Cranberry Onion Pork Chop Recipe

INGREDIENTS:

• 4 pork chops (boneless, loin or other)

• 1(8 oz) bottle French dressing

• 1 package of dry onion soup mix

• 1 16 oz can of whole cranberry sauce

PREPARATION:

• In a large skillet, brown the pork chops on both sides over medium-high heat

• Stir / mix the French dressing, dry soup mix, and the cranberry sauce in a bowl

• Mix the sauce well and let it rest for about 15 minutes while chops brown

• When chops are browned, pour the cranberry sauce mixture over chops in the skillet and bring to a boil

• Lower the heat, cover and simmer 15 minutes or until chops are done and tender.

• When serving, spoon the sauce over pork chops

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Gold Dust Pork Chops recipe

INGREDIENTS:

• 6 butterfly pork chops, cut 3/4-inch thick

• 1 (17 ounce) can apricot halves, drained, reserving liquid

• 3 tablespoons orange liqueur

• 1 tablespoon granulated sugar

• 1/4 teaspoon grated orange peel

• Dash of ground allspice

• 1 tablespoon cornstarch

• 1 tablespoon butter or margarine

• 1/4 cup chopped red onion

• 1 large firm pear, sliced

• 1 1/2 cups seedless red grapes

PREPARATION:

• Marinate the pork chops in the mixture of the apricot liquid, orange liqueur, sugar, orange peel and allspice in refrigerator for 30 minutes

• Place pork chops on broiler pan (reserve the marinade)

• Broil 5 inches from heat for 4 to 5 minutes on each side

• Puree the apricots with reserved marinade and cornstarch in food processor

• Sauté the onion and pear in melted butter in skillet for 3 minutes

• Add the apricot mixture, cook and stir until thickened.

• Stir in grapes and serve over the pork chops

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Cajun Pork Chops Recipe

INGREDIENTS:

• 4 boneless pork chops

• 1 tablespoon paprika

• 1 teaspoon seasoned salt (I substituted blackening seasoning)

• 1 teaspoon sage

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 2 teaspoons butter

PREPARATION:

• Mix all the seasoning’s ingredients

• Apply the mix to both sides of the pork chops

• Heat butter over high heat until it starts to brown

• Put the pork chops in pan and reduce the heat to medium

• Fry on both sides until dark brown

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Blue Cheese Stuffed Pork Chops Recipe

INGREDIENTS:

• 1/2 cup Shredded Carrot

• 1/4 cup Chopped Pecans

• 1/4 cup crumbled Blue Cheese

• Onion powder

• 1 tsp Worcestershire sauce

• 4 Pork loin chops

• 1/4 cup Plain Yogurt

• 4 tsp Flour

• 3/4 cup Milk

• 1/2 tsp Instant chicken bouillon

• Dashed Pepper

PREPARATION:

• In a small bowl, mix the carrot, pecans, blue cheese, onion powder and the Worcestershire sauce for stuffing

• Trim the fat from the meat

• Make a pocket in each chop by cutting horizontally into the chop from the fat side almost to the bone

• Spoon about 1/4 of the stuffing into each pocket

• Fasten the pocket with wooden toothpicks

• Grill the chops until brown and cooked through

• In a small sauce pan, mix the yogurt and flour. Add milk, chicken bouillon, and pepper

• Cook and stir until thickening and bubbly

• Cook and stir for another 2 minutes

• To serve, remove the toothpicks and serve sauce over the chops

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Grilled Mustard Pork Chops Recipe

INGREDIENTS:

• 4 boneless pork top loin chops, cut 1 inch thick

• 1/2 cup spicy brown mustard

• 1/4 cup dry white wine

• 1 sliced green onion

• 1 tablespoon curry powder

• 1 tablespoon olive oil

• 1/4 to 1/2 teaspoon crushed red pepper

• 1 clove minced garlic

PREPARATION:

• Trim the fat from the pork chops

• Place the pork chops in a plastic bag and set in a shallow dish

• In a small bowl stir together the mustard, wine, green onion, curry powder, oil, crushed red pepper, and garlic (marinade)

• Pour the marinade over the pork chops and seal the bag

• Marinate in the refrigerator for 6 to 24 hours, turning the plastic bag occasionally

• Drain the pork chops and reserve the marinade

• Set the grill to medium-hot heat around a drip pan

• Place chops on the grill rack over drip pan

• Cover and grill for 22 to 24 minutes or until juices run clear, turning and brushing once with the reserved marinade

• Discard any remaining marinade

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