Hasty Tasty Chops Recipes

Steps:

• In medium bowl, beat eggs & milk until blended.
• Place crumbs on waxed paper or in pie plate.
• Dip chops into egg mixture, then into crumbs to coat on each side.
• In large skillet, heat oil over med. heat.
• Add three chops & cook until browned on each side. Remove and keep warm. Cook remaining 3 chops. Again, removing and keeping warm.
• Add potatoes, onions and peppers. Sprinkle with salt and pepper. Place chops on top of potatoes.
• Cover and reduce heat to med. low.
• Cook about 50 minutes. Remove chops and keep warm.
• Raise heat and cook potatoes until browned.
• Serve with chops.

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 small bowl, combine the orange juice, brown sugar, vinegar and soy sauce; set aside. In a large skillet, brown pork chops on both sides in oil; sprinkle with salt and pepper. Cook 10 minutes longer or until a thermometer reads 160°. Remove and keep warm., In the same skillet, saute onion for 2-3 minutes. Add orange juice mixture; cook and stir until heated through. In a small bowl, combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chops.

Steps:

• Mix breadcrumbs and cheese together. Dip chops first in egg, and then in breadcrumbs and cheese.
• Heat oil and oleo (margarine) in non stick pan. Put chops in pan and sprinkle with garlic salt.
• Cook over medium high heat for about 9 minutes, turning once until evenly brown.

Steps:

• In a bowl, combine eggs and barbecue sauce until thoroughly mixed.
• Combine breadcrumbs, garlic powder, pepper and onion salt.
• Dip chops in egg mixture, turning to coat.
• Dredge in breadcrumb mixture to coat both sides.
• Place in a greased baking dish.
• Bake, uncovered at 325 degrees for one hour.
• *Note: For a crispier coating, coat the chops ahead of time and refrigerate for 2 hours.
• Or, after baking, spray tops of chops with cooking spray and broil until crispy and golden brown.

Steps:

• In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
• Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
• Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.