20 Minute Pork Chops Mornay Recipes

Steps:

• In a skillet, brown pork chops in hot oil.
• Add soup and water; cover and simmer until pork is no longer pink (about 20 minutes).
• Stir in shredded Swiss, parmesan and nutmeg after removing from heat.
• Serve over cooked rice or egg noodles.

Steps:

• Properly sliced pork will look like veal scaloppine. Pound each slice lightly on a flat surface with a flat mallet. Sprinkle on both sides with salt and pepper.
• Put egg, water, salt and pepper in mixing bowl. Beat well.
• Combine bread crumbs and cheese in flat dish. Blend well.
• Dip pork slices in egg mixture to coat. Dredge slices on both sides in crumb-and-cheese mixture. Pat lightly with flat side of kitchen knife to help crumbs adhere.
• Heat 2 tablespoons of oil in heavy skillet and add as much meat as possible in one layer. When slices are golden brown on one side, about 3 minutes, cook on other side 2 to 3 minutes. As pieces cook transfer to heated platter.
• Add another tablespoon of oil to skillet and more slices in one layer. Continue cooking, adding a little oil as necessary. Serve slices with a little tomato sauce spooned over.

Steps:

• In a large skillet, brown pork chops in hot oil. Add soup and water; cover and simmer until pork is no longer pink.
• Tomato Basil: Reduce water to 1/3 cup. Add 1/2 cup chopped italian plum tomatoes, 1 tablespoon chopped fresh parsley and 1 teaspoon dried basil or 1 tablespoon fresh basil leaves with soup. Stir in 1 tablespoon butter or margarine before serving.
• Lemon Thyme: Add 1 tablespoon lemon juice, 1/2 teaspoon dried thyme and 1/4 teaspoon pepper with soup.
• Pork Chops Mornay: Stir 1/3 cup shredded swiss cheese, 2 tablespoon grated Parmesan cheese and 1/4 teaspoon ground nutmeg into sauce after removing from heat.
• Rosemary: Brown pork chops in butter or margarine. Add 1/2 cup sliced green onions and cook 2 minutes. Add 1 can campbells cream of mushroom soup with roasted garlic, 1/3 cup water and 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed. Cover and simmer until pork is no longer pink. Stir in 1/2 cup sour cream before serving.

Steps:

• In a large skillet, melt butter over medium heat. Cook chops in butter, turning once to brown evenly.
• Pour in wine, and season with salt, pepper, rosemary, and garlic. Simmer, uncovered, for 20 minutes, or until chops are tender. Transfer pork chops to serving plates, and spoon sauce over the meat.

Steps:

• Mix teriyaki sauce and molasses in a bowl until well combined and place pork chops in the mixture; turn chops to coat with marinade. Allow to stand at least 30 minutes (longer for better flavor).
• Spray a skillet with cooking spray and place over medium heat. Cook the pork chops until the juices run clear and the chops are browned and no longer pink inside, about 10 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read 160 degrees F (70 degrees C).

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.
• Bake for 45 minutes in the preheated oven, turning once. Serve immediately.

Steps:

• Dip pork steaks into egg; coat with bread crumbs.
• Heat oil in a 10 inch skillet that has a lid.
• Fry pork over medium heat until brown.
• Add water to pan and spoon 1 tablespoon of tomato sauce onto each pork steak; reduce heat to low.
• Cover and cook until done, about 30 minutes.
• While the pork steaks are cooking prepare Mornay Sauce.
• Heat margarine in small saucepan until melted.
• Blend in flour, salt, nutmeg and cayenne pepper.
• Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
• Immediately stir in bouillon and half-and-half. Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Stir in cheese until melted.
• When pork steaks are done, remove to platter; top with Mornay Sauce.
• Sprinkle with paprika.

Steps:

• Pat pork chops dry and season with salt and pepper. Heat oil in large skillet over med-high heat until just smoking. Cook chops until well brwned and meat registers 145 degrees, (about 5 min per side).
• Transfer to platter and cover with foil.
• Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add broth and rosemary sprig and simmer, scraping any browned bits up with wooden spon until reduced by 1/2. (5 min)
• Discard rosemary sprig, add any accumulated pork juices back to pan and whisk in minced rosemary, vinear, and butter. Por sauce over chops.