Fried Pork Chops With Potatoes And Onions Recipes

Steps:

• Remove fat from pork. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 5 minutes, turning once, until brown.
• Add broth, potatoes, carrots and onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and pork is slightly pink when cut near bone. Sprinkle with parsley.

Steps:

• Heat oil in a large skillet over medium heat.
• Coat the pork chops with flour, and place in the skillet.
• Brown about 4 minutes on each side.
• In a small bowl, mix the Parmesan cheese, salt, and pepper.
• Sprinkle 1/2 the Parmesan cheese mixture over the pork chops.
• Layer chops with the potatoes.
• Sprinkle with remaining Parmesan cheese mixture.
• Top with onion slices.
• In a small bowl, dissolve the beef bouillon cubes in hot water.
• Stir in the lemon juice.
• Pour over the layered pork chops.
• Cover skillet, and reduce heat.
• Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 160°F (70°C).

Steps:

• Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
• In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
• In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
• Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

Steps:

• Wash chops, pat dry. Dip in flour, then egg, then breadcrumbs. Heat oil, and add potatoes, and onions. Place breaded chops on top, and let cook slowly over medium heat. Once chops begin to brown, give the pot a "stir", so that any browned potatoes can rise up to the top, and the chops can continue to brown evenly. Drain on a paper towel, and serve one chop with a side of onions and potatoes.
• I like to seve this with a dollop of sour cream, and some green beans!

Steps:

• Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
• Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
• While the chops cook, slice the garlic, onion and peppers.
• Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.

Steps:

• Heat the oven to 325 degrees F/160 degrees C.
• Cut slivers in the pork chops and slide in slices of garlic. Heat the pork fat or butter in a pan on high heat. Sprinkle the chops with salt and pepper and brown them, about 3 minutes per side.
• Arrange half the potatoes and onions in a casserole. Sprinkle with salt and pepper and lay the chops on top. Scatter over the bacon and juniper berries. Cover with the remaining potatoes and onions. Sprinkle with salt and pepper again. Pour over the wine. Cut a piece of parchment to fit over the potatoes and pork chops and lay it in on top. Bake the dish for about 1 hour 30 minutes, pouring in the stock halfway through baking. Sprinkle with parsley to serve.

Steps:

• Heat Oil in non-stick skillet over medium-high heat.
• Add chops and cook 10 minutes or until well-browned.
• Remove chops.
• Add potatoes, onion and oregano.
• Cook five minutes or until browned-stirring occasionally.
• Add chops, chicken broth and peppers.
• Heat to boil.
• Cover and cook over low heat 5 minutes or until done.
• Serves 4.

Steps:

• Before opening the onion soup mix, use your hands to crush the larger bits of onion in the packet. Open the packet, and pour the mix into a shallow bowl. Stir in the flour.
• Heat the oil in a heavy skillet over medium heat. The oil is hot enough when a pinch of the flour mixture sizzles when tossed into the oil. Coat pork chops in the onion soup mixture, and shake off the excess. Carefully place in the hot oil. Turn chops over after about 30 seconds to quickly sear both sides. Cook for about 4 minutes per side, or to desired degree of doneness.

Steps:

• Trim fat off pork chops and season generously with seasoning salt.
• Heat oil in a large skillet over medium heat. Add pork chops and cook until browned, 3 to 4 minutes per side. Transfer pork chops to a plate.
• Pour chicken broth into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add mushrooms, onion, and butter; simmer for 5 minutes. Transfer 2 tablespoons of sauce to a small bowl.
• Add flour to the sauce in the bowl and mix with a fork until no lumps remain. Pour slurry back into the skillet and stir until combined with the sauce.
• Return pork chops to the skillet. Cover and simmer for 15 minutes. Remove lid and continue cooking until gravy has reached desired thickness and pork chops are no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). For a thicker gravy, mix in more flour.

Steps:

• Pour vegetable oil in large skillet, enough to just cover bottom, put heat on med high.
• Roll pork chops in flour pressing to knead flour into chop as much as possible.
• Lay chops into skillet to fry. (pork chop should sizzle just a little as you put it in.).
• Sprinkle with season salt, seasoned pepper and garlic powder to your taste.
• Turn chops over and repeat. Cook till done all the way thru.
• Slice your bell peppers and onion and put over chops. Saute and serve. walla -- .

Steps:

• In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.

Steps:

• Sprinkle pork chops with creole seasoning.
• Dredge pork chops in flour, shaking off excess.
• Cook pork chops in hot vegetable oil in a large skillet over med-high heat 1-2 minutes on each side or until golden brown.
• Remove from skillet and keep warm.
• Add in onions and water, stirring to loosen particles from the bottom of the skillet; saute 10 minutes or until golden brown.
• Return pork chops to skillet; lower heat to low; cover and simmer 5 minutes.