Uncover and cook an additional 2-3 minutes or until sauce is slightly thickened. Garnish with chopped cilantro, if desired.

CHINESE BARBECUED PORK CHOP

6 pork chops or pork steaks
1/4 c. bottled lemon juice
1/4 c. mustard
1/4 c. soy sauce
1/4 c. honey
2 tsp. Worcestershire sauce
1/2 tsp. ginger, minced

Directions:
Mix all ingredients and marinate pork chops 3 or 4 hours in refrigerator, turning occasionally.
Grill chops 5 inches from coals. Cook about 25 to 30 minutes, turning and basting occasionally.

PORK CHOP SUEY

1 lb. pork, don’t use pork chops, as they are too dry
2 small bunches bok choy, can substitute broccoli, if desired
1/2 c. bamboo shoots, rinsed
1/2 lb. fresh mushrooms, washed, and patted dry with a paper towel
1/2 c. water chestnuts, fresh, if possible
1 lg. green pepper
2 stalks celery
1 onion
1/2 lb. snow peas, optional
Seasoning for pork:
1 tsp. soy sauce
1-2 tsp. oyster sauce
1 tsp. salt, to taste
under 1 tsp. cornstarch
Sauce:
4 tbsp. water
1 tsp. oyster sauce
3/4-1 tsp. cornstarch, corn flour
oil, for stir-frying

Directions:
Cut the pork into thin strips. Add seasonings to pork, adding the cornstarch last. Marinate the pork for 10-15 mins. While pork is marinating, prepare vegetables, and sauce.
For Sauce: Mix the sauce ingredients, and set aside.
For vegetables: Cut bamboo shoots into thin strips. Slice the mushrooms and water chestnuts. Cut the green pepper in half, remove the seeds, and slice diagonally. For the bok choy, separate each stalk and leaves. Cut the stalk diagonally, and cut the leaves across. Cut the celery diagonally. Cut the onion in half, peel, and slice thinly. Place the vegetables on a lg. tray, being careful to keep each group separate (include the bok choy stalks and leaves), and set aside.
Heat wok and add oil. When oil is ready, add the pork. Stir-fry pork until redness is gone. Remove, and set aside.
Reheat wok and add more oil. When oil is ready, stir-fry each of the vegetables. The order doesn’t matter, but you can stir-fry the onions and celery together, (if
desired you can cook these with the pork), and the green pepper and snow peas together. When cooking the bok choy, add the stalk first.
Add salt to taste, while stir-frying each group of vegetables. Add water, and cover wok while cooking bok choy, as it doesn’t contain much moisture.
Reheat wok, and add oil. Give the sauce a quick re-stir. Add and combine all the cooked ingredients in the wok. Make a “well” in the center, and gradually add the sauce, stirring to thicken.
Once it has boiled, remove the chop suey from the stove. Serve hot.

Plantation Pork Chops

4 double cut loin pork chops with pocket
2 cups cornbread stuffing mix
2 tablespoons butter, melted
1/4 teaspoon salt
1/2 cup orange juice
4 tablespoons finely chopped pecans
Salt and pepper
1/4 cup light corn syrup
1/2 teaspoon grated orange rind

Combine stuffing mix, butter, 1/4 teaspoon salt, orange juice and pecans. Fill pockets of chops with stuffing mix. Sprinkle with salt and pepper. Put on metal rack on bottom of crock pot, brush with corn syrup, and sprinkle with orange rind. Cover, and cook on LOW for 6 to 8 hours.
Uncover, and brush with additional corn syrup and orange rind, or use sauce from bottom of pan,. Cover and cook on HIGH for 15 to 20 minutes.

Kitcvhen Witch

How about this

Cooker Chops

4 pork chops
10 3/4 oz cream of mushroom soup
1/4 c ketchup
2 tsp worchestershire sauce

Put chops in slow cooker, combine remaining ingredients. Pour over chops. Cover. cook on high 304 hrs or low 8–10 hrs

you may also add onions to the mixture.

makes 4-6 servings

2 lb potatoes cut up
8 oz pkg cream cheese
10 3/4 oz cream of potatoe soup
1 envelope dry ranch dressing

place in slow cooker. Beat together cream cheese, soup and salad dressing. Stir into potatoes.

cover cook on low 8 hrs till tender

enjoy