Peachy Pork Chops Recipe

INGREDIENTS:

• 1 1/2 cup finely chopped onion

• 1 1/2 cup finely choppd celery

• 1/3 cup butter

• 6 cups dry bread cubes

• 1/2 teaspoon poultry seasoning

• 1/8 teaspoon rubbed sage

• 1/8 teaspoon pepper

• 1 can (8 ounces) peaches, drained and diced

• 2 eggs

• 1 cup water

• 2 tbsp. minced fresh parsley

• 6 boneless porkc hops

• 3 tbsp. olive or vegetable oil

• Garlic salt and pepper to taste

• 1/4 cup peach preserves

PREPARATION:

• Sauté theonion and celery In a skillet with butter until tender and transfer to a large bowl

• Add the bread cubes, poultry seasoning, sage and pepper

• Fold in the peaches

• Mix the eggs, water and parsley and add it to the bread mixture

• Toss the mixture gently until well mixed

• Cut a large pocket in the side of each pork chop and spoon the stuffing loosely into those pockets

• Fasten the pockets with a string or a toothpick to secure the stuffing

• Brush the pork chops with oil and sprinkle it with garlic, salt and pepper

• In a large skillet, brown chops on both sides

• Place the remaining stuffing in a greased pan, top it with the pork chops

• Spread the preserves over chops.

• Cover the greased pan and bake at 350 degrees Fahrenheit (175 degrees Celsius) for 45 minutes

• Take the pan’s cover off and bake for another 15 minutes or until juices run clear

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Oven-Fried Pork Chops Recipe

INGREDIENTS:

• 4 trimmed pork chops

• 1 medium egg

• 1 cup of breadcrumbs

• 3 tablespoons of soy sauce

• 1 tablespoon of water

• ½ teaspoon of garlic powder

• Pinch of ground ginger

PREPARATION:

• Beat the egg, soy sauce, water, ginger and garlic powder together in a dish

• Sprinkle the breadcrumbs on a waxed paper

• Dip each side of the pork chops in the egg mixture and after that dip it in the breadcrumbs

• Arrange the pork chops in a single layer on greased jelly roll pan

• Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 30 minutes

• Turn the pork chops and bake for another 20 minutes until the chops are tender and no longer pink

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Pork Chops Flambe

INGREDIENTS:

• 6 pork loin chops butterflied 1/2-inch thick

• 1 teaspoons olive oil

• 1/4 cup sliced green onion

• 1 tablespoon orange peel

• 1/2 cup orange liqueur

• 1/4 cup orange juice

• 1/4 teaspoon dried basil

PREPARATION:

• Heat the olive oil in a nonstick skillet

• Add green onion and orange peel; sauté for 3 to 4 minutes or till onion is almost transparent

• Remove the onion and orange peel

•  Add the pork chops and brown on both sides over medium heat

• Add the onion and orange peel, half of the orange liqueur, the orange juice and basil

• Cover and simmer for 8 to 10 minutes or till chops are done

• Gently heat the remaining orange liqueur in a small pan (Do not boil)

• Pour over the chops and ignite with a long match

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Pork Chop Casserole Recipe

INGREDIENTS:

• 4 to 6 Center Cut or Butterflied Pork Chops

• 1 14-oz. package Instant Hash browns (dried)

• 1 Cream of Mushroom Soup

• 1 Cup Sour Cream

• 1 Cup of Milk

• 1 Cup of shredded Cheddar Cheese

• 1 Cup of French Onions

PREPARATION:

• Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius)

• Brown pork chops in a skillet over medium heat setting, or in a baking pan under the broiler of the oven

• Mix the instant hash browns, mushroom soup, sour cream, and milk in a large bowl

• Add 1/2 cup of the cheddar cheese and 1/2 cup of the French onions to the mixture and blend again

• Pour the mixture into an ungreased baking pan

• Place the browned pork chops on top of the hash brown mixture and cover the baking pan with foil

• Bake the casserole for one hour

• Remove the pan from of oven and remove the foil

• Sprinkle the top of the casserole with the remaining 1/2 cup of shredded cheddar cheese and the remaining 1/2 cup of the French onions

• Take off the cover and bake for another 15 minutes

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Pork Chops in Cream Sauce Recipe

INGREDIENTS:

• 6 loin pork chops

• 1 beef bouillon cube

• 1/2 cup water

• 2 Tbls flour

• 2 Tbls brown sugar

• 3/4 cup water

• 2 Tbls chopped onion

• 1/2 cup dairy sour cream

• 1Tbls. ketchup

• 1 minced garlic clove

PREPARATION:

• Brown the pork chops In a large skillet

• Add 1/2 cup water, brown sugar, onion, ketchup, garlic and the beef bouillon cube and cover

• Simmer for 30-40 minutes or till the pork chops are tender

• Remove the pork chops to serving platter and keep them warm

• Mix the flour with 1/4 cup water in a small bowl, slowly add to cooking liquid, stirring constantly

• Cook until thickened

• Stir in sour cream, heat thoroughly. DO NOT BOIL

• Serve sauce over chops

• Makes 6 servings

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